Comments for Andrew Nicholls Cocktails & Bartending http://andrewnicholls.com Making Drinks, Serving People... Wed, 24 Aug 2011 04:53:34 +0000 hourly 1 http://wordpress.com/ Comment on Wynand Fockink Rum Punch? by bartending at vancouver http://andrewnicholls.com/2011/08/15/wynand-fockink-rum-punch/#comment-140 Wed, 24 Aug 2011 04:53:34 +0000 http://andrewnicholls.com/?p=507#comment-140 Definitely a 1917 vintage rum. I wonder how much do that rum cost now. Hmmm

]]> Comment on The Influence of the VOC on Modern Bartending by Andrew Nicholls http://andrewnicholls.com/2011/08/11/the-influence-of-the-voc-on-modern-bartending/#comment-139 Thu, 11 Aug 2011 12:04:31 +0000 http://andrewnicholls.com/?p=493#comment-139 No worries. It was good fun though…

]]> Comment on The Influence of the VOC on Modern Bartending by Charlotte Nicholls http://andrewnicholls.com/2011/08/11/the-influence-of-the-voc-on-modern-bartending/#comment-138 Thu, 11 Aug 2011 11:40:28 +0000 http://andrewnicholls.com/?p=493#comment-138 Sorry I wasn’t there to see and hear this presentation…

]]> Comment on Bartending Basics: Preparing Limes & Lemons by Gino http://andrewnicholls.com/2011/04/19/bartending-basics-preparing-limes-lemons/#comment-135 Fri, 22 Apr 2011 14:19:20 +0000 http://andrewnicholls.com/?p=444#comment-135 I Think the first thing to do is removing the chemical wax coating.

For info check this little docu

http://player.omroep.nl/?aflID=9287782&silverlight=true

He is yellow, sour, and he shines. And there is nobody in the world who have never seen before. A lemon. Everyone knows what it is, but what few people know how it is that lemons shine.

The reporters of the inspection the first time value could not believe it when she heard of it. Each lemon is considered an antique furniture and put in wax polish. Why? Just ask the inspection value.

Just living is not enough…
One must have sunshine, freedom, and a little flower.

]]> Comment on Bartending Basics: Preparing Limes & Lemons by Charlotte Nicholls http://andrewnicholls.com/2011/04/19/bartending-basics-preparing-limes-lemons/#comment-131 Tue, 19 Apr 2011 08:03:49 +0000 http://andrewnicholls.com/?p=444#comment-131 In South America, all the supermarkets sell citrus ‘juicers’- so they are really easy to come by. But I haven’t noticed them in The Netherlands. I guess you’d need to ask for them in a kitchenware shop?

]]> Comment on Pisco Sour & Ceviche by Andrew Nicholls http://andrewnicholls.com/2011/04/16/pisco-sour-ceviche/#comment-130 Mon, 18 Apr 2011 11:51:48 +0000 http://andrewnicholls.com/?p=457#comment-130 Thanks Sabine!!!

]]> Comment on Pisco Sour & Ceviche by Andrew Nicholls http://andrewnicholls.com/2011/04/16/pisco-sour-ceviche/#comment-129 Mon, 18 Apr 2011 11:50:29 +0000 http://andrewnicholls.com/?p=457#comment-129 Is indeed an awesome combination! Maybe 3 is a recommended limit….I can never remember…

]]> Comment on Pisco Sour & Ceviche by Sabine http://andrewnicholls.com/2011/04/16/pisco-sour-ceviche/#comment-128 Mon, 18 Apr 2011 10:33:05 +0000 http://andrewnicholls.com/?p=457#comment-128 Hey Andrew,

I saw your blog pass on the Vesper FB page and checked it out!! The pics turned out great!! Thanks for the fun night at the kitchen… The drinks were awesome…

Keep on doing what you do!! Bartending rockstar :-)

Greetz, Sabine

]]> Comment on Pisco Sour & Ceviche by Charlotte Nicholls http://andrewnicholls.com/2011/04/16/pisco-sour-ceviche/#comment-125 Sat, 16 Apr 2011 17:11:46 +0000 http://andrewnicholls.com/?p=457#comment-125 Yes…. What a great combination, Andrew! Mind you, perhaps it should be mentioned that those Pisco Sours that are so very enjoyable, are also pretty potent. 3 is the normal limit, tho seasoned consumers may dispute my comment…
Hope lots of people will try your recipes…

]]> Comment on Bartending Basics: How to Make Sugar Syrup by Pisco Sour & Ceviche « Andrew Nicholls Cocktails & Bartending http://andrewnicholls.com/2011/04/12/how-to-make-sugar-syrup/#comment-124 Sat, 16 Apr 2011 14:15:35 +0000 http://andrewnicholls.com/?p=410#comment-124 [...] 15 ml/1/2 oz Sugar Syrup (2:1) [...]

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