Tips From Bartending’s Top Guns

Dave came upon a great article in The Vancouver Sun that, as he puts it, “nicely sums up the whole [classic cocktail] movement.” The story, The Classic Cocktail Returns, focuses on two of the world’s best bartenders, Dale DeGroff and Tony Abou-Ganim. They were recently in Vancouver, leading the Finlandia Finnishing School seminar for bartenders. Here’s 5 tips excerpted from the master mixologists themselves:

5 Tips for Bartenders

1. Use only fresh fruit, herbs and juices, especially lime juice, which should be squeezed right before serving or it loses its flavor.

2. Invest in the right tools: shakers, knives, strainers, muddlers, bar spoon, jigger and the sharp gadget that’s called a stripper “except in Vegas,” Abou-Ganim says, “where we call it a zester to avoid confusion.”

3. Use proper glassware.

4. Use only fresh, quality garnishes. “I can tell how serious a bar is by their garnish tray,” Abou-Ganim-says.

5. Stir drinks made only with spirits or with bubbles; shake drinks made with juice and other mixers. “The harder you shake,” DeGroff advises, “the better it’s going to taste.”

Check out the entire article here.

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