Pina Colada

Pina Colada

The Pina Colada is truly a classic cocktail. Deliciously sweet, fruity, and creamy, it even works well without any rum. But this is my blog. There will be rum. The Pina Colada was created by Ramon Marrero at Puerto Rico’s Caribe Hilton in 1957. Supposedly it is also written somewhere in cocktail lore that Trader Vic was not favorable to the name Pina Colada because it did not sound “tiki” enough and actually referred to it as the Bahia. Yet, this is in my opinion the cocktail most often identified with “tiki.”
The simplest version of the recipe is as follows. 1½ oz light or gold rum, 2 oz cream of coconut, 3 oz pineapple juice. Add all the ingredients to a shaker with ice, shake very well, strain into a tall glass with fresh ice, garnish with pineapple & cherry. Or you can blend the ingredients with crushed ice, and then pour into a tall glass, garnish with pineapple & cherry as well. As I said this is the simplest version. However, if you are looking for a tropical cocktail with amazing flavor, texture and a little complexity then allow me to share with you my favorite Pina Colada recipe.

This recipe comes from the book The Craft of The Cocktail by Dale Degroff. It is this book that introduced me to my love of cocktails & mixology. Special thanks to my longtime friend Bryan for buying it for me.
 
First up light rum. This is a crisp clean sweet spirit from molasses and sugarcane juice. Light rum is fermented and filtered in steel helping maintain it’s purity and clear coloring. It is this crispness and sweetness that makes light rum so popular in mixed drinks. In fact the original daiquiri was little more than light rum, lime juice and a little sugar or simple syrup.  

Next we have Dark Rum, I prefer Myers Dark. Dark Rum is stored in charred oak barrels much like bourbon thus taking on those bold and rich flavors.

To this you want to add Cream of Coconut. This is not coconut milk, coconut flavored water or coconut flavored rum. Cream of coconut is what gives you that rich, full coconut flavor and texture. As with my other cocktails I use Coco Real.

Following this we have 1 oz of heavy cream. This really enhances that creamy buttery texture. This drink just melts on the tongue, and this is why. Some people will even add ice cream to a pina colada. I do not.

Add your pineapple juice. As with most pineapple drinks you want to use the freshest unsweetened concentrate you can find. If you actually have access to freshly squeezed, extracted pineapple juice, by all means use it.

To add just a hint of spice, and taste bud teasing use 1 dash of bitters. I use Angostura. I personally have not taken the time to play with the myriad of flavored bitters making their way into cocktail culture. For me, for now, this classic standard of Angostura is quite sufficient.

Pina Colada
1 ½ Oz Light Rum
1 Oz Dark Rum
2 OZ Coco Cream
1 Oz Heavy Cream
4 Oz Pineapple Juice
Dash of Bitters
1 Cherry Speared
------
Combine all ingredients in cocktail shaker, add ice and shake very well. Pour into cocktail glass. Add speared cherry.

For most the pina colada is a coconut/pineapple slushie with rum added. If this is what you seek I recommend getting some pre-made mix, adding your ice & rum, blend it up and party on. However, if you really want to experience the layers and textures of this drink, then you want to shake this drink. The blending process has a strong tendency to dilute your drink and most of the flavor gets lots in the best attempt to avoid a brain freeze. Here’s what I do encourage. Try both. Experience the difference for yourself.
Okay, so lets build. Combine all ingredients: Light Rum, Dark Rum, Cream of Coconut, Heavy Cream, Pineapple Juice, & a dash of bitters in a cocktail shaker. Add crushed ice and shake very thoroughly. Pour this into a tall glass and garnish with a speared cherry. If you have fresh pineapple to add to the spear, this is a bonus. My friends, enjoy!

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Wow, Labor Day, really? It seems the summer is nearly through, but before the leaves turn there is still celebration & libation to be had. This week's cocktail is a fantastic summer-celebrating fruity treat, with a delight of sweetness and a tease of the tastebuds. My friends I give you the Pineapple Upside Down Cake. This is a particular favorite during a party because it does not take long to make, the presentation is fantastic, and you have the added bonus of hearing people say “Wow, it really tastes like  pineapple upside down cake!” because, trust me, it does.

The ingredients for this one are simple. First off, pineapple juice. I use frozen concentrate. I’m sure if you did use fresh squeezed it would be a case of awesome made awesom-er, nevertheless for me, for now concentrate is sufficient. One thing I will say in regards to this is it is best to use unsweetened pineapple juice as there is plenty of other sweetness we will be adding along the way.

