@Pecoliky a lot of people do it, it irritates me! I don't even bartend, I serve but I bartend when we have buyouts. The ice gets chipped and isn't as fresh, I always shake/stir and then strain it into a glass that I just inserted ice into.
If you have the time, you can ice chill your glass with that large rock or some chilling ice, stir that big rock in the glass, and use your Julep strainer to strain out the dilution, also I'd stir my negroni a big more than that. Should also express those oils over the glass and rub it in a bit.
@@sanyognikharge530 hopefully, or he’s a lazy bartender and does that for his customers drinks. I cringe when he drops the clear ice into the drink, rather than pouring over the ice.
@@baltasarbruno8975 I should start making videos like this at my work but the title of the videos will be “how to make a proper drink, no cutting corners, and no looking like a lazybones bartender”
Personally I'd prefer a 20-30 seconds stir to dilute and chill, and then pour over ice. Granted this guy obviously knows what he's doing. This video is called a "short" for a reason. Furthermore, if he gets a bunch of orders at one time 30 seconds to stir each drinks get very time consuming.
@@MrDreamRugby alright, let’s break them both down, shaken and stirred. Shaken (with loose ice) results in the quickest chilling and dilution of a drink. It is usually done for mixed drinks with already a low alcohol content so the booziness (or lack thereof) will not be affected. Arguably there are effects to the texture of the drink, though this is more true with large ice, not small, loose ice. And, of course, you do not shake with carbonation. Now, stir. Stirring is done in order to chill a drink, yes, but also to dilute a drink at a controlled rate. If you include ice you are going to dilute a drink, plain and simple. However stirring does it slow enough that you control how much, and it is a sliding scale between not chilled or diluted, to chilled and diluted. Stirring offers little benefits to texture and it is usually done for boozier drinks because ppl that like stiff drinks want to taste/feel the ethanol. So, now, why is it bad to give it the quick stir? The drink is barely chilled and hardly diluted. The customer shouldn’t have to do it with his bar straw. If I’m ordering a cocktail on ice, I want it cold. TY for reading. Sorry if it sounded pedantic.
@@channelmin3cr4ft thank you for the detailed explanation, although I understand both techniques. Not pedantic I’m just saying in this case he didn’t just stir once around the glass and then serve, it was multiple followed by a large block of ice to keep the drink at the temp it was served at. But then to each their own
There are the eccentric bars that attract the attention of the wealthy and skilled bartenders who care for their appearance and then there are the run down bars that only get the Bob Ewell kind of people
If you do make the Negroni Sbagliato, then you take out the gin and you then top off the Campari/Vermouth mixture with the Prosecco as opposed to this which is a classic Negroni. However, I would prefer a smaller glass that is more proportional to the amount of liquid (it’s as though this wanted to be topped off with something just to fill the space), but maybe that’s just my slight OCD speaking😂
Pls never ever dump a huge ice over the drink. So unclassy! Instead start with the Old Fashioned Glass with the Huge rock and then pour it over the ice!
c‘mon please put the icecube in the glass before u strain the drink!!!
For fucks sake! I cringe when he drops it into the drink and it splashes all over the glass
@@GeorgeCostanza_ thank u
he is the first person ive even seen doing this.
and im a bartender lol
it’s best to put the ice cube on top but I lower a circle on with a spoon nice so it doesn’t splash
@Pecoliky a lot of people do it, it irritates me! I don't even bartend, I serve but I bartend when we have buyouts. The ice gets chipped and isn't as fresh, I always shake/stir and then strain it into a glass that I just inserted ice into.
If you have the time, you can ice chill your glass with that large rock or some chilling ice, stir that big rock in the glass, and use your Julep strainer to strain out the dilution, also I'd stir my negroni a big more than that. Should also express those oils over the glass and rub it in a bit.
On point.! He seemed to do it in a hurry just for the sake of the video
@@sanyognikharge530 hopefully, or he’s a lazy bartender and does that for his customers drinks. I cringe when he drops the clear ice into the drink, rather than pouring over the ice.
@@GeorgeCostanza_ the more I watch these the more they hurt
@@baltasarbruno8975 I should start making videos like this at my work but the title of the videos will be “how to make a proper drink, no cutting corners, and no looking like a lazybones bartender”
@@GeorgeCostanza_ I'm all for it. There's no point in the showmanship of bartending if you give the customer a shitty drink
Personally I'd prefer a 20-30 seconds stir to dilute and chill, and then pour over ice. Granted this guy obviously knows what he's doing. This video is called a "short" for a reason. Furthermore, if he gets a bunch of orders at one time 30 seconds to stir each drinks get very time consuming.
I'm assuming he is using "wet ice". Dilutes it quicker
All due respect to the customer, they know where they are and can wait. I would rather make the drink correctly.
8 letters by why don't we ❤
Were is the “sHaKe sHaKe ShAkE” I wanna see some bittys
🤦🏾♂️
Fun right?
@@ai84. perfect
Helll yeah man
Is that the drink in uncharted
Yep
Yall should get a direction shotgun mic or something to avoid the background noise
If he stirred my drink for that short I’d tell him to make another. 🤦♂️
And with that little amount of of ice.
The point is to chill the drink not to dilute it.
@@MrDreamRugby alright, let’s break them both down, shaken and stirred.
