One advantage I have in my career – and believe me, I thank my lucky stars every day for my good fortune in this regard – is that I travel a lot. And when I do travel, I get to visit the greatest bars in the world and spend time picking the brains of the world’s greatest bartenders.
The most recent drink to grace our cocktail list is the result of my travels.
Taking inspiration from many sources, my initial interest in bitter, sour and sweet with a distinctly tropical bent was taken directly from the ever-brilliant Giuseppe Gonzalez and his now-famous Trinidad Sour.
While I, and the rest of the world, was taken by the combination of bitter, herbal, sweet flavors, it never really struck me as a an extensible sort of drink style until I came across Andrew Bohrer’s amaro-based Mai Tai variation called the “Elena’s Virtue”. Now here was a drink with legs, and a hint of what was to come in the world of cocktails, in my humble opinion.
But what New York and Seattle do well, San Francisco often does better, and usually with a lot more Fernet Branca, and that’s the conversation I had with Josh Harris while competing in the Domaine de Canton finals in St. Maarten this spring. And after tasting his simple concoction of ginger liqueur, pineapple and Fernet Branca I knew it was time for me to get my feet wet and try my hand at the herbal tropical sour.
The result has been a smash hit at the bar, as it very much follows in the style of our restaurant bar, a reflection of the crafted European style of cooking that emerges from the kitchen on a nightly basis. In other words, earthy, sour, herbal flavors do very, very well where we work.
Put all of this together, throw in a desire to explore the dusty, neglected bottle of Drambuie, and an early morning racking one’s brain to come up with a drink name (the original intent was Brixton Club) and a star was born:
Kingston Club
1½ oz Drambuie
1½ oz pineapple juice
¾ oz lime juice
1 tsp Fernet Branca
3 dashes Angostura bitters
Shake ingredients with ice and finish with 1 oz soda water. Strain mix over fresh ice into a chilled collins glass and garnish with an orange twist.
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.
About Me
My name is Jeff Morgenthaler and I'm the head bartender at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. Mixing drinks has become something of a passion for me in recent years, and I strive 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.
It has come to my attention, during many incidents over the course of several years, that your wonderful product is determined to kill me. I am not referring to the ubiquitous hangover that so many of my clients have endured as a result of partaking in your fine product, but rather something more sinister.
Certainly we are all aware of the internal damage that can be attributed to years of enjoyment of Grey Goose vodka; I will not dwell on such trivial matters here. I am of course referring to the razor-sharp, serrated, metal enclosures that your company currently uses to seal the product contained within your fashionably-slender frosted bottle.
After opening the first three layers of my hand while opening a bottle of Grey Goose vodka recently, I have decided to appeal to your fine company on behalf of bartenders everywhere. For the nineteenth time this year, I was relegated to bartending with my left hand last Friday night, as my right hand (I am currently right-handed) spent close to an hour in the bivouac of my pants pocket, bleeding my precious life’s blood into a bed of cocktail napkins.
In economical terms, losing the ability to use my right hand meant that I had 50% of my ability to pour your fine product for my customers. Furthermore, my reluctance to recommend your fine product for personal safety concerns resulted in even lower sales. Of your fine product.
While the occasional home user may understand my frustration, it is professional bartenders, with their wet, shriveled, and therefore vulnerable hands that are most susceptible to losing a pint of plasma every eighteen drinks as a result of your product. And if I am not mistaken, Grey Goose, it is placement in bars that helps drive your sales in the home market.
So, please, Grey Goose, if you value your market share – and the manual dexterity of bartenders everywhere – please work to develop a less violent enclosure for your product. Your consideration in this matter is appreciated by myself and my colleagues.
Thank you,
Jeffrey Morgenthaler
Comments
25 Responses to “An Open Letter to Grey Goose Vodka”
Good letter. I know the Grey Goose cap seal has ripped apart my fingers a few times. I think it is because of Grey Goose that I turned part of my bar kit bag into a first aid kit.
Liquid Bandaid does wonders, plus it won’t slip off your wet fingers into the ice bin or someones drink.
Sometimes I wonder if these companies ever try their products before shipping them. I’ve run into many odd bottles of rum – sometimes they’re not easily poured, sometimes the caps always crack, sometimes they have little inserts that just won’t allow the spirit out of the bottle. Please! Try your product before shipping it out!
Good post! I have run into many bad bottles, but the Goose takes the cake. That pointy little thing where you start ripping the foil off cuts my finger UNDERNEATH my fingernail every time. Maybe I should learn and just not open the next one?
