isn't there yet to help. I will note that hands (unless we are talking of Gaz Regan's Negroni-stirring finger) are not actual bar tools anyway. You are supposed to use your hands to manipulate tools to do things like prepare ingredients. For example, you put your limes in a juicer to extract the juice. It is messy, imprecise, and wasteful to just use your fingers. This brings us closer to where I'm going...Obviously, I'm not talking about giving an actual hand to the cocktail lover in your life for Christmas. Even if they were tragically missing one, the medical science
What the Hell are you up to, Doug? You often take your time reaching the lede, but you are beating around the bush than usual.Funny you should put it that way. But yeah, this is going to take some discretion. I'm going to show you a video next, a video for making a "Macho Mojito". Deep within this beautifully lit and shot little how-to there lies a horrifyingly, hilariously deep level of wrong. So very, very wrong. The audio isn't the best, so it may be hard to hear the relevant information when it appears. Pay close attention when the little snifter on the left comes into play.... Whether you've watched it or not, let's break this exhibition of very special mixology down, shall we? Consider this in the vein of the master of bar video fisking, Jeffrey Morgenthaler. 1. To make your Mojito, start with a couple of messy barspoons of granulated sugar... because that is so easy to dissolve. 2. Squeeze in your limes by hand? Trust me, pretty soon you aren't going to want this guy's hands touching ingredients for any drink he's making for you.... 3.
Gonna add the rum... I like mine strong.Um, yeah. I think we are all going to need a strong drink here shortly. And I don't really rate that pour as all that strong, to be honest. 4.
Then we'll mash it all up.The thing we learn here is to oh so gently tamp down your mint and sugar. If you got in there and used any agitation or pressure at all, you might actually dissolve some of the sugar! Worse, you might bruise the mint, and this dude is muddling like he's afraid to piss off that mint. 5.
And now we're going to add some powdered sugar to the semen.
[Sound of phonograph needle being dragged across a record]
!Yup. Semen. The mixologist producing this drink is Paul Photenhauer, author of Semenology - The Semen Bartender's Handbook. Yes, it is real. Click the link. It will take you to the Amazon page for this book. But do not give this book to your cocktail enthusiast friend...
Unless you have a very specific message to send, that is!You are not helping, Guy. In other news, don't worry my foodie readers, Photenhauer has got you covered too, with a gift not to give this Christmas. Congratulations, you've finally dug down to the well-buried lede of this post. I'm sorry, but Spoogetails are just a very bad idea, for all sorts of reasons. To begin with, Semen cocktails? Really? Disclaimer: I personally am not a consumer of semen (shocking to those who know me as this might be). I thus have no personal experience with its taste. But my sources tell me that for those who do enjoy the occasional loving spoonful, it is really about inducing the production, rather than the end product.... Further, the mixology of this particular drink is just all wrong from a technical standpoint. You see, what they are whipping up in that little snifter is a protein foam, very similar in chemical construction to how a bartender would employ an egg white. Foams are great in certain cocktails, but they have no place in a light, carbonated drink like a Mojito. I'd suggest you use this stuff in something where you are looking for a richer mouthfeel.... It is the holidays, so perhaps you could make an eggnog with this stuff replacing the chemically very similar egg white foam?
How about a Ramos Gin Jizz?
Oh. My. God! Stop encouraging him!Actually, that would work. The point is that if you were to employ this rather dubious ingredient, at least do it in a way that is culinarily and chemically sound.
You are really going into the science of semen?Hey, I once wrote that bringing along Gaz Regan would be the secret to a successful Mars mission. We think deep thoughts here at the Pegu Blog, lady. But this brings us to the third problem with this ingredient, it doesn't make for much of a trend unless professionals are going to serve them in bars. The implications here only get worse. Today's cocktail enthusiast demands fresh, um, squeezed ingredients. We are looking at a pretty fundamental shift in the nature of the barback's job here, folks! Further, say we put Guy's Ramos Gin Jizz on the menu, and they grow, God forbid, popular? Hearkening back to the original, will bars that serve this have to go back to the line of ten strapping young men behind the bartender, er, shaking for all they are worth, one after the other, to produce....
Stop! Just stop! I refuse to be a part of this any longer. Wrap it up, Writer Boy.
Why are you so against this, dear? I'd think you could be a big help with....
Are you really wanting to piss me off? Is it truly your intent to make this, of all things, a subject that I angrily reject?
Hey Doug! You're going to edit out this last exchange, right?Sure, Guy. Whatever you say. abc