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Road to Hacienda

Last night I competed in the Herradura “Road to Hacienda” Semi Finals.  

I took with me some learning lessons from World Class 2014, and so, I prepared for last night’s competition as best as I could.  I researched competition technical practices, I studied the delivery of past winners of many cocktail competitions, I studied the rules, and I practiced for many hours.  When it came time for me to execute, I was very happy with the delivery of the story, behind my inspiration for my cocktail.  My technical execution went very well, except for one thing, I forgot to pour the main ingredient in my margarita, and only realized after I had presented my special margarita to the judges. By this time it was too late to correct my error.  Even though I didn’t progress to the second round, I took away a hard lesson learned, and I will use this lesson for the next competition, whenever that may be.   

[cisco327]

Luberon Regal Cocktail

For Kathleen and the two guy’s from San Francisco

This past spring Chivas Regal held a drink contest.  The contest required the participants to enter three drinks.  I had planned on entering the contest and it was during this time that I was inspired to create the Luberon Regal cocktail.

While sitting in French class and admiring a poster of the lavender fields in Provence (FR), I decided that one of my cocktails would include lavender.  Below is the result of creating a cocktail inspired by the lavender fields in Provence (FR).

Ingredients

1 dash Scrappy’s Lavender bitters

1 dash Bitter Truth Cucumber bitters

6 drops Pernod Absinthe

.5 Bar spoon simple syrup (2 part sugar: 1 part water)

2 Ounces Chivas Regal 12 year blended scotch  

Preparation

Chill an old fashion glass with ice and soda water.

In a mixing cup combine all of the ingredients.  

Fill with Ice and stir for 15 seconds (Depending on the density of your ice, you will have to adjust your stir time).

Empty the old fashion glass and replace with cold draft or king ice cubes

Strain the drink into the old fashion glass

Finish with a lemon zest.

[cisco327]

Erika, Fabiola, and the French Martini

Last week I met two ladies (Erika and Fabiola) who were attending a conference in Chicago.  Erika ordered a French Martini and requested the recipe that I used to make it.  Here it is

1.5 oz of Grey Goose Vodka

.5 oz of Chambord

1.5 oz of Dole Pineapple juice

Lemon Zest

The recipe is easy and making the drink is easy too, only, you kind of have to use the right technique.

Chill a coupe or martini glass with ice and soda water

Combine all alcohol ingredients into a shaker tin and execute a hard shake. https://youtu.be/2yMoYhYZF4o

Empty the coupe/ martini glass

Double strain the drink with a hawthorn and coco strainer into the coupe/martini glass

Finish with a lemon zest. https://youtu.be/wbRfGTeBxYE (The end of the video shows how to execute a zest. * I prefer not to rim the glass

[cisco327]

The Martini Glass: Elegant, Sexy, prone to spilling?

Just as the drink has evolved through the years, so has the glass.  Some glasses have been both aesthetically appealing as well as functional.  However, there are also glasses that come out of the fashion first camp, where beauty trumps all.  Today we focus on the transportation part of the Martini.  As a fact, "according to me", the Martini glass is simply more difficult to handle.  So much more difficult that I will generally consult against the use of it, unless, I am familiar with the  person who handles staff training as well as the bar staff.  I very much prefer to use some type of coupe, because, unlike the Martini glass, the coupe is elegant, sophisticated, sexy and functional...  

If you are a server and the martini glass is your nemesis, I'm guessing the place where you work has martini glasses with a wide angles or the drink recipes used contain more volume than the glass was designed for.  Wide angles mean more room for waves, which could mean more prone to spill.  Martini glasses require at least 3/4" of room between the top of the beverage line and the rim of the glass.  This will help avoid spills when transporting drinks to tables.  If the glass has wide angles, then more room is required.  

