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Our Favorite Cocktails of 2011
@monopod
Well I don't think that this drink is close to a Negroni, if you can rely on the picture.
A Negroni is quite short and a pronounced aperitif - while this drink is long and after the description [perfect summer sipper] still refreshing...
From Behind the Bar: On The New Year
I like the mood of this article...
However I am not so euphoric about mixology nowadays.
Sure, mixology becomes mainstream, sure it becomes more of a culinary art. However the problem with something which becomes mainstream is, that the quality becomes diluted. And customers and guests become confused. And then there is the commercial aspect - there are only a couple of bars which defy the temptation to make just as much money with as much guests as they can.
Volume always will compromise quality [and quality is so important in this culinary art].
I guess, that we are in a stage, which people in the 40's and 50's were before. There was quality, but cocktails were not yet so mainstream. When these drinks became more popular, this resulted into a time, which we are calling today winking "the dark age of cocktails".
Cocktail 101: Five Essential Rye Cocktails
Most Bourbons are not made with wheat but with rye [Straight Rye = >51% Rye; Straight Bourbon = 51 - 80% corn; rest is surely Barley and either way rye or wheat].
It also depends really on the product / the mash bill of the brand.
E.g. Wild Turkey 8 years old is so rye-spicy, that you could swear, that it is a rye, if you try it blind - it is surely spicier, than a lot of Straight Ryes.
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About opinionated alchemist
Website: http://www.opinionated-alchemist.com
Location: Dubai
About: I am an bar expert, who is focussed to raise the quality of bars and drinks and supports the cigar smoking culture
Favorite foods: These are more drinks...
Though also forbidden pleasures as foie gras, truffles, wagyu beef and duck fat fried french fries.
Last bite on earth: Slow roasted wagyu beef cheeks
It is clearly unprofessional from both sides to do the buy-back.
Lets face it - it comes out of the pocket of the bar-owner. And from the bartender perspective it is [honestly] to make more tips.
There is still the need of inviting one or the other guest - maybe the order took long time, maybe just to pamper regulars - however this should happen from the manager, in a more formal way.
You don't get something extra, if you are regular customer of your supermarket - or any other shop. Why should you get something for free in a bar?
The bartender should show is appreciation for guests, in a different way [knowing the favorite drink, anticipating the needs, calling the guest by name or just being more attentive]. This makes everyone happy! And in some exception the bartender can really buy a drink for a guest [on his tab] or ask the manager if it is alright to invite the guest...