I would to try the avocado syrup tho! Sounds interesting! I’ve been into making cocktails since march when COVID started here in NYC..! I couldn’t get out so making drinks is my thing now
person: can i have the wifi password? bartender: you need to buy a drink first person: i'll have a coke bartender: that'll be $2 person: so what's the wifi password? bartender: you need to buy a drink first. all lowercase, no spaces:)
"Free pouring can only be so accurate" - UNLESS you're actually a PROFESSIONAL BARTENDER who learned that way and has been doing it for decades, you mean. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G2IZO5kkL0Q.html&lc
I hear the term mixologist isn’t a real thing used by bartenders. It’s just something someone made up to make themselves feel more important than a “regular bartender.” They give off the same vibe as wine tasting experts.
Best bartender is the one who remembers what you drink when you order second round,witout ask you again,and remember the bill(without write down on paper,and he is at the position to explain you what you have drink and buy for others the whole night)
I would like to try the avocado syrup tho! Sounds interesting! I’ve been into making cocktails since march when COVID started here in NYC..! I couldn’t get out so making drinks is my thing now
Bombay S is pretty good and it’s not abrasive as other Gins, so mixing it works wonders when you’re trying to hit a distinct flavor. Pick a recipe that tries to highlight a particular aspect of the drink and make it twice, one with Tanqueray and the other with Bombay S. I’m not saying it’s the best tasting but in the sense of mixing, you can’t go wrong :)
***** I've become much more of a fan of Old Tom gin, particularly Tom Cat. It's amazingly delicious. As London Dry gins go, though, Sapphire is head and shoulders above Hendricks.
As a former Bartender. This is not Bartending. This is like comparing a juggling act to being a prison guard.... TEND THE BAR. Mixologist is the what they are?
everyone love makes cocktails must make the grand mimosa use st~germain and remy martin vsop and bit grand marnier and orange juices and Laurent Perrier champagne brut. The other cocktail is Royal Bellini , it's not so easy find white peaches and give orange , cosmetic color pink!
Everyone complaining that the video isn't enjoyable....I think you guys overestimate how "entertaining" bartending competitions are. They're the "Instagram" of bartending. It's all a facade, but it's nothing like making rounds of delicate cocktails at a craft bar. I have a top 5 on my team now, and he can't handle 2 rounds without getting flustered.
