Simple things to keep in mind. What tips would you add? And thanks to Dr. Squatch for sponsoring today's video! New customers get 20% off with code DSQANDERS! 👉 bit.ly/3onwVQC
Great video! I would add: 1. Make a space in the freezer for your glasses so you always have a really cold glass or two at hand 2. Add ice just before you stir/shake to control dillution 3. Subscribe and follow Anders Erickson and turn on notifications, should you for some reason not have done so already
What would I add?? I would say get some pour spouts and learn timed pours. It was really easy. I practiced with water from an empty Bacardi bottle. Got to nail my pours after a few practice sessions. I only do this when I'm hosting a large gathering and making cocktails for several people. I can turn them out twice as fast without measuring and being able to make 2 at a time. I can only do two of the same though. My mind can't keep up otherwise. Always learning/practicing. Oh...and clear ice is a MUST!!
Love your video as always. One thing I practice and recommend is have backups. Especially of things used often like bitters, favorite booze and your favorite mixers.
Another good tip: Prep the garnish first. No fun having your drink warm up and the ice melt at the end while making the garnish. Thx to Cara Devine on that one.
Don't be afraid! Try swapping ingredients around. Instead of Orange Curaçao try Blue. Being a home bartender is all about fun with friends. I love making colourful cocktails because they are fun. That's the most important thing about being a home bartender; have fun with your guests. The great thing about an Anders video is that it is always fun, never pretentious.
I agree! I've found than when I don't have any sweet vermouth, a bit of Angostura Liquor (not bitters!) is an acceptable substitute. Bonus is that it's shelf stable.
Definitely second the tip about cleaning bottles, especially the rims of twist-offs. Was making an aviation a while back and made an absolute fool of myself trying to open my friggin bottle of creme de violette, because the sugar had crystallized under the cap and gotten stuck.
I've been watching bartender on YT for over a year now and trying to decide if I wanted to try to start a home bar. I discovered you yesterday and your videos for beginners have helped me decide that I am going to start my home bar today when I get off work.
Oh man...you've stumbled onto a gold mine...and a money pit haha. This is my favorite RU-vid channel. Make sure to check out his earlier videos on bar essentials. Those lists made up the bulk of my stocking stuffers last Christmas :) Cheers!!
@@jonathanwilliams1974 i watched them last night. I'm starting small with an Old Fashioned and I'll pick up other equipment, spirits, and additions one paycheck at a time as I go. And since I literally just got off work, I'm walking to the liquor store across the street to see what they've got.
@Scare Crow, do watch Anderson's 100$/200$ bar starter videos if you didn't yet, I've proven it for myself with gin, bourbon, white rum, dry, sweet vermouths and angousture regular and orange bitters that I can mix pretty much everything of the interest
@@captainbarge oh I'm sure it is. I've never been much of a spirit drinker, other than the occasional neat Irish Single Pot Still whiskey. I'm just super interested in trying new things
Mise en place is probably the best tip I've ever learned not just behind the bar, but for anything in the kitchen. Part of my mise en place process is that I never assume I have any ingredient until I have put it in front of me and I'm ready to start mixing. No one wants to find out they're out of maraschino only after pouring the lime juice, gin, and chartreuse into the shaker. Nor do we want to pick up a suspiciously-light bag of flour after already creaming the butter, sugar, and eggs when making cookies. Gather your ingredients and tools, prep, measure, then start mixing. Thanks for another great vid!
I work in aviation and the so called mise en place is a must for your tools. I do it at home to with my tools and also for my bartending it makes my cocktails fun and easy and fast to do. All the tools where you need em and always clean up immediately
I have been fine-dining bartending for two years and learn more here than on the job. I had above-average knowledge from being in the industry for 10 years, but you helped fill in the gaps, especially Tikki 🍍😀
I have not worked in fine dining myself, but I dated a woman for 9 years who was the type that might start as your bar back on a Monday and be your manager by Friday. She knew her shit and always moved to the top of the food chain fast. My alcohol education comes from the other end...I completed a specialization in distilled beverages as a part of my chemical engineering degree and have made thousands of gallons of beer, wine, whiskey, brandy, vodka, etc. Between everything I have learned spending 20 years in fine dining establishments as a "friend of the front of house manager", a heavier-than-is-probably-healthy drinker, and an education in essentially booze engineering, I still find that I learn far more than I ever expected to learn watching this channel. The history, culture, and science behind the world of booze is so utterly massive that I don't think anybody can ever know it all. All we can do is continue to learn. This is one great place to do it!
