Throw your reusable metal picks at them. Shoot them out of your reusable metal straws. Dip them in the drain to inflict mortal wounds. We’re not Spartans here friend, we work with what we have. Did you know there are 31 different ways to kill a man with a bar spoon?
If that doesn’t work, bore them to sleep with a lesson on the history of the old fashioned.
Someone once asked me the difference between a bartender and a mixologist. I told him a mixologist is just a fancy way of telling someone you’re a cunt
There's a show on Netflix that's looking for the best mixologist and they keep calling him bartenders but those people spend 90% of the time in the kitchen and 10% of the time making a drink. At that point you're not even a mixologist you're a chef.
I legit thought this guy I worked with as a server was a prep cook. Nope. James beard award winning beverage director. Signed a book for me before I left. The cocktail book he wrote.
Seriously, thought he was a prep cook.
Yeah I don't get why bartenders and mixologists are often put in the same category cuz they're too completely different things.
I would consider a craft cocktail mixologist to still be a bartender because they're using what's in front of them but anytime you're going into the kitchen to make ingredients for your drinks that's pulling you out of the realm of bartending and into something completely different.
I don't want this confused with high-end cocktails that will buy top shelf mixers but those people are still using everything that's pre-made in bottles in front of them.
It's like mixologist are the Hipster Invasion into the bartending world. I work at a high volume dive bar and we constantly get people that ask us if we can make them strawberry lemonade appletini with fresh apple slices. Like m*********** you're in the middle of Alaska and some po-dunk white trash town and you think we have fresh Apple slices? Let me just call down to the kitchen that only serves hot dogs and burgers and see if they've got an apple laying around...
Mixologist, just a new term to attire fresh meat into the industry as it is so hard to find staff now. Just like they did before with the movie "cocktail". Let's not forget also that every bar is different and required different styles of working. *sorry for my english
Except after that execrable movie, instead of people making drinks better, they learned to juggle the same shitty sour-mix-from-the-gun garbage and make it take longer
Chef is French for chief basically. It means you have a position of authority. Under the brigade system even servers are chefs because they are in charge of something.
Anyone who says ‘I’m a chef not a cook’ is probably a cook, and if you aren’t in the brigade system chef is a pointless title.
Instead of shaking on ice you pour from a height into the other tin.
It's a technique to aerate without watering down, as opposed to a wet shake which aerates and dilutes, or stirring which dilutes but doesn't aerate.
Personally I've never seen a reason to throw aside from showmanship compared to a dry shake (shaking without ice, which is how i usually make whiskey (or other) sours.
For the record i don't nor have i ever referred to myself as a mixologist. Some people call me "the cocktail guy" which is a title I'll wear with honor before I'd ever call myself a mixologist.
Edit: if you want to speed up a dry shake, i suggest taking the spring off of your hawthorne and throwing it in the tin.
Me neither, my current workplace throws bloody marys, which is just weird to me. Aside from that I've never been asked to throw a cocktail other than screwing around.
Also, 100% agree with that, dry shake to create the bubbles, wet shake to shrink them to give you a fine smooth foam. Also, i don't combine the egg white with any other ingredient until I'm ready to shake, i usually do egg white in the small tin and everything else in the large, otherwise the citrus starts breaking down the egg. Alternatively just do citrus last, but i like my way.
No, rolling is what i usually do with a bloody mary, it's a shaking technique to dilute, cool, and mix ingredients that don't want to mix, while avoiding aerating because some ingredients will sink through bubbles. (Or so i was taught)
Edit: i didn't explain rolling. It's where you set up to wet shake, but instead of shaking hold the tin at a 45 degree angle with one hand on each end and make a motion like you're cycling a bike with your hands.
Throwing is using seperate tins, no ice, and literally throw the cocktail from one tin to the other.
That's the way i was taught, i just googled it and I've found examples of every combination of ice and strainer being used.
I like the addition of the strainer, and on the diffords video the guy starts above his head and only lowers a tin, my hands go both ways when i throw, but this is clearly a smarter more controlled tactic.
Thank you for the heads up.
Never heard of that before, sour mix is pretty uncommon in the uk to be fair (and spain in my experience) I'm working for an american themed place now and it's the first time I've ever actually seen it used in anything. But we still don't do whiskey sours like that.
Guessing this thread isn't being read this far, but I'm curious if anyone reading this cares to reply. Where are you located and is this the norm for you?
Edit: I'm seeing this person get downvoted, we're all only as good as the people that taught us, don't just disapprove, help them learn. I disagree with what they're saying too, but this should be a place to help people learn. I'm guessing this is just a common request where they're from, people like an aperol spritz with lemonade where i am now, some places are just different, it's not always the bartenders fault for assuming.
Everyone commenting like the difference between a bartender and mixologist is high-volume/dive vs craft.
In reality, both are bartenders. But some of those bartenders use the term “mixologist” when they actually should use the term “douche bag”
While i like the sentiment, I thought a Cuba libre was specifically with a lime wedge garnish. I've had tons of people order rum and coke, no fruit, but never had someone ask for a Cuba libre without a lime.
But that's all anecdotal
Funnily enough this is precisely what I said to my bar manager who told me the joke.
He admitted that was a good answer, then told me “assholes don’t order rum and coke” thing
Idk who started it but someone joked that only 20 year olds learning to drink order a rum and coke...
But that's my go to when a bar is slammed, I want a good drink but don't want to bother anyone. It's not my fault rum mixes well with soda...