26 Oct 2007 at 10:37 AM 5. Keith
I’ve found that the metal seals on some bottles can just be pulled straight off the top of the bottle. I do this with most wine bottles, but even scotch or whisky bottles work. Sometimes the cork will come with it, but it’s much easier (and less injury prone) to pull the excess metal off just the cork. I really don’t enjoy vodka, so I can’t vouch for the ability to do that with a Grey Goose bottle.
The procedure, what Keith just commented is working with Grey Goose as well (it is more difficult as it is a bit of a show of strength…) – however you don’t even need to get the cork out of the cap – because you still have the old cork of the old bottle, right?
I am also sometimes annoyed by the packaging design (e.g. I normally pull of directly all caps – but sometimes there is paper which is glued over the cap – so the new bottle looks directly like crap; or the plastic “pour sprouts” on many bottles (Bols) which you first have to remove, before you can use a normal pourer; several years ago I hurt myself, while removing one of this caps with a knife – so I had to go to hospital…).
TOTALLY! Whenever i make it past the wine foil with no injury the Grey Goose is there to humble my poor hand. thanks for pointing it out maybe we should get a petition?
I’m too poor to have much experience with Grey Goose, but even I know about the hazards involved with opening that bottle.
Is there any real benefit to using a cork with top-shelf vodka? Or is it just a superficial way to make your bottle look fancier?
29 Oct 2007 at 12:03 AM 10. david shenaut
Thank you for speaking on this subject. When pouring vodka it seems that speed is the formost concern of my client(who prefers a low cal-tasteless spirit). My hands have been greatly mis-treated by the goose. Therefore, I’ll often offer the super premium with the screw top knowing that the goose is getting low.
I’m with Keith. ALL spirit bottles and wine by the glass bottles get the ultra-quick heave-ho without having to deal with cut hands.
But, please, sue the Goose, for making a product as painful to get at as to drink.
I also practice the ultra-quick heave-ho on all liquor bottles and wines by the glass, but every once in a while I’ll come across a stubborn specimen and have to resort to more traditional methods.
Other bottles you love to hate, folks?
29 Oct 2007 at 5:19 PM 13. Booze Dummy
Patron. I hate that squat little square bottle that is twice as thick as it needs to be. It nearly takes two hands to pour the damn thing and when close to full, 6 ounces seems to end up all over the bar instead of the glass.
True, and you can’t get a speed-pourer into a Patron bottle without leakage.
One of my personal pet peeves is cheap metal twist-off caps whose threads strip, leaving me to break out some sort of knife and cut the whole damn thing off.
Also, Hendricks gin, while packaged in a lovely bottle, has such a small neck that it is nearly impossible to retrieve my metal speed pourers from a spent bottle.
30 Oct 2007 at 11:36 AM 15. Booze Dummy
How about Galliano? Now there’s a real treat. Not only is it delicious, but it’s packaged in such a convenient bottle. Any bottle 3 frikkin’ feet tall fits so well on my shelves…
But, we can’t NOT stock it, because without that wonderful elixir, cocktail masterpieces like the Baywatch, Freddy Fudpucker, Dirty Orgasm, Italian Screw, Urine Sample, and the Virulent Death (all taken from WebTender) would be impossible to create.
Before someone jumps on this, Booze Dummy, I’ll point out that Galliano does come in relatively-convenient 375 mL bottles that should fit on your shelf.
My only problem with Galliano is that by the time you’ve finished a bottle, the pour spout has been cemented to the glass by a thick, yellow epoxy that requires placing the whole contraption in the dishwasher in order to remove it!
30 Oct 2007 at 12:18 PM 17. Smach
Maker’s Mark. I hate using my teeth to open a bottle. Whaddayagonnado?
It’s stories like this that remind me why I drink gin. ;-)
09 Nov 2007 at 10:57 AM 19. cristina
We take off the foil completley with a wine key prior to the when we open. Those silly boys I work with make balls out of the foil to hurl at one another. Ouch!
I don’t like all the sugar that gathers under the cap of the Cointreau bottle. But other than that, no metal seal horror stories of my own yet.
On the other side of the coin, how about GOOD bottle/cap design? I like Absolut’s cap the best. It feels thick and hefty. It screws easily. There’s no damn sealant glue or metallic wrap or cork. As for bottle design, I think few can beat Skyy vodka for pure pretty.
Many thanks to you and your colleagues for bringing to our attention your experiences removing the foil cap and cork on bottles of Grey Goose vodka.
