I replied last night, but seriously squeeze fresh juices. It makes a big difference even in girly drinks.1oz Sour Mix
For sour mix, what do you use? Lemons and limes?I replied last night, but seriously squeeze fresh juices. It makes a big difference even in girly drinks.
It is a lost art when you try to find a good bartender that can actually use heavy cream or egg whites. I really hope that will come back into a new trend but no one cares about Classic style drinks anymore. I still cant find a good Old Fashioned and that is extremely sad.Whenever you are working with cream or egg then you need to do an extremely vigorous dry shake without ice first, and then another very vigorous shake with ice. We're talking about a good 30 seconds each time of hot fapping motions. Egg whites in cocktails are fucking fantastic and you owe it to yourself to at least give it a try.
I bartended my way through college, and I still do it every now and then. There just isn't a need for proper bartending skills because there isn't any demand for it outside like 20 places in the US. People want their cran and vodkas, man.It is a lost art when you try to find a good bartender that can actually use heavy cream or egg whites. I really hope that will come back into a new trend but no one cares about Classic style drinks anymore. I still cant find a good Old Fashioned and that is extremely sad.
Pretty much. As it stands currently in the USA, 90% of "bartending" jobs are going to be in chain restaurants where you'll either pour draft beer, open bottles, or make chain-style "specialty" drinks. There's no skill involved anymore. The only time I ever see what I consider real bartenders is in very upscale hotels.I bartended my way through college, and I still do it every now and then. There just isn't a need for proper bartending skills because there isn't any demand for it outside like 20 places in the US. People want their cran and vodkas, man.
Haha yeah that big bottle always gets questions. I used to work at an Olive Garden and for some reason we had a bottle of Galliano. That's actually how I first started drinking Harvey Wallbangers. I asked my bartender friend what the big bottle was for and he made me one and I loved it. In the 5 years we both worked there I was the only one to ever make use of the Galliano.I have never had anyone order nor seen anyone order a Harvey Wallbanger ever. Galliano is is pretty regularly stocked around here with its big stupid bottle, but I've never used it for a customer.
"Hey, what drinks do you make with that big stupid bottle?"
"A Harvey Wallbanger"
"Do people actually drink those?"
"No."
Not to disparage the Harvey Wallbanger too much; I'm sure it's a fine drink. I'd be really excited to make one if someone actually ordered it.