Sure it used to be a baby changing table, but I could not help but admire the rich mahogany and smooth casters that someone had all but abandoned on Capitol Hill at the corner of E John and Broadway. Tighten up some screws, remove a rail and a cushion, add some glassware, tools and bottles, and what once represented many sleepless nights and cleanup, well… I guess it pretty much represents the same thing, doesn’t it?
Now taking bets on how long Kate will let me keep it in our small apartment.
Filed under Bartending, Cocktail, Cocktails, Cocktails at Home, Fernet Branca, Genever, Gin, hayman's, Heering, Hendrick's Gin, Mixology, old tom, ransom, Really Cool Stuff, Rum, Rye, Scotch, Soda, Whisk(e)y
I tend bar privately. One of the upsides of the deal is that I have complete control over my ingredients. That means citrus pressed to order and homemade ingredients. For the job that I worked most recently, I decided to share the prep process with you. Jeff Morgenthaler of Clyde Common in Portland, OR has a recipe for ginger beer. It’s really good. The original recipe for 16 oz. of the stuff can be found here:
Mixology is the study of alcohol, its properties and applications. Bartending is the art of applying that study with great care to the bar. And by “bar,” we do indeed mean our patrons as much as the physical space which they inhabit. Neither term is mutually-exclusive in that one often takes on the role of bartender and mixologist, as one may be at once, a soldier and scholar.