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Feel free to check out my micro-channel, Backyard Mixers !! I live streamed some cocktail classes, and edited into YouTube videos. I'm going to do a margarita next!! I bartended for 10 years, then covid happened and I'm in a new industry now.
- 86
- Chaser
- On The Rocks
- Up
- Neat
- Behind The Stick
- Finger
Within the bar and restaurant world, patrons and ingredients alike can get 86’d. If a bartender runs out of something or wants to get rid of it, she may tell other barstaff to 86 it. Likewise, a bartender can 86a customer who’s had a bit too much by kicking them out. 86's etymology is a little murky with explanations ranging from alcohol strength t...
This term for a small amount of a liquid—beer, water, soda, pickle brine, etc.—that accompanies a strong drink or shot is most likely derived from the French term chasse, which translates to “[it] chases.” Chaserhas been in use in English since about 1800, but it most likely originally referred to the practice of taking a sip of liquor to quash the...
As one of the most commonly used bartending terms, it’s useful to know that this order will get you a bar’s standard pour (often 1.25, 1.5, or 2 oz) of straight spirit poured over ice in a rocks glass. Some Scotch whisky companies have asserted that this term comes from the Scottish tradition of chilling their drinks with rocks cooled in a river. T...
Up and neat are two of the most confused terms in the bartending world. A drink served up has been chilled through by shaking or stirring, then strained into an empty glass and served without ice. Its origins date back to 1874, but these are murkier than most. It’s likely that ordering a drink upmeant that it was served in a glass with a stem. Thou...
A drink served neat, on the other hand, would be poured from the bottle into a glass and served at room temperature without ice. For spirits, this term seems to have arisen in the early 1800s, but was used to signify or order unadulterated wine from the late 16th century onwards.
If a bartender is behind the stick, he or she is working behind the bar doing the actual bartending rather than managerial tasks. Though this term is believed to have come from the wooden handles on beer taps, its exact origins are still unknown.
This measurement system hearkens back to the saloons of the Wild West. Patrons would order the size of their pour based on the width of the barman’s fingers. Since this system is rather imprecise, many bars have abandoned it entirely. However, others have begun the fight to standardize a one-finger pour. Bars fighting to formalize the measurement h...
There’s an entertainment network called “Watcher” that two guys from buzzfeed unsolved created to make their own shows. They have one show called “Worth a Shot” where their friend who is a super amazing bartender has to create a cocktail with a “secret ingredient”.
May 24, 2024 · With hundreds of videos featuring cocktail luminaries such as Robert Hess, Jamie Boudreau, Kathy Casey, Charlotte Voisey, Jeffrey Morgenthaler, Dave Stolte and more, Small Screen has become a go to source for people interested in enjoying great food, drink and life since 2007. Follow this channel to get videos on cocktails and bartending.
2: greg outlines his concept of the drink. 3: greg makes a custom ingredient. 4: greg makes the drink the boring way. 5: greg makes the drink the fancy way with the custom ingredient in a extremely complex way. 6: greg rambles about the thing, the cocktail, and what does or doesn't work. HTD: An interesting ingredient.
Johnny Drinks. Father and son duo, John and John Rondi Jr. run the YouTube channel Johnny Drinks. They have been making videos about cocktails and bartending for over three years and have amassed a following of over 1M subscribers. The Rondis are all about short and sweet videos that get straight to the point.
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