Sometimes I create beverages that just work out

what it is...

Froathed sugar and milk poured over nitro cold brew.

Why it works. The creamy velvety mouth feel and the sugar stays suspended in the froathed milk, so the initial taste is sweet, almost overly sweet, but it gives well to the rich, bold yet smooth taste of the cold brew which hasn't absorbed any of the sugar as it's suspended. The taste on the palette is completely different on the back end and after swallowing. It's a depth of taste and flavor that's consistent with a good English Ale or barrel aged stout. 

I've made a few in my bartending days

The orangegasm:  southern comfort, tequila, orange juice, shake and strain into shots, float a touch of Frangelico.

pumpkin spice-tini:  Brandy, pumpkin vodka, pumpkin pulp (from a can) cream, shake and serve martini glass with the rim dipped in fresh ground coffee, garnished with whipped cream and fresh ground nutmeg.

Fruit loop-tini:  Citrus vodka, chambord, shaken in a martini glass; rim dipped in crushed Pop Rocks

In reply to Curtis :

Did you work at a gay bar?

I ran across a "Brown Cow" and a "Black Cow" a few years ago.  They worked better than I had suspected.

Brown Cow: blended root beer float (root beer and vanilla ice cream)

Black Cow: blended root beer and chocolate ice cream

D2W said:

In reply to Curtis :

Did you work at a gay bar?

Actually, yes... along with several others.  I usually worked at the kind of places in L.A. that had velvet ropes and guest lists, so anything that sounds fancy and isn't a regular menu item made big bucks.

Curtis said:

D2W said:

In reply to Curtis :

Did you work at a gay bar?

Actually, yes... along with several others.  I usually worked at the kind of places in L.A. that had velvet ropes and guest lists, so anything that sounds fancy and isn't a regular menu item made big bucks.

so, not the Dresden

Curtis said:

D2W said:

In reply to Curtis :

Did you work at a gay bar?

Actually, yes... along with several others.  I usually worked at the kind of places in L.A. that had velvet ropes and guest lists, so anything that sounds fancy and isn't a regular menu item made big bucks.

Just busting your balls:) I know what sells at clubs.

AngryCorvair said:

Curtis said:

D2W said:

In reply to Curtis :

Did you work at a gay bar?

Actually, yes... along with several others.  I usually worked at the kind of places in L.A. that had velvet ropes and guest lists, so anything that sounds fancy and isn't a regular menu item made big bucks.

so, not the Dresden

Haa... great dive.

I worked at Barfly, Standard Hotel, and did a fair amount of time at the old Chalet in Eagle Rock, and 4100 and Akbar in Silver Lake.

D2W said:

Curtis said:

D2W said:

In reply to Curtis :

Did you work at a gay bar?

Actually, yes... along with several others.  I usually worked at the kind of places in L.A. that had velvet ropes and guest lists, so anything that sounds fancy and isn't a regular menu item made big bucks.

Just busting your balls:) I know what sells at clubs.

I know.  I loved working gay bars.  The tips from boys were incredible (which sounds kinda dirty when you phrase it that way)

Sprite, a splash of lemonade, and gin or vodka. 

Red Rocket, Cranberry Sierra Mist and New Amsterdam gin, 50/50. Dangerousness. 

In reply to Curtis :

When I worked in the entertainment field the gentlemen always tipped better than the bachlorbache parties.