It's human nature to want to pass something down to the next generation. Some people leave behind wealth and prestige for their family to enjoy for generations. Others give us great pieces of literature, sprightly sonatas or inspirational sculpture. My legacy is to give a few the gift of bartending, which can either ensure them a life of easy one-night-stands and a tendency toward alcoholism or it can be their good fortune to never again make minimum wage again, regardless of one's education.
It is not a gift I will bestow on just anyone. The time and effort it takes to teach someone to memorize hundreds of drink recipes, smile under relentless pressure and deal with drunk people takes a special someone. Most importantly, the person must have a sick passion for doing dishes - as most of bartending is washing and polishing the hundreds of glasses that get used every evening.
At the end of weeks filled with relentless reading and pop quizzes (most of them with trick answers), one will find themselves standing at the ice well with a special twinkle in her eye because she knows that she has the skill set to be an amazing bartender. Is it the Sistine Chapel? Well, it is if you've ever sat at her bar. After an evening of being hosted, charmed and bedazzled by cunning concoctions, you'll start wondering if you should be her next protégé.
Fish House Punch
The Fish House Punch is one of the oldest cocktails in America. The drink was first concocted in 1732 at the Schuylkill Fishing Company, where George Washington's bartender initially handed off the recipe to his protégé in hopes that we could enjoy this tasty treat today.
(Enjoy the following recipe adjusted for a one-person serving.)
1 ounce of lemon juice
1 ounce of simple syrup
2 ounces of cognac
1/4 ounce of peach brandy
1/4 ounce of dark rum
3 ounces of chilled