Since we are using pineapple juice it will be best to garnish this drink with a cherry at the bottom. This is best done right before mixing your cocktail. And I love the way a cherry sits at the bottom of a martini glass, soaking up the cocktail ingredients for a delightful chewy huzzah at the end.

Next up vanilla vodka. I have learned to make peace with the crazy array of infused and flavored vodkas making their way into cocktail culture. Though I've yet to see what will be done with “Salmon Vodka.” I kid you not. No need to go too expensive with the vanilla vodka, but at least consider a mid range brand. I use Pinnacle. It’s readily available, cost effective, and they really seem to be one of the more popular infused / flavored vodka brands, especially in the range of dessert vodkas.

To help bring that baked crust taste you want to use amaretto. Amaretto is essentially a sweet almond flavored liqueur.  The most common of these is Disaronno. For my first go round making the pineapple upside down cake I used Gozio Amaretto and found it worked quite nicely.  To give the cocktail some color and a little more sweetness, this is based on a dessert after all, you will add a small splash of grenadine which also helps enhance the pineapple upside down cake appearance.

Pineapple Upside Down Cake
1 ½ Oz Vanilla Vodka
3 Oz Pineapple Juice
½ Oz Amaretto
Splash of Grenadine
1 Cherry
----
Prep Martini Glass with Cherry. Combine Vodka, Pineapple Juice and Amaretto in cocktail shaker. Add ice & shake well. Strain into martini glass, add small splash of grenadine.

So, the build on this is fairly simple. First, prep a chilled martini glass with a sizable maraschino cherry at the bottom. Now, in your cocktail shaker add 1 ½ oz of vanilla vodka, 3 oz of pineapple juice and ½ oz of amaretto. Add ice and shake till chilled. Strain into martini glass. You will see a thin layer of foam at the top because of the pineapple juice.

Now add just a splash of grenadine in the middle while still maintaining the foamy layer. The grenadine should sink down around the cherry. The cocktail should now have a fun layered look of cherry on the bottom, a yellowish vanilla, amaretto, pineapple layer in the middle and a thin foamy white top with a hint of pink in the center where the grenadine splashed through. Enjoy!

Rye Whiskey Smash

Rye Whiskey Smash

"Bourbon is a soothing, comforting presence that allows drinkers to drink as if they were warm in their mothers’ wombs. Rye gives you a little taste of being slapped by a jilted lover. But you just can’t help but go back and beg her for another chance." 

I can honestly tell you it was these words from the article “American Whiskey Showdown: Rye vs. Bourbon” by Brown Liquor that made me finally decide that these two spirits while seemingly interchangeable definitely each held a distinct difference and I must find discover the difference for myself. Furthermore, I wanted to a find a cocktail to help showcase each spirit and it's unique characteristics. As you may recall, our first cocktail on this blog was the Whiskey Sour and showcased Maker's Mark Bourbon. Very similar in it's key ingredients, but quite different in it's preparation and presentation is this week's cocktail the “Rye Whiskey Smash”

The Rye Whiskey Smash is a fantastic cocktail of muddled lemon, mint, some simple syrup, and a crisp spicy rye whiskey. It is a veritable celebration of traditional cocktail making where fruits & herbs and spirits are brought together to delight the senses. The Rye Whiskey Smash is served in a rocks glass with crushed ice and a sprig of mint garnish making it a great sit down cocktail for a warm summer day. But, before we build our cocktail let's talk a bit more about rye and bourbon. 

Both are aged from cereal grains for at least two years in charred oak barrels. However, where bourbon must be at least 51% corn (but not exceeding 79% or it is considered corn whiskey) rye must be 51% rye. Suddenly the characteristics of these two becomes very clear. Bourbon is corn based, therefore it is sweet and smooth. Rye is rye based therefore it is crisp and spicy. Historically, rye was more popular before prohibition, and bourbon found it's popularity after. In fact, it seems that it is just within the last decade or so as people are returning to a love of "classic" cocktails that the love for rye is slowly growing again. My rye of choice is Bulleit Rye. The Bulleit Rye has a green label, as opposed to their equally as good Bulleit Bourbon Frontier Whiskey which has an orange label. 