My tip: don't skip the garnishes! It's worth the extra time/effort! They might be "just" for presentation on food, but with cocktails, the aroma of fresh citrus, the reward of a booze-soaked cocktail cherry, or the sight and smell of a few dashes of bitters on top of an egg-foam sour can't be understated! Humans perceive taste largely through smell, so it's important not to neglect the smell of the top of the drink.
Lime wheels and the like I think can be skipped without too much loss, but stuff like oil expressions and mint are important. Made a mai tai a while back without the mint garnish and its surprising just how much that small addition adds to the drink
@@Max-dg5gj it's more the spritz of citrus oil over the top of the drink that makes the difference, I'm not one for wiping down the glass with peel. Try making a sazerac with and without a spritz of lemon oil, and then tell me it doesn't make a difference. The lemon is a vital part of the flavour profile of that drink, and it just wouldn't be the same without it.
I had only ever garnished my manhattans with a lemon peel, until last night I tried a maraschino cherry in there. The tiny bit of sweetness from the syrup coating the cherry (which I did strain off as much as possible) just made the spice notes and herbacous vermouth pop in a really vibrant way moreso than before. I was amazed at how much this transformed the cocktail, not to mention how delicious a manhattan-soaked cherry is! So yeah, garnishes matter!
Great tips, Anders! One from me: freezing carton egg whites and less-used fresh juices (e.g. pineapple, grapefruit) in 1oz cubes in silicone trays, then storing frozen cubes in date-labeled ziplocs, so you're not caught without... no need to defrost before adding to shaker tin.
An awesome video! Tips I wish I had years ago when I began running a home bar. I only have two additions with regard to vermouth and bitters. Regarding vermouth, these last even longer if you use wine preserving vacuum stoppers and pumps. If you diligently purge the air out of the vermouth after every single pour, the vermouths will last for several months because they won't oxidize as quick. I've had bottles live nearly half a year and still be good for mixing, which meant that I could feel fine about purchasing a full-sized bottle of something that gets used rarely (like, say, a blanc vermouth, which isn't called for that often). Regarding bitters, these should be smelled and tasted on their own, yes. A good way to get the aromas is to dash them into your palms of your hand, rub them together, then sniff away. For tasting, it is good to give them a small taste on their own, but this can be overpowering for the taste buds. So I always make a simple Bitters & Soda, usually just a few dashes in a shot glass filled with plain seltzer. That gives a good assessment of how the bitters taste with their flavors lengthened out in a mixture, which is how bitters get used, after all.
I have done the same method with bitters but with a shot of bourbon in a rocks glass. It's easy for people to tell how this changes the smell and taste of the spirt by first trying without and then with the bitters.
I bought a bar fridge just for my vermouths, hand-stuffed olives, syrups, and other more perishables! My own tip: Write on the vermouth bottle the date that you opened it. Just so you know when it's probably near/past its prime.
Added to keeping things organised; keep them handy. Nothing is worse than making a chore out of something that should be relaxing. Brilliant tips, the lot of them.
Just left my corporate job to learn bartending and I just found your channel the other day and subscribed. I can't thank you enough for all this amazing info!!
I don't know if this counts as the kind of tip you're looking for. But when I started getting serious about tending bar at home, I spent most of of my initial research working out my "workhorse" spirits... Finding those bottles that are not high-end spirits but are the best value for money. I learned about bonded ("bottled in bond") spirits and made whiskies like Old Grandad, Old Overholt, and Rittenhouse my workhorses. I learned that big name-brand spirits like Jameson or Bacardi Silver can be not great (to put it mildly) and finding better standard replacements like Power's Gold Label or Plantation 3 Star, respectively. Same applies to some of the most basic liqueurs. A Pierre Ferrand Dry Curaçao or Luxardo Triplum is a huge step up from bottom-shelf triple sec. The very best spirits, more often than not, are meant to be enjoyed neat or with a bare minimum of tinkering. When it comes to cocktails where you're mixing different flavours, it really ups your game when you find the workhorse spirits that really represent the category with a touch of quality but without a hefty price tag.
