This guy is cool because he doesn’t possess the usual hipster arrogance of most of these videos…humble, doesn’t seem to take himself too seriously but you can tell he’s a badass…He actually shows how to bartend & the importance of organization and not leaving a single second to chance once service begins..People are right..this guy should have his own show! 👏👏
Been in the business a long time and this guy gets it. Prep and personality are such big keys to being a successful head bartender. Especially in a high volume or catering operation. Cheers to this guy!
And yet a lot of the time, it just isn't there. Its NYC, so everything is fast paced, yes, this bard is slower during every day except events, but best believe, many have complained about the service/attitude. Mainly because they go there once and take pictures, never to return. I'm a regular, they treat me good, a civilian isn't gonna get the same treatment.
I agree the one nitpicky thing I have is how little the head was on that beer. Might be because I started out in Germany 2cm of foam for Kölsch, Pils and most other lagers 4cm, IPA/APA/PA 3cm and the way he did it only for stouts, porters and bitters. Wheat beers unless a sour one would be 4cm. Only exception for the Pils was when we had Czech Pils and someone ordered Mlíko pour so almost all foam. If we had too much or too little head on the beer it would get sent back or we would get told to start over by the head bartender.
The worst part of this video was the fact that it was ONLY 19 minutes! When he did the outro I was shocked it was over. I could’ve watched this for an hour! Amazing video!!!!
This is one of my favorite videos by Bon Appetit so far. Something you dont expect when you go to a bar for a drink, but for Tim, its another day at the Bar/Office.
I love that he has enough confidence in his skills, organization and process, but he still has a good amount of humility, like when he was talking about pouring things and possibly spilling. Seems like a good dude. I dont even drink but i enjoyed watching this.
You don't even drink but enjoy watching a bartender in his bar? You wouldn't even know what he's taIking about? I'm calling B.S./denial....get help lady!
I noticed that too. When he thought he sounded conceited and the producers (or whoever it was) jumped in to negate that feeling. :) It's not bragging when it's true! :P
@@jplefaivre Portioned jungle juice that's creation was informed by years of his and his colleagues' experience and development. He also makes a point to mention that they only batch in ways that don't affect the quality of the cocktail (usually only batching spirits together or spirits and syrup for the Old Fashioned). Additionally, he's using nicer liquor than what was in any jungle juice I've ever had. For instance, that Old Fashioned he batched probably cost his bar roughly $500 just for the ingredients. That being said, the prices at this bar are marked up roughly 30-45% compared to industry standard around the country, but that's due to its location and notoriety. If you don't want to shell out for well-executed and innovative cocktail, you're more than welcome to stick to places that serve other fare or make one yourself, but don't act like this guy isn't making excellent cocktails because he pre-batched his liquor
@@jplefaivre So your opinion is invalid. If you don't understand why they have to batch in that kind of a bar, then maybe you should study a bit harder , because you're probably failing some of your simple courses as well. Woodford out of the bottle is not going to taste any different than a batched one. A cocktail dilluted with water and a cocktail dilluted with ice is the same exact thing when they're kept at keg-cold temperature. You stir an old fashioned, you don't add anything to it by shaking it, therefore there's no reason why you can't batch it like they do.
You watched him dump entire bottles of liquor into cambros and you call that perfectionism? Water and sugar were the only things that were actually measured at all in this video. I'm sure their cocktails are amazing, but you aren't paying for the cocktail at a place like this, you're paying for where you're drinking the cocktail.
11:27 Watching this man go through his R&D session was so cool. As a former bartender there was nothing more enjoyable then having the freedom to just play and come up with something different.
When I 1st started bartending at a big local banquet house, a lady asked me for a root beer float. I told her we didn't have ice cream. She chuckled and said no, it was a mixed drink, all booze. I had NO clue, couldn't find it in the bar book ( back before cells and google lol), so I got the 2 top waiters to come behind and help. Took us about 15-20 mins, but she got her drink 😆😆 wish I could remember how we made it but oh well, now they have root beer snachapps.
you can tell this guy has climbed his way to the top of the industry, the skill, the style, and the ability to have the quick quips and lines to fit everything he does.. well played sir and i hope to be like you
Love this dude, he has the perfect personality for that job. Would love to have a drink there if I ever get the chance, he seems like he could talk to you for days with plenty of stories, and you would never get tired of it.
