whomper Posted February 21, 2009 Share Posted February 21, 2009 (edited) If you are out or home having a drink what do you usually order ? Since I started bartending I have asked my friends this question because its good to hear what people are ordering so I am prepared . I have always been a beer drinker. When I am out I rarely drink mixed drinks. I usually just have beer. What says the huddle masses ? TBone no need to reply. I have your Captain and Coke with a lime lined up. Darin I know you like to mix it up but I think I am safe if I get a Jack N Diet ready for you. Big John I know this may be Food and Beverage but I put it here because its research Edited February 21, 2009 by whomper Quote Link to comment Share on other sites More sharing options...
Czarina Posted February 21, 2009 Share Posted February 21, 2009 Sapphire and tonic (diet) extra lime. Yum. Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted February 21, 2009 Share Posted February 21, 2009 Used to be a Crown and Coke man with a shot of Jager chaser while I was waiting for another beer. I also dabbled in the sours - vodka and tequilla mostly. Sweet iced tea or Dr. Pepper now. Quote Link to comment Share on other sites More sharing options...
whomper Posted February 21, 2009 Author Share Posted February 21, 2009 Used to be a Crown and Coke man with a shot of Jager chaser while I was waiting for another beer. I also dabbled in the sours - vodka and tequilla mostly. Sweet iced tea or Dr. Pepper now. Sours were really popular that first night I worked at the bar. Grey goose sours , Whiskey sours, Amaretto sours. We poured a ton of those. Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted February 21, 2009 Share Posted February 21, 2009 Sours were really popular that first night I worked at the bar. Grey goose sours , Whiskey sours, Amaretto sours. We poured a ton of those. At least they are easy to make. Quote Link to comment Share on other sites More sharing options...
skylive5 Posted February 21, 2009 Share Posted February 21, 2009 Depends on the mood. Most of the time..Bacardi and coke. Sometimes with salt around the top. Other times... a rum collins. Every once in awhile 12 year old Glenffddich neat if they have it. But then I haven't been out since last year and then I drank Iced Tea. LOL Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 21, 2009 Share Posted February 21, 2009 good bourbon on the rocks.. Quote Link to comment Share on other sites More sharing options...
BeeR Posted February 21, 2009 Share Posted February 21, 2009 Beer or wine. Don't hit the hard stuff much. Quote Link to comment Share on other sites More sharing options...
whomper Posted February 21, 2009 Author Share Posted February 21, 2009 At least they are easy to make. Hell yeah. Quote Link to comment Share on other sites More sharing options...
twiley Posted February 21, 2009 Share Posted February 21, 2009 Vodka, ice, and a peel. Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted February 21, 2009 Share Posted February 21, 2009 I thought Az's suggestion that you have some sort of gimmick all your own was a great idea. In my group of friends, beer, vodka and wine are the players. So I keep plenty of Shiner, Pedernales Cellars stuff (or whatever they have at the store) and a bottle of either Dripping Springs or SAVVY vodak around. Texas being my theme. I don't know if New Jersey has those options but certainly an idea... Quote Link to comment Share on other sites More sharing options...
wildcat2334 Posted February 21, 2009 Share Posted February 21, 2009 goose and tonic assorted beers patron the occasional jagerbomb Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted February 21, 2009 Share Posted February 21, 2009 Any Spiced Rum with Diet Lime/Coke ........hopefully on the wagon forever though Quote Link to comment Share on other sites More sharing options...
twiley Posted February 21, 2009 Share Posted February 21, 2009 the occasional jagerbomb I did a few of those yesterday afternoon. Still burping them up. Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted February 21, 2009 Share Posted February 21, 2009 Screwdriver if I'm in the mood for mixed drinks. When I was younger, a good Long Island Iced Tea. If its the hair of the dog that bit me time, then a stiff Bloody Mary hold the tobasco/pepper is in order. BTW: A Bloody Mary without celery should be a crime. Now I'm an MGD, shot of goldschlager kinda of guy. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 21, 2009 Share Posted February 21, 2009 good bourbon on the rocks.. +1 Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted February 21, 2009 Share Posted February 21, 2009 I'll take a salty dog. Quote Link to comment Share on other sites More sharing options...
whomper Posted February 21, 2009 Author Share Posted February 21, 2009 Any Spiced Rum with Diet Lime/Coke ........hopefully on the wagon forever though Quote Link to comment Share on other sites More sharing options...
detlef Posted February 21, 2009 Share Posted February 21, 2009 It completely depends on the type of place I'm going to and my mood. Though type of place trumps all because you don't want to try and get a good drink from a crappy bar. I've been on a sazerac kick since my trip to NOLA, but that's a drink that is either delicious (if done well), or nasty if not. We made the mistake of ordering a round at a music venue and they were horrible. In fact, my friend had to talk me into trying them later on at the right kind of place, assuring me that what we drank were not, at all, sazeracs. Turns out, he was right. Learned that you want to drink that drink at a nice place where the guy can take the time (and know-how) to do it right. To a lesser degree, same goes even for a martini. If it's a nice place that uses good stems and quality vermouth and garnish. But, nearly as importantly, that I won't look vinegary fresh sipping from some crappy excuse for a martini glass while everyone else there is pounding beers and I can relax in a nice seat, then I might go that way. If, however, the kids at the restaurant have dragged me out to some college bar, then it's a beer or jack and coke. Quote Link to comment Share on other sites More sharing options...
