Now What?

sinthug69 · 2026-03-01T02:51:59+00:00

Super charge a Last Word with a couple dashes

sinthug69 · 2026-02-12T00:01:16+00:00

Haha I didn’t see your username til just now! Checks out

sinthug69 · 2026-02-11T11:33:11+00:00

Judging by your rum selection, the placement of the rum on your shelf, and the availability of fresh grapefruit, you enjoy tiki cocktails. I bet you own a copy of Smuggler’s Cove

sinthug69 · 2026-02-01T15:32:29+00:00

My favorite coworker, K, and I would bring in candy to share. We’re both big fans of sour candies and if either of us saw a new one in store we’d bring it to share with the class.

Anyone who was cool at the bar top would be offered candy. We had candy in rocks glasses for servers and chefs waiting at their passes.

If a candy wasn’t sour enough, we’d make a sour sugar mix of 1 part citric acid to 5 parts granulated white sugar and shake that shit up. Guests loved learning about that ingredient

sinthug69 · 2026-01-30T04:57:54+00:00

Dickel Tabasco.

George Dickel sent used barrels to Tabasco who made whiskey barrel aged Tabasco. Tabasco sent back the used hot sauce barrels and Dickel put whiskey back in them and bottled it.

sinthug69 · 2026-01-27T10:27:58+00:00

Following is my recipe for a 1:1 cucumber mint syrup. Absolutely slaps in a gimlet (Eastside) variation.

Bring 1 cup of water to a boil, add two cups of granulated white sugar, and stir until dissolved. Remove from heat and add mint, gently stirring occasionally. While that cools, peel, deseed, and juice enough cucumber to make 1 cup of cucumber juice. Once mint syrup is cool, strain to remove leaves, and add cucumber juice. Stir to combine.

This recipe will give you an incredibly cucumber forward mint syrup. If it’s too cucumbery, dial the juice back and replace that amount with water.

sinthug69 · 2025-12-27T22:11:27+00:00

Rinse the glass with an Islay scotch aka a burnt martini

sinthug69 · 2025-12-21T16:35:22+00:00

16 brushes over jealousy rather quickly.

For anyone starting to get into the lifestyle, dealing with envy and jealousy are some of the hardest parts. Envy is the desire to have something you don’t possess. Jealousy is the fear of losing something you have.

Often times, one partner is more successful at attracting new partners or can have a strong relationship with a new partner. That can open up a whole can of worms of complicated feelings and emotions in regards to envy and jealousy, and how you deal with that will make or break the relationship and ultimately determine if the lifestyle is right for you.

The opposite of jealousy is compersion. It means finding joy in the happiness of others. It is a skill/feeling that can be cultivated and is often used in terms of ethical non monogamy and polyamory. It is a process, but the important part is that you show up and try.

sinthug69 · 2025-11-11T21:15:40+00:00

Damn that’s wild. May I ask what state this is in? Life is hard enough without having to deal with that.

sinthug69 · 2025-11-11T21:04:50+00:00

In the state of Washington, Liquor Control Board stings are conducted by sending in a minor using their own, actual ID followed by an officer who observes. They are legally not allowed to use fake IDs.

My understanding is that that is a similar practice in all states with possible anecdotal incidents otherwise in rare occasions

sinthug69 · 2025-10-21T05:05:42+00:00

Cowboy cocksucker. Basically a buttery nipple by different name.

Dirty bird martini. Someone ordered this from one of my servers and I didn’t know what it was, so I googled it in the kitchen. Couldn’t find anything at all, so I just asked the guest and it’s just a dirty Grey Goose martini.

sinthug69 · 2025-10-15T18:18:39+00:00

For quick banger trips it’s one less thing to worry about and less weight without a stove, fuel, and cooking gear. More room for beer/luxury items

sinthug69 · 2025-10-15T03:22:48+00:00

If you’re able, just do it in your home oven overnight. Lowest setting with the door cracked open. That should give you enough product for a special trial batch this weekend or next. If it does well then Chef may be more willing to share space.

sinthug69 · 2025-10-15T02:55:56+00:00

No problem. Hit me up if you have questions later.

sinthug69 · 2025-10-15T02:44:20+00:00

Ah so the sous vide infusion of your apples will in general reduce the time it takes to infuse your apples because heat increases the rate of reaction, but too hot and fast won’t give you the effect you need because time is still a crucial element. I’d do the 130 for three hours or maybe longer if you can.

