I find mixed drinks, when served up, assert their flavors better this way.

Or ‘a shot of Michter’s Small Batch, no frills’. Try to be clear while you’re still sober and you’ll get what you want.“And if, as a bartender, you’ve received an order for a Ketel One ‘straight up’, you should probably check with your customer to make sure they’re looking for chilled vodka and vermouth, and not a glass of warm vodka.”I think you mean, “a Ketel One Martini”. They may even put their tails straight up.

Maybe finding some humility yourself and actually practicing the art of mixology instead of preaching it would aid in your despair.In a blog argument last year, one derp was claiming that his use of “40” had nothing to do with malt liquor or ghettos.

Let’s keep it alive… 1 more year and it will be a decade!1. Rusty Nails are usually on the rocks FYI.Not sure if this thread is still being followed….here’s my question: I like Manhattans prepared as described for “up” but prefer it in an old-fashioned glass (just not a fan of martini glasses). It’s not my job to give you what I think you should have.

I’m just 30, and my first real experiences with single malts were recent and I’ve always ordered neat (on the advice of an excellent bartender). I’m a damn good bartender. taking something literal and being defensive with “that is what you said” is just the kind of bartender/et al that complains at the end of the night about getting stiffed on tips. I want to pass this out in the Mission, where sometimes I think they get confused if they have to do more than pull beer.Great primer, thanks. Any explanations?I don’t personally order Scotch on the rocks (or as Scotch & water) anymore unless it’s a cheap blend.However, I will generally order a ice-water back sometimes because I might feel like a *little* water in – just a splash or a few drops – in order to open up the aroma a bit, and I don’t really trust most bars to understand that. The only way to drink nice single malts like Lagavulin or Macallan is neat, perhaps with 2 small ice cubes or water *back*.sometimes i order cheaper single malts (livet and fiddich) rocks, and so occasionly i’ll slip up and order a nice single malt rocks.I know the mettle of a bartender who looks at me like the blackjack dealer looks at a player who just doubled down a 5 against a Jack, as if to say “you really want a nice whisky like that rocks?”. I felt like a college kid at our table. I have been keeping my whiskey in the freezer so I can have it start out cold AND undiluted. Any bartender who serves you up a warm one (unless you ask for it) has no business behind a bar.“(unless you ask for it)” Like I said, I did/do ask for it that way. Have do you prefer other terms for this application?This is a cool website.

The entire time I was reading through all the old comments I was wondering when the comments died…I wish I could find a bar that is run by professionals like yourselves.I have worked as a server, a manager, a bartender (only a little a long time ago), and have basically been in the restaurant/ bar business for 20 plus years.Michelle – Maybe you just need to print out this post and show it to him?When ordering bourbon neat is it standard to recieve 1 shot or a double shotJust curious as a relative newcomer to the scotch world. Most of all drinking at a bar should be sans stress. Cheers.Slightly off topic: I have had no problems when asking for my whiskey neat, but I prefer it in a slightly chilled glass.

As a scotch enthusiast this was interesting to read. This is also how I like my whiskey sours.I’m going to print this out and safety pin it to the shirt of anyone who dares misorder from me again now that this post is up.I always cringe when they ask for a gin and tonic with a twist. So maybe if you’re ordering it neat (to sip) you get a proper full pour?

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