Saturday is HAM APPROVED

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AGinAg (37)

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A middling hangover, probably rescued by a relatively early night and some excellent drunk food.

Although I did cut my shoelaces off, because I couldn't untie them. So there's that.
 
I went to a work do’s cocktail making class and dinner last night. They didn’t serve the food until after the cocktails which meant everybody was cunted and off home by 9pm.
 
One of my friends is starting a side hustle where she goes to people's homes and makes cocktails for dinner parties etc. I've said I'll help her out, so I've spent a few evenings this year going over to hers creating themes, devising menus and then making the drinks. The last time I was bladdered by about 7.30pm. Thankfully our next evening we're going to concentrate on low and no-alcohol ones.

At the moment she's only doing it for friends and friends of friends. People with money seem to be willing to pay well for it.
 
8 more days of work until (relative) freedom, March 17 cannot come quickly enough.
 
One of my friends is starting a side hustle where she goes to people's homes and makes cocktails for dinner parties etc. I've said I'll help her out, so I've spent a few evenings this year going over to hers creating themes, devising menus and then making the drinks. The last time I was bladdered by about 7.30pm. Thankfully our next evening we're going to concentrate on low and no-alcohol ones.

At the moment she's only doing it for friends and friends of friends. People with money seem to be willing to pay well for it.

My friends had a cocktail person at their house for one 40th last year and it was so good they are doing again this year. By the end of the night the waiter was just free pouring tequila into our mouths. It was fucking great.
 
I am also working, but laying out an actual print magazine is fun so I'm not complaining.
 
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I am busy catching up with everyone here. It seems like anytime I come back to Scotland it just turns in to a week or so long sesh. Lunch and cocktails later with friends. I would totally pay for someone to come and make cocktails for me and my nearest and dearest. What a FANTASTIC idea.
 
My friends had a cocktail person at their house for one 40th last year and it was so good they are doing again this year. By the end of the night the waiter was just free pouring tequila into our mouths. It was fucking great.
I think there's definitely a gap in the market here. But to quote Deborah Meaden (or one of the others), is there a market in the gap? I think there's definitely an opportunity to make a bit of money as a second job there, at least.

I think over the last few weeks I've perfected fassionola syrup, which when mixed with rum, vermouth and lemon juice is insanely good, and I've never been particularly fond of rum.

Now I want to get into making fruit and herb shrubs, both to cover the non alcohol cocktails and as a mixer. Think I may make a start on one today.
 
I’m looking for a COFFEE TABLE and finding it very hard. I got up early to go to the local car boot sale but it was FULL OF SHIT.
 
I am busy catching up with everyone here. It seems like anytime I come back to Scotland it just turns in to a week or so long sesh. Lunch and cocktails later with friends. I would totally pay for someone to come and make cocktails for me and my nearest and dearest. What a FANTASTIC idea.
The idea is that you give us a theme. It can be as basic as just a colour, or simply what type of alcohol you favour. Or perhaps something a lot more specific. As an example, my friend did a Macbeth themed one about a month ago. She's very theatrically minded and particularly great of thinking how to present the drinks and dress them up - which is the WOW factor with cocktails really, isn't it? So for example one of the drinks was called a Lady Macbeth and the grenadine was served as blood on the side in a syringe. Another had a rim of syrup as dripping blood.

Then with that theme, she will create a menu of perhaps six cocktails, ideally using overlapping ingredients, so she doesnt need to take a ridiculous amount of bottles around with her. Plus what she's realised is that you can easily use the exact same cocktail for multiple different themes, just by changing the presentation of it. So that rum, vermouth, fassionola and lemon juice cocktail I mentioned above was a 'Queen Of Hearts' when she first did it, with some little rice paper playing cards she got from Etsy or somewhere. Next week she's doing a horse racing themed party for friends, and she's calling it a Red Rum, with cocktail sticks which have horse heads on them. So I think with a repertoire of a couple of dozen different drinks, you can offer a lot of choice.

If people are providing their own alcohol, then I think we'll be up for taking requests, if this takes off. When we first looked into it, I was quite daunted by that - but after spending some time making them, you realise that with a few basic bits of kit, it's not really scary at all. Obviously if you want to get really ambitious with presentation you can, but that's a possibility, if it goes that far.
 
I think there's definitely a gap in the market here. But to quote Deborah Meaden (or one of the others), is there a market in the gap? I think there's definitely an opportunity to make a bit of money as a second job there, at least.

I think over the last few weeks I've perfected fassionola syrup, which when mixed with rum, vermouth and lemon juice is insanely good, and I've never been particularly fond of rum.

Now I want to get into making fruit and herb shrubs, both to cover the non alcohol cocktails and as a mixer. Think I may make a start on one today.

I think the guys they book do event bars so its a natural extension, but I think there's probably a thriving small business to be had supplying top shelf booze to party people, especially in cities like Bristol, Manchester etc.
 
I'm back in the UK :disco:

I have eaten a lot of pastries and Croque Monsieurs. I think I may have put on a stone. France is dangerous.
 
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I'd like to think our years of cocktail making at blandfests set you up nicely for this lolly :disco:
 
And I've just finished starting on a grapefruit and rosemary shrub

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That's just two grapefruit and their zest, plus an equal volume of sugar. Tomorrow I add apple cider vinegar and rosemary, then leave it for a good few days before straining it.

No real plan of what to do with it - I'm thinking probably more useful for more interesting mocktails. But grapefruit has an affinity with both gin and tequila, so that'll be a good place to start.
 
Nineteen years :o

Was that the first or second time?
 
The idea is that you give us a theme. It can be as basic as just a colour, or simply what type of alcohol you favour. Or perhaps something a lot more specific. As an example, my friend did a Macbeth themed one about a month ago. She's very theatrically minded and particularly great of thinking how to present the drinks and dress them up - which is the WOW factor with cocktails really, isn't it? So for example one of the drinks was called a Lady Macbeth and the grenadine was served as blood on the side in a syringe. Another had a rim of syrup as dripping blood.

Then with that theme, she will create a menu of perhaps six cocktails, ideally using overlapping ingredients, so she doesnt need to take a ridiculous amount of bottles around with her. Plus what she's realised is that you can easily use the exact same cocktail for multiple different themes, just by changing the presentation of it. So that rum, vermouth, fassionola and lemon juice cocktail I mentioned above was a 'Queen Of Hearts' when she first did it, with some little rice paper playing cards she got from Etsy or somewhere. Next week she's doing a horse racing themed party for friends, and she's calling it a Red Rum, with cocktail sticks which have horse heads on them. So I think with a repertoire of a couple of dozen different drinks, you can offer a lot of choice.

If people are providing their own alcohol, then I think we'll be up for taking requests, if this takes off. When we first looked into it, I was quite daunted by that - but after spending some time making them, you realise that with a few basic bits of kit, it's not really scary at all. Obviously if you want to get really ambitious with presentation you can, but that's a possibility, if it goes that far.

Can you DM me some tips at some point please my love?

Summer time is always cocktail o clock here in Scotland and at the moment I am in the cream puff with my mother so I will probably be here a lot more AGAIN.
 

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