This dude is awesome. The right amount of personality and was not afraid of being in front of the camera could watch a show with him being the host easily.
"If you pick up the same bottle twice in one round of cocktails, you failed." As a bartender, I could not agree more. Efficiency is key, and honestly I think it might be the most important aspect to what makes a good bartender.
naw, he works in a place that doesn't seat more than 3-4 people per ticket as the room can't hold that many. step up to a crafty spot with 10+ groups constantly and a seating capacity over 150. when they all order something different you're going to break some eggs here. I don't pack ten sets of tins to limit my bottle touches. He batches his spirits so he doesn't have to and if you repeat that many ingredients in that many menu'd cocktails your program needs an overhaul to begin with.
I’ve worked at 30R for a while, that bar is elite. A lot of the NBC talent pops in there regularly, and if they want their privacy you won’t see them in there even though they are in there.
I spent 3 years in my early 20`s bar tending full time in Manchester, UK, in the late 90`s...after 3 years I was exhausted and burned out...kudo`s to him for still being in that game at his age...
great video. love the different perspective vs the other kitchen focused stories. Tim's got the personality of a seasoned bartender too; seems like sitting at his bar would be a pleasure.
Simply for the fact that Johnny Carson had his studio on the floor where his namesake bar is that bar is FIRST on my list of places to visit next time I'm in NYC. There's no one like Johnny anymore.
Angostura Bitters is made in Trinidad and Tobago 🇹🇹. It completely blows my mind how many countries it travels to, to make cocktails like these possible. Incredible!
I love this dude. Hard working, and on point. Humble, and charming. Then I cracked up waiting for the bar to open so 15 guys could post up, so he ignores them for the one girl with "THAT" annoying voice/order. Lol
Seeing him put that effort into it and being precise with everything just so everyone can have their prefered drink fast just warms my heart. As for the pre making of cocktails and checking every keg I understand him all to well. In my college town in Belgium we used to host party’s with our fraternity for close to 8.000-10.000 people, not pre-making cocktails or preparing enough Beer ready for tap is a recipe for disaster.
Alcohol and cigarettes addiction actually destroyed my life. I could remember several years ago after divorce with my wife which brought me into my disastrous journey on Alcohol and cigarettes. I suffered severe depression and mental disorder. Got diagnosed with cptsd. Not until a friend recommended me to psilocybin mushrooms treatment. Psilocybin treatment saved my life honestly. 8 years totally clean. Much respect to mother nature the great magic shrooms.
Best I can tell the batched Whiskey Cocktail scaled down is 200 ml whiskey, 50 ml water, 15 ml 2:1 demerara syrup, 10 ml Angostura, 5 ml orange bitters. As he mentioned it's only semi diluted so store in the fridge & stir with ice or serve over ice.
Very impressive, very entertaining. I don't like to make comparisons because everyone has their own lane, but Mr. Sweeney reminds me a lot of Isaac Toups, another great in the culinary world.
I really appreciate your perspective on batched cocktails. Ive previously considered it almost cheating, but always liked being able to just grab a pitcher and pour. The way it's approached with holding the citrus and syrups makes perfect sense.
Slowly Shirley is (was? did they close?) a truly fantastic bar, the drinks, the service, the vibe, everything was on point every time. Not surprised this guy is running one of the most important bars in NY.
Wow, this guy really earns his money, so much prep before the doors open. I love the interior of this bar. Why do most bars feel like if they aren't loud and noisy they they're not "fun"? Some people (me, for example) love a quiet drink with great company where you don't have to scream!
This is just music, all music, all around. So many references not just in the cocktail names, but also with how Mr. Sweeney talks. I would love to have a drink with him.
A dinner party with this guy making drinks and Brad making (Alive!) food, after around around 50.000 words in while they make what they are making as an aperitif and it would be the greatest meal ever.
