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Art Of the Drink, Volume 1: Bar Essentials
Wednesday, October 05, 2011
Science of Mixology: Physics of Flair - AOTD 79
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and discover how flair bartenders flip bottles without spilling!
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Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Wednesday, September 21, 2011
Science of Mixology: Shaking vs Stirring - AOTD 78
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and find out when to shake and when to stir your favorite cocktail!
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If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Friday, September 09, 2011
Whiskey Flavor Profiles
Whenever I teach a class on whiskey, it's always a challenge helping the students to identify the distinct flavor components that make up each spirit's unique character. Flavor wheels and other visual aids are a good tool, but they usually only identify the myriad elements that may be tasted in any given whiskey, leaving the student unsure of what they actually are tasting.
I recently came across the StillSpirits Whisky Profile Kit intended to help home distillers adjust the flavor profile of their whiskey by adding individual essences in controlled amounts. I've found that this kit is also an invaluable tool for conducting whiskey tastings, as it allows students to experience each element in a concentrated, isolated manner that helps build sense memory.
In addition, the kit includes recipes for dosing home-distilled spirits in order to achieve standard whiskey flavor profiles, and this actually turned out to be as valuable as the kit itself. By converting the recipes into percentages and graphing the amounts of each essence called for, I was able to create the following visual representations of the major whiskey category flavor characteristics:
Lowland Scotch
Highland Scotch
Speyside Scotch
Islay Scotch
Scotch Regional Comparison
Irish Whiskey
Bourbon
The graphs also include glycerine which, though not a flavor component, contributes to the different mouthfeel of each spirit. While the percentages will vary (and reflect the amount of essence and not the actual flavor element), the relative proportions of each component are very instructive. Now when a student wonders if they're tasting peat or not, they can look at the corresponding graph to see what's actually in the glass instead of being faced with the ubiquitous and frustrating "everybody tastes different things" line. I highly recommend buying this kit for your next whiskey tasting and using the above graphs to help better train your palate.
I recently came across the StillSpirits Whisky Profile Kit intended to help home distillers adjust the flavor profile of their whiskey by adding individual essences in controlled amounts. I've found that this kit is also an invaluable tool for conducting whiskey tastings, as it allows students to experience each element in a concentrated, isolated manner that helps build sense memory.
In addition, the kit includes recipes for dosing home-distilled spirits in order to achieve standard whiskey flavor profiles, and this actually turned out to be as valuable as the kit itself. By converting the recipes into percentages and graphing the amounts of each essence called for, I was able to create the following visual representations of the major whiskey category flavor characteristics:
Lowland Scotch
Highland Scotch
Speyside Scotch
Islay Scotch
Scotch Regional Comparison
Irish Whiskey
Bourbon
The graphs also include glycerine which, though not a flavor component, contributes to the different mouthfeel of each spirit. While the percentages will vary (and reflect the amount of essence and not the actual flavor element), the relative proportions of each component are very instructive. Now when a student wonders if they're tasting peat or not, they can look at the corresponding graph to see what's actually in the glass instead of being faced with the ubiquitous and frustrating "everybody tastes different things" line. I highly recommend buying this kit for your next whiskey tasting and using the above graphs to help better train your palate.
Science of Mixology: Chilled Glassware - AOTD 77
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and learn whether you should pre-chill your martini glasses!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Science of Mixology: Craft Ice - AOTD 76
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic to discover whether craft ice is better than regular cubed ice!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Wednesday, August 10, 2011
Drambuie 15 Release at Tales of the Cocktail!
Talking with my good friend Tom Fischer of BourbonBlog.com about Drambuie 15 at Tales of the Cocktail in New Orleans!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Monday, June 20, 2011
Pisco Portón Sour - Art of the Drink 75
Visit Nuela in New York City with me to mix the definitive Pisco Sour with Master Distiller Johnny Schuler of Pisco Portón!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Monday, May 23, 2011
Dependable Drinks
Another great question from Quora: What is a solid drink to order from an understocked bar?
