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ndard they make this drink with care everywhere from beach front shack tourist tapas bar to haute hotel bar posh private club the spanish gin tonic is taken seriously this is a trend that changed the way that an entire country makes a cocktail the same is happening right now in america for trends like fresh juice having more than 1 bitters use good ice or just not using the suffix tini if you care you might inspire or trick others into doing the same even if they don t know why they suddenly care i m sure that the spanish gin tonic owes much of its to the fact that it s oohhh pretty and wow there is a lot of shit in this glass but it also offers the evolution and elevation of a unappreciated cocktail the challenge i would offer bartenders is can you elevate any drink you make to the extent that the spanish have elevated the gin tonic enjoy below the menu at bobby gin and perhaps see how you can make an entire menu for 1 drink other than the dreaded mojito menu not to put my theories of gin on the whole spanish country but check out bobby gin s theories on how to make just 1 drink very well thanks bobby gin hey bartenders start paying attention to when apostrophes are used in spirits pretty 101 level posted in cocktails leave a comment your cocktail menu is fubar but who are you writing it for posted on 05 13 2015 by caskstrength your cocktail menu is fubar i have a lot of beliefs and cultish dogma on how a cocktail menu should be assembled but what has been recently making me want to 151 blow torch my eyes out is how bartenders restaurants present a menu a menu is a thesis nailed you you bar that states your values this list of values and opinions can t necessarily be wrong but the can create strife where none is needed what is however definitively wrong is presenting a menu and not asking yourself who is this menu for and how will i serve it these are all samples of how a very reasonable diplomatic cocktail let s call it a fubar sour that is comprised of lesser known ingredients can be a greek tragedy on a menu this cocktail has a botanical gin like spirit called genever an herbal liqueur called génépi an exotic citrus called yuzu and a sweetener called pineapple gomme syrup it is fair to say that the average consumer is better at understanding the causality loop from back to the future than being able to explain this cocktail that being said the flavor combinations are simple and a menu shouldn t hesitate on offering a cocktail just because it s confusing each of the below entries present a challenge for the consumer and for the bartender pick which battle you want to fight this is what i see on most menus courier font courier is the typeface of false humbleness it is expected that you know what all of these ingredients are perhaps the bartender has the time to help explain but perhaps not when a menu goes out like this the guest sees that this is a serious cocktail joint seriously mysterious i think the most probable order will be a drink that they have had before a comfort they know before a the russian roulette of this cocktail here you are at the cocktail equivalent of the ikea cafeteria this is a menu that is trying to be inclusive and use terms you can understand but with great specificity it has also created great ambiguity is is easier to say dutch gin or explain genever are you using an off brand chartreuse or pine cone liqueur or who knows what can you name a 2nd japanese citrus other than yuzu are you assuming the guest can t learn new things this offering is intriguing yet explains nothing this is what you see on a menu when the bartender has a friend who works for bols before you ask yes i have seen a logo inserted into a menu before and yes it does look this awful by contrast this bartender couldn t give a fuck about génépi producers or from whom or how they get pineapple gomme as a guest i also worry that that when only 1 brand is listed that the cocktail will likely be unbalanced i respect branded cocktails but take the thought all the way through the listing on this menu the bar manager accidentally cut and paste the instructions in the menu or they listed the proportions instead of fully training the staff it s great honest to list in detail each ingredient but in this case the extra branding is just sound fury signifying nothing other than yuzu being a fruit the guest has learned nothing someone from bacardi plays golf with the food and beverage manager of this hotel perhaps they can t keep génépi in stock and perhaps they don t want to explain genever cocktails like this are sometimes the hand me downs from consultant menus however this drink might be just as good if not better than anything else listed here but when more pedestrian ingredients are chosen it s hard to be as excited this is written on a chalkboard at an industry bar no one ever orders it i wonder why such effort but seriously sometimes cocktails are written like greasy spoon waitresses barking at short