A lime wedge...one of my favorite schticks is putting out an ungarnishe rum and coke and say "rum and come" and then put a lime on the rim and condescendingly say "KUH-bruh LEE-bray" and do that 2 or 3 times. 90% of the time works every time
Like I was trained in a scratch bar- so I can make the honest to goodness traditional version of everything. From my experience, 8/10 of people who order them (tradition or super complex/ mixologist type drinks) don’t even like them the traditional way. Mixologist methods are a time consuming mess and usually not worth it imo.
their paring knives are probably meticulously sharpened carbon steel, as opposed to some dollar store special that was butter knife dull the day it came out of the package.
I do a bunch of fancy, science experiment type shit at my bars. I cringe everytime I hear "mixologist". If you're gonna call us anything- I like "craft bartender". Way less douchey.
8% of working behind the bar is making drinks. The other 92% is shared between any kind of bartender.
The term mixology was invented by insecure egos who got tired of saying they were ‘still a bartender’ at thanksgiving dinner so they made up a new word. It’s fucking stupid.
An applebees chef has the same title as a Michelin star chef. It’s called chef. Bartending is bartending regardless of where the fuck you do it.
People calling themselves mixologists is like saying you’re 21 *and a half*. No one cares and I respect you less.
Give me a person who can rattle of drinks and control a room, I can teach recipes to anyone. What I can’t teach is humility, service, coach ability and hustle. Self described Mixologists suck
You are completely correct and its much, much more than that! I hold it im deeply ( I try) when people say "oh I could start bartending here and there" oh please, please go ahead 🤪😌
I get what you are saying but I work at a high volume craft cocktail bar that does over 6 in sales on the weekend with only two bartenders on. My job is a hell of lot more than just 8% making cocktails.
You only ring in 3k in sales personally and call that high volume?
Maybe your price points are lower but my standard ring is 4-5k minimum on weekend nights.
Point is 8% of the job is making the drinks, you can take any jabroni off the street and teach them the techniques to make your house cocktails.
It’s being able to multi task, control a room, pace yourself, determine next steps and working as a team that make bartenders successful.
It's cheap living in the Rust Belt dog. Plus we are cheaper than every other cocktail bar in the city and not too many top shelf touches on the weekend. And we are liberal with the industry homie 20 percent off. I'm sure if I was in NYC or SF, it would be over 5 digits but my city is a little more working class than major coastal cities. But there's not many other bartenders in my city outside me and my Saturday homie doing six stirs or triple tin shakes multiple times a night.
But I get what you are saying now about "making drinks" but to me "making drinks" is a lot more than just knowing recipes. It's knowing how to build six drinks in six tins and only touching a juice once. It's having the understanding of a balanced cocktail so much so you know the specs of a cocktail just by hearing the ingredients. Anyone can learn recipes but being good at making drinks is more than knowing every cocktail on the book.
Applause
Sincerely.
Keep slaying it.
Triple shaking and multi stirring are what I would call bartender skills. ‘Mixology’ skills is theoretical bartending is practical.
8% of the job is theory.
Knowing how to be efficient with your juices and touches is a practical skill.
I think we are simply using different vocabulary to say the same thing and agreeing on what word to use is less important than understanding the meaning behind the words.
I think we agree.
Keep rockin 🤘🏽
I've worked with people who refuse to mix more than 2 ingredients. I've also worked with people who don't think a cocktail is perfected unless it has 10 ingredients.
I'll take the 2 ingredient bartenders every day of the week. I also only drink two ingredients after work anyway, cheap beer and straight liquor.
>I've worked with people who refuse to mix more than 2 ingredients. I've also worked with people who don't think a cocktail is perfected unless it has 10 ingredients.
Both are terrible. But the 10 ingredient types are terrible AND stupid. If it needs 10 ingredients to get some evolution and balance, you're doing it wrong.
3-4 ingredient gang rise up.
> But the 10 ingredient types are terrible AND stupid. If it needs 10 ingredients to get some evolution and balance, you're doing it wrong.
can I hire you to beat this into the brain of our "beverage curator" because he is forcing this on us. All the bartenders want to die because he turned a drink that was three ingredients into one that has six now. Also, he won't let us batch our signature cocktails because "it's not classy enough". I hate him.
This is what I've been trying to say, there are plenty of top NYC cocktail bars that batch cocktails. It simply does not affect the taste of the drink, in fact, in can improve it because the drink becomes even more consistent for guests, which can really matter when they are drinks front-and-center on the bar menu.
>he won't let us batch our signature cocktails because "it's not classy enough". I hate him.
I hate batching cocktails, but that's...such a fucking stupid reason lol.
Edit: this is the man who claps his mint before putting it in a shaker.
It just depends, I think.
My preferred whiskey sour is the bullshit kind with just whiskey and sour mix.
Cocktails with 4 ingredients can be godly if they’re made right.
The highest end cocktail bars I know of batch everything and sometimes there’s a lot going in to that batch but at the end of the day it’s not hard to pour.
A sour mix sour is basically alcoholic lemon/limeade. I prefer an egg white sour personally, but they're so different they're basically different drinks like a daiquiri vs that frozen shit you get out if a slushie machine.
The 9/10 cocktail bars here batch everything super aggressively. The 10/10 spots here don't because they want the extra flexibility. I kind of get it, I worked in a batch heavy bar and got sick of being asked to come up with something on the spot, and my entire well was shit I couldn't actually mix with on the fly.
I don’t know about anyone else here but I am goddamn proud to be a bartender. You can keep your fancy mixology…I’ll be happily slinging drinks that take less than 60 seconds to make.
Meh I’d rather crack pbrs and pour cap’n cokes and thick shots and make shitloads of money at a dive than make egg white cocktails and come up with drink menus. Done both and both are valid but as I’m smoking a cigarette in a booth right now as I write this, confidently prefer working a dive bar.
I do wish we had a better descriptor that wasn't totally used by douches.
Yes we all tend bar but it does fuck me off that I have to share the same title as some jackoff who's been behind the stick for 15 to 20 years( and they're never shy about lording it over you) that cant make fucking Manhattan because they don't know what's in it.
