December 20, 2013 (Top of Page)
A huge holiday crowd came stomping through the door, snow on their boots, they were looking for liquid warmth. One boozer was fresh in from Jersey, some from across town, then the locals ... they all gathered 'round. The bottles would be darned near emptied, but with backups aplenty, the bartender mixed with a cool confidence. The Angel Face lit up the room first with a strong apricot scent trumpeting its arrival. The brandy flavors mixed seamlessly and were naturally sweet and slick, tasting almost like candy. The gin stayed in the background, bolstering potency. The boozers were feeling light and flighty after completing the round. The Golden Glow kept the festivities high. It was a bourbon and rum fortified orange juice that got thick and started to sit like nectar. Yum! The dash of grenadine came after the pour and sank artfully, guaranteeing the last taste would be pomegranate-sweet; that's a close with a smile. Having bowls of complimentary mixed nuts along the bar, buttered and spicy, hot from the oven, didn't hurt either. Everybody was holiday-boozing, merry and warm!
Bartender Dan
P.S. We'll be closed for the Christmas week, so we'll see you in Happy 2014!
December 13, 2013 (Top of Page) 
When you finish a chore, there always seems to be more, waiting for you like wolves at the door. Can't you celebrate a job well done? Sure you can! Sneak out the back way and leave those looming jobs for another day. The local bar is just down the road, so step inside and shake off the cold. Order a Chapel Hill and take a load off, you deserve it. Enjoy the hearty orange whisky and plumb the flavor's depth, then dunk the orange wheel and reap the rewards at the end. The drink is substantial, so they pair it with something bold: mini Croccantini crackers stacked with uncured capocollo or Calabrese prosciutto, topped with a variety of cheeses for cappers. What a match! They've even got Dean Martin singing as you move on to the Gilroy. This cocktail is sharp and clean with a crispy cherry punch. It's festive, but strong. After you take a couple of gulps, you might be out to lunch; that potent liquor goes straight to the gizzard. When you're done, you might not be in any condition to work, but so what? The chores can wait. Right now, you've got a smile on your face.
Bartender Dan
December 6, 2013 (Top of Page) 
Welcome back! It was cold enough to be wearing scarves and hats, but that'll never stop dedicated boozers from seeking warm bar stools. After settling in, where to begin? The Brandy Daisy opened beautifully. It was a golden cloud, refreshing and light, just right for getting back in the swing. The taste had a hint of sweet lemon that rode thinly on a brandy semi-burn, followed by a subtle pomegranate capper. It was enjoyed with good conversation and laughter; back in the saddle again! The Silver Bullet shot out of the shaker packing a threat just from taking a look at the ingredients. It was like a dirty bullet coming clean and the impact didn't look promising. Instead, it was a pleasant surprise. The flavor was complex with a lot of character and hard to describe. There was an earthy root taste with maybe some medicinal hard candy thrown in. The balance was even between bitter and sour and very enjoyable. It was worth the risk; the serious boozers loved its tasty strength.
It sure is great to be back in the action!
Bartender Dan
November 22, 2013 (Top of Page)
It doesn't take a lot of ballyhoo to get the boozers into Ralph's on a Friday night. The door is open and they head towards the light. The lines of bottles behind the bar sparkle like jewels and their contents beckon to be mixed just right; that's a good bet in this joint. When they arrived for drinks tonight, the Planter's Cocktail was queued and ready for distribution in no time. The dark rum was rich and thick and lemony-sweet. The cocktail looked brown like dirt, but it planted seats up and down the bar like nobody's business. Tasty! The Perfect Manhattan came next and it was like all Manhattans: pretty darned good. The rye was strong, but very smooth as it balanced the herby vermouths. The drink runs "perfect" because that's cocktail terminology for the use of equal parts of dry and sweet vermouth. The absence of the traditional dash of bitters was strange, but that was the recipe; they probably should've been added anyway. The cocktail was stirred for clarity, as usual, and the cherry was beautiful. Two great drinks on another great Friday night!
Bartender Dan
P.S. We'll be closed next week for a Happy Thanksgiving. See you soon!
November 15, 2013 (Top of Page)
Huddling and shuffling, hands jammed into coat pockets, they move through the frosty night; it threatens snow. Under the neon light, they find the familiar door and happily invite themselves into the warm confines. The slow jazz from the piano is a bit melancholy, but the song is still upbeat as the notes trip the scales. They take their seats. The bartender serves the first cocktail: a Between The Sheets. It's free-flowing with a fresh feel, icy and thin wrought newly from the tin. The cognac is strong with a grapy caramel heat. An orange undertone teams with the fresh juice to lighten the brandy and rum. This is a serious one aimed at the accomplished drinker. They handle it. The Whizz Bang follows and it's another strong one. The construction specifies a Pernod drop in the top after the pour, then a quick swirl. Nice show. The smoky flavor of the scotch rules, but a dryness and hints of orange and pomegranate manage to come through. Those who are young will be all grown up by the time this drink is done, that's no joke. They finish it with aplomb, then contemplate heading home. At least now they've got plenty of inner warmth to battle the cold.
Bartender Dan
November 8, 2013 (Top of Page)
There was a full crowd in the joint tonight, looking to close out the week on a high note. Some were telling unfortunate stories and getting commiseration for their plight, but others had managed to eke out a few wins. Such is life. The bartender grabbed the gin; booze was what they needed. The San Sebastian flowed quickly into the cocktail glasses and they became veritable vessels of life. Everybody perked up, throwing their cares to the wind. The drink had a mellow fruitiness that finished slightly sour after the taste. An old hand on the corner bar stool intoned you could "get a little stinky" on this drink. That's olden speak for the cocktail soaking in and possibly affecting your equilibrium. Bottoms up! The La Bomba poured next, exploding with flavor. Its taste density was complex. A mild licorice was on top, but smooth orange and apricot filled out the core experience. A tiny bite came from the lemon juice while the light rum was providing most of the weight. The pineapple spear was pure cheer. It was an easygoing cocktail to lift and tip, then sip, as the friendly night skipped away. Cocktails are the cure-all, that's for sure!
