The only rule to being a successful bartender is to remember where the nearest bar is, and the next, and the next. They usually aren't far away at all. Your customers could have just as easily gone to any of those. Make them know they made the right decision to spend their hard earned money in your establishment. Appreciate it, and show it. When they keep coming back, that will be why above all else. The rest is knowledge and experience. And these videos help a load with the knowledge, of course. 😁
Also, if your name is legit Ali G... I'd suggest naming a creation of yours "In Da House" at some point. A personal touch on the name (a reference to the movie "Ali G In Da House, if it wasn't obvious.) And a great talking point/way for customers to get to know you a little. "Why's it called In Da House?"... Best of luck, have fun! ✌️
Having been a barista for 5+ years, I’ve been working closely for 2 of those years under a bartender to learn the works, but was deprived any creative freedom. Although, In two days I start a position bartending at an upscale bar in my city, I am incredibly nervous, but motivated. Informative videos like this have helped prepare me as well, thank you for sharing!
Ali just want you to know that comments like this are the reason why I do this. It means a lot that you are learning from us. Not having creative freedom is a issue that you will run into a lot in this world I'm afraid. but don't stress about it too much. If you love doing this than focus on learning classic cocktails and techniques and then down the line you will be able to write your ticket. Please feel free to reach out to me on Instagram if you have any questions at all. I always love helping. Link is in the about page. Cheers
Just learning but I can even watch this guy! Like most of you said… ridiculously full of himself and the swagger it’s like a mix of a car salesman and plastic surgeon….
I’ve been bartending for a month or two. And I’d argue that not including a margarita is a sin. I don’t care if you bartend in LA, DC, or NYC. On any given Friday your making at least 1 margarita.
Hey guys, really appreciate the insight. The truth is that most of the cocktail world's preferred Margarita's are made with 4 ingredients. Tequila, Orange Liqueur, Lime juice and Simple Syrup. That's if you don't include salt as well. It is important to note that the Margarita is the most popular drink in America however that's not too terribly relevant within the scope of 'Craft' Cocktail Bartending. We do love the curiosity so keep it up! Cheers.
Between the porn music and his extremely slow “I’m so turned on by myself” attitude I honestly couldn’t tell if this was an instructional video on making drinks or roofing them lol we got it bro you are cool. Next one just get to it and use less Grease lol
Enjoying your video! Just a side note, it would be extremely helpful if you added measurement amounts to the screen as you were adding the ingredients. Otherwise great video!
Ya know when you're drunk and you're pretending that you're not...you get all serious and get that wrinkle between your eyes...flip your tin and almost drop it but you caught it and hope no one saw that...ya know all nonchalant-like? This guy reminds me of those times
A martini glass is a flared magnum shot glass thus a person can do 3 martini lunch. What that looked was a cocktail glass. All cocktails can come up just all cocktails can come on the rocks. Knowing what should and shouldn’t makes you a bartender.
Why would you even need to know any of these drinks out of your head there's billions of bartender dictionaries online on the phones It's really not necessary I've been a bartender for some years no experience It's how I relate to people that made me so valuable to where I work reliability that's the number one key
With the old fashion you’re suppose to muddle and build cocktail in the same glass. Straining it doesn’t allow for the sweetness to continue through whole cocktails.
First, is is not my intention to be rude. I really appreciate the content in terms of your cocktail knowledge and a nice list of beginner need-to-know builds. What annoys me is this…Bartenders, green and jaded alike, already feel intimidated by the cocktail renaissance. Spinning shakers around poorly saying “I’m using Cointreau, but use triple Sec if that’s ALL you have” (as one example) further beats the drum of “cocktail gatekeeping”. Make the drinks and educate with your own flair of course. But I have to say that the slow motion shots of you throwing a shaker around feels genuinely inauthentic and kinda lame.
Everyone on the planet with internet access, flashcards, and pen can memorize 10 3-ingredient cocktails. Hopefully within a day. The intimidation happens because of office politics in bars. And people being lazy and not learning a few basic techniques. Now the barriers to entry are actually being lifted. There's certainly things we could have done better about the filmmaking and technique but bruh. You're lame.
