definitely people confuse being a bartender and a mixologist I do part bartending as my job but definitely no mixologist i can't make up drinks on the whim takes a lot of knowledge and practice to get to that point having to consider not only taste but also alcohol level and understand that some drinks can never be mixed together no matter what
a wise and very good chef told me recently "If you use your time efficiently, it will make everything in your life easier". absolutely true with just about anything you do.
I think that's the best way to sell people not just on a hella expensive shot/tester but on anything the bar is trying to sell you. Seeing that there casually chilling sets the bar and normalizes any kinda spending or what they're trying to charge you. I say, well played.
Would love to see you make a boulevardier, one of my personal faves. As someone who works in the industry, this is art! Clean station, quick but thorough, excellent communication and service.
Have a not so special drink that I take every time I go to my bar. My bartender calls it ''The bourbon petite'' Maker's maker whisky bourbon 3-4 cl Creme de Cassis 2 cl 3 dashes pearcongac bitters Stirred not shaken. Served in a lowball glass with an ice cube. One strim of orange peel rolled up. My perfect and most favorite drink. Perfect if you want something sweet yet strong to sip on for a little bit. Can't have this drink anywhere else since apparently no other bar uses creme de cassis and if you don't have that you lose half of the enjoyment of the drink I like to say that the ice cube made all the difference, tried it once with crushed ice and the ice just blocked the taste and casual enjoyment of sipping on the drink.
this channel inspired me to dump a grand or two into various spirits in hopes of having a home bar i dont have the skill of a bartender but every time we throw a party im serving everyone coctails and it feels great
@@christiansanders1 scared you though didnt i : ) brands i have are jack daniels, stock (brandy), aperol, ballentines, bunch of syroups, cointreau, few bottles of gin, fireball (whiskey & cinnamon blend), few tequillas, campari, jagermeister, white & black rum, ouzo, absinthe, angostura bitters, some prosecco... not a lot but enough to make a couple of good cocktails
@ solid starting lineup! I wish absinthe was easier to get here in America. I’m not sure how widely available bourbon is in Poland but if you can get some, it’s my favorite spirit. So delicious to drink neat and also used in lots of amazing cocktails. And make sure to use all your Prosecco in one go so it doesn’t die! Happy drinking mate
More ICE! I understand that Bartenders use standard measurements for drinks, Single/double but who the fuck wants half of it water? I'd like the taste the alcohol thank you. This is just pretentious.
Haha there is a reason for it. The ice is to keep the glass and liquid cold as this affects the flavour of the drink. This is why Martini's have no ice and a G+T will always have ice, for example
Nothing to do with keeping them wanting more. Everything to do with keeping the correct flavour and temperature. No one wants a warm cocktail. Also you eat and drink with all your senses. The way something looks can have an affect on your perception and then taste.
YES, FINALLY A NEW BARTENDER POV!
I like that the bartenders use the chef terminology as well. Being a mixologist, if that is the right term, is also a skill worthy of recognition.
definitely people confuse being a bartender and a mixologist I do part bartending as my job but definitely no mixologist i can't make up drinks on the whim takes a lot of knowledge and practice to get to that point having to consider not only taste but also alcohol level and understand that some drinks can never be mixed together no matter what
Just left my 9 hour bartending shift… to watch another extra 35 minutes. Always a good show Fallow!
Big respect for the culinary and mixing expertise, but especially the time management skills of both chefs and bartenders
a wise and very good chef told me recently "If you use your time efficiently, it will make everything in your life easier". absolutely true with just about anything you do.
Love to see these vids. gotta get more of those :)
Casual bottle of Pappy in arm's reach of the customer is insane to me
I think that's the best way to sell people not just on a hella expensive shot/tester but on anything the bar is trying to sell you.
Seeing that there casually chilling sets the bar and normalizes any kinda spending or what they're trying to charge you. I say, well played.
It aint wetherspoons brav
Did you notice there's no brown people?
Thank you, I'm in absolute love with those videos
More POV bartender videos. Love Fallow and all the videos you put out.
Fucking baller. Listening in on those girls' conversation was entertaining, too.
I've been waiting a long time for another one of these bartending videos
Thanks for the upload. Love watching these!
That white russian at 5 mins in is calling my name!
Im not drinking alcohol but i just love watching bartender doing his/her job well
amazing video,try to make more,glad to see this fantastic station
I like the little note to motivate you guys!
Would love to see you make a boulevardier, one of my personal faves. As someone who works in the industry, this is art! Clean station, quick but thorough, excellent communication and service.
A boulevardier made with a 2:1:1 ratio is one of the best cocktails in the world in my opinion. Just made myself one after work tonight!
