The Libatarians

The song speaks for itself really

3 hours ago

Smokestack;

Getting ginger’s laid since ‘07

Pop in tonight and let the sexy sink into your skin

Peace and Fuckin’

(Alex)

8 hours ago

A wise man once said “a killer garnish is the way to a woman’s heart” (Tom)

1 day ago -

1

Breakdown Music.

Ayone else as excited as I am for his new album??

If so check this - http://www.gq.com/entertainment/music/201206/dangelo-gq-june-2012-interview?printable=true - out.

Peace ‘nd Fuckin’

(Alex)

2 days ago -

1

Super-Sexy Vermouth Decanters

(Tom)

3 days ago -

2

Sam Cooke - Live at The Harlem Square

Smokestack’s Album of the week.

According to some guy ’it’s one of the greatest soul records ever cut by anybody’. It’s definitely the best live album we’ve ever heard. “Bring it on Home” is especially amazing; who knew Sam Cooke could sound like such a rock star?

We’ll be playing it at some point every night this week.

So pop in, say hello, and if you like, grab a beer.

5 days ago -

1

Mojitos

Love ‘em or loathe ‘em there’s no denying their probably the general public’s most well known and most popular cocktail.

The mojito tends to be held in derision by the bar-tending community, the roll of the eyes when a customer peruses your well thought out and interesting menu only to dismiss it in favour of a ‘boring old mojito’

All this aside a slight debate erupted in the early hours of today/late last night after one too many beers about the best way to make one.

I like to always muddle fresh limes into the bottom of a Collins with either white sugar or some sugar syrup. I feel it portrays to the customer that I’m taking the time and effort to make the best drink possible by using fresh ingredients, and also the lime chunks in the glass, i find, looks nice as well.

Scott on the other hand favours using pre-squeezed lime juice and always using sugar syrup, claiming that there is very little difference taste wise between fresh limes and pre squeezed, and that it is a much quicker way to make the drink, therefore speeding up service for other customers.

This debate obviously raises a lot of questions that plague our industry. What’s more important? Consistency? Quality? Speed of service? Etc etc

But yeah the main question here is, which way makes the better mojito?

Help us out!

(Alex)

5 days ago -

1

CRITICAL MASS CHERRIES

For as long as I can remember now, cherries in Leeds have been as rare as rocking horse shit! Finally today we managed to get hold of a large batch, so decided to preserve them for use as garnishes. Using 3 punnets of Spanish cherries, we added 3 measures of Amaretto, 3 measures of Evan Williams (essentially making a big Godfather), and topped it up to the brim with simple syrup (1:1 ratio sugar and water). All was going well until Tom decided to cram another punnet of cherries in. Jar reached critical mass. Liquor everywhere. Good times on a sunny afternoon in the ‘Stack!

Mike

6 days ago

The Manhattan

I like mine perfect, with Rye, a lemon twist and a couple dashes of peychaud’s bitters.

60ml Rittenhouse Rye

15ml Noilly Pratt Dry Vermouth

15ml Carpano Antica Formula Sweet Vermouth

2 dashes Peychaud’s Bitters

Stirred, julep strained into a chilled coupette, and garnished with a lemon twist

Unbeatable

(Alex)

1 week ago -

2

thealcoholicscalendar:

I was just thinking I need a haircut when I came across this pic. Too bad there isn’t a place like this where I live.

Our kind of barber

1 week ago -

6