I actually worked next door as a fellow bartender. This guy was SUPER nice, an absolute professional, and chatted with my coworkers and I as he got us drunk before our shifts :p He did enjoy making the drinks enough to be there for decades with his brother I believe. He also gave my friends and I life and barkeep advice which has been invaluable.
Have enjoyed many many of these at this bar. Went there for breakfast one St. Patrick's Day (they have great food) and left around 8 that night. One of the greatest celebrations ever.
Sunday early they serve a wonderful breakfast. The place is very quiet. If you over indulged Saturday night. Have their light and lovely hangover cure Gin Fizz. I managed a restaurant named the"Tulip Garden in the middle of the block 728 Beach st. So I had a few Irish coffees along the way after closing my place.
Agreed. That final pour across is a masterstroke of bartending. It's what people remember and what keeps them coming back. All the comments here about him "wasting" coffee don't get it. The show, the presentation, is just as important as the product. It's what separates legendary joints from your garden variety bar.
One part of the ritual that's missing is when he fills the glasses with hot water first, in one long sweep like he does with the coffee. After a minute or two, he dumps the water out, two glasses at a time. He then proceeds with the coffee.
Impressive skills of this bartender making multiple hot beverages at the same time. Looks like he made two Bailey’s (or some Irish cream liqueur equivalent) & coffee drinks topped with whipped cream on the left.
I love how he has such a quick eye for which glasses aren't quite full enough, and he can quickly scoop amounts from one glass to another without causing much mess. He moves the glasses without any fear of them falling or causing more spillage. It's pretty cool and you can tell he's worked there for æons.
I could sit in the Buena Vista all day, in the heart of San Francisco, with trolleys passing by just outside, and watch Paul makes 25 rounds of Irish coffee while I sip mine.
@Roy Dunn It's an "Irish Cream Coffee." I used to drink it a lot. I'd order it in casinos when I played cards as a nice alternative after drinking beer all night. Cup of coffee with just a shotglass or two of Bailey's, topped with a nice layer of heavy cream. Perfection!
actually I read the figure is closer to about 5 million. If you factor that the place has been open about 40 years... and 350 coffees a day (conservative figure). Its 350 x 365 days x 40 years. Believable
Been there since the 1930's. And Fisherman's wharf is just down the block for some of the freshest seafood in the city. Don't forget to try the famous San Francisco style sourdough french bread!!!!!! 👍
In My country, Indonesia , same style also can be seen Difference is, in Indonesia , warung = streetfood vendor do not provide Irish coffe But the way they serve coffe or tea are same 😄 some glaasses are put in the table , can be 7-12 glasses And then , some coffee or the are poured just like the video
Apart from putting the ingredients in the glass in the right order, everything else was atrocious. Really showed the bartender's mileage, only the wrong aspects of it. Maybe it was all a practical joke? The glass handling in the end also made me throw up in my mouth a little. I get that it's their famous style and recipe, but for the life of me I just can't see it tasting any better compared to better and more refined preparation tecniques.
I Will LOVE to ser u making a thousand irish coffees per night on ur own at the same time u make everything else lol theres always a smart ass bartender ready to speak
@@vero9348 No matter how you want to slice it, the matter stands that the technique at display here is not a) the original Irish Coffee recipe, b) the best tasting because of preparation, c) the most customer-respecting or even d) the most time-effective way of preparing the cocktail in question. What it is, however, is that bar's own way of doing it - and they were the ones that started doing Irish Coffees in the United States. But that does not affect the points I made in my previous comment. And you are most welcome to come and order 2, 12, 30 or as many Irish Coffees as you'd like from me, I've been serving them in various cocktail bars, restaurants, night clubs and hotels for the past 20 years.
@@norjan_posetiivari you're full of it and you know it. Mixology bull. It probably takes 45 min to get an old fashioned from you while you stir it instead of muddle.
@@robulmer8387 We are not talking about rocket science here. Irish Coffee (and for that regard, an Old Fashioned as well) are simple cocktails. Going into detail, the things that irritate me in this particular bar's preparation are 1) sugar cubes instead of liquid brown sugar (takes longer to dissolve and, as seen on the video, you need to stir like a madman if you want it done within the hour), 2) pouring coffee into multiple glasses like you couldn't give a rat's ass about quality (and not cleaning the exterior of the glasses) and 3) lifting the glasses with your fingers practically at the rim (I bet it would be a popular move with customers especially now with COVID-19 sweeping the globe). Those are not special preparations, just acts of common decency many people (at least in my experience) seem to value. If your comment represents your view on making cocktails, then you've been frequenting the wrong places.
