Ask a Bartender!
- Thread starter gentleben
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Did you know that you are awesome? Well your are, so live with it.
You represent the best stereotypical bartender I can imagine right now
You represent the best stereotypical bartender I can imagine right now
Ah I see. No bouncers where I work. Just a small guy with a terrifying voice.. I mean me...gentleben said:
1. Tanqueray No 10 Martinimendokusai said:
2. Manhattan
3. Gin Fizz (Sloe, Ramos or normal)
4. Agave Old Fashioned (Using Tequila and Agave Syrup)
5. Jagermeister and Cointreau Sour (I'm not a fan of jagermeister, but good god these rock)
NB: If you check back with me in 3 weeks, the bottom two of this list may well have changed.
that sux, it's not compulsory here but encouraged AND it helps the wait staff remember your drink better and faster, i have a beer rating system with waitresses, it's how many beers i order before they remember, i tip at least $1-$2 per beer. the record so far has been 2 at a reasonably busy bargentleben said:
tis a shame, the bar never encouraged it and i'm sure they aren't allowed to here but it's just a fun game we came up with
try that it the next time someone wants a "manly" drink
my friend dated a stripper once, she took us out drinking one night, paid for all our drinks AND out drank us, she was really coolgentleben said:
have you ever tried a lebanese drink called arak it tastes of burning and liqourice but when mixed with orange juice its quite nice ...... but if u mix it with coke it tastes like ass and looks like diorrhea ......
I've never tried arak, but tasting like burning and liquorice just sounds like you're describing Campari.Pacman_69_42 said:
It really depends on what you have at home. At my home I can make a lot just because I love alcohol (I mean this in the product sense rather than the chemical composition sense). I think well apart from the effects of the drink they are some of man's greatest creations.Hardtofindaname said:what's an easy to make home-cocktail?
You should be able to make a sour of just about anything. Take any base alcohol and add sweet and sour mix.
Cosmopolitans are easy, as are sidecars, old fashioneds and some gin fizzes.
What alcohol do you have at home?
To protect my identity I won't say where I work, but suffice to say that it is one of the two big clubs in Brisbane.zen5887 said:
Hey gentleben, reading through the answers you've given in this thread i just wanna say that you sound like an awesome bartender and i'm sad that me and my 2 friends didn't go to "your" bar when we were in Brisbane.
Quick question. How do you feel about the trend that "gourmet" beers from micro-breweries has gotten the image as the new wine?
Quick question. How do you feel about the trend that "gourmet" beers from micro-breweries has gotten the image as the new wine?
Anything that comes of as sexist or chauvinist in the answering of this question is purely coincidental, it is my opinion and I do not mean any offence by it.Labyrinth said:
I find that a lot more guys become cocktail bartenders and girls are generally speed bartenders. That being said, one of the best bartenders/friends from the industry that I have is a girl who used to do essentially the same job I'm doing right now (before she was head hunted by a new bar that opened up and was willing to pay more and give more hours). I'm not sure if there's any reason why there are more male cocktail bartenders, but from my personal experience the saying "you can't spell cocktail without cock" does seem to be true. Maybe it's because more guys get in to the hospitality industry because they don't want to work jobs that are traditionally considered to be more feminine (Receptionists, secretaries, cashiers) and hence there are just more men learning the craft, or because girls are less willing to give up their weekends so they can be yelled at and watch other people dance and have fun. It might even be because despite not being as physically taxing as, say, bricklaying, if you are not able to take a shitload of abuse, it really isn't the job for you. I don't want to imply that all girls are delicate little flowers that can't take on a couple of drunk retards, because I know a ton of girls who are hard as nails from working in bars, but its certainly a possible factor.
I wouldn't say the girls cop a lot of flack from guys, they would generally get it more from the girls in my experience. Of course there are the guys who just don't understand that female bartenders are not interested in picking up across the bar, and that any amount of flirting or cleavage on display is purely for the benefit of their end of the night take, and not to land a husband. I can't really speak for others, but my goal is generally just to get the customers what they want as quickly as possible, so if I ever come off as being short it is because the patron is being slow and I have a lot of people to serve. I wouldn't really say I cop flack, because anyone who does give me any shit has a security guard on top of them before I can say "security to bar, code green" in to my radio. I've certainly had my share of douchebags though - girls who threaten me with legal action because I called their friend a fuckhead for spitting in the ice well ("Um, I'm pretty sure it's in the legislation that you can't call people fuckheads" - As a law student I laughed so hard right in her face that I think I pooed a little), guys who reach across the bar to grab a glass and start filling it with coke from the soda guns, guys who think I'm their buddy and ask me to "make it a big shot of vodka in those drinks", people who change their order 15 times, people who tell me "I'm pretty sure I was next" (my response to that is "I'm pretty sure I'm the bartender and I decide who's next"), guys who slam shot glasses down on the bar and break glass over me, other patrons and in to the ice well - and each of them get dealt with by me, either by me verbally cutting sick on them or simply saying "leave". So to some extent, the only real flack I get is people getting angry at me because they realised they've just been stupid enough to get themselves kicked out.
I haven't heard of this trend, as I drink wine and beer. My father has a massive wine cellar (he got air conditioning for it before he got it for the rest of the house, so you can sort of see where his priorities lie), so I've been encouraged to enjoy for the distinct flavours and aromas it has rather than as a method for dispensing alcohol. On the other hand, I love beer. It is amazing, and I find the entire process of fermentation and distillation to be a thing of strange beauty, as you can take the same ingredients, and apply to them the same processes so that they have identical chemical structure (my sister did a chemistry project on different wines, some good and some bad, to determine if there was a chemical structure for "good wine" and they were down the line on everything) and yet they can have such different tastes, to the point that if you had never heard of wine or beer before you could be given two examples at the opposite ends of the spectrum (a porter and a lager, or a reisling and a merlot) and not know that they were, in essence, the same drink.supersplash said:
I don't know that beer could ever replace wine, but there are certainly circumstances where a fine beer can compliment a dish just as well as a fine wine can. Craft beers are great because they keep the art of brewing alive. The more beers that are out there, the more choice you have, and with the recent influx of imported beers to Australia as well, anyone who says "I don't like beer" just hasn't tried hard enough to find the right one.
I guess I haven't really answered either of the questions that I was given, but oh well.
np i was basing my question on a trend spreading in denmark and wasnt sure if it was the same in aussielandgentleben said:
I can't say I've noticed it in Australia, but we do have a very strong beer and wine industries, and we are among the world leaders. It's really in spirits that we fall down.supersplash said:
I just realised how long my posts are, I'm surprised you people have been reading them.