smallhandbartender.blogspot.com

small hand bartender

Wednesday, May 18, 2011. I recently presented at the second annual Cocktail Camp PDX. A day-long series of seminars in Portland geared toward the home bar/spirits enthusiast. I, along with Columbine Quillen. A rockstar of a bartender/blogger from Bend, Oregon, talked about homemade syrups, sodas, bitters and tinctures. Columbine wrote about her part of the presentation here. So I won't attempt to paraphrase her, but I will say her low-tech methods of extraction and distillation are fascinating. How this ...

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small hand bartender | smallhandbartender.blogspot.com Reviews

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Wednesday, May 18, 2011. I recently presented at the second annual Cocktail Camp PDX. A day-long series of seminars in Portland geared toward the home bar/spirits enthusiast. I, along with Columbine Quillen. A rockstar of a bartender/blogger from Bend, Oregon, talked about homemade syrups, sodas, bitters and tinctures. Columbine wrote about her part of the presentation here. So I won't attempt to paraphrase her, but I will say her low-tech methods of extraction and distillation are fascinating. How this ...

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small hand bartender | smallhandbartender.blogspot.com Reviews

https://smallhandbartender.blogspot.com

Wednesday, May 18, 2011. I recently presented at the second annual Cocktail Camp PDX. A day-long series of seminars in Portland geared toward the home bar/spirits enthusiast. I, along with Columbine Quillen. A rockstar of a bartender/blogger from Bend, Oregon, talked about homemade syrups, sodas, bitters and tinctures. Columbine wrote about her part of the presentation here. So I won't attempt to paraphrase her, but I will say her low-tech methods of extraction and distillation are fascinating. How this ...

INTERNAL PAGES

smallhandbartender.blogspot.com

1

small hand bartender: Tequila Hot Chocolate

http://smallhandbartender.blogspot.com/2008/12/tequila-hot-chocolate.html

Monday, December 1, 2008. Anything involving a mortar and pestle, chinois or tamis. So I wasn’t interested at all until he mentioned making a ganache. It may as well have been a taunt; I now had to make the. Ganache. This being a tequila drink, I went with cinnamon and chile as seasonings. It’s a bit clichéd, but hot chocolate is nothing if not comfort food, and being a native Californian, Mexican spices are comfort food for me. There are several kinds of cinnamon. I highly recommend Ceylon cinnamon.

2

small hand bartender: Citric Acid

http://smallhandbartender.blogspot.com/2011/03/citric-acid.html

Wednesday, March 30, 2011. As I mentioned before. I treat my ingredients like a cook rather than a food producer. Yet when you get into food production, as I have been doing while expanding my Small Hand Foods. There are a few scientific things you must pay attention to. Ph values are the level of acidity in a product. If you are going to seal anything in a jar or bottle, one of the ways to make it safe is to insure that the ph is 4.5 or lower. Botulism. Not even remotely. It tastes acrid and bitter ...

3

small hand bartender: Sirop-de-Groseille

http://smallhandbartender.blogspot.com/2009/08/sirop-de-groseille.html

Sunday, August 9, 2009. As a pretty geeky bartender, I like to scan old bar books looking for drink recipes that call for obscure ingredients (see Capillaire. I first came across Sirop-de-Groseille in the Savoy Cocktail Book. Although it's also listed in Harry McElhone's " Barflies and Cocktails. Stone fruit seeds and apple seeds contain benzaldehyde. A poison related to cyanide (see The Trouble With Cyanide. Describes his experience with this cocktail here. 1/2 oz lemon juice. 1/2 oz groseille syrup.

4

small hand bartender: April 2011

http://smallhandbartender.blogspot.com/2011_04_01_archive.html

Monday, April 18, 2011. The Margarita, aka the Tequila Daisy. There's been a bit of a hot debate going on for a while about constructing the perfect margarita. Tommy's. In San Francisco promotes their 100% agave margarita heavily, which uses agave syrup. Instead of orange liqueur to sweeten it. It makes sense; eliminating the orange aspect makes the tequila flavor shine through. But there's a problem with this. Sour: spirit, citrus, sweetener, often egg white. The most common sweeteners for daisies, hist...

5

small hand bartender: December 2010

http://smallhandbartender.blogspot.com/2010_12_01_archive.html

Wednesday, December 22, 2010. Every winter we put a hot drink on the menu at the Slanted Door. The last couple of years it's been a hot buttered rhum cider. It's insanely good: a trademark Erik Adkins concoction, rich but perfectly balanced. I love it, but I also crave new things, and the recipe development that goes along with them. And every winter, I think about a Tequila Hot Chocolate. Ask Erik; he will totally attest to my laziness and procrastination.). For years; they use water instead of milk, ye...

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Jeffrey Morgenthaler » Hot Toddies Suck – Long Live the Hot Toddy

http://www.jeffreymorgenthaler.com/2014/hot-toddies-suck-long-live-the-hot-toddy

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look? But there’s no getting around the delicious factor. So what about alternatives? My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other th...

jeffreymorgenthaler.com

Jeffrey Morgenthaler » A Gallon of Margaritas by the Gallon

http://www.jeffreymorgenthaler.com/2006/a-gallon-of-margaritas

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look? But there’s no getting around the delicious factor. So what about alternatives? My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other th...

jeffreymorgenthaler.com

Jeffrey Morgenthaler » Ten Books Every Bartender Should Own

http://www.jeffreymorgenthaler.com/2007/ten-books-every-bartender-should-own

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look? But there’s no getting around the delicious factor. So what about alternatives? My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other th...

jeffreymorgenthaler.com

Jeffrey Morgenthaler » How to Write a Bartending Resume

http://www.jeffreymorgenthaler.com/2006/how-to-write-a-bartending-resume

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look? But there’s no getting around the delicious factor. So what about alternatives? My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other th...

jeffreymorgenthaler.com

Jeffrey Morgenthaler » The Richmond Gimlet

http://www.jeffreymorgenthaler.com/2004/the-richmond-gimlet

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look? But there’s no getting around the delicious factor. So what about alternatives? My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other th...

jeffreymorgenthaler.com

Jeffrey Morgenthaler » Build a Better ($5.63) Muddler

http://www.jeffreymorgenthaler.com/2014/build-a-better-muddler

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look? But there’s no getting around the delicious factor. So what about alternatives? My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other th...

jeffreymorgenthaler.com

Jeffrey Morgenthaler » How to Make Sangrita

http://www.jeffreymorgenthaler.com/2008/how-to-make-sangrita

Man, there are few things out there more polarizing to people than creamy drinks. And it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look? But there’s no getting around the delicious factor. So what about alternatives? My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other th...

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Wednesday, May 18, 2011. I recently presented at the second annual Cocktail Camp PDX. A day-long series of seminars in Portland geared toward the home bar/spirits enthusiast. I, along with Columbine Quillen. A rockstar of a bartender/blogger from Bend, Oregon, talked about homemade syrups, sodas, bitters and tinctures. Columbine wrote about her part of the presentation here. So I won't attempt to paraphrase her, but I will say her low-tech methods of extraction and distillation are fascinating. How this ...

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