_Cocktail_0.jpg "Barnum (Was Right) Cocktail")
December 30, 2016 (Top of Page)
The eve of New Year's Eve is a good time to have a round. It's nice and quiet.
The party barflies won't hit the town for another 24 hours. When they commence their midnight revelries, you'll be long gone. The calendar change celebration is for the younger crowd; you like to drink in style when it's not so loud. An Irish Canadian Sangaree suits the season. It's lively and fresh and its nutmeg sprinkle and honey liqueur convey a joyful holiday feel. The juices are bright and lift the Canadian whisky to friendly heights. The cocktail is built in the glass over ice and then stirred to enjoyment level. There's nothing wrong with that. Your Cigar Lover's Martini is a splendid way to close out your per annum drinking. It has clout, but it's not overly stout. The extra special cognac is hefty, but oh-so-smooth while the tawny port curls in, constructing a richness underneath that keeps you pining to savor it some more. The flamed orange peel lights it up from the get-go with a spicy burn. The cocktail is excellent and, all things considered, so was your almost-past year. Nice going. Have a cigar, pal.
Bartender Dan
December 16, 2016 (Top of Page)
It's the end of a week that had many things to do. You accomplished most, but there's more to see through. It's no surprise that you've found yourself here looking to bolster the season's good cheer. The Jacana you ordered straight from the belly-up heightens your spirits. When they put equal doses of the two highest quality orange liqueurs into excellent tequila and shoot it with fresh citrus juices, you can't help but have a smile on your face. It has a natural depth, but little heft, making it so easy to drink. What a beauty. It would make for a great present, maybe to one of your boozer friends. Before your jolly night ends, the Bacardi Cocktail makes its case for best tipple. The mix transcends its dry rum and flows like a sweet juice freshly squeezed from some magical fruit. The taste is reminiscent of pineapple, but a little more special. It's a beautiful balance of spirit and sharp lemon tamed by an extra-sweetened pomegranate syrup. This is wonderful stuff, so you have the bartender wrap both of your drinks up for doling out all along the bar. Merry Christmas!
Bartender Dan
P.S. We're closed next week for the holiday celebration. Season's Greetings!
December 9, 2016 (Top of Page)
Winter is descending all around. There's a load of white stuff on the ground, but warm temperatures turned it all to slush. What a sloppy mess. You've just about had enough, so you seek a place that's nice and dry. It's Friday night, so that's a no-brainer: you head to the bar. You ask the bartender to conjure up something to take you far away. The Aruba comes your way, a vacation drink if there ever was one. It's like an airy cloud of friendly fruitiness, lemony orange floating in eggy almond foam. You can hardly tell it's a gin cocktail; it's pure pleasure with a gentle kick. Now, this is it: thoughts of paradise, taking it easy, a sunny beach, no slush. Your second drink brings you back to a little more of the current seasonality. The Blue Lady is a dessert cocktail that delivers a creamy and sweet orange smoothness with a deft chocolate side effect. With a hue as cold as it serves, it'll please even the shyest boozer. When you're drinking something this easy and wonderful, you can't help but be in a celebratory mood. The weather's fine in the bar, even for December. This is the spot!
Bartender Dan
December 2, 2016 (Top of Page)
Crisp, clear, cold, fresh: words that probably describe the weather best, but they're even more accurate when applied to your tasty drinks. Here you are in your favorite bar, comfortably sitting. The tiny Christmas lights blink while you accept your first drink, the Colony Club. Wherever this club is, you'd be glad to be a member. The cocktail is hot, but then again not. It's high-proof London dry gin enhanced with airy orange bitters and anise. The matched guest flavorings battle it out, but work things out nicely, serving up ice-cold gin par excellence. Clear and crispy! The Genoa Vodka takes up the second spot on your cocktail menu. Fine vodka inside freshly squeezed orange juice is always good, but a well-planned dose of Campari takes things up a notch. The bitters turns it into a great drinker; it's ready to coast, ready to toast, and ready to go with just about anything snacked on the side. When there's clinking ice you've got something very nice. Cold and fresh!
Wow, this bar serves the best.
Bartender Dan
November 18, 2016 (Top of Page)
The cold wind swirls and the leaves, they blow, flitting out front by the bar door. The boozers shuttle in, wearing coats, but no gloves yet, though winter feels close. Drinks are in order to warm these folks, so the bartender shakes up a tasty aperitif: the Sherry Twist. It's a happy hit with a sweet, layered delivery. The first tranche is thin and fruity, then a creamy caramel density takes hold, followed by a wash of heavy raisin flavor. Its orange twist is a kicker, adding an oily sharpness on the drink's surface and brightness in the air. Everyone approves. The drinking couldn't start off much better tonight. The Rum Fix comes next, built in a highball glass loaded with crushed ice scooped old-style from a soundly beaten Lewis bag. The lemon juice, water, and bar sugar are mixed with ice, then strained into the glass. Gold rum is added neat to complete the recipe, keeping its undiluted power. A short stir seals the deal along with some garnish. What culminates is a sharp and tart rum hitter that barely mellows, so you could be in a fix in no time. That's good fall drinking, pal!
Bartender Dan
P.S. We're closed for the Thanksgiving holiday next week. Have a great meal!
November 11, 2016 (Top of Page)
The boozers came in with gusto, looking for a swig. The bar was fully stocked, so nothing to worry about at this drinking spot. Appetizers galore and bottles of fresh hooch, chilled glassware and a talented bartender to boot, along with more fellowship than you could ever shake a stick at. The Cuban Manhattan made the docket, its ingredients stirred briskly, then poured into a hollow-stemmed coupe. It was a great rum take of the classic Manhattan, smooth and rich with a quiet kick due to the larger matching vermouth portions. The rouge with help from the bitters provided a beautiful color and the boozers drank it down with relish. It numbed their senses, but that's what they came here for, so no problems there. The Malcolm Lowry came in next and assumed a position of honor immediately. It was soft and sure tequila lushness with a dry rum burnish. The orange liqueur and lemon juice heightened the taste with citrus. The salty rim shocked, but then the comfortable flavors flowed in. It's a cold cocktail that feels warm as it goes down. The satisfied boozers drifted away and didn't even have a say; that's the mark of really good drinks. Thank you for your service!