order cooks insider only drinks speak to me i don t need to wait for the menu to change i ll try the drink you are working on for a cocktail competition but don t expect to sell them with the power of chalk this restaurant has a separate cocktail menu one that can change daily one that has no issues for saving space on the page even though this restaurant serves 37 double macallans on the rocks for every one of these well explained cocktails the key here is to hand the guest a cocktail menu before a wine menu or even water it is uncivilized to peruse a diner menu without a cocktail at least have a vermouth are you a monster this menu wins awards but only allows the guest to make decisions at the rate of 1 per 20 minutes this menu will often be divided by drink family or by inspiration a great way for the guest to tell the truth to one s self everyone loves a refreshing sour the margarita will always be your queen however wise bars will understand that not everyone wants to research they might make a smaller greatest hits menu for this that don t have the piety for worshiping a cocktail bible this is the miranda july menu it has 4 choices all of equal whimsy with only 12 seats in a tiny bistro you have plenty of time to discuss with the bartender i feel like more bars should just say cocktail sour highball or other going over all of these options and filtering them through my carved in stone belief that a bar should brand all of their menu or none of it i actually prefer the first cocktail listed with a conversation but i like to create a trust tree and i normally worked in places of talking and info taining was desirable but again who is you menu for and who are you posted in cocktails 2 comments the batida a recipe for the original fat washed cocktail posted on 05 06 2015 by caskstrength the batida what is is an how do you make it here is a basic recipe and a complex fancy recipe too brazil does indeed have a cocktail other than the caipirinha i know it seems downright rude to have a second cocktail i bet you re thinking they already have the caipirinha i just barely know how to say that why are they making another god damn cocktail and here that country wants you to learn how to say this one too it s pronounced bah chee da historically you ll find that many countries actually have more than one cocktail it s true just look at italy they have the negroni and the americano a bunch of go getters in that country i ll tell you what the batida is just cachaça mixed with fruit juice most commonly you will see a batida mixed with coconut milk and other fruit juice over crushed ice in the uk as 10 year old difford s guides affirm they drink a batida blended with coconut milk and sweetened with condensed milk the actual word batida itself means shaken in portuguese and with that in mind i think the most balanced way to make this cocktail is over crushed ice using a blender is more complex and we basically have a generation right now that has rebelled against the blender the youngsters these days don t know how to balance cocktails or use ice correctly in a blender but they should practice the old throw a straw in the blender and pour the drink into a glass wall the straw stands upright just do whatever tom cruise taught me how to do that i will come back to the ins and outs of how to make blended drinks at some later point maybe the next time i have to do a guest bartending shift and i have admit that my guns can t handle the heat anymore and i ll just do everything blended but for now let s just talk about how we make this crushed ice batida the mason jar craze will end when you fuckers stop stealing more expensive glasses the one pictured here is 1 5 oz novo fogo tanager zebra wood finished 1 oz unsweetened coconut milk 1 oz bg reynolds passionfruit syrup 1 5 oz lime juice 5 oz ancho reyes pinch of chili flakes and salt combine all ingredients in a shaker with cubed ice shake and strain over crushed ice the unnecessary mint garnish is indeed unnecessary it mostly just looks good in this photo i think it would be a lot cooler to use lime sprinkled with chili flakes or sal de gusano how sweet is sweetened coconut milk i don t fucking know how consistent is it from brand to brand please see my previous answer sugar is cheap and a so are sweet ingredients use drier ingredients and liqueurs that you sweeten to taste is this a principle that you should use for every ingredient in a cocktail yes fresh unsweetened passionfruit juice is almost as acidic as lemon juice passionfruit purée sweetened by 10 is acidic enough to be quite uncomfortable in your mouth passionfruit juice you buy in a can out outside of hawaii is similar to cranberry juice in that it is mostly sugar and water if using that then you likely won t need sugar in a cocktail but if you buy passionfruit syrup you can use it to make many classic tiki drinks many classic tiki parties and it will hold for a while in the fridge ancho reyes is quickly becoming my favorite cheater ingredient it is