North East Gay Dogging

from suffering in the world caused by hollow ice cubes and swirling

This Saturday was a very busy day in the air lock. 19:00 point appeared, placed booking of 40 people already and I sure unprepared (head = not amused) to another table with 15 people and the rest of the store gerappelt full. I feel very fortunate that the 40 table has never started cocktails to order. At the end of the evening

clock at 3:00 I got a sense the reward for the stress. After the visit of three good friends enters Daddy-O the Bar Well, first I did not know whether I should rejoice or cry myself.

Daddy-O is a much-traveled advocate of the American bar and a bartender for about 40 years active. With nearly 70 years, he radiates a hand, a large elevation of about his craft, on the other hand, he is also the whole evening into a rage about "the youth of today", "the beer tapper, not bartender Today" and the city of Koblenz with the non-existent for his little guests (beautiful) Bar lose. This can sometimes be exhausting. Daddy-O is great Rumkenner and has in his bar for about 300 different bottlings. This will also be different (especially stored in a barrel) Spiced Rum and Falernumvariationen .

He then trudges to greet me at the bar, and ordered his mandatory schonmal rosé wine spritzer. First, I will critically eyed the work, all "major moves" in preparing the drinks are ready to nod approvingly. Hoho, he is content, so my evening is saved schonmal. Because he is not so easy to please, and woe if not ...
So then ordered Daddy-O a "nice balance" Daiquiri. No sooner said than done ... everything again given the nod. Super:-D

Try ... "Aha! You shake too long. The drink is watered down." Even tried. Indeed! Somewhat lax when I got home that the mixe compares. Ever since I saw it 2 years ago I put my trust, and not only during the Daiquiri, on Angus Winchester's tip from the beguiling, thirsty -making instructional video :

"Add lots of ice and then I'm gonna shake it as long and hard as I can! "

And just as Angus suggests, for about 10 seconds. Here, this technique will not produce the desired result. Our Bareis is hollow. Hollow ice cubes have a larger surface area. Our Bareis is stored in the ice container, forming a film of meltwater on the surface. As soon as you enter into the mixing glass mixed so the water with the drink and diluted it. Daddy-O's tip also: Little ice, briefly shaking. The same daiquiri recipe, another essential method of preparation. Incomparably better results! And even the drink was as cold as the other.

Daddy-O adopted have passed and I'm glad, even if it actually belongs to the absolute basics, to have once again learned what some satisfaction with his knowledge. And this from him. The amiable eccentric Daddy-O.


So if you already have to work with low-quality ice cream: Low suppose not shake too long!

@ Some Cocktail & Dreamsler: A little more respect for this brilliant Other dogs please!

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BIRTHDAY SHOTS! * Giggle * * giggle *

Recently, a new "season" of the popular bartender sketch series "The Bartender Hates You" released!

Link
Link the first season

Have fun: D

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good drink with strange names.

Yesterday two men were in the air lock at the bar who wanted after two cocktails from the new card, a drink with Hierbas Ibicencas . The second attempt came this as they found out very successful drink. Inspired by the Art of Choke . Do you want to drink the next time will definitely be back:) I must say
: experimenters guests my favorite guest!

you can also NEN "genius" to come for the drink that they might finally ... : D

"The Masculine cocktail
4 cl Martinique Rhum (Saint James Royal Ambre)
2 cl Aperol
2 cl Hierbas Ibicencas
1 BL lime juice
eighth Orange
4 mint leaves

Orange muddle mint leaves with slightly Rührlas. Add remaining ingredients and stir until cold. Strain in a tumbler over ice cubes. Garnish with lemon twist and twig of mint.

Hierbas Ibicencas has a slight anise-fennel note Orangenzestenaromen and fits beautifully. In this drink, it fits very nicely into the overall picture, while the first drink was a bit more pushy.

image will be updated soon

Our cocktail of the month at the Castle in the Air: Hot Buttered Rum à la Bornhöft ! Very tasty.

