Category: Bartenders
AGBB
Bartenders
Pegus

Pegu Blogging Places Other Than Here.

I just visited Robert Heugel's Explore The Pour and read his very neat idea for a Pegu variant as part of his new series on Smoked Cocktails. In the next week or so, I'm afraid Robert is going to think I'm stalking him. I'll have another post on his smoked Pegu idea, just as soon as I can visit the tea section at Whole Foods. Another of his recent items relates to the Blood and Sand, and I already have a half-written post about that as part of my AGBB series. He also has a series on egg cocktails, so I'll have to shadow him with some comments on egg use in Pegus (That being the critical element in The One True Pegu™, after all.) You can relax Robert. If I really were stalking you, I'd have pulled my head out of my backside and gone to visit you at Beaver's while I was in Houston! Sigh, a chance to argue about Pegus with someone who's heard of them before....abc
Bartenders
Sports

This Week, the Blog is a tennis blog

Because I can. I'm in San Antonio Texas this week, partcipating in the 20th annual John Newcombe With the Legends Tennis Fantasies Week, at the John Newcombe Ranch. 92 of us tennis junkies and twelve of the greatest players of all time. 2-3 matches a day, workouts, and what I'm guessing will be a very oft-visited training tent! If I have the energy, I'll post some pictures and a report each day. I may not have that energy, or a clear enough brain for that matter. At a camp run by retired Aussies, as you can imagine, there is a certain amount of beer drunk. And by a certain amount, I mean scientific notation is probably required for an accurate measure. Plus, the bartender learned very quickly how to make a Pegu. If she pulls it off from memory tomorrow, I'll have a new Pegu Blog Certified Bartender™. Watch this space. The campers and legends are divided into 4 teams: The Musclemen, The Dunnies, The Wankers, and The Mongrel Kangaroos. The Wankers got stuck with me. I got drafted by the Wankers yesterday evening. Here's hoping that I do better in the matches than I did at yesterday's Scouting Combine! So far so good this AM. The legends who run the Wankers are: Roy Emerson (Emmo), the only man to hold Grand Slam titles in singles and doubles at all four events; Marty Riessen, with 53 career doubles titles; and Brian Gottfried, with 25 career singles titles. In case you didn't get the general tone of the week from the team names, here is a picture of our team logo: Wankers Logoabc
Bartenders
Biographical
Pegus

Pegu Blog Certified Bartender™: Tony

Tony at the Hills Allow me to introduce the MacDaddy of all Pegu Blog Certified Bartenders™, Tony. To be more specific, he is Big Tony. You need to be specific, since all the bartenders in the main lounge of our country club, The Worthington Hills, are named Tony. Anyway, Tony has been serving us for about five or six years now, and I shudder to think how many Pegus he's pushed across the bar to me. He knows most members, both by name and by tipple of choice. If you like a common drink mixed an uncommon way, he somehow manages to remember this forever. We're not a huge club, but it is still pretty amazing. I just read a post at The Art of Drink, while thinking about this post, about Bartenders vs. Mixologists. In the context of that discussion, I'd consider Tony a consummately professional Bartender. There are no complaints about Tony. He moves briskly when its crowded and conversationally when it is slow. The place is spotless, but looks well lived-in. He's fun to talk to, but knows how to keep his mouth shut about what you say. I don't think of him as a mixologist, since he's not constantly going Mad Scientist with new concoctions. He just makes your drink exactly the way you want it, and consistently so. If you are a member, find me in the bar and I'll buy you a Pegu. If I'm not there, Tony can make you one anyway.abc
Bartenders
Biographical
Pegus

Pegu Blog Certified Bartender™: Todd

Todd at Smith and Wollensky I'd like to introduce a new feature: The Pegu Blog Certified Bartender™. As we stumble through our lives, Maggi and I like to teach every likely bartender we run across, to make Pegus. (For more on this, and tools to facilitate, see here.) I'm going to focus on the best of these, those that remember me and the Pegu recipe the next time I walk in. I'll give my impressions of them, their bar, and post a picture like the one in this post. I took this picture with my new iPhone. (As Ferris Beuller so famously said about another sleek product, It is so choice. If you have the means, I highly recommend picking one up!) This is Todd. He works at the bar at Smith and Wollensky in the Easton shopping extravaganza/faux Main Street in Columbus, Ohio. It is a way above average steak house bar, especially in the Summertime. It is open to the street, looking out over the fountain, other stores and restaurants, the passing parade of cars and people, oh, and the worldwide flagship store of Victoria's Secret. So the view ain't bad. There is usually live music, and they are happy to serve you your dinner while sitting at the bar. Todd is a bright guy, funny, and in possession of a great memory for faces and recipes. One of the best things to say about him is that he attracts regulars. The very best thing to say about him is that he attracts other bartenders as regulars. I really believe that it is a mark of good bartender that if you get into a conversation with him or her, you find yourself in conversation with the other patrons as well. Every time we've drunk at S & W with Todd, we've gotten into one or more interesting, if occasionally incoherent, conversations with those sitting or standing around us. If you live in Columbus, drop in on Todd and have a Pegu, then let us know you did. If you are traveling to Columbus on an expense account, go see him and order a big honking steak to go with your Pegu!abc
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