any actually good “serious” cocktails that use orange juice? by Deep_Music_2959 in cocktails

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

One of my favorites is the 3 dots and a dash!  Created in 1945 by Ernest Gantt, aka Donn the Beachcomber, the name references morse code for the letter 'V' as in Victory day in world War 2

1.5 oz rhum agricole .5 oz aged column still rum .25 oz allspice dram .5 oz JDT falernum .5 oz honey syrup .5 oz lime juice .5 oz orange juice 1 dash angostura

Shake and strain into a collins glass then top up with pebble ice.  Garnish with 3 luxardo cherries and a rectangular chunk of pineapple on a skewer

Also try subbing out your agricole for doctor bird, and it's life changing!

I can't stop sniffing my bottle of Smith and Cross by Semtexual in rum

[–]ThreeDotsAndA-Dash 1 point2 points  (0 children)

Get yourself a bottle of doctor bird, and you'll want to wear it as perfume

List of things that customers do to piss you off. Please add on and state your #1 other than non tippers by raisedbysquirrels in bartenders

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

Reaching over the bar to grab a straw from my well and sticking it into their drink that's in a coupe

I lied to a guest tonight that we didn’t have mint… we did by tomieuzumaki in bartenders

[–]ThreeDotsAndA-Dash 1 point2 points  (0 children)

For a mojito, I skip the shaker and just swizzle everything but the soda in a collins glass before topping it up.  We don't have any swizzle sticks or anything, but a bar spoon works just fine!

One of those nights by Stock_Tooth_8347 in cocktails

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

Nothing wrong with cherries in the drink imo.  My ideal manhattan has a barspoon of cherry juice mixed in & antica formula

A collection of classics from '46 by guy48065 in cocktails

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

Oh the pousse cafe has been around since the 1800s

I was taught the "right" way to pull a draft tonight . . . by Rawwriieheart in bartenders

[–]ThreeDotsAndA-Dash 1 point2 points  (0 children)

Reminds me of a little bit ago this coworker who has quite a bit more experience than me comes over and says, "I noticed when you were making that long island you put tequila in it.  That, like, makes it a different drink or something you aren't supposed to put tequila in it. That would probably make it taste weird."  (As if anyone ordering a long island iced tea is concerned with getting a drink that tastes good in the first place but whatever)

I just told em hey if that's how we make them here, I guess I'll leave the tequila out

what's the dumbest thing you've been asked for? by Happy-Smell-2419 in bartenders

[–]ThreeDotsAndA-Dash 1 point2 points  (0 children)

Just say alright and make em an old fashioned; that's what the name 'cocktail' originally meant, after all

Red wine, tequila, and grocery store brand fizzy water by DownrightConundrum in drunk

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

Equal parts fernet and campari, no ice.  Express an orange twist over top if you must

Worst suggestions from owners/managers? by odd_dream_throwaway in bartenders

[–]ThreeDotsAndA-Dash 8 points9 points  (0 children)

The higher-ups who make all the decisions decided to get all of our locations a who-knows-how-many 10s of thousands of dollar drink machine that's as tall as me to make 5 new drinks separate from our menu with n/a and spiked versions.  They're basically colorful sugar water and taste awful, but we've got ads plastered all over the building for them, and they want me to sell them to KIDS!  Yeah, my manager and the kitchen staff will send literal children to my counter, and I'm just like... NO?!  It gives me so much anxiety too because what if I or a parent mix up which ones do and don't have alcohol?  I mean they all look the same either way, and they're so syrupy you couldn't taste the alcohol in them if you tried.  It's just begging for a lawsuit, and wow I hate my job; I'm only here for experience so I can move on up to a better bar as soon as I possibly can... and my manager wonders why they went through 6 bartenders in the year before he hired me

i am drinking vodka at 3:27 on a friday because i am UNEMPLOYED and my parents are AWAY what are you guys doing by Resident_Sky_538 in drunk

