I have been writing about these two subjects quite a bit lately and wanted to pass on a couple of final thoughts.
- BarSmarts Wired:
Yesterday I officially graduated this online bartender certification program. Overall, it was a good time and I learned quite a bit and relearned quite a bit more. The cocktail recipes and final Drink Builder exam were the easiest pass, and the history of some of those drinks was quite interesting. I think that for most bartenders the challenge of the course is going to be in the spirit history and explanations - the things not taught in the average bar - but this aspect of the job is certainly one that you will want to know if you wish to elevate yourself above the rest.
In the final module I also found the advice for bartenders rather interesting here are a few pointers from the manual that may be helpful:
- "Once a bartender becomes unpleasant... people are no longer comfortable." - Translation: keep smiling even if you are having the worst day in your life or that last customer stiffed you on the tip.
- "Don't be embarrassed to admit you don't know a recipe or spirit." - Everyday (no matter what profession) is a day to learn something new and if a patron knows a little more about Irish whiskey than you, listen and absorb it for later use. Or if someone (this is often me) asks for a cocktail that you're not familiar with, mix it up and enjoy the fact that you've just added another drink to your repertoire.
- "The thing about real bartending, though, is that it's contagious..." - Don't be afraid or feel harassed by coworkers if you do things the "correct" way instead of employing the shortcuts many bars "promote" to their staff. You can become just as fast with a jigger and a slow, steady stir of that Martini as anyone else working the bar. Customers will notice better and more consistent drinks and that other tender heckling may catch the fever when they realize the benefit.
- Manhattan:
In response to my a post last week about some of my recent bourbon polls I received an email from Frank. I always enjoy reading and corresponding with all of you so if you have any thoughts feel free to email me.
Frank passed on two of his preferred Manhattan recipes and thoughts on his favorite bourbons. This just shows how this one great drink can appeal to a variety of people, no matter their tastes, and also that even within our individual preferences we tend to evolve as we explore the options.
- From a dinner in Brooklyn... 3 ounces "Black Velvet" whiskey, 1.5 ounces "Stock" sweet vermouth, Garnish Maraschino cherry(s)
- From Ruth's Chris restaurant... 3 ounces Whiskey (I have used Black Velvet but now use either Maker's Mark or Woodford Reserve
bourbon), 1 ounce Southern Comfort, 1 ounce Sweet vermouth, Garnish Maraschino cherry(s) - "As far as bourbons are concerned, I have voted in your poll for Woodford Reserve and Basil Haydns (which I have just tried but really like...very smooth, nice flavor). The best bourbons I have tasted to date are the limited bottlings from Woodford Reserve such as the "Four Grain" and most recent "Sweet Mash", both of which were/are wonderful in their own ways."
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