Vodka cranberry, splash of soda (or Cape Codder, splash soda if they have fresh-looking limes). Here's why:
-Every bar has all three ingredients.
-The quality of ingredients will be very consistent from bar to bar: vodka varies the least of all liquors from brand to brand, soda water is soda water, and 90 percent or more of all bars use Ocean Spray Cranberry Juice Cocktail.
-This is one of the most popular drinks out there, so chances are even the least experienced bartenders have had practice making a good number of them and gotten feedback on at least some.
-The most common mistake most bartenders make with a highball is mixing it too strong, but since this drink has two mixers they're likely to use a little more mixer overall and thus actually make the drink correctly.
-It's a good drink!
If you're a dark-liquor drinker and want to mix it up a bit (pardon the pun), try Bourbon and cranberry with a splash of soda instead -- fantastic.
Vodka cranberry, splash of soda (or Cape Codder, splash soda if they have fresh-looking limes). Here's why:
-Every bar has all three ingredients.
-The quality of ingredients will be very consistent from bar to bar: vodka varies the least of all liquors from brand to brand, soda water is soda water, and 90 percent or more of all bars use Ocean Spray Cranberry Juice Cocktail.
-This is one of the most popular drinks out there, so chances are even the least experienced bartenders have had practice making a good number of them and gotten feedback on at least some.
-The most common mistake most bartenders make with a highball is mixing it too strong, but since this drink has two mixers they're likely to use a little more mixer overall and thus actually make the drink correctly.
-It's a good drink!
If you're a dark-liquor drinker and want to mix it up a bit (pardon the pun), try Bourbon and cranberry with a splash of soda instead -- fantastic.
Sunday, May 22, 2011
Bar Efficiency
Great question from Quora: How can bars make the ordering and delivery of drinks more timely and efficient? This can be answered in two contexts: with regard to the front bar and with regard to the service bar.
The front bar, or walk-up bar, is where guests order drinks directly from the bartender. Speeding up service at the front bar usually requires additional training, which unfortunately can be inadequate in many operations. Key skills to develop are the ability to take multiple orders at once then prepare those orders simultaneously, as well as determining the most efficient order in which to make differently-prepared drinks. For example if frozen drinks are offered, bartenders should be trained to start these drinks first then make the rest of the order while the blender is running. Bartenders should also be trained to constantly monitor guests and anticipate their needs so service can be provided during slower periods, e.g., if a guest's drink is running low offer a refill during a lull rather than wait for the guest to reorder when the bar may be busier. From an operational standpoint, drink pricing should be tiered into groups so there are a limited number of price points, and sales tax should be built in so that the bartenders can quickly give the guest accurate totals as soon as the order is placed. This allows the guest to get payment ready before the drinks are served.
The service bar, which may be part of or entirely separate from the front bar, is where servers order drinks from the bartender for delivery to guests seated at tables. Again proper training is key to increased delivery speed, with efficient drink-making order being probably the most critical factor. It is important that drinks are prepared from the quickest to the most time consuming instead of according to when received so that orders can be completed and served as fast as possible. This avoids having an order for two bottled beers that could be prepared in seconds wait several minutes because it was placed just after an order for six martinis. An efficient drink-making order is usually 1) start frozen drinks 2) bottled beer 3) glass wine 4) straight drinks 5) highballs 6) draft beer 7) multi-liquor drinks 8) martinis 9) finish frozen drinks, though this should be modified to fit the bar design and layout. Bottled wine should be grouped with bottled beer if stocked behind the bar, or ordered immediately from the bar back if stocked in a cellar. Servers must be trained to pick up drinks as quickly as possible both to maintain product quality and to ensure that the service bartender is able to continually serve drinks onto a clear bar with minimal backup.
