I'm a bartender who "free pours". Most days, you "pour for your drawer". You must accurately pour 1.25 oz. 2 oz. and 3 oz. BEFORE you get your register drawer. We practice nearly EVERY DAY. Once a week won't cut it. Honestly, I prefer working with jiggers but accurate, free pouring is a LOT faster.

As a new home bartender: Very good points on the shaker. I've watched countless YT videos and I've seen the tin-on-tin used pretty much everywhere, so that's what I got. I do not regret it. It feels natural and great to shake with a tin-on-tin (get a weighted one). On the mixing glass: I don't have one yet. I'm pretty basic and I use the cheater tin to stir. I do have a pint glass, so I'll give that one a try, thank you! The barspoon: I got the second time. The one with the layering device / muddler on it. I like it. It's a "multitool" and I don't have to spend that much money. Strainer: I do not have a Julep strainer yet. I have a very "dense" (if that makes sense, sorry I'm kinda tipsy :) ) Hawthorne strainer that I use in place. It looks like the "vintage" strainer you've shown off. It does the job pretty well. For a double strainer, I use a strainer that isn't that deep, but it still keeps stuff out and I already had that in the kitchen. I do share you taste to keep cocktails clean. For someone on a budget or using more of their money on quality or diversity of booze, I do recommend mixing in the cheater tin / pint glass (if you have one), using the Hawthorne strainer in place of a Julep and using the layering device on the spoon to muddle until you get some experience and money to buy the missing gear.

I like using a Japanese jigger because the narrower body means the measure is less thrown off if you don't fill it all the way to the brim than with a wider jigger. I don't like filling it to the brim because that leads to more spillage. Definitely less accurate with smaller measurements, but fine if you are using it with cocktails that mostly deal in .5, 1, 1.5, or 2oz pours, which covers most drinks.

Anticipating part 2 of this video. Guessing you'll have a citrus squeezer, peeler, maybe the Japanese bitters shaker, possibly storage ideas for homemade things like simple syrup.

A great addition to this is a towel to wipe everything. Keep it clean.

My favorite gear purchase has been a decent mixing glass, bar spoon and strainer. Just a nicer experience than mixing in the shaker glass, and the bar spoon is great for fishing out the Luxardo cherries. And pour spouts on all the bottles have been great for reducing spillage.

Brilliant Leandro. So useful. Looking forward to the next instalment

Hey LD! It's been a while since I've watched your content, but I just want to thank you for everything you've done for the community, and stay blessed my man✊

always a nice way to start my day

This was informative, looking forward to the next one

Terrfic super informative video Leondro!! Love your content!! Have an awesome day!! Cheers!! 🙂

Bartenders where I work have to pass a test to get out of training and stirring is definitely the hardest part of the test. It takes a lot of practice at first to not only do to properly make the drink but to do it in a way that is efficient to your body and looks professional.

The flat bottom is used for layering. Mind Blown.

Thanks Big Papa

Great video Big Papa, I've actually taken a lot of your advice since the start of the pandemic as I built up my own home bar. For my mixing glass I use a glass pint tankard with a handle. It's heavy, doesn't move about and my hawthorne strainer which I've customised with a higher number of springs fits over the top fine. And it looks quite unique.

Helpful video. When I started mixing my own cocktails someone gave me a nice cobbler-style shaker whose top gets stuck from metal contraction, so I don't use it anymore. I bought a nice starter set from Kohl's department store that has a Boston shaker, muddler, bar spoon, jigger and bottle opener. So far that set has done well for occasional use but I upgraded to a better jigger long ago.

Worth pointing out that a mixing glass is not necessary-- Dave Arnold recommends using a Grand Tin not only because of the versatility, but the lower specific heat of the metal means you waste less time mixing (cooling down the glass while you cool down the drink). I personally keep my mixing glass in the freezer for this reason.

@TheEducatedBarfly

Жыл бұрын

Yeah that’s all true it really boils down to aesthetics

Hell yea, you’ll always be the Bar Daddy of KZread. Don’t tell Greg.

