Comments on: What’s a Girl Gotta Do to Get a Drink Around Here?

By: Chris

Chris — Tue, 29 Dec 2009 02:47:28 +0000

As a (until just recent) bartender in the great state of Wisconsin where you do more old fashions and screwing of bottle tops than actual drink craft, I found that if someone can explain to me what drink they want is and how its made, I’ll try and make it for them. If they like the first one I’ll make it the exact same way, if they don’t like it, I’ll give it to them on the house and make them something I can make or try again. Easy way to learn new drinks, customers are always happy because they got a free one, boss is happy because a customer is ordering multiple drinks, cops are happy because they’re meeting drunk driving quotas, everyone wins (that last bits a joke, don’t drink and drive).

By: Coffee

Coffee — Wed, 23 Dec 2009 16:54:17 +0000

I can certainly empathize with having to tell wait-staff and bartenders how to make drinks… heck, even living in Louisiana I frequently have to tell people what a Sazerac is (granted, I don’t live in New Orleans, but still…)!

In addition to scouting the bar and its stock, I’d also advise scouting the bartenders themselves. I’ve found an inordinate number of folks behind the bar nowadays are incapable of making anything they are unfamiliar with. I ordered a Tom Collins recently at a restaurant and got something closer to a Gin Sour; ordered a Margarita, and it was fine.

By: Rich G.

Rich G. — Wed, 23 Dec 2009 16:44:27 +0000

You really can’t go wrong with something simple. Negronis are awesome, and so are Sidecars. I’d add Harvey Wallbangers and, if it’s summer, a Lemon Drop, to the mix as well.

By: aadilou

aadilou — Wed, 23 Dec 2009 12:34:43 +0000

JaegerBomb anyone? :)

Else Campari and Tonic water (with quinine) does it for me.

By: K

Wed, 23 Dec 2009 01:39:00 +0000

This is all great advice. Thank you! I do have sentiments for Oban 14, and Negronis are love – and probably the exact drink I’m looking for. It might be a little dark and dangerous, but that’s part of the fun. I’m definitely going to find myself some Templeton and also give the Sidecar a spin, probably with Hennessy for accessibility until I get more familiar with brandies.

The ‘Giant Andre’ doesn’t sound too different from the hasty Americanos I make for myself in the summer. Essentially Campari on the rocks, with less and less soda and sweet vermouth as the day progresses. I could get behind that.

And the advice to scout out the hotel bar before ordering in front of the bosses is really key. If even just to figure out what’s on their shelves, what they like to make, and to explain that fascinating-sounding Cardinal in advance.

I feel more confident already. I can’t believe I’m actually looking forward to my next trade show now. Thank you, Drinkhacker!

By: Uberfiend

Uberfiend — Wed, 23 Dec 2009 00:25:29 +0000

When travelling, and especially visiting a bar as the guest of someone less particular than I am about drinks, I have almost always found it worthwhile to talk to the bartender and find out about their personal choices. If you show an interest in their craft (and assuming your barman has some talent), you might discover something new.

While I’m at the bar, I like to scout the ingredients used in the common drinks. If the bartender is clueless or is using mass-produced fake syrups instead of fresh fruit, I will limit my cocktail selections to something simple.

Keep in mind that in this case, “simple” does not mean “low quality.”

The Old Fashioned is hard to screw up. For dessert, I also enjoy the Black Friar (2 oz Kahlua, 1 oz of a favorite blended or single malt Scotch, 1 oz vodka shaken over ice and strained into a martini glass). As an aperitif, the Cardinal can dress up many mass-market red wines (1-1.5 oz creme de cassis in a wine glass, top up with red wine, preferably pinot noir) turning something ordinary into something rather drinkable.

By: JB

JB — Tue, 22 Dec 2009 22:01:27 +0000

You can order what I served the wrestler, Andre the Giant, back in the Summer of ’89.

10 oz glass (that’s all we had)
just a little ice
Campari
soda
a little sweet vermouth poured on top of the mix before serving.

Must have tatsed great – he drank all of our Campari at the hotel lounge I was working at. Name this drink as you see fit.