For our citrus we are going to use 2 lemon wedges. I made an interesting discovery recently about lemons. While they may be large in size this does not guarantee they contain a tremendous amount of fruit or therefore juice. I plan to research more as to what varieties are better suited for these type of cocktails. You also want to be sure your mint is fresh as possible . My wife grows ours. Yes, she is that awesome. And of course about 3/4 oz simple syrup for sweetness.

This final ingredient may seem to be the least important, but hear me when I say it is crucial to the character of this drink. You want to use crushed ice. Many current households have a refrigerator with a built in ice machine, and some even crush the ice for you. If not you can use a blender as well but be prepared for some trial & error as to the right consistency. I use what is referred to as a Lewis bag. It is a canvas bag, much like bankers use. You can fill it with as much ice as needed and then whack it against a hard surface or with a heavy spoon. Essentially you are beating the ice to a crushed consistency. If you do not have a Lewis bag, they can be purchased online here. 

Nevertheless, you can still get sufficiently crushed ice using a clean dish towel. Put a small mound of ice in the middle pull the four corners together and proceed with the beatings. Be ready for a few runaway ice shards and try to keep the ice as compacted inside the towel as possible. Once the ice is crushed up pour & shake it into a small bowl while you build the rest of your cocktail. 

Rye Whiskey Smash

2 Oz Bulleit Rye Whiskey

2 Lemon Wedges

3/4 Oz Simple Syrup

3-5 Mint leaves

1 mint sprig

-----

Muddle simple syrup, lemon wedges, and mint leaves in bottom of old fashioned glass, 

add rye whiskey, add crushed ice, top with mint sprig

In a rocks glass muddle 2 lemon wedges, with 3-5 mint leaves and 3/4 oz of simple syrup. Muddling is not a matter of drastic force but rather stirring, pressing and gently but intentionally working the oils and juices free. Once this is well muddled you should start to smell the aroma of sweet citrus and mint. Now add your 2 oz of Bulleit Rye Whiskey and muddle a little more. You now want to fill the rest of the glass with crushed ice. Now take your mint sprig and slap it a couple times on the back of your hand or inside of your palm. This is to stir up and release the sweet refreshing oils inside, thus making your cocktail that much more satisfying. Garnish the cocktail with the freshly awakened mint and serve with two small cocktail straws. Enjoy! 

Royal Gin Fizz

Royal Gin Fizz

This week’s cocktail is the Royal Gin Fizz. It certainly qualifies as a gentleman drink in the sense that this is one to sit down and enjoy. The Royal Gin Fizz is a nice blend of savory flavors, velvety texture, and a hint of sweetness. I particularly like this one earlier in the day especially on the weekend after a good breakfast. The Royal Gin Fizz is a variation of the Gin Fizz. The Gin Fizz consists of gin, lemon juice, simple syrup and club soda. Some common variations of the Gin Fizz are as follows. 

Silver Fizz - uses egg white
Gold Fizz - uses egg yolk
Royal Fizz - uses whole egg

Wait. Come back. Don’t leave. Let’s face it, the idea of an egg in a cocktail tends to fall into two camps. Nervous and Intrigued. If you are a member of  the “Intrigued” camp. Stick around. You’ll be glad you did. If you fall into the "Nervous" camp, I’d encourage you to still give this a read & possibly try for yourself. 

First up, Gin. Gin is a spirit of cereal grains that is flavored by the use of botanicals. Botanicals, quite simply are ingredients taken from plants and flowers such as the following, bark, berries, fruits and fruit peels, leaves, roots, seeds. The primary flavor of gin comes from juniper berries. In fact juniper berries are the defining ingredient of all gins. My preferred gin is Bombay Sapphire which is considered by many to be a premium brand and in my opinion is tremendous for making gin martinis. It is also my preferred gin for the Royal Gin Fizz.

The principle of a Fizz is an acidic juice with carbonated water. In the case of a Gin Fizz the acidic juice is freshly squeezed lemon juice and the carbonated water is club soda. There is another variation called the Diamond Fizz which uses sparkling wine in place of the club soda. With our Gin Fizz a little simple syrup is added to sweeten up the cocktail and bring out the sweetness in the gin botanicals. 

So before we build our cocktail let’s talk a bit about the egg, the “Royal” in our Royal Gin Fizz. The primary concern people have about using egg in a cocktail is health especially avoidance of salmonella (though some may also have a flashback to that scene from Rocky). In my own research I have found the consensus to be that it is safe to use raw eggs in cocktails provided one has employed the following safety measures. 

