THE HATCHET EDGE GUARD 1/2 OZ CANOE!
New Update on memorizing complex recipes (lots of ½ oz this, ¾ oz that, 1¼ the other thing, 6 drops…, dash of… bla bla — tiki, old classics, 15 new house specialty drinks of the month your insane manager dreamed up while watching old WWII Nazi torture movies, etc).
This post is about a new container object you can use for HALF OUNCES, and it’s good.
In the system I’ve been developing tomremember all fractions of ingredients I have been using hatchets buried in limes, lemons, the tops of Amaretto bottles, etc, but TOO MANY DAMNED HATCHETS in some drink memory associations.
One hatchet modifies one (at best two) ingredients because the hatchet goes into the ingredient – thus the ingredient becomes the container for the hatchet. And the ingredient is done. It can only hold one hatchet.
Containers are GOOD. Containers can hold lots of ingredients. So I thought about what container, logically speaking, is used to hold the cutting edge (the THING that cuts ingredients into half [ounces in this case]) of hatchets and axes? And the idea came to me of a Canoe! It’s big, memorable, can have people and actions associated with it to make action scenes – AND – you can still use a hatchet anywhere else you think will help.
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
