![]() ![]() I feel like he'd be a good drinking buddy. PE: Either my grandfather who passed away before I could have a drink with him, or the doctor of Dr. With all the crap we went through, he could use a drink! If you could share a drink with anyone, real or not, who would it be and why?ĬG: I guess Abraham Lincoln. What do you keep behind the bar with you at all times?ĬG: We could also say Fernet Branca because when people come in after a meal or if they have a meal there, it's a pretty sure-fire way to get your stomach in digestion mode. It's by David Wondrich, whose book got me into bartending, so it has a lot of emotional significance and it symbolizes a lot of what is awesome about American mixed drinks. If you've got a drink book of yore, and you don't have those three bitters, you're kind of screwed.ĬG: My favorite drink to make is "The Cocktail." That's one of the first drinks that I got really excited about because it's such a foundational classic. I couldn't work without Angostura, Peychaud's bitters, and orange bitters.ĬG: Those are the three essential bitters for classic cocktails. What are some of the things everyone should pick up to liven up their own homemade cocktails? I wanted to get flavors into the cocktails that I was not able to do with what I had, so I started making things to go into them. PE: It started because I was working in a bar where they wouldn't give me what I asked them to order. So you two make 90 percent of the nonalcoholic ingredients that go into your cocktails? But after working behind a bar, my perspective has changed. When I was younger, I had less patience for small talk. Small talk is important because big talk doesn't happen before small talk happens. It's awkward.ĬG: The importance of unimportant conversation. I'm embarrassed on behalf of both parties once it gets going. They can go whenever they want to, but I have to stay standing in front of them. What's bartending taught you about relationships? ![]()
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