The Aging Bartender

New Cocktail: Everyone Cries at Rudy

Or is it for Rudy? Someone told me there was an episode of some TV show where all the characters cried while watching Rudy. Yes, the soft side of a man comes out during the viewing of this movie where he’s allowed to show his emotions for the underdog, the downtrodden. It’s just ingrained within…

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  • New Cocktail: Everyone Cries at Rudy

    Or is it for Rudy? Someone told me there was an episode of some TV show where all the characters cried while watching Rudy. Yes, the soft side of a man comes out during the viewing of this movie where he’s allowed to show his emotions for the underdog, the downtrodden. It’s just ingrained within…

  • New Cocktail: Dr. Stanley Goodspeed

    The Martinez machine keeps on rollin. He got ahold of the cochelery and put this puppy up with one try. I made it on a weird whim during a slow night and really had no idea it would be good at all. I had a long streak of the feces touch but I think making…

  • Triumvirate of Cheese

    Stay with me here. In no particular order but it will be. I’m thinking, thinking processing the information…Two years and three dudes. Bruckheimer. Bay. Woo. Another three dudes. Travolta. Connery. Malkovich. Yes, a tight, blockbuster span from 1996 to 1997. Are we getting the idea now? They all have one heroic man in common: Cage,…

  • Bar Hack: Corngeat

    This one has been a few couple years in the making and I think it is safe to say I finally nailed it as I went to burp this puppy on Friday night and it exploded out of the jar in a crazy crescendo of corn and koji scented foam. Angel, wide eyed, stood there…

  • 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.…