The fun and profitable world of bartending, seen through the eyes of T-Bone, a man who loves the profession! T-Bone will talk about anything and everything — from current trends, to customer service, to a professional bartender’s responsibilities, and more. He’ll even occasionally pass along drink recipes and share invaluable tips on getting the bartending job of your dreams! So check back frequently for crucial information, insightful commentary, and treasured bartending-related minutia.
June 12, 2007 — Roger Oldham says it best: 'Top quality drinks begin with top quality ingredients.' Truer words have never been spoken, my friends!
The difference between a good mixed drink and a truly great one can sometimes lie in the brand of alcohol, but more often than not, the mixers will truly tell the tale. Fresh beats processed every day!
Seriously, folks, who among us would opt for pre-made sour, daiquiri or bloody mary mix when we can make our own? Not only will it taste better, it'll be better for you, AND it'll cost you less in the long run. (Read the following recipes, go to the store, read nutrition labels on the pre-made stuff and you'll see what I mean. You think Trans fats are bad for you? High-fructose corn syrup can kick Trans-fat's butt with its chemically-altered hands tied behind its back!)
Grab a pen and paper and write this stuff down, (or just copy and paste if you're lazy like me).
Ed. Note: I'm gonna do all this in ratios so you can figure it out to make 1 or a thousand drinks. Knock yourself out!
SOUR MIX: 1:1 ratio of simple syrup (see below) and the juice of freshly squeezed and strained lemons and oranges.
SIMPLE SYRUP: 1:2 ratio of water and sugar. (1 part water, 2 parts sugar.) Bring to a boil, simmer for a minute, let cool. (Make extra and store in a restaurant-style squeeze bottle for later use, like in Mojitos, Mint Juleps and real Daiquiris! YUM!)
FRESH FRUIT DAIQUIRI / MARGARITA MIX: In your blender or food processor, blend fresh or frozen fruit (strawberry, mango, peach, berries, etc.) with lemon and/or lime juice, sugar, a pinch of kosher salt, and an optional splash of triple sec or orange brandy. (When using mango, peach or melon, T-Bone's recommends adding a small pinch of freshly-ground pepper for a decidely fresh and spicy edge. You won't be disappointed!)
BLOODY MARY MIX: You know the drill by now, right? Well, here's a refresher course, just in case. Mix together the following: 1 qt. tomato juice, 1 tsp. each worcestershire sauce and prepared horseradish, 1/2 tsp. each of kosher salt, fresh-cracked pepper, celery seed and hot sauce. (T-Bone recommends embellishing with fresh or powdered garlic and onion, dried cilantro, cayenne pepper and lime juice. Heck, I even put a dash of brown or dijon mustard in mine on occasion. I've also heard of folks adding Heinz 57 and A1 sauces, as well as any specialty sauces you can get your hands on.)
Try these recipes just once, and you'll never go back to the pre-made stuff again, or my name isn't T-Bone!
Stay tuned for more fun from behind bars!
—T-Bone
— Your feedback is always welcome. Feel free to make any suggestions or comments. You can even forward ideas you may have for blog topics or simply share stories that may relate to any of the topics covered herein. You never know, I may quote you!
Bio: Tony “T-Bone” Adams is a Certified Professional Bartending Instructor for the Professional Bartending Schools of America, and he is a Lead Instructor at the Dayton campus of PBSA. He is also certified as a ServSafe Alcohol instructor and encourages all bartenders and servers to pursue the same training and certification. T-Bone would like to remind you that knowledge is power and with power comes responsibility; and responsibility is a bartender's job one!
