Comments on: Sugar and the Novice Bartender http://www.jeffreymorgenthaler.com/2007/sugar-and-the-novice-bartender/ Jeffrey Morgenthaler writes about bartending and mixology from Portland, Oregon Fri, 10 Feb 2012 07:30:51 -0800 http://wordpress.org/?v=2.9.1 hourly 1 By: jack http://www.jeffreymorgenthaler.com/2007/sugar-and-the-novice-bartender/comment-page-1/#comment-30603 jack Tue, 17 Jun 2008 20:08:01 +0000 http://www.jeffreymorgenthaler.com/2007/sugar-and-the-novice-bartender/#comment-30603 There's a really small bar here in Chicago - Matchbox - the name gives you an idea of how small it is! They make a fantastic Vodka Gimlet with Powdered Sugar and fresh squeezeed Lime Juice. I was sceptical at first, being a huge fan of the VG, but it really is great. If you are happen to be in Chicago, check it out! Cheers! There’s a really small bar here in Chicago – Matchbox – the name gives you an idea of how small it is! They make a fantastic Vodka Gimlet with Powdered Sugar and fresh squeezeed Lime Juice. I was sceptical at first, being a huge fan of the VG, but it really is great. If you are happen to be in Chicago, check it out!

Cheers!

]]> By: scott in the LBC http://www.jeffreymorgenthaler.com/2007/sugar-and-the-novice-bartender/comment-page-1/#comment-28728 scott in the LBC Sun, 30 Mar 2008 03:10:00 +0000 http://www.jeffreymorgenthaler.com/2007/sugar-and-the-novice-bartender/#comment-28728 Hey Jeff--I'm surprised this post is over a year old and has no comments. I'm sure it's not because nobody out there has ever come across the problem you discussed. For a cocktail to be its best, all the little things (glass, ice, liquids, preparation, garnish) have to be done correctly. One could look to the proverbial 'a chain is only as strong as its weakest link'. A few sugar-based questions: 1) What do you do to teach your novice bartenders the rules of garnish? 2) Do you care much about the type of sugar? That is, do you think there's much difference between inexpensive processed sugar and more expensive organic sugar? 3) Have you ever used turbinado sugar for any particular drink; and if not, can you think of one it might be particularly suited for (either as part of a simple syrup or a garnish)? I hope so: I have a lot of leftover turbinado right now! I have a few other questions, but this is plenty long already. I hope this finds you and you get a chance to reply. Hey Jeff–I’m surprised this post is over a year old and has no comments. I’m sure it’s not because nobody out there has ever come across the problem you discussed. For a cocktail to be its best, all the little things (glass, ice, liquids, preparation, garnish) have to be done correctly. One could look to the proverbial ‘a chain is only as strong as its weakest link’. A few sugar-based questions:
1) What do you do to teach your novice bartenders the rules of garnish? 2) Do you care much about the type of sugar? That is, do you think there’s much difference between inexpensive processed sugar and more expensive organic sugar? 3) Have you ever used turbinado sugar for any particular drink; and if not, can you think of one it might be particularly suited for (either as part of a simple syrup or a garnish)? I hope so: I have a lot of leftover turbinado right now!
I have a few other questions, but this is plenty long already. I hope this finds you and you get a chance to reply.

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