1. Only purchase eggs from refrigerated cases. 
2. Only use pasteurized eggs as the pasteurization process is what kills any bacteria in the egg. 
3. Store in a refrigerator immediately after purchasing. 
4. Observe dates. The USDA recommends only storing eggs up to 3 weeks.  
5. When in doubt, throw it out. If it is cracked, discolored, or has any abnormalities, do not risk your health. 
For more, information see the following Egg Safety

Now, while there is no guarantee against samonella, the already favorable odds against become all that more favorable. So, with all safety in place let’s build our cocktail.

Royal Gin Fizz
1 ½ Oz Gin
1 Oz Lemon Juice
1 Oz Simple Syrup
1 Whole Egg
Club Soda
3 Cherries
-----
Combine all except the Soda in a shaker.
Shake extra well due to egg
Pour over ice in Old Fashioned Glass
Top with Soda, stir, garnish with 3 cherry lay 


Fill a cocktail glass with ice, and set aside. Now, with your shaker glass add 1 1/2 oz of gin, 1 oz freshly squeezed lemon juice, 1 oz of simple syrup, and finally crack in 1 whole egg. Seal your shaker and shake this up a bit so everything gels together. Now, add your ice and shake it up again. Then shake it just a bit more. Remember: you really want to work the egg into the cocktail. You want velvety texture throughout. Once done shaking strain into your glass with ice. Spear up 3 cherries.and lay them across the rim of the glass. I like odd numbers for garnishes as it's is much more artistically pleasing, and I use 3 cherries for this drink because it is special, after all it is a Royal Gin Fizz. Enjoy!

--------
I was fairly certain this drink could not be improved upon. Until last week. 

Lost Buoy Gin

My wife and I were on a short getaway to Cannon Beach. During some shopping downtown I discovered the Cannon Beach Distillery, and they were doing tastings! Oh, joy and revellings!  Cannon Beach Distillery has been in business a little over a year and their current product line consists of Doreymen’s Rum (lite), Donlon Shanks Rum (amber), Peters’ Family Gin, and Lost Buoy Gin. Next year they will also have some Whiskey and Bourbon, (squee the manliest squee possible).

Mike Selberg, the owner,  was there working his tasting bar and it was great to talk spirits, shaking & the magics behind it all with him. I especially liked the Lost Buoy Gin. And though I cannot even attempt to “identify all the nuances and textures of it’s flavor palette” (sorry, taking a moment to laugh at myself for typing that.) I will say I loved the flavor, it was very smooth, sweet and had a lingering warmth that made me giggly in the tasting buds. And when I made a Royal Gin Fizz with the Lost Buoy Gin the next day...well, perfection got perfected-ier. If you love good spirits as much as I do I highly recommend stopping by next time you are in Cannon Beach. 

Blue Hawaiian

This week’s cocktail is another one of my personal favs, the Blue Hawaiian, not to be confused with the Blue Hawaii, and neither of which to be confused with the Elvis Presley movie. This is in my opinion the quintessential “kitschy” drink. After all, it’s blue, it’s got pineapple and coconut, and if I serve it, it’s got an umbrella. The taste is cool fruity and refreshing. There is no strong alcohol burn to work through. Like I said it’s one of my favorites, I love to drink it, I love to make it, but most of all I love to serve it. When you give someone one of these, they feel special. It’s a fantastic tropical vacation in a glass, and I get to be the tour guide. For me, that is what bar tending is all about.

As I mentioned before the Blue Hawaiian and the Blue Hawaii are 2 distinct different cocktails. The Blue Hawaii was created by Harry Yee head bartender of the Hilton Hawaiian Village in Waikiki in 1957 when he was asked by a sales representative for Bols to create a drink to promote their new Blue Curacao. The drink also included pineapple, rum and vodka. While there is speculation that the Blue Hawaiian which uses coconut creme and no vodka is a variation on Harry Yee’s original Blue Hawaii, one is hard pressed to find evidence of this or to find an origin of the much celebrated coconutty concoction. For now, suffice to say, there are 2 different cocktails, they both have a rum base with pineapple and blue curacao. And the Blue Hawaiian is the best!