Drink menu writers, creators, and copiers,

We should all take into consideration the glassware in our inventory.  We should always ask ourselves the following question, " Is this 4.5 oz super complex cocktail recipe that requires 25% dilution going to leave enough room in our martini glass so that our servers can deliver it at a speed greater than turtle?  Just as we continue to find cooking solutions to reduce the number of parts in a recipe, so should we look at the efficiency in delivery.  After you have perfected your recipe, test it out and make sure it travels as well as it tastes.  If it doesn't, change your recipe parts, or call the Libbey representative, they will be happy to bring out their glass inventory and you can test out the right look and the right size.

Why Servers get the short end of the stick....

The Martini glasses with wider angles present more of a challenge for servers than for bartenders.  This is because the height of the delivery is different for each.  Bartenders have the luxury of working with a bar that is 42 inches from the ground.  Servers work with tables that are 29 to 30 inches off the ground.  This presents more of an issue for servers, because people naturally pull the glass in to their body and bend their elbow when they deliver drinks at a lower height.

Bartenders have at least 2 feet of room between them and their guest.  Servers sometimes have to negotiate cramped rooms.

Servers often need to drop the height of their tray by bending at the elbow.

Servers often deliver the martini with their less dominate hand   

Why did I write this blog?

This blog was inspired by my friend who I respect very much and she was kind enough to share her perspective on my previous blog about cocktail napkins.  I will do my best to answer without offending... 

Should one use a cocktail napkin under a martini glass, table side or on the bar?  In my opinion, it is not ok.

Style, grace, and perception is a big part of what we do.  The way we serve, communicate, or conduct bottle service is all to impress our guests.  I think we need to focus on fixing the issue at hand, which is either volume or glass design driven.

I think that Managers and Owners need to be aware of how their glassware decisions can create inefficiencies, which ends up costing money.  Head Bartenders, Head Servers, and Managers need to communicate.  I have recently seen smart Managers and Owners now taking into account the perspective of their professional employees.  This is the result of a new era in our industry, where we see servers and bartenders who are credited with the following titles:

Sommelier

Mixologist

Spirits Professional

Wiskey, Saki, Gin, etc.. certified

So, talk to your head bartender and see if they can help.  Talk to your manager and see what they think.  Remember, behind all of the glamour, one way businesses are profitable is because they can increase margin by avoiding controllable costs..  Reducing drink volume increases margin, reducing cocktail napkin consumption reduces cost.  All small increases in margin and reductions in cost add up....

PS- Classic style martini's were a three oz recipe.  Even now that 4.5 oz beverage, is probably littered with a number of cordials for flavor reasons.  I find that it is more efficient to develop a syrup to achieve seasonal flavors.  This means we can still have a base spirt of at least 2 oz, then complement with a syrup and maybe another liqueur, amaro, aperitif, etc...  The end result is beverage under 16% cost versus one that is over 16%

I hope the information that I have provided will help you create efficiencies in your place of work.

Ok, so most of the servers who read this already know the in's and out's on how to serve cocktails in martini glasses, but maybe there are a few people who don't.  

All three of the points listed above "Why Servers get the short end of the stick"  contribute to a shaky hand.  See below, I have listed one method of delivery that I think might help.

While table side, bend at your torso to reduce the height of the drink in your tray hand

With your serving hand, strive for a slight bend at the elbow, but no straight arms.

Strive to keep the top of the glass near eye level for as long as possible. There will come a point in time during the delivery when you are between two guests and simply need to place the drink down.  By this point in time your arm should have a slight bend in the elbow and will be stable enough to just place the drink on the table.

[cisco327]

Beverage Napkin- Server and Customer Ettiquette

Ever put an elbow down on the bar in an attempt to get at the bartender on a busy night?  Ever pull your elbow back from the bar to inspect the wet substance that has just stained your shirt or jacket?  Today we talk about the use of the beverage napkin.  Why do we use it, when do we use it, and how the customer should use it.

Why do we use them?

Beverage napkins are used for many reasons, but there really is one important reason that we as bar professionals need to focus on.  Beverage napkins are used to soak up condensation from glasses.  

When do we use them?

