/ck/ - Food & Cooking

>cocktail
>cock

>>19610467
how many penises have you sucked and how many more will it take to satiate your cocklust

>>19610476
Believe it or not, I've never once sucked dick, or had sexual relationships with a man.

>>19610467
Exhausted, caffeine-addicted wagie comes in and asks you for a kahlua cocktail (or other coffee liqueurs)

What do you make him?

Any cum based mixes you enjoy?

>>19610467
Can I have ummmmmm a coke and cognac please?

>>19610629
1.25oz HC anejo especial or other aged rum
1oz house coffe liquor *
.75oz creme de cacao
10g cane sugar
Pour everything into a mixing glass, stir with ice and serve in a chilled cocktail glass (the ones they use for martinis).
* To make coffee liquor make coffee using 1/2 vodka, 1/4 aged rum and 1/4 distilled alcohol (like everclear) instead of water, and when it's done make another coffee using the coffee you got the first time; I use a moka but anything goes.
>>19610634
No, but the book for you is Semenology, you should be able to download a pdf from the usual places.
>>19610635
Coming right up.

>>19610467
Bartender one sazerac please

>>19610467
What are your recommendations for upscale London bars?

>>19610701
Right away.
>>19610705
I'm afraid I don't know, I've never been in London for more than a few hours at a time.

>>19610467
What's your preferred amaro?

>hey can we have a round of gin fizz for the table?
it's brunch, how do you respond?

>>19610691
Thanks senpai, what's that cocktail called? It sounds great

For the liquour, what's the reasoning behind the distilled alcohol instead of an even rum/vodka split?

That's a great trick for making liquour though, I'll have to remember that. Thanks senpai

>>19610467
I think the whole idea of “mixology” and overpriced, complicated cocktails is pretty stupid and gay. That being said, has it actually been a useful skill for you as far as getting good jobs?

>>19610731
If it has to be strictly italian, Braulio, or maybe Amaro del Capo; if not, Jägermeister.
>>19610750
But of course.
>>19610786
>what's the cocktail called
It's one of my recipes, it doesn't have a name.
>why distilled alcohol
Because it makes the end result ~30% more alcoholic, and double coffee made like that tastes very strong; the purpose is to dilute the final drink as little as possible.
You can always stir with ice for a tiny bit more if you want to dilute it more, but this way you have the option not to.
>thanks senpai
no worries f a m

>>19610795
>mixology
It's a flashy title, but it's something mostly everybody can do at a high enough level.
What you might find stupid and gay is the marketing and aesthetic and pretense of calling it mixology more than the actual act of developing cocktails instead of using ones found in recipe books.
>overpriced
This really only depends on your expectations.
>complicated
I don't understand how this can be detrimental to the experience.
It's like saying complicated, elaborate dishes are stupid and gay because hot dogs exist.
>has it been useful to get good jobs
Yes, but not so much because people who have hired and to this day hire me still specifically look for people who can invent/design/develop/make up cocktails for their bar or event, rather because it's one more thing that I can do that much of the competition can't do, or can't do as well as I can.
Only a few times I've been specifically asked by clients to develop cocktails for events, and it was because they were themed events, like "mediterranean aperitivo", or "tropical (but not quite tiki) night", and most people who hire me couldn't tell a very good drink from an average one even if they applied themselves.

You wouldnt judge me if I asked for a fine cognac and a can of coke?

>>19610467
Redpill me on Italian liqueurs, anything Amaro.

>>19610907
NTA, but the customer is always right, especially if he's buying top shelf ;)

>>19610467
I don't drink, but in a hypothetical scenario where I find myself at a bar and have to order something without looking like a faggot or a pussy, what should I order?

>>19610907
Definitely not, as long as one's at least polite I'm not going to judge them.
>>19610923
They're herbal, think bitter herbs and roots like angelica root, orris root, licorice, nettle, gentian, chamomile, but also mint, sage, anise, star anise and what have you, try a few different ones and you'll easily notice what they have in common.
Most of them are also quite sweet and viscous, despite "amaro" meaning "bitter", Fernet Branca being a stark exception in that it's viscous but not at all sweet.
They're easy to make, so people make them at home, most commonly single herb ones, while brand name ones are made with closely guarded herb mixes, and lots of towns, valleys and tourist places in the north have their own, so you can go someplace and get the local amaro as souvenir.
I'm not sure why you posted that pic though, absinthe is not an amaro.
>>19611093
Get whatever you'd like to drink, a coke, a 7up, an orange juice.
>inb4 I'll look like a fag or a pussy if I don't order anything alcoholic
That's most likely your own impression, but if you want to look knowledgeable without exaggerating ask what gins they have behind the bar and then get a gin tonic with Tanqueray n.10 and the standard Fever Tree tonic.
If they don't have n.10 any thing's fine, having been heard asking for the gin list is what makes a difference.