The slow motion.. And on the flashy show off bits too wtf 💀Im dead 😂Also your audio needs some work, i kept having to turn the video up and down when the music kicked in. RIP headphone users :P
I don't mean to sound like a nick pick here. You really should use tongs when adding the sugar and measure out the flavours instead of just 4 random dashes. Just saying not trying to critize or mean any distaste/harm by it.
Measure angostura? Its got a dash cap, each dash is pretty uniform hence why the recipes always call for “… dashes of bitters” and not a specific measurement.
The "tradional way" of the Old-Fashioned is made with gum syrup (simple syrup), not sugar cubes; and it is made in its rocks glass, not strained from a bar glass. Oh well.
great video...I worked for years in a busy nyc bar...honestly never really made more then 6 to 10 drinks.....you make tons of beer and wine lol and the house drinks on the menu....so my learning 250 drinks was HILARIOUS
Health code varies greatly depending on region. Most of the time health code only doesn't allow you to leave it sitting in the ice. Much of the time even high level bars ignor this because its a low on the totem pole of priorities when it comes to cleanliness.
Hello Oleg, it sounds like you are referring to an old adage to 'never shake Gin' whilst making a Martini because you could "bruise" the Gin. This is a reference to over diluting, in essence, a cocktail that is mostly Spirit. This is largely true yet has certain nuances like, for example, the Vesper Martini. However, with a cocktail that has citrus, syrup, herbs, and any Spirit including Gin. You should absolutely shake it. As always your feedback is much appreciated.
Oh, Really? I would like to hear more & plan to step up my game as well. I need to get a new editing program, increase my frequency of videos, start positioning my website, maybe even try a live stream to try to get friends together, and make an intro that tells my story and hope that might differentiate me. I'd love to hear your story about how you got into cocktails on video. My email is: itsallaboutthecocktail@outlook.com
Also, have you ever had a tropical mule? It's 1 & 1/2 oz kettle one vodka, 1/2 oz. Lime Juice, 1/2 oz Agave syrup, 1/2 oz. Passion Fruit Puree, Shaken and then topped with Ginger beer garnished with Lime and Mint sprig.
We use Orange Bitters......always have. I have had very few guests request Angostura I used to smoke the orange peel too for extra flavor. Then muddle the luxerdo or filthy black cherry in with the sugar cube. But it's a different style that is a little bit more time consuming. But worth it.
Hey Oleg. Thanks for the feedback. So the original Paloma was actually made with a Grapefruit Soda. But we made the (in our opinion), more natural tasting version with fresh squeezed Grapefruit juice. The most common original recipes does not call for any salt on the rim but, as always, feel free to play around with it to make it the way you like it. It's important insight that you mention so thankyou.
Content like this ensures us newcomers are set for success in our bartending careers!
Ali, welcome to the world of cocktails! Your going to do great.
The only rule to being a successful bartender is to remember where the nearest bar is, and the next, and the next. They usually aren't far away at all.
Your customers could have just as easily gone to any of those. Make them know they made the right decision to spend their hard earned money in your establishment.
Appreciate it, and show it. When they keep coming back, that will be why above all else.
The rest is knowledge and experience. And these videos help a load with the knowledge, of course. 😁
Also, if your name is legit Ali G... I'd suggest naming a creation of yours "In Da House" at some point.
A personal touch on the name (a reference to the movie "Ali G In Da House, if it wasn't obvious.)
And a great talking point/way for customers to get to know you a little.
"Why's it called In Da House?"...
Best of luck, have fun! ✌️
Are you his gf? Lol
I’m sorry but this was kinda cringey. Just be yourself dude
“ enough about me, let’s talk about you…. What do you think of me”. Christ this guy loves himself!
Having been a barista for 5+ years, I’ve been working closely for 2 of those years under a bartender to learn the works, but was deprived any creative freedom. Although, In two days I start a position bartending at an upscale bar in my city, I am incredibly nervous, but motivated. Informative videos like this have helped prepare me as well, thank you for sharing!