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The Bitter Truth elixir announced

The cat is out of the bag. Stephan Berg and Alexander Hauck soon expand its product range to a vermouth-like Digestivlikör with bitter flavors that are familiar from Italian Amaro. Punt e Mes from Carpano is already in that direction. Whether it will enforce this new product called "ELIXIR"? Sounds interesting in any case, The alcohol content is high enough to make obsolete, as is usually the wormwood, the storage in the cooling. The design of the bottle says to me personally at all, because it so from the image at any rate, looks like a jumbo bottle of bitters. I would have a revised form of the label, which also bear TBT liquors found beautiful.
I hope the pricing is not yet higher than Carpano Antica Formula, which is certainly worth every penny, but abmausert a poor student like me imme yet again for the last Euronen barfish order.


Well. power you an idea .




to inactivity this Blogs: The first semester of my studies in computer science has begun and I work every weekend as the only bartender Friday, Saturday and Sunday in the air lock. Since I will not have much time for this blog.

for the pipe dream I have a new card the written off this weekend for the first time in use. And if you, dear readers, should actually be times in Koblenz, here at Reviews entry you will find the address. A website is currently under construction.

My Finger Is Swollen After Shoveling Snow

Mixology Bar Awards @ BCB

The Mixology Bar Awards were recently presented at the 2009 Berlin Barconvent on Facebook breaks loose a burst of congratulations:



City Award - Hamburg

Newcomer of the Year - Ferdinand Lammerer (Comida / Red Room , Wien)

Bar team of the Year - Trinkhalle München

Lifetime achievement Award - Charles Schumann

Spirit of the Year - Forgotten Flavours Swedish Punch

Mixologist of the Year - Ricardo Albrecht (Lebensstern Berlin)

Bar of the Year - Le Lion Hamburg



Ganz große Glückwünsche an alle Gewinner, vor allem Philipp, Torben, Jörg Meyer und Ricardo! Wird Time that I determined once a bottle of Swedish Punch: D

Get Rid Of Stiff Neck'

new job

A farewell photo with slave driver Adriano in the locker room of my previous bar incredibly gay:-D

... and my new job, the air lock in Koblenz.




... and I've been doing my influence:

soon then perhaps a cocktail of the week with Mozart Dry? If the bottle price is right and the Metro him I give my best;)

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greetings to London

treasure I loooooove you: D

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mail from Salzburg

On Wednesday morning it rang at the door and I was forced out of my beautiful half-sleep and wake up to open. A young man was holding a large white package with "Mozart distillery" in the hand. Hm .. Ui.

Signed, received, full of anticipation brought into the room and open ...

This is a gift to the new product of the distillery, Mozart, Mozart Dry . About this spirit, distilled from Schokoladenmazerat with 40%, was already on the Web site of multiple reports ( B @ rgeist , The food , Bartender Laboratory) and the expectations are probably a result of this preliminary applause quite high. So I will also do my part.

In the resulting set of a spout located with extended neck piece for the big bottle, a "special" Mozart Dry glass from Riedel, a pretty recipe booklet with recipes from Klaus St. Rainer and Dominik Falger which, among other things not on the website can be found as well as a round Phiölchen Mozart Dry ...

The slogan on the packaging "Enjoy quality, not quantity" is Mozart at the distillery apparently wrote quite large, because with volume 5 cl I will technically my drinks unfortunately have to halve ... First, however, enjoy only 0.5 oz pure (Very important: Enjoy quality, not quantity ...;-D)

The nose is stunning kakaoig, no alcohol. Similarly, freshly ground cocoa without any sweetness. In the mouth it is not yet a weak alcoholic heard firing and after short-vanilla Zimtaromen sets itself on the palate dry Kakaoton same as in the nose. Echoes of bitter chocolatey, medium length. The cocoa flavor was in the nose but still very much more present than on the palate.

Well that is the (mini) drinks. The distillery propagated
Mozart Mozart Dry as the base spirit and the suitability for that I want to be a little put to the test. The first drink therefore includes a further basic spirit of the same amount. Let's see how the chocolate distillate beats ...

"Mozart Blues" - Klaus Rainer St.
20 ml Dry Mozart
20 ml Noilly Prat
20 ml Blue Gin ( I was Tanqueray)
Peychaud's Bitters 2 dashes
1 dash maraschino Luxardo

Stir - strain - serve with a lemon zest

The strong cocoa aroma Dry white of Mozart here to set the stage and gives the drink a wonderful smell image in accordance with the oils of lemon peel. There is great similarity to the taste very Twentieth Century Cocktail , Mozart Blues is however far more complex, dry and fine. Problem: Even the Twentieth Century Cocktail, I did not particularly and this drink, though, to my mind, better, can not buy my favor so right. The round in this drink goes to the gin, which is gaining ground as the backbone clearly tie-breaker. Mozart Dry is more "modifier" as "spirit base". But he is playing first fiddle in the fragrance.


