December 31, 2010 (Top of Page)
The arrow of time keeps moving, you either fly with it or get pulled. And the end marks the eve of the beginning, as the year's calendar completes its final fold. But that doesn't mean you can't pause for a party! So order the Bobby Burns and salute the recent past before you have to go. It's named after the famous Scotsman, Robert Burns, who wrote "Auld Lang Syne" back in 1788, and it's not just the song that's good, the cocktail tastes great! The lemon twist keeps the drink dancing, but the Benedictine splash is the flavor enhancer that brings the magic. The Biggest Boozer crowed, "I have to stop myself from guzzling this, it tastes so good!" Match it with some Onion Dip and chips; the strong flavors counterpoint quite well. Fantastic! When the meal is over, it's time for dessert, and the Jaffa is an excellent choice for a holiday cocktail. You might guess it's heavy after seeing the cream and cocoa ingredients, but actually it's quite refreshing. The orange of the liqueur really lightens the drink, turning it into a universal pleaser worthy of closing the 2010 show. Here's to quality cocktails, past and present, and many more in the Happy New Year!
Bartender Dan
December 17, 2010 (Top of Page) 
Hey, drinkin' buddy! Do you want to be world class? Okay, then. You're going to have to travel in your glass, maybe even belly up in a nice woolly turtleneck ... for the effect. You'll probably slip out of your comfort zone with ingredients and pronunciations, but you'll get it back again; you'll add the new territory to your ken. How about a Roman holiday for starters? Order the Via Veneto and drink in the unique flavors. Vigorous is the shake that makes an egg white incorporate, so using blocky ice is a must to make everything tumble. The resulting blend of brandy, licorice, citrus, and sweet foam is quite the surprise. It's marvelous! You might as well make your next stop in Quebec. The Trois Rivieres is Canadian whisky strong, but made kind enough by the ruddy Dubonnet and orange to let you keep hold of the reins. Now don't be saying "troyce" when ordering, because that's not classy. It's phonetically pronounced "twah" followed by "rivee-air" to translate into "three rivers." Get that right and you'll impress your boozy friends with a little knowledge of world class cocktail travelin'. Outstanding!
Bartender Dan
December 10, 2010 (Top of Page)
The best of the best keep advancing, and they can take a good shot and still remain standing. They plot their points far out on the learning curve, at a distance traveled only if you've got the nerve. And when they booze, they know their limitations, but they belly up hard at their stations. They're looking for a challenge, because that's the way they like it. The Man O' War can provide some of that stiff competition. It's thick and tart-edged, tasting like the core of a bourbon fruit salad. It has deceptive strength that will affect you later; it drinks like a champion. On a night set up for those who are able, the Kingston Cocktail pounds home with a thickness all its own. The dark rum and coffee combine to give a hint of burnt caramel with some lime hiding around the edges, but the buttery rum is the main show. This drink is as solid as wood and another one that packs a delayed reaction. So watch out for these delayed booze bombs: enjoy them in the moment, expect a swimming head by the time you hit your bed, but don't let them knock you down in between. You're too experienced for that.
Bartender Dan
December 3, 2010 (Top of Page)
You can't stay sharp if nothing tests your mettle. You want formidable opponents, not pushovers from the past, you've already got that settled. No, you're a winner, and you're always moving forward. So bolster your glory, you're still in this game ... let's hope your friends can claim the same. And if your friends are here to belly up, we can prove this right now, with the Polynesian Pepper Pot. It hurls a screaming, peppery first hit to let you know the fuse is lit. Then the heat levels off, you think you're accustomed, you tell yourself the curry powder did something. What is this? Are you fool? Let me do you a favor: the cayenne is floating down to ambush you later! If there was ever a drink that needed a stir stick, this one is it. You'll fight to the finish, there's no way around it, and after the battle the Tequila Cocktail will seem like child's play. Plenty of earthy agave, tinged with bitters, combines with just enough lime and sweetness to soften it into an easygoing experience. You're on cruise control now, so enjoy it, maybe with some mixed nuts. Hey, everyone's still here. You've picked your friends well. It's just another glorious day in cocktail history. See you next week!
Bartender Dan
November 19, 2010 (Top of Page)
The coats go on for the change of seasons and early snow brings the boozers shivers, but that's no reason not to drink. On the contrary, a good cocktail can warm the cockles of the heart, making fellowship intensify, and that heats the bar's core. So serve an Alaska to any brave soul arriving through the darkness and the cold. First taste presents crisp and freezer-dry, riding the refreshing scent of Chartreuse and twisted lemon oil. First swallow is like ingesting bright sun reflecting off snow, and it unleashes a deep heat that will definitely stoke your furnace. There is nothing wrong with this cocktail, nothing at all. And once you're warmed up, try the Weep-No-More. It doesn't look like much, but it absolutely bursts with flavor. It tastes like it's made from a strain of earthy-sweet berries or grapes harvested from a secret patch that only bartenders know. They'll never divulge the location, so you'll just have to order the drink instead. If you had a reason to be sad, you won't be, not after being introduced to this cocktail. There will be nothing but happiness, and you'll be glad you came in from the cold through that friendly bar door.
Bartender Dan
P.S. The bar will be closed next Friday due to Thanksgiving, but the doors will be open the following week ... in order to prevent the boozers from breaking them down!
November 12, 2010 (Top of Page)
What to do? What to do? How about taking a seat, then throwing back a few? The bartender sees you're there, so get yourself comfortable, work into that chair. When the Brandy Sidecar sidles up, wrap your fingers around the stem, lift and sample, then sample again. It's not too sweet, not too tart, and the fruity viscosity has everybody raving, "It's wonderful! Perfect!" It might remind you of that favorite Sweet Tart from way back when you were a kid. It'll also remind you that it sure pays to grow up, so enjoy. Speaking of grown up, the Sicilian Kiss will knock you for a loop if you're not careful. The flavor is incredibly smooth and luxurious, maybe too much so. Swirl the two legendary ingredients together and pour over lots of ice, then hope for dilution. Your molars will be floating by the time you're staring at the bottom of this glass. Make sure to eat the lemon slice at the end; it'll help you slap yourself back together. Oh boy, this cocktail is great for tippin' and sippin' ... just be careful! But then again, you always are.
