That's My Bartender

Celebration

The Head Bartender — Thu, 08 Dec 2011 01:10:57 +0000

WE celebrate the end of Prohibition this week. How are you celebrating?

Hairspray

The Head Bartender — Tue, 29 Nov 2011 20:02:50 +0000

If I told you the first time I was introduced to this, my all-time favorite cocktail, someone might get a nasty call from my mom. Never-the-less, I have been “legal” now longer than not, so I gladly drink the “Hairspray Cocktail.” I preffer mine with Boodles Gin (when I can find it), yet the linked recipe calls for Bombay Saphire.

http://www.drinksmixer.com/recipes/1p01o93/

Our recent appearance at the 2011 Grand Strand Bridal Salon

The Head Bartender — Tue, 01 Nov 2011 00:43:49 +0000

Eggs with your drink?

The Head Bartender — Fri, 30 Sep 2011 12:15:07 +0000

Skeptical about putting an egg in your cocktail? I admit is sounds weird and dangerous, right? Don’t be scared! Egg whites give cocktails a silky texture that wraps around your taste buds like… well, they just taste good, okay. Plus when shaken properly you get a frothy “head” that adds to the drinks’ visually appeal.

Most of the “fear” can be put aside these days. What with the FDA making sure that eggs you buy in the supermarket are thoroughly safe, the only thing to fear is YOUR grooming habits. So, wash your hands before you attempt to make the next drink.

The “Rum Runner”

¼ lime
½ oz. fresh lime juice
1 oz. gold rum
1 oz. light rum
1 oz. simple syrup
2 oz. pineapple juice
1 egg white
Couple dashes of bitters

Prepare your highball glass by squeezing in the ¼ lime. DROP the used lime into the glass the same as you would with a Cuba Libre. Add your ice. Combine all the other ingredients with ice in a cocktail shaker and VIGOROUSLY shake. Strain into your prepared glass. Garnish with a few pineapple chunks on a cocktail spear. Ah, refreshing!

Memorial Day

The Head Bartender — Sat, 28 May 2011 22:37:55 +0000

What will you be enjoying by the grill/bbg/firepit this memorial day? Thank you to every soldier past, present and future. Yours is the greatest sacrifice. And thank you to the families of those who serve for supporting them in their mission. God bless America!!!

How much is too much?

The Head Bartender — Wed, 27 Apr 2011 17:02:53 +0000

In recognition of Cinco de Mayo, I want to pose the following question. How much “tweeking” can a good ‘Rita take before it is no longer considered a “Margarita?

Smurfy News

The Head Bartender — Tue, 15 Feb 2011 13:54:35 +0000

I heard the “Smurfs” cartoon/characters were making a come back. Look for some smurfy libations here on our blog. Cheers!

Using Thumbtack.com

The Head Bartender — Wed, 05 Jan 2011 20:17:18 +0000

I recently discovered Thumbtack.com. The site is easy to use and helps with my posting on Craigslist. You can check us out on Thumbtack by following the link below. Cheers!

Professional Bartenders at Your Service

The Tartan

The Head Bartender — Sun, 19 Dec 2010 16:47:58 +0000

I was recently tending bar for a beautiful couple when one of their wedding guests approached with a strange request. Admittedly, to some of you this may not be unusual, but to me it was a first time. It was for the guest too, who said he just wanted something new and thought this might taste good. It does and is quite a refreshing spin on the Whisky & Coke. Since the drink had no name (and I have not been able to find the recipe anywhere in print or on-line), I have duly named the libation “The Tartan.”

The Tartan

2 oz Scotch
4 oz Coca Cola
Dash of Bitters
Lemon twist

Prepare your glass by rimming with a lemon twist and fill with ice. To the ice, add the Bitters and swirl around in the glass. Next, pour the Scotch then Coke over the seasoned ice. Give a gentle stir and garnish with the twist of lemon. Cheers!

Holiday Rum Punch

The Head Bartender — Sat, 18 Dec 2010 02:25:31 +0000

Do you remember wondering what in the world you would ever do with your Grandmother’s punch bowl? Well, pull it out of the attic! Sure, gathering around the punch bowl and guzzling some sickening sweet concoction while making small talk may seem nerdy or even too old fashioned to be fun. However, a well made punch can really add spark to your party; not to mention a facet others missed when it comes to standing out as a host/hostess. Here is a great thirst quencher that is sure to please all your guests. You can make this as a punch or serve individually. Cooled or warm as a “toddy.”

Holiday Rum Punch

750 ml of Rum (light or dark, it’s up to you)

2 cups of orange juice

1½ cup (sweetened) sour mix

2 cups of brewed (cool) orange pekoe tea

Mix all the ingredients in a punch bowl and stir with a wooden spoon. Garnish with thinly sliced orange rings. Place a large block of ice in the bowl to keep cool. (Ice cubes will melt faster and water down the punch.) If you want to serve this warm, leave out the tea. When a guest reaches for a cup of punch, have the warm tea close by to top off their cup.

Hint: Make a decorative ice block by placing edible flowers in a bowl with water and freezing over night.