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The Drinker's Refridgerator
Swanky
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Joined: Apr 03, 2002
Posts: 4965
From: Hapa Haole Hideaway, TN
Posted: 2005-06-02 06:26 am   Permalink

This is part of what makes mixing behind the bar hard. I have the liquors there, I can even get ice and mugs, but then you need a fridge with all these juices and you need to be able to rinse out glasses between drinks... It gets to be a lot of space. My bar plans call for a built in micro-fridge, ice cooler with divider for crushed and cubed, mixer, lined garbage can, and rinse sink. It gets to be a lot! I do not have the space. I make drinks in the kitchen across from the fridge and serve then in the lounge. Basement Kahuna had enough space for a set up at the bar. TNTiki has a great lanai set up.
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Satan's Sin
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Joined: Jun 13, 2004
Posts: 729
From: Imperial Beach, CA
Posted: 2005-06-02 06:30 am   Permalink

Quote:
One of my Martini books has a story of vodka so cold (stored outside in sub-zero temperature) yet unfrozen, it froze a guy's throat/gullet?, causing an instant heart attack...



Next to dying in the arms of a beautiful prostitute, this would be my favorite way to go.

[ This Message was edited by: Satan's Sin on 2005-06-02 06:31 ]


 
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Capt'n Skully
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Joined: May 28, 2005
Posts: 404
From: The Lost Lagoon
Posted: 2005-06-02 09:13 am   Permalink

Swanky, you need to hire a bar-back to keep you freshly stocked! Or start prepping a weekly menu so you can stock appropriately... In the meantime, we're more than willing to help you clear some of the booze/mixers to get you the space you need.

 
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Swanky
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Joined: Apr 03, 2002
Posts: 4965
From: Hapa Haole Hideaway, TN
Posted: 2005-06-02 10:00 am   Permalink

Scully, you are right. I am thinking too big. If I use a set menu, no reason this can't be done much more easily. It still is not simple though.

Feel free to drop by any time for a sampling from the bar...
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Capt'n Skully
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Joined: May 28, 2005
Posts: 404
From: The Lost Lagoon
Posted: 2005-06-02 3:10 pm   Permalink

I am going to be stopping by the next time I'm in TN... So get the situation fixed...

There's no such thing as thinking too big. There's just no such thing as enough space, money or time, either. I feel your pain...

Seriously, tho, when's The Headhunter intended to be open? I intend to make it there as well as send a few friends that will hopefully send theirs...
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Swanky
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Joined: Apr 03, 2002
Posts: 4965
From: Hapa Haole Hideaway, TN
Posted: 2005-06-03 10:01 am   Permalink

Quote:

On 2005-06-02 15:10, Capt'n Skully wrote:
I am going to be stopping by the next time I'm in TN... So get the situation fixed...

There's no such thing as thinking too big. There's just no such thing as enough space, money or time, either. I feel your pain...

Seriously, tho, when's The Headhunter intended to be open? I intend to make it there as well as send a few friends that will hopefully send theirs...




Um, never enough space, time or money... There is no answer to that yet...
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VampiressRN
Grand Member (7 years)  

Joined: Nov 23, 2006
Posts: 5509
From: Sin City Lincoln Hills (NorCal)
Posted: 2008-01-01 6:06 pm   Permalink

Thanks for the great pics and explanations of stocking the fridge. I need to stock my lounge fridge up (right now I only have a slew of batteries, beer, champagne, and some fruity wines in it). Your organization is inspiring.

I was wondering if anyone has painted their fridge? The plain white fridge is worse than the off-white walls in my lame lounge. I was thinking of painting it like bamboo...has anyone done that?

=================================================================
Just some insight into the Bond thang....

A traditional martini (as opposed to a vodka martini) is made with gin, dry vermouth and either an olive or a lemon peel. Nothing else. (Well, they used to make them with extra-dry white wine rather than the dry-wine variant vermouth we shan't address that age-old argument here) And a proper martini is stirred, not shaken.

A vodka martini substitutes vodka for the gin (or adds it to the gin, as Bond does) and sometimes allows other ingredients. Why? Well, because martini purists such as your correspondent are snobs, whereas vodka martini drinkers are more open to experimentation and allow more variations to carry the name of their drink. But both martini drinkers and vodka martini drinkers agree that one is not the other. Bond is the only person who takes both spirits--he is unique!