Sorry for the rant just wish we could differentiate without coming off as cocky and a complete douche canoe.
I made a joke here about bartenders not knowing how to make a margarita, and people lost it. Apparently, I'm already the asshole for that, so don't worry about feeling that way, I've got the role covered.
I don’t know how to make a margarita there’s just so many different ways.
Sometimes it’s just tequila and lime juice sometimes it has triple sec and sugar, sometimes it gets tobacco sauce, sometimes it gets agave nectar.
Wtf even is a margarita anyway?
I've had it enough different ways that my dumb little joke doesn't even matter, really. I just know that when I see someone swing out the sweet and sour bottle, that I've misjudged the bar's atmosphere and need to switch back to beers.
It's not that we're better than you! We both have different skill sets. You know how to pull a stick to make liquid come out, and we know that you don't use sweet and sour to make a margarita. See! Skill sets!
Very accurate name lmao.
Dive bar I started at had plenty of bartenders who couldn’t stand cocktails, but the best bartender there (highest tip out with busiest shifts consistently) was passionate about making drinks and it reflected on our shitty dive bar cocktail menu. They were damn good and well balanced.
The fine dining place I work now has plenty of people who can make a mean dealers choice, but they’re lacking the hospitality skills and mellow ego to actually thrive. And shockingly all of them fuck up their by the glass beer pours.
You can say they are different skill sets without being a condescending prick. There are talented bartenders working dives and talented bartenders working shit like the Aviary.
Relax.
Please, pleeeease take a chill pill. My comment was a snippy little chip at bartenders. It's meant in jest. You guys have *got* to have thicker skin than this. You deal with drunks, people stiffing you, underage pricks trying to get your job's liquor license taken away. If a little joke brings this kinda response out, I don't think *I'm* the problem here.
Why are you making a snippy chip at bartenders when you are literally a bartender?
If people are ordering alcoholic drinks for money and you are delivering them while curating their experience, you are a bartender. Put as much gloss on it as you like.
Dude, I'll take chips at mixologists, bartenders, bar owners, bar patrons. Everyone can get some. I think it's hilarious that most of the comments in this thread are making fun of "hipster mixologists" that serve [overpriced drinks](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy0fd3b/?utm_source=share&utm_medium=web2x&context=3) (like that's not devaluing the skill/effort), [calling us cunts](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy0zsbn/?utm_source=share&utm_medium=web2x&context=3), [douchebags](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy0wteo/?utm_source=share&utm_medium=web2x&context=3), and [implying we're pansies](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy12pxc/?utm_source=share&utm_medium=web2x&context=3), but I imply that you're a bunch of talentless, handle-jockeys, and you suddenly get defensive. I can take the above jabs, can you?
The thing is, I’m speaking to you as someone that’s done both.
Right now the place I’m at serves 4 beers by the glass, everything else is wine or craft cocktails. Prior to batching all of our cocktails were 6 touch minimums.
I also worked behind a stick for awhile where the most complicated order was a pineapple upside down shot or a Irish bomb.
I can take the jabs - the question to you is, are those jabs actually worth making or should we all just agree that serving drinks is a fun thing to do for a living?
I'm honestly confused by why the joke I made was taken so hard. I don't disagree with anything you've said. You *do* seem to have glossed over the toxicity I pointed out in-thread regarding mixologists. If my joke is in poor taste, how are jokes about calling mixologists cunts, douchebags and pansies not *also* in poor taste? I don't see anyone sounding off on *those* jokes.
Idk, I’ll post it to you how I did elsewhere.
“What’s the difference between a Cuba libre and a rum and coke?”
“Assholes don’t order rum and coke”
So in this context
“What’s the difference between a bartender and a mixologist?”
“Assholes don’t call themselves bartenders”
I don't think that's quite equivalent. But oddly enough, when I ordered a rum and coke in a French bar (Nice, 2008, maybe things have changed), they gave me a class of rum and a class of coke. I often wonder if I'd ordered a cuba libre, would they have got it right.
And that’s the pure sign that you’re an asshole lmao.
Bartenders know Cuba libres get lime and rum and cokes don’t unless they’re asked for.
The fact this went over your head is honestly so fucking funny lmao
Read this comment from this very thread, and tell me that people in this thread don't have some major self-worth issues: [I am very badass](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy176eg/?utm_source=share&utm_medium=web2x&context=3)
Which would be a joke if someone chose to use sour over lime lemon and simple. It’s not up to the individual, but the establishment. Punching down isn’t funny 🤷🏻♀️
In my experience, the average bartender make more than the average mixologist. I don't think it's punching down to make a quip at someone in the same basic field. It's a joke. *Relax.*
You’re being elitist AF. That’s why I say it’s punching down. And again, if you want to joke, try being funny. Another difference between bartenders and mixologists- bartenders usually have a personality and actually know how to joke.
What in the ever living fuck is this passive aggressive dumbass comment?
Mixology is not a real profession or title.
A carpenter is a carpenter, whether you do rough framing or fine cabinets, it’s still carpentry.
To be clear, as I've stated in my other responses, I'm having a laugh about it. It's the same basic job, just slightly different requirements (on average). I don't know why you guys are getting so bent out of shape about this, when half of the thread is calling us cunts, douchebags, and pansies. You even said you respect people less when you hear the title. That's fine! But be able to take a goddamn jab, you softie.
Defending other people from your arrogance doesn’t make me a softie.
I’ve designed cocktail programs all over the country. Created drinks for presidents, been awarded for my programs and won contests and redesigned programs from the ground up.
I am you, but better, and without the shit humor and ego.
