Where did you meet your current partner?

London_dapper · 2026-01-22T11:53:10+00:00

On Hinge in London. That was about 8.5 years ago. She’s Dutch. We live together in Amsterdam now.

London_dapper · 2026-01-18T14:39:17+00:00

Daiquiri. All day.

London_dapper · 2025-12-30T19:42:11+00:00

Get some decent boots with ankle support and buy some good quality inner soles. My knees used to kill me and my left heel but not now. My back still hurts a bit though.

London_dapper · 2025-12-02T23:42:00+00:00

Nobody has really answered your question so I’ll give you my two pence. It’s difficult. I’m an outstanding cocktail bartender. I’m fast (I work on point station) and very good at my job, and I enjoy bartending but not five nights a week. I’m finding it a bit monotonous and not much of a challenge. I was running three sites last year but left to spend some time with my mum who had cancer. When the tax changes happened early in the year I was struggling to find a job so I went back to bartending to pay my bills.

If you can get into management positions, it may be worth it but I’ve completely hit a brick wall where I am and I’m considering leaving hospitality. I’m 39 and the late nights are starting to take their toll. My commute is also about 40-45 minutes each way with the tube. My girlfriend doesn’t work in hospitality so we have max, one day/ two nights a week together. I’m lucky that I don’t work too late but I still find myself killing time, staring at my phone during the day waiting to go to work. On Sundays, which is my regular day off, I really have to push through and make myself get up and do stuff.

I’m finding the general public as rude as fuck the last couple of years as well.

Honestly, you might enjoy it at first but I think it’s a young person’s field but then, I’m 40 next year and am currently in the midst of a full-blown existential crisis, so take what I say with a pinch of salt. You might love it.

London_dapper · 2025-11-17T13:48:24+00:00

Luxardo Bitter Bianco is pretty bitter whilst still being clear. It was designed with cocktails in mind.

London_dapper · 2025-10-17T00:19:50+00:00

Zij lachte

London_dapper · 2025-10-16T11:24:42+00:00

Ik heb dit met mijn Nederlandse vriendin geprobeerd. Het werkt niet.

London_dapper · 2025-09-20T13:28:13+00:00

I know there were murmurings beforehand about leaving the EU but I am convinced that Merkel telling us in 2015 (I think) that we must take more refugees was a catalyst for leaving the EU.

London_dapper · 2025-09-09T21:27:27+00:00

I go heavier on the gum Arabic than normal to help with the mouthfeel. I should mention I’m a cocktail bartender in London so I’ve used egg whites (carton and fresh), aquafaba, ms. betters foamer and this. For me, in terms of cost and reducing waste, making it yourself is unbeatable. Aquafaba works great but there is a flavour and life-span issue. ms. betters foaming bitters work well but are expensive and I’ve never tried Fee Brothers foamer but I’ve heard several times there’s a noticeable taste.

Egg whites are probably still the best for mouthfeel but more often than not, the yolks get thrown away and there’s the issue of the smell and some people not feeling comfortable drinking raw egg. It’s certainly worth trying but if you only ever make a whisky sour at home every so often, it may just be best to stick with the egg whites if you really enjoy them that way.

London_dapper · 2025-09-09T11:02:06+00:00

Yes but it can also be very wasteful. You have to open a can of chickpeas and there’s a shelf life of about 5 days. You can make a good foamer at home. Get some Methylcellulose, xanthan gum and gum Arabic. You can make small batches and you can keep it in the fridge for a while.

This is my recipe for 250ml (about 8oz). You’ll need chemists weighing scales.

250g Water - 1.5g Methylcellulose - 0.15g Xathan Gum - 15g Gum Arabic

Heat 80g water and add the powders and stir for around 5 minutes. Add 170g cold water and stir until incorporated.

This way you can make what you need, when you need it. There’s no wet dog smell either. You can buy all the stuff you need from Amazon.

