Comments on: Saints of St. Germain http://drinkboston.com/2008/07/05/saints-of-st-germain/ Bars, bartenders and imbibing in Beantown. Thu, 20 Nov 2008 18:02:36 +0000 http://wordpress.org/?v=2.3.3 By: Rich Newton http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-20436 Rich Newton Tue, 15 Jul 2008 13:46:25 +0000 http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-20436 all the drinks were pretty lame. MIsty is awesome but didnt do so hot. Ben's drink... eh all the drinks were pretty lame. MIsty is awesome but didnt do so hot. Ben’s drink… eh

]]> By: BostonKnucklehead.com http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19862 BostonKnucklehead.com Fri, 11 Jul 2008 09:49:55 +0000 http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19862 Thanks Drew, yeah I would not dare to order that drink during a rush time at a bar. I would probably be shunned. Thanks Drew, yeah I would not dare to order that drink during a rush time at a bar. I would probably be shunned.

]]> By: ljclark http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19488 ljclark Mon, 07 Jul 2008 17:58:30 +0000 http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19488 Drew, I'm putting Misty's recipe up now. She says it's currently available at Green Street. Good advice on the conscientious way to order and show appreciation for a hard-to-make drink. As for the Sureau Fizz, I believe that Ben or anyone else behind the bar at No. 9 would be ready to prepare one whenever asked. And for Ramos Gin and other types of Fizzes, go to a bar that is serious about its classic cocktails -- and if the customers are three deep at the bar, you might want to order Drink B until things calm down a bit. Histories of the Ramos Gin Fizz are fond of noting that the bar in New Orleans where they were invented had a battalion of guys to shake these things up in assembly-line fashion. Alex, thanks for bringing up the Hawthorne spring trick. This is when bartenders remove the spring from their Hawthorne strainer (the type of cocktail strainer found in most bars) and place it inside the shaker for that extra bit of agitation when making egg and cream drinks. Drew, I’m putting Misty’s recipe up now. She says it’s currently available at Green Street. Good advice on the conscientious way to order and show appreciation for a hard-to-make drink. As for the Sureau Fizz, I believe that Ben or anyone else behind the bar at No. 9 would be ready to prepare one whenever asked. And for Ramos Gin and other types of Fizzes, go to a bar that is serious about its classic cocktails — and if the customers are three deep at the bar, you might want to order Drink B until things calm down a bit. Histories of the Ramos Gin Fizz are fond of noting that the bar in New Orleans where they were invented had a battalion of guys to shake these things up in assembly-line fashion.

Alex, thanks for bringing up the Hawthorne spring trick. This is when bartenders remove the spring from their Hawthorne strainer (the type of cocktail strainer found in most bars) and place it inside the shaker for that extra bit of agitation when making egg and cream drinks.

]]> By: Alex http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19487 Alex Mon, 07 Jul 2008 17:41:33 +0000 http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19487 I haven't actually seen the machines you're referring to, but I frequently see the hawthorne spring trick being used these days, and the bar that a friend works at has a stick blender on hand for those sorts of drinks which works pretty well. I haven’t actually seen the machines you’re referring to, but I frequently see the hawthorne spring trick being used these days, and the bar that a friend works at has a stick blender on hand for those sorts of drinks which works pretty well.

]]> By: Drew http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19484 Drew Mon, 07 Jul 2008 16:14:41 +0000 http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19484 oh and TIP! In the time it takes to make a Ramos (or Sureau), your bartender could have done 4-6 other drinks. And it gets tiring shaking and shaking and shaking that long, so show your appreciation for the feats of strength that went into your aperitif oh and TIP! In the time it takes to make a Ramos (or Sureau), your bartender could have done 4-6 other drinks. And it gets tiring shaking and shaking and shaking that long, so show your appreciation for the feats of strength that went into your aperitif

]]> By: Drew http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19483 Drew Mon, 07 Jul 2008 16:07:57 +0000 http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19483 @BostonKnuckleHead This one takes more than 10 minutes of active work to make ... so if you order it, I feel it's best to do so not during a rush, and probably worth asking your bartender if he or she has the time to make you one. To me, it resembles a ramos gin fizz, a fabulous drink I've only had once, and only because the bartender offered to make me one. I'd feel weird ordering one unless it was something I requested be brought with (or near) dessert while placing my order for a chef's tasting -- at least give the bar an opportunity to be ready for it and to have a window in which to deliver it. Oh, and if you do order one, for everyone's sake, do so with a bartender whose establishment appears on (or would find peers on) this site. To the bar pros here: would it be completely unkosher to make fizzes with one of those shaking machines the boba tea places use to emulsify their product? I have no idea if that would over-froth the egg or if the inevitable Hello Kitty-esque motifs painted on those things would just be too ugly on your mahogany and copper. @BostonKnuckleHead
This one takes more than 10 minutes of active work to make … so if you order it, I feel it’s best to do so not during a rush, and probably worth asking your bartender if he or she has the time to make you one. To me, it resembles a ramos gin fizz, a fabulous drink I’ve only had once, and only because the bartender offered to make me one. I’d feel weird ordering one unless it was something I requested be brought with (or near) dessert while placing my order for a chef’s tasting — at least give the bar an opportunity to be ready for it and to have a window in which to deliver it. Oh, and if you do order one, for everyone’s sake, do so with a bartender whose establishment appears on (or would find peers on) this site.
To the bar pros here: would it be completely unkosher to make fizzes with one of those shaking machines the boba tea places use to emulsify their product? I have no idea if that would over-froth the egg or if the inevitable Hello Kitty-esque motifs painted on those things would just be too ugly on your mahogany and copper.

]]> By: BostonKnucklehead.com http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19459 BostonKnucklehead.com Mon, 07 Jul 2008 12:41:00 +0000 http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19459 Wow this even is no joke. That last drink sounds amazing. Do you think it would be too much to ask a bartender to make that some night? Wow this even is no joke. That last drink sounds amazing. Do you think it would be too much to ask a bartender to make that some night?

]]> By: Drew http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19446 Drew Mon, 07 Jul 2008 11:46:23 +0000 http://drinkboston.com/2008/07/05/saints-of-st-germain/#comment-19446 Congrats Ben and Misty! Any chance of seeing Misty's recipe up here as well? Congrats Ben and Misty!
Any chance of seeing Misty’s recipe up here as well?

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