what region do you live in/know well? i'd be interested to get some bar recs for areas that i frequent. i'm currently splitting my time between northern new england and austin, but we travel a fair bit.
also, not a comment, but i'd like to share with you my house boulevardier. you should try it; i have yet to have a better one.
2oz rye (your choice. i use old overholt at home cause i'm chintzy but you could use something nicer)
1oz cocchi di torino
3/4 oz gran clasico amaro
1/4 oz campari
stir over ice, strain into a coupe

>>19610467
Why do so many bartenders absolutely fuck up a sazerac?

It's either too acidic, or too sweet, or too alcoholic. One of these days I'll just teach them how to do it.

What are the best brands of tonic water?
Oh and a negroni please

>>19611518
There's no acid in a Sazerac right, so how tf does it become too acidic?

>>19611478
I'm living in Italy, I know the provinces of Milan and Varese well enough, and I know Dublin well.
>house boulevardier
Thanks for sharing, sadly for all its purported italian-ness I can't find Gran Classico for sale anywhere here, but I'll keep an eye out.
>>19611518
Bartenders can fuck up everything, it's not a noble or sought after profession, so all manners of unmotivated idiots go for it, and the result is that the average bartender cannot follow a 4 ingredient recipe.
If you're particular about your cocktails making them yourself is a better idea, you an always go to bars to socialize or try new drinks.
>too acidic
Cheap shit that's passed for absinthe instead of actual absinthe, or an ungodly amount of (shit) bitters.
>>19611586
Fever Tree is by far the best among what you can find (almost) worldwide.
In the US you should be able to get Q tonic as well, and I've read good things about it but the source proceed to not always be reliable, so check it out but don't let this raise your hopes too high.
Schweppes zero is the best you can find for cheap.

>>19611586
boulevardier-anon here: i'd try getting some tonic syrup instead, especially if you have a soda machine at home, which is a fun thing to have. then you can adjust the strength of the tonic and the taste is better than most bottles out there. i usually get Liber & co. OR, you could be a real baller and make your own tonic syrup. you can get cinchona bark online or sometimes at your local woo-woo herbalist and crystals shop. lots of recipes online. it's easy and a lot of fun and keeps for a long time once you've made it.

>>19610467
is it weird to order an old fashioned without ice?
I can't stand the taste of cold bourbon but a room temp old fashioned is fucking delicious

Any recommendations on a reasonably priced rum for a rum & coke? Also how can I make a good hot toddy?

>>19612108
The cola pretty much destroys the flavour of the rum stick with spiced at least that way it will have a nicer back taste

>>19610467
One hermanos please

>>19610467
That looks like the guild navigator cage from Dune.

>>19610907
A high end bartender, if he is not a fuckwit will say "Certainly, sir, do you have a cognac that you prefer? Or would you like a recommendation? " If it hurts your soul too much to mix a $200 a shot cognac with coke you just serve a bottle (a little one if possible) or glass of coke on the side. Everyone is happy. It's not that hard. I would also put out a tiny dish with sliced lemon, lime and orange in case they want some citrus.

How are bartenders coping with the Chartreuse 'shortage'?

>>19610467
How would you use home brewed apple wine (14-16% ABV) in a cocktail?

>>19612108
If you like rum and hot toddies, try a hot buttered rum if you haven't already. They are Patrician choice. Highly recommend.

>>19612310
Appletini. Apple sour. With bison grass vodka in a mojito (add vanilla). Apple and applejack old fashioned. Apple and ginger smash.

When I worked in the hospital we couldn't discharge our surgical patients til they shit. We used to give them something called the bowel bomb that worked about 99% of the time. Combine 4 oz prune juice, 4 oz black coffee, 4 oz vanilla ice cream, 2 tbsp butter, 30 ml milk of magnesia. Microwave, and mix well.