Bartender Dan
November 5, 2010 (Top of Page) 
How can you stop a dedicated drinker from entering your high class bar? You can't. Not when premium quality cocktails and excellent fellowship beckon inside. A big boozer will crawl on hands and knees, yes, it's been done! But when the Tuxedo Cocktail is inside, it certainly makes sense. It's primo, cold and crisp, starting out like a dry gin hard-hitter, but then bending into a smooth orange and cherry note. It tries to scare you, but then puts a hand around your shoulder and says, "Welcome friend, come on in." If people aren't liking this cocktail, then you've got the wrong clientele. Pour a Blackthorn next to keep the grown-up theme alive. It's manly with an earthy taste and scent. Drink it to get the sensation: Is this what it feels like to trudge along a peat bog in the Irish countryside with your high boots on? The whiskey brings the burn, but it's held back enough to let you pass. Sample it with some dry Irish Dubliner cheese and crackers to accentuate the situation. It's quite the libation. Hey, everybody's bellied up and the chatter is lively ... looks like another successful Friday night.
Bartender Dan
October 29, 2010 (Top of Page)
Boozers walking through the dark like zombies in a dream, it eerily haunts the bartender confronted with Halloween. The best way to protect against a scary situation is serving those ghouls with the appropriate affectation. So if they want the Vampire, give it to them. It's very tart, possessing a thin strength that's deceptive. Keep the lights down low ... take notes on who gets affected. If you whistle past the graveyard you might see the Tequila Ghost; the scary glow-in-the-dark color can't be missed. It's strong enough to paralyze your eyeballs, so sample carefully. The licorice taste is certainly appropriate for the occasion, but if you want to hold on to your candy, don't drink two of these in one night. All in all, the boozers seemed to be sated. Thank goodness it wasn't a full moon.
Bartender Dan
October 22, 2010 (Top of Page)
A bar can go from sparse to a crowd in the blink of an eye. And when that crowd is a unified front of drinkin' buddies, a bartender needs to broadcast a quick round to settle everyone down. You can't go wrong with rum drinks, so fire off a Hop Toad posthaste. The beauty of this cocktail is the unmistakable fruity aroma that wafts across the bar as it pours. When the boozers stare and their nostrils flare, you've got rapt anticipation. First taste found a common refrain: "Ooh, very, very tasty!" Mission accomplished. Go for some dark rum next by showcasing the Nevada Cocktail. It goes down easily with a very fresh taste, but it's not much of a looker. Luckily, Tom Jones was onstage belting out his version of "My Way," so nobody was looking at the drink anyway, but they sure were enjoying the taste. Cocktail glasses were clinking together in celebration as Tom powered the song home; there were smiles all around. Great drinks, great show! Who wants some more?
Bartender Dan
October 15, 2010 (Top of Page) 
Every now and then the cocktails coming your way are just plain dead serious, but then again, that's your game. One thing's for certain: when the chips are down, you don't want amateur boozers around. They can't handle the action, like when a Tequini coolly stirs your way. Everything about its preparation points to a killer, but you've got the drinker's spine. The first hit might be rough, but the tequila is smooth enough to keep it all in line. The copper color from the bitters says you're wielding a valuable commodity, so don't waste a drop. Load up some fresh Guacamole on a tortilla chip for an accompaniment; it's a beautiful match. Following up with a Thistle Cocktail is a move best left to the pros, so that's where you expertly go. It feigns an easy time, tasting like a smoky red berry of mysterious origin, but delivers a hefty wallop. You'll be led into the deep, dark brambles of the liquor forest if you're not careful. Here's hoping you find a friendly character in there to lead you back out. But then again, you've got your drinkin' buddies by your side, no amateurs on this ride. Everything's going to be just fine.
Bartender Dan
October 8, 2010 (Top of Page)
To close a show to rave reviews, first you've got to learn how to open. Break the ice by stirring an Opening Cocktail and you'll be hearing beautiful music up and down the bar. It's smooth and mildly sweet and says, "Welcome to the show!" Even though whisky is the main ingredient, it's not a hard drink at all; the velvety Canadian blend could be the reason. This cocktail is so good it will always be in style. Try opening with the Rendez-Vous if you're looking for something ice cold and crisp that packs a hint of bitter kick. This one is light and clean and finely balanced; it's swanky sophistication. The lemon twist accents the bitterness of the Campari (which is under control) while the overall sip delivers cold heat. This one says, "Wake up, the show's about to start!" So now you've got it: two different attitudes, two ways to open. If the rest of your program turns out as good, you might want to take this show on the road.
Bartender Dan
October 1, 2010 (Top of Page)
Are you traveling again? Hop up on your bar stool and get strapped in, because we're going on a whisky spree, and the first stop is the Tennessee. This cocktail goes rye with a cherry smoother and a lemon lift. The whole has substantial heft, like a meal in a glass, but it's relatively easy to drink. Nice balance, steady gait. And if you've got any worries, sip slowly, because those can wait. Next stop is the Twin Hills for a bourbon taste test. This drink packs a bigger punch than the previous one, so look out. The citrus elements make a stand up front, but the whisky and Benedictine quickly bring up the back. You might react verbally after the first swallow; that'll confirm the hit. Your buddies will probably do the same, so no biggie. But if you fall asleep and let your head hit the bar top, the whisky has won, your traveling has got to stop. Who was that new guy at the end of the bar anyway?
