Stay tuned for new quicker videos that will focus on one topic, like HOW TO STIR DRINKS, or HOW TO GET A TIN UNSEALED. These are the things that home bartenders have trouble with sometimes, but we'll have them looking like pros in no time!
Very interesting video. I experimented with creating cocktails for a little while and the one that turned out to really be a great cocktail was something I called the “White Collar”. It was simply the “Blue Collar” (I think by Eric Alperin) but I just subbed out the whisky with Bols Genever, the Ango bitters for Orange bitters, and the orange twist for a lemon twist.
Great video. This is an area I've wanted to experiment with, but just didn't have any real foundation to start with. Can't wait to see what you do next. And I'll have to try that smokehouse manhattan buck!
Thanks Tara. If you ever try a new drink and need advice, lmk the recipe and I'll try and help. The base specs in the Learn Cocktails Recipes Fast video are a great start to see the simple substitutions in classics that work broadly to create new drinks. Thanks again for watching!!!!
@@BenTheBarGuy By no means is the video to long. I am not complaining about the lenght. Just like to re-watch because I know I will learn new things with each view. Keep the videos coming. I am loving it.
An amazing and informative video, thank you! I also work in DC so I’m excited to come by and enjoy some drinks! Are the Thursday training sessions still happening? Cheers!
Hey Jonathan! Thanks for the compliments. Reliable is closed at the moment with training classes on pause, but you'd certainly be invited if we ever restarted. 1pm on Thurs was the usual start time, every thursday but the 1st of the month, which was for staff only.
I wish I would have gotten Sasha Petraskes opinion on some of my cocktails. I made an Irish Whiskey cocktail called the Quiet Man. 2 oz Irish Whiskey, 1/2 oz Irish Mist, 2 dashes and orange bitters and a barspoon of honey syrup. Served in an Old Fashioned glass with an Orange twist
While I can't speak for Sasha, I can tell you this vignette that may give you an idea of what he would've said. Your recipe is very close to one I submitted to him for a staff Old Fashioned contest. It was Benedictine, Scotch, Ango, Honey, and Orange twist, very close to your idea. He liked it, although I got 2nd place that day. I still make that drink for folks at my bar. I call it the Short Walk Home.
The reason I have seen most fail is that restaurants and bars serve what they want not what their customer pr demographic wants. You can do things like that once you build a name. Yet people don't understand the backers these guys had to get there or the millions they burned thru of somebody's else's money. B/c that person was going to use it as a tax write off anyways.
I agree that restaurants should always pay attention to what people want. At my bar we use Omakase ordering, or Trust ordering. We have a few hundred drinks in our head but we ask the guests what they are in the mood for and then we come up with something for them. It gives them a sense of ownership of the drinks and they will come back for drinks that other bars simply can't do for them.
Why the heck did Cocktails (Clsssics) die for "80 years"? Why do you state that nobody made them, I don't get it. The prohibition officially lastet for just 13 years and in the meantime, the cocktail culture never stopped evolving here in europe and elsewhere on the planet.
The professional bartender class died here in the US post prohibition from WWII to the 90s. Don't get me wrong, there were still professional and personable bartenders, but their tools and products for making fresh and delicious cocktails were no longer in demand or weren't prevalent enough to draw demand from the drinking populace. In response, we got vodka drinks that muted the effect of bartenders on drinks. Quite frankly, I don't blame them for doing so. It wasn't until Dale Degroff came in to the picture that these things changed in the 90's.
I hear you. I got the style from a RUclipsr who teaches ppl how to RUclips. It's a style that makes your video move along a bit better. I don't have a lot of flash or showy graphics, so speeding up the videos has been good for keeping folks entertained and watching longer. But you're right. I do need to be judicious with it. Thanks for the comment. Do you feel like the newer videos are cut better?
@@BenTheBarGuy Yeah I mean the cuts can be good, just feel you went a bit overboard with this one haha, makes it seem as if you're in a rush to get from point to point
Stay tuned for new quicker videos that will focus on one topic, like HOW TO STIR DRINKS, or HOW TO GET A TIN UNSEALED. These are the things that home bartenders have trouble with sometimes, but we'll have them looking like pros in no time!
Very interesting video. I experimented with creating cocktails for a little while and the one that turned out to really be a great cocktail was something I called the “White Collar”. It was simply the “Blue Collar” (I think by Eric Alperin) but I just subbed out the whisky with Bols Genever, the Ango bitters for Orange bitters, and the orange twist for a lemon twist.