Ok, so lets get this big blue elephant out of the way shall we? What is blue curacao? Curacao is a liqueur flavored by the dried peel of the laraha fruit grown on the island of Curacao. Laraha is a cousin to the Valencia orange. But no, sad to say it is not “blue” in color. The coloring of blue curacao comes from just that...coloring. Curacao is essentially colorless, but you will often find Orange Curacao, and Blue Curacao sold in most liquor stores. And if you’re drinking something with the word “blue” in the title, it likely contains blue curacao.

Blue Hawaiian

1 1/2 Oz Spiced Rum

1 Oz  Coco Real

2 Oz Pineapple Juice

1 Oz Blue Curacao

-----

In mixing glass Add Rum, Coco Real, Juice & Blue Curacao

Add ice and shake till frosted, then shake some more

Strain into Mixer Glass with Ice

Garnish with Cherry / Pineapple spear with umbrella

2 Straws

Alrighty, let’s build the cocktail. In a mixing glass pour  1 ½ oz Spiced Rum. While most recipes for the Blue Hawaiian call for a light rum, I prefer to use the spiced rum as it gives more of that tropical exotic flavor. Now understand, besides the slight alcohol content of the blue curacao about 30%, there is no other alcohol in this cocktail. Okay, we got the spiced rum, now add 1 oz Blue Curacao.

The Cream of Coconut is the key ingredient as far as the flavor of this drink, and it’s important to use the right stuff. This is not coconut milk, or coconut water, or syrup. Nor do I recommend using coconut flavored rum. I do love coconut rum, but to use it here would add way too much booze to your drink, and you would lose the creamy texture that makes this cocktail so unique. The product I use is called Coco Re’al. It contains real coconut, not just coconut milk, and it comes in a nice easy squeeze bottle which makes measuring and pouring much easier than a canned coconut cream and it does not require refrigeration. So, to the mixing glass add 1 oz Cream of Coconut or Coco Re’al.

Finally, you want to top this off with 2 oz Pineapple Juice. Add your ice and shake it somethin serious. I say this because you really want to work the Coco Re’al into the cocktail. Strain into a rocks glass with ice and garnish with a cherry / pineapple spear....with an umbrella. My friends, it's vacation time!

Salma Hayek

Salma Hayek

OK, this weekend's cocktail is gonna be a trip to the other side of the spectrum. This is definitely a party drink. This is one of my original creations and it's fun & tasty. I give you the Selma Hayek.

Lotta pictures with this one, because I want you to understand the inspiration of this beauty. This drink was inspired mostly by the character Carolina from Desperado & Once Upon a Time in Mexico as well as a touch of the Nurse from Across the Universe.

Carolina

First, let's talk about Carolina. This sensual beauty is no damsel in distress. yes, she may appear girly at first glance, but trust me she can hold her own. You see while she is all beauty on the surface, do not be fooled, get too close and she’ll stab you from across the room. Note: the garter belt of stabby things. 

Some exposition on the drink's creation. I was mixing & shaking for a Cinco de Mayo party. I wanted something besides the standard margarita and tequila shots. I wanted a drink that celebrated the tequila, tasted good, and wasn't just another tequila sunrise… And could be appreciated by those who said, “I've had bad experiences with tequila.”

Hello, Nurse

Quintuple?

Now we come to the Nurse, all red-lipped and uniformy. She appears in the movie Across the Universe during the song "Happiness is a Warm Gun" which takes place in a military medical ward. 

That's right, let this lovely siren nurse you back to health and appreciation of the spirit so often referred to as “to-kill-ya.” But be wary, too much and you may be seeing double or worse.

I think you get the picture(s), let's talk about the drink.

Salma Hayek

3 Oz Orange Juice

1 1/2 Oz Silver Tequila

1 Oz Rose's Lime

1 Oz Cranberry Juice

---

Rim rocks glass with grenadine / sugar. Add ice.

Combine contents in shaker with Ice. Strain into glass.

It starts with the rim. To me the presentation and look of the drink is just as important as the taste, especially if that presentation helps enhance the taste. First, pour some grenadine into a saucer or small plate. Have a second saucer, or better yet a small bowl ready with sugar. If you use a bowl make sure the entire rim of a small rocks glass can fit.

Grenadine sugar rim

Now dip the glass into the grenadine so the rim is nicely lined inside & out. Then dip into the sugar and spin slowly. When done you should have a sexy sweet red sugar-rim. Groovy, put some ice in the glass, and set it aside. It's time to build the cocktail.