Bartender Dan
September 24, 2010 (Top of Page) 
Who can travel the world or just get around by leaving home, but still be in town? It's the bar stool adventurer, of course. For example, you can plant the seat of your pants and, say, travel to France! Belly up and order the Antibes and you'll be in that Mediterranean resort town, tasting the flavor of a foreign crowd. It's a cocktail that's hard to define; it certainly tastes exotic. The flavors mix to form one and that's the sign of a good recipe. Pink grapefruit juice was used for this incarnation, so there may be more opacity and color than intended. Since it's French, a slice of clementine took a swim. Who says your bartender can't be knowledgeably cool? Follow up with the Washington Cocktail and transport to an earthy orchard state. It tastes surprisingly like apple juice, but there are no apples in sight! Maybe it has something to do with the role reversal: the vermouth gets to play main ingredient over the base liquor for once. This cocktail is what clarity tastes like: very clean and snappily fresh. Enjoy your time with it. And when it's time to go home? Don't worry, you'll be traveling with us again.
Bartender Dan
September 17, 2010 (Top of Page)
Customers hail from strata all around, and there's a cocktail to fill the niche from king to clown. Are you coming in before the show? The Opera heightens the sophistication of bowties and necklaces, whether jeweled or no. The gin and Dubonnet form a phantom martini that the orange and maraschino gladly layer to the flavor hilt. It's fantastic; definitely a drink to add to any big-time repertoire. On the other hand, sometimes a novice needs to start out slow, or maybe a highbrow just wants to be mellow. A Mudslide fits both bills. It's so easy to like, any barfly will consume one with pleasure. Chocolate and coffee is a natural, bringing together disparate customers who can't help but be friends by evening's end. Now that's the bar life, and it's a good life.
Bartender Dan
September 10, 2010 (Top of Page)
Life can be a slog with the bills to pay, but a drink and a daydream can help you get away. You can find those good times just around the bend, at the local bar, so bring your drinkin' friends. Saunter in and ask the bartender for a Golden Daisy. It's a whisky concoction that's righteous and tasty, especially with Chocolate-Dipped Candied Orange Slices. Sample it: nice balance ... orange and whisky, sweet lemon-lime and whisky ... chocolate and orange ... and oh baby, whisky! This cocktail will make you forget your troubles for more than a while. Sometimes the fresh night air and a drink can do wonders too. Try a Bronx Terrace Cocktail and dream up something big. It has a super lime attack that will severely practice your pucker, but hang in there. The tartness is strong enough to cut through the chatter of the neighbors below, who talk like sausages sizzling in a pan. Tune them out ... and when you find the maraschino cherry at the bottom, you'll forget you even had a problem. Yes, it was a good night to get away.
Bartender Dan
September 3, 2010 (Top of Page)
A rollicking good time was had by all tonight, causing the party to close out much later than usual. The night kicked off with Dino crooning as the Brandy Crusta came to fruition. It had a floral scent most likely caused by the fusion of maraschino and bitters. As for the overall taste? It was pure enjoyment. Serving it with a do-it-yourself lemon twist was a mistake, though, as the customers fumbled trying to complete the delivery. A cocktail ready-to-go is optimum: boozers don't want to work, they want to drink. Bobby Darin dropped by and treated everyone to a solo set, then teamed up with Judy Garland for a flawless medley of hits. The Blue Devil poured ice cold and strong to push the party along. The lime came through clearly, teaming up with the gin to roll, baby, roll. The maraschino was in the nose again and adding flavor, but the blue was mostly just for show. Sammy Davis Jr. sauntered onstage and sang a string of hits, then closed the show with his unique styling of a Broadway show tune. World class, beyond compare! Hear, Hear!
Bartender Dan
August 27, 2010 (Top of Page)
A virtual trip to the Big City was in the cards tonight. Luckily, no one had to walk for blocks, take the ferry, subway, or hail a cab; each boozer had been down that toll road before. It's great to belly up and relive the travel of the past without having to unleash a fistful of cash. The Park Avenue started the trip down memory boulevard with a lucid definition of big city high class living. It starts off with a stiff liquor backbone of hard knocks, but the pineapple quickly moves in with a cover-up of sweet success. Enticing. The Metropolitan weighed in with some really tasty city support. A super-shake produces a bevy of ice cold bubbles that burst with a surprising cream soda flavor. Sweet. Of course, the quality of the brandy combined with the superfine sugar determines the authenticity of the effect. The Big City just might be the place to go if they're serving drinks like these. Then again, we can get them right here at the local bar; it sure is nice when you don't have to go too far.
Bartender Dan
August 20, 2010 (Top of Page)
Luxurious and mellow flavors flowed this week making for some easygoing bar life, and that's the best kind. Just sit down and enjoy the round; let the cocktails conspire to lay the fellowship down. The Nice Pear was beautifully done, delivering grand pear flavor throughout its buttery brandy core. Smooth and creamy Blarney Castle Gouda on pepper crackers matched well. There was no hurry as everyone comfortably drifted towards the second round. The Boadas Cocktail must be named after the famous Boadas bar in Barcelona, Spain. If not, it sure tastes famous. It's a little tricky though: you've got to stir it in the shaker, no ice, then pour. A bartender on autopilot is probably going to add ice ... Guilty! The remade cocktail was excellent. Tasting a little like burnt orange, it was well-balanced and warm with a silky-smooth texture. It's like someone invented a new kind of liqueur. The maraschino cherries played a big role. They were fragrant and quite tasty, coming fresh out of Tillen Farms; much better than the standard fare. To everyone's enjoyment, the House Deviled Eggs returned with a snappy twist: garden fresh home-grown green onions on top. Fantastic! The stock picture of this excellent appetizer might have to be updated.
