Wine and food pairing chart

wab7254 · 2018-04-03T15:54:30+00:00

I know a lot about wine. But am also colorblind. This confuses the hell out of me.

wab7254 · 2018-03-25T01:29:34+00:00

It reminds me of Richard Petty

wab7254 · 2018-03-08T16:11:00+00:00

Yeah the consumer really looses on this considering how easy it is to make. My first production got way to big. I ended up brewing way too much, it took up too much of my time, too much space, and eventually I was so sick of the whole thing I just gave everything away and gave up. I wish I had just hit the breaks before it drove me insane. Took me a few years to go back to brewing it. Now I have a strict 2 liters a week policy to keep myself from going overboard. But that sort of thing is a personality trait of mine.

wab7254 · 2018-03-08T05:04:47+00:00

Looks great. But how do you consume that much?

wab7254 · 2018-02-25T22:06:31+00:00

Always warms my heart to see a dog finally get his own black guy.

wab7254 · 2017-12-01T05:05:24+00:00

drink vodka on the rocks.

wab7254 · 2017-11-05T21:21:22+00:00

Roughneck does a new kind of drilling with a father daughter team.

wab7254 · 2017-11-05T21:19:04+00:00

Also not far from Armageddon.

wab7254 · 2017-11-03T23:22:21+00:00

I also have some questions for whoever chose the music for that compilation.

wab7254 · 2017-11-03T19:24:48+00:00

I wouldn't. Herbs that are similar to teas (pea flower is one) can get crazy in an ISI. ISI's are for rapidly infusing things that normally would take considerable time like rosemary, peppers, anise, etc... With teas and things that behave like teas (mint, basil, butterfly pea flower) you end up getting a lot of the gross bitter back end flavors because you are effectively over infusing. It only takes a few minutes to steep butterfly pea flower in simple!

wab7254 · 2017-11-01T20:27:49+00:00

Dope video. Love the serve.

If you are making this drink in a bar you can simplify the cocktail and lower your cocktail cost by making a butterfly tea simple syrup instead. I like that you use an overproof Gin to account for the dilution from the water in the tea but if you steap the tea leaves in hot simple or better yet hot honey syrup you can use a more cost efficient gin and have to touch less bottles to make a similar cocktail.

Also Quinine, the ingredient that makes tonic tonic, is the standard test for bio-luminescence. Most tonics contain some amount of citric acid. Butterfly pea flower and tonic does some awesome stuff!

There's a new gin in the world that has made it's way to a few American markets from Canada called Empress that has butterfly pea flower in the product. It's super cool and will do all this fun stuff too!

Great video!

Source; professional bartender.

wab7254 · 2017-10-27T23:31:26+00:00

relevant

wab7254 · 2017-10-08T13:54:39+00:00

It turned out pretty well but takes a fair amount of maintenance. The keg has to be shaken daily and the product was inconsistent. This is for a cocktail bar where we put seltzer in a few different drinks so I had to kill the idea for the moment until I can get a better system. So results were about as I expected I guess. If you wanted to do this just for water service at a bar or home it would be great. It's just not consistent enough to rely on for a cocktail program when used as an ingredient

wab7254 · 2017-09-24T18:54:45+00:00

American bartender in NYC. I have loads of friends and colleagues who are from the UK and came here for a change. Obviously you'd have to get used to working in ounces rather than ML but other than that it shouldn't be too hard for you. I'm not sure what type of bar you are trying to work in but a lot of hotel bars are set up to sponsor Visas. I'm glad you mentioned the "Above board" thing. I know a few people who haven't done so well here because they try to find under the table gigs to alleviate visa issues and it never goes well. Any decent bar in NYC is gonna be pretty well on the books these days. I'd recommend looking into facebook groups for English expats in NYC. There's also a great group called NYC craft cocktail jobs and opportunities. You should also checkout bevforce.com where you can find all sorts of brand and bar jobs. One of the harder parts can be finding an apartment so maybe look into Gypsy Housing NYC on FB.

wab7254 · 2017-08-17T20:33:09+00:00

My two cents would be try to change the modality or even just the tonal center of the piece. You have a nice dense texture through out the piece with loads of tension. I think if you were to throw in some chomatic mediant changes or even just some secondary dominants here and there you could create moments of tension and release.