In addition, there are a number of factors common to both front and service bar operations, perhaps the most important of which is the motivational management needed to keep the bar staff (including bar backs) working at maximum speed. Too many bars suffer from slow service simply because the bar staff aren't working as quickly as they could be. Correct stocking is also critical, and should be set up in two categories: back stock and working stock. Working stock is kept behind the bar and should be adequate to last an entire shift; back stock is kept in back-of-house storage and should be sufficient to last between product ordering periods. Restocking working stock from back stock should be minimized during a shift. Finally, it is important to stock, buss, and wash an adequate amount of glassware at all times. One of the most common and avoidable bottlenecks in many bars is running out of glassware, which entirely shuts down drink service. The key to timely and efficient bar operation is to create a system in which the bar staff are never waiting on a process or input.
The front bar, or walk-up bar, is where guests order drinks directly from the bartender. Speeding up service at the front bar usually requires additional training, which unfortunately can be inadequate in many operations. Key skills to develop are the ability to take multiple orders at once then prepare those orders simultaneously, as well as determining the most efficient order in which to make differently-prepared drinks. For example if frozen drinks are offered, bartenders should be trained to start these drinks first then make the rest of the order while the blender is running. Bartenders should also be trained to constantly monitor guests and anticipate their needs so service can be provided during slower periods, e.g., if a guest's drink is running low offer a refill during a lull rather than wait for the guest to reorder when the bar may be busier. From an operational standpoint, drink pricing should be tiered into groups so there are a limited number of price points, and sales tax should be built in so that the bartenders can quickly give the guest accurate totals as soon as the order is placed. This allows the guest to get payment ready before the drinks are served.
The service bar, which may be part of or entirely separate from the front bar, is where servers order drinks from the bartender for delivery to guests seated at tables. Again proper training is key to increased delivery speed, with efficient drink-making order being probably the most critical factor. It is important that drinks are prepared from the quickest to the most time consuming instead of according to when received so that orders can be completed and served as fast as possible. This avoids having an order for two bottled beers that could be prepared in seconds wait several minutes because it was placed just after an order for six martinis. An efficient drink-making order is usually 1) start frozen drinks 2) bottled beer 3) glass wine 4) straight drinks 5) highballs 6) draft beer 7) multi-liquor drinks 8) martinis 9) finish frozen drinks, though this should be modified to fit the bar design and layout. Bottled wine should be grouped with bottled beer if stocked behind the bar, or ordered immediately from the bar back if stocked in a cellar. Servers must be trained to pick up drinks as quickly as possible both to maintain product quality and to ensure that the service bartender is able to continually serve drinks onto a clear bar with minimal backup.
In addition, there are a number of factors common to both front and service bar operations, perhaps the most important of which is the motivational management needed to keep the bar staff (including bar backs) working at maximum speed. Too many bars suffer from slow service simply because the bar staff aren't working as quickly as they could be. Correct stocking is also critical, and should be set up in two categories: back stock and working stock. Working stock is kept behind the bar and should be adequate to last an entire shift; back stock is kept in back-of-house storage and should be sufficient to last between product ordering periods. Restocking working stock from back stock should be minimized during a shift. Finally, it is important to stock, buss, and wash an adequate amount of glassware at all times. One of the most common and avoidable bottlenecks in many bars is running out of glassware, which entirely shuts down drink service. The key to timely and efficient bar operation is to create a system in which the bar staff are never waiting on a process or input.
Tuesday, April 26, 2011
English Rose Sneak Peak
Preview of my English Rose cocktail created for Drambuie in honor of the upcoming Royal Wedding. Stay tuned for the recipe!
Sunday, April 24, 2011
Question from the AOTD Facebook Page
Q: Great videos man. I am going through Bartending School right now and I'm in the third day of a 1 week course. I don't drink (never have) so I don't know a lot about the different alcohols or the different tastes of liqueurs, etc. I have learned a lot from your videos in the last 2 weeks that I've been watching them (started before starting School) and I feel like I've learned more from your vids than I have in school.
What I'm wondering is, in school they give recipes for drinks but it seems every one of them is different with all the drinks. For instance a GODFATHER is 1-1/2 oz of Scotch, 1/2 oz amaretto in the manual, but I see you did one with Bourbon and it was 3 oz to 1 oz amaretto. Stronger drink? Bigger glass?