Bartender Dan
November 4, 2016 (Top of Page)
Hectic and uncertain, life can be full of all kinds of burdens, but they don't have to last. All you've got to do is act and you'll get back on track, unless you're just plain oblivious. Then nothing is serious, making you a fool that's ripe for any old trap. Shudder to think! Now you're going to need something in a glass. Some small batch bourbon shaken into a fine Ritz Old-Fashioned should do the trick. The cocktail is as crisp as a cloudless fall night's air. Orange liqueur seamlessly blends with the whiskey and with a dash here and there, the tart and spice of life is incorporated too. A sweet rim brings it all together and with top-notch garnish, you're drinking in high style. Try the Aperol Sour if you're looking to close with an opener. It's an absolute beauty. The herbal orange bitterness of the liqueur is tamed with the perfect amount of sweetness until there's only a hint of sharpness. A good dose of fresh lemon juice gives it a fruity component to lighten the texture. An orange peel echo follows each swallow and it's pleasantly subtle. This cocktail is a total winner that could start all kinds of good things. When it's time to make your move, here's to it all working out for the best.
Bartender Dan
October 28, 2016 (Top of Page) 
They'll be coming soon enough, those little devils, chanting "Trick or Treat!" to summon stocks of candy into their bottomless, sturdy sacks and bags. With a new moon, it will be a deep, dark night. You won't be able to see the witch on her broomstick or any bats flying against the gloomy sky. You shudder to think as you drink your Rock And Rye Cooler. It tastes fresh and lemony-limed, sweet but slightly bitter with sharp and lively tiny bubbles. This one is built with friendship in mind, shaken and strained over ice, topped up, then stirred just a bit to fix it right. The candied orange peel from the rock and rye imparts a nice fall vibe and you're thinking maybe you should dress up as Mr. Boston for the dread Halloween night. Your Knickerbocker Cocktail follows, cutting like a knife with perfect balance. It's seriously potent dry gin doubled over parched French vermouth with a smooch of rouge for color. After a brisk stir and pour, a fine lemon peel hangs the cool. It tastes like justice, the thing that makes everything right in this world. Though the darkness is coming Monday night, it will lift into the next day's light and you'll start thinking about turkey and good times. Oh yes, all right!
Bartender Dan
October 21, 2016 (Top of Page)
There's a boozer over there with both elbows on the bar, philosophizing like a big shot. Like it or not, you have to listen due to your seat's position. It's enough to make you take your booze straight from the bottle, but the bartender offers you something a little more novel. The Loch Lomond comes your way, pure and absolutely wonderful. It's almost all scotch, so they broke out the really good smooth flowing stuff. The shake produced a mighty tasty foamy top and the sugar syrup converted the mix into whisky candy. Bitters lithely spiced things up, making the overall delivery nothing short of beautiful. When paired with a roasted garlic and red pepper summer sausage, things really shine. That boozer continues to squawk, so you talk to your bartender and get another solid drink with little adornment. Your Brandy Sangaree starts in the bottom of the glass: bar sugar and a splash of water to dilute, then reserve VSOP and ice, followed by a nice stir. After a sprinkle of nutmeg on the top, it has a seasonal nose. The very special brandy keeps grooving non-stop, all the way to the last drop. If somebody is talking big just a few seats down, you can't hear them anymore; things are going great from where you sit.
Bartender Dan
October 14, 2016 (Top of Page)
It was another week of slogging through a world being run like a circus. Only a fool could think there was some lofty purpose to it all. Then again, we all somehow more than richly deserve it. The thought's enough to make any citizen seek the refuge of hard liquor. Tonight started out with a Barnum (Was Right) Cocktail. It was actually quite a nice spirit-lifter, being a slim and bright lemony apricot easy-drinker. The lemon twist mist on the top was a refreshing bracer to the sweet taste. The mix could have gone syrupy, but the gin stayed cool and dry, keeping it thin without being an overt hitter. The bitters were subtle too and everything stayed fruitfully smooth. Maybe happy days are here again! The Chatham Hotel Special followed to start the night's end. Ruby port complexity drove through a creamy delivery, putting intense fruit and herbals into the majority rich caramel brandy. A slight cocoa accent gave it an added dessert feel. You can almost imagine you're finishing off a grand meal in the old hotel, long since gone. The cocktail was part of the high life back then, but now it doesn't seem to fit, but from where you sit, it's better than that stick in the eye you got all week. Here's to better times!
Bartender Dan
October 7, 2016 (Top of Page)
There hasn't been any frost on the pumpkin just yet. The mornings are cool and the clime warms by sunset; that's when the Friday regulars come in looking for something wet. The barkeep had to listen to them complain: some thought it was cold outside, another said it was too hot. Short on blabber they were not, but when the Last Word was served, the vocalization stopped. Once sipped, they had to contemplate for a bit. It was exceptionally tasty with complex flavors, but no heaviness, airy and limey with a piney scent. It made them feel like a free spirit strolling along the edge of a forest that borders a breezy northwestern coastal beach. The splendid British Columbian craft gin probably had something to do with it. Excellent! After your last word for the day, a Russian Quaalude can help put you to sleep. It hit everyone hard without malice. Hazelnuts came to the fore, cracking through the soft vodka and creamy Irish whiskey liqueur. It was shaken just right with ice so as not to pour too thick or overly sweet. Its milky comfort could make anyone drift away. What? What did you say? That's right ... good night.
Bartender Dan
September 30, 2016 (Top of Page)
Storytelling without yelling, that's the hallmark of a civilized bar. You can sit down and converse while listening to a Sinatra verse and nothing gets too loud. You can order a Chatham Cocktail and settle in, then tell some vacation stories to the rapt crowd gathered 'round. That's good fellowship. Your drink features dancing gin and ginger that swings and levitates with a sweet lemony flair. All the fine flavors find a place and everything plays fair, making it a wonderful opener with a candied ginger closer. Beautiful. You'll definitely have to order another cocktail, as your stories tend to be long, and the Sour Apple is an excellent choice. It's smooth with a groove using a splendid 100% agave aged tequila that moves like silk through the mix. With the apple juice matching the lime, nothing gets out of line. There's no tart that's too sharp and even the sour schnapps plays along. The orange liqueur polishes the fruit
component and enhances the agave flow. The drink is so good you might have to start telling stories about it too. It doesn't get much better than this when you're looking for a hit. If the drinks are great, it's worth staying up late telling stories in a classy bar.