Ali just want you to know that comments like this are the reason why I do this. It means a lot that you are learning from us. Not having creative freedom is a issue that you will run into a lot in this world I'm afraid. but don't stress about it too much. If you love doing this than focus on learning classic cocktails and techniques and then down the line you will be able to write your ticket. Please feel free to reach out to me on Instagram if you have any questions at all. I always love helping. Link is in the about page. Cheers
@@Alchemix Thank you so much for your kind response! Truly you are so inspiring!
Just learning but I can even watch this guy! Like most of you said… ridiculously full of himself and the swagger it’s like a mix of a car salesman and plastic surgeon….
A quick note on the Paloma, in Mexico the glass is usually rimmed with salt and we use grapefruit soda instead of juice. Great vid :)
Thats how we made it at a Mexican restaurant i worked at, we used SQUIRT!😄
Everything is done better outside of Mexico lol
I prefer grapefruit juice with a little bit of soda water, but for the purpose of this video that would make it more than a three ingredient cocktail
Dude enjoying himself more than what he's doing
I've never seen anybody double strain with a Hawthorne and fine mesh strainer with one hand before. Pretty cool.
I’ve been bartending for a month or two. And I’d argue that not including a margarita is a sin. I don’t care if you bartend in LA, DC, or NYC. On any given Friday your making at least 1 margarita.
Probably becuz everyone already knows how to make one so he utilized the list better by excluding it.
Banana Fana solid point.
Hey guys, really appreciate the insight. The truth is that most of the cocktail world's preferred Margarita's are made with 4 ingredients. Tequila, Orange Liqueur, Lime juice and Simple Syrup. That's if you don't include salt as well.
It is important to note that the Margarita is the most popular drink in America however that's not too terribly relevant within the scope of 'Craft' Cocktail Bartending. We do love the curiosity so keep it up! Cheers.
I work in Boston and another big drink @ my bar is the old fashioned and our signature mango mai tai
@@2179summerbreeze every time someone orders an old fashioned I die inside a little
Between the porn music and his extremely slow “I’m so turned on by myself” attitude I honestly couldn’t tell if this was an instructional video on making drinks or roofing them lol we got it bro you are cool. Next one just get to it and use less Grease lol
Great to watch you go over a few things…
It’s been awhile for me, mostly liquor wine sells. Now weddings & special events as bar back.
Ty😘
Congrats!
This channel needs more subs, keep it up brother, enjoyed the vid.
We're deeply grateful for the kind words. We are currently building a studio to start filming again next month!
Alchemix I’ll definitely be looking forward, to more videos in the future! Hitting that bell!
more then u will ever need in 99% of all bars...great video!!!
Enjoying your video! Just a side note, it would be extremely helpful if you added measurement amounts to the screen as you were adding the ingredients. Otherwise great video!
Hey Jonah, love the idea!
were going to start doing that when we start shooting videos again next week!
Twilight vampire for sure, kidding. Very informative, much appreciated
Ya know when you're drunk and you're pretending that you're not...you get all serious and get that wrinkle between your eyes...flip your tin and almost drop it but you caught it and hope no one saw that...ya know all nonchalant-like? This guy reminds me of those times
Lol. Booze bag at heart...
Every sentence ends with a question mark with this dude. Difficult to watch this character but I got through it and it was informative at least.
West coast I’d guess lol
this video was so helpful. Starting second day training at the bar today and need this in my arsenal to take care of my bartops!
Make more content, bro! I like the vibes of your videos 🫡
Massively underrated
Thanks very much for the comment!
Great video for beginners! Made a "beginners recipes" video with a few of these. Great classics!
😎🥒
Tomorrow will be my first day working as a bartender I’m so nervous 😬
Hope it worked out for you man. You are on the right track learning.
How is is going?
Boulevardier
A martini glass is a flared magnum shot glass thus a person can do 3 martini lunch. What that looked was a cocktail glass. All cocktails can come up just all cocktails can come on the rocks. Knowing what should and shouldn’t makes you a bartender.
Couln't really make that out man
Why would you even need to know any of these drinks out of your head there's billions of bartender dictionaries online on the phones It's really not necessary I've been a bartender for some years no experience It's how I relate to people that made me so valuable to where I work reliability that's the number one key
Well theres some truth to that. But if you work somewhere with class you wont be able to look it up.