Please be assured that we value all feedback such as yours and I am very pleased to advise you that with immediate effect we have taken two steps to improve the quality of the foil cap on 750ml and 1 litre bottles. Firstly, we have increased the width of the tear-band itself to make removal easier and secondly we have lowered the position of the tear-band to reduce the risk of cut fingers on the foil when removing the cork. We are also currently looking into the feasibility of rounding off the lead edge of the tear-band to reduce the risk of the foil cutting under the fingernail.
I hope that these actions help to reassure you that we are continually looking at ways in which we can improve the design of our bottle and foil cap and will continue to do so.
Many thanks for all your support and I hope that with these new improvements you will continue to recommend Grey Goose to your customers now and in the future.
I just stumbled across this post while browsing the site and Once again you nailed it! I have had a few bad times with grey goose(getting that foil jammed underneath your finger nail while behind the bar is always great). But there are many bottles I don’t like. When it comes to getting the speed pourer out of the bottle, Finlandia and Pearl come to mind as being a couple of the worst and then of course all those sticky liqueurs. Tequila gets my vote for overall trickiest bottles to pour out of, as mentioned before Patron as well as Aha Toro, Corzo and my least favorite bottle Cazadores. I have nearly ripped my hand off opening one of those and top of that, Cazadores has one of those stupid always clogging guards on it.
26 Sep 2009 at 4:11 AM 24. Warren
Really? Are you kidding me? How long have you been bartending? Two weeks? Maybe a month? Was that your first bottle of Goose that you opened?
It’s a seal over the cap made from LEAD – yes, the very soft metal that is far easier to twist off than it is to find the pull tab. The same stuff found on many wine bottles. I have opened Goose bottles for over a decade and I have NEVER tried the Pull Tab. It’s just the most stupid thing on the top of a liquor bottle.
Keep in mind that they put the Pull Tab on the bottle to confuse stupid people – just pull the whole thing off w/o wasting the time to find the tab (unless your bar is LOW volume – in which case you have time to clean instead – Time to Lean = Time to Clean; Time to find the Goose Pull Tab = Time to Lean = Time to Clean)…
(The french think differently – they look for different solutions, and not always efficient solutions…)
With a soft grip around the neck of the seal – twist back and forth a few times and then twist/pull off. Never touch their Pull tab – just get all of the lead seal off because it doesn’t belong there anyway.
–
I have to ask – do you have trouble with Absolute bottles too?
For those just grasp the bottle cap above the neck, twist as if the plastic wrapper isn’t there, when cap free of top, torque it to the side and the plastic seal separates at it’s perferations – you don’t need to look for the pull tab a the top. It’s a 2 second open that I’ve seen people struggle with…
Warren
P.S. Evan – Cazadores’s built in pourer just sucks. Mexican engineering just isn’t there yet. If you’re pouring it neat – knock the top of the bottle into the bottom of your glass – otherwise put the cap back on and knock that on the bar until it starts to pour again. It’s a good selling tequila though for us – too bad the Mexican’s aren’t yet smart enough to package things for American bars, Patron can kiss my ass – not the best tequila and one of the worst bottles to pour from. F$#@ing give me a speed pour that fits with every case I order (or stop advertising so I can free up back bar real estate…)
19 Jan 2012 at 2:12 AM 25. Sam Skaaf
As a Bartender, I’m 43 years old working a union gig, I just got off working an 8 hour shift here in LA….so yeah I agree, and give you a thumbs up.
I absolutely hate it when someone sends me a box full of sex toys in the mail. Sure, it might sound like fun to some of you (you know who you are), but receiving a big box of free sex is much more trouble than it’s worth. Believe me. So I get a [...]
26 Oct 2007 at 4:11 AM 1. Darcy
Good letter. I know the Grey Goose cap seal has ripped apart my fingers a few times. I think it is because of Grey Goose that I turned part of my bar kit bag into a first aid kit.
Liquid Bandaid does wonders, plus it won’t slip off your wet fingers into the ice bin or someones drink.
26 Oct 2007 at 6:50 AM 2. Rick
I’ve experienced this medieval torture with the Bacardi 8 bottle as well.
26 Oct 2007 at 7:30 AM 3. Scottes
Sometimes I wonder if these companies ever try their products before shipping them. I’ve run into many odd bottles of rum – sometimes they’re not easily poured, sometimes the caps always crack, sometimes they have little inserts that just won’t allow the spirit out of the bottle. Please! Try your product before shipping it out!
26 Oct 2007 at 8:06 AM 4. Jimmy
Good post! I have run into many bad bottles, but the Goose takes the cake. That pointy little thing where you start ripping the foil off cuts my finger UNDERNEATH my fingernail every time. Maybe I should learn and just not open the next one?