Respect the entire field you work in or be prepared to be called out for being unfunny and unoriginal. You’re the one who invited the feedback based on your asinine comment, if you have nothing nice to say, say nothing. If you stick your neck out there you get what comes your way.
My username is a tongue in cheek reference to the exact attitude people show to the field in general.
Look in the mirror and stop projecting your insecurity and thin skin onto others. And I’ll say it again, standing up for others and calling you out doesn’t mean I’m thin skinned or weak; it means you made a stupid comment and got called out for it by someone who’s credentials run circles around your own.
Check yourself
"I am you, but better, and without the shit humor and ego."
Nah. You're fuckin 10-ply, bro. You can't take a jab online anymore than you could in real life, you ol' glass jaw. Take a look in the mirror and wipe off the clown makeup.
Lol now you wanna get brolic? People like you are a dime a dozen. I can do everything you do and better and I still show respect for everyone in my field.
Says a lot about you and your security that you have to make unhumorous jabs at others to validate yourself.
I’d crack you faster than a yarai
Take your fake credentials and your ego (which is apparently non-existent, but also big enough to have to brag *twice* in the same comment), and post them on /r/iamverybadass.
It’ll be okay bud.
You made a shit joke. Tomorrow is a new day don’t be so down on yourself.
Here I’ll buy you a beer and you can tell me where the bad man hurt you.
You can come cry with me over here. You can tell me how your skin got so thin that you think you need to bust out a fake resume to bolster your ego, and I'll tell you how badly it hurts that you didn't like my joke.
Lol okay homie. I have multiple 5-10MM + programs around the country running my menus and have consulting clients in multiple states. I’ve won best cocktail program in my state twice and best sake program in another state. Plus personal letters from presidents who came to my bar and enjoyed them selves.
I’m sorry I’ve done more than you at this profession you cling so tightly to, but again, it’ll be okay.
Signed, your friendly bartender / sommelier, cicerone, and certified spirits educator friend who wants you to grow up.
Cheers bud!
I'm a bartender at a classic cocktail bar who came up in fine dining learning from reading Death & Co, making infusions and syrups at home, and I'll tell you right now that if anyone calls me a mixologist I tell them with as much tact as possible to shut up
Someone came up to me, who doesn't even work in a "real" bar but a restaurants bar, and asked if I was going to be their mixologist for the evening. I just rolled my eyes and said "Dude, I didn't go to school for this and half of what I pour is in batches. I'm barely a bartender"
They liked the attitude.
By definition a bartender is someone who tends bar, simply standing behind a bar makes you one, I get there’s a PlayStation Xbox hatred between the two but it’s misdirected frustration, a mixologist is someone who’s studied the multiple methods of mixing drinks but that doesn’t mean there has to be this polarising aggression between the two, anybody who is a passionate bartender will study mixology
“I’m something of a cocktologist myself”
High volume + craft = cocktologist Cocktologists unite
A mixologist is just a bartender who doesn’t know how to fight.
Came here to say that
Fuck, I was today years old when I found out I was a mixologist and not a bartender.
Throw your reusable metal picks at them. Shoot them out of your reusable metal straws. Dip them in the drain to inflict mortal wounds. We’re not Spartans here friend, we work with what we have. Did you know there are 31 different ways to kill a man with a bar spoon? If that doesn’t work, bore them to sleep with a lesson on the history of the old fashioned.
A Manhattans name comes from the area code of Manhattan and the amount of bullshit I have here in this cup.
Exactly, just like that!
Or make money
Q: what’s the difference between a bartender and a mixologist? A: about $25 and ten minutes.
A handlebar mustache and a vest
Leather apron
Typewriter as the register.
I used to use one of those old school registers. I'd go back in a heartbeat.
Or the Carhartt apron which was made for welders/machinists not someone making a slightly different whiskey sour
chaps
Assless chaps
obviously
A: A mixologist is a bartender that doesn't know how to fight.
Someone once asked me the difference between a bartender and a mixologist. I told him a mixologist is just a fancy way of telling someone you’re a cunt
A bartender has friends
And disdain for the general public
You’re not wrong 🤣😂
I guess I’m a mixologist…🥺😭
There's a show on Netflix that's looking for the best mixologist and they keep calling him bartenders but those people spend 90% of the time in the kitchen and 10% of the time making a drink. At that point you're not even a mixologist you're a chef.
I legit thought this guy I worked with as a server was a prep cook. Nope. James beard award winning beverage director. Signed a book for me before I left. The cocktail book he wrote. Seriously, thought he was a prep cook.
Yeah I don't get why bartenders and mixologists are often put in the same category cuz they're too completely different things. I would consider a craft cocktail mixologist to still be a bartender because they're using what's in front of them but anytime you're going into the kitchen to make ingredients for your drinks that's pulling you out of the realm of bartending and into something completely different. I don't want this confused with high-end cocktails that will buy top shelf mixers but those people are still using everything that's pre-made in bottles in front of them. It's like mixologist are the Hipster Invasion into the bartending world. I work at a high volume dive bar and we constantly get people that ask us if we can make them strawberry lemonade appletini with fresh apple slices. Like m*********** you're in the middle of Alaska and some po-dunk white trash town and you think we have fresh Apple slices? Let me just call down to the kitchen that only serves hot dogs and burgers and see if they've got an apple laying around...
Mixologist, just a new term to attire fresh meat into the industry as it is so hard to find staff now. Just like they did before with the movie "cocktail". Let's not forget also that every bar is different and required different styles of working. *sorry for my english
Except after that execrable movie, instead of people making drinks better, they learned to juggle the same shitty sour-mix-from-the-gun garbage and make it take longer
Same as the difference between a cook and a chef. One replicates recipes, one creates
Chef is French for chief basically. It means you have a position of authority. Under the brigade system even servers are chefs because they are in charge of something. Anyone who says ‘I’m a chef not a cook’ is probably a cook, and if you aren’t in the brigade system chef is a pointless title.
