![]() ![]() Hold the bottle firmly at the neck and lift the bottle to a near vertical position, pouring a steady stream of liquid into your jigger or glass. To use a pour spout, first check the top of the bottle and make sure it fits securely inside. Using a speed pourer helps streamline the flow of liquid, giving greater control over the amount of alcohol that is poured and helping prevent spillage or splashing. Use a Pour Spout: Also known as a speed pourer, the pour spout is a stainless steel or plastic attachment bartenders often insert into the most used liquor bottles in a bar. So if you have an old fashioned and a daiquiri to make, you should only be grabbing that simple syrup one time.Ĥ. If a round calls for repeat ingredients, try to measure that ingredient and add it to each of the respective mixing vessels in one go. With that said, the goal is to try and never touch the same bottle twice when making multiple drinks. Now, if you really want to do this right, you’re going to need multiple mixing glasses or shakers. Build Rounds: While “building rounds” is a nuanced bartending technique, it’s good to familiarize yourself with the basics. Chances are you’re better at it than you think.ģ. It may take a little time to get your brain used to, but think up a task for that idle hand and give it a shot. Strain a cocktail into the glass while grabbing that lime garnish. ![]() With practice, you can get good at using both your hands for separate tasks. Become Ambidextrous: Learn how to make drinks using two hands and you will become a multi-tasking, cocktail making machine. While it’s a good bet your home bar doesn’t have the capacity to be as service ready as your favorite craft cocktail spot, getting as organized and prepped as you can before hosting can go a long way.Ģ. A good bartender knows where the bitters belong and can reach for them without even looking. Nothing can mess with your flow like endlessly picking misplaced bottles or having to search for bar tools or garnishes. There should be a designated spot behind the bar for everything from lime wedges to that rare bottle of bourbon. Embrace “Mise en Place”: Roughly translated as “everything in its place,” mise en place is a French culinary term referring to the practice of setting up your kitchen, or bar in this case, so that everything you need is laid out in a practical and organized fashion. Let’s explore some real-world advice from some of the best in the business to help take your bartending techniques to the next level.ġ. Just like any other skill set, there are certain bartending tricks, techniques and best practices that truly set the professionals apart from the “guy who knows how to make a nice margarita.” And there’s a lot more to it than memorizing recipes. Bartending is part art, part science and always a lot of fun. ![]()
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