There are three main differences between a martini (or a vodka martini) which has been stirred and one which has been shaken. First, a shaken martini is usually colder than one stirred, since the ice has had a chance to swish around the drink more. Second, shaking a martini dissolves air into the mix; this is the "bruising" of the gin you may have heard seasoned martini drinkers complain about--it makes a martini taste too "sharp." Third, a shaken martini will more completely dissolve the vermouth, giving a less oily mouth feel to the drink.

In a vodka martini, cold is key: a vodka martini that is not ice-cold tastes like lighter fluid. So you shake them. The experience of a traditional martini is more dependent on it being smooth and on not ruining the delicate flavors of the gin. Ergo, one stirs it.
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vegasvic
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Joined: Feb 17, 2003
Posts: 188
Posted: 2008-01-02 08:25 am   Permalink

Quote:

On 2008-01-01 18:06, VampiressRN wrote:
A traditional martini (as opposed to a vodka martini) is made with gin, dry vermouth and either an olive or a lemon peel. Nothing else. (Well, they used to make them with extra-dry white wine rather than the dry-wine variant vermouth we shan't address that age-old argument here) And a proper martini is stirred, not shaken.



Love the Martini. If I intend to garnish with olives I will make as you describe above (
Plymouth Gin always). However, if I'm going lemon peel I'll add a few dashes of Orange Bitters -- harkening back to the old Martinez recipe.
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VampiressRN
Grand Member (7 years)  

Joined: Nov 23, 2006
Posts: 5509
From: Sin City Lincoln Hills (NorCal)
Posted: 2008-01-02 6:58 pm   Permalink

I especially like Pear or Pineapple Martinis. All this talk and those pictures is making me think of things I need to stock my fridge with. I have some items in my bar area already, so just need to pop em in.

Why do you keep your margarita salt in the fridge Swank?

Has anyone ever used those
Green Bags as I was wondering if you could keep mint in them?
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cheekytiki
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Joined: Mar 09, 2004
Posts: 1091
From: The Haole Hut, London, UK
Posted: 2008-01-03 02:39 am   Permalink

Quote:



Door, sugar syrup and honey syrup and passionfruit and sweet n sour...




Something I learn't the other day . If you use pourers on your syrups and keep them in the fridge it makes free pouring very difficult, because the viscosity of the syrup is higher so it pours slower and the method of counting you use to pour would be off.
If you use a measure you can ignore that statement


 
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Chip and Andy
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Joined: Jul 13, 2004
Posts: 2125
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2008-01-03 06:33 am   Permalink

Quote:

On 2008-01-01 18:06, VampiressRN wrote:
I was wondering if anyone has painted their fridge? The plain white fridge is worse than the off-white walls in my lame lounge. I was thinking of painting it like bamboo...has anyone done that?



We covered our in some reproduction barkcloth. Paint on the modpodge, apply the fabric, coat with three or four more layers of modpodge and it is good to go.

You can use paint, but you need to rough the surface with some fine sandpaper or steelwool. Clean the surface very well. Paint in several light coats to keep it looking good.

It is a good idea to add a couple of coats of a clear to the top of the project, you wouldn't think it but bar fridges take lots of wear and tear.

A couple of things to keep in mind......

Do not cover, block, or paint, or anything to the coils or grids or any part of the refrigeration elements, inside or out.

Do not cover or block any vents or air channels.

When placing your bar fridge, leave a couple of inches of airspace behind the bar and if you can leave a couple of inches on airspace on both sides.


 
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uncle trav
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Joined: Apr 27, 2005
Posts: 1706
From: Kalamazoo
Posted: 2008-01-03 1:17 pm   Permalink

Justa little word of caution about painting your fridge. In colder climes such as where I live I have my lounge in the basement. Use care when painting and using chemicals as the fumes may travel to the water heater of furnace. BOOM!! I had a family member who's house went up in flames from just a leaky spray paint can. Other than that,have fun!

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Murph
Grand Member (6 years)  

Joined: Jul 11, 2006
Posts: 716
From: SoCal
Posted: 2008-01-03 5:20 pm   Permalink



Hey, what drink do you make with the mayo???
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WaikikiWomb

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VampiressRN
Grand Member (7 years)  

Joined: Nov 23, 2006
Posts: 5509
From: Sin City Lincoln Hills (NorCal)
Posted: 2008-01-03 8:55 pm   Permalink

Must be for the BLTai.

Hey...good idea for the barkcloth C&A...material sounds like the way to go. I do have some nice barkcloth that I got from Hawaii several years ago, so may use that.

I would love to see me fridge secrets...keep those pictures coming.


 
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