Bartender Dan
September 23, 2016 (Top of Page)
On to the fall. It's almost dusk as the customers arrive at the drinking hall. The breeze is chilly; they're wearing light coats. Some leaves are turning; it won't be long until they're all on the ground. Summer is lost. As they shuffle
inside, the bartender preps the Whispers Of The Frost. There's bourbon, sherry and port wine, equalized and lightly sweetened. It pours cool and bubbly off a vigorous shake. The taste is light and lively, especially for something with a slug of whiskey inside. The fruitiness from the wines is accompanied by a nice bourbon taste and the delivery is dry with no heaviness. This cocktail imparts a light beer feel, but it's more than real in the proof department. A few sips in and everyone starts thinking Indian summer could be just around the corner. When their Harvard Cocktail is served, any thoughts of warm weather go out the door. This one feels like it should be partaken indoors in an old library full of musty books filed on rich cherry shelves. The caramel brandy is accompanied by deep red bittersweet winey roots. Bright lemon launches through each sip on a delay, making the dense flavors float on air. The customers drink away, warm in the cozy bar, but they know it's chilly out there. Fall is here.
Bartender Dan
September 16, 2016 (Top of Page)
It was a quiet night with Dave Brubeck's quartet keeping the atmosphere spryly light. The joint was cool, as usual, but falling short a couple of the regular big-time boozers. The first cocktail was about to be prepared when in barges a belligerent boozer from the past. It was Suzon from way across town, known for being a sore winner and a sore loser. The Jasmine was shaken and the clientele worried as she took possession. The drink was built more than right and very tight flavor-wise. The citrus oil on top combined with freshly opened Campari to give a grapefruit vibe. The gin and smooth orange liqueur combined into a flavorful light spirit and the minor lemon juice shone bright. The drink had an inner glow advertising its beauty. Suzon agreed it was a total winner. Whew! The Panda came next and it was a gamble, sporting three base spirits hitting hard. It was rough around the edges with fruitiness coming through, mostly apple followed by plum. The orange juice tried to round off any sharpness and the gin just seemed to be there to cause trouble. It was a second drink made to make you sink into your bar stool. Suzon quickly became the quipper and good fellowship was had by all. Play on, Brubeck, play on.
Bartender Dan
September 9, 2016 (Top of Page)
After a tough day, it feels like it's time to turn in, but the turn isn't to a comfy bed, but your favorite cocktail inn. It's better to have good spirits to send you to slumber instead of fatigue, so you order your first number. It's a Black Magic. It was bartender's choice to astutely incorporate citron vodka to enhance the lemon juice in the recipe. The drink elements are stirred together in a mixing tin sans ice, then poured into an ice-filled tumbler for a cooling that accomplishes slow, tasty dilution. It's rich coffee liqueur vodka-thinned and polished, but sharpened with a happy citrus lift. It's a coffee marvel for brightening the mood. Your second pick is also a hit, the Charles Cocktail. It gets a brisk stir with ice to mix, yielding a full-bodied brandy enhanced with earthy sweet vermouth. Bitters combine with the minor roots, grapes, and herbs to deliver a bit of bristling spice to the mix, but everything still goes down smooth. It's a bold, beautiful brown brandy cocktail that tastes great. Nobody can possibly lose. After two fine cocktails, there's just one more turn to go: out the bar door, happily on your way home.
Bartender Dan
September 2, 2016 (Top of Page)
There were no seats left empty at the bar tonight. The crowd came from far and wide, looking for high class drinks in the glass. No bottles, no cans; Ralph's Bar doesn't particularly cater to sports fans. Arsenic And Old Lace topped the bill. Its serving glass was prepared with an absinthe rinse, the excess poured out. The main ingredients were expertly stirred to mix, then poured violet and clear, topped by an airy spritz from a zesty orange twist. Wow! Its flavor was beautifully refined. Lots of subtle stuff was balancing: a mean green absinthe ghost told the high-proof gin to burn, but the dry vermouth tamed it while the violet liqueur turned everything into a gift. The whole experience was wrapped with an orange whiff. A few sips will take you back in the past when cocktails were strong and that was that. Excellent. The A.J. followed and it wasn't that highfalutin. It was pretty simple: applejack and fresh grapefruit juice shaken into a frenzy. Being easy drink, it doesn't make you think too much and that's good for greasing the wheels. The fellowship flows and everyone knows the good times can't help but roll. As usual, it was another great night at the bar.
Bartender Dan
August 26, 2016 (Top of Page)
The bar filled up with the usual bunch of seasoned big boozers. They were out looking for good times and things couldn't start fast enough. The Tequila Old Fashioned matched the seriousness of their mission. Bar sugar, bitters, and a small dose of sparkling water was washed together in the bottom of each rocks glass, forming bubbling flavor accents. Cracked ice was added up and down the line, then the gold tequila was poured, slipping through the frozen shards as it sought the flavor core. After a swift, solid stir, it was cherry-garnished and served to more than eager hands. The drink was a sweet and bitter tequila hitter with a smooth agave flow. It was cold and simple with no complications at all and that means good times. The conversation shifted after the Rum Sour was lifted high for the follow-up. It was lemon sour and rum power. The sugar tied everything together, taming the tartness, and a very hard shake made the top foam and the insides bubble. It was fun to drink and the boozers couldn't stop sampling. The super-tasty cherry and lemon slice garnish had them living the fancy bar life. We sated the boozing bunch tonight, no problems.
Bartender Dan
August 19, 2016 (Top of Page)
The boozers dropped into the bar tonight looking for a sure thing. They opened with the Poker Cocktail. One look at the recipe might have you thinking you're going to take a bad beat, but instead it's fresh and very tasty. The light rum is the canvas and the sweet vermouth is the enhancement, dabbing subtle herbal fruity flavors like colors. It was stirred up smooth and cold and a little bit bold, but still easygoing and refined; they sure know how to mix a cocktail in this bar. The boozers were dealt a winning hand, so they went all-in and drank it down with glee. The Roman Cooler came next, a tall sleeper whose dour color belies its pleasant taste. The orange peel is the scent controller; the gin is hidden in the back while the fortified wines flavor the front; the lemon juice and syrup sweetener friend things up, but there's a latent power that can't be tamed. It's cool and it's refreshing, but it'll hit the back of your legs with a plank. You'll be rubber-walking just halfway down the glass. One experienced boozer started to hiccup, another kept wiping her chin with a cocktail napkin; it was a drink that brought them to the brink. The first cocktail probably had something to do with it too. Oh wow, what a night!
