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

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).

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Fri, 05 Jun 2009 17:27:50 +0000

Lisa C – Sorry to say, but he’s using the proper glass. Daiquiris were never meant to be blended.

By: Todd Appel

Todd Appel — Fri, 05 Jun 2009 16:40:53 +0000

Little known factoid: Pre Castro Cuba was the land of gatorade green sweet and sour mix…matched the snot on the fingers and wrist and sleeve of the cane field workers…

This is tradition at its best

we dont need no stinking limes!

How does that stuff get made?

my jaw needs help getting off the ground..

By: Lisa C

Lisa C — Fri, 05 Jun 2009 15:01:36 +0000

OOPS, SORRY, for some reason, I the send button hit itself…
So, as I was saying, there was NO WAY my instructor would let me or anyone else for that matter, get away with making a drink like that, (or picked my nose whilst I did it) She would have kicked me to the curb and told me NEVER to come back.

And BTW, since when is a Daiquiri made in a freakin martini glass????? What a moron!!!

By: Lisa C

Lisa C — Fri, 05 Jun 2009 14:56:53 +0000

OMG! Now that guy gives Bartending schools such a bad name!!!!
I recently went back to bartending after many years of being away. I did go through a good bartending school where there was NO WAY

By: jess

jess — Sat, 16 May 2009 12:24:00 +0000

farkn hell theres no pride in his work “the easy way to make a good drink” make it properly in less bloody time use FRESH LIMES use as many FRESH ingredients possible. tard

By: Chris

Chris — Sat, 25 Apr 2009 12:14:53 +0000

Ok now I just watched the actual video in question. Is this guy KIDDING? He’s teaching people how to tend bar? “Well, people don’t really use fresh limes anymore because they’re expensive, or they’re out of season…” etc. Hey, Clown, when’s the last time you walked into a grocery store and DIDN’T see limes for sale? God forbid! Let’s use the sweet and sour instead because the sourness varies depending on how ripe the limes are! Perfect reasoning there.

By: Chris

Chris — Sat, 25 Apr 2009 11:54:30 +0000

Most bartending “schools” are cookie-cutter mills that turn out “bartenders” the way Basic Training turns out soldiers. Would you rather assault a hill with a know-nothing rookie or a salty NCO? I went into one is SF recently looking for job leads and watched an “instructor” tell six young newbies how Cointreau, Triple Sec, Curacao and Grand Marnier are “basically all the same thing–orange flavored booze, just some cost more than others!” Wow. Glad these kids were paying hundreds to learn a bunch of BS like that.

By: Churba

Churba — Mon, 20 Apr 2009 00:46:03 +0000

I went to bar school, however, I went to a proper trade college for it – COTAH(College of Tourism and Hospitality) in Brisbane, Australia. They’re actually accredited – which is hard to do back home – and our teacher was hard, and sometimes a bit of a bastard, but he was fair, and it was for our benefit – like a drill instructor with a cocktail shaker.
Not only did he drill into us good technique(to this day I still wince when someone scoops ice with a glass) but he also gave us a large amount of knowledge about cocktail creation, tastes, flavors and such.
He never let us put a cocktail on the bar that we had not tasted ourselves – his theory went that if you’re not willing to taste it, and don’t have a medical reason not to do so, you shouldn’t be serving it to a customer. He also taught us there are two industries where you can never betray your client – Medicine and bartending.

I recall I kept over-using bitters in my cocktails, and he asked me “Do you know your ingredient?” and I said, somewhat insolently(I felt like he was treating me as if I was stupid) “Of course, It’s bitters.” and he said “Descibe the taste to me, then. Take a shot of it.” So I did, and rapidly learned that I didn’t really know my ingredient as well as I thought i did, and that drinking neat bitters is really not something I want to do on a regular basis.