Love ur set up man
Thankyou! This home bar was actually designed and built by Alchemix Bar designs
Once we get moved i got a great idea for a degsin. Im pretty crafty with that kinda stuff lol
Lol the slow motion was getting me hyped
Awesome video.👍💯
With the old fashion you’re suppose to muddle and build cocktail in the same glass. Straining it doesn’t allow for the sweetness to continue through whole cocktails.
That absolutely makes no sense at all. Sorry to say.
There's more than one way to make an old fashioned
1982 called. They want their collar back
haha mad men era lol
lmfao the only comment is " this sucks " and the acc owner liked it 😭
First, is is not my intention to be rude. I really appreciate the content in terms of your cocktail knowledge and a nice list of beginner need-to-know builds. What annoys me is this…Bartenders, green and jaded alike, already feel intimidated by the cocktail renaissance. Spinning shakers around poorly saying “I’m using Cointreau, but use triple Sec if that’s ALL you have” (as one example) further beats the drum of “cocktail gatekeeping”. Make the drinks and educate with your own flair of course. But I have to say that the slow motion shots of you throwing a shaker around feels genuinely inauthentic and kinda lame.
Are you aware that this video is 5 years old?
Everyone on the planet with internet access, flashcards, and pen can memorize 10 3-ingredient cocktails. Hopefully within a day. The intimidation happens because of office politics in bars. And people being lazy and not learning a few basic techniques.
Now the barriers to entry are actually being lifted. There's certainly things we could have done better about the filmmaking and technique but bruh. You're lame.
What’s the background song called?
shout outs to 67
The slow motion..
And on the flashy show off bits too wtf 💀Im dead 😂Also your audio needs some work, i kept having to turn the video up and down when the music kicked in. RIP headphone users :P
Thats not really a cool thing to say
At 2:20, does the ice cube always go down that slow?
I don't mean to sound like a nick pick here. You really should use tongs when adding the sugar and measure out the flavours instead of just 4 random dashes. Just saying not trying to critize or mean any distaste/harm by it.
Measure angostura? Its got a dash cap, each dash is pretty uniform hence why the recipes always call for “… dashes of bitters” and not a specific measurement.
Ya but you're just wrong 🤷
Measurements would be helpful
We got em now!
The "tradional way" of the Old-Fashioned is made with gum syrup (simple syrup), not sugar cubes; and it is made in its rocks glass, not strained from a bar glass. Oh well.
There's a few words I couldn't get
Bro, I’m that intro, you look like a straight gangster 🤌🏻🤌🏻
Haha thanks a lot Gustavo. Gangster drink slinger. lol
Plz make more videos your awesome man.
Coming soon my friend! Really appreciate it and thank you for the support.
You did NOT pronounce it “coin-troh”!
It's always a Craig
Boulevardier....no Boulivadier
great video...I worked for years in a busy nyc bar...honestly never really made more then 6 to 10 drinks.....you make tons of beer and wine lol and the house drinks on the menu....so my learning 250 drinks was HILARIOUS
Times have changed though. Cocktails are in!
@@Alchemix yes but menu coctails!
i hope there is a sub for the ingredients😉
Build an old fashioned in the glass you're drinking it in, don't waste time straining
Depends on how diligent you are my friend. Or what type of bar you work in. Feel free to muddle a cherry as well if you feel so inclined.
Maybe its just because I speak about 1000 words a second, but this guy seems to be talking in super slow mo........
Isnt the drink with gin lime and syrup is called white lady
A White Lady has Cointreau and egg white.
Show off...😆😉
I've Tried Some of Your Cocktails and Let Me Tell You My Freind the Lady's Love Them!!! And so Do I, Excellent Work!!! 😎💯👍🍸🍹🥃🧊🥇👑
Hey! nothing closes the deal better than a cockail am I right?
Why was that guys so creepy in the into😂
Speakeasy style!!
Do you really gotta muddle that much?
I think he was making a point about dissolving all the sugar, but you are right it did take a long time.
What other dimension does muddling sugar add to a cocktail that simple sugar doesn’t? Or is it just a performative thing?