I started out with a french-style shaker and while the fact that everything will be locked in while frozen is true, with a bit of practice you can break the seal. May not be exactly as one-tap-to-release as a boston shaker but it's definitely not the end of the world, just takes more finger action. Also I would say that if you reached the point where you want/are interested in a stirring glass, just get a stirring glass. For the longest of time i just stirred my drinks in the glass they'd be presented in if possibile, if not, just the bottom tin of a shaker. However the biggest draw of the stirring glass is the longer 'travel' of the spoon on the bottom edge, getting more 'stir' with each stir. And one of the easy mistakes to make starting out is just not stirring your drinks enough, especially with something like an old fashioned, and a wide bottom helps. Also some stirring glasses are wider at the bottom specifically for this and i'd definitely tell people that are considering to get one of those (also ideally having an opening you can put your hand through to easy-clean it in the sink). Oh, and as for jiggers, i really love the insight that i got from fellow drinks youtuber Anders. The reason he uses the rubber-in-the-middle-one is that it's the right size/height to drop in on the edges of the shaker and have it sit in the shaker tin while dripping from both sides whatever you poured with it. I kind of dislike how much syrup can end up still in a jigger if you don't leave it a few seconds to drip in. I got ice to crush and other things anyway before i start shaking, and i have those seconds availible.. plus i'm a home bartender so \_o.o_/.

Loving the content!

Great video 👏🏻

I’ve been using that Cheese peeler that you had in your previous video. That thing is so awesome and consistent that I immediately adopted it into my tool kit

@kevinfager.

Жыл бұрын

Mines in the mail 🤣 I’ve always hated every peeler at every bar and the ones I’ve bought. The last one was the best quality but as he mentioned a little pith is good and it left NO pith. Impressive but not as functional. Excited to finally have that tool locked in.

@johnolmos8670

Жыл бұрын

@@kevinfager. I always like pith in my peel because then I can shape it however I want and it is stiff and stable. You can’t do anything with a flabby peel

Can you please make a video about the differences in all the barfly shaker tins? I’m currently trying to decide which ones I want to go with. Awesome video as always!

Quite insightful

with the tear drop spoon just flip that sucker upside down and use the weighted tear drop to stir, with the spoon at the top, and you will be able to stir SO much faster and effortlessly. pro tip!! you can stir with two spoons and two mixing glasses in one hand while shaking a cocktail and really impress your bar guests!

Don’t let MikeMGTV hear you talk about barspoons like that

Okay Big Papa! I remember in the beginning your pet peeve was ice shards. LOL! I need a bar spoon.

One thing I see you do in many of your videos, but you didn't mention is using the teardrop end of the bar spoon to chip or break up ice cubes.

The Japanese jigger is better for accuracy because the top is less wide so if you’re off a little you’re not off as much

Thanks big poppa

I started with a Cobbler Shaker, now I have a Cobbler shaker, a Two Tin Boston shaker, a Glass Boston shaker, another Cobbler shaker with a long neck (from Ikea, kind of a mix between a cobbler and parisian) and a Parisian Shaker.. :D And I'm still looking for your kind of Vintage boston shaker and I hesitate on getting the same shakers but in copper finish.. x)

You love it when we call you Big Papa

Big poppa taught me

Progress! Now he admits that there’s only “A LITTLE” artistry.. ..to stirring..

He said "Big Papa" hahahaha! Gotta love the google spy machine... I was just looking on amazon last night for a starter kit. Funny this video shows up the next day.

never had any problem with a glass shaker either with loosing seal or with opening... I don't hit mine glass to open the shaker, you just have to pull it like a lever about an inch from the spot where its flush with the tin

🎵LD loves it when you call him Big Pappa🎵

Great coverage of the important bits! Aside from aesthetics, do you see a downside to the cup-style measuring devices as opposed to a jigger? I have both, but find myself using the mini measuring cups far more often because they're just easier to pour (or juice) into (I have a 3/4 oz measure on both, so that's not a factor). Glad to see you dispensing with the need for a julep strainer. For some reason that got established as convention, but it's pretty pointless and can be awkward at times, as you point out.