Love this video. My tip is to document when you are trying new cocktails or experimenting. I personally keep a small notebook. Also if you document something and note that it is the best thing ever, take that with a grain of salt if you made it 4 drinks in...
Love keeping your bar and tools clean. First lesson I taught any bartender at my place was "A clean bar is a happy bar. And what is a dirty bar? UNACCEPTABLE!" Love the videos. Ever think of doing one on barrel aging cocktails?
On the last point on tasting everything, this is a really great idea with bitters. I didn’t really have a sense of what distinguished Angostura v Peychaud’s v Regan’s v Boker’s bitters until I tasted them side by side. It really helps you pick the right bitters for the job when making an old fashioned, or experimenting with a new cocktail.
Great video, Anders! Another tip that I picked up from your videos is to double-strain shaken cocktails. It's one of those things that fall within the category of "low effort but makes a big difference." No one likes ice shards in their cocktail after all :)
Great video and info as always! A couple related questions on shelf stability: 1. Does ABV dictate shelf stability for non-wine-based products as well? What’s the shelf life of low-to-medium ABV liqueurs like Aperol (11%) or various Amari and cordials (15-35%)? Do any of these need to be refrigerated? 2. Is there an ABV threshold over which a bottle is considered “shelf stable” and has virtually unlimited shelf life? Many thanks!
As someone who will be taking over an F&B management position, with emphasis on the bar, at an event ranch, these videos are incredibly helpful. Thank you so much, Anders, for making them and sharing your wealth of knowledge. I really appreciate the effort you have put into this channel and videos.
May I add one more item: When making a new cocktail, taste test before making them for guests. It’s taken me 3 or 4 attempts to perfect a cocktail, and when perfected, I write my version in my cocktail recipe book.
Great video. One thing I’ve been doing is keeping a spreadsheet of cocktails I’ve tried with a score for my opinion and tasting notes or modifications I’ve tried.
With vermouth, if I don't use them up within 3ish months I just put them into sorbets, loads of sorbet. I have an icecream machine so it makes that pretty easy. I have had BAD experiences using vermouth in cooking, but freezing it with sugar and fruit juice tends to work nicely. Thanks for the video and tips Anders!
Odd. I’ve been successful using vermouth in cooking. But then I’ve mainly been using dry vermouth in either tomato sauce or herb pan sauces. So possibly I’m using recipes with stronger flavors which can hold up to the botanicals.
For tasting bitters, I actually recommend you dash a plenty in your glass, and lengthen it with a great amount of soda, this will bring out the most nuance flavors of the bitters. Me and my staffs are addicted to it! You can also apply this with amaro.
A clean bar is a happy bar. Very good video. Lifers in the industry have the biggest issues with organization I don't get how or where they didn't learn it from or they just don't care enough to keep everything mirrored, balanced, neat.
Thank you, Anders! Great tips. I'm very happy that a couple of months ago, RU-vid suggested your videos. I started watching them for entertainment purposes, but I soon got inspired to try making cocktails again (I had been primarily a red wine drinker for many years). I have not purchased much wine recently (except to make the New York Sour), but I now have quite a collection of spirits. Gin is my favorite; in fact I just enjoyed a Martini, followed by a White Lady. Cheers!
Awesome video - great tips! Agree with all of them. The thing with fresh juice is that I’m often making cocktails for family or guests “a la minute”, I.e. making several different kinds of cocktails to order. As a result, fresh squeezed juice is just impractical, as I don’t want my guests waiting 10-15 minutes in between each cocktail as I take the time to squeeze a half dozen lemons or limes. Instead I often use Nelly and Joe’s Key West lime juice and Santa Cruz organic lemon juice. Second, I have ditched jiggers in favor of more precise measuring glasses . Ones that have markings for teaspoons, tablespoons, ounces by the quarter, and milliliters by 10.