Bartender Dan
August 12, 2016 (Top of Page)
Bar stools that are empty wait to be filled. If passersby don't stop in, then regulars will. Everybody is welcome and there's always a smile. Why don't you stop in and stay for a while? We've got the Crimson on the menu. It's a light dry gin cocktail that cuts clean with sharp lime juice lightly sweetened with grenadine. Ruby port tries floating on top after the pour, but filters to the bottom leaving traces while setting the goal. The mix is bright and the gin's juniper is jumping. It's a great eye-opener with a lush finish. If you decide to stick around a while longer, have a Brandied Port, because it's absolutely delicious. When you pair good brandy with fine tawny port and cherry liqueur, you've got magic. The lemon juice kicks it even more until all the fruitiness just explodes. Maraschino defines a fresh, airy start and also caps the tasty finish with unexpected chocolate notes. A clementine slice is more than right for steeping in the mix for that finishing hit. This cocktail is very special and one you won't soon forget. It almost seems a safe bet you'll be back next week. We'll keep a bar stool open for you.
Bartender Dan
July 29, 2016 (Top of Page)
They call it toil and trouble: that's when you work too much for little reward and then get punished to boot. When it rains, it pours. If bad luck is at your door, you've got to get out of the storm. That means it's high time to hit the booze. At least in your local friendly bar you can't lose. Sipping a Salty Dog will make you forget any troubles. Its sugar-and-salt rimmed glass gets filled with ice and fine vodka, then it's topped up with fresh grapefruit juice and a lime wedge for garnish. It's a simple pleasure and sure is a nice way to start the evening. The salt and sugar bounces your affiliations, making it feel like two drinks in one. That's a good deal. If you finish up with the Sidecar, then your troubles will definitely go away. This cocktail is nothing short of great with a deep and fruity, intense flavor. Very special brandy meeting orange and lemon produces an excellent elixir. There are many Sidecar variants out there, but this one is the original. It's a wonderful cocktail that will bring joy to even the gloomiest of patrons. No troubles here, not anymore.
Bartender Dan
P.S. We'll be closed next week for maintenance. See you in two weeks!
July 22, 2016 (Top of Page)
Why not duck in and at least get a win? It's not like you haven't spent enough time in the rat race this week beating your head against a wall. Swing the bar doors open and head in for a satisfying belly-up. The Cooper Cooler should get you started. It's a refreshing summer drink that's built in the highball glass over ice. The ingredients are poured in, then stirred just enough so as to mix the stuff without breaking too many tiny bubbles. Its golden rum solidly backs up the lime-splashed dry ginger ale and when there's plenty of ice, everything is all right. Stay cool and collected and drink up until there's nothing left, coasting all the way. Order up a Park Lane Special for another kick. The first hit off the frothy egg top tastes like coconut, but then morphs into an orange ease. The gin and apricot brandy swim as a synchronized team, forming tropical flavors too. The cocktail delivers a comforting and unique flavor; it's a fine concoction. Enjoy the night and drink and be cool. You're not just any fool on a stool, you're a winner.
Bartender Dan
July 15, 2016 (Top of Page)
The drinkers gladly retired to the cool refuge of the darkened bar, escaping life's mundane chores and the events of a wicked world, at least for a while. Stan Getz was playing Jobim: The Girl From Ipanema. It was a soothing groove from the past, bossa nova, the new trend, cool jazz. Their bartender stirred the Brooklyn Cocktail and it didn't take long. It was crisp rye clarity with intelligent embellishment: a little bitterness hiding in sweet smooth cherry shadows edged with dry highlights. The drink was a sipping sensation for the sage boozers. The excellent double garnish was appropriate; the cocktail was high-class all the way. A trio of deftly matched components was all that was needed to produce another great drink. The Three To One Cocktail poured cold and splendidly balanced after the shake. Its hot gin countered the sweetness of the liqueur left over from taming the tart citrus. It was a beautiful and playful pleaser dancing apricot accents on top of herbal gin antics, and the lime bridged the two to perfection. The cocktails were fantastic tonight and so was the cool Brazilian jazz. The troubles of the outside world faded away in the sophisticated, dimly lit bar. The plan worked.
Bartender Dan
July 8, 2016 (Top of Page)
It would be grand if every day of the work week picked up a little more speed, then you could bound into your weekend on a high note. Instead, things usually just grind to a halt. Where's the high note? At least they can manufacture one
at your favorite bar. It's Friday night and that's where you are, enjoying the Danish Gin Fizz for starters. The flavor ingredients are shaken with ice, then strained into a highball glass filled with rocks. After a sparkling water top-up and a light stir and garnish, you've got a subdued refresher. Cherry flavor bounces with a stealthy gin hidden by bubbly water. There's a hint of lime and the kick arrives late, so it's a dangerous highball. A stemless Luxardo cherry is the prize, bursting with intense, firm flavor. There's your high note! It's no wonder this is your favorite bar. You stamp out the night with a Journalist and it goes to work on your head immediately. The bartender makes the call and brings Old Tom gin to the mix, making things milder with more grain. The drink still starts out like a punch to the face, but quickly morphs into a sweet and fruity finish that makes you like it. You beat your deadline on week's end and now it's time to forget. On Monday you'll start all over again.
Bartender Dan
July 1, 2016 (Top of Page)
Boozers cherish their freedom to booze. They'll bust down the doors of the bar they choose and belly up in raucous style. There's nothing to lose when you've got a patriotic bartender who values your drinking rights too. You'll probably find an Independence Swizzle coming your way, but you'll have to suffer during the hardship of its preparation. An empty mixing tin is used to dissolve honey into dark rum and that takes a lot of bar spoon time. When complete, the other ingredients are added without ice and stirred thoroughly. The liquid is poured into an old fashioned glass filled with cracked ice and garnished with a slice of lime, including a handy swizzle stick. The equal parts of honey and bitters
is a great combo. The dark rum is fragrant and rich and the lime juice sits in the background in harmony with the sweetly spiced rum. It's worth the wait and you might even consider it great. Yum! When the Saxon Cocktail comes your way, you'll find it a little rough around the edges. Its rum and snappy citrus take turns in the limelight, but it goes down well. More sweetness in the mix might have settled things out, but it's a solid rum cocktail that won't cause anyone much grief. Here's to your unalienable drinking rights!
