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bartenders unite! + share your recipes!

yeah most of my mates come and see me at work. some of them are cut i never go out now but my job comes first. i find i become good mates with my work collegues and when the pubs are shut we all go for coffee or something. This saturday night when we are dont we are going to Strike Bowling. Its the social side of going out i miss though.

We have a zero tolerance on drugs where i work so theres no dealing between staff or patrons what so ever.
 
that's the whole reason i enjoy bartending so much - how many 9to5ers can say they work in a party atmosphere?
how many 9to5ers can have friends drop in and chat to you while you are working? let alone have a beer?
how many 9to5ers can have wicked beats cranking while they bounce around doing their job?

i love to party hearty (sober of course) behind the bar, but where i am atm it's kinda hard - cause it's not a party style bar... very corporate crowd, their idea of letting their hair down is sitting at a dry bar and drinking till they can't speak properly. no-one's up for a dance, no-one's ready to try something new.
fuck what am i doing?
time for a new gig

i used to work in a bar where most people would come in looking for a good time, and they usually got it if they were prepared to loosen up and lose their inhibitions. nothing says i'm up for some fun like friendly smiles, strangers chatting and dancing with one another, leaving as friends.

yup, definately time to leave my current job...

-=DLouD247=D-
 
I had similar feelings to bar work when I started out and even after a couple of years of doing it. However there is a lot to be said for working 9-5 when compared to working fucked up bar hours. Having time to actually socialise properly with friends, getting decent sleep, having your weekends to yourself and all the normal things that 9to5ers take for granted. Maybe I'm just starting to feel old or something but after 7 years I no longer have the desire to work all crazy hours. Even when I worked in venues that closed at 3am it still made it hard to hang out with mates because usually by the time you catch up with them they are drunk as skunks and yeah just frustrating.
These days if I was going to work in hospitality I'd prefer to work in a classy cocktail bar or something similar as oposed to a club. At least that way you get a bit of appreciation for your work instead of inpatient drunks wanting more booze. Or possibly go back to restaurants, I found it to be pretty rewarding work. I wouldn't want to be a waiter again but being floor manager or maitre 'd was always quite enjoyable.
Eh maybe I really am getting all.
 
i'm constantly on the search for the perfect balance... i've worked in bars that could go either way, chilled out lounge style bars one night, raise the roof party bar the next. it's a fine line to walk but it can be done

the search continues....

-=DLouD247=D-
 
ok - seems i may be able to get a spot bartending at splendour in the grass this year - which will fuckin rule cause i missed out on a ticket - i'm supposed to attend a meeting at byron next wednesday... problem is i don't have a car.

anyone know how to get to byron via trains/buses etc?
anyone else done what i've done and applied for work at the festival cause they missed a ticket?

cheers in advance for any help or advice you can offer...

-=DLouD247=D-
 
nevermind - I GOT A TICKET THIS MORNING!!!!!!!!
(insert chaotic, maniacal laughter here)

-=DLouD247=D-
 
Q1. Are you a career barman? (i.e. do you want to go beyond mixing drinks and develop a career in bar/hospitality work)

You never know. I'm more so into the music, but I love my job.

Q2. What's your favourite aspect of bartending?

Creating cocktails and being able to jump around while you're working :)

Q3. What do you LOATH about barwork?

Arrogant blokes who can't handle their piss and girls who think they are hotter than the sun.

Q4. What's your favourite drink to serve - and your least favourite to serve?

Raspberry caprioska is probably favourite to serve, and least favourite is any good quality scotch or bourbon with soft drink (why do people do it?)

Q5. Flair bartending

Practising, but not on the job yet... looks great when someone is good @ it.

Q6. Money's no object - what are you drinking?

Hennessey XO for entree, Johnny Blue & ferrero choc for mains and Agwa on the rocks for dessert.

Q7. Worst/Scariest experience behind a bar?

Dropped 5 bottles of Johnny Blue down a staircase as I was walking up, and they didnt even break, thankyou Johnny Walker for those sturdy cases.

Q8. Any Recipes you wanna share?

My favourite is the Caprioska, easy to make and very refreshing!

You need:

Cocktail shaker
4 lime quarters
Ice
30mL (or 60ml) vodka
15 ml sugar syrup (or 1tsp sugar)
Muddler or rolling pin

Instructions:

Squash the limes into the bottom of the mixing glass with the muddler so the juice is extracted.
Add ice to the top, and pour vodka and sugar syrup over the ice and then shake until frost forms on the metal end of the shaker.
Serve in a rocks glass and top up with soda water :)

Beautiful!
 
