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Dinah (MetaGrrrl/Bibulous)

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Don't Use Old Vermouth 15 Nov 2014
1:17 pm

An even better way to have fresher vermouth in all your drinks is to enjoy it more often so those bottles don't stick around too long. This late 20th century fear of vermouth is not part of classic cocktail drinking or of the current cocktail renaissance. The inventors of the cocktail as a drink form loved their vermouth—along with lots of other interesting low-proof ingredients—and any trip through 19th century drink books will show you that we lost a lot of variety after Prohibition which we're only now beginning to regain. Rediscover aperitifs and other drinks which call for lots of vermouth (or other delicate ingredients you should be refrigerating and using fairly quickly, like sherry and port or anything else under 24% ABV). You'll broaden your palate, find more food-compatible cocktail options, and get to enjoy more drinks in an evening when you make lower-proof a bigger part of your repertoire.

The Balanced Bartender: Lana Gailani 12 Nov 2014
11:14 am

Thank you, Lana, for acknowledging the conscious self-care that introverts need to do for themselves to bring their best to their bar work and to themselves! I love the degree of focus and empathy required when I'm working with the public (in my case usually in the form of public speaking or coaching), but I'm definitely the kind of person who needs quiet, alone time, doing creative solo work to recharge those batteries. This is a great reminder for managers that not all your staff are going to approach the work or their mental preparation for it in the same way. Support that range of styles and you'll have a place that welcomes a bigger range of styles among your customers.

Brandy Old Fashioned 6 Dec 2013
10:41 am

Truth.

Canon Cocktail 21 Aug 2013
5:41 pm

I really enjoy, also, how in profile it evokes the easy friendliness of a beer.

DIY Homemade Spiced Vermouth 18 Dec 2012
12:23 pm

"Like any vermouth, you want to keep it refrigerated." Amen! Thank you for spreading the gospel, Kathy. Happy holidays!

Maple Bourbon Old Fashioned Cocktail 1 Dec 2012
10:03 pm

Great example drink for how big a difference the garnish can make. Those orange oils and the change in nose transform this.

How to Not F@%& Up a Daiquiri 23 Jul 2012
1:48 pm

Very pleased to be able to get a dose of Morgenthaler on SmallScreen! Looking forward to future shows.

Grasshopper Cocktail 11 Oct 2012
9:50 am

It's my belief this is most properly consumed while riding round and round on the rotating Carousel bar at the Hotel Monteleone in New Orleans. Can't really go wrong with a boozy Andes mint in a glass. :)

Tony Conigliaro - Terroir Distillation 27 Aug 2012
4:47 pm

See you next May, Tony!

Rusty Nail Cocktail 24 Aug 2012
12:11 pm

Dave, have you tried the Mackinnon, from Wondrich's Esquire Drinks? That's a fine use for that excess Drambuie. It's been an enormous hit at our parties.

Martini Cocktail 23 Jul 2012
4:38 pm

Probably my favorite under-closing-credits murmur yet. :D

How to Make a Shrub for Cocktails - Rha Rha Number Two 28 Jun 2012
6:21 pm

Rhubarb is also a word used in theater, film, and radio to simulate background crowd conversation. Walla is another, hence my Walla Cocktail of a few years back: http://www.bibulo.us/2009/05/walla-cocktail.html Hooray for rhubarb!

How to Make a Shrub for Cocktails - Rha Rha Number Two 28 Jun 2012
6:22 pm

(And, Jamie, I'd give you a word nerd high five, but of course nerds don't high five.)

Manhattan Cocktail 22 Jun 2012
3:54 pm

Great ingredient choices here. Absolutely agree on your "if not the Rittenhouse, then what?" list and I'd add Sazerac 6 year rye as your step up to heavenly. If folks like the Manhattan and are somewhere that has a Vieux Carre on their menu, give that a try too.

Sazerac Cocktail 18 Jun 2012
6:00 pm

Enjoying this series very much—but I am a bit baffled why you're torturing home bartenders with professional jiggers instead of using a nice, friendly marked measure like the 2oz OXOs.

Sazerac Cocktail 22 Jun 2012
10:50 am

Lovely sponsor, and Thank You, Kegworks!, but what keeps me coming back to or recommending a show is what's best for the audience, not what's best for moving product short-term. It's a tough balancing act, definitely. (Kegworks team: how about showing your support for beginners here? Even http://www.kegworks.com/e-z-step-cocktail-jigger-278-p173071?_s_icmp=nextopia would be a big help. That 'eyeballing in a cone' measuring is killin' me!)

Earl Grey Southside Cocktail 9 Jul 2012
4:52 pm

This sounds so refreshing! Thanks, Charlotte!