Oh, and the drink that was mixed wrong? It was really good. The boozers had to consume it. The bar life, it's such a burden.
Bartender Dan
August 13, 2010 (Top of Page)
With a swivel bar stool reserved, you've got time to check the scene. You enter the joint, jazz auditory, but not covering the conversation keen. Your drinkin' buddies are there, backs turned, but the bartender sees the gang's all here. Everything is foursquare; a cocktail stirs as you climb onto your chair. Greetings abound. The Tailspin glides across the bar and everyone grabs their stem. This is how the night begins. You expect the Chartreuse and vermouth to butt heads, but they form a golden bond with the gin instead. What you get is some slight heat over a densely sophisticated and beautiful flavor. The lemon oil is a must, the orange is there too. Darn, this one is good. If you're lucky, the cherry explodes with a liquid center where the pit used to be. Quite the treat. The jazz ends and Frank starts singing duets. That means a second drink is in the offing. The Culross makes the scene, a rum dominator with a Scottish town's name. It crosses a little over to the medicine side of the taste spectrum, so you take notes; a return trip might be on the ropes. The apricot and Lillet try to save the day, but they're just not strong enough. Maybe this recipe needs adjustment. Is there a mixologist in the house? The night runs late and now it's early. The clock closes the show, but it's only temporary until another go.
Bartender Dan
August 6, 2010 (Top of Page)
It's best to learn your lessons the smart way, through careful research and due respect for the pending problems at hand. Stay dumb and you'll learn the hard way, which usually hurts, or worse. Bar life is no exception, whether bartender or barfly, so learn this: you must respect the chemistry set. Study the prep for the Flaming Lamborghini: two shot glasses, brown and blue, Kahlua bottomed out at the destination; the Sambuca's clearly cut in half, one part floating, the other on the side in a wine glass, burning for you. What? You can't see the flame? That's because it's invisible in good light, but dangerous as all get-out. Seeing is believing, so check the Flaming Lamborghini Danger and never forget. Life's got lessons right here at the bar, those two pictures were taken only seconds apart. An important phase of the setup is to pre-heat the glassware accommodating the flame. Fill each with boiling water from a teapot, let stand for a while, then dump out. Heating the glass softens the flame's assault ... a colder glass could crack. Reaching for your safety goggles yet? Don't worry, your bartender's got it handled. The flaming wine glass gets poured into the cocktail glass, lighting its contents on fire. The two shot glasses get poured simultaneously into the cauldron, creating a muddy green mixture with much smaller and sparser flames licking the top. Serve with a straw long enough to allow the customer to sample subsurface without lighting their hair or face on fire. And if the straw catches, tell them to put it out! Make this drink in low light for safety and a good show; darkness on ignition is your friend. This cocktail is warm and tasty and exhilarates, so try it. Belly up dangerously, but stay safe. The B-52 followed up in a calmer atmosphere, layering up some of the same ammunition used in the previous drink. The triple orange liqueur was tough to float on top of the Baileys. Some layered combinations are more forgiving than others. Nice flavors, but these pure liquor drinks with no water dilution can take a toll if imbibed too much. Hard liquor goes straight to the head, but that makes a good match with the pillow on your bed. Let's hope everyone learned something tonight.
Bartender Dan
July 30, 2010 (Top of Page)
Your summer day might be too hot, it may be way too humid, or maybe it's just perception. In any case, you'll need something to tide you over until the balance of comfort returns. A tall cooler drink might do the trick, so check the bar: if a Pink Mojito is there, grab it. You'll be slow-cruising to where you want to be in no time. The produce and sugar syrup get muddled in the glass first, followed by ice and an alcohol stir, then the juice tops everything up for the mint sprig. When iced right, bands of thin frost form on the exterior glass reminiscent of an early morning November windshield. Scrape it off with your fingernail and remind yourself that being hot might not be so bad. Deep cranberry red is the color if you use 100% unsweetened juice, while "pink" probably comes from using some diluted brand. You decide on the quality. There's no big decision to make on the Matinee beyond trying to pigeonhole the flavor. It's too complex to figure out, but the Chartreuse always seems to come to the front. The total mix is easy enough to drink, but don't fool yourself, this is one strong cocktail. If you drink it early, don't drink it often or you'll have a numb skull by the time evening rolls around. And besides, you need to keep your head straight so you can enjoy the show.
Bartender Dan
July 23, 2010 (Top of Page)
When you keep it clean, lean and mean, you fire on all cylinders because that's your machine, nobody else's. You drive it on home, day after day; that's why the world works. And when it gets down and dirty? Well, they pulled you down there, but the high road can go low too, so you keep it aboveboard. Nice play. Order up a Dirty Martini when the day is done. Savor the win as you take in strong flavors that gird the soul. The olive brine adds a bold grain to this classic 3-to-1 dry martini, in this case non-standard Kalamata table olives. One of the regulars said, "I've had quite a few at other joints, but this one's probably the best." That's how we do it at Ralph's. Challenge the drink with equally strong flavors like gourmet garlic cheese spread and Havarti Dill on water crackers, it can handle it. A switch to something more wholesome is needed to finish off the night, too much intensity can be a bad thing. Attend a Quaker Cocktail and get your spirit right. It's mellow and fruity with a nice lemon refresher on top, so nice you might not want to stop. The rum and brandy add a smoothness that'll wipe any kind of harshness away. It's good to close the night out on a high note, because tomorrow's another day ... and you've got work to do.
