reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
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reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine samuraibartender@chopstixhouston.com
The Samurai Bartender was once a lost soul who's found his way. Now with the clarity of wisdom and a celestial appreciation for fermented Asian elixir (a.k.a. booze), he shares it in the only way he knows how...blunt, tough and always cursing like a sailor.
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine I ain't gonna lie, boys and girls. I'm having a great month. Getting paid and laid like a samurai bartender should. So feeling like the generous guy that I am, I'm gonna let you in on a little secret: chicks like to drink, but they can't handle it. You gotta serve them coolers, but in meals, we have what we call apéritifs. That's French, you [explicit], for meal drinks. Now the best kind of drink to sneak a girl drunk and win yourself some hanky panks, is the use of umeshus.

I carry several types of umeshus in my bar, and they're in most hotels around the world. Not just Asian countries. So where the [explicit] was I? Ah, getting my students some action with the use of umeshu. Umeshu is plum wine, but its savorable and undetected in taste like regular alcohol, particularly sake.

reviews restaurants asian chopstix houston chinatown food foodie online magazine

You can mix umeshu with absinthe and vodka with a little gin and tonic too, taste is clear, the effects are strong, and you will look more charming as the night goes on. The best thing is plum wine sounds less intimidating than the words "sake", "beer" or just plain "alcohol". Rolls right off the tongue: umeshu. And it's got that fruity taste girls dig.

Downfall? Umeshu is seasonal. [Explicit].

Stores and hotels carry them during the rainy season in Japan, which is, like, July. The more sugar, the better. These things are basically rice, sugar and alcohol anyway. If you buy this in the market, you can mix it with all sorts of food based on some charts in the package.

reviews restaurants asian chopstix houston chinatown food foodie online magazine

You can even make this [explicit] at your home too. Many people do this in Asia, even grandmas. Hell, may just mine. [Explicit]. Get some dry umes (Asian plums) from the market. They're green-colored, don't mistaken them for the regular purple ones. Take out the stems and stab them full of holes with toothpicks. Stuff 'em in a long jar filled with sugar cubes and then pour the store-bought umeshu maker. In three months, you've made your own home-brewed umeshu. You can drink 'em as is, or on the rocks.

reviews restaurants asian chopstix houston chinatown food foodie online magazine

The important thing to know about umeshu is that it comes in four different types, each very different from one another. Some are made from sake, others from shochu, brandy and white liquor. They'll change the taste, scents and colors. Remember, these things are super potent; the shochu umeshus are up to 50% liquor. I ain't [explicit]. You could knock out women with one hit of that, and it can look as innocent as a martini. Add that to your arsenals. Personally, I recommend they Aragoshi Umeshu set, because it's the most fruity and colorful.

Or as I call it, laid-juice.

reviews restaurants asian chopstix houston chinatown food foodie online magazine

Try umeshu on anything and everything. It goes well like a glass of fruit juice. Try 'em on the rocks at a bar, but it's best when it's slightly chilled. It's pretty popular to stuff some soda in it too. I find Sprite makes it work best, but you can do a umeshu version of the Jack and Coke. Finally, as a cocktail, umeshus are wonderful.

reviews restaurants asian chopstix houston chinatown food foodie online magazine

Alright, you know the drill. I gave you power, this time it's the power to get girls drunk with a seemingly harmless drink. And you know what? I didn't ask for a dime. No, I'm imparting you this because I am looking out for you. Or maybe not. Truthfully, I don't give a [explicit]. I get paid well to write this column. And I'll get paid well again in 15 days. So [explicit] off and go do something that doesn't involve sitting in front of a computer.

15 days. I'll be here. You'll be here. The cycle continues.


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reviews restaurants asian chopstix houston chinatown food foodie online magazine
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Drinks That Seduce
The Samurai Bartender defines what it feels like to be a man and how these six Asian cocktails seduce women. Do they work? Satisfaction and results may vary.

reviews restaurants asian chopstix houston chinatown food foodie online magazine
How to Bar Fight
What happens when you get into a bar fight? You know the Samurai Bartender's answer: never back away! The tips on the bar fight will fascinate you from hitting hard and fast to fighting dirty.

reviews restaurants asian chopstix houston chinatown food foodie online magazine
Mai Tai Mix-Ups
Mai Tais are popular, tasty and flexible to try mixing the formula up. The Samurai Bartender writes with a hangover as he describes his take on the original version versus his own Mai Tai.

reviews restaurants asian chopstix houston chinatown food foodie online magazine
Umeshu: Something for the Ladies
Umeshu is a ladies charmer, according to the Samurai Bartender. With its fruity taste and deceptively strong alcohol content, this article is written with all the candor that the mouthy drinks expert is famous for!

reviews restaurants asian chopstix houston chinatown food foodie online magazine
Asian Cocktail Championships
The Asian Cocktail Championships are entertaining battles between Asia's greatest bartenders in Macau! Watch juggling and magic acts while mixing up your favorite drinks. The Samurai Bartender explains the aspirations of a true professional.

reviews restaurants asian chopstix houston chinatown food foodie online magazine
The Making of a Black Samurai
The Samurai Bartender mixes a warrior's drink that involves the mixing of sake with soy sauce. A bitter and hard drink, the Black Samurai builds character and courage

reviews restaurants asian chopstix houston chinatown food foodie online magazine
Azumi Ichi: The Greatest
The Samurai Bartender reveals the rarest and greatest sake of all, the Azumi Ichi found in a tiny island in northern Japan and nowhere else.

reviews restaurants asian chopstix houston chinatown food foodie online magazine
Best Asian Country for Beer
Which Asian country has the best beer? The Samurai Bartender uses the three basic techniques for proper beer critique to determine that answer. Find out how to use sight, smell and taste to see what makes good beer.

reviews restaurants asian chopstix houston chinatown food foodie online magazine
Sake Drinking Games
The Samurai Bartender gives off his personal twists to some classic sake drinking games. Hold your breath as the foul-mouthed bartender pulls no punches when it comes to explaining his view of the Asian drinking world.

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