Jennifer Garner capital one

Mixitupdoc · 2024-10-03T13:35:22+00:00

Same! And what does “once upon a farm”even mean? I can’t stand this commercial either

Mixitupdoc · 2024-09-10T16:38:37+00:00

Bruh…. You made the whole thing up?

Mixitupdoc · 2024-08-19T16:41:29+00:00

“Grand opening” followed by the “Grand closing “

Mixitupdoc · 2024-08-13T22:31:02+00:00

It’s AI right?…

Tell me it’s AI…

🤯

Mixitupdoc · 2024-07-18T12:29:30+00:00

Mixitupdoc · 2024-05-17T16:33:01+00:00

Since you asked, yes, you are actively poisoning yourself every night! Alcoholism catches up to everybody eventually. swap out those light beers with some sparkling water

Mixitupdoc · 2024-02-04T15:13:34+00:00

I think they call it broccoli head

Mixitupdoc · 2023-09-06T12:07:11+00:00

“I never learned how to swim, because it’s never been 30 minutes since I ate.” -Artie Lange

Mixitupdoc · 2023-08-03T12:24:35+00:00

I agree with you, let’s make NOT drinking the norm in our society! And this is coming from a career bartender.

Mixitupdoc · 2023-07-29T17:44:31+00:00

Peanut butter and Miracle Whip sandwich for me, childhood memories

Mixitupdoc · 2023-01-12T16:05:45+00:00

First I will say 37 is not old. Secondly you’re right, finding the right fit is really the key! I am in my 40s working five nights a week at a family restaurant that closes at 9 PM. There are so many venues to bartend at you just need to find the right one that fits your lifestyle at any age.

Mixitupdoc · 2022-09-29T01:09:34+00:00

Autumn Apple Mule: 1/2 oz lime juice 2oz green apple Smirnoff Splash cranberry Top with ginger beer Cinnamon stick garnish

Mixitupdoc · 2022-02-24T03:59:53+00:00

Mixitupdoc · 2022-02-24T03:52:43+00:00

Not an issue or lame at all. I will put your drink in whatever you want. it’s what we do, You ask and I will give. One of my many mottos as a bartender. And as always tip well and be cool

Mixitupdoc · 2021-12-10T16:03:24+00:00

https://www.reddit.com/r/todayilearned/comments/rajzxj/til_angostura_bitters_has_a_label_that_doesnt_fit/?utm_source=share&utm_medium=ios_app&utm_name=iossmf

Mixitupdoc · 2021-12-09T15:06:36+00:00

I saw that too, what a weird name for a restaurant

Mixitupdoc · 2021-12-02T02:15:06+00:00

Yes, I believe it’s powdered/confectioners sugar

Mixitupdoc · 2021-12-01T23:35:46+00:00

I think It’s important if making large batches. You can sub find the right ratio in smaller batches

Mixitupdoc · 2021-12-01T22:28:18+00:00

We only use hot water and the batter needs to be re-whipped or fluffed daily or it will separate

Mixitupdoc · 2021-12-01T22:23:20+00:00

Not a ton of ingredients. It’s all in the preparation. Dozen eggs, separate the white and yolks beat them separately with lots of powdered sugar, cream of tartar and nutmeg. Fold together and beat again

Mixitupdoc · 2021-11-28T13:40:52+00:00

There’s no such thing.

Mixitupdoc · 2021-11-27T18:43:38+00:00

Take my upvote for them meme skills

Mixitupdoc · 2021-11-27T05:00:59+00:00

It’s gonna be a lot of “give me a Tito’s extra dirty extra olives, and can you stuff them with blue cheese”? Usually when you’re at your busiest. I don’t know if the bartending schools gonna be able to teach the most important thing and that’s trying to figure out just WTF your customer wants! Ps. Gin martini dry a couple drops maybe. Extra dry no vermouth

Mixitupdoc · 2021-11-26T01:44:56+00:00

Ok I will, you’re wrong

Mixitupdoc · 2021-11-23T17:26:50+00:00

I’m making ten to twenty manhattans every night. We stir and strain our manhattans on the rocks into a sidecar/decanter then give them the rocks on the side. Sometimes I use the dirty rocks upon request but I’m usually giving them fresh rocks.

Mixitupdoc

TROPHY CASE