Bartender Dan
June 24, 2016 (Top of Page)
When hot weather arrives, the call for cool cocktails isn't far behind. An icy highball never fails and can put plenty of wind in your sails, helping you get through even the hottest of summer days. Bring on those heat waves! The Scotch Orange Fix will do the cooling trick. It's easy enough to make; you just shake the whisky and juice with bar sugar, then pour it into a highball glass filled with plenty of cracked ice. Float the triple sec on top and garnish with a big orange twist. The citrus scent is enlightening and the blend of lemon and peat whisky is wonderfully refreshing; the sweetness is just right too. If this mix doesn't fix your heat problems, ask for your money back. It's a fine tall one, that's for sure. When the sun goes down, you can settle in with a more weighty mixed drink like the Apple Brandy Cocktail. It's a welcome study of distilling excellence when using the best straight apple brandy. It's a simple, powerful,
and very impressive drink, spiked with lemon and sweetened just enough to gild the lily. You can celebrate that you made it through another hot day while the cocktail warms your heart. You'll need a little heat for your venture out into the cool night. There's always something you've got to fight.
Bartender Dan
June 17, 2016 (Top of Page)
When it's time to kick back, a friendly bar stool is about the finest place to relax. What makes a bar stool friendly? A bartender who knows how to make your cocktail dreams come true, natch. Something fantastically smooth came to light tonight in the form of the El Floridita No. 1. It was pleasing lime and cherry liqueur that floated softly within dry white rum like a dream. The cocktail is known as the original Daiquiri and it's a bona fide winner. The freshly picked Bearss lime, known as the bartender's friend, cut a beautifully fragrant wheel for the rim. Fine ingredients make for great drinks and it doesn't hurt having good buddies on each elbow either. When the Biggest Boozer took her final sip, she was teasingly asked where she was, in the location sense, as a critique of her mental faculties. She answered, "I'm just between drinks." Now that's good fellowship! The next cocktail served was the Bourbon Sour and it was all about the whiskey. The bar used cowboy bourbon, full flavored and deep like polished saddle leather. Freshly squeezed lemon juice sank rejuvenating citrus oil into the whiskey, burnishing the flavor with a dose of big sky sunshine. Ah, simple pleasures ... kick back and relax.
Bartender Dan
June 10, 2016 (Top of Page)
When the wind is blowing the direction you're going, you can't help but feel all right. Things are easy. But if you turn into a headwind, now that's when you're in for a fight. The tough get going in either case; they'll never shy away from what might get in the way. The same holds true for the experienced boozers who belly up here each Friday night. They don't stop by in the hopes of only drinking something easy, they're in it for the adventure too. Things started smoothly with the Opal Cocktail tonight. It was pillow soft. Any gin edginess disappeared into an orange cloud. There was nothing loud, just easy flavor. You can coast and toast and laugh out loud drinking this one ... talk about a tailwind. The opposite came to the fore with the Beadlestone. It was stirred to mix and smelled really fresh on the pour. The first taste matched the nose, but as time passed it conjured more and more smoke. The sturdiness increased and things got kind of mean. It was a skull-knocker initially tied
up with a pretty bow, then you get to know it better and even appreciate the deception. Nice one, Mr. Scotch! Fight the headwind, my friend, you won't be sorry.
Bartender Dan
June 3, 2016 (Top of Page)
The customers kept piling in tonight. The tricky J. Bogart stole a chair; Punk arrived early enough to avoid that scare. The owner never has to worry about a spot, that's why the Biggest Boozer always ambles in late like a big-shot. The Montana was the first cocktail out of the gate. It was ice cold and refreshing providing a smooth and tasty flow of spicy fruit flavors. The excellent brandy and ruby port melded like they were meant for each other. The vermouth was the thinning agent, drying it out, making the flow lighthearted. There were smiles all around as the boozers went to town, enjoying the cocktail with fine hummus scooped by parmesan garlic-and-herb pita chips. More boozers stampeded in soon after. It was the Vegas Kid palling with the Cocktail Convert, who hadn't been seen in these parts for ages. They bellied up just in time for the White Lion, which poured out in playful fruity rum richness. The Jamaican rum accepted the fruit syrups and lemon juice like its own. The flavors got honed into a specialness: you can savor it on the tongue and the taste never breaks up. The bar was busting at the seams and the cocktail proved to be a wonderful extender to all the good times and great fellowship. Cheers!
Bartender Dan
May 27, 2016 (Top of Page)
When it's time to remember, it's good not to forget. You need to keep all the historical facts straight in your head, then give credit where ample credit's due. That's all you can hope to do when you're honoring those who came before you. A nice toast would be in order too. The Canadian Pineapple is a splendid cocktail to hoist in honor. If high quality rye is used, the results are more than excellent. Hearty pineapple juice and slippery smooth maraschino liqueur make for a fine combination to offset the grain from the whisky and sharpened lemon. Fresh pineapple segments skewered on a cocktail sword sweetly steep in the tastiness. This cocktail really works and will quickly hit your favorites list. If you're honoring toughness, the Cognac Coupling is worth a hoist too. The recipe looks scary on paper, especially when seeing the ample addition of Pernod. The tawny port imparts some beautiful fruit flavors to the mix to fix any roughness and douses the cognac heat. The anise flavor clocks in slightly above subtle. The drink has a complex and enjoyable icy flow. The bitters and lemon add interest, but the cocktail is still a rough rider and that's a good thing. Now it's time to remember: To the best of the best!
Bartender Dan
May 20, 2016 (Top of Page)
Anybody can be a regular if they can find an empty chair. All you've got to do is belly up, talk the talk, and act like you've always been there. Boozers are welcoming folk. If there's good drink and you can bring the fellowship, you're in on the party, pal. When the Bourbon Daisy starts the night, you've got half that equation covered. The bartender shakes the whisky, juice, and pomegranate syrup and pours it into an ice-filled highball. A sparkling water top-up comes next that makes the frosty mix fizz like a root beer float. Some sweet SoCo is drizzled on top followed by a tangelo garnish, bartender's choice. It's bright lemon sunshine laying on sturdy bourbon power. You break through the top float and delve deep on a comfy ride. You just take it all in stride along with your new drinking buddies. Life is good. The Brandy Cocktail serves next and it's a
beautiful thing. This one is sweet and bitter brandy, a quality exhibition for the drinking connoisseur. The drink is diluted with ice until it's just right, shaken well before the pour, and the lemon twist spritz is a revelation. After the first sip, you're wondering if you can have even more. You can get used to being a regular at this bar; the cocktail fellowship is great!