Dude a "premade" not made fresh and mixed at the bar, on tap old fashion for $21 is insane. You can get a quality old fashion made to perfection right in front of you for $15 at any other bar in the world.
There’s literally no difference between them making it infront of you and pulling it off the keg it’s the same specs prepping something most of the way done for service is smart also when thinking about price you have to remember that location matters
I have no interest in paying up the wazoo for drinks or hanging out at a loud bar, but it is awesome to watch skilled professionals talk about their passion and craft.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
This guy deserves his own show. He’s awesome!
Absolutely amazing! So charismatic
What a guy. Confident but casual.
Very entertaining!!!!
Agreed
Seriously
This guy is cool because he doesn’t possess the usual hipster arrogance of most of these videos…humble, doesn’t seem to take himself too seriously but you can tell he’s a badass…He actually shows how to bartend & the importance of organization and not leaving a single second to chance once service begins..People are right..this guy should have his own show! 👏👏
wtf u mean lmao theyre all humble , ur imagining things
1 reply
@@knlei1 'see the ball be tha ball'
bingo
as a bartender this guy hit different your onto something here
Been in the business a long time and this guy gets it. Prep and personality are such big keys to being a successful head bartender. Especially in a high volume or catering operation. Cheers to this guy!
And yet a lot of the time, it just isn't there. Its NYC, so everything is fast paced, yes, this bard is slower during every day except events, but best believe, many have complained about the service/attitude. Mainly because they go there once and take pictures, never to return. I'm a regular, they treat me good, a civilian isn't gonna get the same treatment.
I agree the one nitpicky thing I have is how little the head was on that beer. Might be because I started out in Germany 2cm of foam for Kölsch, Pils and most other lagers 4cm, IPA/APA/PA 3cm and the way he did it only for stouts, porters and bitters. Wheat beers unless a sour one would be 4cm. Only exception for the Pils was when we had Czech Pils and someone ordered Mlíko pour so almost all foam. If we had too much or too little head on the beer it would get sent back or we would get told to start over by the head bartender.
@@vx8431 not to mention he soaked the faucet in the beer.
The worst part of this video was the fact that it was ONLY 19 minutes! When he did the outro I was shocked it was over. I could’ve watched this for an hour! Amazing video!!!!
Crap.. just noticed, felt like a 10 min video!
Why? He was done! You want to watch suits getting drunk and being phony?
Same! I need another video. Instant edit: I just found it, it’s on the same channel
This is one of my favorite videos by Bon Appetit so far. Something you dont expect when you go to a bar for a drink, but for Tim, its another day at the Bar/Office.
I love that he has enough confidence in his skills, organization and process, but he still has a good amount of humility, like when he was talking about pouring things and possibly spilling. Seems like a good dude. I dont even drink but i enjoyed watching this.
You don't even drink but enjoy watching a bartender in his bar? You wouldn't even know what he's taIking about? I'm calling B.S./denial....get help lady!
I noticed that too. When he thought he sounded conceited and the producers (or whoever it was) jumped in to negate that feeling. :) It's not bragging when it's true! :P
Seeing all these dedication and perfectionism make me feel better for paying $20 a pop for these drinks
bro he's literally selling portioned jungle juice.
@@jplefaivre Portioned jungle juice that's creation was informed by years of his and his colleagues' experience and development. He also makes a point to mention that they only batch in ways that don't affect the quality of the cocktail (usually only batching spirits together or spirits and syrup for the Old Fashioned). Additionally, he's using nicer liquor than what was in any jungle juice I've ever had. For instance, that Old Fashioned he batched probably cost his bar roughly $500 just for the ingredients. That being said, the prices at this bar are marked up roughly 30-45% compared to industry standard around the country, but that's due to its location and notoriety. If you don't want to shell out for well-executed and innovative cocktail, you're more than welcome to stick to places that serve other fare or make one yourself, but don't act like this guy isn't making excellent cocktails because he pre-batched his liquor
@@jplefaivre So your opinion is invalid. If you don't understand why they have to batch in that kind of a bar, then maybe you should study a bit harder , because you're probably failing some of your simple courses as well. Woodford out of the bottle is not going to taste any different than a batched one. A cocktail dilluted with water and a cocktail dilluted with ice is the same exact thing when they're kept at keg-cold temperature. You stir an old fashioned, you don't add anything to it by shaking it, therefore there's no reason why you can't batch it like they do.