Bartender Dan
November 1, 2013 (Top of Page)
When life comes at you like a ton of bricks, you've got to shield yourself and take a few hits. After the debris stops falling, there you are, waving the air and looking around, still on solid ground. Nothing can stop you, so you dust yourself off and get back at it. Hey, when the going gets tough, the tough get going ... to the local bar, if it's Friday. Belly up and order a rough one like the Colonial Cocktail. It looks dirty and kind of mean. The taste is stout and strange, but it works. That cocktail olive keeps its head above the fray, just like you, so drink away. The taste is grapefruit powered by high-test gin. The maraschino is in there somewhere, probably taking away some sourness. The real monkey wrench is the briny olive's scent and taste. This is one for the boozer history books; chalk it up as experienced. If you still want something sturdy, order the Barton Special. It's a glass of heat that doesn't burn, flowing thin with the scotch flavor dominant below the lemon peel mist. The ice waters down the potency, but hardy boozers go to town on this kind of drink; it's a matter of pride. The cocktail kicks like a mule. It's rough and ready, just like you. Down it with gusto and you'll be ready to hit the bricks next week.
Bartender Dan
October 25, 2013 (Top of Page)
A bar needs to have something handy as the season of candy approaches. When the big kids come calling for a trick or treat, the bartender tells them to have a seat, then serves up the Crossbow. The Swiss Miss on the rim reminds them what it's like to be a kid, but the liquid inside is all grown up. The texture is light and syrupy, the icy dilution is the key. The botanical gin gives a magical lift to the slippery orange and chocolaty fineness. There's nothing frightening about this drink; it's a real treat. It doesn't hurt to pair it with something salty to contrast the sweet. Mixed nuts would do the trick. The Brandy Classic comes full of even more excellent flavors, bubbly blue with a lemon wedge fixed at the rim like a crescent moon. A maraschino impression hits first, then a brandy-orange sensation that's lifted by some bright lemon. It flows easily, pleasing the eye and the palate. Squeeze the wedge at your leisure for even more pleasure, then drop it in. For tonight, the cocktails are packing a potent punch, but nothing goes "Boo!" As usual, they're mixing some great drinks at this here local bar. Woo-hoo!
Bartender Dan
October 18, 2013 (Top of Page)
The full moon was shining bright, the sunshine of the night. Though the color of the beautiful leaves couldn't be seen, a few crunched underfoot, fresh off the tree. Inside the bar, the White Lady was waiting and ready to pour at the moment of seating. What a great cocktail! It tasted like a lemon pie filling, not too sweet, not too tart, but just right. The Cointreau provided an orange sweetness and smoothness that soaked up the tangy lemon juice. And as for the gin, who wouldn't want to swim in that? It was pure goodness. An equally fine cocktail was waiting to close out the night: the Rude Cosmopolitan. The title was a misnomer; there was nothing inelegant about it. The tequila added depth and a garden-like richness that fortified the fullness of the fruity flavors. The Cointreau played the same role as the previous cocktail, taming the tart juices and smoothing them out. The orange twist was flamed over the drink to the excitement of all. The show was wonderful! The orangey berry flavor was pure happiness and sparked plenty of good fellowship. One of the boozers was just back from vacation, obviously glad not to be missing out on any more excellent libations. Welcome back, good drinkin' buddy.
Bartender Dan
October 11, 2013 (Top of Page) 
Drink, drank, drunk. That's what happens when you get on a roll. And if some trouble comes your way, you handle it, just like a pro. When the New Orleans Cocktail floated in heavy like an ore barge, you knew the night was going to be serious. It was for grizzled veterans, a sturdy and complex whisky boozer with a bitter licorice soul. Before the taste, the lemon strip beckoned, but after the swig there was no doubt pure power was what this was about. A bowl of spicy jambalaya would go good with this one; keep it Creole. Thinking you handled your bartender's best shot, the Lexington Ave. Express made it clear you certainly did not. It was a burner, flaming with sky-high-proof rum, but flowed with an easy tartness. There was no before taste, only the aftertaste that made you wonder if Tabasco sauce was a stealth ingredient. That alcohol floated in your head and after a few sips you were in the groove. This drink was pretty good! You tipped the glass, admiring a cocktail that could easily stop lesser boozers dead in their tracks. You're better than that. Nothing's going to stop you, you just keep on rolling.
Bartender Dan
October 4, 2013 (Top of Page)
They say those who can't do teach, but when someone who can do teaches you, make sure to listen; they're doing you a huge favor. And if that teacher is true, you'll begin to understand that everything is quite simple, just like that Vermouth Cocktail you're drinking. The equal parts of dry and sweet vermouth dashed with bitters over a cherry treat couldn't be simpler. It flows light and smooth at low proof, keeping your head in the clear. The flavor is very fine and sweet. The bitters sink into the herbal spiciness of the wines for a complication that works out beautifully. When you get down to cherry level, the mix will be tasting like it came from the best maraschino cherry bottle ever made. Very tasty! Your cool Southside Cocktail is also simple. It has an almost lemon soda feel to it. The sugar acts as a softener for the gin doubling over the lively juice. The sweet mint fresh from the garden floats a wonderful air. It's easy drinking, even though the main ingredient will scare away many a novice boozer. You know, maybe you could teach a greenhorn or two how to drink, you seem to be an expert.
