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May 5 •
Welcome to The Bartender’s Lounge
If you’re here, you already care about the craft. This space is built for people who want to make better drinks, understand what they’re doing, and keep improving every time they step behind the bar (or home setup). No fluff. Just real progress. Here’s how to start (do this now): Drop a comment below and tell us: 1. Where are you from 2. Your level (beginner/enthusiast/bartender) 3. Your favourite cocktail right now 4. One thing you want to improve This is how you get value here: - Ask questions (simple or advanced — doesn’t matter) - Share your drinks (even if they’re not perfect) - Join the conversations - Give feedback to others 👉 The more you participate, the faster you improve First small challenge (optional, but do it): → Make your favourite cocktail this week → Post a photo or short video HERE → Tell us what you’d improve next time I’ll be here replying to everyone and helping where I can. Let’s build something strong together. If you’re ready to shake, stir, and elevate your craft — welcome. — Georgi
Pinned
Jan '25 •
For all NEW MEMBERS
Finally, I had the chance to record a quick introduction video. There will be more, but I want to show you around quickly in this video and invite all new or inactive members to take action.
Pinned
Jan '25 •
Community Rules ‼️
Hi, All. As you know, I posted some rules in October, but it is time for an update. It is 2025, and I will work hard to make this community the best in cocktails, mixology, and hospitality. To achieve this, I must implement regulations to foster a healthy community and protect everyone. Check all the rules and leave a comment to complete the action. THE RULES ✅ Please introduce yourself (if you haven't done it yet) and tell us more about yourself. We are here to make friends and assist one another with any matters related to this community's purpose. ‼️ Also, it will help you to reach Level 2. ✅ No promotions or any other phishing messages not related to the bar industry, spirits or cocktail recipes. This community is not your promo platform. It is a friendly space for people who enjoy learning, sharing, and socialising, all while sharing a passion for cocktails. ‼️ Anyone who breaks this rule will be banned from the community. ✅ Add a photo or logo to your profile. Put a face to the name. Let's make it easier for others to connect with you and see you as someone, not a scammer. ‼️ I will remove any profile without a photo or avatar. ✅ Share your recipes or ones you find interesting in books, websites or visiting bars. Please do not share recipes found on other cocktail channels. As much as I support and respect other cocktail channels, none of them supports JSOS, Mixology Hacks and, most importantly, this community. ‼️ I reserve the right to remove these posts. ✅ Engage in the community. It is a bartender and cocktail-fan community, so it feels like a bar. Start conversations. Don't be a stranger or spectator. We like active users. ‼️ Anyone who has not been active for a month will be removed. ⚠️ Finally, this is not a rule but an invitation. If you want to support this community, join my Patreon patreon.com/moodybartender and pledge your support. Your contribution will help keep this community free forever. Thank you!
8d •
It's Happening.
For those of you who haven't heard, Just Shake or Stir was retired, and the new chapter is about to begin in September. I'll keep you updated. Taking a week's holiday, and when I am back, I'll see you all on Patreon for updates. May also make a live stream to chat about the new changes and ideas. So, if you are not following on Patreon, maybe it's time to change this 😉 Click the link and join the crew - https://www.patreon.com/cw/moodybartender
7d •
Poet’s Nightcap
an original of mine. After creating the coffee amaro blend for the original Carajillo Old Fashioned, I found that the cocktail required so little of it that even a small batch lasted a remarkably long time. Fortunately, the blend proved versatile, working well anywhere a coffee liqueur might be used, particularly in recipes that benefit from a less sweet profile. Inspired by the idea of pairing it with a fruit forward whisky, I began experimenting with the remaining measures of the amaro blend. Drawing fruther inspiration from the Espresso Mintini, I was convinced that mint could further enhance the alpine character of Braulio, and it ultimately became a key element in bringing the drink together. After several experiments I landed on this. The result, if I may say so, exceeded expectations. Fresh coffee beans lead the way, both on the nose and the palate (I mean head in a bag of coffee beans). Beneath the initial espresso forward character lie layers of ripe orchard fruit, honeyed cereal, and lightly toasted oak. As it opens up, notes of dark chocolate emerge alongside subtle hints of herbal mint and a touch of orange marmalade bitterness, adding depth and complexity to the rich, full-bodied espresso profile. An ideal slow sipper for those who appreciate their espresso or coffee served black. Use a Speyside style scotch or other fruity whisk(e)y to compliment the other ingredients. And yes classic laddie is not a Speyside. I would have tried Irish Whiskey but ran out of amaro blend. If to bitter a little saline or touch more honey syrup can help. Instead of the fernet a handle of muddled mint leaves adds similar flavour. As for the name it’s a nod to the famous Scottish poet enjoying a nightcap. Poet’s Nightcap 2 oz (60ml) Speyside Scotch (@bruichladdich ) ¾ oz (22.5ml) Coffee Amaro Blend ⅓ oz (10ml) 3:1 Honey Syrup (to taste) 1/2 barspoon (2.5ml) Fernet Branca (or Gently Muddled 6-8 Mint Leaves) 3 dashes Chocolate Bitters Three Mint Leaves
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