You watched him dump entire bottles of liquor into cambros and you call that perfectionism? Water and sugar were the only things that were actually measured at all in this video. I'm sure their cocktails are amazing, but you aren't paying for the cocktail at a place like this, you're paying for where you're drinking the cocktail.
@@haventichy4088 that's a fair assessment for drinks he's created, but $25 for an old fashioned that takes ~10 seconds to prepare is ridiculous
11:27 Watching this man go through his R&D session was so cool. As a former bartender there was nothing more enjoyable then having the freedom to just play and come up with something different.
When I 1st started bartending at a big local banquet house, a lady asked me for a root beer float. I told her we didn't have ice cream. She chuckled and said no, it was a mixed drink, all booze. I had NO clue, couldn't find it in the bar book ( back before cells and google lol), so I got the 2 top waiters to come behind and help. Took us about 15-20 mins, but she got her drink 😆😆 wish I could remember how we made it but oh well, now they have root beer snachapps.
R&D is what life’s all about. Having fun, taking chances, failing, learning, growing
Research and drink?
@@notmything6629 refill & drink, lol
you can tell this guy has climbed his way to the top of the industry, the skill, the style, and the ability to have the quick quips and lines to fit everything he does.. well played sir and i hope to be like you
Love this dude, he has the perfect personality for that job. Would love to have a drink there if I ever get the chance, he seems like he could talk to you for days with plenty of stories, and you would never get tired of it.
cocaine
@@noswearingacc short and simple, impeccable comment
This dude is awesome. The right amount of personality and was not afraid of being in front of the camera could watch a show with him being the host easily.
"If you pick up the same bottle twice in one round of cocktails, you failed."
As a bartender, I could not agree more. Efficiency is key, and honestly I think it might be the most important aspect to what makes a good bartender.
naw, he works in a place that doesn't seat more than 3-4 people per ticket as the room can't hold that many. step up to a crafty spot with 10+ groups constantly and a seating capacity over 150. when they all order something different you're going to break some eggs here. I don't pack ten sets of tins to limit my bottle touches. He batches his spirits so he doesn't have to and if you repeat that many ingredients in that many menu'd cocktails your program needs an overhaul to begin with.
I’ve worked at 30R for a while, that bar is elite. A lot of the NBC talent pops in there regularly, and if they want their privacy you won’t see them in there even though they are in there.
I could watch Tim just talk about ingredient choices/prep for hours. If he had a YT channel I'd be on top of every video.
I spent 3 years in my early 20`s bar tending full time in Manchester, UK, in the late 90`s...after 3 years I was exhausted and burned out...kudo`s to him for still being in that game at his age...
Plot twist: He's 23
@@Rememberance112 🤣🤣🤣🤣
Lol, I bartendered for almost 20 yrs and boy do I miss it some days!!!
It's probably because the bar he works at is a high class expensive small bar
This bartender is probably what makes the Pebble Bar a super fun place to go.
great video. love the different perspective vs the other kitchen focused stories. Tim's got the personality of a seasoned bartender too; seems like sitting at his bar would be a pleasure.
Simply for the fact that Johnny Carson had his studio on the floor where his namesake bar is that bar is FIRST on my list of places to visit next time I'm in NYC. There's no one like Johnny anymore.
Get this man his own tv show - great personality, very knowledgeable, and carried by his own sense of uniqueness.
I never tire of hearing the preparation routine of professionals. Thank you for sharing what we as customers take for granted.
Angostura Bitters is made in Trinidad and Tobago 🇹🇹. It completely blows my mind how many countries it travels to, to make cocktails like these possible. Incredible!
It is the most important thing at a bar.
