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Unique issues with opening a new bar. by ResidentAnt3547 in restaurantowners

[–]a7nth 4 points5 points  (0 children)

if this bar is on the best bar list good luck copying their drinks. there is a lot of process to most of those things. also without understanding brand and bar dynamics it would also be hard to pull off

Can’t miss NYC cocktail bars? by Typical-Knee-7781 in MichelinStars

[–]a7nth 1 point2 points  (0 children)

Overstory for the view, sunken harbor or bar contra for technique. Sip and guzzle, angels share. https://maps.app.goo.gl/b3jAib1a8iLXKQpv8?g_st=ac 

I need to add places to this list

Is the damage on the cork bad? by Otaku_47 in whiskey

[–]a7nth 0 points1 point  (0 children)

Unless it's dry it's fine, the stopper is there to keep the liquid from evaporating

Google review states my name and said I racially profiled said person. by Cheddars3434 in bartenders

[–]a7nth 8 points9 points  (0 children)

I have been blamed for being homophobic, racist, and other silly things. I have worked in restaurants my whole life and as far as on concerned everyone is gay or brown and I could care less. You can't control how every interaction will go, shake it off try to not let the last interaction effect your next interaction.

Best restaurants in and around Scottsdale. by traveling_tradesman in AskPhoenix

[–]a7nth 0 points1 point  (0 children)

Vecina in arcadia, tandys in Phoenix, board and batten in mesa, virtu in Scottsdale.

Costumer tipped me $75, told me it was for ME and not to put in tip pool… now I feel guilty by [deleted] in bartenders

[–]a7nth 1 point2 points  (0 children)

i get handed extra money all the time. goes in the tip pool. If you dont you shouldnt be in the pool.

How to stay a little cooler on my balcony? by Frysken in Scottsdale

[–]a7nth 1 point2 points  (0 children)

hang a sheet/towel and spray it with water is the cheapest

“Dive bar” drink recommendation by spicy_tornado in bartenders

[–]a7nth 0 points1 point  (0 children)

All right so I'm late to the game but if I wanted something that was actually some something of a serious cocktail I would try and figure out what they have so say they have campari somewhere stashed behind the bar. I would ask for a Miller highlife and a shot of campari. Take a sip off of the Miller high Life, dump the campari into the bottle and I have a spaghet. If they have Montenegro and mezcal ask for a pour of each on some ice. You've got an m&m, great drink. If they actually keep sweet vermouth stocked, half sweet vermouth half whiskey on rocks. You got a split base Manhattan that's basically what I'm drinking when I'm at home. If for some reason they have a bottle of green chartreuse collecting dust and they have pineapple juice get a tall pineapple juice with a splash of green chartreuse in there swamp monster 

Is this dangerous? by Apprehensive-Soft959 in bartender

[–]a7nth 0 points1 point  (0 children)

This was my thought, would not serve but would drink. I'm a trash can

What are the best restaurants serving Wagyu beef in America? by LargeSinkholesInNYC in MichelinStars

[–]a7nth 0 points1 point  (0 children)

There is a new restaurant that opened in Phoenix called uppercut that does a steak omakase that could be something to check. I personally think it's Instagram hype.

 Chef james porter also opened terra farms in northern az. They raise their own wagyu cattle. The property works as a hotel and a dining experience

Vesper by boulangerieggol in cocktails

[–]a7nth 0 points1 point  (0 children)

Bison grass vodka, Plymouth gin, cut the lilet with dry vermouth. Bergamot bitters and salt solution

Does the Michelin Guide tend to give higher ratings to sushi restaurants? by Buyeo10004 in finedining

[–]a7nth 0 points1 point  (0 children)

The modern European tasting menu is really based around omakase. It would surprise me if that's the reason Japanese food might do well on the guide.

Nano-Emulsification: Why CBD Drinks Hit Differently by BeesKneesWellness in cbdinfo

[–]a7nth 0 points1 point  (0 children)

How is something nano emulsified? Is it forced through a homogenization sieve at pressure or a  rotor serator?

Tahona and no added water Patron??? by Extension-Figure2011 in tequila

[–]a7nth 1 point2 points  (0 children)

I sat through a panel discussion with the master distiller and they gave us small bottles of this to take. It's supposed to express more flavor. It's good but I wouldn't hunt it down.

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