This classic cocktail is not made as much as it deserves. It is a great cocktail and an even better shooter. At the bar, we often use it as a farewell shot, to be had with our regulars at the bar. Our way of saying “thank you for spending your night with us”.
Google “Millionaire Cocktail”, and a dozen recipes pop up. Of these many variations, the one made with Myer’s Dark rum is the one we turn to.
Before we get flamed, we would like to state that we are Scotch lovers through and through. If that is settled let’s get down to the discussion. The bar we work at runs a bespoke cocktail program and a majority of our drinks are off the cuff concoctions made with whatever we have for that day. Of course, we do get requests for classics and we do them well too. For what it’s worth, we have to prove that we can do the basics right before putting our own spins in right? 😀
Wine is known as the nectar of the gods and it has seen a huge take up rate in Singapore in recent times too. This is evident from the number of wine wholesalers that have popped up all over our sunny island. Think 1855 – the bottle shop, wine bos, wine connection and even NTUC finest has a great selection of wines and chilled storage for premium vintages. That surely is testament to wine’s popularity in our country.
We must confess, we aren’t wine aficionados but a good bottle is always welcome. Good doesn’t mean expensive. Easily explained by the graph below where there comes a point where every increase in bottle price is only met with marginal increase in utility. Usually if any more pleasure can be derived from really expensive bottles, it is due to psychological bias of the consumer knowing the price.
As bartenders, our job on the drinks front is to serve a good drink and better if we can elevate a cheap spirit into an amazing concoction. For wine, we too have taken up the challenge. Here are some hacks to hosting friends with wine that would make that bottle go the extra mile.
Stirring a cocktail has to be our favourite way to make a cocktail. It is what we feel embodies the spirit of hosting a customer or guest and there is this beauty in the service. Of course it has to be done well. That was supposed to be a given no? haha
The question many new bartenders or home bartenders will ask is when do we choose to shake or stir a drink?
Rums have been associated with the swashbuckling pirates of the high seas and most cocktails made with rums bring up scenes from the beach and tropics. There is a wide variety of rums (or any spirit in particular) to choose from and this can seem daunting to many home bartenders.
There are light rums, aged rums, dark rums and spiced rums. Sometimes light rum is also called silver, and aged rums are called gold. However, the colours can be misleading notably Captain Morgan Spiced Rum has this amazing golden hue but is classified as a spiced rum as opposed to an aged rum although it has been aged too.
Referring back to our article on the home bar, we had recommended Captain Morgan Spiced, Bacardi Gold and Havana Club Light.
What are the cocktails you would be most likely serving at your home bar? Mojitos? Daiquiris? Rum sours? Rum old fashioneds? Rum negronis? Knowing your favourite type of drink style would greatly impact your choice. Given the limited space in most home bars, curating spirits is paramount.
Read on to find out what we think is the most suitable for Singapore’s weather.
Now that you have made your drink, many people actually screw it up during the act of presenting the drink to the customer.
I do not mean the art of garnishing and making the drink pretty but the actual act of putting the drink in front of the customer. Those few centimeters from your workstation to the customer is akin to the last lap of your “performance”.
Read on to find out where and how to position your drink for the customer.