You've got it all, or at least almost all, right; you don't use Bourbon, you use Rye. Any other way is BS 😉. Also, add sweetnees by adding some of the cherry "brine" 😁👍🥃
Should be Japanese rice wine saki .. because your Chinese rice wine will have piss and shit in it and spit from the gutter people . And probably arsenic in it to boot.
Agreed! Bartending is first and foremost a SERVICE. There is no place for big egos and massive arrogance when you're providing this service UNLESS you're serving a bunch of masochists who want to be mistreated and pay $18 a glass for it. NO thanks. Give me a bartender with a quick smile and genuine enthusiasm for my order I'll show you one helluva thirst for those $18 drinks.
Yes the ego has grown tremendously over the years. We are all allowed to educate customers on spirits and cocktails sure but like you said it’s a a customer service job at the end of the day. My job is give you what you want regardless of my thoughts or opinions. When I started bartending a long time ago we have no knowledge of anything we just knew how to sling drinks and talk to people.
National average No but here in Miami yea, especially now days with cost for vendors to operate the prices have increased over the years. It is said to be one of the most expensive cities to have a wedding. Not saying you can’t do it for less than that but if you want the usual wedding and you got let’s say 150-200 guest then 100 percent your looking at that price at the very least. I mean venues alone here can run you $10,000 to $20,000, you still got food, bar, tables, flatware, florals, decor, photographers, videographers, DJ’s, dance floors, wedding dress, planners and the list goes on.
@@craftcartel4548 Heard! i thought you said national average. I used to watch that 3 weddings show so i absolutely believe the 50k+ in areas like miami
I love pisco sours! I had them in Peru many years ago.. anytime I’ve tried to replicate them at home something’s off… I think their citrus fruit is different.
Sorry to be pedantic, but Scotch has to be aged for at least 3 years in oak barrels, not 2. The barrels dont need to be used but usually are. Most scotch whisky is unpeated, but the peat flavour present in some, comes from burning peat below barley prior to it going through the mashing process. Moss is not burned underneath a still. Also that's not a bottle of bourbon in the video.