26 Oct 2007 at 10:37 AM 5. Keith
I’ve found that the metal seals on some bottles can just be pulled straight off the top of the bottle. I do this with most wine bottles, but even scotch or whisky bottles work. Sometimes the cork will come with it, but it’s much easier (and less injury prone) to pull the excess metal off just the cork. I really don’t enjoy vodka, so I can’t vouch for the ability to do that with a Grey Goose bottle.
26 Oct 2007 at 3:57 PM 6. Dominik MJ
The procedure, what Keith just commented is working with Grey Goose as well (it is more difficult as it is a bit of a show of strength…) – however you don’t even need to get the cork out of the cap – because you still have the old cork of the old bottle, right?
I am also sometimes annoyed by the packaging design (e.g. I normally pull of directly all caps – but sometimes there is paper which is glued over the cap – so the new bottle looks directly like crap; or the plastic “pour sprouts” on many bottles (Bols) which you first have to remove, before you can use a normal pourer; several years ago I hurt myself, while removing one of this caps with a knife – so I had to go to hospital…).
Why don’t you file a suit?
Cheers!
Dominik MJ
26 Oct 2007 at 7:16 PM 7. dclark
sorry ’bout your hand, maybe this story will cheer you up!
http://www.cnn.com/2007/LIVING/wayoflife/10/26/mf.drinking.storries/index.html
28 Oct 2007 at 12:16 AM 8. sarah
TOTALLY! Whenever i make it past the wine foil with no injury the Grey Goose is there to humble my poor hand. thanks for pointing it out maybe we should get a petition?
28 Oct 2007 at 11:38 AM 9. Steve the Liquor Store Guy
I’m too poor to have much experience with Grey Goose, but even I know about the hazards involved with opening that bottle.
Is there any real benefit to using a cork with top-shelf vodka? Or is it just a superficial way to make your bottle look fancier?
29 Oct 2007 at 12:03 AM 10. david shenaut
Thank you for speaking on this subject. When pouring vodka it seems that speed is the formost concern of my client(who prefers a low cal-tasteless spirit). My hands have been greatly mis-treated by the goose. Therefore, I’ll often offer the super premium with the screw top knowing that the goose is getting low.
29 Oct 2007 at 12:28 AM 11. Jamie Boudreau
I’m with Keith. ALL spirit bottles and wine by the glass bottles get the ultra-quick heave-ho without having to deal with cut hands.
But, please, sue the Goose, for making a product as painful to get at as to drink.
29 Oct 2007 at 12:41 AM 12. Jeffrey Morgenthaler
I also practice the ultra-quick heave-ho on all liquor bottles and wines by the glass, but every once in a while I’ll come across a stubborn specimen and have to resort to more traditional methods.
Other bottles you love to hate, folks?
29 Oct 2007 at 5:19 PM 13. Booze Dummy
Patron. I hate that squat little square bottle that is twice as thick as it needs to be. It nearly takes two hands to pour the damn thing and when close to full, 6 ounces seems to end up all over the bar instead of the glass.
29 Oct 2007 at 6:21 PM 14. Jeffrey Morgenthaler
True, and you can’t get a speed-pourer into a Patron bottle without leakage.
One of my personal pet peeves is cheap metal twist-off caps whose threads strip, leaving me to break out some sort of knife and cut the whole damn thing off.
Also, Hendricks gin, while packaged in a lovely bottle, has such a small neck that it is nearly impossible to retrieve my metal speed pourers from a spent bottle.
30 Oct 2007 at 11:36 AM 15. Booze Dummy
How about Galliano? Now there’s a real treat. Not only is it delicious, but it’s packaged in such a convenient bottle. Any bottle 3 frikkin’ feet tall fits so well on my shelves…
But, we can’t NOT stock it, because without that wonderful elixir, cocktail masterpieces like the Baywatch, Freddy Fudpucker, Dirty Orgasm, Italian Screw, Urine Sample, and the Virulent Death (all taken from WebTender) would be impossible to create.
Do I sound a little bitter???
30 Oct 2007 at 11:41 AM 16. Jeffrey Morgenthaler
Before someone jumps on this, Booze Dummy, I’ll point out that Galliano does come in relatively-convenient 375 mL bottles that should fit on your shelf.
My only problem with Galliano is that by the time you’ve finished a bottle, the pour spout has been cemented to the glass by a thick, yellow epoxy that requires placing the whole contraption in the dishwasher in order to remove it!
30 Oct 2007 at 12:18 PM 17. Smach
Maker’s Mark. I hate using my teeth to open a bottle. Whaddayagonnado?