Bartender Dan
September 27, 2013 (Top of Page) 
The early evening scene is overcast while playing a misty drizzle. You can't remember the last time there was sun for shadows. By now it's going down, the coming darkness is all that matters. You slip through the entrance of a local watering hole. It's dimly lit and you find a place to sit right at the bar ... everyone knows who you are. A Union Jack slides your way. The sloe berry is slippery and easy to drink, even though sopping with dry London gin. A little extra sweet comes from the grenadine. White cheese, sitting high on crackers, makes a perfect match; it's Irish Dubliner. A simple something sure can be a surprise. The Robson Cocktail rounds out your night and it's pleasing as all get-out. The dark rum choice is perfect and the juices and syrup combine into a fruity flavor that's pure and seamless. The drink isn't heavy or too strong and forms a special bond with your taste buds. You commit the name to memory for future reordering, maybe even next time. Great drink! Before you know it, your glass is empty. You thank the bartender and head out the door into the darkness. It's still misty. Hopefully you can make it home without needing a slicker.
Bartender Dan
September 20, 2013 (Top of Page)
It was shaping up to be a quiet night with just an old-time boozer bellied up on the left corner, bartender's right. An old-timey wormwood drink was set up and ready to go, but just then some unexpected boozers came tumbling brazenly through the door. What happened? Did somebody let out the paddy wagon? Though they were Hall-of-Famers, it was still a surprise. They bellied up excitedly, querying "What's this?" It was the Absinthe Preparation: a sugar cube poised on an absinthe spoon, waiting for a bath of cold water over an antique glass primed with the louche spirit. The water poured; the cube disintegrated; the spoon stirred and there it was: the green fairy, Absinthe! The anise flavor was super-smooth and slightly sweet without any high-proof heat. It was easy enjoyment, but it could knock a screw loose. Let's just hope it doesn't bend your mind. Everyone switched to a Mai Tai to get back to reality. It was a fruity good time with the perfect amount of sweet. The fruitiness came first, but was quickly buttered up by the rums. The whole thing just slid across the tongue. The pineapple spear was excellent! This kind of drink never gets old and can set boozers rockin'. So much for a quiet night.
Bartender Dan
September 13, 2013 (Top of Page)
The trumpet player is blowing staccato notes; it all makes sense. The Canadian And Campari is smooth and cool, but bittersweet, just like the day's end. When you placed your bets, you capped your risk and came up a winner. It's tempting to go for the big-hitter, but that's not you, not this time. The lemon off the top of your cocktail drifts in a mist, drawing you in. You take a healthy sip while wondering, "What if?" You kick the twist off its perch and let it swim, then contemplate the taste. Finding a way to enjoy Campari can be an art, but this setup seems to work. The aged Canuck whisky sure is good and balances the bitter with the dry vermouth. But the bartender said the Campari bottle in use was well-seasoned, so maybe you just caught a lucky break. You go with a Grand Passion next to stay on a roll. It's a fruitful, sweet beauty in action. Doing an extended savor finds the gin prickliness acting like a fine carbonation; it sends out a soft drink vibe. The orange overtones wafting off the spiral twist suddenly focus your mental drift. The black napkins on the bar conjure serious thoughts that intermingle with the jazz. Up on stage all night it's been Lee Morgan and friends. You take a drink ... yeah, today was a win.
Bartender Dan
September 6, 2013 (Top of Page)
At the end of the week you've got that urge, but it's nothing new. It's just the call to go out and booze. The nights are cooling off, but you leave your jacket. It's still summer and the streets are full of action. You get to the bar and secure a stool, then order an Apple Swizzle. Sipping from deep under the rocks, you note the thin texture, but something powerful is lurking. The flavors almost mellow, but not quite. First comes the apple with some lime that sours, quickly followed by a rough gloss of rum. The bitterness balances the sweet, so that's a draw. Some drinks go straight to the brain stem and this is one of them. Cheese and crackers can usually thwart this kind of attacker, so you get to sampling. Tastes good! You feel a little wobbly when you're done, but still move on to another one. Your frosty Blue Grass Cocktail consists of thick bourbon fortifying frothy juices. Enjoyable and then some, it's an easy guzzle-down. Whisky always goes good with juices, sweet and sour, and they mellow quite nicely in this combination. Talk about a tasty treat! To cap off the week and carouse, that's what it's all about.
Bartender Dan
August 30, 2013 (Top of Page)
There seems to be grief and stress all the time. It's no wonder people head out to seek good entertainment for relief at night. Cocktails and fine music can do the trick: the world's problems melt away when you've got a cold drink in hand and a friend or two at the hip. And if you're trying to enjoy a Hot And Dirty Martini, you'll be talking about its overt spiciness instead of world events, which could be good. The drink smells as hot as it tastes due to an overkill of pepper vodka. How can the dry vermouth break through a 6-to-1 ratio? Come on! The splash of brine adds a little debris, but more for show than for taste because there's pepper all over the place. The green olive is tasty, though, stuffed with a pickled Peruvian Ají pepper; it fires mild heat to close the show. Lights out. Whew! Now the Red Apple, that's a cocktail. Its flavors dance and play giving you pause to wonder about what it really tastes like. The grapefruit is mild and sweet; the apple brandy is a slippery weight underneath; and the pomegranate syrup is really happy to be there. It smells great and tastes fresh, and that's a recipe for no more stress. How about one more?
Bartender Dan
August 23, 2013 (Top of Page)
A new boozer bellied up tonight looking for a taste of the high life. A guest of the Vegas Kid, she rolled in from the near west mountain country. The deer have no fear out there and can be quite a nuisance; apparently they can drive you to drinking. There wasn't an empty seat up and down the bar as the Cherry Cobbler hit the coasters. Everyone raised a toast and quickly took their sips, "Ooh, that's tasty!" It was a deep and sweet cherry bolstered by the depth of strong black currants. The drink would've been too heavy if it wasn't for the gin thinning things out along with the snappy lemon juice lifter. It's strong and could easily walk all over you. Cheery cherry! The new boozer loosened up and started talking about seeing The Beatles as a kid at the Cow Palace in '64 or '65. It was a screaming good time! After all the maraschino cherries were eaten, the Ixtapa stirred in the tin and closed the show. Its rich coffee flavor dominated, but the tequila was solid in the supporting role. The dark sweetness was like candy and flowed velvety smooth. It's a pure liquor sleep inducer, good for the final drink of the night. And if you're heading back to deer country, "Here's to you ... until next time!"
