Daniel Casto
dancasto
Dan Casto is the Bar Manager at Double Dragon in Portland, Oregon
Aug 17 2017
1

We pre-cut most of our twists at the bar to speed up service, and I find that leaving a little more pith than is usually recommended helps them hold on a bit longer. We’ve tried storing them overnight in a shallow bit of water, a la fresh herbs, as well as paper, to no avail. I would say focus on stirred cocktails at Read more

Aug 17 2017
1

Totally agree on the flies. Would love to say, “put them on a bottle if/when you need one, just remember to take it off and cap the bottle when finished;” but that’s asking a lot. Lots of pour spouts come with little bottle condoms; but that doesn’t solve the height problem, which is also definitely a thing.

Aug 17 2017
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In the case of the caipirihna, I think a serious muddler is totally appropriate/necessary. That being said, caipirihnas are a pretty unorthodox cocktail already, what with the raw sugar, the muddling, and dumping it all in to the same glass, so that’s not the only way in which they’re a bit outside the box. Was mostly Read more

Aug 17 2017
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Bingo! Dave Arnold has some really interesting writing (somewhere on his Cooking Issues blog I think), on energy transferred when stirring v. shaking, stirring well v. poorly, all that stuff, if you want to get deeper into it.