Use beverage napkins for beverage that will create enough condensation to leave water marks on a table or bar….(Period)

Don’t use them for wine **

Don’t use them for champagne

Don’t use them for Brandy in a snifter

Don’t use them for a neat pour of bourbon

Don’t use them for a stemmed Martini or coupe

Using beverage napkins for any of the above drinks is like wearing white old school Adidas high tops with an Armani tuxedo, or dressing manicured feet with white cotton crew socks before slipping on a pair of Jimmy Choo’s.  

It’s not necessary, it’s not elegant, sexy, or kool, and it wastes time and money. 

** In some parts of the world it gets really hot, and I expect that some ice cubes are added to cool wine.  A few ice cubes in a stemmed glass of wine won’t lower the temperature long enough to create so much condensation that it will reach the bar.  However, if the customer orders their wine in a glass filled with ice, I suggest using a highball or Collins glass with a beverage napkin.  A wine glass filled with ice will create enough condensation that water will run down the stem of the glass and eventually reach the bar.

Do and Don’t for customer use of the beverage napkin?

If you are going to be seated at a table or bar and have ordered a beverage that requires a beverage napkin.

Do

Have a drink and replace your beverage on the beverage napkin provided for you.

Don’t

Tear up your napkin in a million pieces and litter the bar or table.  It sends a message of insecurity or messiness…

Ball up your napkin as soon as you get it and toss it on the bar.  It is inconsiderate and sends a bad message to the people sharing your company.

Ball up your gum in your napkin and place it on the bar.  It shows bad manners

Place your drink on the bar or table next to the beverage napkin.  I really shouldn’t have to explain this one.

If you are going to be standing with your drink in hand

Don’t use the napkin.**  

If for some reason, you need to step away just place the drink on the bar or table, a good server or bartender will see this and when you return you should see that a beverage napkin has been provided for your drink.

Some people neatly fold the napkin when having a drink in hand and pull it off like wearing peds (no show socks).  Others don’t neatly fold the napkin and so a sloppy wet mess is visible for all to see (no bueno).

Disclaimer- some bars or restaurants don’t practice the use of beverage napkins at the tables.  This could be attributed to the fact that beverage napkins just aren’t elegant, sexy, or kool.  As hard as we try with different colors, sizes, shapes, design or fabric, the beverage napkin is used for functional reasons, not because they are pretty. 

[cisco327]

Rules of the bar- Who gets to pick up the check?

Ever have a party with multiple members fighting over who is going to pay the bill?  How did you resolve it?  How long did it take to resolve the issue?  Did you unintentionally discriminate against one of your patrons?  How bad was your service disrupted?  In the past, I have been in this situation many a time and have failed to quickly, politely, and smoothly resolve the issue.  However, with practice there will be improvement and I will share with you my rule for, "Who gets to pay the bill?".

The person who presents payment first, gets to pay the bill.

(exception- If a guest requests to split off their portion, then you execute the split.)

Consistency and Control

The key to solving this issue is consistency and control.  Once you have set the rule in motion, you have to stick to it.  No exceptions!  When past customers who are familiar with the rule return to your establishment, they will:

Be ready to present payment when the bill is presented

Visit the bartender/server at the beginning of the night and present a credit card for payment

Forget about the rule, not present payment first, remember the rule, and respect you for being consistent

 Sometimes having control of the situation is a difficult task.  Control is often times a challenge when you deal with people who are used to being in charge.  I don't engage in trying to explain the rule any longer.  It's pretty straight forward and I have found that there are way too many people who are better at debating or just better at getting their way.  Remember, you are in the hospitality business and you are hard wired to want to please all of your guests.  The main issue here is you have two guests and very few options to quickly resolve this issue in a manner where neither of your guests get upset.  So, stick to the rule, smile and ask the person who presented payment first if they would like to allow the other guest to pay.  If they say yes, great, if they say no, well, you have just shifted the focus of the debate from you to another guest.

Don't unintentionally discriminate against one of your patrons?