A: Drink recipes are just like food recipes: there are a million different ways to make meatloaf, and there are the same number of ways to make a Godfather. What you want to focus on is the defining characteristics of each recipe and then make the cocktail the way your guest likes it best -- which it's an extremely important part of your job to determine, btw.
The same way meatloaf has to have some type of ground meat (beef is traditional), a binder, and spices that are usually baked and sliced for presentation, a Godfather has to have some type of whiskey (Scotch is traditional) and amaretto that's usually stirred and presented on the rocks. After that, it's all up to the bartender. We've all seen meatloaf made with pork instead of beef, some chefs prefer tomato-based sauces, some like brown sauces -- hell, my grandmother used to put a hard-boiled egg in the middle of hers and my mom made hers with no meat!
I like my Godfathers shaken using about 3 parts Bourbon to 1 part amaretto, while you may prefer yours stirred with half Scotch and half amaretto. Don't ever let anyone tell you your way is wrong -- it may vary from more common recipes, but if you're making conscious choices (as opposed to just not knowing any better) then that's your recipe. It's one thing to be asked for a Godfather and serve up vodka and cranberry -- which would in fact be wrong because that's a different drink (Cape Codder) -- but it's quite another to offer a single malt and amaretto up in a martini glass, which is a perfectly acceptable variation as long as you let your guest know that's your presentation.
Again focus on the defining characteristics of each drink and why the ingredients work together, then feel free to riff on a theme. Newer bartenders often spend lots of time pointing disdainfully at other bartenders and crying, "Wrong!" though most people who've been behind the plank for a while will tell you that's the sure sign of a rookie trying to show how much they think they know. However, always be sure to defer to house recipes -- first and foremost it's your job to make drinks the way your restaurant/bar specifies.
What I'm wondering is, in school they give recipes for drinks but it seems every one of them is different with all the drinks. For instance a GODFATHER is 1-1/2 oz of Scotch, 1/2 oz amaretto in the manual, but I see you did one with Bourbon and it was 3 oz to 1 oz amaretto. Stronger drink? Bigger glass?
A: Drink recipes are just like food recipes: there are a million different ways to make meatloaf, and there are the same number of ways to make a Godfather. What you want to focus on is the defining characteristics of each recipe and then make the cocktail the way your guest likes it best -- which it's an extremely important part of your job to determine, btw.
The same way meatloaf has to have some type of ground meat (beef is traditional), a binder, and spices that are usually baked and sliced for presentation, a Godfather has to have some type of whiskey (Scotch is traditional) and amaretto that's usually stirred and presented on the rocks. After that, it's all up to the bartender. We've all seen meatloaf made with pork instead of beef, some chefs prefer tomato-based sauces, some like brown sauces -- hell, my grandmother used to put a hard-boiled egg in the middle of hers and my mom made hers with no meat!
I like my Godfathers shaken using about 3 parts Bourbon to 1 part amaretto, while you may prefer yours stirred with half Scotch and half amaretto. Don't ever let anyone tell you your way is wrong -- it may vary from more common recipes, but if you're making conscious choices (as opposed to just not knowing any better) then that's your recipe. It's one thing to be asked for a Godfather and serve up vodka and cranberry -- which would in fact be wrong because that's a different drink (Cape Codder) -- but it's quite another to offer a single malt and amaretto up in a martini glass, which is a perfectly acceptable variation as long as you let your guest know that's your presentation.
Again focus on the defining characteristics of each drink and why the ingredients work together, then feel free to riff on a theme. Newer bartenders often spend lots of time pointing disdainfully at other bartenders and crying, "Wrong!" though most people who've been behind the plank for a while will tell you that's the sure sign of a rookie trying to show how much they think they know. However, always be sure to defer to house recipes -- first and foremost it's your job to make drinks the way your restaurant/bar specifies.
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