@@joelwillis2043 can you speak as to why? I’m just starting out
@@Bethune_GroundstaffIt’s not lol it’s still pretty important though, but to say it’s the most important is hyperbole.
I love this dude. Hard working, and on point. Humble, and charming. Then I cracked up waiting for the bar to open so 15 guys could post up, so he ignores them for the one girl with "THAT" annoying voice/order. Lol
As many others have said, this guy was made for the camera, is very entertaining and has an explosive personality. Would love to see more
Seeing him put that effort into it and being precise with everything just so everyone can have their prefered drink fast just warms my heart. As for the pre making of cocktails and checking every keg I understand him all to well. In my college town in Belgium we used to host party’s with our fraternity for close to 8.000-10.000 people, not pre-making cocktails or preparing enough Beer ready for tap is a recipe for disaster.
this isn’t mixing, this is making money.
I have seen this video like 10 times now, never enough. We want more Tim.
This guy should be in the cast of SNL. Which is filmed right next door. I’m been to the Pebble Bar. It’s an experience, worth the price.
As a bartender I absolutely love this episode he’s great his energy is awesome and he’s knowledgeable
Alcohol and cigarettes addiction actually destroyed my life. I could remember several years ago after divorce with my wife which brought me into my disastrous journey on Alcohol and cigarettes. I suffered severe depression and mental disorder. Got diagnosed with cptsd. Not until a friend recommended me to psilocybin mushrooms treatment. Psilocybin treatment saved my life honestly. 8 years totally clean. Much respect to mother nature the great magic shrooms.
10:24 this dude is hilarious! What a character! Great video
Wow you’re just the lead bartender you should be the bar manager! I feel your passion for the craftsmanship good job!
This guy is the embodiment of passion... What a legend
I'd go to war for Sweeney, just an absolute boss in prep and management. Truly the best head bartender a great place like Pebble Bar deserves.
Best I can tell the batched Whiskey Cocktail scaled down is 200 ml whiskey, 50 ml water, 15 ml 2:1 demerara syrup, 10 ml Angostura, 5 ml orange bitters. As he mentioned it's only semi diluted so store in the fridge & stir with ice or serve over ice.
Need a whole season with this guy! Loved him
This could easily have been an hour. Tim has great energy.
Wow, that 19 minutes flew by in a blink. I'll be in NYC next month, and am going to make it a point to check this place out!
This dude's absolutely fantastic. His energy is infectious and his perfectionism is admirable. Loved it!
Tim is not only a pro, he relates what he's doing to an ordinary patron. Would love to see more, he's a natural on camera!
2:35 you can tell he's gone to his default new hire tour script and is explaining how to do everything
This is brilliant. Newfound respect for every bar I’ve been in.
Such a great bartender…the banter, efficiency, organized technique and personality!!! Bravo Tim 👏🏼 ❤
I’m a night person but men oh men the way this guy is mixing his drinks and talking about it, makes me wanna go in any time of the day
so freaking smart to pre-make those cocktails. must save you so much time during those rushes.
Utterly fascinating video. Tim's discipline, slick efficiency, and humility are genuinely inspiring.
Very impressive, very entertaining. I don't like to make comparisons because everyone has their own lane, but Mr. Sweeney reminds me a lot of Isaac Toups, another great in the culinary world.
im glad im not the only one that was thinking just that!
@@antoinesauve4528 my man! me too!
Ya as some one who worked for Issac and worked with sweeny they are nothing alike. NOTTHING ALIKE!!!!!
This guy has a big menu and a big personality to go along with it. Awesome video. Can’t wait to visit.
This guy is the real bartender working with passion and he care for his customers ✌
10 outta 10 bro. That was phenomenal showmanship and you're a guy people would pick in a top 5 lineup to have a drink with
This guy is amazing in every way.
This guy knows his job and himself so well. I envy him. Great dude
This dude rocks! Very approachable personality!
This guy is a gem. More of him, please!
i like this guy.. very knowledge, sarcastic / funny, and has an edge about him
It's like he was born to be on camera! Give him his own show! 👌
Fly to other place like teleport.