Bartender Dan
May 13, 2016 (Top of Page)
Taking it easy, light and breezy, singin' a 40 mile-an-hour tune. You want to make it last, so don't go too fast, that's what you want to do. Just order up a Santiago Cocktail and settle in. Make sure to enjoy some fresh guacamole on the side. The drink is even light rum and lime, bright and tart. Sweetness is added to dull the citrus sharpness. This one's easy to drink, a good start to the night. We're talking a good time cocktail here, nothing dangerous, so the journey is fine. The next taste stop is the Brittany if you want to keep your drinking happy. It's orangey with a dense feel infused with bitter and rustic herbal roots. There's a twang to it, like the drink was grown in the country. It's a good balance of gin and juices that stays cheerful to the end. You can take it slow with this one and shoot the breeze with your compatriots. Life's good when you can relax like you should.
Take it easy, my friend.
Bartender Dan
May 6, 2016 (Top of Page)
If you're going to work hard there should be a decent payoff. Nobody likes to bust their hump for nothing. Take the Gin Cobbler, for example. You've got to muddle three fruit wedges with cherry liqueur for starters, which is a lot of arm work, then add gin, water, and ice, then you shake that heavy load. After that, you strain it all into a double old fashioned glass filled with crushed ice, followed by a representative fruit wedge garnish. Of course, someone had to artfully prep all that fruit ahead of time. The result is an okay cocktail with a subdued fruitiness: cherry marked by some pineapple complications with thin gin and lemon. Big deal. It should be tasting like the Savoy Truffle for all that work ... and if you're making it for four, fuhgeddaboudit! A good way to erase the anger is by making the Kentucky Orange Blossom. It shakes easily and pours with vibrant color. The whiskey choice throws in all kinds of crazy tasting elements. You'll sip with intent over and over and still be wondering what tastes so good. It's boozy and lemony with an orange undercurrent that's sweet; everything you could ever want in a solid bar drink. Finally, a payoff worth even more than the effort. Keep on keepin' on!
Bartender Dan
April 29, 2016 (Top of Page)
You're out on the sidewalk and the weather is nice, but you just can't pass on by. Is that the Dave Brubeck Quartet playing inside? This bar is swingin'. You grab the door handle; you figure you can at least take five. Hip cocktails and good times are calling. Inside the atmosphere is right. They set you up with a Fancy Whiskey on the belly-up. Man, it hits up front and clean. The bourbon is treated with bitters and smooth orange peel sweetness, just enough to take the straight edge off the high proof delivery. A healthy lemon twist floats a mist and sharpens the hit for added dimension. This is definitely the old currency; simple does the trick. You've got time for one more, so they slosh up a Sloppy Rudy's Cocktail for the road. It looks like tomato soup, but it goes down good like any fine drink should. It's rich and fruity. The deep raisin taste of the port mixes with the caramel brandy to form a solid inner core. The pomegranate syrup and pineapple juice add more depth; the foam on top is a goody. This one has an odd beat, just like the music that's playing, but it manages to go down like nectar. Too bad, it's time to go. You smile as you step outside the door, more than glad you stopped on by.
Bartender Dan
April 22, 2016 (Top of Page)
Sitting on a bar stool slightly slumped in the dark, but there's still a light flickering in your heart. Here comes your Paisley Martini: it frosts the glass as it's passed on to you. This is some serious stuff, like a punch to the gut, but then again it's just enough. The dry gin is cold and botanically piercing; they pulled out the good scotch to gild it. The taste is crystal clear reality boring down to the truth, but if you order more than one you'll never find it. You savor what you've got, thinking how events keep moving into the past until things seem all right. The bartender says you need a Velvet Kiss and shakes up the creamy milk concoction. It's also based on gin, but a mellower and sweeter one by choice. The drink is a strange mix with a milky banana start that turns into pineapple oddness. The grenadine amount is too slight to matter. The soft gin doesn't dominate, so that tamps down the chance of further weirdness as it powers the alcoholic contraption. The drink is still smooth enough to make you a fan, but it's a bit of a head-scratcher. You listen to a catchy tune playing in your head and realize the best thing to do is make for home. It's past time to find your bed ... and hopefully a little silence.
Bartender Dan
April 15, 2016 (Top of Page) 
The wheel and deal accompanied by the blowhard spiel; the big-talking experts everywhere you go, bellowing up storms of meaningless bore; they know nothing while you know the score. Enough already! It makes you want to blow your top, so you find a place to think while sipping some serious drink. Welcome to the bar. Your first dose of clarity is the Snyder, a tasty beauty that's smoother and friendlier than you'd expect for a tipple that leans hot and dry. It must be the Triple Sec. The lemon twist's flavor follows each orange-inflected sip clear as a bell. There's a lot to appreciate here and the cocktail goes great with cheese and crackers. Finally, something stirred-up that makes sense. You eventually transition into the Sydney Fizz; they're fresh-squeezing Cara Cara oranges tonight. The special navel has a sweet and subtle flavor without much bite, so the cocktail's lemon juice plays the tart. The hefty gin swims under the surface, but the drink doesn't have much of a point of view. It snaps and bubbles, though, and it'll soak you on volume alone. That could cause trouble for those not careful, but that's not you. You know too much, unlike the rest of the rubes. Cheers!
Bartender Dan
April 8, 2016 (Top of Page)
Every day this week you've been taking your cuts, hitting the ball and staying out of the rough. That's the definition of a pro. Congratulations are in order and that means visiting the 19th Hole, also known as anywhere that fine liquor flows. The Spring Feeling Cocktail might match your mood. It tastes like green shoots. The Chartreuse imparts an herbal garden smell while the lemon juice is the sunshine that makes the fresh flavor grow. The gin is the buzzing bee that spawns the swell situation. This is a happy cocktail with a good-time kick, so drink up! The Whip Cocktail is the power stroke that should help you carry any hazards. It's excellent and surprisingly detailed after watching the myriad of liquors stirred in the mixing glass. The very special brandy is butter-caramel sweet and the vermouths thin and richly complicate it. The orange splash peaks everything and the absinthe adds a slight shadow of danger. Whoever dreamed up this cocktail probably got sloshed honing the recipe; that's a lot of juice to combine. There's no pain drinking this one, only pleasure. Swing away and make your play, buddy. That's what life is all about.
