1. Welcome to the new Styleforum!

    We hope you’re as excited as we are to hang out in the new place. There are more new features that we’ll announce in the near future, but for now we hope you’ll enjoy the new site.

    We are currently fine-tuning the forum for your browsing pleasure, so bear with any lingering dust as we work to make Styleforum even more awesome than it was.

    Oh, and don’t forget to head over to the Styleforum Journal, because we’re giving away two pairs of Carmina shoes to celebrate our move!

    Please address any questions about using the new forum to support@styleforum.net

    Cheers,

    The Styleforum Team

    Dismiss Notice

What Rambo learned at Bartending School today

Discussion in 'Social Life, Food & Drink, Travel' started by Rambo, Jul 15, 2011.

  1. b1os

    b1os Well-Known Member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Just read in the German wikipedia that Bacardi is allowed to sell an own "Havana Club" (called Havana Club - Puerto Rican rum.. what a stupid fake) due to the "Section 211" (which was enforced through massive lobbyism by Bacardi). Is this true? If so, one more reason not to buy Bacardi...
     
    Last edited: Jul 16, 2011
  2. Rambo

    Rambo Well-Known Member

    Messages:
    27,312
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    

    Believe me, I already protested this. But, that's the way they're having us do it. Apparently, 1oz is a full shot. I've always used at least 2oz in my drinks.
     
  3. Rambo

    Rambo Well-Known Member

    Messages:
    27,312
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    

    This is the what I've come to understand the focus of the course is. This isn't fancy mixology 101. This is "bang out 15 drinks in 5 minutes and make sure they're all done properly" 101. And, no, neither Sidecar or Aviation is in the manual. Luckily, I already know how to make both of those. Thanks Huntsman!


    This seems to be similar to what I'm hearing so far. Although, instead of 50, we've got 200 in this manual to learn.


    Huntsman is a god amongst men. Any of you who are interested in this bar stuff should definitely go all In Stitches on his posting history in this subsection.

    That Japanese ice thing was NUTS. And only $12 for all that work. I don't think I spend that much time making sure my own balls are that smooth.
     
    1 person likes this.
  4. erdawe

    erdawe Well-Known Member

    Messages:
    2,121
    Joined:
    Mar 8, 2008
    Location:
    TBA
    Am I the only one who thought that a custom mold for an ice the ball that size could be made and then simply run it unter cool water to smooth it. It seems like it would accomplish the same thing in considerably less work.

    Yes I know the showmanship and ect would be lost, but for someone wanting the same at home this seems like it would make sense.
     
  5. impolyt_one

    impolyt_one Well-Known Member

    Messages:
    14,457
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    They already have those, I<3Bacon has one I believe. There are many methods to getting round ice, but hand-carved is obviously the sexiest way....
     
  6. erictheobscure

    erictheobscure Well-Known Member

    Messages:
    5,291
    Joined:
    Feb 18, 2008
    

    I have a silicone ice ball maker from Muji. You twist the two halves closed and pour in water through a hole in the top. I rarely use it, though.
     
    Last edited: Jul 17, 2011
  7. Biscotti

    Biscotti Well-Known Member

    Messages:
    4,075
    Joined:
    Nov 6, 2008
    I don't mean to sound like a let down, but all my friends who bar tend / own / manage bars or restaurants (high end and neighborhood dives) scoff at bartending schools and their students. Amongst pretty much all them, having gone to bar tending school is a mark against you.
     
  8. CouttsClient

    CouttsClient Well-Known Member

    Messages:
    1,974
    Joined:
    Sep 16, 2010
    Location:
    Los Angeles/ DC/ The Gulf Coast/ Airplane...
    

    Here you go:

     
  9. erdawe

    erdawe Well-Known Member

    Messages:
    2,121
    Joined:
    Mar 8, 2008
    Location:
    TBA
    


    I wasn't aware specifically, but I guess this doesn't surprise.

    Thanks for the mentions guys, just looked it up.
     
  10. Krish the Fish

    Krish the Fish Well-Known Member

    Messages:
    3,057
    Joined:
    Dec 8, 2009
    I think the MOMA (web)store has an ice ball mold as well. I vaguely recall someone (ama maybe?) talking about such a thing before.

    edit: found it on the website.

    On topic, I've always been interested in the idea of taking a bartending class, but the best bartenders I know learned the skill on the job and perfected their recipes by experience. Still isn't completely discouraging; if I had more time I'd definitely consider it. Subscribed!
     
    Last edited: Jul 17, 2011
  11. Rambo

    Rambo Well-Known Member

    Messages:
    27,312
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    That thing is kind of cool. I'd probably rather go for the big square cubes, or those ice rocks, myself.

