Comments on: How to Make a Daiquiri – The American Bartending School Way

By: rcb4d

rcb4d — Mon, 10 Jun 2013 18:25:19 +0000

A full five years later, this guy uses the comments section of his video to defend his right to use sour mix. He’ll be working most afternoon shifts at the Glendale Mall Applebees, if anyone is thirsty.

By: damien

damien — Sun, 17 Mar 2013 22:59:50 +0000

Hands up who thinks are Daiquiri video is better than his??
http://www.socialandcocktail.co.uk/cocktails/daiquiri/

By: VGA

VGA — Tue, 04 Sep 2012 01:59:26 +0000

I’m not even a bartender and I would argue that my daiquiri is better than his. If only because I use fresh lime juice. From those old fashioned limes, rather than from those new fangled bottled mixes.

By: Mike Chapman

Mike Chapman — Sun, 13 May 2012 10:47:12 +0000

very useful advice on the use of fresh limes, I did not know that, thanks

By: Adam Kanter

Adam Kanter — Thu, 22 Mar 2012 17:10:26 +0000

So this guy eventually re-shot the video for the daiquiri, eliminating the nose-picking and his diatribe against limes. Know where I can find this original video you posted?

By: Tony

Tony — Wed, 07 Mar 2012 01:39:14 +0000

Epic!
I am sitting here by myself laughing aloud to my empty apartment, it’s THAT kind of funny.

Years ago I was a restaurant manager, before I wised up and went back to bartending. When an applicant told me or put on their resume that they had been to bartending school, it was an immediate call to arms to promptly put their application shall we say, ’somewhere safe.’ I won’t say that I ’round filed’ them but hey, stuff was known to fall off my desk into the trash. It happens.

Thank you Jeff!

By: Claire

Claire — Thu, 23 Feb 2012 13:38:10 +0000

Oh ma gawwwwwwwd. I want to lie in the shower in the foetal position for a while until maybe the trauma of that Rob Roy video fades away.

The best part, quite apart from the lack of bitters (and the olive barnacles) was how you must only stir the drink 8 times, for a maximum of 4 seconds. Lest it become cold, good heavens!!!

By: Guillaume Lamy

Guillaume Lamy — Wed, 15 Feb 2012 23:07:21 +0000

Thank you Jeff, this was precious.

My suggestion: send this guy to Cuba with a case of sour mix.

By: Kelli Sparkles

Kelli Sparkles — Sun, 15 Jan 2012 19:25:47 +0000

Mortified! I have recently started bartending at TGI’s and was horrified to discover they don’t use fresh lime in their daiquiris! (which are 99.9% of the strawberry frozen variety.) Sweet and sour mix is NOT a fair substitute, however passable in these flavoured, frozen varieties. A straight-up, classic daiquiri should consist of RUM, LIME and GOMME/SUGAR.

As for the nose picking, who the HELL edited this? I think hes a lonely man, filming this himself in his front room. With no bartending experience AT ALL. And the drinks he makes are used to groom the unsuspecting passers by he kidnaps and then trains to be the worst bartenders on the planet. Go you!

By: Sam Halhuli

Sam Halhuli — Tue, 22 Nov 2011 19:41:12 +0000

That was beautiful!
I’m not sure what was more disgusting. The nose play or the recipe.

By: Ramya

Ramya — Thu, 05 May 2011 16:39:01 +0000

I’ve only been behind the bar for a month and even I had to cringe…. =/

By: Michael

Michael — Tue, 15 Feb 2011 06:11:30 +0000

I particularly love his method of seperating the boston glass (sorry… glass mixing cup). I prefer to avoid broken glass in my cocktails.
Also, i can just imagine Hemmingway sitting at the bar at La Floridita and being asked ‘would you like Daiquiri #3 or this commercially available sour mix?’

By: Ouch.

Ouch. — Sun, 17 Oct 2010 16:43:47 +0000

I love how he stares at the rum bottle for a second like it’s some kind of alien substance before carefully reading off the label.

By: LaCheshireChat

LaCheshireChat — Mon, 30 Aug 2010 17:40:02 +0000

Bwahahahahaha!
But, seriously, better this guy uses the S&S mix than fresh limes, I wouldn’t want this pick-ticular guy squeezing fresh juice, heaven only knows where ELSE his hands have been! Washer or walker? I’m guessing the latter! Yuck!

By: win

win — Sat, 24 Jul 2010 04:31:50 +0000

Shit bartending school, is gum syrup or sugar really that hard to use?

By: jgtx

jgtx — Sun, 11 Apr 2010 07:44:24 +0000

This dude is unreal. I went to youtube and it only gets worse. I had to stop watching after I saw his Manhattan without bitters.

By: Sherri

Sherri — Fri, 27 Nov 2009 16:48:35 +0000

Unbelievable. I had to watch more to see if they were all equally bad. Yup. Pretty much so. Although I did learn how to make a really great Bloody Mary. You put one ounce of vodka in your ice-filled rocks glass, and then you open a bottle of store bought bloody mary mix and pour some in.

Priceless info here. Didja know that bloody marys used ta be just tomato juice and vodka, but nowadays it’s tomato juice and pretty much whatever else the manufacturer wants to add to it.

Where do I enroll???

By: lauren mote

lauren mote — Fri, 11 Sep 2009 22:44:53 +0000

ya, limes are always out of season for me… what else.. hmmm…. ya, i loved the 10 second nostral scratch/pick followed by the molestation of the liquor nozzel.
end.

By: Bernhard

Bernhard — Sat, 22 Aug 2009 09:51:53 +0000

No I understand why in some areas of the USA you are allowed to wear weapons….I suppose you get through with self defence, when sth. like that is served.

By: ND

ND — Tue, 18 Aug 2009 17:45:48 +0000

I once had the misfortune of working with a bartender from Engrish. Ditto.

By: MRG

MRG — Tue, 18 Aug 2009 16:06:51 +0000

I had the misfortune of working with a bartender from American once. As I entered my management career I made it a point to never hire ANYONE with American on their resume. These morons give us all a bad name…

By: matt

matt — Mon, 06 Jul 2009 14:51:07 +0000

That is so retarded. Do they actually pay this guy?

Lets cut corners and hope customers don’t notice….

By: Leon

Leon — Sun, 21 Jun 2009 12:29:03 +0000

I cant believe that he forgot to add the boogers to the “rob roy”

unless the inclusion of the olive counts….

By: Dominik MJ

Dominik MJ — Fri, 12 Jun 2009 13:14:20 +0000

Like everywhere on the world and almost everydrink, Cubans are preparing their Mojitos in a variety of ways. Though the “classic” way with lime juice and bruised mint in a highball seems to be the most authentic and also the most common recipe…

By: ND

ND — Fri, 05 Jun 2009 18:04:09 +0000

I’ve always found a Daiquiri to be kind of like a more sophisticated Caipirinha, and it’d be interesting to do some research into how the Cubans generally drink theirs (I imagine they have a similar arrangement to the Brazilian bathtub full of cachaca and a lime tree in the back yard (: ). Someone commented on Robert Hess’s Mojito video that Cubans drink their Mojitos in a similar format to a Caipirinha, with the lime and mint muddled and served in a rocks glass over ice (no soda). I’ve tried this, and it makes for a great drink (although I’ve found that you need to use a gold or dark rum to prevent the other stuff from overpowering the drink—the muddled mint also produces a kind of “louche”, which is pretty cool).