Actually, I had as a second Drink the Tabula Rasa, a Mozart Dry Negroni being considered, but I wanted to have a drink now but in which the chocolate flavor of the other ingredients have supported and will not be suppressed. My choice, therefore:

"Miniature Chocolate Julep # 2" - Klaus Rainer St.
25 ml Dry Mozart (* sniff *)
5 ml sugar syrup (2-1)
10 sheets mint (I took Mojito mint)

Prepare as Mint Julep

For once not in the silver cup, because I wanted to dedicate the included Mozart Dry glass ;-).
An incredibly good drink. I had expected some After Eight excessive à la Grasshopper. How naive. The mint chocolate enhances the flavor in some way and the drink is just a pure blast of chocolate. The sharpness of alcoholic Purgenuss is obscure. Mozart Dry up to its claim as the base spirit here and thoroughly respond.



Mozart Dry will surely find appeal in the nightlife. As the base spirit, he is indeed pushed quickly into the Hiuntergrund, are But just in the background a beautiful cocoa. I am looking forward to my next least barfish order. The only question is how the product will be more in price.


Thanks to Salzburg for the Paekche:)

Artic Cat Salvage Ontario

Ginger Ale

Today I have planned for the second time now a bottle of ginger ale. Excess ginger syrup can be so wonderful to handle an extremely delicious soft drink. The product is also limited for use as Ginger Beer fit, but to give it a little lacking in quality.

Ginger Ale , recipe for 1.5 L
150 ml ginger syrup
50 ml Elderflower syrup
juice (100 ml) and grated rind of Orange
juice (100 ml) and grated rind of two lemons
15 cloves
2 tsp yeast
1.5 liters plastic (!) bottle of still water

water from a plastic bottle into another container fill. Put all ingredients into the bottle. Yeast in the water originally in the bottle was dissolved and fill with this mixture, the bottle again, but leave at least 100 ml space in the bottle. Shake vigorously. On a warm, dark place for about two days let ferment before consumption. The yeast is now producing carbon dioxide, which can not escape and is therefore bound in the liquid. The Ginger Ale is at its peak when the bottle on a thumb hardly yields. Caution, can burst if too long the bottle fermentation. Also, careful when you first open.

to serve through a tea from the bottle to fill the glass. One can Ginger Ale after opening in a different bottle and decant it filter out all coarse suspended particles, but this is a large amount of carbon dioxide lost.

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fiery ginger syrup

Hello Reader! Some time ago I read on Drinking The World a ginger syrup fresh ginger juice. There is written that the syrup in the refrigerator for several months holds. Now, I cooked the syrup for the second time. Not because the old one was empty or was no longer tenable ... The problem with fresh ginger, which he is in liquid form slowly but surely losing its natural focus. The old bottle tasted now (filled about a month ago) is simply bland.

Nevertheless, I will not deny you the documentation of the ginger syrup cooking, because as long as it is not open too long, it tastes just terrific. This button can indeed make Ginger Beer Falernum before and thus excess process it is too late.

ginger syrup - covers prescription for 750 ml
500 g fresh ginger
500 g granulated sugar (if the syrup begins to focus on losing cane sugar more and more ginger, therefore, crystal sugar)
50 ml water (wash very helpful when blending)

ginger thoroughly and roughly cut into slices.




With addition of the water in electric blender or with immersion blender puree.



the Ingwerbrei in a cheesecloth to give a pot.




all liquid from the Ingwerbrei press and then measure the volume of the resulting ginger juice.



ginger juice and equal quantity of sugar in the pan heat and stir until all sugar is dissolved.



filling and refrigerate.

The yield of this method is enormous, 100 g ginger give as nearly 100 ml ginger juice!

until after 2 3 days will have settled to a thick slurry of suspended solids in the bottom of the bottle. Do not filter or drain! I had on my first ginger syrup the impression that the filtration of suspended solids is a piece of lost its sharpness. Simply shake before use.


