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Cocktails and Spirits with Paul Clarke: A Sour Subject
Ah! The other night @ The Presidio Social Club in SF the fellow next to me ordered a Screwdriver which immediately caught my attention as this is hardly a Screwdriver kind of place. I then watched the bartender proceed to freshly squeeze a bunch of oranges to make the juice for the drink. Mr. Screwdriver was paying no attention to any of this. When the bartender put the drink down in front of this guy, he took a sip and then it was as if some amazingly bright light went on in his head. He said to the bartender: "Did you just squeeze this juice to make this drink?" At this point I chimed in: "Yes he did! Think about that. Amazing, no?" It almost slipped past him. So perhaps if more people paid attention to the details of how their cocktails were being made, more bars would bother take these extra steps.
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"These drinks typically included a dash of orange bitters, which some may consider sacrilege, but I say hold your tongue until you’ve tried it."
Hah! Having recently discovered Improved Holland Gin Cocktails, I can testify that a dash or to of bitters (I'm using someone's homemade Boker's) in an otherwise "dry" martini-like cocktail makes a wonderful addition.
Michael