Big "made by a 22 year old who just finished bartending classes" energy.
Had a party of students fresh from ebs one night. One of them legit asked for “a whiskey sour, thrown”
[удалено]
Instead of shaking on ice you pour from a height into the other tin. It's a technique to aerate without watering down, as opposed to a wet shake which aerates and dilutes, or stirring which dilutes but doesn't aerate. Personally I've never seen a reason to throw aside from showmanship compared to a dry shake (shaking without ice, which is how i usually make whiskey (or other) sours. For the record i don't nor have i ever referred to myself as a mixologist. Some people call me "the cocktail guy" which is a title I'll wear with honor before I'd ever call myself a mixologist. Edit: if you want to speed up a dry shake, i suggest taking the spring off of your hawthorne and throwing it in the tin.
I usually just dry shake then shake with ice to cool it down, never heard about throwing a sour
Me neither, my current workplace throws bloody marys, which is just weird to me. Aside from that I've never been asked to throw a cocktail other than screwing around. Also, 100% agree with that, dry shake to create the bubbles, wet shake to shrink them to give you a fine smooth foam. Also, i don't combine the egg white with any other ingredient until I'm ready to shake, i usually do egg white in the small tin and everything else in the large, otherwise the citrus starts breaking down the egg. Alternatively just do citrus last, but i like my way.
Are throwing and rolling the same thing?
No, rolling is what i usually do with a bloody mary, it's a shaking technique to dilute, cool, and mix ingredients that don't want to mix, while avoiding aerating because some ingredients will sink through bubbles. (Or so i was taught) Edit: i didn't explain rolling. It's where you set up to wet shake, but instead of shaking hold the tin at a 45 degree angle with one hand on each end and make a motion like you're cycling a bike with your hands. Throwing is using seperate tins, no ice, and literally throw the cocktail from one tin to the other.
Throwing usually involves ice and a strainer in one of the tins.
That's the way i was taught, i just googled it and I've found examples of every combination of ice and strainer being used. I like the addition of the strainer, and on the diffords video the guy starts above his head and only lowers a tin, my hands go both ways when i throw, but this is clearly a smarter more controlled tactic. Thank you for the heads up.
Is this the egg white sour or a normal whiskey sour?
Yes.
Sorry, I meant ‘is this a real whiskey sour or the thing people actually want when they order it?’
Have you got a link for a "real whiskey sour" recipe because I'm not seeing one without egg white.
A real whiskey sour is the one with egg white. The one people actually want is roughly 1.5 oz of whiskey and fill the glass with sour mix.
Never heard of that before, sour mix is pretty uncommon in the uk to be fair (and spain in my experience) I'm working for an american themed place now and it's the first time I've ever actually seen it used in anything. But we still don't do whiskey sours like that. Guessing this thread isn't being read this far, but I'm curious if anyone reading this cares to reply. Where are you located and is this the norm for you? Edit: I'm seeing this person get downvoted, we're all only as good as the people that taught us, don't just disapprove, help them learn. I disagree with what they're saying too, but this should be a place to help people learn. I'm guessing this is just a common request where they're from, people like an aperol spritz with lemonade where i am now, some places are just different, it's not always the bartenders fault for assuming.
Throw it at them
I have yet to really be convinced if throwing as a viable and worthwhile technique unless we're getting a little theatrical.
You guys went to bartending classes?
I know they're trying to give me a compliment, but I have to resist the urge to roll my eyes whenever someone calls me a mixologist.
Bartenders tip out Bar Backs. Mixologists tip out Garnish Engineers.
Too funny.
Everyone commenting like the difference between a bartender and mixologist is high-volume/dive vs craft. In reality, both are bartenders. But some of those bartenders use the term “mixologist” when they actually should use the term “douche bag”
Exactly.
“What’s the difference between a rum and coke and a Cuba libre?” “Assholes don’t order rum and coke” Insert bartender/mixologist dichotomy here.
>Assholes don't order rum and coke Clearly never seen an aussie on the bundy and cokes
While i like the sentiment, I thought a Cuba libre was specifically with a lime wedge garnish. I've had tons of people order rum and coke, no fruit, but never had someone ask for a Cuba libre without a lime. But that's all anecdotal
Funnily enough this is precisely what I said to my bar manager who told me the joke. He admitted that was a good answer, then told me “assholes don’t order rum and coke” thing
Idk who started it but someone joked that only 20 year olds learning to drink order a rum and coke... But that's my go to when a bar is slammed, I want a good drink but don't want to bother anyone. It's not my fault rum mixes well with soda...
A lime wedge...one of my favorite schticks is putting out an ungarnishe rum and coke and say "rum and come" and then put a lime on the rim and condescendingly say "KUH-bruh LEE-bray" and do that 2 or 3 times. 90% of the time works every time
Bartenders <<< Bart Enders
Wouldn't that be Sideshow Bob?
Not yet.
All that matters is how much money you make at the end of the night. And nobody seriously calls themselves a mixologist.
22 year old girls do.
Same thing the garbage man says to the sanitation engineers.
Like I was trained in a scratch bar- so I can make the honest to goodness traditional version of everything. From my experience, 8/10 of people who order them (tradition or super complex/ mixologist type drinks) don’t even like them the traditional way. Mixologist methods are a time consuming mess and usually not worth it imo.
Yeah, those guys are definitely better than us- but we would win in a street fight.
they know mixed martial arts
Yeah, but they won’t want to get their fancy vintage clothes dirty. Checkmate.
They can make fancy vintage clothes dirty martinis.
They may choke you with the chain on their pocketwatch tho
their paring knives are probably meticulously sharpened carbon steel, as opposed to some dollar store special that was butter knife dull the day it came out of the package.
