tag:blogger.com,1999:blog-6012297615126425090.post7600900467997042779..comments2024-02-15T09:20:59.519+01:00Comments on Strain and Serve: Get me a Manhattan, Im Starving..!Unknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6012297615126425090.post-74743885805588914882008-10-31T16:22:00.000+01:002008-10-31T16:22:00.000+01:00I think you both have valid points...and I think I...I think you both have valid points...and I think I may have worded my blog a little badly. I was not implying that I EXPECT a true classic in every bar...My blog was simply inspired by a menu I saw recently, that had Classic Cocktails listed with "un-classic recipes." As Helmut said, "All aspects of Cocktails and Mixed Drinks have changed dramatically over the last few years," including the fact that more and more people are starting to drink them. It is just my opinion that if you are going to entertain people with drinks, especially the foundation drinks of our trade, then they should at least be the correct recipes. Im sorry if I offended anybody, I was certainly not implying that modern bartenders are not up to scratch....I should have made my point a little clearer.<BR/><BR/>Dear Helmut,<BR/>Firstly, it is a pleasure to hear from you and thank you for your feedback and support.<BR/>In response to your question about the sugared rim, my family live in Florence and when I went to visit last year, I popped out for a Negroni in a bar opposite Bar Casconi. It was there that a very old bartender told me that originally, Count Negroni's bartender used to sugar the rim of the glass as a way of flattering the Count. So that he could have a drink that looked ultimately better than anybody else's. Its not supported in any recipe's but the bartender assured me that the original Italian way was to rim the glass with Lemon juice and sugar...Even so, I have never put it on a menu due to the fact that it is not recognised as the "Classic Way" However I have suggested it to clients and it always gets a positive response. What do you think?<BR/><BR/>Regards,Strainerhttps://www.blogger.com/profile/14764221183401580488noreply@blogger.comtag:blogger.com,1999:blog-6012297615126425090.post-25396347834319889852008-10-31T15:11:00.000+01:002008-10-31T15:11:00.000+01:00kid-holger is right: bartenders all over the globe...kid-holger is right: bartenders all over the globe are still on the look-out for classic knowledge. <BR/><BR/>It'll take a while until all bartenders start off their career with an edition of Jerry Thomas' Bartender's Guide and some other reprints. <BR/><BR/>But just think back what kind of knowledge was available out there 5 years ago, and where we're now. It's been a landslide! And it's still going. And especially this here, the web, is one of the main reasons it will keep up momentum. <BR/><BR/>And as we're speaking: what's your source for the sugared rim?Helmuthttps://www.blogger.com/profile/08817932133342246778noreply@blogger.comtag:blogger.com,1999:blog-6012297615126425090.post-60518675997110544112008-10-23T05:43:00.000+02:002008-10-23T05:43:00.000+02:00first of all do i think that what you are saying i...first of all do i think that what you are saying is kinda contradicting. do you want every bar stick to one specific recipe which can be considered as the true classic? but when you come to the bar you want an entirely different cocktail. no need to complain there!?<BR/>and obviously its not impossible to get a true classic, since there are at least a handful cabable bars as you are saying. but it might be too optimistic to expect a sugar rimmed negroni in every bar. simply because not ever bartender has that kind of knowledge.to be honest i never heard about it either. but thats why i love my job. its a constant process of learning. please remember your perception of a good drink when you started bartending and compare that with today. get my point? there is certainly a lot of room for improvement in a lot of bars, but a lot has changed already for the better.<BR/>so the prestige hasn't actually been lost but gets rediscovered by very enthusistic bartenders around the globe.Anonymousnoreply@blogger.com