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| Fri, 12-29-2006 - 10:47pm |
Sunday night is amateur night, in the lives of bartenders.
| Fri, 12-29-2006 - 10:47pm |
Sunday night is amateur night, in the lives of bartenders.
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You can still get Fresca here in Canada...must be why there are a lot of stupid drunks up here!LOL!
Coconut rum is yucky :(
but then I don't like anything sweet.....except real maplem syrup...that's the French Canadian half of me!!LOL!
Nathalie
Just curious...
What's in a "Harvey Wallbanger"?
Nathalie
Harvey Wallbanger
1 1/2 oz
Hi,
Preparing cocktails is as much an art as making the perfect omelet! Kudos to you
for sharing your expertise.
Recently, am enjoying learning about the "martini". Is it snobbery or truth that it's the quality of the gin or vodka one uses that truly makes the difference for this cocktail? While dining out during the holidays ordered a Grey Goose martini and enjoyed
that very much. Had a Dirty martini awhile back and found it too strong, what is the
difference if any?
How important is it to shake the vodka and vermouth with ice, especially if one
keeps the vodka in the freezer?
These must sound like simplistic questions but I'm a novice. Lastly, is their a recommended olive for martinis, I prefer the larger ones to the small spanish. I think
it's the taste of the olives that adds to the martini and use olive juice in place of
vermouth. Look forward to your response.
mj
I love martini-ology!
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