Thanks Chuck, we were just talking about “those days”. It took a village, and a contribution from all of us. I often referred to your Gumbo Pages for some of my own inspiration.

Trident Cocktail - The Cocktail Spirit with Robert Hess YouTube video by Small Screen

…glad to be of service 😉
We typically use Lustau Los Arcos Amontillado, but Fino works well too.

Here I am, making the drink on Small Screen Network:

youtu.be/twkG4RawiGo?...

Oxford Companion to Spirits & Cocktails pg 83 contr @roberthess.bsky.social

bitters

liquid essences generally produced by macerating various herbs, spices, and other botanicals (almost always, one bitter) in a base spirit. Concentrated flavor, usually measured into drinks by dashes.

#Cheers 🍸

Yes, celery has natural occurring nitrates, as do many vegetables. Celery apparently has more than most, which is why it is used for “natural” curing.

Uncured Bacon (etc)

All I see in grocery stores these days is “uncured” bacon and other meats. I assume this is because of a fear of Nitrites? Look at the labels, all include celery powder, which often results in even higher nitrites. Look it up. 😉

youtu.be/Qhz9QdgwaHk

The presentation is along the lines of a Jerry Thomas Blue Blazer. 😉

Plus, the presentation of a Spanish coffee at Portland’s Huber is fabulous!

hubers.com

Huh? Can’t find any reference to this besides a paywalled article.

(My slightly obscure reference 🤣)

“Calling Dr. Cocktail, calling Dr. Cocktail!” 😉

The Paradox of Tolerance disappears if you look at tolerance, NOT as a moral standard, but as a social contract. If someone does not abide by the terms of the contract, they are not covered by it. In other words, the intolerant aren't deserving of your tolerance.

A bar AND a library. My kind of place!

Why do I have to say this?

“If your company has a customer facing website. You need to use it regularly”.

There are far too many sites out there that are pure torture to use.

House Without A Key | Dining One of the most iconic restaurants in Waikiki, House Without A Key offers breakfast, lunch, sunset cocktails, appetizers and Hawaiian entertainment.

If you can, check out “House Without a Key”, that was the best Mai Tai album had on my last trip (perhaps 18 years ago)

www.halekulani.com/dining/house...

From their website (KSER.org) you can also listen to shows from the past week if you need to time-shift.

playlist.kser.org/v3/player/

Saturday starts with “The Big Bandstand”, followed by “Frettin’ Fingers”, “Juke Joint”, and “The Gumbo Mix”. Eight hours of great music!

It is a small “member supported” station in Everett WA that we stumbled across one day. Every Saturday at 9am (PST) they have two hours of great/old jazz, followed by great guitar, followed by… we typically listen to it all day on Saturday.

That so called “Star Trek Fan Club” is just a clickbate account. Their articles are always the worst. And yet the “fans” still debate the topic

Perhaps it is just a mistaken childhood memory, but in the 70’s I recall a custom “vending machine” in our school that was filled with Red Delicious apples and how crisp and delicious they were. Today, they are mealy and lackluster. Is my memory faulty, or were they really once great?

“Alexa, play KSER” 🎶

“Muppet Christmas Carol”…. Oh, wait, that’s a real title. 🎄

Went in between on this recipe from the OCTS&C recipe and Mr. Hess’s.

1 1/2 oz rum (plantation 3 star), 1/2 oz lime juice (a whole lime I suspect would not work well) 1/2 oz sweet vermouth (!), 1/8 oz grenadine, 1/8 oz crème de cacao (Tempus Fugit) and 1/8 oz curaçao.

Was still quite snappy

Properly made, this can be a wonderful drink. The secret is to be careful with the crème de cacao. It should be at the level where you don’t “taste” it, but you can just barely “detect” it.

youtu.be/4T2UQ5D5xIQ?...

When we were originally filming this, it was for a company called "Storypipe", which disbanded before the video was released. One of the partners, Colin Kimball, created his own company "Small Screen Network", using my show to launch with. This "Champagne Cocktail" episode came out on April 1, 2007.

If Jacques Bezuidenhout was here, I’d tag him IYKYK 🤣

an an even break My father used to say that while W. C. Fields talked tough, his heart was as big as his nose. And even though he personally preferred Martinis, he was delighted to serve his friends Manhattans made with Abbott's Aged Bitters. Abbott's Aged Bitters arethe clean-tasting, mellow result of nearly 75 years experience in blending and aging. In the stately homes of Maryland, where fine living is cherished, Abbott's outsells all other bitters combined. Next time--try Abbott's Aged Bitters. See for yourself how America's oldest bitters can make a good cocktail great! Manhattan 1/3 Jigger Sweet Vermouth, 2/3 Jigger Rye or Bourbon. 1 or 2 dashes Abbott's Aged Bitters, depending on the body of the whiskey. Pour into mixing glass with lump or cube ice and stir (Do Not Shake). Strain and serve in cocktail glass with cherry. Write for Free 38-Page Recipe Booklet for distribution to your customers.

An ad for Abbott's Bitters, featuring W. C. Fields, from Culinary Review, June 1947. I'd love to find a copy of the recipe booklet they mention.

Low hanging fruit would be Manhattan, Old Fashioned, Whiskey sour. Something different could be a Bourbon Milk Punch.

drinkboy.com/mobile/Recip...

Or the new “darling” these days, a Boulevardier.

drinkboy.com/mobile/Recip...

I can help, can you give me some parameters? In the common range, Manhattans are great, but fairly boozy, Whiskey sour could be good, as long as you use fresh juice.

For this episode, my guests were Matt and Nadja, good friends from Microsoft, as well as my next door neighbors, and Erica, my co-host on my Microsoft show “The .NET Show”. I’m trying to find the original full episode we filmed, stay tuned!

I looked through some notes on the filming of this episode. Appears to have been in June of 2006. My original intent for the show in a half-hour format, was to do three cocktails, with "guests" at the bar who would play the role of customers, asking the sorts of questions that many customers have.