As I said, this syrup should be consumed quickly, and therefore is a wonderful recipe from Jay Hepburn of ohgo.sh:

"Winchester "
3 cl Haymen's Old Tom Gin (I took Plymouth)
3 cl Martin Miller's Westbourne Strength Gin (I took G'Vine Nouaison)
3.5 cl Tanqueray Dry Gin
2 oz St. Germain elderflower liqueur
2 oz grapefruit juice 2 oz lime juice

have 1.25 oz pomegranate syrup
0.7 oz ginger syrup

I personally increased the proportion of each pomegranate and ginger, or even to 1.5 cl A very successful Gin 1 cl Tiki Drink! On, hop to thank Jay for this recipe! ;-)

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Des bartender friend and helper

This gem of lime press I recently acquired in duplicate barstuff.de become one of my Mitblogger André birthday, he is young 21, and once of course Harr Harr Harr myself . My Pressto lime press I have particular month or two got broken when I tried out the last drop of juice herauswringen from a poor small green citrus fruit.

In the period without lime press, I noticed how hard it is but by hand, so I've purchased because of this wonderful specimen, pressed by the use of a folding both lemons and limes. Otherwise it is the press of the same construction as the Pressto. Since I can only hope that they do not break me. Anyway. € 11.98 for a clear recommendation from me!


You can, however, with the sexiness of these alternative juicer compete, especially in view of forthcoming elections, not most. How cool that looks after a boozy evening, when they had already been subject to about 10 fruits,-D

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Web and Content

Homemade Orange Bitters - found small but nice video on CHOW. Neutral Alcohol, Overproof rum or high-proof vodka would seem to exist at best. 500
About Sodagetränksorten - Jonas found this video, very reminiscent of his own devotion for liquid pleasures :-)
Bols Genever advertising video - The voice of the speaker, I think not so sparkling. I kind of like the bottle now, but not now :-(

La Florida Cocktail Book 1939
Angostura Professional Mixing Guide 1949 - two eBooks uploaded by Jorg Meyer. Scribd download as a PDF at verewigbar and so on the hard drive!

There's a riot going on in the cocktail world - Wonderfully written blog entry of a Boston bar and restaurant critic, describes the phenomenon of the art sophisticated cocktail perfect.
Premium Cocktails & Spirits Brand Name - Located on the food . Very amusing blog entry about seemingly cool drink orders.

The Internet Manifesto - 17 put together by journalists phrases die Grundregeln und -methoden des Journalismus im neuen Gewand des World Wide Web festhalten. Gefunden auf mixology.eu
http://dubistterrorist.de/ - Apropos Grundregeln des Internets, der Meinungsfreiheit und der Privatsphäre.

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Georgia Mint Julep with a twist

"There are many varieties, such as those composed of Claret, Madeira, etc.; but the ingredients of the real mint-julep are as follows. I learnt how to make them, and succeeded pretty well. Put into a Tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill up one third, or perhaps a little less"

Frederick Marryat , A Diary in America (1939)

The Georgia Mint Julep is in Ted Haigh's Vintage Spirits and Forgotten Cocktails as a possible prototype of the Mint Julep praised. A potent Liaison from Cognac, peach brandy, sugar and mint. The first written documentation of the Mint Julep is its own back to 1803. Said Peach Brandy, said Ted Haigh had nothing to do with today's sweet liqueur peach base, but was rather a real, aged peach fire. As a note you can find out the times then the 20's also more point sources that, with sweet peach brandy and apricot brandy was also mixed. At this slightly modified Georgia Mint Julep with Apricot Brandy, I tried the days.

"Georgia Mint Julep, Apricot Twist"
4 cl Cognac (eg Frapin VSOP)
2 cl Apricot Brandy (such as Marie Brizard Apry)
10-15 Journal of menthol mint poor
adjust amounts depending on the cup size!

first it with few drops of mint Apricot Brandy in a silver cup and press lightly coat the inside walls of the cup with a fine fresh flavor.
second ice crushing fresh: Very cold ice cubes put in a towel and shatter on a hard surface with a club or hammer. Silver cup about half filled with crushed ice. NOTE: As of this moment should the silver cup to be touched only at the socket to avoid can form the frost layer on the silver uniform.
third Cognac, add and stir.
4th Another time filled with crushed ice, making almost full. Apricot Brandy, add and stir. It should now form a layer of frost on the outside wall.
5th short straw placed in the cup. Rest of crushed ice to build a rich iceberg use on the drink. Plenty of light in the hand anklatschen twig of mint and place next to the straw. Done. place bets, horse racing favor and cheer, enjoy.