Last edited:
re: sonicnature

Much <3 for the Caprioska (possibly too much <3 on occasion 8()
My 2nd favorite after a good Caipirinha :)
 
^ Satan will personally sear your most private of privates with super heated demon-jizz for all eternity if you put mint in a Caipirinha
 
beech said:
^^I think that is why a lot of bar staff turn their job into a social/partying activity. Probably explains to some extent the rampant drug use by bar staff.
Click to expand...


Thats one of the pro's about where i work i guess. Zero tolerance on drug use and a great social side.

On another note...ive been to a particular bar/club on sydney road over the last month or so and im utterly disgusted by it. Everytime i have been there the staff have been drinking behind the bar and last week i had to wait for my drink while the female bar tender paused while making my drink, popped an E and then finished my drink!! :| Its not only careless its un-professional.

While people may think its cool to work in a bar like that...from a professional opinion and from someone who wants to own and operate their own club its disgusting behaviour and i hope Liquor Licening goes through that place.


On the plus side i managed to talk my boss into extending our scotch range to include Johnny Blue =D
 
Q1. Are you a career barman? (i.e. do you want to go beyond mixing drinks and develop a career in bar/hospitality work)

Not sure, I love hospitality and bar work but unfortunatly working ocnditions are often less then desirable + finding the right type of balance when opening your own bar is often difficult and see's alot of new bars closing down within months of opening regardless of how 'cool' they are.

Q2. What's your favourite aspect of bartending?

Educating people, giving people new experiences, working with great knowlegable staff and having high quality products behind the bar to sell to customers

Q3. What do you LOATH about barwork?

Bogans ("I'll have a bundy and coke thanks"), people who order high quality spirits then mix them with something disgusting like coke, customers who claim to be best friends with the owner or manager trying to get cheap or free drinks, arrogent drunks, drunks who don't know when enough is enough. Customer who claim to know your job better then you do because "They worked in a pub 10 years ago"

Q4. What's your favourite drink to serve - and your least favourite to serve?

Always love serving something differnt, love selling decenent wines and hate serving house wines & cheap/poor quality products (includes cheap spirits) and people asking for pathetic drinks like bundy and coke, or vodka lemon lime, vodka raspberrys and Ready to drinks...you know the types.

Q5. Flair bartending... Yay or Ney?

YAY - love it. Anything to add to the customers experience. It's amazing how much easier work can be when customers all have smiles on their face. You can be run off your feet but if you have a happy crowd you always walk out of work content rather then pissed off because you have dickheads complaining.

Q6. Money's no object - what are you drinking?

Good quality Alsace white's, good french Champagne (prefer types similar to Moet & Chandon over more yeasty & toasty types like Veurve Clicquot). Good quality vodka's and Gin with lots of botanicals.

Q7. Worst/Scariest experience behind a bar?

too many to mention

Q8. Any Recipes you wanna share?

Ever gone to a good restaurant and asked the chef for the recipe ? no seriously I believe I've made many great cocktails over time (as well as some really bad ones) however I've never really bothered writing or trying to remember recipes. I like being random and I like trying ot be creative and using my knowledge of the products to try and create something new each time
 
just thought id throw this in, the correct spelling is caipiroska as it is a variation on the word caipirinha.
for a bit of extra trivia the name caipirinha is the diminutive form of the word caipira, which refers to someone from the countryside (in a kind of derogatory way, like bogan). The drink's name is a feminine word in Brazil and thus literally means "country girl".

hearing it called a capricosa is possibly one of my biggest pet hates, it not a fucking pizza
 
These sound yum...


Tap That Ass...
Ingredients:

* 1 oz Cognac (Hennessy)
* 1 oz red Alizé
* 1 oz yellow Alizé
* 1 splash Cranberry juice
* Top with Soda water

Mixing instructions:

Fill the hurricane glass with ice. Pour the Hennessy, Red Alize, and Yellow Alize. Splash in some Cranberry Juice and top it off with soda. For garnish you can add a slice of pineapple and cherries.

Secret Place...
Ingredients:

* 1 1/2 oz Dark rum
* 1/2 oz Cherry brandy
* 2 tsp Dark Creme de Cacao
* 4 oz cold Coffee
* crushed Ice

Mixing instructions:

Pour all of the ingredients into an Irish coffee glass filled with crushed ice. Stir well.


I havent personally tried them but the hennessy and the coffee got my interest :)
 
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