Speaking of ice, do you find the drinks come out better when gin or vodka has been kept in the freezer, or on the counter? I think the dilution would be better with a room temperature spirit.
Stirring. It's harder than it looks. Flighty bartender Alberta Straub demonstrates the best methods for stirring cocktails in this informative cocktail tutorial.
The next day, the incomparable bartender Alberta Straub said I simply had to try it. I'd never heard of chinato before, but I figured finding it would be a fun-if challenging- research project.
Cocktail culture isn't born,
it's created. In the Bay Area, it's due to more than a decade of
diligent work by many bartenders. Here are some of those who have
helped get us where we are. It's no surprise if you've seen most of the
names in our pages before; their contributions are all newsworthy.
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fun and comfortable
where are the rest?
Speaking of ice, do you find the drinks come out better when gin or vodka has been kept in the freezer, or on the counter? I think the dilution would be better with a room temperature spirit.
Blair Frodelius
wow.it is fantastic.keep it up
Yay!! Thank you super lots!!