Bartender Extraordinaire
Master of Mixology
Bartender Extraordinaire
Master of Mixology
Master of Mixology
Master of Mixology
I have over two decades of experience in the service industry. Most behind the bar. I navigate the rail with fluidity and speed. There are thousands of drinks in this world, and most drinks have more than a dozen recipes. I pride myself in designing a drink that you will never forget. So please, tell me what you like, and tell me how you like it! We will get there together! All the best, J
My whole life I have always ordered bottle beer. Especially in a dive bar. You never know what you are gonna get. I have learned over the years though that the really fine bars keep their lines cold all the way from the keg to the tap. Also, they will clean their lines regularly. Both of these are a must for a quality draft.
My passion for Margaritas is inspired the creation of the Janirita. There are many types and names for Margaritas. Top shelf is a popular one, so let's start there. If you are going to make a regular margarita with a margarita mix, I do not recommend you use the expensive stuff as it is quite difficult to taste and enjoy the quality liqu
My passion for Margaritas is inspired the creation of the Janirita. There are many types and names for Margaritas. Top shelf is a popular one, so let's start there. If you are going to make a regular margarita with a margarita mix, I do not recommend you use the expensive stuff as it is quite difficult to taste and enjoy the quality liquor. Would you take a $100 bottle of bourbon and mix it with coke. I would not. With water, soda or rocks - YES! The Janirita is my version of a top shelf margarita. Choose a fine tequila that you prefer. Then use Gran Marnier or Cointreau for the orange flavor. Usually two parts tequila to one part orange. Then for the finishing touches for the Janirita, muddle fresh lime, minus the reel. Shake. Salt rim if you like. Pour on the rocks. Not only is this top shelf, I would call it skinny. You might also option to adding water to this dynamite cocktail. #janirita
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While there is some overlap, most mezcal is made in the state of Oaxaca, whereas most tequila is produced in the state of Jalisco. What’s more, the popularity of tequila has led to an industrialization of the spirit that you’re less likely to find with spirits labeled mezcal.
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All tequila is mezcal, but not all mezcal is tequila.
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Mezcal is a distilled spirit made from any variety of agave plant. Cooking the agave in pits in the ground gives it a strong smoky flavor. Tequila is a distilled spirit made only from the blue agave plant. It has an agave-forward flavor and has smoother, richer flavor when aged (labeled resposado or añejo).
We are just getting started here. Coming up, Mai Tai, The Russians, Press, Cloudy, Rusty Nail, ice cream dreams, bloody mary, the scotches, bourbons, whiskeys, gins, and so much more! Stay tuned.
Johnny Walker is the best selling scotch in America! There are many labels, from red, to black, double black, green, gold, platinum and blue. I am not a scotch drinker, but a friend of mine says he likes red the best, which is the cheapest of the seven. He has tried them all.
Red, white, sparkling, there are so many choices out there!
To make American straight whiskeys, different grains are mashed together, then fermented, distilled, and aged. Canadian whisky is totally different. Instead of mashing all the grains together, Canadian distillers mash, ferment, distill, and age each type of grain separately. Then those finished whiskies are combined.
Bourbon is a type of whiskey and, as with most spirits, there are rules to how it must be made. Bourbon must be produced in the U.S. and contain at least 51 percent corn in the mash bill (that’s distiller lingo for "mix of grains"); the rest can be other grains, such as rye, wheat and/or malted barley. It also must be aged in new, charred
Bourbon is a type of whiskey and, as with most spirits, there are rules to how it must be made. Bourbon must be produced in the U.S. and contain at least 51 percent corn in the mash bill (that’s distiller lingo for "mix of grains"); the rest can be other grains, such as rye, wheat and/or malted barley. It also must be aged in new, charred oak barrels, according to the Department of the Treasury Alcohol & Tobacco Tax & Trade Bureau. When the bourbon goes in the barrel, it must be no more than 125 proof (62.5% alcohol by volume or ABV) then bottled at a minimum of 80 proof (40% ABV). Why the discrepancy? Producers will often dilute the barrel-proof bourbon with water to make it more palatable straight out of the bottle.
Gin is a clear, distilled spirit with dominant botanical flavors of juniper, flowers, and fresh and dried fruit. The name gin derives from the word genever (old English), genièvre (French) and jenever (Dutch), all of which are derivatives of the Latin word juniperus, meaning juniper. When sold in the U.S., gin must arrive at a minimum 40
Gin is a clear, distilled spirit with dominant botanical flavors of juniper, flowers, and fresh and dried fruit. The name gin derives from the word genever (old English), genièvre (French) and jenever (Dutch), all of which are derivatives of the Latin word juniperus, meaning juniper. When sold in the U.S., gin must arrive at a minimum 40 percent ABV and have a clearly identifiable juniper influence.
Rum is a liquor distilled from sugar. The sugar may be either pure cane sugar, a syrup, or molasses. No matter the base, the underlying flavor profile of rum is a sweet, toasted sugar.
Do you need help with your event? Can I design a customized drink menu for you? Let me know, and I will get back to you soon.
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