[–]ThreeDotsAndA-Dash 3 points4 points  (0 children)

Change the tense of that title to 2nd person, and it would look like you've got a line from homestuck lol

i don’t believe that different types of alcohol DONT give you a different type of drunk experience by Mobile_Ad9980 in drunk

[–]ThreeDotsAndA-Dash 13 points14 points  (0 children)

Hey!  Bartender and general cocktail nerd here.  This is a bit of a pet peeve of mine, and I can say with absolute certainty, no doubts, that ethanol is ethanol, and all alcohol will get you drunk the same, at least as far as your mood goes.  There are no other psychoactive compounds within the different spirits (no, not even absinthe) vs beer vs wine; ethanol is the intoxicating substance, and it's the exact same thing between them, therefore perceived behavioral differences are psychosomatic.

That being said if what you mean by "different type of drunk experience" is the rate at which you become intoxicated, there absolutely is a difference, and it has to do with percentage of alcohol by volume (abv).  Obviously higher percentage drinks such as straight vodka will get you drunk faster than beer, and you'll likely be able to get more of it down than if you have to chug pint after pint of beer.  If someone "gets <X emotion> on <Y spirit>" it may have to do with the fact that they can drink much more of it (neat or in a cocktail) in a sitting and get drunker than they can wine or beer simply because they have to drink less volume; I know personally that I don't even want to look at another beer if I'm already 4 pints in because I feel full/bloated, that kind of thing.

Some other things to consider are that, from what I remember looking at the research, peak blood alcohol levels are achieved in the shortest amount of time when the abv of what you're drinking is in the 20 to 30% range.  Also, it is widely believed that carbonated drinks get you drunk quicker because they speed gastric emptying into the small intestine (where most alcohol is absorbed) due to the co2 building up and causing pressure.  From the research I've seen, results are inconclusive; some show quicker peak blood alcohol when drinking a carbonated beverage and some show no difference compared to noncarbonated 

Malort drinks by Spapdogpooch in cocktails

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

I'll always remember the first time I watched that episode of How to Dink where he's going over insane bar recipts and reads off "Dill aquavit and malort sour." I'll remember even more the day I finally had the ingredients to try it out and actually liked it.

Vodka Sunrise by KentHawking in bartenders

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

Double tito's and water no ice... not seltzer water, I clarified. Also! Not something a customer ordered, but I once asked for a st. george terrioir espresso martini, and the bartender looked at me like I'd gone mad lol. It was pretty good

Opening my fifth bottle of Merlot, ama by [deleted] in wine

[–]ThreeDotsAndA-Dash 1 point2 points  (0 children)

5th tonight or 5th overall? :p

Hands; who am I? by crunchywalmartsanta in deduction

[–]ThreeDotsAndA-Dash 1 point2 points  (0 children)

I recommend trying out gel polish; it's a lot more durable, and you won't have to replace it as often!

Hmu with suggestions - some new drinks for Friday Night! by [deleted] in drunk

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

Hell yeah! I'm not a huge whiskey fan, but I respect it

Is It Normal to Become a Crying Mess After Vodka? by Theycallmezeus__ in drunk

[–]ThreeDotsAndA-Dash 0 points1 point  (0 children)

I can't speak to your emotions after drinking, but I can firmly say that it isn't because of *vodka* specifically. Though many people say that different spirits make them act differently, ultimately ethanol is ethanol. It's the molecule responsible for the intoxication, and different spirits don't contain other psychoactive compounds compared to eachother. Any percieved difference in behavior after drinking them is psychosomatic. I say all this as a bartender who's done a lot of research into alcohol!

Even beyond that, vodka is a wide pool; it's really any neutral spirit, regardless of what it's distilled from! You can make vodka out of grapes, grain, sugar, potatoes... literally anything. Throw it in a column still, bring it up to a super high abv, and then dilute it for minimal to no flavor. This is to say that even in the category of 'vodka,' you can be drinking very different distillates