I had my last alcoholic beverage on October 11th, 2005. The toughest part of giving up alcohol for me was losing the variety of drink options. There are tens of thousands of amateur and professional bartenders around the world constantly working on developing new cocktails. The options are virtually limitless. When I gave up booze […]
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How To Make “Bubbles†For Drinks
As part of my continuing adventures in beverage making, I decided to share some quick tips on making tapioca pearls (or bubbles) for beverages. These are most commonly used in a variety of drinks collectively known as “bubble tea†or boba. These beverages originated in Taiwan in the 1980s and quickly spread throughout Asia. The […]
How To Make Flavored Syrups
There are a wide variety of tasty syrups available in stores. These can be used in a variety of drinks from Italian sodas to milkshakes. There are two problems with most of them. The first problem is that they are made with artificial colors and flavors. The second problem is that acquiring a variety of […]
Adventures in Beverage Making
I get asked from time to time how I manage to keep on top of writing five blogs as a hobby. The answer is that I write about the things that are interesting me at the moment. I also try to work topics that I encounter or discuss with friends into blog posts. While I […]
Designated Drinker: Egg Nog
(Note: With the Holidays around the corner, I thought this would be the time to share our resident bar expert’s Egg Nog recipe. Â I am surprised that more restaurants do not server this during the holiday. Â It is a easy sell and does more to put people in the holiday spirit than that tired old […]
About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.