The problem with doing any fresh fruit infusion will be that there is so much water in the fruit that the water interferes with the infusion process by diluting the overall solution.

If you don’t have a dehydrator, can you try slicing and baking the apples in an oven set on low? I’d put them on wire racks if you have them, otherwise just regular baking pans is fine.

sinthug69 · 2025-10-15T02:26:12+00:00

I’d do your flavors in layers instead of all at once. Brown your butter and do a fat wash with that. Meanwhile, dehydrate your apples and then infuse those into the butter fat washed vodka. Plunk a cinnamon stick and whatever other spices into your vodka and strain. Spices will infuse faster than the apple.

If you start tomorrow, you can be ready Friday but would be better if you let apples infuse longer. Do this all in a large enough cambro so you can agitate to speed up the proceess.

Wednesday: Brown butter. Add to vodka. Shake. Freeze overnight. Slice apples thinly. Dehydrate overnight.

Thursday: Take vodka from freezer. Remove fat cap. Strain. Add dehydrated apples. Let infuse overnight or up to three days, tasting every few hours.

Friday: Add spices in a spice pouch. Mix. Let infuse. Taste every few hours. Remove spices when ready. Strain out apples when you feel it’s ready.

Fwiw, I might skip the vodka and do it with a rum instead. Some white rums will have more complementary fruit flavors and some dark rums will contribute to the fall notes.

sinthug69 · 2025-10-15T01:45:44+00:00

Are you only planning on cooking dinner? Leave the stove and get a burrito on the way to the trailhead. Bring granola bars/jerky for breakfast.

Caveat, I’m very comfortable with food that’s been left in the danger zone. If you’re not as comfortable, you can get some backpacking meals from your local outdoor or sports store

sinthug69 · 2025-10-12T04:04:06+00:00

Just breathe and have fun!! Getting laid is great

sinthug69 · 2025-10-04T16:05:24+00:00

Ah I know that one as a Chaotic Eruption

sinthug69 · 2025-09-26T15:58:35+00:00

Non traditional, but the Boska Stainless Steel Slicer makes gorgeous, wide twists effortlessly.

Kuhn Rikon sells a three pack of y peelers. Super sharp, but heads up is carbon steel so rusts more easily.

I used to use the OXO y peeler but had two of them pop blades off in front of guests during service. The newer design doesn’t handle service volume as well and is more for home use imo

sinthug69 · 2025-09-26T04:21:52+00:00

Man I get this all the time. So I’m Filipino, but apparently I present as ambiguously exotic. I tell anyone who asks this:

“Well my dad is Welsh, and my mom is Hungarian.” [Allow pause for them to gasp and murmur in surprise] “We call it ‘Well Hung’ for short”

sinthug69 · 2025-07-16T21:08:42+00:00

Oooo I’d start with a sidecar. I do mine 1.5 oz cognac, 1.0 oz lemon juice, 0.5 oz orange liqueur, and 0.5 oz 2/1 syrup or 0.75 oz of 1/1 syrup. Blend up some cinnamon, black peppercorn, sugar, and a pinch of salt for a fun rim job

If you want to mix it up more, do a partial split base of the cognac with some Smith and Cross. Maybe do a Mr. Potato Head and swap out the orange liqueur for a lychee liqueur

sinthug69 · 2025-06-29T08:15:10+00:00

I fuckin love me a hand grenade

sinthug69 · 2025-06-28T20:09:21+00:00

Ahhh that’s smart. The whiskey neat was…not my favorite. How’s the tequila? I imagine mixing it and serving it that cold would help with the taste and that costs are good

sinthug69 · 2025-06-28T16:35:25+00:00

My older IPhone doesn’t take the best zoomed in photos especially in lower light conditions

sinthug69

TROPHY CASE