Bartender Dan
July 16, 2010 (Top of Page)
There's nothing quite so fair as a fully ripened Oregon Bartlett pear, especially in cocktail form. The boozer from the City of Roses did indeed show up bringing key ingredients for the creation of the Oregon Pear Sidecar. This is a spectacular drink, no question about it. The Clear Creek pear flavor is uniquely intense and the mix with the juices and syrup is seamless. Use a small orange wedge to wet the outer lip of the glass for the sugar rim, then build from there. Finish with a thin full-length cross section of ripe pear to garnish and don't forget to top-sprinkle with fresh ground cloves; it brings it all together in the nose. Oh boy, this cocktail is good! Finishing up after that first act was going to be tough, but the Broadhurst Drive-By fit the bill. Its apple sweetness hits first but then rolls under as the gin comes over the top bringing the heat; the vermouth balances the center of the motion. Served straight for no dilution, it won't put you away, but it'll slowly get your attention. Someone said a guy named Charly called this one in, but nobody's sure about that.
It was a big night all around. Besides the return of the Raspberry Fudge Ganache Cake, there was a bar top horn of plenty ... too much to mention and no pictures for proof. Oh well, we'll get it all on the ledger next time.
Bartender Dan
July 9, 2010 (Top of Page)
Hard work's got no payday if it can't be balanced by leisure, where the real payoff is in the happy rumination. And a visit to the bar's about as good a place as any to build the good times and spend that pretty penny. Get started with the Lady Of Leisure. Though it pointedly hails the women, don't worry, they'll share it, because it's mighty tasty. A strong shake puts a fine pineapple froth on top of its well-rounded fruit flavors. Raspberry and orange, orange scent, gin to get you a little bent; this one floats ever so gently on the tongue. Enjoy it with some House Deviled Eggs and you've got yourself something special. Keep yourself smiling by ordering the Barbera next. Its honey notes sing a happy tune as the almond flavor hides and giggles behind the bourbon smooth. The top spray from the lemon twist gives a citrus cap to an excellent drink over chilly rocks. The orange slice? Bonus. Hard work does pay off.
Bartender Dan
P.S. Rumor has it a slow train out of the west is bringing a big boozer into town next Friday. If this is the one that brings cake and sometimes bottles for drink recipes to make, then it should be quite a night.
July 2, 2010 (Top of Page)
Did you think the boozers wouldn't be back? After missing two weeks? Are you
kidding me!? They came back swinging through the doors with a vengeance. Some
bellied up so hard they bounced back on their stools! Luckily, the Aperitivo,
an Italian aperitif cocktail, was ready for the action. It was like liquefied
licorice jelly beans, a very strong flavor, but slinky and smooth. You'll be
waiting a long time for your taste buds to clear the anise bond of the Sambuca,
so don't eat anything too close on the heels of this drink. A shortcut to taste
recovery can be had by employing the Parisien, which is simply freshness
defined. This one is very enjoyable, especially with fresh raspberries and
peppermint from the local garden. Apple slices work well, but including a pear
slice or two would be even better. Mix it in place: ice-filled glass, add
everything but the Poire William, stir to combine; float the pear liqueur on
top, then garnish to perfection. Everyone gets happy from that point on. It's
a supercool taster that'll lock in a great summer day or evening. Are you up
for that?
The boozers are back in town and they don't look like they're going to be missing
any more drink nights ... better stock up.
Bartender Dan
June 11, 2010 (Top of Page)
Constructing cocktails that waste perfectly good ingredients can cause strife,
regret, and sadness amongst sentimental bartenders. Premium liquor is your
friend and every bottle deserves respect. The Doobs Martini came in demanding
preparatory ice seasoning using dry vermouth. It was painful perpetrating the
vigorous shake and required pouring out of the excess mixture. The subsequent
adding and stirring of the final coterie of happy elements did produce an
excellent drink though. Place a tightly-coiled orange twist in the glass before
the pour, then serve and watch as it slowly unfurls. The marriage of sloe berry
and orange scent is a winner; the nose of this drink might've been the best
part. Where did the sacrificial vermouth go? Down the drain!? No! So sorry,
my liquid friend. Any regrets were soon forgotten when the Capricorn took
the coaster. A perfect balance between ingredients is what's striven for in a
great cocktail recipe and this one has it. Trying to deconstruct the flavor
elements makes no sense. It stands alone, confident, as if it's one of
nature's basic flavors. It tastes like pure refreshment, and adding a generous
orange slice only accentuates the theme. This is an excellent drink that will
be eagerly ordered again.
Bartender Dan
P.S. The next two weeks will be dry. It's almost enough to make you wanna cry.
June 4, 2010 (Top of Page)
When there's a mountain of trouble in your way, just remember: the summit
looks less intimidating the closer you get to it. From far off you've got a
problem, but once in the mix, all of the sudden you're goal-oriented. So get
going and scale trouble into triumph, then come back to the bar and order up
a Monta Rosa. Enjoy the buttery smooth fruit flavors and relive your climb.
Tell your success story between the satisfying sips; your drinkin' buddies are
all ears. Follow up with a frosty Black Widow and float comfortably as you
breathe in the deep rum and spicy citrus scents. Warning: if it's constructed
with up-proof Southern Comfort, don't order more than one. You don't want to
get caught in a web of inebriation, do you? With the success you've had?
No way.
Bartender Dan
May 28, 2010 (Top of Page)
When you're boozing hearty you can joke about anything, even life and death,
about whether you're going to heaven or heck! One thing's for certain, with
the drinks that you've had, this life's been looking pretty good, not bad.
The Little Devil got everyone on the jesting track with its easygoing, but
deceptively strong, profile. The sharp notes of the gin and lemon juice
rounded off under the softer rum and triple sec to form a rich color chord of
taste. It was really easy to drink, matching up splendidly with the hors
d'oeuvre: a double up on the Dubliner from last week, but this time on cracked
pepper water crackers with a roll of pastrami between the cracker and the
cheese ... Magnificent! The Fare Thee Well came next, but didn't hide its
strength. Basically a dry martini with some added flavor notes, it's a grown-up
cocktail for the pro drinkers out there. "Hey, who's 'pro' at this bar?"