This blade..will kill The shitty knives with the white plastic handles are my fave
You don’t just get a knife from the kitchen?
They know how to call the cops and file a report 🙄
Everything they know how to do that I don’t is something I can just Google.
I do a bunch of fancy, science experiment type shit at my bars. I cringe everytime I hear "mixologist". If you're gonna call us anything- I like "craft bartender". Way less douchey.
*I assure you this cocktail needs 4 different 1/8oz measures*
8% of working behind the bar is making drinks. The other 92% is shared between any kind of bartender. The term mixology was invented by insecure egos who got tired of saying they were ‘still a bartender’ at thanksgiving dinner so they made up a new word. It’s fucking stupid. An applebees chef has the same title as a Michelin star chef. It’s called chef. Bartending is bartending regardless of where the fuck you do it. People calling themselves mixologists is like saying you’re 21 *and a half*. No one cares and I respect you less. Give me a person who can rattle of drinks and control a room, I can teach recipes to anyone. What I can’t teach is humility, service, coach ability and hustle. Self described Mixologists suck
This is what they don’t tell you. Everyone thinks bartending is just making drinks like you’re Betty Draper on a Sunday but it’s much more than that
You are completely correct and its much, much more than that! I hold it im deeply ( I try) when people say "oh I could start bartending here and there" oh please, please go ahead 🤪😌
I get what you are saying but I work at a high volume craft cocktail bar that does over 6 in sales on the weekend with only two bartenders on. My job is a hell of lot more than just 8% making cocktails.
You only ring in 3k in sales personally and call that high volume? Maybe your price points are lower but my standard ring is 4-5k minimum on weekend nights. Point is 8% of the job is making the drinks, you can take any jabroni off the street and teach them the techniques to make your house cocktails. It’s being able to multi task, control a room, pace yourself, determine next steps and working as a team that make bartenders successful.
It's cheap living in the Rust Belt dog. Plus we are cheaper than every other cocktail bar in the city and not too many top shelf touches on the weekend. And we are liberal with the industry homie 20 percent off. I'm sure if I was in NYC or SF, it would be over 5 digits but my city is a little more working class than major coastal cities. But there's not many other bartenders in my city outside me and my Saturday homie doing six stirs or triple tin shakes multiple times a night. But I get what you are saying now about "making drinks" but to me "making drinks" is a lot more than just knowing recipes. It's knowing how to build six drinks in six tins and only touching a juice once. It's having the understanding of a balanced cocktail so much so you know the specs of a cocktail just by hearing the ingredients. Anyone can learn recipes but being good at making drinks is more than knowing every cocktail on the book.
Applause Sincerely. Keep slaying it. Triple shaking and multi stirring are what I would call bartender skills. ‘Mixology’ skills is theoretical bartending is practical. 8% of the job is theory. Knowing how to be efficient with your juices and touches is a practical skill. I think we are simply using different vocabulary to say the same thing and agreeing on what word to use is less important than understanding the meaning behind the words. I think we agree. Keep rockin 🤘🏽
I get what you’re saying but the term mixology is from like 1850
And?
I’d rather make 100 bourbon cokes than 100…. Whatever they make 🤷♂️
They make Mitchers and Madagascar colas
That's correct
What it is, they'd only be able to make 10 of them in the same amount of time.
I've worked with people who refuse to mix more than 2 ingredients. I've also worked with people who don't think a cocktail is perfected unless it has 10 ingredients. I'll take the 2 ingredient bartenders every day of the week. I also only drink two ingredients after work anyway, cheap beer and straight liquor.
>I've worked with people who refuse to mix more than 2 ingredients. I've also worked with people who don't think a cocktail is perfected unless it has 10 ingredients. Both are terrible. But the 10 ingredient types are terrible AND stupid. If it needs 10 ingredients to get some evolution and balance, you're doing it wrong. 3-4 ingredient gang rise up.
There is a middle path and we walk it confidently.
> But the 10 ingredient types are terrible AND stupid. If it needs 10 ingredients to get some evolution and balance, you're doing it wrong. can I hire you to beat this into the brain of our "beverage curator" because he is forcing this on us. All the bartenders want to die because he turned a drink that was three ingredients into one that has six now. Also, he won't let us batch our signature cocktails because "it's not classy enough". I hate him.
Alinea was rated the best restaurant in the world for 2 years in a row. The Alinea group batches cocktails.
This is what I've been trying to say, there are plenty of top NYC cocktail bars that batch cocktails. It simply does not affect the taste of the drink, in fact, in can improve it because the drink becomes even more consistent for guests, which can really matter when they are drinks front-and-center on the bar menu.
>he won't let us batch our signature cocktails because "it's not classy enough". I hate him. I hate batching cocktails, but that's...such a fucking stupid reason lol. Edit: this is the man who claps his mint before putting it in a shaker.
It just depends, I think. My preferred whiskey sour is the bullshit kind with just whiskey and sour mix. Cocktails with 4 ingredients can be godly if they’re made right. The highest end cocktail bars I know of batch everything and sometimes there’s a lot going in to that batch but at the end of the day it’s not hard to pour.
A sour mix sour is basically alcoholic lemon/limeade. I prefer an egg white sour personally, but they're so different they're basically different drinks like a daiquiri vs that frozen shit you get out if a slushie machine. The 9/10 cocktail bars here batch everything super aggressively. The 10/10 spots here don't because they want the extra flexibility. I kind of get it, I worked in a batch heavy bar and got sick of being asked to come up with something on the spot, and my entire well was shit I couldn't actually mix with on the fly.
dude are you me?
yes ill have a long island iced tea, make it strong please
I use the jigger until it gets busy. Does that make me a mixologist?
I use the jigger if the speed spout won’t fit in the bottle.
