kim bye

since June 2010


Irish Coffee 8 Jun 2010
11:52 pm

Not totaly wrong, but that recepie could use some refinement.
I`ve bveen doing bartending for 10 years and have found that 2 barspoons of demerera sugar and a doubble shot of espresso topped with a single shot of hot water makes all the difference in the world. As a bonus you get a beautiful cream ring around the rim of the glass.

Whiskey Sour Cocktail 9 Jun 2010
12:12 am

Gone out of fashion?
Don`t know when this video was made, but where i work whiskey sour is among the most requested drinks. An all time classic.

Whiskey Sour Cocktail 9 Jun 2010
1:17 pm

Hi Robert. i`m not an American. I Live i Norway. I work in a small bar ( called Champoo)in Oslo (the capitol) in a part of the city called grunerlokka. It`s the area to go to in Oslo if you wan`t good food and a nice cocktail.
Lots of small bars, we even have a Tiki bar called aku aku with a decorating theme from Thor Heyerdahls Kon-Tiki expeditions ( check wikipedia)
Cocktails are very popular in Oslo. It`s mostly the classics or variations of them that`s popular. The No. 1 drink request is the Mojito. I make mine with 3 year old havana club, 3 barspoons demerera sugar, juice of a lime and a generous amount of fresh mint leaves. We serve it in a big collins glass and with crushed ice.
Cheers from Oslo

Whiskey Sour Cocktail 9 Jun 2010
4:16 pm

Thank you sir. I guess cooking and bartending is among those few professions that can take you around the world and despite not talking the same language, the philosophy and techniques are the same, so there is imidiate understanding.

El Floridita Cocktail 3 Mar 2011
2:09 pm

i love your videos Robert. In regrads to the grenadine i highly recomend using hibiscus flowers in addition to the pomegrante and sugar syrup - you will get a gorgeous deep red colour :)