YetAnotherGin

I truly respect the skill of a bartender. Being able to memorise what I want, how to make it, and to do it efficiently. The NY Times have a nice piece about Doug Quinn, who works at P. J. Clarke’s, which shows that he is in his own league!

How else to explain the way he muddled mint for a mojito — and went on to make the rest of the cocktail — while glancing alternately at the door to see if anyone new was coming in, at the far end of the bar to see if anyone was telegraphing thirst, and at the guy in front of him, who was babbling anew about something or other? Not once did Mr. Quinn look down at the drink. It was like bartending in Braille.

Full article over at the NY Times website