Comments on: We’ve seen this before

By: Mark

Mark — Wed, 27 Jan 2010 22:00:38 +0000

Hey Roz, try a Maiden’s Prayer: 1.5oz gin, 0.5oz cointreau, 0.5oz lemon juice, 0.5oz orange juice. That’s a drink I’ve had success making for friends that typically order Cosmo-ish cocktails.

Good luck!

By: Roz

Roz — Wed, 27 Jan 2010 18:46:35 +0000

Thanks mucho much, Lauren! I think the Jack Rose will also make a nice suggestion for Valentine’s Day! I’ll post a piece next week with a link to you, thank you very much!

If any of your readers have more suggestions for old school replacements, send them on! I’ll be a regular on your blog from now on. Love your stuff and the knowledgeable contributions of your readers. Guess that’s Boston for you!

Roz, Atlanta Bartender Examiner

By: ljclark

ljclark — Wed, 27 Jan 2010 15:49:09 +0000

John, Seven Grand’s philosophy is pretty much the norm here in Boston — a good thing, I think. Roz, thanks for joining in! A perfect drink to steer the Cosmo drinker toward classic cocktails is the Jack Rose: 1.5 oz applejack, 1/2 oz lemon or lime juice, 1/2 oz real pomegranate grenadine (http://drinkboston.com/2009/06/03/grenadine-real-pomegranate/). It’s pink and accessible, but a serious cocktail.

By: Roz

Roz — Wed, 27 Jan 2010 06:13:49 +0000

Hi, Lauren et al,
I’d love to bring a little New England savvy to my readers here in Atlanta. I’m intrigued by the idea of old school vs. new school cocktails. I still ccasionally order a Yellow Bird or a Harvey Wallbanger, but am too embarrassed now to order a Cosmo (after reading these posts). Think I’d like to do a piece that can help upgrade my ATL readers from Cosmos to something more up to date. Anybody got any drink recipes that might move a Cosmo lover off the dime? I’ll be happy to publish with full attribution. Also, what’s the average price of a craft cocktail at a place like Lloyd’s or Drink; obviously it would be with a premium call. I’ll check back here for your responses or you can leave them as comments on examiner.com/x-36449-atlanta-bartender-examiner. Sorry to barge in like this, but this is one of the most interesting (and thirst producing) articles and conversations I’ve come across in quite a while. Way to go, Lauren and fans!

By: John the Barman

John the Barman — Tue, 26 Jan 2010 19:47:27 +0000

Thank you for this write up. It just takes time. At Seven Grand we encourage the drinking of whiskey in classic drinks or on its own. We will still make a Jack and Coke or a Cosmo. When its 5 deep we don’t recommend other drinks because we don’t have time and we care about getting everyone what they want without a huge wait. Earlier in the night we make an effort to encourage Old Fashioneds, Manhattans, etc… We keep one crap beer, High Life, for people that want nothing else but that. You can’t win over everybody. That said, there is nothing wrong with a bar not carrying crap beer or cranberry so they can’t serve cosmos. Thats their way of educating. Much more aggressive then ours, but it still educates.

By: Alcachofa

Alcachofa — Mon, 25 Jan 2010 19:32:29 +0000

“The Bacardi-Limon guy at Drink”… I gotta hear about this.

By: john

john — Fri, 22 Jan 2010 01:57:28 +0000

The internationally acclaimed bartender, Stan Vadrna, sums it up perfectly with his interpretation of the Japanese mantra “ichigo ichie”. To him, this phrase means “one encounter, one opportunity”.

Gaz Regan also has a great line “Bartenders don’t serve drinks, they serve people”.

By: ljclark

ljclark — Wed, 20 Jan 2010 22:08:20 +0000

Randy, I think you’ll hear a loud, collective ‘here’s to that’ in response. Fred, your ES story couldn’t illustrate Boston bartenders’ hospitality better.

By: Randy

Randy — Wed, 20 Jan 2010 21:24:53 +0000

I don’t know, i will just say this (not to beat a dead horse..literally? ) The B-side always had your back. From the highest of the high to the lowest of the low. You all know you could walk in there and get a negroni or a pony bud and a jack. In my eyes it proved it could be both, and neither. It was good to know that one bar could accommodate any of your whims anytime of the day or night and no one blinked an eye.

By: Frederic

Frederic — Wed, 20 Jan 2010 15:39:04 +0000

I remember sitting at the bar at Eastern Standard and two ladies approached the bar to my right. They asked bartender Tom Schlesinger-Guidelli about how he makes an espresso martini in a way that expressed a doubt that Eastern’s was any good. Tommy took the time to not only explain the house recipe in detail but to use such poetry that I was almost sucked into wanting one. That level of hospitality, no matter how low brow the drink is (although ESK’s espresso martini is a little more gussied up than other places’), set the bar for how things should be done. Although that might be allowed to go away when the customers are rather rude to the barstaff from the get-go with their crappy drink order (the Bacardi-Limon guy at Drink).