A Connoisseur in the making

[kinsmajp]

Hello. My name's Jake and I'm from the frozen cold state of Wisconsin. I am currently attending college and I am 22. Last summer, I was looking online at various drink recipes and went to the store to by some ingredients for some drinks. The first drink I ever made was a Deer Hunter. The second two were with drinks with Midori and Washington Apples. After that wonderful excursion, I decided to slowly stock up on the various types/flavors of alcohol. I am by all means not a typical college student just spying around. I have bought many books, visited many restaurants and gotten my bartender's license. This upcoming summer I will be bartending at local golf course and learning more of the tricks of the trade. I look forward to learning as much as I can about the different types of liquors, wines and beers and look forward to trying new things!

I look forward to your fellow contributions of knowledge!

Jake

[Evinissent Cum Guinness]

Welcome, congrats on the bar tending ticket. If you haven't already, master the standards, they're the best. That's the first step, in my opinion, of being a "connoisseur" of liquor - splashing together a glorified fruit punch, calling it a sexual metaphor, and serving it in a huge glass is neither classy nor connoisseurship. Likewise, avoid mixes - even collins mixes. If you want to become known as a good bartender, especially at a place like a golf course, use the freshest ingrediants you can make - if someone orders an old fashioned (which they should) then use sugar cubes, not simple sugar. Lime, lemon, and club soda are easy enough to get a hold of that Collins mix shouldn't be necessary at a bar. Most importantly, mint extract and 7UP are NEVER acceptable ingredients in a mint julep. Christ.

Anyway, welcome.

[kinsmajp]

Thank Guinness! The last thing I want is to have the "connoisseur" term be confused and misconstrued with the term "college student." I completely agree with what you have to say, as when I hold certain events today I always use the freshest ingredients possible. It may seem crazy to some to go through limes, lemons, pickles, olives, etc. faster than water in a faucet but that's how it works. Thanks for the tips and I look forward to sharing further experiences along the way. Thanks.

[Witchy]

Originally Posted by Evinissent Cum Guinness

Welcome, congrats on the bar tending ticket. If you haven't already, master the standards, they're the best. That's the first step, in my opinion, of being a "connoisseur" of liquor - splashing together a glorified fruit punch, calling it a sexual metaphor, and serving it in a huge glass is neither classy nor connoisseurship. Likewise, avoid mixes - even collins mixes. If you want to become known as a good bartender, especially at a place like a golf course, use the freshest ingrediants you can make - if someone orders an old fashioned (which they should) then use sugar cubes, not simple sugar. Lime, lemon, and club soda are easy enough to get a hold of that Collins mix shouldn't be necessary at a bar. Most importantly, mint extract and 7UP are NEVER acceptable ingredients in a mint julep. Christ.

Anyway, welcome.

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