Completely agree with ALL of your comments. Zero time and energy to make large batches of fresh pineapple or orange juice. And both of your options for lime and lemon are EXACTLY what I often do.
Hey Anders, I wanted to let you know I just got back from my trip to WI, more importantly, Washington Island in WI!! I am now an official member of the "Bitter's Club!" They made a fabulous "Door County Old Fashion" also at Nelsen's Hall. I'm glad I saw your video about Nelsen's Hall. We had a blast. My wife said their OF was the best she's ever had!! Keep up the good work. Keep inspiring us all to be better bartenders and better people. Much love!!
Tip: I think I saw this in a video regarding Sloe Gin Fizzes - when doing a dry shake, put the spring from a Hawthorn strainer in the shaker to make the contents foam up faster. It pays to have an extra one because you might need a working Hawthorn when you pour from the shaker :)
I can't watch enough of your videos! They're informative, relaxing, fun, and delicious. You've made the art of making craft cocktails so easily accessible! Keep the sips, tips, and recipes coming!
Anders: "I have been bartending professionally for 20 + years....you don't have to listen to me though" Me: "....this is a test....right?" Great video as always cheers!🍻
Excellent tips. Early this year, trekking around second hand and antique shops to find the right size glassware. Oh dear, I'm going to have to check the cupboards. Bottles been there for years.
firstly i want to thank you for making my life more interisting. I started my own home bar and i make 1-3 cocktails a month and when you got the point- know where your things are i had in mind that i always take out and prep my tools, then then the booze and ice for last just so i dont panic when my cocktail is already diluting. I agree with you on ,,know what everyhing tastes like,, Last week i tried mai tai inspired by yours- DELICOUS and i had a few of those i also tried the Tradewinds- for me there was a little too much of the Abricot liqour so i made it with less and it was perfect Anyway, thanks for introducing me into the world of bartending
We got a bottle of salted carmel whiskey from a friend recently. It's delightful, but also sweet. And guess what it's currently decorating! Hint: it's mostly still IN the bottle, but it's also... Also I now am planning to get a little tipsy from tasting after work tonight. I'd never thought of doing that, and that strikes me as a brilliant idea!
When I'm offering drinks to friends, especially when it's a cocktail I haven't done in some times, I take and taste the first one so I can do adjustments if necessary.
I've used opened, unrefrigerated vermouth WELL over a year old stored in my liqueur cabinet with only the tiniest detectable difference (and not a bad difference in any way whatsoever). I even went so far as to open a brand new bottle and compare it to my over a year old open, unrefrigerated bottle. Perfectly usable. Both were Antica Formula, if you were curious. That's my 2¢ worth of my personal anecdotal experience. But based on that, I never waste precious refrigerator space on vermouth or similar fortified wines.
I am building a new home bar and one of the 1st elements that I am adding is a refrigerator for my vermouth. I have been storing my vermouth (sherry / Lillet / etc) in a fridge in my basement for a few years now. I have also gone the extra nerd-mile and topped the bottles with argon gas after each use before they go back to their cold world. No O2 there to spoil my Dolin!
Super juice is a game changer for home bartenders imo. Had a family vaca and couldn't believe the amount of limes I was going through. So nice not to be running back and forth to the grocery store constantly for citrus. Big money saver too and tastes better than regular juice.
I've recently discovered super juice and I love it. It's my go-to for larger gatherings where I'm serving multiple cocktails and don't want to buy/juice 20 limes/lemons. And it stays very tasty for a couple weeks. If its just me and my wife...I'll just use fresh squeezed. But I'd love to see you play around with it and get your opinion on the differences. Cheers!
I've also been toying around with super juice and I've been using it in the exact opposite way! When it's just for me and my partner I tend to use super juice. I make it on Friday afternoon and it will stay in the fridge for the whole weekend so we can have some cocktails whenever we want. When I have people over and I know no juice will go to waste I usually gravitate more to fresh juice. Also, this is mostly for lemon super juice. Lime super juice tasted too different for me. I'm curious what other people's (and Anders') opinions are on super juice. Cheers!
