The Bartending Thread

Bartenders, get in here!

Post what you like making, twists on classic drinks, or any bartending-related ideas you want to share.

I’ll start:

Love making old fashioneds. I’ve been really digging adding a dash of orange bitters along with the angostura. Flaming the orange zest really seems to add a little extra something too.

Rimming a classic daiquiri with sugar is a nice touch when you are in the mood for something a little sweeter.

All those drinks are your death if you are very busy. Too labor intensive. Anyone who orders those or any labor intensive drink when you are busy are complete assholes.

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