Footballjoe Posted February 21, 2009 Share Posted February 21, 2009 I like diet coke with diet coke, perferrable not shaken or stirred. How much would that set me back at the club? Quote Link to comment Share on other sites More sharing options...
whomper Posted February 21, 2009 Author Share Posted February 21, 2009 It completely depends on the type of place I'm going to and my mood. Though type of place trumps all because you don't want to try and get a good drink from a crappy bar. I've been on a sazerac kick since my trip to NOLA, Its funny you should mention this drink. They flagged it in my bartending school book. Here is the write up Sazerac (A New Orleans Classic trying to make a comeback) 2oz Rye Whiskey 1/2 simple syrup 2 Dashes of peychaud bitters (New Orleans anise flavored bitters) 1 dash angostura bitters Splash of absinthe Lemon peel Quote Link to comment Share on other sites More sharing options...
whomper Posted February 21, 2009 Author Share Posted February 21, 2009 Its funny you should mention this drink. They flagged it in my bartending school book. Here is the write up Sazerac (A New Orleans Classic trying to make a comeback) 2oz Rye Whiskey 1/2 simple syrup 2 Dashes of peychaud bitters (New Orleans anise flavored bitters) 1 dash angostura bitters Splash of absinthe Lemon peel Detlef I think the availability of the peychaud bitters might make the difference between a good and a bad one Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted February 21, 2009 Share Posted February 21, 2009 (edited) Vodka & Tonic. Edited February 21, 2009 by Chief Dick Quote Link to comment Share on other sites More sharing options...
detlef Posted February 21, 2009 Share Posted February 21, 2009 (edited) Detlef I think the availability of the peychaud bitters might make the difference between a good and a bad one Actually, I'm pretty sure that every place down there has peychaud since it's the bitters of NOLA. The one that was nasty was nearly pink from having gotten waaay too much bitters. Also, rather than swishing around the minute amount of absinthe and pouring the rest out, they just mixed it in. Thus, the drink was too bitter and tasted too much of licorice. That and they were shaken rather than slowly stirred. Basically, they did everything wrong and, for all I know, prolly used some crappy generic anisette. In fact, as an example of how quality and craftsmanship trumps authenticity, we're making a variation on it at Jujube right now. My pastry chef was making candied orange peel for a dessert and, as a by-product, we ended up with a bunch of orange flavored simple syrup. My bartender wanted to use it for something, so we subbed that for the regular syrup and did equal parts peychaud and Regan's Orange Bitters No. 6, which is an artisan bitters out of Kentucky (I think). Drink is stellar. Interesting side note on the Regan's Bitters. Because bitters is usually 70 proof and yet is sold as grocery rather than liquor (like extracts), the FDA tests it to make sure it's nasty enough that nobody would want to drink it. They refused a number of his recipes because they weren't nasty enough until he finally made a batch, just undrinkable enough to be considered bitters. Kinda funny. Side note #2. There's no easier and cheaper way to upgrade your bar than to use top notch bitters and vermouths. The good ones cost way more than the cheap stuff, but you use so little that it doesn't change the cost of the drink that much. None the less, a Manhattan made with Vya sweet or a martini made with Vya dry both taste 10x better than one made with the basic stuff and, IMO, both make a much, much bigger difference than an upgrade on the basic liquor in the drink. Assuming, of course that you're not using rot gut. Edited February 21, 2009 by detlef Quote Link to comment Share on other sites More sharing options...
whomper Posted February 21, 2009 Author Share Posted February 21, 2009 Actually, I'm pretty sure that every place down there has peychaud since it's the bitters of NOLA. The one that was nasty was nearly pink from having gotten waaay too much bitters. Also, rather than swishing around the minute amount of absinthe and pouring the rest out, they just mixed it in. Thus, the drink was too bitter and tasted too much of licorice. That and they were shaken rather than slowly stirred. Basically, they did everything wrong and, for all I know, prolly used some crappy generic anisette. I meant when you had the drink away from Nola in regards to the availability of the peychaud. I have never made one of those but you make a great point about shaking and not stirring as it is something they emphasized to us in class. Like in a manhattan you usually stir whiskey so not to dilute the flavor unless its in a sour Quote Link to comment Share on other sites More sharing options...
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