>>19612342
>With bison grass vodka in a mojito (add vanilla)
>Apple and ginger smash
These seem the best, thanks OP

>>19610467
Why do you fuck dogs on a regular basis?

Also how many customers said "I can handle this Long Island Iced Tea!" or something like that, only to pass out at the bar? Any good stories on that?

>>19612349
I am not OP, but I know my way around. Both of those are excellent choices. You will not be disappointed. Cheers

>>19612383
Why do dogs lick their balls?
BECAUSE THEY CAN!

>>19612349
No worries! My go to flavours to pair with apple based drinks tend towards cinnamon, vanilla and sour. I reckon that the biggest split in Champaign/Sparkling is between the breast, yeasty, autodidetic flavours and the cidery apple flavours. Anyways something like a French 75 could easily be boosted by an apple wine. Good on you.

>>19612451
Breast = bready lol

>>19610469
XDd fr

>>19612084
Depends, if you mean prepared with ice but served without then no, I generally serve them without ice as I find a slight warmer drink is better than a colder, more diluted drink.
If you mean prepared with no ice then yes, cocktails expect a certain amount of dilution, without which they're more alcoholic, annoyingly so to the usual customer.
Then again, this is what's meant by the customer's always right, so if you're sure you want it prepared and served in a certain way you only need to ask for it.
>>19612108
HC anejo especial if you want basic rum, Pampero seleccion if you want more vanilla, and Kraken if you want more cocoa.
>hot toddy
Infuse whisky with your preferred spice mix, vanilla, cinnamon, licorice, cloves, star anise, pepper, bay leaves, lemongrass... then when it's time to prepare the drink heat up water, warm up the cup, heat the water again, add the whisky to the cup and pour the water over it.
It requires infusing more whisky than you need for a single drink, but it makes everything a lot more convenient, and easier to obtain consistent results.
>>19612123
I'm afraid I don't know this one nor I can find it after looking it up, do you know the recipe?
>>19612296
I haven't worked in a single place where drinks made using chartreuse were popular, so not me nor anyone I personally know has experienced such shortage.
I'd expect them to simply use a different, similar enough herbal liqueur though.

>AMA
fuck off with this reddit shit
it doesnt work on 4chan

>>19612310
It depends on the taste of the wine, if it's very strong apple you can use it in place of cordials in recipes, and if it's not you seem to have made a bit of a mistake in your post. Luckily, the users of 4channel are always willing to help you clear this problem right up! You appear to have used a tripcode when posting, but your identity has nothing at all to do with the conversation! Whoops! You should always remember to stop using your tripcode when the thread it was used for is gone, unless another one is started! Posting with a tripcode when it isn't necessary is poor form. You should always try to post anonymously, unless your identity is absolutely vital to the post that you're making!
Now, there's no need to thank me - I'm just doing my bit to help you get used to the anonymous image-board culture!
>>19612344
Wow, you learn something new everyday.
>>19612383
>stories of people getting blackout drunk
Nothing entertaining, either me or a colleague or an employee or whoever tell them that they won't be served anymore, then they try to argue and we don't give them the time of the day, or they're apologetic for being a bother and see themselves out.
I've worked in a few bars where people would get drunk and unruly on the daily, but only very briefly, I get more entitled ignorant assholes than drunks.
>>19613099
Are you asking, after 47 replies and 6 images from 26 posters, why it does work on 4chan as well?

>>19613099
AMA started on 4chan newfriend

>>19611586
No negroni? :(

This is a comfy thread. Thanks, OP.

>>19612451
Try out some Calvados, it's pretty good even if you don't like the French.

>>19613150
These things are difficult to trace and it might have been from Totse or even earlier like BBSs and stuff.
&t

What's a good drink to make with a passionfruit liqueur?

>>19613185
Good call with the Calvados! Miles above Lairds.

>>19613307
Porn star martini is the obvious answer, but a rum Old Fashioned (a really funky dark over proof rum is ideal) and 15 or 20 ml of passion fruit liqueur is awesome. Try using brown sugar and grapefruit bitters.

>>19610467
What's the best way to piss off wine nerds?

>>19613539
Beer and birds that'll piss off the niggers to no end.

Recommendation for the apple brandy in a jack rose?