Bartender Dan
August 16, 2013 (Top of Page)
When the work is done, it's time to have some fun. That's why you keep coming back to the bar. You've got one foot on the brass rail with your friends all around, drinking and laughing, paintin' the town. So what could be better in shirtsleeve weather than super-cool fellowship with your buddies? Absolutely nothing! On this night the Columbia flows bubbly and cold. It's a ruddy-rich fruity concoction with a brandy base that smoothes out beautifully. Something pure is born when this cocktail gets mixed, that's for sure. This stuff can't be legal, it tastes so good! It's like breaking through the hard shell of an elusive delicacy and finding the sought after liquid fruit center. You'll be wanting more. The Woodstock is in the same category. The maple syrup is sweet and lemony; the gin is tamed with no heat; it melds seamlessly with the other flavors into something spectacular. The flavor just sings. It's like you're drinking farm fresh ingredients on a harvest morning. This cocktail is good clean fun, there's no mud on this one! Great stuff. Of course, the work is never really done, but that just means you'll be back to have more fun. Woo-hoo!
Bartender Dan
August 9, 2013 (Top of Page)
You can't see everything coming, that's a fact. But why do things always seem to hiccup when you need them humming and then go to crap? Didn't you do your homework? Didn't you work your beautiful plan? Sure you did! But that's the crazy joke: life is always there poking at you just before it kicks you in the pants. Laugh it off and learn from it, that's the trick, and you'll be better off in the end. Add the sad story to your "Best Laid Plans" repertoire and go animate it at the bar. Make sure everybody has a Brooklyn Bomber in hand, its taste can turn anything into a festive occasion. It's half fruity and half mystery and great all around. The tequila and lemon juice provide the canvas for the cherry, orange, and sweet herbal vanilla flavor of the Galliano to punch through. It's an ice-cold, straw-sipping, soothing sensation that will definitely be ordered again. Wonderful! The Honolulu Cocktail can keep your story afloat until the ending. This slim gin heater doesn't beat you up, but makes you smile. It's a sweet pineapple treat sparked by citrus aplomb. What could wrong? Nothing. At this point everyone's laughing at your sad story of comedic misfortune. What a great way to close out a grueling day!
Bartender Dan
July 26, 2013 (Top of Page)
The joint was jumping. There were high rollers, a sophisticated musical act, good storytelling and people swearing they would definitely come back. Chalk up another great Friday night at Ralph's. The Highland Fling got everyone in the mood with its eyebrow-raising good taste. The vermouth combined with the bitters to come through with just the right amount of fruit and herbs. There was no overplay from the scotch, just a beautifully clean finish. A friendly side serving of firm Uniekaas Robusto on crisp, crunchy crostini, capped with blackberry Serrano pepper jelly was a showstopper, and the olive was firm and fine too. It was so good! The Newbury was another pleasant surprise. Fresh and lemon-twisted, the sweet vermouth worked its magic again. The dash of orange came from the highest quality triple sec this time. Why not splurge? The cocktail looked to be a hot one, but stirred up into nothing but calm and cool. It was well worth the money. The bartender was so proud he was busting his vest tonight and for good reason: the cocktails were excellent!
Bartender Dan
P.S. We'll be closed next Friday, but back the following week raring to go.
July 19, 2013 (Top of Page)
Imagine yourself walking the sea shoal, your feet staying cool as they sink in the sand. The atmosphere is hot, but inside you're not because you're sipping on a cold Beachbum cocktail. Its fruity flavor has you feeling fine and the sugar rim supports plenty of sips. Good rum in the sun! There's nothing like it, but soon you're running on empty. You head back to the cabana and order a tall and cool Fuzzy Navel. It should last a lot longer and ooh, it's really good! The peach schnapps peek through the orange juice, making it something special, while the stealthy vodka ups the potency to bring on the fuzz. The ice rattles all the way down, freezer cold, always wearing a foamy hat. Now this is where it's at: you're lazing on a sunny beach of hot sand near the cool shoreline with a high volume, refreshing drink in hand. Fabulous! All of the sudden somebody's waving wildly in front of your eyes; it breaks your stare. It's your drinkin' buddy sitting there on the next bar stool crying, "Wake up!" Hey, you've got to plan your dream vacation somewhere.
Bartender Dan
July 12, 2013 (Top of Page)
It's great to be back in the club, seated in the cool darkness, listening to Dino's 1962 Lake Tahoe act. There's something to say about the lost art of suave entertainment ... tuxedos and talent. Those were the days! It doesn't hurt when you're enjoying great cocktails during the show either. When Dino hit the stage the Grapefruit Cocktail was serving cold. It was a gasser! A Texas Rio Red grapefruit provided the fresh-squeezed juice, so the taste was even with no harshness to speak of. The cocktail had a light touch and felt like it was floating. The maraschino liqueur swirled prominently and played the flavor core while the gin backed off to let the others shine. The overall garden fresh feel made everybody very happy. By the time Dino was singing "Everybody Loves Somebody," the Mexicana was hitting the tables. The pineapple juice foamed up on the shake and mellowed the lime with its sweetness. The tequila popped in the middle of the tasty froth and showed just enough strength to let you know you had something. This drink was pure ice-cold refreshment, perfect for kicking back and observing the scene. And with Dean, there was nothing but cool.
Bartender Dan
June 28, 2013 (Top of Page)
Heat wave! All day and all week that sun is beatin' down. When Friday comes around, do the boozers set out for the coolest place in town? You bet! They burst through the doors into air-conditioned bliss, then zero in on the best place to sit: at the bar. The Bushranger greets them over there with dry fruitiness, a kind of desert-like damp. It's rich in flavor, lemon-spritzed, and the perfect setup to launch the night. Things really get going after the Sadie Smash starts flowing. It's built in the glass. Mint leaves fresh from the garden are muddled with bar sugar in sparkling water, then the glass is filled with ice. A douse of bourbon followed by a stir leaves just enough ice to float the garnish. The recipe should've been halved to give the rocks a fighting chance, but nobody complains. The drink flows like a river and the taste is great. As the levels dip, one boozer says something funny, causing another to spray boozed spittle through the air. Now the bartender's cleaning up everywhere, but he's smiling. And the best part of it? Nobody's talking about the weather.