Never, never, never and 5 times over, never refuse payment from a female who has presented payment first. It is 2014 and it hasn't been a man's world for a very long time.  If she presented first, and you take the other person's card, you might insult her.  Stick to the rule and if her partner insists on paying, then simply ask the woman if she will allow it.  If yes, then great, and if no, well, you are no longer the point of this conversation and you should immediately run her card.  

Don't let your service be disrupted?

If it is a busy night and you just spend 3 minutes debating or watching a debate on who is going to pay the bill, then you have just screwed yourself till the business rush is over.  The new tables that have just sat have not seen a server in three minutes.  The new people at the bar have just waited three minutes and haven't seen you pour one drink.  It takes 2.5 seconds to announce what the rule is and another 2.3 seconds to say "Sorry, it's the rule".  Smile, turn, and walk to the POS to run the payment.  The worst thing that could happen in this situation is one of the guests announces that they want separate bills (The only exception to the rule...).  Now you have to go back to the POS, split the bill, present the checks, then run two cards.  Congratulations, you just wasted 3-5 minutes and are officially in the weeds.  

In order for this to work you need to exude a pleasant confidence, smile, show empathy, and reinforce it's the rule and get out of dodge.  If they insist, then take an additional 3 seconds to ask the payer if they will allow the other guest to pay.  Once you get your answer, immediately exit, run the card and present the credit card slips.  If  the customer presses after you have presented the bill, to the winner of the rule, then get the manager, and get back to work.  Let your manager know who present payment first and then let them deal with the resolution

Most good servers and bartenders have systems in place to help keep their service efficient.  When unaccounted for issues present themselves during a busy time, a potentially lucrative night can turn into a service nightmare.  The rule above came out of a night where I assessed my performance after a challenging dinner service.  It is important to always reflect back on your service each night, and when you find areas for improvement, find an efficient solution and implement it.

Additional reading for a tricky repeat customer...

There is an industry customer who has twice slipped me a credit card and informed me that he wanted to pick up a tab.  Both times the tab for a group of 12-17 regular customers has been quite large and some of these regular customers have taken issue.  

The Resolution:

The next time I see the group of ladies who have taken issue, I will proactively ask them if as a standing rule I just split off the bill into two groups when this gentleman is present.  This way the ladies who have taken issue can have one tab and the gentle man who wants to pick up the rest can have another. 

I don't normally encourage the splitting of a bill, it is harder to keep track of, requires more steps to execute, and therefore not efficient, but in this case, hospitality is at stake and hospitality always beats efficiency.  I however, still hope that I can limit this to two tabs, because two is much more efficient than 12-17....

[cisco327]

To muddle or not to muddle, that was the question

This past Sunday I had a conversation with a bartender about muddling a cucumber.  He was telling me about a drink that requires muddling a cucumber and then adding citrus.  When he was finished I asked, why muddle the cucumber to begin with?  His response was "yeah, it seemed like double the work".  (If you haven't made the connection, no worries, I'll explain).  A cocktail that contains citrus is usually shaken hard with ice.  This will macerate the cucumber and so muddling was never really necessary.

During the past few years I have done my share of muddling, including Mojitos, Smashes, Midwest Style Old fashions etc....  I'm going to share with you my opinion on the topic and I hope that some of the information will help you advance your own style of the craft.

Muddling should be used when necessary or when you have "lots of time" and just want to add some flair for your customers.  So, if you are going to muddle, there are a few things that you should know.

Which mixing vessels and which muddlers to use

Mixing vessels

If you are currently use a pint glass, then I suggest you find a different glass with a wider base.  This will allow you the space to properly muddle citrus.  

Yari mixing vessels have a wide base, and work very well if you need to muddle.  (Beware! The bottom might crack off if you wash with extremely hot water.  This is because the Yari vessels are not tempered.)

Muddlers I have three types of muddlers in my bar kit

My Large Muddler- I use this muddler with mixing vessels that have wide bases.  This allows me to complete my muddle with just a few presses.

My Smaller Muddler-  I use this muddler if building my drink inside of an old fashion glass. 