>>19613154
Come on anon, you're a grown man, you don't need a stranger online to play pretend and tell you that you'll get a Negroni on top of answering your actual questions.
>>19613307
I'm not aware of any, but if you must try mixing it with some white rum, lime juice, bit of lemon juice and bit of orgeat, the final drink should be sour.
>>19613539
>how do I piss off people
Just being an all around little shit should do the trick.
>wine nerds specifically
Become a wine expert and correct them at every chance.
>>19613559
Me working in Europe I'd use the cheapest available Calvados, I don't think the jack rose would gain much from being prepared with a good brandy, though if you must try Boulard VSOP.

I usually get a gin and tonic for my first cocktail. Cheap, palatable, can sip on it till my friends come or the bar gets more crowded or until something happens in general. Just an excuse to sit down.
Got any better suggestions?

Where or how can I get chartreuse?

Do you have a go to Chartreuse substitute?

Do you have a drink you’d specifically recommend for making with an expensive bourbon?

>>19610467
'mixologists' are self centered faggots and need to be brought down a peg. Most cocktails are crap. The good ones are old, and have stayed around because they are good. Additionally I believe a beverage should be good on its own before it it mixed to make it good.

>>19612021
>There's no acid in a Sazerac right, so how tf does it become too acidic?
One way it can become acidic is when a bartender cuts of a far too thick piece of orange skin that includes some orange "meat' and juice, and doesn't just express it onto the glass, but also puts it into the glass.

>>19612062
>Cheap shit that's passed for absinthe instead of actual absinthe, or an ungodly amount of (shit) bitters.
I think the bitters overkill is the usual suspect.

>If you're particular about your cocktails making them yourself is a better idea, you an always go to bars to socialize or try new drinks.
Sure, but how does one get the proportions right when every recipe I find on youtube has slightly different ones?

>>19610467
>cocktail bartender, beer bartender
Do you really need a separate bartender for the beers?

>>19614994
The fact you know and understand a Sazerac is makes me like you OP. That and perfect Manhattans are my favorite.

Now a question, in any cock tail do you ever put water? Not to "water down" but to make better, imho in a Manhattan a tiny splash wakes it up. I know sounds weird, so I guess also your thoughts?

>>19614252
>what cocktail do I order
Whatever you like, how am I going to know what to recommend if I don't know you or what you like?
Get a grip anon, have a look at the menu and order what looks interesting.
>>19614348
>where
The liquor store, or on amazon if you live in the EU.
>how
You go in, you bring it the counter and you pay for it; if you live in the EU you certainly don't need me to explain how to order stuff off of amazon.
>go to substitute
My homemade herbal syrup made with lemongrass, licorice basil, sage, mint and bay leaves.
It 's barely similar but it's herbal and sweet, so it's good enough for the purpose.
>>19614355
Anything whisk(e)y forward starting from the old fashioned, it doesn't even need to call for bourbon in the original recipe, just remove a bit of sugar if there's any.
The opposite is true as well, I for example find mint juleps sickeningly sweet and vanilla-y when made with bourbon, so I make mine with cheap mild scotch.
>>19614971
>old cocktails have stayed around because they're good
Cocktails largely come and go like other fashions, and the classic cocktails that are nowadays considered staples for the manly man were unknown to all but cocktail enthusiasts before ~2005, and only became popular again because of Mad Men.
There are also plenty, and I really mean plenty, of very good cocktails that you can find in old bartending recipe books that nobody remembers nowadays, like the ace, the recipe for which I believe was first published in the Trader Vic's Bartenders Guide.

>something should be good even before mixing
Cocktails were invented to improve the taste of lower quality alcohol, the old fashioned for example was popular because it made the cheap bourbon that was served in shadier speakeasies during prohibition palatable.
There's a merit to using high end ingredients for some cocktails, but if you have something good enough to drink on its own you might as well drink it on its own instead of mixing it with sugar, juice, whatever liqueur you have at hand, your sister's girlfriend's spit and coca cola(r), like the recipes for most cocktails call for, where its qualities would be lost to most palates.
>>19614994
>too thick slice or orange
That would make the drink bitter, not acidic, you'd need juice to make it acidic, and an improbable amount at that.
(Also the sazerac is garnished with lemon peel.)
>how does one get the proportion right
No such thing as "right", you start from a recipe that looks good to you, try it out, change what you think could be improved, try again, rinse and repeat until you get something that you like, without reservations.
With time you get a better sense of what proportions work and what substitutions you can make, but the general principle is the same, and it took me a while to refine my favorite daiquiri recipe.
>>19615002
No, but if you go someplace that's famous for their beer you expect a bartender who know their shit about beer, from how it's made to what process/ingredient contributes to what taste to why to use a certain glass for a certain beer.
The titles beer/cocktail bartender just refers to someone who's more knowledgeable about beer/cocktails than the average bartender.
>>19615134
That wasn't me.
>do you ever put water
You dilute something everytime you add ice to it, and a specific amount of dilution is usually preferrable, which is why martinis aren't shaken, though that specific amount is up to personal preference, so it makes sense to add a bit of water to soften a drink.