Bartender Dan
P.S. We're closed over the 4th of July extended weekend. Until next time!
June 21, 2013 (Top of Page)
Sometimes you find yourself sitting at the bar because unexpected events just grind you down. Your favorite bartender makes you a cocktail or two and sure enough, you've got your feet back on the ground. The drinks and conversation let you escape, at least for a while. This time you start with the Gin Aloha and it makes you smile. The taste is pillowy soft, but finishes with a light gin sizzle that's more like a fizzle. It's easygoing with fruit flavors that come together beautifully. You raise your drink and say, "Aloha," but nobody knows if you're saying goodbye or hello ... only you will know. Your Tropical Cocktail rounds out the getaway theme quite nicely. It's very smooth and the flavors are well-balanced. The mild cocoa mates with the slick maraschino to perfection. The bitters add more color than flavor; they're probably at work behind the scenes with the dry vermouth, keeping the drink light, not syrupy. This cocktail is a spirit-lifter, and when you're done drinking and thinking, you're ready to deal with the outside world again. Thanks, barkeep!
Bartender Dan
June 14, 2013 (Top of Page)
You enter the door and glide down the stairs ... you're seeking the jazz notes rising up from there, in that cool cocktail joint extraordinaire. They never treat you wrong and their brand of fellowship couldn't be better. The volume of the Gene Harris Trio increases, so does the clarity. The crowd is chipper. You get the nod from the bartender and now your night begins; it sure is nice rubbing elbows with friends. The Presidente Cocktail blooms in the glass and tastes like a delicate flower. It's beautiful: smooth, light, lemon scented, and pomegranate. You feel like you're in the swing sipping this thing and it shows. Sophisticated! You ratchet it down a bit and settle in with the Viva Villa as a tribute to Count Basie reverberates across the room. The salt rim isn't a barrier, it's an invitation for a limeade swim. The blue agave combo with the fresh lime juice is earthy, simple and refreshing. The sugar erases any bitterness and those big slabs of ice keep it nice and cold. You could easily find yourself guzzling it, but you're here to appreciate the show. In order to have the good times, you've got to know how to take it slow.
Bartender Dan
June 7, 2013 (Top of Page)
Here's a fright: running out of liquor on a Friday Night. You've got to wear a belt and suspenders when you're helming a bar. If there's a bottle running down, there'd better be a backup hanging around. Check your stock! The test for tonight was the Jack-In-The-Box, revealing a shortage of applejack; let's just say it should've been in the back. Once the drink was made, though, the party shifted into high gear. The taste was deep and complex. It was snappy and sour, but the mellow pineapple juice kept it from being too tart. It was like an adult Popsicle flavor. You could easily make a snow cone out of this one and enjoy it on a hot day. Mighty tasty! There was plenty of gin around to make the Caruso. It was pure alcohol and stirred for clarity, a green gem of minty silkiness. As the customers imbibed, they loosened up, singing some humorous stories that were never heard before. The belly laughs abounded and compacts of secrecy were made, then the night faded away amidst all the empty cocktail glasses. Hey, it was a pretty successful night, considering the way things started.
Bartender Dan
May 31, 2013 (Top of Page)
There's that cool breeze again and the sun stays up well past when you pass through those welcoming bar doors. It'll be dark by the time you leave, but the fellowship you'll receive will power you all the way home. It's another beautiful Friday night. You get to drinking with the S.F. Sour. It piques your interest with its rich consistency and unique taste, a kind of sour peach or apricot, but there's something more. Sweetness comes from the liqueur, but the delivery is mostly sour. If you roll it around trying to decipher the taste for too long, you end up setting your tongue on fire; that's the whisky. The navel orange slice sure is nice and fresh. You can almost see yourself high on a hill, where little cable cars climb halfway to the stars ... drink it up! Your empty glass finds you quickly dancing over to the Tango Cocktail for a little swing. It's so smooth. This is what drinking is all about! It's strong and soft at the same time, but the components will scramble your mind. It has a charm that goes well with good conversation, gambling, and top-notch music. Take a sip, friend. Let's take this one to closing time.
Bartender Dan
May 24, 2013 (Top of Page)
When you've got a friend asking about your favorite Bloody Mary recipe, it can be harrowing. What can you say? It's up to each bartender how to spice these things! Sometimes it's best to just throw a monkey wrench: the hot Ginza Mary from the Far East. It's a spicy, burning delight. It takes a few hits to get over the initial shock, but then you settle in to something tasty. The usual horseradish and Worcestershire are gone, but the Tabasco still plays. There's already plenty of salt coming from the soy sauce, but that fresh pepper still needs grinding. Ralph's uses citron vodka to pop the lemon juice; nice touch. The rice wine brings an added mystery taste that strengthens and sets this one apart. Pair it with a warm and savory appetizer and you've got a high quality situation. Oh yes! Stay a while longer in the Far East and give the Chinese Cocktail at least one try. It starts syrupy and sweet, then finishes with a deep, dark rum flavor that finely burns. There's a bit of bitterness trying to get through, but the flavor of the grenadine rules the roost. The drink is powerful and looks great, but it's too sweet. It could go well with a Peking duck spring roll; you could dip it in the drink and things would probably make sense. Interesting stuff.