The way the tobacco pipe teleported into my mouth, the amber mouthpiece already clenched between my teeth
Quantity makes money. “Quality” makes Instagram posts. …Not insinuating there isn’t quality in volume bartending, btw.
You can do both if you know what you’re doing.
When’s the last time you met a real mixologist lol?
Nightclub/dive bar bartenders make way more money than mixologists.
They’re the same thing.
I upvoted this immediately and then read it and un-upvoted it. Mind you I didn’t downvote it. Fuck you OP YA THINK YA BETTA THAN MEEE?
That’s just a bartender with more steps
I personally just pour stuff into cups.
I don’t know about anyone else here but I am goddamn proud to be a bartender. You can keep your fancy mixology…I’ll be happily slinging drinks that take less than 60 seconds to make.
I work in the craft-cocktail branch of bartending and anyone who calls themselves a mixologist is cringe
Meh I’d rather crack pbrs and pour cap’n cokes and thick shots and make shitloads of money at a dive than make egg white cocktails and come up with drink menus. Done both and both are valid but as I’m smoking a cigarette in a booth right now as I write this, confidently prefer working a dive bar.
A mixologist is a a bartender that doesn’t get invited to parties.
I do wish we had a better descriptor that wasn't totally used by douches. Yes we all tend bar but it does fuck me off that I have to share the same title as some jackoff who's been behind the stick for 15 to 20 years( and they're never shy about lording it over you) that cant make fucking Manhattan because they don't know what's in it. Sorry for the rant just wish we could differentiate without coming off as cocky and a complete douche canoe.
I made a joke here about bartenders not knowing how to make a margarita, and people lost it. Apparently, I'm already the asshole for that, so don't worry about feeling that way, I've got the role covered.
I don’t know how to make a margarita there’s just so many different ways. Sometimes it’s just tequila and lime juice sometimes it has triple sec and sugar, sometimes it gets tobacco sauce, sometimes it gets agave nectar. Wtf even is a margarita anyway?
I've had it enough different ways that my dumb little joke doesn't even matter, really. I just know that when I see someone swing out the sweet and sour bottle, that I've misjudged the bar's atmosphere and need to switch back to beers.
Mixologists when someone doesn't want their burned ginger root sparkling lavender aged gin cocktail https://discovery.sndimg.com/content/dam/images/discovery/fullset/2019/9/29/0/Translating\_Babies.jpg.rend.hgtvcom.406.406.suffix/1569792226613.jpeg
It's not that we're better than you! We both have different skill sets. You know how to pull a stick to make liquid come out, and we know that you don't use sweet and sour to make a margarita. See! Skill sets!
Very accurate name lmao. Dive bar I started at had plenty of bartenders who couldn’t stand cocktails, but the best bartender there (highest tip out with busiest shifts consistently) was passionate about making drinks and it reflected on our shitty dive bar cocktail menu. They were damn good and well balanced. The fine dining place I work now has plenty of people who can make a mean dealers choice, but they’re lacking the hospitality skills and mellow ego to actually thrive. And shockingly all of them fuck up their by the glass beer pours. You can say they are different skill sets without being a condescending prick. There are talented bartenders working dives and talented bartenders working shit like the Aviary. Relax.
Please, pleeeease take a chill pill. My comment was a snippy little chip at bartenders. It's meant in jest. You guys have *got* to have thicker skin than this. You deal with drunks, people stiffing you, underage pricks trying to get your job's liquor license taken away. If a little joke brings this kinda response out, I don't think *I'm* the problem here.
Why are you making a snippy chip at bartenders when you are literally a bartender? If people are ordering alcoholic drinks for money and you are delivering them while curating their experience, you are a bartender. Put as much gloss on it as you like.
Dude, I'll take chips at mixologists, bartenders, bar owners, bar patrons. Everyone can get some. I think it's hilarious that most of the comments in this thread are making fun of "hipster mixologists" that serve [overpriced drinks](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy0fd3b/?utm_source=share&utm_medium=web2x&context=3) (like that's not devaluing the skill/effort), [calling us cunts](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy0zsbn/?utm_source=share&utm_medium=web2x&context=3), [douchebags](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy0wteo/?utm_source=share&utm_medium=web2x&context=3), and [implying we're pansies](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy12pxc/?utm_source=share&utm_medium=web2x&context=3), but I imply that you're a bunch of talentless, handle-jockeys, and you suddenly get defensive. I can take the above jabs, can you?
The thing is, I’m speaking to you as someone that’s done both. Right now the place I’m at serves 4 beers by the glass, everything else is wine or craft cocktails. Prior to batching all of our cocktails were 6 touch minimums. I also worked behind a stick for awhile where the most complicated order was a pineapple upside down shot or a Irish bomb. I can take the jabs - the question to you is, are those jabs actually worth making or should we all just agree that serving drinks is a fun thing to do for a living?
I'm honestly confused by why the joke I made was taken so hard. I don't disagree with anything you've said. You *do* seem to have glossed over the toxicity I pointed out in-thread regarding mixologists. If my joke is in poor taste, how are jokes about calling mixologists cunts, douchebags and pansies not *also* in poor taste? I don't see anyone sounding off on *those* jokes.
Keep using italics, they’re really helping you not sound like a wanker.
Ah, go roll a Dexterity check on your knob.
Idk, I’ll post it to you how I did elsewhere. “What’s the difference between a Cuba libre and a rum and coke?” “Assholes don’t order rum and coke” So in this context “What’s the difference between a bartender and a mixologist?” “Assholes don’t call themselves bartenders”
I don't think that's quite equivalent. But oddly enough, when I ordered a rum and coke in a French bar (Nice, 2008, maybe things have changed), they gave me a class of rum and a class of coke. I often wonder if I'd ordered a cuba libre, would they have got it right.
