Hey Bartender

ON NOVEMBER 14, 2008, Hey Bartender appeared on Insider's Passport for the first time. It was an exciting day for me and in many ways, a dream come true. Recently, a former English professor took the opportunity remind me that she thought I should consider writing as a career during my freshman year of college. Back then, I insisted that a computer science degree would be more valuable. That was nineteen years, six software engineering jobs, and five layoffs ago.

Two years ago, I decided to use the anniversary post to answer questions that don't exactly fit into the usual question and answer posts. I'll continue that tradition this year as well.

What bartender related things have you done that you swore you wouldn't do?

If you know me, then you know how rigid I am about classic cocktail recipes. I believe that you should always pay homage to them by making them correctly and by using the original ingredients whenever possible. In certain instances, I've ignored my own advice in an attempt to make certain drinks taste better. Two examples that come to mind are the Bloody Mary and the White Russian. The White Russian is essentially a Black Russian with cream. The Black Russian, made with vodka and coffee liqueur, usually Κahlua®, has been around since 1949. While making a White Russian during a slow shift at work, I decided to substitute plain vodka with Stolichnaya Vanil, a vanilla flavored vodka. It wasn't busy, so if my bar guest didn't like it, I could easily make a regular one. The guest liked it and wondered aloud why it tasted so good. I mentioned the vodka substitution and they were immediately fans of the new concoction. I make all my White Russians that way now. I've even toyed with using whipped cream and marshmallow flavored vodkas, just for fun.

The Bloody Mary has been around since 1921 and has been the most sought-after hangover cure of all time. Although it doesn't cure hangovers, it is a delicious way to pick up where you left off the night before. I serve quite a few of them on Sundays, no matter where I'm bartending. The original recipe reads as follows: half tomato juice, half vodka. That sounds dangerous. These days there are a plethora of pre-made mixes and homemade recipes. You can get them in many variations: boring, mild, spicy or anywhere in between. I've begun the practice of putting citrus flavored vodka in mine. It tends to give the finished product a better flavor. I've done it for a couple of years now and those who notice are very complimentary. Some day, I plan on adding bacon flavored vodka to my bar. It's perfect for Bloody Mary's -- trust me.

What's your favorite topic to write about?

Anyone who reads these posts regularly will notice that beer is always a topic of discussion. I try to cover everything, but beer is never far from my mind. I love beer. I love all the different varieties and all the different ways brewers and breweries find to express themselves. I love seasonal beers and I really love stouts. I like talking to the people who make beer and the people who really enjoy drinking beer. It's a world that I like visiting and like being a part of. I have favorites, of course, and I enjoy it when a particular favorite becomes available, and I love it when a favorite brewery announces the release of something special. Some of you may have read the posts about Dogfish Head's Bitches Brew or the Stone Vertical Epic series. These are as special to me as your favorite band's new CD release or a favorite actor's appearance in a new movie or television show are to you. Hopefully, my passion for beer helps you understand what the fuss is all about whether you drink beer or not.

What do you want to change about Hey Bartender?

I really don't want to change it, but I'd like to expand it more. Since moving to Richmond, I've had more opportunities to do posts about events and places. Richmond offers quite a bit more with respect to both. For instance, Beer Week was recently celebrated around town. I had other commitments, so I wasn't able to participate, but I did talk with some of the many people who did and I will plan better for next year. There are also quite a few restaurants with unique offerings that I plan to experience from the Hey Bartender point of view. And Richmond has a new brewery, so you know I'll be heading there soon. In the end, I just want it to be something that everyone can enjoy whether you're a drinker or not.

What is your biggest Hey Bartender regret?

The only thing that I regret is that I can't write more. If I had the time, I'd write a post every single day, but as one of my favorite science fiction villains once said, ..time is the fire in which we all burn. There just isn't enough time to get it all done. The good news is that I enjoy this part of my life, so I will always make the effort as often as possible.

So, there you have it -- another anniversary in the books!!! Thanks to everyone who reads Hey Bartender, whether religiously or rarely. I hope that where ever you fall within that range, you continue to enjoy it. Also, thank you Insider's Passport for giving me the space to spread my bartender wings. A few years ago, I couldn't have imagined doing anything like this. These days, I can't imagine not doing anything like this. As always, keep the questions coming. I do enjoy answering them. Until next time...prosit!!!