The flat end of a stirring spoon, -is also used for muddling and I find that I use this instrument when bartending in establishments where I need not muddle very often and am limited to using a pint glass as a mixing vessel.  I only use this tool to muddle half wheels of citrus, berries, and herbs.  Never wedges.

Muddlers with spikes

If you are going to use a muddler that has a sharp pattern on the flat end, you will need to be very disciplined.  These sharp edges dig into the citrus peel and if you are not careful you'll end up getting a cocktail that is horribly sharp (taste too much of the peel).  I don't recommend this type of muddler...

Muddlers with a lacquer finish

Any Muddler that has a lacquer finish should be sanded down.  If you don't sand down the lacquer, it will eventually peel off and land in the drink..

So, why muddle in the first place? 

We muddle to extract juice and oil, we muddle to crush spices (sometimes), we muddle to open the veins in herbs, and if need be we muddle to break down sugar (though, I highly recommend that you use simple syrup).

Citrus

Muddling citrus to get fresh juice- If you are going to make a sour, a mule, or a mojito etc...I suggest that you invest in a juicer so that you can have fresh juice on hand and need not use a muddler.  You can also buy a citrus press if you plan to infrequently make fresh juice cocktails. 

If you want to get the oils from the skin in your cocktail-I suggest that you execute a zest rather than muddling.

***DISCLAIMER- Some cocktails historically were muddled and so you would muddle to keep with tradition.  Caipirinha, Midwest Old Fashion, Smash etc***

Berries

If there is any lemon, lime, grapefruit, or orange juice, in the drink you are making, then you need not muddle.  Throw your berries in the shaker with the rest of the drink and macerate them.

If there is no citrus, then by all means muddle and stir

Veggies, Melons, herbs, flowers, and anything else that can be muddled

If there is any lemon, lime, grapefruit, or orange juice, in the drink you are making, then you need not muddle.  Throw your Veggies, melons, herbs, flowers, etc... in the shaker with the rest of the drink and macerate them.

If there is no citrus, then by all means muddle and stir

If you plan on making many a muddled cocktails, then I suggest making a syrup, this will save you time, add to consistency and save you time.  (I said it twice because it's important.)

**You may have in the past worked with a fruit, or veggie, or anything else that is too hard to macerate, but can be muddled.  If that is the case, then yes, my rules above don't apply** 

How to muddle

Yes, there are different ways to muddle

Any fruit that contains citrus oils

Muddle the fruit part hard and muddle the rind or peel soft (if you muddle the rind or peel too hard you basically throw your cocktail out of balance.  Too much oil is not a good thing.

Herbs- Muddle soft, if you muddle to hard, you are like to turn your cocktail bitter

Flowers-  I suggest you steep them and then make a syrup, but if for some reason you feel like muddling an orchid, then study up on it and practice different ways with different conditions to muddle.  I'm not in the habit of muddling flowers, but I've seen tea made from flowers, so, study what you are using and learn how to extract the right amount of flavor....

Remember... My mom's spaghetti sauce might be different than your mom's, but it's still spaghetti sauce.  Be open with your cocktails....

[cisco327]

Last night a Bartender sat at my bar

Last night a Bartender sat at my bar and he was sitting there, as a returning customer from the week prior.  We greeted each other and afterward, he ordered a Manhattan on the rocks.  It was either during or after I finished making the Manhattan that he asked me if I was part of the USBG (United States Bartender's Guild).  After some minor difficulty I produced my Guild coin and placed it on the Bar.

For about two hours and up to the close of the bar we chatted about the Bar Craft.  Near the end of the night he asked me why I wasn't more proactive with the Guild, why I wasn't sharing my knowledge with other bartenders who have recently joined.  I honestly don't have an answer for his question, it seems I only have excuses that I have held on to for too long.

For those of you who cross paths with this blog, It is well worth you wile to pay the hundred dollars or so to join the Guild.  The Bartender's Guild exposes you to workshops, seminars, video tutorials, and other training and tastings that you will be hard pressed to learn on your own, trust me, I know.   

As for this blog, it seems that for now I am just about to publish after such a long time, and I regret having been away for so long.