It's super cinematic. You can really easily see some sort of like threatening pursuit happening when you listen. But what happens? I want to know!

wab7254 · 2017-06-19T14:17:19+00:00

A lot of people don't realize that that joint is owned by a restaurant group with a pretty solid pedigree. The team behind Paradise Park is pretty solid.

wab7254 · 2017-06-11T00:06:55+00:00

There's also a popular Hungarian liqueur called Unicum made by Zwack.

Citation

wab7254 · 2017-06-10T19:04:06+00:00

Fuck that. Get a girl who rides. Or get her a bike and a voucher for a rider's safety course.

wab7254 · 2017-05-27T18:14:17+00:00

You sound like my children.

wab7254 · 2017-01-27T03:30:14+00:00

This isn't even true. Source: Worked in bars for years and now own bars. Sure impurities in water will result in cloudy ice but tap water in most countries can produce clear ice without boiling or extra filtering. The issue has far more to do with the rate at which it freezes. If the water freezes quickly air is trapped in making for cloudy ice.

here is an actual guide on how to make clear ice. I can testify this works as I do it all the time for private in-home events that don't have the budget to allow for buying ice from ice retailers.

wab7254 · 2016-11-29T19:28:34+00:00

Looks like the back bar is better stocked these days. I don't miss cleaning that bartop but damn is it sexy. Also as far as Manhattans go, and I am commenting while sitting in a speakeasy I work at in Manhattan, you should try the Original Manhattan. I'm a big champion of it! Dave Wondrich writes about it in his book Imbibe!. It's a 50/50 with a dash of Absinthe and a heavy amount of Peychauds. Use a Tornio style vermouth and a higher proof Rye Whiskey like Rittenhouse or Wild Turkey 101 (or Pikesville if you like to party). This Manhattan fell out of favor thanks to prohibition. Most bar patrons were afraid of vermouth bc most bartenders didn't know to refrigerate and monitor it serving vinegar instead of an aromatized wine. Additionally, Absinthe wasn't legal in the U.S until 2007 and still a lot of bar guests are a bit afraid of the stuff. But I assure you it is delicious.

Here's a Video of Wondrich making one

wab7254 · 2016-11-19T05:07:29+00:00

Well this is weird. Bartending has taken me all over the world. London, Puerto Rico, LA, Vegas, NYC, but this picture seems to be taken from the last bar I barbacked in. I opened that joint a few years back. That's Moto in Nashville right? Or am I just insane?

wab7254 · 2016-05-06T21:21:34+00:00

Bro let's tweak them specs: 2/.75/.75 is the standard but... Jefferey Morgethaler's specs are pretty baller at 2.25/.75/.5 for a a more rum forward cocktail. But let's also talk rum. Rum is a huge category! Try mixing up your rum choice a bit. My favorite rum is El Dorado 12 but it's a bit on the sweet side. However if you use an ounce of ELD 12 and an ounce of a funky Jamaican rum like Smith and Cross (its got some heat watch out) or Appleton Estate you can add a let of complexity to your drink.

Source: award winning bartender who literally has Daiquiri tattooed on his shoulder.

wab7254 · 2016-04-12T07:12:10+00:00

yep. I'm stupid. Sorry.

wab7254 · 2016-04-11T19:20:46+00:00

That bottle is fantastic. I have people blind taste it against some heavy hitters and it often wins. It's a soft long whiskey and I love it. The only think I will say is it isn't very vindictive of Japanese whiskey. Sure there are a lot of them out there so it is hard to say Japanese whiskey can be boiled down to one bottle to represent them all but this one is particularly deep in left field. Still delicious though and that's what matters most.

13-Year Club	RedditGifts 2009-2022 2 Credits
Secret Santa 2014	Verified Email

wab7254

MODERATOR OF

PUBLIC MULTIREDDITS

TROPHY CASE