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Archived TikToks from Chris (@notjustabartender). 22 saved TikToks, 1 removed from the profile.
- I was rather cozy actually
- Casual-ish
- Big Christmas guy
- Couldn’t be more perfect for fall.
- This song + this view 🤌🏻
- Literally couldn’t be easier. Back in the 50s in Puglia, cafes in the summer began shaking espresso vigorously with ice and served in a martini or coupe glass to battle the heat called the Caffe Shakerato. By the 60s, the historic Camparino bar in Milan took inspiration from that simple idea began making the Campari Shakerato. In truth, you can use just about any bitter aperitif or amaro and make a Shakerato, so I encourage you to try your favorites this way to see which you like best. SHAKERATO 3oz | 90ml Bitter Aperitivo or Amaro Shaken vigorously and served up. Orange or lemon peel expressed overtop.
- Walking the entire Earth is cool and all, but still…
- Puta-what martini?
- Deletedstory
- Labels up.
- It’s like tomato water with personality. I found this recipe thanks to the liquid journalism of @cheerstohappyhour highlighting the recipe from @equal___parts in London. I’ve adjusted the recipe myself to exclude garlic, add MSG, and tinkered with the salt-to-sugar ratio. Still delicious and punchy, but it’s also worth making their original spec too. (Go find @cheerstohappyhour’s video on it!) TOMATO BRINE [~750ML] 1000g Tomato 50g Lemon Juice 15g Gran Sugar 8g Maldon Sea Salt 5g Fresh Basil Leaves 2.5g Red Chilli Flakes 2g Black Peppercorns some MSG Blend all ingredients on high for 20-30 seconds. Fine strain through a large strainer. Keep in the fridge up to 1 week.
- No other country compares
- Thank you, Jersey 🤌🏻
- Thoughts on mocktails
- A cocktail, and fragrance, born to standout. @Ralph Lauren #RLFragrancesPartner The NEW Ralph’s Club New York Parfum pulls together aromas of blackcurrant, cognac and oud wood accords, reflected in the energy of NYC's nightlife. To celebrate this, I’ve put together what I'm calling the Ralph's Club Old Fashioned. aromatic bitters, rich creme de cassis, premium cognac, all stirred down then smoked with cherry wood. RALPH’S CLUB OLD FASHIONED 3 dashes aromatic bitters .5oz | 15ml creme de cassis 2oz | 60ml premium cognac Combine all ingredients into a stirring vessel, add ice, then stir cocktail until chilled and diluted. Strain into a glass with a large block of ice. Garnish with a cherry. Smoke the surface of the glass with cherry wood chips.
- A pisco sour that can throw some ass. Yeah, I said it. PEACH PISCO SOUR .5oz | 15ml lime juice .5oz | 15ml lemon juice .75oz | 22.5ml peach syrup .5oz | 15ml dry vermouth 1.5oz | 45ml pisco .75oz | 22.5ml egg whites Combine citrus juice, syrup, vermouth, and pisco into your small tin, adding the egg white into the large tin. Add ice, combine all, and shake vigorously until fully emulsified, chilled, and diluted. Double strain into a coupe glass. Garnish with 3 dots of aromatic bitters.
- This song really hits today. The Hugo Spritz was invented in 2005 by Roland Gruber in the town of Naturno nestled in the Italian Alps near the Austrian border. The thought was to create a lighter, floral alternative to the Aperol Spritz. Its popularity has soared in the last few years. Considering every bar known to man kind likely carries an elderflower liqueur and some bubbly, there’s hardly a place on earth you can’t have one at. Happy Birthday, America. HUGO SPRITZ 6-8 mint leaves .5oz | 15ml lemon juice 1.5oz | 45ml club soda 1.5oz | 45ml elderflower liqueur 2oz | 60ml sparkling wine Slap mint leaves before placing them in a glass and combining the remaining ingredients with ice, stirring gently to integrate. Garnish with a mint bunch and a lemon wedge.
- a timeless Austin classic. The story goes, a waitress named Ellen from the Cedar Door was on vacation in Mexico back in the 80s when she was served a margarita with olive brine added to it. She brought back the recipe with her, along with the name “Mexican Martini”. While this is less of a martini, and really just a Dirty Margarita—it is unmistakably a cult classic of Texas. And delicious. MEXICAN MARTINI .25oz | 7.5ml simple syrup .5oz | 15ml olive brine 1oz | 30ml lime juice 1oz | 30ml Cointreau 2oz | 60ml Tequila blanco Prepare a martini glass with kosher salt, put in the freezer to chill. Combine ingredients into a shaker tin, add ice, shake hard, and double strain into chilled glass. Garnish with olives.
- video
- Thanks @Huckberry
- For the my Midori freaks. Up until this week, I’ve never had this one before. A ton of people recommended years ago when I did the Midori Sour, but never got around to it until now. The classic equal parts version with just lemon, Cointreau and Midori is actually nice, I just felt some small adjustments could be fun. Gin and a touch of honey felt like the move—and I was right. Still simple and delicious. JAPANESE SLIPPER .33oz | 10ml 2:1 honey syrup .75oz | 22.5ml lemon juice .75oz | 22.5ml Cointreau .75oz | 22.5ml Midori .75oz | 22.5ml Gin (try @fourpillarsgin yuzu) Combine all ingredients into a shaker tin with ice, shake hard, and double strain into a Martini glass. Garnish with a cherry. #classiccocktail #midori #japaneseslipper #creatorsearchinsights
- Time to dust off the cassis. Jeffrey Morgenthaler invented this whiskey sour meets bramble crossover 25 years ago in Eugene, Oregon. He eventually brought the recipe with him to Clyde Common years later and it quickly became one his top selling cocktails of all time. It’s simple and delicious. The kind of patio pounder that would eviscerate a bottle or two of bourbon along the way just to have an excuse to clear the cassis from your inventory. BOURBON RENEWAL 1 dash Angostura bitters .33oz | 10ml 2:1 simple syrup .5oz | 15ml creme de cassis Heavy .75oz | 25ml lemon juice 2oz | 60ml bourbon Combine all ingredients into a shaker tin, add ice, shake, and double strain into a rocks glass with a large cube. Garnish with a lemon wheel or a few blackberries. #modernclassics #cassis #bourbon
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