Just a quick note, a new feature has been added to the Galley.
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Leaping forward into the year 2008, I have installed a computer in the Galley!
What does this mean for the bartender and bartendees?
- Music Playlist Management without having to synch an iPod, thanks to iTunes sharing!
- TV/Movie nights, now without having to tire the bartender from going up and down stairs!
- A menu that people can actually read!
- CocktailDB at my sticky, booze-soaked fingertips!
- A soon-to-appear webcam (and possibly brief nudity)!
- Updating from the bar!
I think the most exciting thing about this is setting up a cocktail menu in PDF format for patrons to browse through. My current menu system is… well, dim, multi-colored lighting and an 11 point font just don’t mix.
Along with this, I’ve got a new section coming up for the site, Concoctioneering! Think of it as a one-stop shop for all your syrups and mixers. If you’ve got something you’ve got questions on, let me know and I’ll cover it. Just finished a few batches of fun stuff, some Blood Orangecello, Meyer Limoncello, Ginger and Rhubarb Syrups, and even packed about 2 liters of Falernum (spirit, no sugar) into a barrel for aging… expect some interesting notes on that one.
Time to go whip up some more Pa’avaetuli! Company is coming, and there is drinking to be done!
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Crazy.
Does it get the game?
Alas, it has no TV Tuner.
Someday, perhaps… but for now, it does get whatever’s on my TiVo!
I just made Rubarb syrup..what Rhubarb syrups did you make? i made a simple one with some addition of fresh Lemon juice, it turned out lovely.
Cheers!
Hooray technology!
Blood Orange & Meyer Lemonchellos, eh? I’ll have to put my recipes for Meyer Lemon Pisco (piscello?) & Blood Orange Cachaca up…
What’s up with the aged Falernum? Is it just the infused spirit sans sugar or something completely different?
Cheers!
Tiare, I just made a 1:1 syrup, no thickener, finely chopped rhubarb, strained and squeezed. It’s a lovely pink color, and has that wonderful Rhubarb tartness. I made strawberry shortcakes using that in a whipped cream charger, ’twas bliss.
Chris, please do post those, I’m interested in more stuff to make with them. Right now, they’re pretty much highball material.
The aging is being done to the infused spirit. I’m going to have a LOT of the end product to go around.
Finally got that post up (sorry it took so long)
Here‘s the first one.
If memory serves I had put my Blood Orange infusion up at the Ministry of Rum, but can send that along if you want.
Cheers!