@@Hall0ikama Makes sense. Here in SoCal limes are SUPER cheap at the Mexican markets. Like I can get 10 of them for like $1.50. So yeah I've just done a bunch of fresh for that reason.
One of my tips is to not try bitters on their own. Mix them with an even amount of water. Not only do you get a better idea of how they're going to work in a cocktail, you won't risk burning your taste buds with some of those more pungent ones.
Great tips! - watching your videos is what got me started in home bartending and I am grateful that you started me off the right way with proper glassware (presentation is everything), and using fresh juice makes all the difference. Other critical things I've learned from you: -proper stirring and/or shaking techniques for chilling/dilution/texture -garnishes (did I mention presentation is everything?) -measurements (I didn't understand before how important the balance of ingredients was) Using the fresh juice, perfect balance of ingredients, and the right glass/garnish has blown my friends minds! You really nailed it with these tips!
Tip for home bar (but maybe not while entertaining): If you have a plastic shaker bottle normally for making protein drinks, it can serve as a cocktail shaker in a pinch. Preferably using a new one, remove that shaker dingus inside, add ingredients & ice, screw on the lid, and shake like mad. It ain't elegant, but it works. Oh, and don't put them in the dishwasher because they can pick up soap smells. Hand wash with a brush & rinse well. (AND: This is a great video; thanks for making it.)
One of the things I do (tasting and keeping things organized is a must) is a subset of organization, I like to keep all my bottles of a specific type in one area. Specifically I keep all my rums in one section, cordials, and modifiers in another area, and subcategory, like fruity cordials, nutty cordials in one area, just so it's easier to grab by a glance.
Just as important as measuring your glassware, be sure to measure your jiggers! Cheaper jiggers can be very imprecise or not clearly marked, so be sure to check your jiggers with a measuring cup you know is accurate!
Great video. Just to add on to #5, yes, taste new and unfamiliar spirits, liqueurs, syrups, and bitters on their own. I find this especially true for gin. You usually don't drink gin on its own but it's worth tasting it to get a feel for its flavor profile and you add other ingredients accordingly.
Hey Anders, I've been a fan for a long time, you've helped me immensely with your videos. I was wondering, could you make a video regarding the various shelf life of different liquors, liquers, syrups, juices, and the more common types of perishables? I really want to know your insight, as I found what exists on the internet inconsistent. I also don't think many of the "technical" expirations apply in a practical sense. Thank you for all the work you do!
I recently got a pair of 5.5oz coupe glasses, and I've been getting so much use out of them. Sometimes I even prefer it for drinks typically served on a rock since the flavor comes through best after the drink has warmed a bit.
I just finished reading Toby Maloney's Bartender's Manifesto and the way he describes how to taste spirits put aromas in a different frame for me. He compares it to finding animals and shapes in the clouds. Instead of/in addition to just picking up aromas ("this tastes like vanilla") also be precise in what it reminds you of ("This tastes like a vanilla ice cream that my grandma would give me every summer"). This way I have a more personal, and memorable, connection to the spirit. This connection might help me remember a spirit even months after you tasted it.
Started watching you about a year ago and I'm a big fan thank you! I always wonder how you choose which brand you use of a base spirit. I would imagine for some cocktails it's more than just the one you like the best. Just a thought for a future video
Great Video, I agree on all of your Tips, but for me in Germany, (and all of your viewers in Europe) Super Juice is the best Option, because you get a better flavor than storebought juice, for an even lower price. Nothing beats fresh Juice in terms of flavor, but nothing beats Super Juice when it comes to sustainability!
Hey Anders, I only got into hobby mixology recently and I'm avidly absorbing all the knowledge I can. As for Vermouth and its limited shelf life, in addition to keeping it in the fridge I also use vacuum plugs. What's your take on those? I might get to a point where I go through a bottle before it turns but I'm not there yet... thank you for all the great, entertaining content, I'm quite happy tobe crawling down this rabbit hole 🥂