In a cocktail shaker half filled with ice pour 1 1/2 oz silver tequila. I recommend silver over gold in this instance. This is a light drink. Gold tequila is often colored and flavored with carmel which is part of why it works so well for most margaritas. In a fruity drink like this you want silver. Silver / Blanco / White is a pure spirit that's been aged less than 60 days, if aged at all. As for your Reposado? That is a fine sipping tequila. This is not the place for it.

In the same shaker add three ounces of orange juice and 1 ounce of Rose's Lime Juice. I happen to love Rose's. Some people feel it should never be used. I personally think it gets over used, but that does not mean it needs to be avoided altogether. It can be used as a great flavoring in a cocktail, but should never replace fresh lime juice when a recipe calls for it. Rounding off the mix, an ounce of cranberry juice. It's that slight tart amidst the citrus and sweetness and adds nice coloring.

Finally, shake it on up & strain into your rimmed glass and serve with a mischievous smile. Enjoy!

----------------------------------------------------------------------------------------------------------------------------

From Dusk Till Dawn

Ok, so if your fondest memory of Salma Hayek is this and you want that crazy "devil water" experience I give the following variation and advise you to use a pint glass

4 Oz Orange Juice
2 1/2 Oz Silver Tequila
1 Oz Rose's Lime Juice
1 Oz Cranberry Juice
---

Rim pint glass with grenadine / sugar. Add ice.

Combine contents in shaker with Ice. Strain into glass. 
Do a quick float of bloodthirsty red grenadine.

Call it a Santanico Pandemonium or Vampire Queen. 
But I take no responsibility for the undead feeling that will follow.

Whiskey Sour

Whiskey Sour

Well, here it is my friends, the Whiskey Sour. This particular cocktail certainly falls into that area I call the “gentleman drinks.” This is a sit down and enjoy some conversation, or even just reflect on life type of drink. There are no umbrellas, or tiki garnishes. In fact, it's all quite minimal. And I do believe that is it's beauty.

First, your base spirit, Whiskey, more specifically Bourbon. In this case, as with any of my drinks requiring Bourbon, Makers Mark. So smooth,it just has a taste of quality, warmth and richness.

Add some fresh squeezed lemon juice. Let me make one thing clear. Do not pop open a bottle of Sweet & Sour mix, do not squeeze one of those plastic dopplelemon wannabees. You are only cheating yourself. When it comes to a cocktail like this, take the time to do it right. You will be rewarding yourself, you will thank yourself, and you may even invite yourself back.

Add some sweetness. I use simple syrup. I make my own. There are varying degrees and ratios. Here's mine. 4 cups sugar, 2 cups water. Boil the water, stir in the sugar. Let it all dissolve, let it cool some and pour into a glass container. Let it cool on it's own. I used an empty glass triple sec mixer bottle at first. Then I went to goodwill and found some glass bottles of grooviness. You will find yourself using a lot of simple syrup in cocktails, so it's good to keep a bottle or two close.

Last, there is a garnish. A single maraschino cherry. Whilst you have been enjoying your drink this tasty treat has been soaking up all this bourbony-lemony goodness. And now like the prize at the bottom of a box of Lucky Charms it is your privilege, your reward, so enjoy it!

Whiskey Sour
2oz Bourbon
1oz lemon juice (1 lemon)
3/4 oz simple syrup
Cherry for garnish
-------------------
Pour the whiskey, lemon juice, and simple syrup into a cocktail shaker then add some ice cubes.
Shake well.
Strain into a chilled martini glass.
Garnish with cherry.

I chose this drink because first of all, it is my favorite bourbon drink. Also, because this is the drink that sealed my love of preparing drinks for people. I will get more into the idea and motivations of why I love preparing cocktails later, but for now the tale. I was throwing a going away party for my folks and there were umbrellas in everything. Jimmy Buffett was playing, even a bit of the Elvis Blue Hawaii album. Ner the less, my friend Jan (pronounced Jon) walked over to my bar to say hello. I offered him a drink, and he declined saying these were not really his kind of drinks. I then told him I had just the drink for him. I made him up a Whiskey Sour. He took the first sip and gave one of those pleasant surprise looks followed by a “whoooo!” That's usually a good sign. He found a corner and some conversation, and proceeded to talk about..the drink. Soon I was making up a couple more as the reputation of my Whiskey Sour spread. After a bit my friend came back and said “You're my bartender.” I guess you could say, I really liked the ring of that. Till next week my friends.