Everyone raised their hand. Now that's good company.
Bartender Dan
May 21, 2010 (Top of Page)
There's never enough time to do what you want, but don't make daydreaming what
you're wont to do. It's hard work that gets things done, so pair it with the
pursuit of a dream and eventually you'll have won. The time well spent deserves
a reward, so belly up, lean forward, grab the Golden Daze by the stem, and
toast your success story. It just might be named for the state you're in, so
drink carefully while you settle in. The combination of orange and liquored
peach gives it a slight grapefruit taste that's followed by a reasonable burn
from the gin. You decide if it's a win. The Prince Edward adds mightily to a
rewarding stint at the bar. You'll detect a thin oily texture when you give it
a swirl. There's some burn here too, but the honey taste of the Drambuie will
coat your gullet just right. The orange slice soaks well as the level drops,
providing a final peel and eat that can't be beat. Enjoy the night, because
tomorrow you're back in the fight.
Bartender Dan
May 14, 2010 (Top of Page)
When it's time to drink, the boozers arrive. They filter in, mostly on time.
If a little late, they just let themselves in. The same goes for early, come
to think of it. One thing's for sure, as they swing through the barroom gates,
they're looking to belly up to something great. And they don't ever seem to
want to go home ... For tonight, the Paradise Cocktail drew them in with its
muted apricot and orange density. It's an excellent sipper to go with a couple
of plates of traditional water crackers topped with slow-aged Italian dry
salami and aged Dubliner cheese; a great combination. A virtual trip to New
York was next with the Manhasset. It's another one with a dense texture, a
sturdy showcase of the classic pairing of lemon and whiskey, rye, in this
case. Good drinkin' tonight, all around. A few of the bottles got low, but
that didn't stop the show. A restocking trip to the liquor store is in order,
but don't worry, we'll be ready for next week.
Bartender Dan
May 7, 2010 (Top of Page)
An opener needs to be fresh to invite success, and when you serve the right thing,
the stranger becomes your guest. You can't go wrong opening with the Rum Daisy
at a freshly assembling bar. It's easygoing and fruity, clean and crisp; it
can only be your friend. Have your bartender give it a power-arm shake to
generate maximum air. After the pour and garnish, those tiny bubbles will
sparkle on your tongue, first taste. If you're lucky, the barkeep will go
non-standard on a whim and dunk a mandarin orange slice. Zing! Make the night
a rum-dinger and follow up with the Torridora Cocktail. This one goes thick
mocha, but it's protected by a 151-proof barrier float, so drink carefully, and
stay away from any open flame. You don't want to lose eyelashes and eyebrows
for the sake of a cocktail, do you? But then again, even odds say some of the
local boozers would. It's a good drink to close the show, then it's time to go.
Bartender Dan
April 30, 2010 (Top of Page)
Any amount of cocktail confusion causes a bar's fellowship flow to suffer.
Tonight was one of those nights. It started off fine with the Parisian, a
cocktail of exquisite balance and sophistication; the black currant infusion
was just right. Paired with cheese and crackers along with some swingin' Count
Basie tribute jazz, the barflies were buzzing. So far, so good. The follow-up
was the Allegheny, which turned out to be an industrial bourbon stomper. The
first sip started high with a lemon twist tingle, but the bottom dropped out
immediately into a low whisky rumble. Once there, it was possible to locate
a little blackberry in the shadows. All the parts were there, but they didn't
seem to meld, so the drink had no balance. The boozers were confused, calling
it "complex" to try to give the cocktail some credit. This bartender calls it
a mistake, and a mix that probably won't visit this bar again. It was a bad
pairing of drinks tonight, pure and simple. The buck stops behind the bar,
but redemption is only a week away.
Bartender Dan
April 23, 2010 (Top of Page)
A tough week of accomplishing spring chores builds a desire for festive times
and a mighty thirst for accompanying good drink. Celebration is in order after
exertion you can be proud of, so kick things off with a Matador. After a
hearty shake you'll have a frosty and fruity tequila beverage that's way too
easy to drink. Pair it with freshly-made Guacamole and white corn tortilla
chips and you'll be on party cruise control. Yum! You can't get any more
fresh and seasonal than that. The flip side of happy-go-lucky is the
seriousness of knowing there's more work ahead. The Peggy Cocktail will snap
you back to your senses. It's a strong burner with an interesting spice from
the Dubonnet and Pernod hints. It tastes like discipline. There's still work
to be done, but you knew that going in. Here's to knowing what it takes.
Bartender Dan
April 16, 2010 (Top of Page)
A powerful reservoir of potential fellowship lies within every bar. The secret
to unleashing it is found in the quality of the cocktails and the badinage of
the boozers. Sparking off tonight was the Great Secret, a real eye-opener to
light up a fresh belly-up. Cold and refreshing, the orange oil from the twist
hits first, followed by a bitters wake-up that leads to a steady gin and Lillet
appreciation; this one will definitely be ordered again. As luck would have
it, a Curried Shrimp comeback put the boozers onto a winning streak a mile wide
and a ramping of fellowship ensued. The Cold Deck was dealt out soon after,
but unlike in cards, it didn't stop the show, it only amplified it. Everyone
enjoyed the crème de menthe high point that gave the cocktail a rich liquid
candy property. It's a strong one, so drinking two probably would stop the
show; just drink one and prolong the fun. Beautiful.
Bartender Dan
April 9, 2010 (Top of Page) 
In retrospect, it's always best not to get into trouble in the first place.
But now that you're in the rough, it's time to hit your way out. Do it with
skill and class, so you don't look like a jackass. And when you're done?