Shaken (with loose ice) results in the quickest chilling and dilution of a drink. It is usually done for mixed drinks with already a low alcohol content so the booziness (or lack thereof) will not be affected. Arguably there are effects to the texture of the drink, though this is more true with large ice, not small, loose ice. And, of course, you do not shake with carbonation.
Now, stir. Stirring is done in order to chill a drink, yes, but also to dilute a drink at a controlled rate. If you include ice you are going to dilute a drink, plain and simple. However stirring does it slow enough that you control how much, and it is a sliding scale between not chilled or diluted, to chilled and diluted. Stirring offers little benefits to texture and it is usually done for boozier drinks because ppl that like stiff drinks want to taste/feel the ethanol.
So, now, why is it bad to give it the quick stir? The drink is barely chilled and hardly diluted. The customer shouldn’t have to do it with his bar straw. If I’m ordering a cocktail on ice, I want it cold.
TY for reading. Sorry if it sounded pedantic.
@@channelmin3cr4ft thank you for the detailed explanation, although I understand both techniques. Not pedantic
I’m just saying in this case he didn’t just stir once around the glass and then serve, it was multiple followed by a large block of ice to keep the drink at the temp it was served at. But then to each their own
@@MrDreamRugby actually it's to chill and dilute
Excuse me the WHAT!?!
Ummm, how many of those do you need to get drunk?
4 are enough.. i guess😉😈
@@sanyognikharge530 I'm not paying $48 just to get drunk... lol
It's like 20% alcohol when chilled down with ice so a few
@@huntudown4 what I mean is that it's not worth the price
Why not put the cube in first
prevents over dilution!
Nope. Ice first.
I wonder what this drink is named after?
Named after Sir Count Negroni
A person that wanted a stronger Americano so he requested Gin instead of soda water
While making Negnori, ice is first placed in a glass and then prepared.
Yeah, you screwed that cocktail up 😂 i mean I'd still drink it though.
Are all guys that work at bars hot or..like..just this one
probably just that one
There are the eccentric bars that attract the attention of the wealthy and skilled bartenders who care for their appearance and then there are the run down bars that only get the Bob Ewell kind of people
@@adamslaroth6284 "wealthy and skilled" breh its bartending no one is genuinely wealthy from that dont kid yourself.
@@DatBoi-mo9vc I know it's bartending and I know that it doesn't pay much, quite obvious that it doesn't pay much too.
Honestly I thought someone was going to acknowledge the To Kill a Mockingbird reference I made there
The WHATroni
Lolol, I didn't want to say it either...
Donno y i got nervous when he said that
Negroni is a italian cocktail its also a surname
Negroni it is supposedly named after a famous count Camilo Negroni. It is the most famous Italian cocktail of all time.
Made famous by Alfonso Cigaretti
Classic *GAMER WORD*
I like an actual orange slice so I can squirt a little juice in but well done
you don't use rosemary smoke? but I see you use essential oil secreted from oranges.👍
He's going to be so embarrassed when he realizes he forgot to say "fun, right?"
I hope that stir was sarcasm
Naaaaah...I think I'll have a shot of milk instead. 😏
EXCUSE ME?? THE WHO?
You heard him
top 10 n words
So you tryna compete with the paradise bartender lady eh?
I know the background music it 8 Letters by: Why Don't We
Thank you!
A huge fave!!!
Me who don't drink: interesting
Just so you know, there's other languages apart from english, try googling how to say "black" in spanish, it will blow your fucking minds
It is an italian cocktail and it litterally translates to big black guy.
Sir big fan.....
I can hardly concentrate on the drink he is making 😍
Yeh Glass Mujhe De De Thakur 😋🙄
Nice
Nice 🥴🥃
classic what??
It’s easy for a bartender to do sauve when no one is shouting orders and he has all his shit right beside him for the drink.
Not the French vermouth… lol😂
Cool
Here come all the at home bartenders 😂
So a warm Negroni that hasn’t properly been diluted...
Surprised he didn’t top it off with champagne
?
It's a Negroni. Not a Negroni spagliato.
If you do make the Negroni Sbagliato, then you take out the gin and you then top off the Campari/Vermouth mixture with the Prosecco as opposed to this which is a classic Negroni. However, I would prefer a smaller glass that is more proportional to the amount of liquid (it’s as though this wanted to be topped off with something just to fill the space), but maybe that’s just my slight OCD speaking😂
Classico
Oh no 😢
Great job 👍
これはネグローニとは言えない
Jesus....
Say action😁😁😁😁😁
Thats raysict
Pls never ever dump a huge ice over the drink. So unclassy! Instead start with the Old Fashioned Glass with the Huge rock and then pour it over the ice!
that'll be 400 dollars please
Not stirred enough, glass not chilled, didnt rim with Orange peel wtf is this 😅
HE SAID IT HE SAiD ThE wORD CAnCELL
A ne what ?????
Short pours
Im sick of watching all those wrongly made cocktail reels by this bar. Worse part is they even named those crap drinks "classic".
少なすぎるわ
Classic NEGRO-ni
That’s racist
"negroni" as a word will be *CANCELLED* as many things in modern America 😂
It’s named after a person calm down
so dirty
Serving is WRONG
Lazy bartender
worst negroni evah...
4/10 so lazy
BORING
What did he sayyyyyy?
I am in joining sir