Bartender Dan
May 17, 2013 (Top of Page)
It's the end of another week of rough and tumble. You find yourself stumbling into the bar looking to set things right, and with the Jockey Club Cocktail in hand, this could be your night. It's tart and bitter, but just right in every way. The juniper of the gin seems to come through too and the cacao does some kind of perfected smoothing. This cocktail works: it delivers a kind of wake-up or a spark that makes you feel like a winner. Interesting. The Whirlaway, now that's a real surprise. It's like a bourbon root beer! How the heck that happens is a mystery. The top-off of club soda sparkles it and after a slight stir with the bar spoon, you're tasting it and quickly wishing you had more in store. This one needs to be added to the repertoire, that's for sure. It's a champ! You'll be tempted to double down, but after two or more you might find yourself down and out on the floor. It has a numbing, powerful core, but sometimes that's just what you need. Bottoms up, pal!
Bartender Dan
May 10, 2013 (Top of Page)
Drinking time is maximum enjoyment. If only you could find employment doing it. What a great job that would be! Fortunately, the time at Ralph's Bar contains enough fellowship to last an entire week. Tonight was typical: the Amaretto Sour started the night off and it was absolutely great! The bartender shook it like a madman to get just the right blend of sweet liqueur and sour juice. The balance was so perfect it should've been bottled and sold at a premium. The opening entertainment was Bobby Darin. While he sang "You're The Reason I'm Living," a sip from the cocktail had it sounding more like "You're The Reason I'm Drinking." It was a cool, smooth smile in a glass. Wow! The Brandied Apricot was another high quality drink. It had a hearty center of dense apricot with a touch of pit-like bitterness. The outside edge had a fine brandy sizzle, but not enough to hinder an enjoyable swallow. Dry white cheese on garlic water crackers was served, making for an excellent offset. One of the boozers knowledgeably noted that it was Fred Astaire's birthday. He was born in 1899, such a long time ago. The rest of the night was spent thankfully marveling at recordings of Fred's singing, acting, and spectacular dancing. What a great Friday night!
Bartender Dan
May 3, 2013 (Top of Page)
Whiskies and juice and dry vermouth ... what's not to like there? You've got to try them to find out, so assume the bar position. Munch a Spanish peanut or two while you wait for the Algonquin. After it's crafted, pick it up and take a whiff. The rye smell and pineapple come through equally and the foam looks enticing. All of the sudden you've got a thirst. Sample it and swirl some over your tongue. The rye and pineapple flavors play off each other as the dry vermouth sits somewhere in the middle looking to mate them together. Nice balance, an interesting drink. Chalk one up in the win column. Making the switch to scotch and orange juice gets you the Skipper. Now how do they play with the dry vermouth? Pretty well, but this is a rougher drink. Four drops of Grenadine disappear and can't be found; they were probably just for show during construction. The scotch gets mellowed by the orange juice, but there's some serious blended beefiness underneath. If the first drink was a friendly handshake, this one's a rollicking hard slap on the back. Drink it with care; it's stout, but that's what this genre is all about.
Bartender Dan
April 26, 2013 (Top of Page)
When it's time to unwind, it's time to booze. Choose the nearest venue, your local bar, because you don't want to drink alone. Glide through the door and slap a few backs on the way to your home stool, because that's how fellowship starts. Pick up the Glasgow when it comes your way; shake the ice around and then put some away. It's a strange tasting drink. The almond extract is way up front filling your nose; it's almost caustic. The amount of extract used is typical for a wonderful cake or pie recipe, but for a small cocktail? The smoky scotch puts in a solid floor, but that almond just keeps grandstanding. Reordering this one some other day doesn't seem likely. You power through it along with your friends to get to the Sweet And Sour Bourbon. Now this one's a beauty and makes up for the opener in every way. The taste is pleasant and the flavors blend seamlessly. The juices play off each other sweet and sour and never fight. The bourbon thickens and smoothes it until it almost passes for a nectar. Besides the cherry, everything went into the shaker, including the salt, and the bartender sprinkled that in just right. Score! All in all,
it turned into a great night with boozers laughing and talking and listening to the music. What a great way to unwind.
Bartender Dan
April 19, 2013 (Top of Page)
When closing out a tumultuous week, it's nice to know the good guys won. Now you can raise a toast to praise the heroes along with the unsung who'll clean up the mess. Chalk one up for the good guys! The Morning Cocktail is suited for a celebration. It's strong and slippery with a fruity depth. The only thing out of step seems to be the splash of Pernod. The anise comes off as a bitter interloper amongst an otherwise harmonious crew. Maybe next time that ingredient should be scratched from the long list. As it is, this drink will open your eyes to some of life's uncomfortable truths. Time to wake up! The Rose Cocktail will come to your rescue on the follow-up. Its sweet rim wraps around some tasty apricot toughness that sports a dry edge. It looks pretty, but has a rough hide. Luckily, there are no thorns; the mix goes well. Power through it and think about life. You rose this morning, now you're drinking the night away. You'll get up tomorrow to fight the good fight every moment, just like every other day.
Bartender Dan
April 12, 2013 (Top of Page)
The paperwork is done; your taxes are in the mail! You're not under the gun anymore with a bit of coin to spare. Cocktails, anyone? Buy a little taste of freedom by ordering the Fifty-Fifty. It smells like a fresh start. When gin is equally matched with dry vermouth, it turns off the heat and flows so smooth you forget about the sturdiness. The taste stays clean until the olive brine leaches out to add a wrinkle. Take a big gulp and hope the IRS never goes to a 50-50 split. You paid your fair share ... now it's time to protect what's yours. There's got to be something left to buy the drinks! A powerful second cocktail would be the Special Rough. It's all about hot brandy. The Pernod roughs it up even more; for such a small amount, it sure makes itself known. This one is no joke: you'll have to be a master to finish it standing up. Hopefully you can drink your way out of it cleanly with no ill effects. Then again, you don't come to the club for an easy ride. Every now and then you've got to drink something taxing. Tonight you proved you've got what it takes to be a champion.