@TheEducatedBarfly

Жыл бұрын

The measuring cup jiggers are fine I do hate them aesthetically though :)

A downside to the Japanese style jigger is it creates a messy, wet, sticky work area on the counter, constantly flipping it over and dripping sticky syrups and juices wherever it rests.

@MatthewBlackwell1015

Жыл бұрын

That's exactly why I don't like my oxo one as well... but it has that 1/3 measurement that so many cocktails that I want to try seem to have these days. So I use my regular graduated one and then the oxo one for those 1/3 variations. If only they could just add one more line into the graduated one...

@carlthekatt

Жыл бұрын

Tip - get a commercial-grade bar mat. Best $25 I ever spent. You can throw it in the dishwasher, pour a full beer into one, or literally drive a car over it. Much better than getting sticky stuff on your wooden bar top.

@xSintex

Жыл бұрын

@@carlthekatt Are there some magical mats that won't hold up to a car driving over them? its a mat, my guy. That's not a selling point, lol.

The ice you use is very important. Iv worked a restaurants that use soft drink ice as their bar ice. Not good.

Most bar spoons I see have those little prongs on the other end. I know you didn't recommend that version but what are those even supposed to be for?

Is a glass mixing glass better than a stainless steel one?

What is the device you use to reseal club soda bottles? I'm pretty sure i've seen you use one but I can't seem to find a video today where you use it.

the graduated jigger is not in your amazon store (or at least i didn't see it with the rest of the jiggers)

Can you also make an alternatives to these tools? For example you do not have a boston shaker, what can you use instead.

@Kevlar830

Жыл бұрын

You can use like a sealable jar, Vlad Slick Bartender often uses the bottles that you can remove the bottom (like "Crew Bottle"), if you have a kitchen shaker (to make omelet, emulsify eggs,..) you can also use this. Actually, anything sealable and not fragile should work, preferably with a lid or a neck at the top so you can pour without getting the big pieces of ice in your drink. Hope that helps, cheers ! :)

@r___n___

Жыл бұрын

@@Kevlar830 Before I started my home bar, that's what I did. Back then, I don't want to spend more money on tools than buying booze. I used an old stainless steel tumbler so I could avoid shattering the glass. I also used a french press as my mixing glass.

@Kevlar830

Жыл бұрын

@@r___n___ Ah a French Press shaker ? That's clever ! x) Tbh, you can get nice bar kits for around 20€ (in Europe at least), that's what I paid for my first bar tools, it's not the best quality, but everything still works 3 years later and that's maybe the best investment to begin the home bar imo. I don't know if Leandro would make a video about the cheap alternatives since he likes everything to be precise, clean, sharp,.. But it could be useful for some people I bet !

@xSintex

Жыл бұрын

If you do not have a boston shaker, you buy it while you're buying your alcohol that you're going to mix into a cocktail. Its not absolutely necessary, but its downright stupid to buy ingredients for a cocktail and not buy at least a cheap shaker at the same store.

What juicer do you use?

I hate cobbler shakers, I don't know why they are still used. Maybe the fancy Japanese ones are better than the ones I tried though.

Where's the citrus juicer!?

Thank you Big Papa. OH wait that sounds weird.

just found your channel..its great..you are a great source for me....im going to make bank selling your drinks and elevate my life..thanks !!!!!!!!!

Some of the links to the tools no longer work. The link to the muddler goes nowhere and the bar spoon is no longer available.

@TheEducatedBarfly

Жыл бұрын

I’ll update them :)

You look younger in this video! Could swear youre only 28

“BIG PAPA” BIGGIE KARAOKE VIDEO AT 500K SUBS, PLS!!!

@TheEducatedBarfly

Жыл бұрын

Oh we can do that 😂

Leandro I love you, but please don't call yourself big papa. It does things to me and I'm not sure how to feel about it.

Hey, I tried what I read the other day and it was mind blowing to see her writhing with pleasure and ready for anything. It started when I learned to last at least 30 minutes go’ogling the latest by Greyzar Drinbo and now she just can't have enough

As someone who has smashed many a glass Boston shaker and has awful times with cobblers sticking I’d recommend the Craft cocktail shaker. Never, ever sticks.

Fuck ounces

@TheEducatedBarfly

Жыл бұрын

😂