02 Nov 2007 at 8:48 AM 18. Dr. Bamboo
It’s stories like this that remind me why I drink gin. ;-)
09 Nov 2007 at 10:57 AM 19. cristina
We take off the foil completley with a wine key prior to the when we open. Those silly boys I work with make balls out of the foil to hurl at one another. Ouch!
13 Nov 2007 at 7:45 PM 20. Darryl
I don’t like all the sugar that gathers under the cap of the Cointreau bottle. But other than that, no metal seal horror stories of my own yet.
On the other side of the coin, how about GOOD bottle/cap design? I like Absolut’s cap the best. It feels thick and hefty. It screws easily. There’s no damn sealant glue or metallic wrap or cork. As for bottle design, I think few can beat Skyy vodka for pure pretty.
20 Nov 2007 at 3:48 PM 21. Sven-Olaf Hansen
Dear Jeffrey
Many thanks to you and your colleagues for bringing to our attention your experiences removing the foil cap and cork on bottles of Grey Goose vodka.
Please be assured that we value all feedback such as yours and I am very pleased to advise you that with immediate effect we have taken two steps to improve the quality of the foil cap on 750ml and 1 litre bottles. Firstly, we have increased the width of the tear-band itself to make removal easier and secondly we have lowered the position of the tear-band to reduce the risk of cut fingers on the foil when removing the cork. We are also currently looking into the feasibility of rounding off the lead edge of the tear-band to reduce the risk of the foil cutting under the fingernail.
I hope that these actions help to reassure you that we are continually looking at ways in which we can improve the design of our bottle and foil cap and will continue to do so.
Many thanks for all your support and I hope that with these new improvements you will continue to recommend Grey Goose to your customers now and in the future.
Many thanks
Sven-Olaf Hansen
Global Brand Director
Grey Goose vodka
18 Aug 2008 at 3:17 AM 22. zumctwis lpewamb
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23 Oct 2008 at 10:17 PM 23. Evan
I just stumbled across this post while browsing the site and Once again you nailed it! I have had a few bad times with grey goose(getting that foil jammed underneath your finger nail while behind the bar is always great). But there are many bottles I don’t like. When it comes to getting the speed pourer out of the bottle, Finlandia and Pearl come to mind as being a couple of the worst and then of course all those sticky liqueurs. Tequila gets my vote for overall trickiest bottles to pour out of, as mentioned before Patron as well as Aha Toro, Corzo and my least favorite bottle Cazadores. I have nearly ripped my hand off opening one of those and top of that, Cazadores has one of those stupid always clogging guards on it.
26 Sep 2009 at 4:11 AM 24. Warren
Really? Are you kidding me? How long have you been bartending? Two weeks? Maybe a month? Was that your first bottle of Goose that you opened?
It’s a seal over the cap made from LEAD – yes, the very soft metal that is far easier to twist off than it is to find the pull tab. The same stuff found on many wine bottles. I have opened Goose bottles for over a decade and I have NEVER tried the Pull Tab. It’s just the most stupid thing on the top of a liquor bottle.
Keep in mind that they put the Pull Tab on the bottle to confuse stupid people – just pull the whole thing off w/o wasting the time to find the tab (unless your bar is LOW volume – in which case you have time to clean instead – Time to Lean = Time to Clean; Time to find the Goose Pull Tab = Time to Lean = Time to Clean)…
(The french think differently – they look for different solutions, and not always efficient solutions…)
With a soft grip around the neck of the seal – twist back and forth a few times and then twist/pull off. Never touch their Pull tab – just get all of the lead seal off because it doesn’t belong there anyway.
–
I have to ask – do you have trouble with Absolute bottles too?
For those just grasp the bottle cap above the neck, twist as if the plastic wrapper isn’t there, when cap free of top, torque it to the side and the plastic seal separates at it’s perferations – you don’t need to look for the pull tab a the top. It’s a 2 second open that I’ve seen people struggle with…
Warren
P.S. Evan – Cazadores’s built in pourer just sucks. Mexican engineering just isn’t there yet. If you’re pouring it neat – knock the top of the bottle into the bottom of your glass – otherwise put the cap back on and knock that on the bar until it starts to pour again. It’s a good selling tequila though for us – too bad the Mexican’s aren’t yet smart enough to package things for American bars, Patron can kiss my ass – not the best tequila and one of the worst bottles to pour from. F$#@ing give me a speed pour that fits with every case I order (or stop advertising so I can free up back bar real estate…)
19 Jan 2012 at 2:12 AM 25. Sam Skaaf
As a Bartender, I’m 43 years old working a union gig, I just got off working an 8 hour shift here in LA….so yeah I agree, and give you a thumbs up.