Bartender Dan
April 5, 2013 (Top of Page)
A common greeting was heard upon opening tonight, "Thanks for being open!" It was the sound of deprived boozers who darkly entertained the idea of having no place to drink ... ever again. We were only closed for two weeks! That's what a dearth of fellowship can bring. The remedy was a Fair And Warmer to wet the dry whistles. The first careful swig had an airy martini-like countenance and a nose of misty lemon oil. It was sweet at the same time and conveyed a sense of restrained power. Later on, as the sips moved on, that strength started to show and it got more bitter and bossy. No problems. It planted the seeds for a good night. The follow-on Miami Beach Cocktail was a light cruiser blending scotch and sour grapefruit juice into a pleasing package, nicely iced. It was a real thirst quencher and stealthy on the strength, good for kicking back and checking out the weather. Nothing could be better.
Yes, we're back and open for business. Belly up!
Bartender Dan
March 22, 2013 (Top of Page)
The drinks sat just right on the coasters tonight. No barflies were buzzing around to pester the scene either. The lights were down low and the stirred Melbourne poured clearly, showcasing a twisty garnish. Everybody was raring to go after the first sip cleared the throat. It was a strong orange brandy and slippery, like a homemade Mandarine Napoléon. The biggest surprise came when the boozers remembered the cocktail's name. How did that happen? They never remember anything! The Brandy Fix kept the liquor flowing. The sugar and water were added first to an empty mixing glass and dissolved. Then the liquid ingredients were poured in and stirred, no ice was added. The potent mixture was then poured into tumblers filled with crushed ice. The garnish was a stir-straw and a nestled lemon slice. Everybody loved it! The cherry popped and the lemon was lively with everything sweetened to perfection. It was light and refreshing and frosty-cold, an instant favorite. Man, the fix was in tonight: great cocktails and easygoing fellowship. That is what it's all about at Ralph's Bar.
Bartender Dan
P.S. We're closed for Easter break. See you in two weeks!
March 15, 2013 (Top of Page)
At the bar there's always something to say; the drinking makes it that way. A good cocktail generates good talk and that's why the customers stop here every Friday night. Sometimes the patrons have to fight for their seats, especially when Bobby Darin is due onstage, just like tonight. The Allen Cocktail tops the drink list and brings glowing talk of excellence. It blends beautifully and flows like light oil, somehow warm and cold at the same time. Top-notch! The tasty maraschino shines like Bobby D. in the spotlight, dapper and smooth. The Continental Cocktail is next, ushering in a bit of green celebration for the upcoming holiday. The discussion turns to its minty dominance and sturdy strength. The roughness of the rum brings it close to cough syrup territory, but if the plan involves downing two, it won't matter, you'll be rolling in clover. Then when the music's over and the lights flicker and dim down low, you'll find yourselves out on the street, talking about another great night, just before going home.
Bartender Dan
March 8, 2013 (Top of Page)
If you're searching for ideas and all you see is a barren landscape, odds are none of your efforts will be turning out that great. It's probably high time to just go out and take a break to find some inspiration. How about a couple of cocktails to possibly adjust your fate? Belly up to the bar! If a Cossack comes your way, enjoy its tartly sweetened cognac taste. Vodka is the major ingredient, but it can only add texture and fill up space, so the cognac is the show. There's nothing to really rave about to spark the imagination; the drink is okay. Maybe the Russian Cocktail is where it's at. How about trying that? It's clear as a bell, if stirred, and sports a light cocoa taste. The gin sizzles and everything blends into a smooth and pleasing experience. You could drink it like water, it goes down that easy. It would go good with sweets; Russian teacakes would be apropos. Still though, not much inspiration around here. At least you got a good belt! Don't worry about finding the spark tonight, sometimes things just don't pan out. Tomorrow's another day. You'll give it a goodly go then. For now, good night.
Bartender Dan
March 1, 2013 (Top of Page)
It's a crispy, cool Friday night and you're sauntering in like you own the place. Your friends notice the visage and shout, "You're late!" You check your atomic watch ... right on time, give or take a billionth of a second. No matter, the drinks are hitting the rail. Dang, you are late! After patting some backs, you hop on your stool: a Fancy Brandy waits for you. Everybody grabs their stem, raising the toast, followed by the sample sip. Excellent! The cocktail is a brandy feature, so the bartender went extra old and plenty smooth. Good choice. Anything less could produce a pretty raw drink. The subtle flavor enhancements are spot-on. The sweetness balances the bitters and the twist while the Cointreau melts into the brandy's fineness. Great drinking and lively conversation result. The Fallen Angel caps your night with a little bite, an awakener to keep you out of a potential brandy coma. The grapefruit rind kind of taste is really fresh and bitter. It's an eye opener. The cherry soaks up a whole lot of fun by the time you're done, too. As you drop the stem in your empty glass, you wonder how it all drained so quickly. Soon you're thinking about some fallen angels, even ones you've never met. That's life. You celebrate yours while you can; you're coming back next week to do it again. You'll try to be on time.
Bartender Dan
February 22, 2013 (Top of Page)
Numb-faced. That's how you can come out of this place after enjoying a few potent pure-liquor cocktails. In that case, it's best to just play it safe and stop at two. After you start with the Smoky Martini, the logic becomes apparent. The recipe advertises power and doesn't disappoint. Experienced boozers will find it quite enjoyable. The taste is smooth, there's nothing harsh, and the lemon scent acts like a spark to greater fellowship. Just a hint of smoke comes through from the scotch, if you can find it. No matter, drink away and listen to the piano play. It's singer Anthony Benedetto and that genius of the ivory, Bill Evans. Man, this scene is cool. After your slow burn with the first drink, you might think it's time to go sweet. The Barbarella fits that bill, shaking into a syrupy all-liqueur cloud. Orange goodness plays first, then the licorice finishes with a flourish that's not too pushy; the whole experience is quite a surprise. An appropriate offset of dry white Irish Dubliner cheese on cracked pepper water crackers handles the compounding sweetness. Don't be fooled by the easy drinking. This one packs potency just like the first cocktail, so be aware and drink with care. You might be getting numb, but you're not dumb.
