Greetings cherished readers!
Due a a rash of sickness, Last night I was called in to the lone service at Thatch and rescue the place last night. Yep, That’s right – I finally got my rum slingers behind the bar and ran the place last night. We were slow, so the silver lining was that I had some breathing room to stop freaking out and show some confidence. It was exciting and terrifying. No major mistakes, and all my drinks were good (and some great – that Singapore Sling rocked). All that home practice paid off, I suppose. That and all the outstanding support and instruction from Zorn. He’s a gentleman’s gentleman.
To celebrate (when I got home) I poured myself a concoction I’ll call:
Fancy Rhum (*please* don’t call it a Maitini.)
1 oz Appleton Extra
1 oz Martinique
½ oz Cointreau
¼ oz Green Chartreuse
dash orange bitters (Regan’s)
Shake with crushed ice and strain into 4oz cocktail glass. Drink it while it is still laughing at you.
So with that behind me, I can now proclaim myself officially a (greenhorn, resident, newbie) professional bartender.
I don’t really need to sleep, right?