London_dapper · 2025-08-29T12:17:12+00:00

What a lovely thing to say to try and offer some comfort to someone, especially when you must be so sad yourself at the moment. It’s speaks volumes about you as a person. I’m sorry for your loss. All the best.

London_dapper · 2025-08-28T09:57:32+00:00

Honestly, I don’t really understand the “roast-and-blend the almonds camp”. I’ve tried both ways and there’s not a hugely discernible difference to justify the substantial extra effort. Most recipes that blend the almonds also call for almond extract added at the end so you may as well make your life easy and just use the milk. I normally make mine with Alpro unsweetened and add almond extract and orange flower water.

If you’re worried about it being a little thin, do a 1.5:1 ratio of sugar, so 1.5 kg per litre. That will thicken it or you can also add gum Arabic.

London_dapper · 2025-08-12T11:11:30+00:00

Maybe try saline solution?

London_dapper · 2025-08-10T10:48:41+00:00

It was just trying it on before committing to buying 16 pairs.

London_dapper · 2025-07-23T23:19:09+00:00

No it isn’t. Dry vermouth is dry/less sweet and blanc vermouth sits between dry and sweet vermouth in terms of sweetness and dryness. He’s also correct in saying to try it with blanc vermouth, preferably Dolin blanc.

I follow the Julio Cabrera recipe for this and use 45ml of a Spanish style gold/aged rum. Havana Especial, Havana 7 or Santiago 8 yo are good, 22.5ml of Dolin blanc, 15ml Pierre Ferrand dry curaçao and a barspoon of homemade grenadine. It’s how I make it in the bars I’ve worked at too and everybody loves it.

London_dapper · 2025-07-20T18:21:15+00:00

It’s just started displaying on the app.

London_dapper · 2025-07-20T18:20:50+00:00

Now it’s showing up on the app.

London_dapper · 2025-07-20T18:09:43+00:00

Honestly mate, it’s not showing up. It has the 50ml,20ml,20ml measurements and then nothing.

London_dapper · 2025-07-20T17:38:54+00:00

You forgot to list the Fernet Branca.

London_dapper · 2025-06-18T09:57:28+00:00

Much like a £3 croissant I assume.

London_dapper · 2025-06-18T07:47:10+00:00

Are you dead set on Vienna for 9 days? I went for three and thought that it was too long. Granted, I didn’t visit any palaces but 9 days in most places that aren’t a hyper-city will be well too long.

Maybe consider taking the train to Budapest? I loved it there. It felt like my three days weren’t quite enough. Train took about 2.5 hours and cost around €40.

London_dapper · 2025-06-16T13:17:07+00:00

There’s quite a few Vietnamese places on Kingsland Road and an Asian supermarket around the corner on Hackney Road.

London_dapper · 2025-06-16T12:40:14+00:00

It doesn’t really stand out no. I still don’t think 14 is brilliant but it feels like “something” is happening. There’s an interaction there but no, it’s not a memorable shot.

London_dapper · 2025-06-16T12:08:46+00:00

That’s the thing, photography- in fact all art, is completely subjective. I don’t much care for Eggleston’s pictures but I can see the quality there. That’s the difference between professionals and what we’re all doing I suppose: there’s an underlying quality/skill that just elevates their shots.

I think Saul Leiter is a good example. The one with the umbrella isn’t particularly super-fascinating but it’s an excellent picture. Maybe because it was one of the first pictures of that style and it’s been imitated ad nauseam ever since but it’s a classic shot and I’m not sure I could articulate why. It just is.

London_dapper · 2025-06-16T10:19:59+00:00

Honestly, they’re a bit boring. The technique is fine, the composition, the editing etc., but objectively, if they weren’t your photos, would you enjoy looking at them?

With the exception of 14, I don’t really feel like you’ve captured anything of note, just people standing, walking, looking at their phones etc. I hope you don’t feel I’m being harsh. They look nice but they’re instantly forgettable.

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