do you have any fruity cocktail recommendations for people who dont like the taste of alcohol?

are there any stereotypes you have of people associated with certain drinks? for example, mine is usually a double tito's and soda.

>>19610627
fake and gay

>>19612062
Got any recommendations for some lesser known italian cocktails? negroni, spritz, bellinis are obvious.

>>19610467
Would a bottom tier 10+ y/o felony knock me from the running of running a state liqour department ?

Also whats the most common cocktail you've been asked to make

Captcha: 420PTY

>>19610467
I'll just have a glass of milk...

>>19610467
why doesn't any fucking bartender I go to know what a last word is

>>19615764
What the fuck *is* a last word?
Is it "straight grain alcohol", cause that'll be YOUR last words?

>>19615768
it's a cocktail made with chartreuse and gin you RAT FUCKIN BASTARD

>>19615776
I'm not a rat fucking bastard, I'm a sheep fucking bastard. Learn the difference.

>>19615780
kiwi or welsh?

>>19610467
I am playing with the idea of becoming a bartender or someday opening a bar. I do it as a side hobby and people have already asked me to bartend for events but I never took money. is it a good career?? gastronomy seems stressful and underpaid

>>19615764
because it's one of those classic cocktails that's the base for countless other variations like a paper plane for example

>>19615264
If it's to get drunk ask for a singapore sling with extra pinapple juice, or try a long island and see if you can stomach it, it has a very weak alcohol taste if it's made properly.
If it's to impress others, just get something non alcoholic, it's better to be seen drinking a clear soda than a pink sling with cherries on top if you're insecure about what others might think of you for your drinks choices.
>>19615288
Kinda, but the way people behave and how they order is much more telling than what they drink, so I try not to let their choice of drinks influence my opinions.
>>19615444
Campari col bianco (Campari with the white), aka a bit of Campari with sparkling white wine.
The hugo is also popular enough among younger people.
Cocktails aren't a big part of Italy's culture, so when people go for cocktails it's either the usual aperitivo-time suspects or super fancy stuff that originated elsewhere.
>>19615447
>felonies
I'm afraid I'm not familiar enough with US business practices to say.
>the most common cocktail
Spritz, then negroni.
In Ireland it was almost exclusively beer, and whenever one, generally a girl or a gay man above 30, asked for a cocktail it would be a pornstar martini or a variation thereof.
>>19615759
Sure thing.
Would you like it cold or warm?
>>19615764
Because it's one of those cocktails that's ordered once a year at best in any given place.
Combine that with turnover, a big staff, and chances are the person you're asking won't have even heard of it.
Just tell them how it's prepared next time.
>>19615776
>rat fuckin bastard
Hah, that takes me back.
Where are you from, if you don't mind me asking?

>>19615821
>I never took money for work
You don't have any sense for business and you'll be fucked over and sideways if you keep it up with that attitude after opening a business.
>Is it a good career
Bartending isn't unless you're doing it to save some money up while in uni.
Owning and managing a bar are very different from bartending, they entail much more work that has nothing to do with bartending, because you'd effectively have to run a business that your livelihood depends on, which in my opinion is more stressful than being a wageslave in a kitchen or an office.
If you want to get a sense of it just get hired as a bartender anywhere people go to drink on weekend nights and see how you like it, if you end up liking it it will also teach you good practices that you can put to use when you tend bars at events and how an actual commercial bar is run.

>>19610467
how do you remember all those recipes

You’re a faggot

are you white?

>>19616801
Practice passion repetition

>>19610467
is it stressful managing mixed cocks?

>>19616801
I learn them and then remember them, same as everything, plus cocktail recipes are all quite similar to one another.
>>19616864
Yup.

>>19610807
When I was a grade school kid and friend and I couldn't by beer in Florida, they were kind of strict about checking ages. Now this was my idea buy "near beer" which we could buy then make a box using a marker around the "near" part so it looks natural then give it to girls and they start acting drunk. It was hilarious.