not because it is spicy i skipped spicy drinks a few years back it is not because it is trendy that is hard for me as well it is because it gives an earthy toasted flavor that adds depth maturity character to everything i have been using it like bitters to give pedestrian flavors a foundation or ground them a dash turns a cocktail from michael bublé to early years tom waits crush ice using a mallet and good old fashioned lewis bag for sentimental reasons i use the bag that my mother made me 10 years ago and the mallet that my father gave me 20years ago but that oneis unavailable to you so i would recommend using a bull in china bag the batida co cktail breaks traditional templates in more than one way unsweetened coconut milk has a lot of fat in it as well as natural acids i find that it takes a little extra sugar to counteract the coconut milk if you were making a more traditional batita consider how much acid the juice also brings into the drink i think the most basic balance should be grated nutmeg is the universal donor of over ice garnishes a possible batida template 1 5 oz cachaça 1 oz unsweetened coconut milk 5 oz lime juice 75 oz simple syrup with that basic template decide if your juice is replacing the acid in lime or adding to the sweetness in the simple syrup generally speaking i would avoid using more subtle liqueurs in a cocktail like this as doing so is generally more like blending a one dollar bill into a cocktail instead of adding flavor and if you do a google image search for batida cocktail you ll see awful awful cocktails so please please make your own batida and post the images online to drown out the garbage that is already there behind the scenes posted in cocktails leave a comment a rebuttal to the seattle weekly posted on 04 28 2015 by caskstrength i recently saw this post from the seattle weekly about the cost of craft cocktails in washington here is my response click bait dear bar code before i sincerely ask you to go fuck yourself with a broken chihuly sculpture i would like to take a minute to agree with you craft cocktails are too expensive when they aren t worth it i understand and agree with your point for the past 5ish years it has basically been my job to drink 15 dollar cocktails smallest violin sonata in the key of fuck off and i agree a lot of these people are robbing you but not maliciously they are robbing you by lack of skill unreal expectations on liquor s value having the highest liquor taxes in america skill most any spirit bereft of the stylings that make it a cocktail would sell for 7 12 just as components what a consumer pays for is the hopefully expert assembly of those ingredients even a derelict alcoholic would agree that the poor assembly thoughtless flavors or lack of balance would ruin these ingredients this happens a lot i sometimes want to scream after my first sip no one has ever finished this cocktail you are just trying to be clever and you are not problematically this is a post spending 15 revelation however when the inverse occurs a bartender serves up their craft for nothing but a foolish desire to do things the hard way how can you tell which twisty mustache is true to craft and which is someone that just wants to sleep in and chug fernet at night well it costs 15 to find out expectations america has unrealistic expectations on what alcohol is worth and we do so because we compare the scalability of goliath to david s desire to hire a second employee consumers we are told want small handcrafted micro nano local grain to glass booze these days we read every week that those are better well at least they are more costly conversely a 15 bottle of vodka is about 80 taxes shipping and should really make you think twice about how they got the product so cheap i want to be clear zero are the fucks i give about micro distillers i care about good and bad integrity and shortcuts i support quality and care from david and from goliath from what they respectively have to offer taxes washington state also has the lovely benefit of having the highest liquor taxes in america without getting into whose fault that is or what the trade offs of privatization are this is the hand dealt to barfolk in washington and until consumers lobby against these taxes that hurt business large and small or decide that washingtonians should pay income tax political herpes these taxes give us the highest liquor cost in america yet we have far from the highest cocktail prices bar code you should rip on craft cocktail culture the very idea that craft is a modifier to cocktail culture is sad by the same wordplay i go to a craft doctor because she is good at her job i often wish i had been critiqued more when i was a bartender it would have made me better but price is not the issue here as always it is value for the past decade the media has done quite well to cover the cocktail renaissance and i have personally benefited from this coverage on multiple occasions i am lo...
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