Bartender Dan
February 8, 2013 (Top of Page)
It's amazing how an empty bar can quickly fill with laughter just after the boozin' regulars arrive and sit down. At Ralph's Bar, they start piling in about a minute after the doors open. This week they climbed into cushioned chairs and tuned into the Marconi Wireless: all apple brandy, all the time, with minimal flavor enhancements. A straight-up hammering to warm the soul and get you on your roll ... there's nothing wrong with that. Woo-hoo! The second station was the Loudspeaker. Talk about appropriate, the din of the bar was certain to go till closing. It was amazingly light-hearted for the heavy-hitting ingredients it brought to bear. The cocktail was almost airy and seemed to float. The lemon came to the fore at the end, while up front the taste was interestingly hard to define. The brandy buttered up the hot gin, but somehow everything got thin. Miniature air bubbles were suspended within the flavor and maybe that's where the lift came from. Somebody knew how to shake the tin, that's for sure. Good drink means good times!
Bartender Dan
P.S. Next week we're closed. It's no fun being dry. See you in two weeks.
February 1, 2013 (Top of Page)
Do what you know so you know what you're doing. Never fake it, that's how you turn the key to success. Watch the accolades pile up: you'll be recognized as the best. Once you make the honor roll, hit your favorite watering hole for a little celebration. Order the Hoffman House Cocktail. Its 4-to-1 gin to dry vermouth ratio is a stone cold winner. With the high-end gin, it has a regal, refined heat. The orange bitters sharpen the taste with rind, but the stuffed olive is the prize. Culled from its jar and vermouth-soaked, it sits in the salty leftovers of the well, crisp and firm. Stupendous! You can't go wrong following up with the Saratoga Cocktail. The feature is brandy and it helps to be extra smooth; the rest modifies and mostly mellows. This one goes down fresh and easy, but it's got plenty of delayed-reaction kick. Drink it down, then put your elbows back and have a look around ... you bet that's a smile on your face. That's right, who's the boss?
Bartender Dan
January 25, 2013 (Top of Page)
You've been hearing about a classy saloon, a real hoppin' spot. They've even got a brass spittoon to match the foot rail, so you stop on by. The place is packed, but the service is fast. Before you can settle in, you've got an ice cold Casablanca firmly in hand. You're a boozer and that makes you a citizen of the world, so you sip it like a pro. It's a cherry rum bubble popper with happy depth. You hold it up to admire: oh boy, you've got a new friend! The piano player rolls up in swingin' style, "Play it, Sam." Your glass is dry a few tunes later, but you don't have to search or signal. The bartender has already caught your eye. He's mixing the French Connection in the glass over ice. It's ready in no time. You caress it, then take the introductory sip: it's almond sweet over heat, smooth and easy. This could be the beginning of a beautiful friendship. You toast with new friends to the sound of jingling ice; that's the sound of the good life. And as the night draws down, you're convinced this is the best bar in town. Now that's a wow finish.
Bartender Dan
January 18, 2013 (Top of Page)
A mirthful night started off with giant belly laughs as the boozers were doing spot-on impersonations of one other. That's the sign of true friends: they can tease and be teased, all the while laughing it up with good-natured, knee-slapping gusto. It also doesn't hurt to have a delicious drink in hand, so they started off with the easygoing Applejack Daisy. It had a light touch of apple and lime, balanced just fine and perfectly sweetened to remove any chance of harsh tartness. Very tasty! The garnish was pleasing too, though uncovered only after some steady relishing; no problems there. The Canadian Blackberry Cocktail got the boozers extra-primed. Its sturdy whisky core backed up the prominent blackberry brandy with oomph. The orange juice gave it some needed softness plus more flavor depth; the lemon and sugar gave it just a little zest. It was a pounder and the boozers were enthusiastically tipping it back and not looking back. The jokes were flying with toasts and guffaws all around. Just another great night out on the town!
Bartender Dan
January 11, 2013 (Top of Page)
The boozers hit the bar from all directions after their grueling days. If it wasn't running around town dropping off and picking up, it was stocking up or filing paperwork due and long-delayed. And to top it off, it was frigid outside. Thank goodness the night arrived, because good drinking and warm fellowship always chase the irritants away. The Spiced Sidecar was revving inside the shaker soon after everyone sat down. After the pour, the thirsty patrons waited as the double twists were expressed, oiling the drink surfaces with tingly citrus. The first taste was interesting. The rum smelled sweet and buttery and tasted like cake, while the Cointreau and warm brandy were super-smooth. The spice was subtle under the initial snappy citrus, but that faded as the glass drained. The drink was a great starter and deceptively light despite its solid ingredients. Bottoms up! The next cocktail served was an Inspiration. It was a real beauty, stirred for crystal clarity. The taste was sublime with a slippery texture. The old liqueur's sweetness was deftly curbed by the dry vermouth, creating a complexity that defined purpose. The vodka finished with a fine heat and the lime spiral wafted like a long fuse, lasting to the end. The cocktail had the boozers brimming with bright ideas and suddenly the world was full of possibilities.
What a way to end the day!
Bartender Dan
January 4, 2013 (Top of Page)
The time for lazing is over, so you got back to the world. That's when the clock slowed down; that's when the grinding occurred. Though meant to wear you down, you had your metaphorical overalls on, and hard work is good work. Luckily, Friday always comes around. Now you're back in the swing! You're sitting down with friends, ordering drinks ... at Ralph's Bar. The Habitant Cocktail christens the first drink night of the new year. It's a whisky sour with a comforting maple wholesomeness. The texture is superfine. Let the drink sit and watch the clouds lift: the sight lines are beautiful when it showcases its cherry heart. The orange slice is plenty nice too, it's a clementine. Good stuff. The Woodward comes in later and it's all business. Its smokiness reports with a slightly sour clarity, but that just reflects reality. This one's a gut check to end your first week running after the holiday lights. Ralph's serves hard salami slapped on crispy water crackers as an accompaniment. Appropriate. There's plenty of work to be done out on the horizon, so buck up. That means drinkin' too. We'll see you next week.
Bartender Dan