I really appreciate your perspective on batched cocktails. Ive previously considered it almost cheating, but always liked being able to just grab a pitcher and pour. The way it's approached with holding the citrus and syrups makes perfect sense.
You're not a Bartender..
You're a Bar Master..
You got skills
fosure..
Outstanding
Slowly Shirley is (was? did they close?) a truly fantastic bar, the drinks, the service, the vibe, everything was on point every time. Not surprised this guy is running one of the most important bars in NY.
I want to sit at the bar and listen to this guy while he works. Awesome thought process and conversation.
Tim just has an amazing vibe. Dedication at its finest.
Wow, this guy really earns his money, so much prep before the doors open. I love the interior of this bar. Why do most bars feel like if they aren't loud and noisy they they're not "fun"? Some people (me, for example) love a quiet drink with great company where you don't have to scream!
Probably the best episode of this series that I've watched so far. 👍👍
Paying $34 for a batched cocktail is crazy.
With tap water too! I don't have the most sophisticated palate, but can tell the improvement in taste between spring water and tap water.
Dude is down to earth, confident, and relatable.
This is just music, all music, all around. So many references not just in the cocktail names, but also with how Mr. Sweeney talks. I would love to have a drink with him.
I’m glad I’m not the only one who noticed how AMAZING this guy was!!
He's so passionate about his job! Love that infectious energy!!
Probably the best bartender video I've ever watched
Have this guy on a again! He’s awesome
I appreciate watching people who enjoy their jobs.
Love that your doing On the Line with a bar as well! Hope you can do more of them! Like the Aviary maybe?
yo, give this dude a show! He's got the personality and wit and is screaming to be on TV
A dinner party with this guy making drinks and Brad making (Alive!) food, after around around 50.000 words in while they make what they are making as an aperitif and it would be the greatest meal ever.
aspire to be like this guy, the expertise in mixology is great
Now I've added this bar to my bucket list.
The level of professionalism is pretty amazing.
When he tried the Tikki and see Chinola, Plantation 3 stars, Appleton Estate and Wray & Nephew I became really hyped for that Tikki Blinder ! :D
love this guy, could watch him for hours
Would love to see more of this guy!🤗
i was really glued to the screen, this man is amazing!
"New York tap water the finest in the world"
HAHAHAHAHAHAHHAHA this guy is a great comedian
Dude a "premade" not made fresh and mixed at the bar, on tap old fashion for $21 is insane. You can get a quality old fashion made to perfection right in front of you for $15 at any other bar in the world.
There’s literally no difference between them making it infront of you and pulling it off the keg it’s the same specs prepping something most of the way done for service is smart also when thinking about price you have to remember that location matters
Yeah I do think an important part of being at a cocktail bar is seeing how your drink is made. It really adds to the experience.
The $6 mark up covers the cost of the R&D he does with the product.
I love this guy; great story teller!
Loved this! He's such an awesome personality. I could watch him make drinks for hours.
Bring this man back for more!!
Really like this guy! BA needs to get him back
This guy could talk about anything and I’d be listening intently
The drinks being over $20 and watching it being diluted with NEW YORK'S TAP water made me laugh so hard oml
I smiled when seeing the woodford. Love that and the double oaked.
Great job, Sweeney. Love ya, man.
What he said.
I can honestly listen to this guy the whole day. Wow. /
This guy is amazing! We better see more of him!
I love the honesty - "I consider myself more of a bartender," when tasked with creating a new drink.
I have no interest in paying up the wazoo for drinks or hanging out at a loud bar, but it is awesome to watch skilled professionals talk about their passion and craft.
Drinking bars & pubs went completely out of style by the late 1990s. Modern bar & wait staff are nothing like that 1950s 1960s 1970s 1980s. 🍸🍷🍹🥃
10:01 the guy wearing the top hat in the back ground
Take a shot everytime he say he's the head bartender lol
This dude should have his youtube series. He's awesome 😎
As a bartender, more of these.
this is great, would love more cocktail/bar content!
You can see that he is passionate about his art!