The mud soup and charcoal arugula are outrageous here
How did you even get a booking here
The dude is as smooth as a bumpy road.
We need a Q&A with Joe!
The Paddington sounds amazing! Love that.
wiiiiii FINALLY A NEW BARTENDER, im barman :D.
Have a not so special drink that I take every time I go to my bar. My bartender calls it ''The bourbon petite''
Maker's maker whisky bourbon 3-4 cl
Creme de Cassis 2 cl
3 dashes pearcongac bitters
Stirred not shaken.
Served in a lowball glass with an ice cube. One strim of orange peel rolled up.
My perfect and most favorite drink. Perfect if you want something sweet yet strong to sip on for a little bit. Can't have this drink anywhere else since apparently no other bar uses creme de cassis and if you don't have that you lose half of the enjoyment of the drink
I like to say that the ice cube made all the difference, tried it once with crushed ice and the ice just blocked the taste and casual enjoyment of sipping on the drink.
more of these please moreeeeeee :)
this is fantastic
watching while drinking iced latte hits different
as a bartender myself i am definitely gonna start using that shaker cleaning technique
Fk i used to bartend and the sounds moves etx bring back some nostalgia
Ohhh!! I missed these!
finally , A NEW ONE
Whoop whoop another bar service video!
Me encanta ver este tipo de cosas 👍
I like bartender videos
if the bartend has the shakes does that mean he really knows what he doing :)
YESS ANOTHER ONE
Those cubes are a nightmare
who the hell thinks it's a good idea to order a drink of double cream in a bar lol
We need a dishwasher / cleaner POV .
how much do all of those ice cubes cost? brilliant video nonetheless
19:33 saved
Youre doing great sweetie
Sir big fan of you. I want to join with you for bar back . I'm working as a barback on Dubai..
youre doing great sweetie
❤
Good❤
👍👍
The absolute shite some of the customers talk about lol
Haha yup those two chicks were definitely have a good old winge about someone
Can I became ur helper 🤭🤭
Whats the cocktail at 5:36? It looked so good!
looks like a White Russian to me!
Look like it is White russian, i think he said that in the video aswell
Stirring those glasses is ear-rape
5:57 - 6:05 video seemed to be stuck
this channel inspired me to dump a grand or two into various spirits in hopes of having a home bar
i dont have the skill of a bartender but every time we throw a party im serving everyone coctails and it feels great
A grand or two😳 what on earth did you buy my guy?
@christiansanders1 the list is long but the currency is polish złoty so maybe calculate to yours and it won't be that high : ) I'm still missing a lot
@@DjKripasta ah, in that case, that’s actually not that much hahaha
@@christiansanders1 scared you though didnt i : ) brands i have are jack daniels, stock (brandy), aperol, ballentines, bunch of syroups, cointreau, few bottles of gin, fireball (whiskey & cinnamon blend), few tequillas, campari, jagermeister, white & black rum, ouzo, absinthe, angostura bitters, some prosecco... not a lot but enough to make a couple of good cocktails
@ solid starting lineup! I wish absinthe was easier to get here in America. I’m not sure how widely available bourbon is in Poland but if you can get some, it’s my favorite spirit. So delicious to drink neat and also used in lots of amazing cocktails. And make sure to use all your Prosecco in one go so it doesn’t die! Happy drinking mate
Oh-S$$hhiiiii
😊🎉❤❤
Compared to the bar i work at, this is cruising!We're one of busiest in Hollywood. Nice video!
6:43 don't think we don't see you showing off for the GoPro.....Keep Smiling, Sweetie.....
After wiping the sink with the dark towel, why not go to a hand wash station and wash hands?
Oh be quiet Maggie, this isn't India.
I was a chef for 14 years and never washed my hands
🇧🇷🇧🇷🇧🇷
Someone ruined a really nice Aberfeldy by ordering it with ice. What a shame.
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bố đây con
More ICE! I understand that Bartenders use standard measurements for drinks, Single/double but who the fuck wants half of it water? I'd like the taste the alcohol thank you. This is just pretentious.
They need some better (diff) glasses, so they don't need to keep adding ice to make it look full.
Keeping them wanting more I guess 😂
Haha there is a reason for it. The ice is to keep the glass and liquid cold as this affects the flavour of the drink. This is why Martini's have no ice and a G+T will always have ice, for example
Nothing to do with keeping them wanting more. Everything to do with keeping the correct flavour and temperature. No one wants a warm cocktail. Also you eat and drink with all your senses. The way something looks can have an affect on your perception and then taste.
The more ice there is, the slower it will melt too.
first
Under pour , some on the floor🫗 spilling liquor everywhere
As if he does not care.. over charged under poured, pockets sore 😢
Shame you can't wash that ice and reuse it?