Thanks for the video I learned a lot !
Great video. This is an area I've wanted to experiment with, but just didn't have any real foundation to start with. Can't wait to see what you do next. And I'll have to try that smokehouse manhattan buck!
Thanks Tara. If you ever try a new drink and need advice, lmk the recipe and I'll try and help. The base specs in the Learn Cocktails Recipes Fast video are a great start to see the simple substitutions in classics that work broadly to create new drinks. Thanks again for watching!!!!
Great video, very informative. 👌
You just showed up on my feed. Glad I watched your video. Great job! So much info to digest. I will definitely need to re-watch this. Thank-you.
Thank you so much for watching. This was one of BTBG's longer videos. I'll have some more succinct videos coming out next.
@@BenTheBarGuy By no means is the video to long. I am not complaining about the lenght. Just like to re-watch because I know I will learn new things with each view. Keep the videos coming. I am loving it.
Gotcha. Will do. Thank you for the kind words
Great video. Really enjoyed all the tips and all the info. Cheers!
Thank you and thanks for watching! Cheers!
@@BenTheBarGuy You are more than welcome.
Cheers man lots of great pointers. You can tell you are a student of Sasha. 🙏🏿
Thanks for the support.
An amazing and informative video, thank you! I also work in DC so I’m excited to come by and enjoy some drinks! Are the Thursday training sessions still happening? Cheers!
Hey Jonathan! Thanks for the compliments. Reliable is closed at the moment with training classes on pause, but you'd certainly be invited if we ever restarted. 1pm on Thurs was the usual start time, every thursday but the 1st of the month, which was for staff only.
I wish I would have gotten Sasha Petraskes opinion on some of my cocktails. I made an Irish Whiskey cocktail called the Quiet Man. 2 oz Irish Whiskey, 1/2 oz Irish Mist, 2 dashes and orange bitters and a barspoon of honey syrup. Served in an Old Fashioned glass with an Orange twist
While I can't speak for Sasha, I can tell you this vignette that may give you an idea of what he would've said. Your recipe is very close to one I submitted to him for a staff Old Fashioned contest. It was Benedictine, Scotch, Ango, Honey, and Orange twist, very close to your idea. He liked it, although I got 2nd place that day. I still make that drink for folks at my bar. I call it the Short Walk Home.
@@BenTheBarGuy thank you so much for the reply. I’m glad you can spread the philosophy and techniques for all of us aspiring bar professionals.
These are some really interesting insights
Thanks Angry Cocktails :)
❤❤❤
The reason I have seen most fail is that restaurants and bars serve what they want not what their customer pr demographic wants. You can do things like that once you build a name. Yet people don't understand the backers these guys had to get there or the millions they burned thru of somebody's else's money. B/c that person was going to use it as a tax write off anyways.
I agree that restaurants should always pay attention to what people want. At my bar we use Omakase ordering, or Trust ordering. We have a few hundred drinks in our head but we ask the guests what they are in the mood for and then we come up with something for them. It gives them a sense of ownership of the drinks and they will come back for drinks that other bars simply can't do for them.
Why the heck did Cocktails (Clsssics) die for "80 years"? Why do you state that nobody made them, I don't get it. The prohibition officially lastet for just 13 years and in the meantime, the cocktail culture never stopped evolving here in europe and elsewhere on the planet.
The professional bartender class died here in the US post prohibition from WWII to the 90s. Don't get me wrong, there were still professional and personable bartenders, but their tools and products for making fresh and delicious cocktails were no longer in demand or weren't prevalent enough to draw demand from the drinking populace. In response, we got vodka drinks that muted the effect of bartenders on drinks. Quite frankly, I don't blame them for doing so. It wasn't until Dale Degroff came in to the picture that these things changed in the 90's.
Ok good video, but the cuts between your pauses are just annoying and unnecessary
I hear you. I got the style from a RUclipsr who teaches ppl how to RUclips. It's a style that makes your video move along a bit better. I don't have a lot of flash or showy graphics, so speeding up the videos has been good for keeping folks entertained and watching longer. But you're right. I do need to be judicious with it. Thanks for the comment. Do you feel like the newer videos are cut better?
@@BenTheBarGuy Yeah I mean the cuts can be good, just feel you went a bit overboard with this one haha, makes it seem as if you're in a rush to get from point to point