Have a Turf in the clubhouse to help review the lesson. This cocktail will
remind you of the early morning dew with a hint of cut grass; it tastes like
a fresh start. Every sip will notice the lemon slice wafting away ... and
you'll start to realize tomorrow's another day. Before turning in, you'll
need a nightcap. The Bourbon Satin is a good candidate: luxurious and
smooth, frothy from a vigorous shake, it will have you floating off to bed
for a starry dream. Bedtime milk never tasted so good. Good night, sleep tight.
Bartender Dan
March 26, 2010 (Top of Page)
There's nothing like a success story and tonight's belly-up chalked into
that category with gusto. The Pegu Club Cocktail opened with a smilingly
unique orange briskness, garnering applause all around, up and down. The
inventor of this fine drink deserves much respect, because it's just plain
good. It's so good you'll probably demand two in a row! The recipe
originated out of a namesake club in British Burma, possibly late 19th
century, so envision that while you imbibe. Coming up next was a big
hitter, the Hoot Mon. Named after a phrase that apparently no Scottish
person will admit to hearing or saying, it's clean and strong and
definitely says "Hey!" to your liquored senses. A success in its own
right, drink this one with care and tilt your elbow with established
flair. Bottoms up!
No drinks next Friday, but hang in there. This cocktail journey isn't
over by a long shot.
Bartender Dan
March 19, 2010 (Top of Page)
The evening starts after the sun begins to fall. Drinkin' buddies coalesce
in the dark; the bartender shakes the wake-up call. Bar doors blast open,
it's the Biggest Boozer, "They're playing my song!" It's Judy Garland,
"Live at Carnegie Hall." Allotted stools are taken, now the party's on, and
the Blue Mountain opens the first round. Being a dense, buttery rum-orange
drink with a hint of coffee, it conjures thoughts of French toast and
syrup. It doesn't seem like a nighttime drink. If this cocktail is on the
menu, you might want to use it for the opener; it's not a closer. The
Stiletto is the other side of the coin. A sharp spike of lemon dominates
the first few sips, but it mellows out over time, which is the hallmark of
a drink over the rocks. The almond of the Amaretto rounds out the grain of
the bourbon to good effect. So drink up! Listen to Judy sing and converse
with your friends. Here's to hoping the night never ends!
Bartender Dan
March 12, 2010 (Top of Page)
There was no vacancy on the bar stools tonight, as usual. Adventure was in
the air and the drinks slated were more than appropriate. The
Fox River Cocktail stirred first and yielded a deep woodsy taste. The lemon
oil spray from the twist really brought the senses alive. It was like
strolling riverside through the woods while breathing in the change of
seasons. Wonderful. Up next and stirred vigorously was the
Everybody's Irish, a potent elixir that could cure any ailment. Let it
linger on the tongue before swallowing if you like intensity, because this
one expands with heat and fury over time. Corned beef and cabbage would go
good with this Emerald Isle drink. And about getting a head start on Saint
Patrick's Day? Well, that's a winner in this bar.
Bartender Dan
March 5, 2010 (Top of Page)
All-purpose is usually no purpose at all. Apply the concept to cocktails
and you get dubious recipes that'll give any bartender pause. The Hep Cat
is the all-purpose "berry" vodka consumer. Find a bottle of berry you don't
know what to do with, in this case huckleberry, and give it a shot. Did the
boozers like it? Yes! Absolutely. Snappy sophistication and, due to the
finish of the vodka in question, huckleberry heat. Hey, until somebody
proves otherwise, huckleberry is the only way to go. Put on some up-tempo
jazz and grab the stem: it's frosty cool, you won't look like a fool.
Counterpoint goes to the Mandeville. This hodgepodge of flavors tasted like
an all-purpose ingredient dump. First there's the rum, followed by the
cola's caramel, some fruitiness, and then licorice? Huh? One boozer
proclaimed, "First time, last time!" Well, you can't win 'em all. Somebody
out there loves this drink, they just weren't bellied up at the bar tonight.
Probably should've served beer instead.
Bartender Dan
February 26, 2010 (Top of Page)
It's the timeless things that bring the most joy, because what's true can
never be tarnished, and that's why they call them the classics. It was like
a show in the Copa Room tonight, Sands Hotel. The patrons filed in from the
casino, took their seats, then gave the bartender the nod before swiveling
to watch a night of Rat Pack clips. The Manhattan was stirred promptly, a
classic in its own right. Being one of the original cocktails, there's
nothing to be said, just try it and believe. With the drinks served,
Frank, Sammy, and Dean took care of the rest. Song, dance, and hilarity
abounded and before long it was time for another drink. Enter the
Mocha Mint, stage right. To say this cocktail is very fine would be an
understatement; its silky smooth luxuriousness was a great way to round
out the evening. Great drinks and great entertainment, just another classic
night out on the Strip.
Bartender Dan
February 19, 2010 (Top of Page)
The key to lasting cocktail good times? Start off with something special
and improve from there. Navigate the highs and lows with good spirits and
the good times will definitely roll. If you're new to the game, try
ordering the Honeymoon to kick things off. A period of unusual harmony
between you and the bar stool will commence soon after the tasting begins.
The first sip pulls sweet and sour, but a tutti-frutti afterglow dominates
as the drink progresses. Nectar-thick and naturally sweet, this one's a
good starting point for any novice boozer. Now what was that about eventual
lows? The Heart's Cocktail plumbs the nadir with stark reality. It's got
tough love written all over it. Colored like red organ meat, it gets right
to the heart of the matter with burning intensity. Take a hit: your teeth
grit as your lips pull back, gums almost exposed; you swallow hard through a
grimace, then recover; in that time the thoughts roll by ... and now the
stories get told. Even a thin slice of this drink in the bottom of your
glass goes a long way, especially if you're listening to slow jazz. Some
drinks start you out, others make you pause to reflect, but you're still
here. Still bellied up. Let the good times roll.