Bartender Dan
April 1, 2016 (Top of Page)
Today is the big day for creating more fools, like there aren't enough of them floating around already. If you get caught, even for just a moment, maybe it's good to know; it's something to look out for, sucker. The bar is definitely no place for fooling around. The belly-up is a sacred thing and the liquor better be legit. The Palmer Cocktail gets the point across. It's solid rye with a bit of tartness and spicy zip, icily stirred to mix. There's no fooling here. It's all about enjoying the whisky, so the big bottle better be fine stuff; nothing can hide behind a 3-dash accompaniment. No joke. The Mariposa Cocktail is fine for smoothing out any rough rye aftereffects. It's a juicy soother. The brandy bolsters the rum with style and richness to temper the attack. The juices roll around from sweet to sour with ease. It's a lively drink that flutters despite its relative thickness. This cocktail says, "What a wonderful day!" Now that's a nice play. Drink up, my friends! Here's where the fooling ends.
Bartender Dan
March 18, 2016 (Top of Page)
The bar's far from gloomy the night after St. Patrick's Day. On the contrary, the clientele are keen to keep the parade going by paying belated respects to the Emerald Isle. Not a problem, even though the Irish whiskey bottle is near the bottom; there are reserves in the back. Honey and whiskey are combined in an old fashioned glass, then ice is added, followed by a club soda top-up and twist: that's the Ballylickey Belt. It's a straight-out no-nonsense drink for hardened boozers. You find sparkling Irish whiskey with a honey spin and tart hint. Drink it, clink it, but don't over think it. Brandish that tasty booze!
Another cocktail is already waiting in the wings, coming in on the last float of the night's parade. The Rory O'More is stirred into deep herbal, semisweet Irish whiskey elegance. It's got class. It pours clean and it's not mean, but balanced and even a little sassy. There's something rich about it. This one's perfect for toasting a good Irish toast: "May bad fortune follow you all your days, And never catch up!"
Bartender Dan
P.S. We'll be back boozing after the Easter holiday. See you then, friends!
March 11, 2016 (Top of Page)
You're stopping in, but it's not on a whim: you need a drink, preferably in a place that won't make you feel like you're down in the dumps. No chumps belly up at your local bar, only buds, and they serve premium liquor. The bartender understands your problems too, and knows how to fix'em, at least for a while. You snag an impressive Key Club Cocktail on the belly-up and start to feeling fine. There's a strong pineapple waft off the top mingled with island spices. Tasty tropical fruit flavors bite, but don't fight as they go down. Man, this drink has a friendly punch. The rum and Falernum almost take you to the beach where there's warm sand on your feet. You're definitely not down in the dumps while the drink lasts, but at the end unfortunately it's still winter. That's where the Coffee Grasshopper comes in. The minty coffee cream is soothing and smooth, enough to coat any rough edges acquired during a tough week; it feels like hitting reset. The drink isn't green, but the white crème de menthe gets you thinking about St. Patrick's Day. It's coming up, "Hey bartender, see you soon!"
Bartender Dan
March 4, 2016 (Top of Page)
The bar was boisterous tonight, packed tight with more than just the regular crowd. A two week wait was apparently too much to bear for the carousers. If Ralph's Bar is closed, they must sink into some pretty deep fellowship woes. The Tequila Pink quickly remedied the situation, launching the night. It was superfine silver tequila with a dry sheen. Drinking this one makes you feel like you're on top of the world. There was no pink hue, though, because of the bar's use of authentic grenadine, not the red fructose kind. The pomegranate sweetness in the excellent mix was just enough to make everyone wonder and smile. With no color evident, it was a mysterious and subtle surprise. The wonderfulness flowed like liquid music, a fine-tuned "booze note" for the enjoyment of the cocktail connoisseur. The subsequent Soother Cocktail was great-tasting too. The name definitely matched the consuming experience and even its high-proof straight apple brandy behaved itself. The sweetness of the mix was prime and the apple, orange, and lemon flavors were rich, but not heavy. A finer drink would be hard to find and the boisterous boozers loved it. We're open ... and the crowd can get loud!
Bartender Dan
February 19, 2016 (Top of Page)
It's tough to recover once you've got the fever for high-quality cocktails. A trip to the bar, no matter how far, is the only cure. You'll feel much better after your bartender serves you the Royal Hawaiian. It's splendid, offering a soft flow of easygoing, mild fruity goodness. The gin wears the non-alcoholic ingredients like a flowing, fuzzy robe of relaxing comfort and style. There's really nothing to say to the barkeep except "Mahalo." Better yet, "Mahalo nui loa." Thank you very much, indeed! If you see the bartender breaking out some white grapefruit for juicing, it's a good bet something tasty is at hand. The Suntory Cocktail looks fresh and tastes like spring. Its citrus vodka imparts only a bare hint of tart to the dominant smooth melon sweetness. The wondrous fruit juice has no sour sharpness, it's all sweet, and that's why it costs so much more. Fantastic. When the bar serves Japanese shrimp pot stickers on the side with dipping sauce, you start feeling pretty darned good about where you are. This bar feels like home.
Bartender Dan
P.S. We're closed next Friday; we'll see you in two weeks. Happy Leap Year!
February 12, 2016 (Top of Page)
Fine music is filling the bar; it's beautiful. Tony Bennett is singing next to a high toned baby grand, but it just as well could've been an upright. There's nothing like the old-time music, American standards, or old-time cocktails for that matter. The sage boozers are enjoying the Absinthe No. 2 in moderation as the music skillfully swings. The greeny cocktail has a definite anise point of view. Gin hones it with herbals through and through while orange bitters alter the bite as it flows on the edge of heat. Fine walnut cakes soak up the potent drench; this party is high-minded and polite. The trio music flows and so goes the cocktails. Scarlett's Torch enters the scene and the boozers love it. Soft and tasty, they can barely tell that it's whiskey-based. Its fruity juices and sweetness blend into a hard, flavorful punch that keeps this intelligent crowd swinging through the night. It's a wonderful mix worthy of a standing ovation. As Tony would exclaim, "You're beautiful!" Talent is burning bright on another wonderful Friday night.
