Here you'll find some of our favorite recipes!When the mood strikes, nothing but a Dirty Banana will do. C'mon, we're talking about cocktails, people! Bananas, chocolate, rum ... these are a few of our favorite things. And because y'all were so stoked over this recipe, we thought we'd to capture this next round of drink making on tape. 2 oz coconut cream 1.5 oz coffee liqueur 1.5 oz light rum Splash of chocolate syrup Place all ingredients in your blender. Blend, pour, add a straw and get down. Ice Cream & Frozen Treats The podcast "Tiki Bar TV" has created a series of themed drinks. Love in the South Pacific Served in a Volcano bowl. Served in a hollowed pumpkin with floating pumpkin bits. Garnish with cherry and lemonParrothead TtsParrothead StyleParrothead IdeasParrothead PartiesParrothead TailgatingBuffett 2014Buffett ManiaBuffett BoardBuffett IdeasForwardThis is a fabulously quirky headband. A parrot headpiece which secured to your head via a hairband.

Margarita 8217Cups MargaritaMargarita MondayMargarita RecipesFreeze MargaritaFrozen Margarita RecipeMargaritas NobleMargaritas TequilaCup TequilaForwardPeach Margarita's with Peach Schnapps! bamix gordon ramsay test1/2 cup tequila 1-1/2 cups margarita mix 2 ounces Peach Schnapps 16 ounces (about 2 cups) of peaches 1 Tablespoon of sugar (optional if peaches are not sweet) 1 cup crushed ice Fresh lime for garnish Saltninja blender n600 Man, there are few things out there more polarizing to people than creamy drinks. tribest personal blender melbourneAnd it’s funny, you know, because I think it’s a pretty universal thing that our mouths just water at the sight of a creamy cocktail. oster versa 1400-watt professional performance blender walmart

Look at a properly made Ramos Gin Fizz. Or a White Russian. oster gourmet diecast dial blenderHow delicious do they look?hamilton beach blender hbh650 review But then there’s this guilty feeling that I think kicks in for most people, where it’s like, “I can’t justify drinking something that contains a bunch of fucking cream.” oster 6706 6-cup 10-speed 450-watt blenderAnd I get it, I totally do. Personally, I also try to save up those points and spend them during the holidays. But there’s no getting around the delicious factor. So what about alternatives? I like almond milk in my coffee. I even make my own at home. But one creamy substitute that I can’t live without in my life is horchata.

See the previous post for more on that. Anyway, as someone who has been making drinks for almost half of his life at this point, I had to try making something with horchata. My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him (among other things), simply Banjo. Banjo and I have a great way of working on cocktails together. It’s very collaborative, and nobody gets too attached to an idea if a better one comes along. (I wrote more about this process for Playboy, check it out) And so it happened that we started working on our new horchata cocktail. And, of course, we broke out all of the typical formulas that we’d both seen on menus before: aged rum and horchata; aged tequila and horchata; variations on a White Russian with horchata instead of cream. And none of them were working, and we were about to scrap the whole idea. But then we had a thought: what if instead of a flabby, creamy drink, we did something more bright and citrusy?

We certainly hadn’t seen that done before, and we know rice milk isn’t going to curdle the way cream would. And suddenly, within minutes, we’d assembled what is quickly becoming one of our most popular new drinks, the Southbound Suarez. Named after our favorite song on our least favorite Led Zeppelin album, I like to think the same stands of a reminder of just how tough this one was to create. 1½ oz. reposado tequila ½ oz. agave syrup ½ oz. lime juice Combine ingredients with ice cubes and shake until cold. Strain over fresh ice in an Old Fashioned glass and garnish with a lime wedge. A side project, an experiment or just a simple curiosity that turned into a delicious phenomenon that we're still serving to much delight at our bar, barrel aged cocktails explore the gentle manipulation of a drink's flavors over time. This post details the inspiration, the history and the methods behind my barrel aged cocktails. My problem with homemade tonic water has always been a flavor profile that was too esoteric for the general audience.

This recipe takes some of the positive qualities people have come to understand from commercial tonic water and updated them with fresh ingredients. Turned off by the glop you find in the grocery store, and unable to endure another long egg and cream whipping session, I set out to build an egg nog recipe from the ground up that retained the character of the orginal formula, was easy to make in a few minutes at home or at the bar, and tasted absolutely delicious. See if you agree with the result. One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same. The problem with living in Oregon is the absence of little wooden shacks by the sea that sell cases of fresh ginger beer stacked on back porches. But with some readily-available ingredients, a recipe I've been revising for several years - and a few free minutes - I can easily transport myself to a little fishing boat on the ocean as I sip a Dark and Stormy made with fresh, house-made ginger beer.

It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all. The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now. You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you. Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning "little blood") is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave. The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false.

Here are a few you've probably heard yourself. The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass! I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more. I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch. There isn't much I can say about this video that hasn't been said already.

If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart. My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon. I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary. The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.