Chris Milligan

since February 2009
job Bartender/Mixologist


Old Pal Cocktail 2 Aug 2011
10:13 am

Glad you finally found a 3/4 jigger.  I use a metal Oxo jigger, taditional hourglass shape with markings from 1/2-2oz including a 3/4.

Old Pal Cocktail 12 Aug 2011
7:07 am

And please do remember the “bitter palate” the part of our taste buds that appreciate bitter, doesnt develope fully until the age of 29-32

Old Pal Cocktail 15 Aug 2011
3:34 am

Fernet is quite a mouth ful as well nad my favorite bitter.  You might want to start with n amaro like avera or a bitter such as aperol.  Mix it as you would campari

Old Pal Cocktail 15 Aug 2011
6:35 am

Aperol for campari.  Sorry, Ishould have been more cear

Daiquiri Cocktail 20 Jul 2011
9:03 am

Lots:  Yes , the guest seeing the drink ebing made.  Second, if you have to walk away becaseu you ran out of an ingredient or have to bust up a fight, you can see where you left off.

Ocean Shore Cocktail 7 Jul 2011
7:56 am

Daniel—I dont mean to step on a question you asked Robert, but orgeat syrup is very easy to make and better than what you can buy.  Google “orgeat recipe” and you will find several.

Embalmer Cocktail 5 Apr 2011
6:55 am

Where did you get that great jigger?

Prado Cocktail 21 Jan 2011
10:36 am

How Funny!

About 3 months ago I started using the spring form an old Hawthorne Strainer to help emulsify egg whites and cream.  One thing I found is that it works better if you connect the ends so it makes a circle (and resembles a coil whisk).


French 75 Cocktail 28 Dec 2010
9:48 am

If you don;t have superfine sugar available (or don;t want to pay the higher price) simply take granulated sugar and pulse it in a food processor or blender a few times.

Manhattan Cocktail - Stirred vs. Shaken 23 Dec 2010
6:22 am

For the really geeky in regards to shaken and stirred, the French Culinary Institute has 3 great blohposts about this.

Manhattan Cocktail - Stirred vs. Shaken 24 Dec 2010
5:28 am

I loved those articles too! and I agree!

Bijou Cocktail 7 Dec 2010
7:06 am

I know the recipe normally calls for green Chartreuse ( emerald), howvere those who may shy from its pungency may enjoy yellow chartreuse in place (call it topaz)

"Old Fashioned" Simple Syrup 22 Dec 2010
12:59 pm

Great Syrup.

I had some difficulty with it the first time out, realzing I did not compensate for the high atlitiudes boiling points (alcohol at 161 degrees or so: barely warm enough to dissolve a high concentration of sugar.)

My solution was to pulverisize the sugar (superfine tribinado!!) then temper the syrup like doing a reverse rock candy solution: removing it from the heat and allowing the liquids to absorb then return the syrup to the heat.  It took about 3 times to get the sugar completely dissolved.

BTW Rum makes aahell of a syrup as well!

"Old Fashioned" Simple Syrup 23 Dec 2010
6:14 am

Okay, I spoke a little too soon here.

Got to work tonight only to find a recrystalized bolb in a bottle.

Tasting Rant - How to Taste Cocktails 11 Nov 2010
9:44 am

Bravo.  And I totally agree.  I keep a small cocktail glass nearby for that very reason.

And a tangent to the waste issue.  I feel the same about bottle water.

Tasting Rant - How to Taste Cocktails 12 Nov 2010
6:22 am

Biodegradable or not, I would argue that this is still a “waste” of resource though a better option than plastic ones. 

As far as being weeded, I don’t take the time to taste every drink and agree that it would slow up service:  it’s just not practical.  But, I do check every few drinks especially ones that I know have delicate proportions, or are new in the bar.


Tasting Rant - How to Taste Cocktails 15 May 2011
7:09 am

Niether have I.  Most guests feel the smae you you:  quality matters

Singapore Sling Cocktail 15 Oct 2010
10:38 am

Nice job Robert!

Mint Julep Cocktail 16 Apr 2009
6:19 am

Good to see tyhis episode again.  I was just working on a Mint Julep post as well.

One thing I’d like to add is there is a so called “proper” way to hold the julep cup to keep it cold longer.  Place your thumb on the lip of the cup, and your four other fingers on the base (most julep cups have a smalllip on the base as well).  This minimizes contact and body heat being transferred through the highly conductive metal.

Cheers, Y’all

Mint Julep Cocktail 3 May 2011
12:57 pm

I live in a dry climate at 7000 feet above sea level and this is what we do…..

De-stem the mint and place in a stor-n-por or other sealable container with a lightly damped bev nap in the bottom.  Keep in the fridge.  I have had mint last up to a week this way

How to Serve Absinthe 9 Mar 2010
10:11 am

Great episode Natalie.

I have seen the sugar cube carmelized with a brulee torch or lighter when serving absinthe.  Is this a matter of personal taste?

Apricot Gingerini 20 Jan 2010
6:10 am

Another fantastic drink Natalie!

How to Make a Martini 17 Jun 2009
1:06 pm

Amen, Robert

How to Serve Absinthe 10 Jun 2009
12:35 pm

Nice job as always Jamie.

Old Cuban Cocktail 10 Jun 2009
12:53 pm

Hey Robert

Good advice on the lime.  I have preached hat very fact for years, and it applies to ANY fresh juice. 

As for the champagne (and this may seem a little nit picky), it represents 1/3 or so of the drink I am curious as to what brand and style champagne Audrey uses at Pegu Club.

Old Cuban Cocktail 10 Jun 2009
12:58 pm

Almost forgot… can vary in size and flavor as well, so tasting each “bunch” I find important as well.


Tequila Old Fashioned 4 May 2009
2:14 pm

Great episode again, Robert.  I have tried this with both bitters as well as a combination of orange and aromatic.  I agree, most any bitters work well.


PS Touche

Pink Gin Cocktail 16 Mar 2009
11:18 am

Excellent, Robert.  I first discovered the Pink Gin from an episode of Cheers years ago.  This was the first drink, oddly enough, that turned me on to gin.  I just did a post a week or so ago on bitters, and talked about the appreciation of bitters being the last palate sensation to develop.  I was about the age that happens when I saw the Cheers episode, and this is still my favorite gin drink.


Petrucio Cocktail 4 Mar 2009
5:21 am

Excellent drink Robert.  Kudos.

I am a big fan of “smoky” drinks, so I’d have to say that an Islay scotch like Laphroiag versus a blended scotch is exxential.

Blair, you can use a regular speed pourer for this application, Just hold your finger over the carb hole to “dash” the alcohol.