Kentucky Spearmint

A great drink that is also visually very confident. His famous brother, the Mint Julep with whiskey equal. Only a few corners and edges are to identify which irritate some drinkers Sun Instead, a round fruit. The drink gains initially by dilution, but should be drunk quickly, because at some point it's too much of the water.

As you can see, the sugar is not needed, the apricot liqueur brings with enough sweetness. As a mint, I would recommend Spearmint Kentucky, and that not only because of their Origin. She has a nice earthy flavor, menthol, and much of this little ... naja halt mint flavor.

Georgia Mint Julep Gin Basil Smash together with "Queen of Sheba" basil

Whoa, come in part, clearly disagrees with this adit text formatting, horrible!

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cocktails alone at home ? enjoy

Tachchen!
It is a sensitive issue: Which one occasion drinkt cocktails?
Precision: Is there a Banauserei, his body in the absence of other persons to supply cocktails?
We were recently in town briefly on the subject, while a Fajita Pita desperately tried his demise (in our esophagus) as long possible, or it was still on the force of gravity, which played to operate a trick;)
Whatever the -I was definitely the topic of somehow still employed.
How strong is the alcohol factor in comparison to the enjoyment? Where one assigns a societal aspect of the cocktail? And justify the fun of shaking or unique Shaken subsequent consumption?
Especially for me, who tend to be much, much, drink much when I started with the dribble at first, it seems to me necessary, the alcohol issue to be considered.
Actually, I was of the opinion that the consumption justifies the lonely human consumption, like other stimulants, which are basically harmful (chocolate, waterpipe .....).
But if you look at the roots and the original purpose of other tobacco look, you go behind the fact that the social aspect as the foundation should not be exceeded. So is the
gemüterlockernde effects of alcohol, equal to slightly darkening and bridging enjoyment of the hookah, event-binding core in my opinion!
ie solitary sin cocktails taboo in itself, except in exceptional situations: heart pain, etc.! As you
keep it with this problem? About
Posts I would be very happy!

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not Go.

Who knows not the greatest Funny or sadness can be experienced in some bars when it comes to cocktails. Next you go to the poll.
If you still think what beats before ;-)

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The solution to the problem with the 1 / 2 egg whites in recipes

Our own chicken house has its advantages.

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Hurricanerohstoff

The Hurricane, a similar to the Mai Tai bastardised cocktail, of which there are thousands and thousands of recipes that probably only the rum in common as an ingredient is with me after the first mixing together with André least one of my Lieblingsrumdrinks advanced.

Whether the original recipe or not, I will not argue about size. I would like a drink to satisfy the taste of both donors. So I stick to the simple combination of rum, passion fruit syrup and lime juice. A rum sour fruity twist.

Hurricane
3 cl white rum
3 cl Rumkraftbündel as Long Pond and Appleton Extra
3 cl fresh lime juice
3 cl passion fruit syrup ( if very sweet syrup, then only 2 to 2.5 cl)

first all ingredients in a shaker and shake on a lot of fresh ice that freeze his hands.
second Strain into a convex glass or a tumbler over crushed ice and garnish with a lime twist. Cheers!

Now I have to remember that I bought in my early days as a hobby mixer, occasionally a small bottle of Monin passion fruit syrup and sweet and this abominable tasted artificial. A replay of this purchase is for the hurricane that is definitely not in question. So I took myself for the leisure of the well-stocked local Turkish greengrocer to pay a visit and bought 3 passion fruit à 1 €. Hefty price, but it was worth it.