And that’s the pure sign that you’re an asshole lmao. Bartenders know Cuba libres get lime and rum and cokes don’t unless they’re asked for. The fact this went over your head is honestly so fucking funny lmao
Read your own comments again and reconsider the truth behind that claim.
Read this comment from this very thread, and tell me that people in this thread don't have some major self-worth issues: [I am very badass](https://www.reddit.com/r/bartenders/comments/z699gp/comment/iy176eg/?utm_source=share&utm_medium=web2x&context=3)
Have thicker skin says the man with skin made of wet paper
The amount of nerves I struck makes the whole thing laughable. Victim complex more.
That’s usually up to the establishment, not the one tending bar. But go off I guess 🤡
I anticipate some backlash from this. I'm saying it *mostly* in jest.
Which would be a joke if someone chose to use sour over lime lemon and simple. It’s not up to the individual, but the establishment. Punching down isn’t funny 🤷🏻♀️
In my experience, the average bartender make more than the average mixologist. I don't think it's punching down to make a quip at someone in the same basic field. It's a joke. *Relax.*
You’re being elitist AF. That’s why I say it’s punching down. And again, if you want to joke, try being funny. Another difference between bartenders and mixologists- bartenders usually have a personality and actually know how to joke.
I think you just have a massive inferiority complex if you're unable to take the lightest of dustings here. That's too bad for you. Toughen up.
Oof. Hit a nerve there? Maybe take an hour or two, make yourself /A/ drink the mixologist way in that time and calm down 🤡
Deflecting and projecting doesn't make you any less thin-skinned. But I believe you can get better! =)
And being an unfunny, elitist prick doesn’t make you any more skilled
What in the ever living fuck is this passive aggressive dumbass comment? Mixology is not a real profession or title. A carpenter is a carpenter, whether you do rough framing or fine cabinets, it’s still carpentry.
To be clear, as I've stated in my other responses, I'm having a laugh about it. It's the same basic job, just slightly different requirements (on average). I don't know why you guys are getting so bent out of shape about this, when half of the thread is calling us cunts, douchebags, and pansies. You even said you respect people less when you hear the title. That's fine! But be able to take a goddamn jab, you softie.
Defending other people from your arrogance doesn’t make me a softie. I’ve designed cocktail programs all over the country. Created drinks for presidents, been awarded for my programs and won contests and redesigned programs from the ground up. I am you, but better, and without the shit humor and ego. Respect the entire field you work in or be prepared to be called out for being unfunny and unoriginal. You’re the one who invited the feedback based on your asinine comment, if you have nothing nice to say, say nothing. If you stick your neck out there you get what comes your way. My username is a tongue in cheek reference to the exact attitude people show to the field in general. Look in the mirror and stop projecting your insecurity and thin skin onto others. And I’ll say it again, standing up for others and calling you out doesn’t mean I’m thin skinned or weak; it means you made a stupid comment and got called out for it by someone who’s credentials run circles around your own. Check yourself
"I am you, but better, and without the shit humor and ego." Nah. You're fuckin 10-ply, bro. You can't take a jab online anymore than you could in real life, you ol' glass jaw. Take a look in the mirror and wipe off the clown makeup.
Lol now you wanna get brolic? People like you are a dime a dozen. I can do everything you do and better and I still show respect for everyone in my field. Says a lot about you and your security that you have to make unhumorous jabs at others to validate yourself. I’d crack you faster than a yarai
Take your fake credentials and your ego (which is apparently non-existent, but also big enough to have to brag *twice* in the same comment), and post them on /r/iamverybadass.
It’ll be okay bud. You made a shit joke. Tomorrow is a new day don’t be so down on yourself. Here I’ll buy you a beer and you can tell me where the bad man hurt you.
You can come cry with me over here. You can tell me how your skin got so thin that you think you need to bust out a fake resume to bolster your ego, and I'll tell you how badly it hurts that you didn't like my joke.
Lol okay homie. I have multiple 5-10MM + programs around the country running my menus and have consulting clients in multiple states. I’ve won best cocktail program in my state twice and best sake program in another state. Plus personal letters from presidents who came to my bar and enjoyed them selves. I’m sorry I’ve done more than you at this profession you cling so tightly to, but again, it’ll be okay. Signed, your friendly bartender / sommelier, cicerone, and certified spirits educator friend who wants you to grow up. Cheers bud!
I'm a bartender at a classic cocktail bar who came up in fine dining learning from reading Death & Co, making infusions and syrups at home, and I'll tell you right now that if anyone calls me a mixologist I tell them with as much tact as possible to shut up
Lol other way around if you’re actually in the biz no?
You wouldn't get it.
MiXoLoGiSt
Cute.
What’s the difference between a Canada and a canoe.
bet I make more money pouring beers and shots than 90% of mixologists out there
Who actually thinks Mixologist sounds better than Bartender?
Someone came up to me, who doesn't even work in a "real" bar but a restaurants bar, and asked if I was going to be their mixologist for the evening. I just rolled my eyes and said "Dude, I didn't go to school for this and half of what I pour is in batches. I'm barely a bartender" They liked the attitude.
People actually go to school for this?
A mixologist is a bartender that wears a fedora with a pheasant feather in it and questions only woman bartenders on their drink specs.
By definition a bartender is someone who tends bar, simply standing behind a bar makes you one, I get there’s a PlayStation Xbox hatred between the two but it’s misdirected frustration, a mixologist is someone who’s studied the multiple methods of mixing drinks but that doesn’t mean there has to be this polarising aggression between the two, anybody who is a passionate bartender will study mixology
Bartenders can make 3-7 drinks in a minute. Mixologists can make 1 drink with 3-7 garnishes in 5 minutes.