The Aging Bartender

Bar Hack: Cochelery

No, this isn’t some strange, debaucherous new festival out in the middle of the desert, its a weird blend of ingredients that taste pretty good when shaken up with other ingredients. There are days when the lightning bolt of desire has been outlanding the ability to put together a cohesive cocktail. Many failures as of

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  • Bar Hack: Cochelery

    No, this isn’t some strange, debaucherous new festival out in the middle of the desert, its a weird blend of ingredients that taste pretty good when shaken up with other ingredients. There are days when the lightning bolt of desire has been outlanding the ability to put together a cohesive cocktail. Many failures as of…

  • Lacto Ferment the World

    Sometimes I get an idea, I try something new and it actually works and then I feel like you actually know what the hell Im doing (apostrophe button still down). I’ve fooled them all! The imposter syndrome is pushed down a little further until next time and hey what the hell? In the long run…

  • New Cocktail: Slap Happy

    This one is all about the salted, honeyed, fermented version of the plum we like to put out and if you can throw up a photo of the patented “‘Stockton Slap” then all the better, aye? Sometimes you put it all together. Like Hank Chinaski said in the novel, Ham on Rye, after besting a…

  • New Cocktail: Milli Vanilli

    Cherries, chocolate, vanilla. These flavors are basic building blocks from our collective childhoods that have been tampered with throughout the course of our adult lives because we’ve been subjected to much use of artificial flavors in a variety of ingestible household products. Hence, the chosen three are deeply ingrained within us but in possible negative…

  • New Cocktail: Denise Loves Henry

    Lets see here…Dimpled chin? Check. Over six feet? Check. Mega wealthy? Check. Insanely muscular but in a wholesome, beefy way? Check. Yes, the Henry is question is Mr. Cavill himself, one of the many winners of the genetic lottery that you and I were never part of. He’s also Denise’s main squeeze…At least in her…

  • Bar Hack: Double Fermented Lacto Plum Honey

    To start this all off…I’m not sure you can actually “double ferment” an ingredient or if that’s even a thing. On one side it seems that if an item is fermented, it stays fermented. On the other side, why can’t you just keep adding ingredients that subsequently continue to ferment? Anyway, each year we add…

  • Bar Hack: Whelk

    No, not Lawrence Welk, you ninny. Whelk, as in 1 part whey and 1 part condensed milk. Our kitchen makes a lot of fresh cheese so we’ve always got plenty of whey hanging around and waiting for something to happen. The other part of the equation, condensed milk really needs no introduction. It’s a gift…

  • New Cocktail: Fool’s Gold

    This is something I’ve obsessed about for a long, long time which shows you how my brain operates…The biggest hurdle was bringing peanut into the bar. Yeah, there’s so many weird allergies out there nowadays and peanut is one of the biggest. Unless you’re a Thai restaurant you’re probably leaving peanuts off the menu entirely.…

  • Bar Hack: Uruk-Hai

    Saruman’s fighting Uruk-Hai. Berserkers. A larger, stronger, more intelligent species of hybrid ork with no weakness, for they could exist the sunlight unlike their brethren who shied away from the day. In the Peter Jackson movie they’re magical and spawned in these weird, slimy mud cocoons. Their true origin, however, in the Lord of the…

  • Bar Hack: Blueberry “Kvass” Syrup

    Put a very clean on a scale and zero out your tare. Add blueberries, whey, the weigh, then add 2% salt. So 1000 grams of bloobers and whey would be 20 grams of salt. Next, wait. Thats it. We’ve been doing this a lot more lately…Maybe it’ll be our next cool thing that no one…

  • New Cocktail: Peachy Keen 2024

    Yeah yeah. The most used name of all time for a peach cocktail. Whatever. We’ve been doing this annually and each year bring the smoke with a different variation. I did try to think of something else, a different name but…Why? Cocktail names are annoying enough to come up with and people order this one…

  • New Cocktail: Apro Quaffer

    We all love an apricot, right? They work well in drinks but they’re the red headed step child of the stone fruits. In my youth I ate them dried and my sister and I would pretend they were the ears of our vanquished enemies. Hey, there wasn’t a whole lot to do in Vermont with…