Black Russian

"May I have a Black Russian?"

"HUH!?!?", the most unprofessional reply by me. Can't blame me. I wasn't in the bar yesterday. And yet I manage to get the cocktail done.

Black Russian
- 1 shot of Vodka
- 1 shot of Kahlua
Serve straight to the customer in the old fashion way.

Variation:
Serve in the Martini style or top it up with coke in Collins glass.

However, with or without cola, it doesn't does that great.

White Russian

- 1 shot of Vodka

- 1 shot of Kahlua

- 1 shot of milk

- 1 shot of heavy cream. 

Might taste better since the coffee liqueur will blend nicely with the milk. I myself haven't try it yet.

What am I doing now? Relaxing after covering 6 topics of ROAD study. Eating wicked wings, watching underworld, and having some cocktails popping up in my heads. 

Investigation

Investigation. Engineering Investigation. Hardest? I am not sure yet. My table and floor is filled with papers with my scribbling. Repeatedly writing down notes and doing the problems over and over again just to understand the whole lectures.

Tomorrow is the exam. I know I have prepared well. I am sure of it. 50 objectives and 3 hours to do it. No problem.

Listening to some songs and stared at my black book. I haven't been writing anything in that book. A break from cocktails and bartender-natics. How I wish I can make some drinks now and try various methods. I can't. Have to focus.

A Toblerone,

- What is the difference of it with and without the White Creme de Cacao?

- I do prefer the garnish with honey strips in the colada glass. It really suits Toblerone. Chocolaty taste with a touch of the honey from the side.

It is simple to make a toblerone. There seem to be a lot of variation to it as well.

Basic:

- 15ml Frangelico

- 15ml Kahlua

- 15ml Bailey

- Tablespoon of honey

- 30ml of heavy cream

A refine glass would have:

- 20 ml of White Creme de Cacao

- A scope of vanilla to it

Shake and Strain into a colada glass.

Lately, from observation I realised that my Sex on the Beach had lost its aesthetic value compare to what my manager had made. A light orange pinkish drink with foam filled to the top of the pina colada glass. Truly a drink for the summer by the beach.

Lately I found another drink that I will want to learn and master it. The "Groovy Fizz". Got attracted by the colours. The Crustas, The Crow, Flora Dora, Honeymoon, Citruschka, New Zealand Fruit Kava Lamp, Mojito, Tom Collins, Bijou, Amber, Addington, and etc. I really do enjoy making them and serving them up.

Work hard and own a bar in the house in future. The perfect house bar. Where my family and friends can enjoy a few drinks with no last call.

Trial and Error

I am now getting ready to study. No more cocktails at the moment. I should concentrate on my studies right now. One more month to the end of this semester.

Love and promise. Why be together when you guys are going to break up in the end? Nowadays love and promise are like trial and error. Trial and error is a waste of time in my opinion. However, there won't be any success if there aren't any trials to begin with.

Few days ago, my sis say that I am afraid to commit. It might have been true. Or it might have not been. In a relationship, the trial and error might the only way to find the everlasting relationship but it ain't as easy as mixing a cocktail recipe.

Taking for instance, the classic Martini. It is simple. 5ml of Dry Vermouth, 75ml of Gin, and chuck in a slice of lemon. Some prefer to have the Dry vermouth shake and strain with ice into the chilled Martini glass. Some might like the glass to be coated with Dry Vermouth and have the Gin stir with Ice to a certain proportion and garnished with an olive.

To me, I still don't know how will a Martini being made is suitable for me. To find the perfect glass of Martini for me, I will have to keep trying different method and in the end I will be able to enjoy a glass with suit me.

But a relationship doesn't works that way, in the process of trial and error, a lot will be hurt. I can always pour a glass of Martini that I dislike into the sink but not everything works that way.

Awesome

Awesome people are all around. Yesterday I was surprised. My friend who had been through bartending training is actually an architect as well. He said that he did the training in the bar as a bartender as part time during his study as an architect.

I will not lose as well. I will definitely score in my civil engineer and be a pro bartender. I no longer have the intention of being an average good bartender now. I am aiming to being at least a semi pro.

Lately, I am tired. Assignments, work, and soon exams. My thoughts in the train yesterday are all gone due to my tiredness.

Can't be bother now.

Break Up season

A new season. Spring!!

Also a season for breakups?

Erased

Sometimes, I think that it will be awesome if I can delete others' memories about me.

Closure

Oh yea.. Is this the 01... What is the number again?

Training

Today wasn't busy. The restaurant is exceptionally quiet today and some of the colleagues and I left for home early today.

These two days had been different. Finally, I was able to receive some training in the bar. From cocktail to coffee making. Seems like, coffee making in the western country is more tedious than Malaysia. The coffee bean to the coffee powder, we have to make sure that everything is fresh. There is a limit for each stage. A coffee bean can last for about 24 hours while the coffee powder can only last for 20 minutes once they are being exposed to the atmosphere.

The first cocktail that I made for the customer is the Cosmopolitan. Most people know about this drink. A simple cocktail but is rich in taste. A bit of orange mixed with the berry and a touch of sour taste. It is refreshing.

Yesterday I had made a big mistake. A very big mistake. I should have know about it. It is so simple. I should have used new ice for the shake and strain process but instead I rush into preparing the drink for the customer. Emily said that it wasn't my fault. The ice was becoming watery and the shake wasn't perfect. Well, I knew that the ice was becoming watery when I scoped the ice up. I should have went to the back for more new ice. Even though we are closing the bar soon, I should have. It was a terrible mistake.

Today I had learned something new. Today is the day that I start to like Gin. I still remember the first time I tried Gin was during a Kuantan Trip with my friends during college. At that time none of us like it and we practically used it to clean the dishes. So called, alcohol will killed the bacteria so we decide to replace the dish detergent with Gin instead. What a waste.

Gin really taste good once we know the right way of handling it. I learned to appreciate the herb taste in it. Seem like, it is true that the best way to enjoy a Gin is to have it chilled and straight.

One of the reason why I learned up bartending is to learn to appreciate the spirit and liqueur. Before this, the only thing I know about them is to get high and drunk with them. I do not care about the taste. Even though some of them do taste horrible when was mixed with green tea but we still had it just for the sake of getting high.

Imagine getting high and wasted with a 30 years old Chivas and then bragged about it the next day. Amateurs.

"WOW, last night we had this expensive 30 years old Chivas. It was 500 bucks a bottle. We were fucking high."

I think 30 years ago, the person who made this batch of Chivas was really hoping that we can enjoy the whisky properly. It is not easy to age the whisky for 30 years. The person might even be dead by the time the batch of Chivas is being marketed. All his hard worked and dedications is for a bunch of fools to brag about getting high on expensive spirits. It is sad.