How did you get intk bartending?

>>19616622
>You don't have any sense for business and you'll be fucked over and sideways if you keep it up with that attitude after opening a business.

calm down, i make enough money in my day job and won't charge close friends and family some measly dollars to mix drinks for a couple of hours and having fun

Most complex cocktail?

>>19617527
Manhattan

Why do my gin drinks always taste like bad body odor? I’m using Tanqueray, so it’s not well garbage but I just can’t seem to make it work. I have a good feel for basically every other base spirit except gin. Tips?

>>19617588
what kind of drinks are you making what the hell?
tanq is a good gin for a negroni.

>>19617588
Maybe you just don't like juniper.

>>19617643
I tried making a French 75. Did it with Veuve and fresh lemon. Tasted like armpits. Any other suggestions for a good gin mixer?
>>19617666
That might be it. But I can tolerate a gin and tonic.

>>19617643
Use lemon gin and sugar syrup

>>19617562
make a commonwealth

>>19617802
Meant for>>19617739

>>19617588
Change the tonic to a flavoured tonic to mask the taste if need be or go for Hendricks as your base

>>19617167
You must have been one of the cool kids, good on you anon.
>>19617380
Teenage rebellion, my father detests anything associated with alcohol and bar culture, so when I was 15 or 16 I got into cocktails, then I became decent at mixing drinks at home, me and my friends would organize small parties once every week or two weeks where I would try making all sorts of stuff for everyone.
The year I started university I decided I was in dire need of money, so I started working as a bartender because I had experience mixing drinks, and I went from there.
>>19617503
>mixing drinks for a couple hours for close friends and family
You're not bartending for events then, you're having fun with close friends and family at parties while mixing some drinks.
That's not to discount what you're doing, which is a fine way to get started and is an easy way to become (more) popular, but bartending for events means being the bartender and managing the bar for the event from start to finish rather than being a guest who also mixes drinks.
>>19617527
Some 8 layer pousse café that you have to make with +-1ml tolerances at most while remembering the order to pour the ingredients so that they don't mix.
I'm not sure what it is but I'm sure it exists.
The most complicated stuff a bartender will realistically be asked to make will be, depending on what you mean by complex, the singapore sling, because it uses 8 more ingredients than most drinks, or the whisky sour, because you need the egg whites to foam up, which they might sometimes not do.
>>19617588
I'm not sure what the body odor accord might be.
Does gin by itself have the same bad smell?
>>19617739
Let the champagne aerate more before using it and add a tad less lemon.
>good gin cocktails
Simple to more complex, dirty martini, gin tonic, gimlet, ramos gin fizz, sing sling.
Or you can try the aforementioned ace.

>>19610467
any suggestions for a fruity, refreshing mocktail?

Got a bottle of Cocchi Americano that’s collecting dust. Any ideas?

>>19610467
How annoying is the average customer? I'm anxious about being annoying to people in the service industry and that probably annoys them. I leave a big tip and then run away while panicking.

Opinion on tikichads? For me, it’s a blue Hawaiian.

>>19619324
I take it you've already made at least one vesper?

>>19619126
Virgin colada, citrus juice with ginger beer.
>>19619324
Gift it to someone who's into James Bond, drink it neat or on ice, use it to make vespers or add it to things like tom collins to give them a bit of a tonic flare.
>>19619329
Not very annoying at all in my case, but it depends on where you are.
If you're at a private event or a tourist-y bar people are almost never annoying, but if you're at a local town bar where 50% of the people are regulars who come every single day after work you find lots more entitled old timers who feel like they should take it upon themselves to make a display of how regular they are as often as possible, and then get offended when you don't humor them.
Still, most of the time you're not the one supposed to humor them, so it's fine.
>I'm anxious about being annoying
Just be polite, say please and thank you, you'll be fine.
>>19619351
>tikichads
You mean tiki cocktails or people who order them?
I like the classics like the mai tai and the zombie, though most of the others are redundant because they're very slight variations on the classics for the most part.
Tiki culture has never been too popular where I worked and only a few people have ordered these drinks from me, so I can't say I found people who order them to have much in common.

>>19619638
Now that I think about it, I think I lacked either the vodka or the gin when I made it. Will give it another go, as I don’t recall whatever I made tasting special
>>19620147
Goodman