"passion fruit syrup"
Man
take 125 g granulated sugar
100 ml water
10 ml lemon juice
3 maracujas
is about 150 ml syrup

first water, lemon juice and granulated sugar in a saucepan and bring to simmer over medium heat. Stir occasionally.
second passion fruit in half lengthwise and content into a shell spoons.
third flesh into the bowl gently press down with a masher so that the cell walls to release the juice.
4th When all sugar has dissolved in the water, to give flesh.
5th stirring occasionally. After about 5 minutes, the syrup is ready. Through a tea strainer or a linen cloth into a bottle and fill the refrigerator.

is interesting that the flesh has a very oily and sticky viscosity and thus will have the syrup also an unusual texture.

the way I made also a test in which a second syrup I made from a supermarket passion fruit juice Reduction and sugar, compared to the top in the Hurricane. As expected, this syrup has no chance against the fresh passion fruit. While the Hurricane is passion fruit flavor in it faster, but it's a not so authentic passion fruit flavor. The Hurricane with Syrup # 1 leaves the palate the rum first place and then rounded off his rough edges off with his pleasantly aromatic fruitiness. Syrup # 2 only has a rich passion fruit aftertaste.


good to mix and cook!

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price comparison of online stores

I've even bothered to record and seven online stores and 27 liquor in an Excel spreadsheet for the purpose of comparing prices. The selected spirits are spirits brands from various categories I guess either very, or that I've heard so far almost nothing but positive and several other no-brainer that belong in every bar.

The selected online stores:
www.barfish.de 5,90 € shipping, free from 125 €
www.weinquelle.de € 5 shipping, free from 125 €
www.banneke.com 6 € Shipping
www.getraenkewelt-weiser.de € 5 shipping, free market from 150 € www.big-
-shop.de 9 € Shipping
www.drinkology.de € 5.80 shipping, free from 120 €
www.thewhiskyexchange.com (England)

Click here for the table, just click.

italic or gray means that the price indicated on a different batch quantity but relating to the comparison set was converted. fat and green, the lowest price.

is at the lower end of the table indicates the average price variance. The Big Market Shop cuts here, with its fine selection and great rates offered from spirits with rich average 11% price advantage at best, while Barfish as one of the largest stocked stores (which common cocktail ingredients are concerned) with 4.7% cut advantage over the rest of the best. In retrospect, I still
was made aware of the 9 € Shipping Big Market in the shop, which are of course no picnic.

let me say that I am the search of wine source some nerves when creating this table has cost. Just enter "Saint James" and you know what I mean.



This information is subject to change as always ;-) Hope
brings you the table of any use has cost a lot of work.

Soldiers Coversation Over A Walkie Talkie

Growth

I am proud to announce that as of today publish a second hack and Cocktailenthusiast linked to glass and contents. Ladies and Gentleman, please welcome Mr. André Weißenfels:

Andre is a longtime friend and we share the same hobby mixing since before we even started, about three and a half years. Even today, he will give (hopefully) with a first post of honor. It is about an extremely tasty rum and a missing ingredient, such as glass and contents recently reported.


There's probably what went wrong with the timing

How Long Should Pube Be

Palim, Palim ....

"I'm already in, or what?
Oh! But that was easy!"

Tachchen! Although I am with computers and the Internet probably even worse than the good old Bobbel know much about, it has enabled me to the Lord Neideck alias Avarax to post on his blog (when the so-called)!
to short me: My name is Andrea Weissenfels, am 20 and have something in common with you.
this I do not mean the cocktail obsession. I like to listen to what others say and give my love to my hand even mustard / Angostura!

reason for my anniversary entry provides the last Saturday.
Ruben had been given freely and spontaneously because for some time to a recommendation by drinking spirits out of the Long Pond Distillery Trelawny (so far untouched) was in my possession, the course of the evening was preordained:
quickly organized some lime and to my home! Although of course geschlabbert
were next to the rum or other spirits and a variety of cocktails, I would just tell from the Long Pond. There are two reasons: First, the LP presented
definitely the high point of the evening, the other is my one-finger keyboard hack technique is not as effective as one might think!

Back to the subject-First Cocktail: The Mai Tai

6 cl 2 cl Cointreau Long Pond

cl 3 Lime juice 1.5 cl almond syrup


Shaken and down on small ice cubes!


The visual impression:
Our Mai Tai Rubens is a strong sense of aesthetics in any way fair, "I'd tip over in there from Principle 2 dahes Angostura". In fact, it turns yellow in the glass such as soda. Together with the fact that any decoration is missing the glass, makes the drink not so spectacular and Mai Tai-like.