Lesson #38 - The One-Handed Lagrange Stir 1 Apr 2013
12:04 pm

It's wonderful to see someone finally documenting how to do this PROPERLY.

Washington Cocktail 20 Jan 2012
2:31 pm

A very enjoyable cocktail. Beautifully balanced. We stumbled on it serendipitously while using for a party invite an old travel poster with the USS Manhattan and USS Washington featured on it and thus asking ourselves "Huh, we know the Manhattan, but is there a Washington cocktail?" This holds up extremely well as a bottled cocktail. You'll be a big hit bringing a bottle of this to a gathering of friends.

Caprice Cocktail 22 Oct 2011
8:52 am

Nice! I particularly like how you're now doing more commentary on aroma and taste. By the way, tried the Caprice with the new St. George Dry Rye gin and while it was more drinkable than some of our previous attempts* with that tricky tipple, we're still questing for a cocktail that it really sings in. *http://bibulo.us/2011/10/st-george-gins.html

Fourth Regiment Cocktail 29 Nov 2011
6:44 pm

I find Peychaud's a little sweet with an aftertaste that to me seems artificial somehow. I vastly prefer TBT Creole Bitters. Another couple reasons for having a great variety of bitters is so that you can use them to add complexity to non-alcoholic drinks (for those laden with cars or unborn children) and to make your soda water taste so nice you don't waste calories on soda that you could be spending on cocktails later. ;)

Chuck Taggart - Los Angeles 1 Jun 2011
9:24 am

Way to bring it, Chuck!

Cointreau Pearls 26 Apr 2011
9:31 am

Interesting stirring setup there. Fun to play with! The gold in the caviar is a lovely effect, but the shaker and the very small beakers don't create caviar of the consistent beautiful roundness you achieved by hand.

Cloister Cocktail 22 Feb 2011
4:39 pm

Well, a quick Google Books search https://encrypted.google.com/search?hl=en&tbo=1&tbs=bks:1&q=cloister+chartreuse+grapefruit&aq=f&aqi;=&aql=f&oq;= suggests it was probably Mario Thomas' New Bar Guide from 1983 or is it Mario Thomas and the 1986 Playboy's New Host & Bar Book? As a librarian, I liked that search challenge. As a writer, I bristle at the skipped credit to the author. Simply lovely choice of glass here, Robert. This kind of mood-matching is one of the big payoffs to an eclectic glassware collection. Most of ours have cost less than $2 each and have come from Goodwill and other thrift stores.

Cloister Cocktail 23 Feb 2011
7:31 am

Google Books is such a boon for these kind of origin questions! San Francisco Public Library appears to have the earliest one: http://sflib1.sfpl.org/search~S1?/XNew+Bar+Guide&searchscope=1&SORT=D/XNew+Bar+Guide&searchscope=1&SORT=D&SUBKEY=New Bar Guide/1,19,19,B/frameset&FF=XNew+Bar+Guide&searchscope=1&SORT=D&1,1, Cataloging there suggests a 1982 date and the correctness of the Thomas Mario name. A search on Google Books for Playboy's new host & bar book, referenced in the SFPL notes on the 1982 edition, shows only the 1986 edition has been indexed by them. Thus, it may be that first appearance of the Cloister is pre-1982. DM me or email me @Bibulo.us if you aren't able to confirm or push back pre-82 and I'll pay that copy at SFPL a visit for you.

Cubed Old Fashioned Cocktail 1 Feb 2011
3:07 pm

Okay, and I thought I was getting fancy with my Old Fashioned variant, the Judge Walker... (http://bibulo.us/2010/08/judge-walker.html)

Cubed Old Fashioned Cocktail 1 Feb 2011
6:28 pm

Well, technically yes it is, but once you try it I think you'll group it with the Old Fashioned. It's got just a bit less intense mood than a Manhattan. Sort of thing a judge would have after work, don't you know? ;)

Cubed Old Fashioned Cocktail 1 Feb 2011
7:00 pm

Meanwhile, I add chocolate bitters to the shopping list...

Margarita Cocktail 18 Mar 2009
11:33 am

More about the science of taste & how it impacts cocktails from Darcy O'Neil here: http://www.artofdrink.com/2008/03/sensory-perception-and-mixology.php http://www.artofdrink.com/2008/08/sensory-perception-presentation.php And Rick's notes here http://www.kaiserpenguin.com/totc-friday-live-blogging-sensory-perception-and-mixology/

Margarita Cocktail 18 May 2010
10:05 am

Robert, it would be really fun if you'd suggest an "upgrade" for some ingredients, either in the video or in the notes. We faced a similar challenge in our building your home bar series of posts on bibulo.us and ended up with the same solution: a decent, not-too-pricy recommendation as a starting point.