The cocktail evolves over time. It gets sweeter as the granules of sugar dissolve. That is... If you don't pound your drink
Bro just use simple syrup and save yourself the hassle seriously. I think it's better anyway
goober
Why no smile? Like whatever…
Always love when people step up the game at home!
Dont do what he does w scooping ice w shaker cup! Its a health code violation. Always use a ice scoop!
A clean steel shaker is fine, it's glass you cannot use
Health code varies greatly depending on region. Most of the time health code only doesn't allow you to leave it sitting in the ice. Much of the time even high level bars ignor this because its a low on the totem pole of priorities when it comes to cleanliness.
Ya but who cares lol
Imagine having this hot bartender....
No.
He’s so cringeworthy 🤮
OMG dude I'm falling asleep. Are you alive?
No actually I'm the ghost of cocktail past.
And also never shake gin
Hello Oleg, it sounds like you are referring to an old adage to 'never shake Gin' whilst making a Martini because you could "bruise" the Gin. This is a reference to over diluting, in essence, a cocktail that is mostly Spirit. This is largely true yet has certain nuances like, for example, the
Vesper Martini. However, with a cocktail that has citrus, syrup, herbs, and any Spirit including Gin. You should absolutely shake it.
As always your feedback is much appreciated.
Don't tell the Legend how its done lol
I always shake my vodka/gin martinis. To each their own.
We need a prime minister. Or president like you. . Our country would be better
Yō Your A master! +💯👍👏🙏🍸🥃🎀
Really appreciate that. Thankyou!
Great video12
I subbed and will come back to check out your library.
Wow thanks! The best is yet to come as we've just built a studio to put out films about cocktails!
Oh, Really? I would like to hear more & plan to step up my game as well.
I need to get a new editing program, increase my frequency of videos, start positioning my website, maybe even try a live stream to try to get friends together, and make an intro that tells my story and hope that might differentiate me.
I'd love to hear your story about how you got into cocktails on video.
My email is: itsallaboutthecocktail@outlook.com
how do ppl have time to use sugar cubes doe
Thats a good point. These days a syrup is the move
This guy is watching himself rather than looking into the camera because he is a weird narcissist being sure that he’s making his cool face correctly.
Lmao I noticed that too. The way he's sitting in the beginning says it all.
It’s true. Such a cringe to watch him. Informational tho. 😂
😎🥒
Wack comment man. I just started bartending n this really helps
Haha I know ya ..fucking painful to watch 🙄..also doesn’t have a clue ..what a complete nonce 😂😂😂
Also, have you ever had a tropical mule? It's 1 & 1/2 oz kettle one vodka, 1/2 oz. Lime Juice, 1/2 oz Agave syrup, 1/2 oz. Passion Fruit Puree, Shaken and then topped with Ginger beer garnished with Lime and Mint sprig.
We use Orange Bitters......always have. I have had very few guests request Angostura I used to smoke the orange peel too for extra flavor. Then muddle the luxerdo or filthy black cherry in with the sugar cube. But it's a different style that is a little bit more time consuming. But worth it.
I haven’t bartended for a year and a half so this was a really helpful refresher! Thank you so much
Mixologist :D Pretentious maybe?
We've actually come to agree
I LEARNED SOMETHING NEW. PALOMA'S WITHOUT SODA. INTERESTING.
Actually the OG is with Grapefruit soda. But I actually do prefer it with fresh pressed juice :) Try both!
Bros socially awkward you can tell 😂
True. I was homeschooled.
Forgot the sprite or soda water in the Paloma and salt on the rim
Hey Oleg. Thanks for the feedback. So the original Paloma was actually made with a Grapefruit Soda. But we made the (in our opinion), more natural tasting version with fresh squeezed Grapefruit juice. The most common original recipes does not call for any salt on the rim but, as always, feel free to play around with it to make it the way you like it. It's important insight that you mention so thankyou.
nice video, but I prefer a more neat bar service, no spills.
Haha fair enough.
@@Alchemix aaaaand suscribed to your channel. Keep it up! Nice content
I love making cocktails 🍹 at home
That wallpaper is legit lol
love this video! The music is awesome!! Any idea who it is?
That's Tommy Alchemy