The taste:
flies one of the more unexpected cocktail for the ears!
first caught a full broadside of rum-Fruity! Alcohol! Intensive!
slowly come to Orange, then the almond extract to Fore, in order later to make way for the lower notes of rum, the incredibly long nachwirken.Mir taste the rum in the finish a little bit nutty and malty, Ruben says perceive some coffee.
The best Mai Tai I've ever tasted! Explosive than with Rubens beloved Appleton Estate Extra, the space a little darker (not only in color;)) is!



The second cocktail: Hurricane

Long Pond
3 cl 3 cl Ron Botran Etiqueta Blanca (White Rum)
3 cl lime juice
2.5 cl passion fruit syrup (prop, 3 cl)

Optics: A fruity
Orange crushed ice crystals!
Appealing as the Mai Tai, also because of Ruben artfully twisted lime zest.

Taste: Ruben

it notes directly: Basically the same structure as the Mai Tai!
Rum claps first occur in the face and makes clear who is the man in the glass.
Then you can taste the syrup and the conclusion is similar rummig.
is a clear difference there, but the Mai Tai:
It's hard to say where the rum and passion fruit stop-start of the Mai Tai is edgy!
The soft drink Ron Botran makes the whole lot smoother.
A smooth alternative to the Tiki-colleague who is favored by me yet clear!



Conclusion: The
Long Pond is a real Jamaican Character-rum! It ensures the explosive cocktail for adventurous and affordable!
now !!!!!!!





So, that's enough for the first time I hope you will find interesting (I will comment;)).
Oh, and last but not ne little blog program Info: The
Ruben NEN Post to passion fruit syrup, etc. Compared with before!

What Is A Motherboard Trace

I must claim my right as a guest anymore.

As I am now closing time at 23:00 clock with a good friend I still pulled through the streets of Koblenz in order - I was not keen on it - even at a salsa party at a Tex Mex restaurant to land. Since I now all the time behind the counter, but had not yet made dinner drink to me I wanted to do this for now here. After studying the cocktail menu with the usual suspects such as Frozen Strawberry Margarita, Sex on the Beach and Long Iced Tea Iceland slid my gaze on the still very neat spirits selection on the port side with fine tequilas, and other treasures.

"Well, that gives hope," I thought to myself there and ordered one, not noted on the card, Sidecar. "What's that?" Crap. Well.
"Brandy (why did not I say Cognac, Cointreau and lemon juice why ???), only."
"" The O "? Juice?"
"No, Coin-treauuuuu"
"Ok, I'll do you."

After 3 minutes the passion in which I was watching the dancing couples as well as my drink in front of me. In Caipiglas with ice cubes. I did not care as long as it tastes good. But if he does not get any of apricot and sweet and totally not for brandy. Fies. Ahja. Since he has probably taken Apricot Brandy and of course the popular alseits Pulco lemon juice. € 7.30 cost me the fun. Booyah!

on to the next bar, the only bright spot (next to Daddy-O's) in the whole bar scene in Koblenz, which opened about 3 months castle in the air with impressive interior but so far little customers. The bartender there, the other has to work every night this Sunday free as it tells me because of a TuS Koblenz game :-)

We are the only ones in the bar and when I take the cocktail list at hand says the Lord:
"Come, I mix thee special cocktail NEN If it does not taste you need not pay you.."
"Ääääääh"
"Come as you like it?"
"Not fruity, not sweet ... Can you tell me what to mix with Chartreuse?"
"What?"
"The green bottle as far back right."
"Uh, ok."


is 3 minutes later a grenadinerote Hurricaneglas dishwater in front of me. Tastes of clear chartreuse, but also extremely sweet and extremely versaftet. A Sex on the Beach with Chartreuse, so you have to imagine. After three sips I drop it then. All others have been drinking their beer already and want to go now. Reluctantly I put the mixer to the sugar bomb, and I apologize very much, but I would not taste.

"Yes, usually comes vodka, too pure."


go when we call the Lord has charged energetic "and who now pays the cocktail?" Dumb as I am, I go back and pay 7 €.

