Comments on: Mixology Monday: Rum

By: juliana

juliana — Mon, 09 Jun 2008 19:28:37 +0000

The real question is - when are you going to start having Fernet ads?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 26 May 2008 21:02:56 +0000

Thanks, Mike, and I’d like to think that my credibility is still intact.

And John, I actually drink Jägermeister on occasion, so there.

By: John Claude

John Claude — Sun, 25 May 2008 08:57:06 +0000

I was just poking fun at the Midori, not at the fact that you’re rockin’ an ad.

If I start seeing Jagermeister ads though…

By: Mike S.

Mike S. — Sun, 25 May 2008 00:05:11 +0000

What the heck is wrong with Midori? It’s a sweet liqueur with an interesting flavor, thus putting it on par with many many others. In the right drink and in the right proportions, there’s nothing wrong with it and it’s actually quite good. Sheesh.

By: heckler

heckler — Fri, 16 May 2008 23:42:22 +0000

ahem. uh, dude, the midori ad that puts a couple of bucks in your pocket puts a huge dent in your credibility. ixnay on the midori, kapice?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 15 May 2008 13:36:01 +0000

Easy, there, John Claude - my advertisers pay good money to appear here. As far as I’m concerned, it’s Suntory time.

Honestly, as an aside, I did pick up a bottle of The Yamazaki 18-Year Single Malt last week, and have been itching to post a review, so we might have to do that soon.

By: John Claude

John Claude — Thu, 15 May 2008 08:17:57 +0000

We going to be seeing a Midori Mixology Monday soon? ; )

By: John Claude

John Claude — Tue, 13 May 2008 19:25:43 +0000

I’ll take your lead on this one, Jeffrey. Thanks. ; )

By: MrBaliHai

MrBaliHai — Tue, 13 May 2008 17:09:38 +0000

I definitely agree with you regarding Luxardo. I’ve made a variety of cocktails calling for it lately, and every single one of them was vastly improved by cutting the amount called for in the recipe , by half.

I did have a fantastic Papa Doble in Melbourne earlier this year, which really seemed to benefit from the addition of a larger amount of Luxardo.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 13 May 2008 08:38:23 +0000

John

Yes, every ingredient, every time. Trust me.

By: shaun pattinson

shaun pattinson — Tue, 13 May 2008 08:31:47 +0000

Just happened to go to a monday mixology session here in Oz today and it was on rum! Rum & Rye are staging a fightback this year in Australia and I have to say I’m happy about that.

By: John Claude

John Claude — Mon, 12 May 2008 21:46:05 +0000

I know, I probably should too. With enough jiggers I suppose it really doesn’t slow anyone down too much.

Do you jigger every ingredient? My alcohol count is pretty straight on. It’s the portions of things like syrup and juices I wonder about sometimes.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 12 May 2008 21:07:30 +0000

John

I jigger almost every single drink I make. In fact, I make all the other bartenders I work with do the same.

It’s the only way to achieve perfect proportions every single time.

Jeff

By: John Claude

John Claude — Mon, 12 May 2008 20:18:03 +0000

Blenders. *shudder*

I also have an aversion to Rum. I swear that 99% of the time when I tell someone I won’t make them a Long Island they always default to a Rum & Coke. Leaves a bad taste in the mouth.

Do you use jiggers at all anymore? It seems dicey when juicing as to how much juice you’re actually getting. I’ll still sometimes bust out the jiggers to make sure my portions are gonna be right.