Bartender Dan
February 12, 2010 (Top of Page)
A bar isn't a place of seclusion, it's a public affair, and a noisy one at
that. Every now and then cocktail aficionados may wish otherwise, because
sometimes you really need to focus. Bellying up with the Cloister demands
contemplation, so have a sip or two, then stare it down. Concentrate:
there's a bit of viscosity, it's a throat-warmer with a muddled citrus edge,
but an underlying mystery hides deep in the flavor ... it sure tastes good.
What is it? You can drink this one six ways to Sunday and still not figure
it out. Identifying the attraction of the next cocktail probably won't be
so hard. The Affinity flows with a woodsy and sturdy confidence. It's like
liquid mahogany, smoked. There's comfort there; and scotch is good.
Bellying up is good. Let's keep this thing going.
Bartender Dan
February 5, 2010 (Top of Page)
Serious boozers tote the freight, run the race, and they're never late ...
but some show up early, which can be irritating. Early belly-ups need their
enthusiasm checked now and then, and the savvy bartender knows a good test
for them. Tonight's anticipators were served the Road Runner, a concoction
that could be sold as cough syrup. A weak barfly would cry and complain,
but the experienced boozer relishes the medicine drink. It's a palate
cleanser, a necessary cocktail check-up along the road, and once booked, the
liquid journey begins again. A good drink for the resumption is the
Rampart Street Parade, named after the famous New Orleans thoroughfare.
Its banana and rum base combines with the fruity spice of the Southern Comfort
to demand a celebration. The drink has a soft mouth feel up front, but there's
a little lime bite at the end to let you know it's no joke. So hit the
streets and celebrate; we'll be here when you get back.
Bartender Dan
January 29, 2010 (Top of Page)
Slow down! Don't drink too fast, not if you strive to be a class act. The
savored cocktail becomes part of the personage: you belong together ... with
neither one using the other. Now, if you're looking for something to
appreciate, order up the Fine And Dandy. Its mix conveys perfection as
there seems to be no discerning the elements, only the flow of seamless and
mellow citrus flavor. It's excellent. And stay on the thoughtful course
while you imbibe the Hotel Plaza Cocktail. Savor the smooth richness
provided by the even distribution of its classic ingredients. Slowly
sipping this one couldn't be more apt, and the cherry is steeped to
perfection by the end. Score! So take it easy and drink with class. The
novice boozer down the bar will look and say, "I'm gonna be like that
someday."
Bartender Dan
January 22, 2010 (Top of Page)
Bold ingredients were assembled, prepped, and mixed in order to unleash
hearty fellowship tonight. The Resolute Cocktail marched first with apricot
strength to provide a solid hit. But a pairing with some 3-year-aged Dutch
Gouda confused the flavor profile. At the bar, you want the drink to rule
and the cheese to compliment, but the dry, sharp tang of the old Gouda was a
bit overpowering. Chalk it up to experience: The choice of cheese and drink
is not a trivial matter. The Star Cocktail rolled next and its lemon twist
sparked off a hard apple drop hammer. There was no doubt who was boss
between this cocktail and its mixed nut accompaniment. The boozers got
rolling too, raucously talking about their good habits and talents,
comparing them to those of others, and generally busting guts in the
process. In addition, there were three sets tonight: Tony Bennett, Dean
Martin, and Bobby Darin. The night was a whirlwind of inspired inputs.
That's what they call a party!
Bartender Dan
January 15, 2010 (Top of Page)
In a life full of ups and downs, you can't always control what comes around.
But you do control your drinkin' time, so expect concoctions that really
shine. The Godfather Sour was bourbon-smooth and almond-sweet, but the
lemon was the only punch: the drink conveyed a soft liquor impact overall.
When you host the sit-down, drink this one while the others dull their
senses on the harder stuff; that'll be your edge. If you want something
rougher, go for the Discovery Bay. This one has a tartness and bite that
would probably go good with a tasty seafood platter. Lobster anyone? For
the construction, drop the bitters first to season the ice, then add the
lesser ingredients, followed by the rum bomb. Put a few rocks in the glass,
but not too many. Shake and pour; garnish and enjoy.
Bartender Dan
January 8, 2010 (Top of Page)
No empty seats up and down the bar tonight, and it appears some boozers
might be trying to post perfect attendance records; it's not hard if you
really want to be there. The Aviation launched to everyone's satisfaction:
quite refreshing with just the right amount of liquid sharpness. The
maraschino liqueur provided a very fine texture to the finish, it was
super-smooth, almost like a light machine oil. Drink this one to keep your
moving parts lubed and your engine cool. A nice chocolate and lemon dessert
followed courtesy of the Kretchma Cocktail. Colored red for festivity,
nothing but good times follows this drink. Retrieve your holiday butter
cookies from the frozen stash and enjoy the festive reminder. A tasty drink
to cap off a wonderful evening.
Bartender Dan
January 1, 2010 (Top of Page)
There's a commitment to the long haul, so either belly up, or not at all.
And while you're figuring out what it takes, ask your drinkin' buddy how the
Yellow Bird tastes. It's some kind of nectar that translates into a festive
density. Yes, there's a party going on. Beware the many versions of the
drink out there, though; the name won't guarantee your order. You might get
a highball glass filled with ice, pineapple juice and crème de banana, two
kinds of rum, vodka, or who knows what in there. Don't say you weren't
warned ... but put your elbows up and order the Smoky next. One long-haul
boozer puzzled, "Is this what a liquid jewel tastes like?" That would be a
ruby, and, "I don't know, maybe so." There's nothing smoky about it, no low
throaty quality, just cool gin clarity and an orange ring. The drink name
is a mystery, but the taste isn't. The preparation calls for stirring the
vermouth in the ice before adding the remaining ingredients. Could anyone
tell the technique mattered? Doubt it. Sometimes you've just gotta booze
it unsophisticated.
Bartender Dan