Well. And now I sit here and annoy me to death. Order a cocktail with brandy and apricot brandy get. Offered to them, to not pay if it does not taste, and yet pay. Why I ever let NEN Cocktail aufschwatzen is to see if that will not work. Somehow I'm stupid. In both cases, I should have kept my money. On the other hand, has me really taken any illusions: there is simply no good in Koblenz Bartender (exceptions have already been mentioned).

Clip Art Man In Speedo

Gin Basil Smash Blindtasting

About a week ago there were in the cozy kitchen of my father rent a spontaneous Gin Basil Smash Blindtasting after I had arranged to meet a friend that all available Gins be brought from home. Equipped with gin, three pots of basil and Mixbesteck I started the evening on his way. So we came for a total of five different bottles of gin. A third of us pals shock us was crazy, but would still like to get involved, especially since it's his favorite drink.

All Testerbaggage. From left to right: Louis, Judith (neutral auxiliary tester), André, Ruben (I), auxiliary tester whose name escapes me:-D It is difficult to five people to get such a picture.

is now at a tasting of a cocktail of different brands of spirits, a fundamental question, as I read the Sidecar workshops realized the bartender laboratory already:
Which single recipe we use for the test?
In a
Gin Basil Smash-designed the whole course a little more difficult than with drinks that consist only of three liquids: It is difficult to reach always the same level of basil flavor. Since we are not fine-scale or the like were available, we decided for meticulous following method:-D

"Gin Basil Smash "
5 cl of each gin
2.5 cl lime juice (yes, the original should be in a shaker with lemon pieces gemuddelt ...)
2 oz sugar syrup (1:1)
25 basil leaves

first Person # 1 picks with scrupulous accuracy 25 sheets of equal size shrub.
second person # 2 muddelt always exactly 60 seconds. Always with the same love. Always with the same gentle but firm force. Because this person works in a bar with an increased proportion of gay men, is it safe easily.
third person # 3 shaked always with the same weight, length and technique to accomplish in each mixture, the same cooling and dilution.
4th is always served straight up without ice and immediately tasted.

As you can see already flowing, eventually, many factors of uncertainty in this test that you take the result is not entirely seriously, but it was very interesting. If you do not know how expensive was the gin, it just means the cocktail takes to itself, the taste is just different reception ... neutral, could say that. Was evaluated on a scale of 1 to 10


Our test candidates for the blind tasting were:

G'Vine Nouaison (43.9%) € 42.92 per liter
Bombay Sapphire (47%) 21 , 95 € per liter
Tanqueray No. 10 (47.3%) € 31.95 per liter
Plymouth (41.2%) 19,95 € per liter
Finsbury Platinum (47%) € 20.95 per Liter
over all prices of barfish.de

Smash # 1 for all three of us tasted a bit pushy, but not just gintypischen after the juniper. The basil was by that indefinable Geschmackston not supplemented or supported us and it was relatively easy here to make our opinion. In addition, unpleasant bitterness.
average score: 3.6

Smash # 2 was pretty decent with moderate juniper and citrus, basil could develop but good. It just lacked a little pep.
average score: 6.3

Smash # 3 is a first big bright spot. All together right and you finally taste of gin. From here on, this glass was always taken as a reference and it was soon empty.
average score: 7.6

Smash # 4 is the sweeter than the others and with a massive dose of basil, slyly beautiful juniper. My personal favorite, because the basil is heading so wonderful.
average score: 8

Smash # 5 juniper is very stressed. With this you can taste the gin out very strong, but the basil is noticeable. André does this taste familiar, because, as things turn out later, it's brought along his gin. Not my case.
average score: 7.3

click to enlarge

Oh and what have we here? The French floral G'Vine , dearest Gin in the field and is recommended as the basis of a gin-Basil Smash cuts off pathetic. Only the lady the money and taste the flowery taste to it says,-D
winner of the tastings is average in terms Plymouth , but prefer my middle Rochester, despite my forcibly opponent, the still rather Finsbury Platinum . The Tanqueray No.
. 10 gives a very nice round total of Gin Basil Smash-and has therefore got hold average also technically in second place.
Bombay Sapphire expected to make a rather boring drink.


I hope you manage to get something off this review. We were there on definitely a lot of fun, and we were amazed and delighted by the differences that showed from glass to glass.