So right about the cherries. Fresh ingredients make the difference. I would order my Manhattan from you because such a small but important detail separates the good from the great.
ahhh he's got a bottle of Barenjager honey flavored liquor in the background! That stuff is gnarly! Use Carpano Antica Formula Vermouth and never ever shake! If someone orders it shaken, stir it anyways. Those are some tasty cherries. Good looking cocktail and a true classic!
Placing those very large ice cubes in a glass does not really chill it down very much. The glass could still be quite warm after that. Smaller cubes do it much faster and crushed ice does it almost instantly. The ice needs to be in contact with the glass to cool it down effectively. However, in this case it is a Manhattan which is also nice when it is not very cold. More aromatic.
Sure, I can see that. However, in my other comments you might note that I was referring to a certain type of bar (eg. a fine hotel bar or club) where the clientele isn't put-off by such things. Quality and service are attending to a cocktail crowd who is enjoying appetizers, conversation, and an evening's experience. A "Spring Breaker" situation (just to give a drastic counter-example) of chuggers five-people deep wouldn't. A Classic Manhattan has quite a following in the former.
Youre right. I didnt notice your emphasis on the fact that it was a recommendation. Sorry, I was to harsh in my comment. But i still think straws are better :)
Might I recommend a small, personal tasting cup to replace those 2x plastic straws? You'll save a few hippies up in the trees but also get a tiny "sip" that replicates tasting more faithfully as the customer would experience it - not to mention save the club some money.
Having been to the Library bar in London, Mandarin in Vegas, and Waldorf, NY I can say that I have, indeed, seen the tasting cup in practice. No need to work in a bar to know that some finer establishments do this. Not every bar is a chaotic springbreaker tidal wave of guests. We are, afterall, on a video about an upper-end bar serving a classic cocktail, right? Check Jamie Beaudreau's video that calls for the same - you'll see it's not at all unusual. Relax if you don't agree.
Since this is a Jamie Boudreau video I guess I'd say he puts it perfectly in his video on Small Screen Network (dot com) called "Tasting Rant/Tasting Cocktails." It can be done with class and professionalism in a quality bar if done properly.
I pay about $1 for a box of 200 straws. I'd rather taste using a straw than take the extra time needed to pour aglass for every cocktail then have to wash all those dishes. Bars get busy and glassware becomes precious when there's little time to do dishes. Also, it just looks bad for a bartender to be drinking from a glass behind the bar. If someone on the other side of the bar sees me sippin from a glass they may think i'm actually drinking but with a straw they know its just quality control
A "recommendation" isn't a correction. Relax. A vicious bar, as you describe, isn't necessarily the same caliber of a club that might use a mixing glass to better stead. Some of the finest clubs have their barmen use tasting cups - it's not unheard of even if it is to you, as a barback. They know how to quickly rinse a tasting cup and at the prices they charge customers... your suggestion of nothing in common is not relevant to begin with.
The only part I disagree with is the tasting. You know you made it right, you make them all the time, and you measured the pours, there's no need to taste the drink before you give it to the customer. IMO it's just like you're stealing some of the liquor that they paid for.
I have seen many bartender in TH-cam channel de r quite good.. But de way make you a drinks and explain its excellent and professional.
So right about the cherries. Fresh ingredients make the difference. I would order my Manhattan from you because such a small but important detail separates the good from the great.
I think would enjoy going to Mr. Meehan's bar.
ahhh he's got a bottle of Barenjager honey flavored liquor in the background! That stuff is gnarly!
Use Carpano Antica Formula Vermouth and never ever shake! If someone orders it shaken, stir it anyways. Those are some tasty cherries. Good looking cocktail and a true classic!
One of my favourite cocktails...after the Old Fashioned!
Placing those very large ice cubes in a glass does not really chill it down very much. The glass could still be quite warm after that. Smaller cubes do it much faster and crushed ice does it almost instantly. The ice needs to be in contact with the glass to cool it down effectively. However, in this case it is a Manhattan which is also nice when it is not very cold. More aromatic.
Sure, I can see that. However, in my other comments you might note that I was referring to a certain type of bar (eg. a fine hotel bar or club) where the clientele isn't put-off by such things. Quality and service are attending to a cocktail crowd who is enjoying appetizers, conversation, and an evening's experience. A "Spring Breaker" situation (just to give a drastic counter-example) of chuggers five-people deep wouldn't. A Classic Manhattan has quite a following in the former.
Antica is my favorite!
Agreed. Cocchi and Vya after Antica. Those are the only three I will use.
Youre right. I didnt notice your emphasis on the fact that it was a recommendation. Sorry, I was to harsh in my comment. But i still think straws are better :)
amazing budy
Might I recommend a small, personal tasting cup to replace those 2x plastic straws? You'll save a few hippies up in the trees but also get a tiny "sip" that replicates tasting more faithfully as the customer would experience it - not to mention save the club some money.
Having been to the Library bar in London, Mandarin in Vegas, and Waldorf, NY I can say that I have, indeed, seen the tasting cup in practice. No need to work in a bar to know that some finer establishments do this. Not every bar is a chaotic springbreaker tidal wave of guests. We are, afterall, on a video about an upper-end bar serving a classic cocktail, right? Check Jamie Beaudreau's video that calls for the same - you'll see it's not at all unusual. Relax if you don't agree.
This guy knows how to make a drink.
Since this is a Jamie Boudreau video I guess I'd say he puts it perfectly in his video on Small Screen Network (dot com) called "Tasting Rant/Tasting Cocktails." It can be done with class and professionalism in a quality bar if done properly.
in a high volume bar or even club 12 sec of stirring can make or brake your sales/tips
+Raiden Wins (Fatality) not if you appreciate the fact that a bartender is trying to do it right
STOPPPPPPPPP!!!
canadian whiskey is rye... although most canadian whiskeys arent made with 100% rye anymore you can still find some
errr, no.
Then those bars might consider not taking my suggestion of following suit with the bars that it does work.
I pay about $1 for a box of 200 straws. I'd rather taste using a straw than take the extra time needed to pour aglass for every cocktail then have to wash all those dishes. Bars get busy and glassware becomes precious when there's little time to do dishes. Also, it just looks bad for a bartender to be drinking from a glass behind the bar. If someone on the other side of the bar sees me sippin from a glass they may think i'm actually drinking but with a straw they know its just quality control
Where are angosture drops????
A "recommendation" isn't a correction. Relax.
A vicious bar, as you describe, isn't necessarily the same caliber of a club that might use a mixing glass to better stead.
Some of the finest clubs have their barmen use tasting cups - it's not unheard of even if it is to you, as a barback. They know how to quickly rinse a tasting cup and at the prices they charge customers... your suggestion of nothing in common is not relevant to begin with.
The only part I disagree with is the tasting. You know you made it right, you make them all the time, and you measured the pours, there's no need to taste the drink before you give it to the customer. IMO it's just like you're stealing some of the liquor that they paid for.
I like a good bourbon in my manhattan, Bullie
Apology not necessary, sir. Thank you, however for the exchange.
wasting so many straws lol
Come back bro, that hairlane is disguisting.