Bartender Dan
February 5, 2016 (Top of Page)
It seems that whenever you get things rolling there's always trouble flowing just around the bend. It's the nature of success: it doesn't last very long, at least not in your neck of the woods. Good times, bad times. It's not that big of a deal, but it's enough to make you want to start drinking early once Friday Drink Night rolls around. That's why you're here, taking a belt off a Black Devil and relishing the in-your-face hit. It's dry and sturdy cocktail goodness, cool and smooth, but only for those who know how to booze. To come out clear as a bell, it's stirred on preparation and goes down well. You can enjoy the black olive on the empty end, feeling at the top of your game even if the real world isn't quite the same. Chasing the Red Raider afterwards is as good as it gets when you're drinking to forget. It's a solid whiskey sour with an orange booster shot. It shakes up into a foamy top, ready for action with a flavorful density. And if the Old Grand-dad is behind the bar, you'll be ripping along at high-proof, taking no prisoners. Things are feeling like they're back on a roll, "Hey bartender, how about one more?"
Bartender Dan
January 29, 2016 (Top of Page)
Things get done when there's no fooling around. They could use a lot more of your no-nonsense attitude in this town, that's for sure. There's no relaxing until Friday night. That's when you snag an old beat-up bar stool and get to drinkin' right. You like to keep things simple: Dry Mahoney, up with a twist. It's straight bourbon infused with 20 percent extra dry vermouth, diluted to the nines, the ice water phase-transitioned off of fresh, cracked cubes. The caramel of the whisky is extra fine. The lemon twist layers a mist of citrus blue-collar perfume; it's simple but tough at the same time. There's nothing complicated with this excellent drink. Here's to you, pal. After one's down, it's time for another go. The Brandy Cobbler is born in the glass with sugar and liquor stirred together until incorporated. The ice goes in next, saving enough room for a gassy club soda top-up. The garnish gets submerged, acting like a stir, and then buddy, the rest of the night's a blur. The drink flows lightly in brandy luxury, thin as water. As you go deeper, it starts tasting sweeter. Simple drinks get the job done. Who's got time to fool around?
Bartender Dan
January 22, 2016 (Top of Page)
They come here from all over the place, but when they belly up, these boozers have that same look on their face. It says, "Bartender, what have you got for me?" Since they're flashing money, the bartender gets to work, deftly shaking the International Relations to fruition. The taste interaction starts out dry and thin, almost too bitter, even rough, but the plum brandy trails a minimal fruity sweetness, demanding they give it another try. There they go, back and forth; nobody said it would be easy. Everything is hard work when the barkeep decides to go all-out and squeeze blood orange juice for the Luigi. The tasty fruit is finally back in season. The cocktail goes deep red. The sweet orange liqueur and grenadine syrup are dominant; the gin and dry vermouth can't thin things out. The red juice is the flavor key, keeping the drink from being too heavy on the sweet side. The boozers find the concoction quite enjoyable when pairing it with Spanish peanuts. They come from far and wide to sit here side by side and they'll be back. The bar life is the good life.
Bartender Dan
January 15, 2016 (Top of Page)
The bar is crowded; it's a big night. Bodies are bouncing around. It's tough to find your spot to settle down. All you want to do is buy a round for your friends to celebrate the week's end. The music is loud; the chatter matches. The bartender sets up the glasses, ice-filled. The shaker clatters on a wild mixing motion, single grip, stainless steel. The Combo pours, little bubbles snapping, with boozers in wide-eyed anticipation. And that's how it happens: good times! The drink is fresh and flavorful, made off a newly opened bottle of dry French vermouth. Hints of brandy and orange liqueur shine through and its bitters are edgy, but the sugar keeps everything friendly. It's a joy to drink and a great starter. Party on! It eventually comes time to settle down and that's where the Panama Cocktail closes the show. The brandy is back and packing a smooth oomph! through a milky, creamy cocoa liqueur wrapping. It's cold and comfortable. The bartender fills the glass up, but the level slowly drops, delivering you down from party to street level. That's where you exit and say goodbye to your friends. Now it's time to troll on to your home port and find a warm bunk. After a big night, it's good to sleep tight.
Bartender Dan
January 8, 2016 (Top of Page)
You've got money in your pocket. Since nothing's been bought with it, you duck into your favorite cocktail joint for a little liquid lubrication. They've got trumpet music playing as you open the door. You glide to the bar and get ready for the pour, it's the Bijou. It's a jewel, all right, smooth with rich forest flavors and herbs along with sweet candy to soothe the nerves. They stirred it with ice, keeping it clear so you could see the yellow twist in there. The gin base brings out the smiles, but also dulls the senses, gradually giving way to some pretty good fellowship. That's a win in your book! The Après Coup is made by stirring too. It settles into a light raspberry syrup that you could almost pour over vanilla ice cream, but it's not that thick. The dry gin slips to the background, letting the other players shine. It flows sweet and easily, making you want to stretch it out and take your time. After your eventful day, it's a mighty tasty dessert to settle the mind.
Ah, money well spent!
Bartender Dan
January 1, 2016 (Top of Page)
Bookend boozing, that's the play. If you were drinking on the first minute of New Year's Day, why not close it out that way? The bar had an unopened bottle of champagne laying around, so the drinks stayed bubbly. Fred Astaire crooned in style as the boozers watched The Classic's Classic under construction. One sugar cube hit the bottom of the flute, then it was doused with bitters until soaked, then drowned by Grand Marnier. Garnish was dropped in and the chilled champagne lifted everything into a fancy, sparkling mix. It had an ample core of orange delight and the bubbles were light, but the drink was solid. If you danced the night away with this cocktail, you'd probably lose your top hat. A Martini Royale came next to finish off the bubbly. It was also crafted in the glass. The lemon and cassis flavors colored the tingle of the light champagne top-up; the frozen vodka brought the cool. It was some serious booze and best consumed while sitting back, listening to Fred Astaire tap. Heaven, you're in heaven. Cue the noisemakers: Happy New Year!
Bartender Dan