Professional Documents
Culture Documents
Bar Tending Fun-Damentals Nola 2010
Bar Tending Fun-Damentals Nola 2010
So I have been bartending since 2BC (before cranberry) and in my day we did
not have such a wide range of drinks nor an educated clientele to „hide
behind‟… we had to rely on more traditional skills like conversation, humour
and physical skills.
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Internationally renowned Ambassadors for Brands and Bartending…
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And don‟t take themselves too seriously…
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Alas Gary Regan was also supposed to have been in this session but couldn‟t
make it… so lets all say Fuck a few times and its like he is with us in spirit…
“Sorry I couldn't make it, Angus. Remember to teach them the most important
quest of the professional bartender: To get laid as often as possible.”
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Jacob to explain… but its BLUE so that‟s funny!!
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Guest based not drink based
Every action of the MPB should be linked back to these three principles… ask
yourself with every action which one this is hitting…
Far too many bartenders have been bought up in the white heat crucible of
Mixology and maybe have forgotten or never realised this…
If you are having fun and if the guest ‘gets it’ then that is better
than a ‘great drink’!
“An inquiry about how the beverage is desired; a suggestion as to how it could
be made; a pleasant observation. All of these are as likely to secure a guest as
the finest drink one can set before them.”
OH Byron 1886
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The key to being a good host.. People are all roughly the same.. They are not
just coming to your bar to get drunk or laid…
Hit as many of these as you can and people will thin you are the best
bartender in the world…
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Mid 1990s – Age of Ingredients the use of fresh ingredients and fresh fruits in
particular but also the rise in the range of products available such as decent
vodka, aged rums, aged tequila, decent bourbon and decent liqueurs… Purees
also started to make an appearance as well as fruits and herbs of all different
varieties… the Age of the Mixologist and the Bar Chef
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Are we now taking it far more seriously than our forefather‟s did?
More bartenders making more drinks that only bartenders really appreciate
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My own invention… (I think)
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From Beta/Rogue Cocktails… a man with a great set of ideas and fairly
unpronounceable name… so lets just call him Maks.. Ex Cure here in NOLA
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•bartenders work behind bars
•recipes are guidelines, not gospel
•don't knock it 'til you've tried it
•you will never serve a cocktail that makes everyone happy, so focus
on making one person happy at a time
•bartending is a profession and a craft, not a lifestyle
•it's just a drink
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Donn Beach of Beachcomber Fame and his trick with every tenth Dons Pearl
Cocktail having a real pearl in it
Plus he used to spray a hose on the roof when it was getting quieter to stop
people leaving
Trader Vic used to pretend he had his leg bitten off in a shark accident (in fact
lost it to Polio)
Mr Billingsley from the Stork Club in NYC and his communication with his
Maitre D‟ buy sign language etc (eyebrow stroking meant get that person a
good table, ear tugging meant a bad one etc etc)
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Honey I‟m gay… Krupnik and Mount Gay
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Stan Vardna drink from his Paparazzi Bar… winner of the 2008 Tales Cocktail
List of the Year…
It stands for “Will You Buy Me A Drink If I Tell You” so when you tell people
what it means they get all confused…
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Writers have always been heavily influenced by drink so why not take some of
it back?
Douglas Adams stated that there are a number of environmental and weapons
treaties and laws of physics which prevent the The Pan Galactic Gargle
Blaster from being mixed on Earth.
PGGB recipe
"Take the juice from one bottle of that Ol' Janx Spirit. Pour into it one measure
of water from the seas of Santraginus V Allow three cubes of Arcturan Mega-
gin to melt into the mixture (it must be properly iced or the benzene is lost).
Allow four litres of Fallian marsh gas to bubble through it (in memory of all
those happy Hikers who have died of pleasure in the Marshes of Fallia). Over
the back of a silver spoon float a measure of Qualactin Hypermint extract,
redolent of all the heady odours of the dark Qualactin Zones. Drop in the tooth
of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian
suns deep into the heart of the drink. Sprinkle Zamphour. Add an olive.
Drink...but very carefully."
"Shoot one" and "Draw one" is one coke and one coffee..."Shoot one in the
red!" means a cherry coke...An "echo" is a repeat order..."Eighty-six" means all
out of it..."Eighty-one" is a glass of water..."Thirteen" means one of the big
bosses is drifting around...A "red ball" is an orangeade..."Squeeze one" is a
limeade..."Eighty-nine" means that a movie player of importance is in the
store, and "Twisted, choke and make it cackle!" means a chocolate malted
milk--with an egg in it.
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A toast is defined as “ to call to an admired person (normally a
woman) or object”.
The habit of clinking glasses is said to have come from the need to make bell-
like sounds to ward off evil spirits when drinking
in the 17th century: as one unnamed Englishman said “to drink at table…
without drinking to the health of someone special, would be considered
drinking on the sly, and as an act of incivility”.
More toasts of course led to excessive drinking and in many places the
practice was banned or outlawed. Louis XIV forbade the offering of toasts at
his court and Massachusetts put into place a law banning the “abominable…
and useless ceremony” of drinking to another‟s health. One of the major
concerns with the Temperance Movement (founded 1517) was to abolish the
custom of toasting which they saw leading to debauchery.
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Just one word… Tiki personifies fun in bartending and long may it revive!
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Droodles are a kind of cartoon popularized in the U.S. by Roger Price's 1953
book Droodles. The trademarked name "Droodle" is a nonsense word
suggesting both "doodle" and "riddle." Their general form is minimal: a square
box containing a few abstract pictorial elements, and under that a caption (or
several) giving a humorous "explanation" of the picture's subject.
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This is the Ale of Two Cities which is served at Callooh Callay in Shoreditch.
After the Penicillin it's probably my favourite cocktail of the 00s.
The drink uses liberal amounts of 42 Below Feijoa (naturally) and Punt e Mes,
fresh lime juice, pressed apple juice, Angostura, malt syrup and nettle cordial.
It's shaken very hard to look like an English ale and served in a half-pint.
Funny but also a very, very, clever drink. I've been a few times and every time I
see a guest trying the Ale for the first time a huge smile crosses their face as
they decipher the joke.
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Audrey Saunders gets down and Funky…
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I have spoken with Richard Wynne (Callooh Callay owner) who informs me
that you gave a seminar at one of the 42 Below Cocktail World Cup events in
NZ - Richard won, and was inspired by your talk to produce a couple of things
for the bar......
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Purl in Marylebone serves a Smoky Old Fashioned made with rum. The drink
is mixed an poured into a wax sealed bottle, just before sealing some wood
smoke is piped in using what is best described as a bong. Then it's served in a
bucket of dry ice.
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Four Roses Yellow Label, Pear Nectar, Apricot Brandy & Bob's Cardamon
Bitters, shaken and strained into paper bagged liquor bottle. Atomised with
beer and served on a bed of newspaper.
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Who the hell is Cecil Baker anyway…
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