Bartending School

This is another one of those videos that I have watched a million times, it gets funnier every time I watch it. Stick it out, watch till the end. I think I will make a drink like that tonight. Oh and just in case you were wondering, most bartending schools are pretty much a joke just like this video.

Explain Cocktails As You Would Art

Its not a secret that both food and drinks are better enjoyed when they are visually pleasing. A cocktails appearance can draw you to it, make you need to know what it tastes like just by sitting there with attractive garnishes, glassware, color, the list in endless in the way it looks alone. Visual appearance is not the only parallel that cocktails have with art.

Yes, creating a great cocktail is art. There is a delicate craft to producing a cocktail that pleases numerous senses and makes a lasting impression on whoever drinks it. Much like art there is a lot behind the actual drink, history, tradition, procedure. With a little bit of effort, the origins of many cocktails can be found and when explained to the customer can actually help influence how the person feels about the drink.

Classic cocktails are all the rage now a days and I have a strong feeling its because of this. There are a lot of bartenders now a days that are relating what they know about the cocktail to the guests while they prepare them, or to get them to order one. Its hard not to create an appreciation for a drink after knowing some of these things much like a painting or a sculpture gains credibility once you understand the artist.

Something that is commonly overlooked by bartenders is explaining their art, or their cocktail. When you describe what flavors you should be expecting, why you chose certain brands of liquors for each cocktail, a guest can be mesmerized into liking a drink even before the first drop hits their lips. As long as you, the bartender, inform them how they will be enjoying the flavors and why they work together, most of the pressure is lifted off your shoulders before your customer takes his first sip.

This also goes a long with the preparation of your drink. There are a lot of people that order drinks according to how they are perceived when they order. (Most people who order a Grey Goose and Red Bull could never tell the difference between well and Grey Goose, they just want to be seen ordering Grey Goose.) The act of muddling in certain bars will create a flurry of orders for “whatever he’s having” without any knowledge at all of what the drink is. Just the visual act of making a drink and preparing something with that much effort will make some one feel special that it was prepared for them, meaning it will taste better to them. The same goes for other visually stimulating procedures like a flamed orange zest.

This is a necessary part of making cocktails that many bartenders overlook. Spirits on their own should be judged blindly, and next to one another to find their true value and quality. In all reality a cocktail is nothing more than a way to make alcohol more palatable, even if part of that method comes visually or mentally. If you don’t agree, watch this video about making a Mint Julep and tell me that it doesn’t sound better than any cocktail you have ever had.

 

Bad Bartenders

Schavon Texting

AH HAH!! Yet again this blog is evolving. A new Catagory will be added today, “Bad Bartenders.” This blog should help to expand anyones knowledge who is interested in cocktails, liquor, ect. With that in mind I know that there are a few of you out there who are reading this who are in fact bartenders.

Being a part of the Industry I also believe that it is a little easier for us to judge a less informed or maybe ignorant bartender. On the other hand sometimes there is just no excuse. Thats where we have our first teacher of what not to do behind the bar, Schavon. Now I don’t know Schavon’s name because she politely walked up and introduced herself like a bartender in a nice restaurant like Walters in Claremont should, I know it because I was so pissed off about her crappy service that I looked at the receipt so I could write about her.

1. Dont text while at work. Simple enough. the constant ringing of an iPhone is not what I want to hear while I am drinking my beer. Especially when the constant ringing and texting keeps my bartenders back to me the entire time I am at the bar like her photo shows. (although in this case it may have been better that she wasnt talking to us.)

2. Remember others can hear you. With me and my girlfriend and only two other people at the bar it was apparent pretty quickly that we were annoying her by being there because we were interrupting her conversation time with her friends. More importantly you need to remember that people can hear what you are talking about. I don’t necessarily need to know your life’s problems nor do I want to.

3. If you hate your job, don’t make it so obvious. Just smile, it’s not hard. I’m sorry I am bothering you by asking for a menu, but get over it, its your job.

Drinking Made Easy

Unfortunately the best TV show that has ever been produced about drinking can never seem to find a channel to stay on for any extended amount of time. 3 Sheets is without a doubt the dream job for many people out there with Zane Lamprey traveling the world and drinking. That is his job, to travel and drink. He tries local spirits and drinks as well as hangover cures and customs. Without a doubt the coolest job ever. You do learn quite a bit from watching this show but even better is the fact that it’s usually pretty funny. Zane’s newest show Drinking Made Easy will be on HDNet on Oct 6th. From what I hear it is pretty much the same thing as 3 sheets, but traveling around the US. My DVR is already set.

Diet Coke Fizz?

If you have spent more than 3 minutes in the hospitality business there is undoubtably some people who will really piss you off. How you maintain your composure, and your smile, and still make those people who piss you off want to come back and give you and your establishment some money is a small part of what makes you a good bartender. On the other hand, most of us would like to do something like this to more than one of our regulars.

Mentos Ice Cubes

The Blast Bar

So it is about time that I start doing some personal product reviews. I am currently looking for a portable bar for doing parties and events. The most difficult aspect of this is getting a bar that I can put in a Mazda 3. There are a few options out there but they are very costly. The Flairco Portable bar is a standard for flair competitions and is extremely portable and unbelievably sturdy. Unfortunately it cost around $1,600. So Searching through the web I ran across The Blast Bar. For about $500 less you can get something that seems to be just as reliable and portable.

Blast Bars

Ideal for any indoor/outdoor event, The Blast Bars combine form with function to create an efficient profit Blast Bar making beverage service station. They fold down to just 5″ and feature: • Powdercoated Aluminum Frame • Weighs only 75 lbs. • Interchangeable plexiglas panels • Completely water & weatherproof • Neon lights come in 6 different colors • Heavy Duty Locking Casters • Bottom Support Shelving • 65 Can Soda/juice/energy drink top shelf • 2 removable lexan ice bins • 2 built in cutting boards on each side • 15 bottle speed rail • 16 Color LED lighting system with remote

 

Blast Bar, if you would like me to fully review your product, I have no problem with you sending me one.

THE BLAST BAR

 http://www.theblastbar.com/bars.htm

Once again… A new Job

 The bartending world has thrown another curveball my way and once again I have a new job. It has been a while since I have worked in an “Ultra Lounge” setting and I am looking forward to it. Hopefully the higher end clients that they are expecting will let me create some higher end cocktails rather than the in the weeds, slinging vodka red bull crowd that I have mainly dealt with in the past 5 years. Wish me Luck.