    So, back to the learnin' - Thursday we learned about Sour Mix Drinks. Essentially, they are the same proportionally as the Highball drinks, but these are either served in a martini glass or a Rocks glass. Here is a rocks glass:[​IMG]

    The glass is filled with ice and then you get 1oz liquor + mix. Unless the drink is served "stright up", then it is strained into a martini glass with no ice in it. All SMD's are shaken or blended. Pro Tip - all SMD's get a cherry garnish, unless its a Margarita or a Long Island Iced Tea. The Margarita gets a lime and the LIIT gets a lemon. Recipes:

    -Daiquiri - 1oz light rum, sour mix, shake, cherry and lime garnish

    -Whiskey Sour - 1oz whiskey, sour mix, shake, cherry

    -Midori Sour - 1oz Midori, sour mix, shake, cherry

    -Amaretto Sour - 1oz Amaretto, sour mix, shake, cherry.

    Then, we moved onto the Collins glass drinks. The Collins glass is a taller, thinner version of the Highball glass, and looks like this: [​IMG]

    The glasses are filled with ice, liquor and sour mix are added to about 3/4 of the glass, and then they are finished with club soda. If you prefer to shake the liquor and sour mix, do it before the club soda is added.

    Pro Tip - All Collins drinks are from the SOUR SODA family - all members of the family get sour mix and club soda.

    Recipes:

    Tom Collins - The OriGINal Collins family member - 1oz gin, sour mix, club soda, cherry and orange garnish

    Sloe Gin Fizz - The Sloe Collins family member - 1oz sloe gin, sour mix, club soda, cherry and orange garnish

    Singapore Sling - A Tom Collins with Red Shoes and a Red Hat - 1/2oz Grenadine (red shoes - red on the bottom of the glass), 1oz gin, sour mix, club soda, 1/2oz Cherry Brandy floater (red hat - red on the top of the glass), cherry and orange garnish

    Next up is the Margarita which is 1oz tequila, 1/2oz triple sec, and sour mix. Shake and garnish with lime. Pro Tip Acronym - TTS (Tits) - Tequila, Triple Sec, Sour Mix.

    A Blue Margarita is the same except the triple sec is replaced with blue curacao.

    A Cadillac Margarita is the same as the original except a 1/2oz float of Grand Marnier and a splash of lime juice are added.

    Next up I'll go into the Long Island Iced Teas.
     
  12. kwilkinson

    kwilkinson Well-Known Member

    Messages:
    33,650
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    Tell me they taught you to make sour mix using fresh juice and you weren't making these with pre-made mix.
     
  13. Rambo

    Rambo Well-Known Member

    Messages:
    27,312
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    

    First of all - we're using water and colored liquids to "make" these drinks. No real materials are used. Secondly, they say everything is pre-bottled, and that homemade mixes are very rare.
     
  14. kwilkinson

    kwilkinson Well-Known Member

    Messages:
    33,650
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    :(

    You should stop going.
     
  15. Rambo

    Rambo Well-Known Member

    Messages:
    27,312
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    

    They also use plastic pieces of fruit to simulate garnish. You ever try and get juice out of a plastic lime? Its fucking tough.
     
    1 person likes this.
  16. cptjeff

    cptjeff Well-Known Member

    Messages:
    4,642
    Joined:
    Jan 19, 2010
    Location:
    DCish
    

    I normally fall into the cocktail obsessive category, and I don't bother with fresh juice. Not worth the extra effort when I just want a drink. I just measure out an appropriate amount of real lemon or real lime stuff. Hell, it still has pulp in it, and is the same strength as the stuff you get from the fruit. Yeah, there are preservatives in there.

    It's hardly a sin on the same order as using sour mix made from corn syrup and artificial flavor.


    And I can see why bartending school would be a mark against a potential applicant. It sounds like they're teaching the wrong way as the right way, which is very bad. What they should be doing is teaching the right way, and then describing the tradeoffs made for a cheaper, quicker drink. If a bar that tries to do thing any better than the class hires you, they're looking at a fair bit of retraining to get your brain out of the dumbass sour mix and 1 oz shots mode, at least if you had no experience before the class.
     
  17. edinatlanta

    edinatlanta Well-Known Member

    Messages:
    25,411
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    Cool thread.

    Multi quote function sucks however.

    iam, I think people have only had vermouth that has turned, hence why they don't like vermouth in martinis.

    Also, there was some dumbass female celebrity I was briefly reading about on the plane (seriously, who fucking reads those interviews in magazines?) who said her favorite cocktail was a vodka martini, no vermouth and lemon on the side. If I were a bartender my quip would be: so you want two-and-a-half shots of vodka, got it.

    Seriously that shit pisses me off.
     
  18. ErnestoG.

    ErnestoG. Well-Known Member

    Messages:
    422
    Joined:
    Apr 25, 2010
    there is some dilution from shaking with the ice, bro.
     
  19. edinatlanta

    edinatlanta Well-Known Member

    Messages:
    25,411
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    

    Yes. I know. Your point is what, that now it is two-and-a-half shots of vodka with some water and still not a martini? That's in anyway different from what I said?
     
  20. scarphe

    scarphe Well-Known Member

    Messages:
    5,115
    Joined:
    Jun 4, 2007
    

    that is one horrible singapore sling. it is missing some key things.
     
    Last edited: Jul 19, 2011

Share This Page

Styleforum is proudly sponsored by