Cheers June 2015

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 34 of 51 35 June 2015 • USE A MISTO SPRAY BOTTLE TO MIMIC A RINSING TECHNIQUE. It's quicker to spray your spirit from the Misto bottle into a glass than it is to pour a tiny amount in, coat the inside of the glass, then dump the excess, says Peters. This also eliminates waste "and will extend the life of a bottle three to four times longer than if you use a traditional rinsing technique." What's more, the spray rinse can be a beautiful and interesting part of your drink presentation, Peters notes. "Spraying vermouth or absinthe into a glass in front of your guests really piques their interest and can start a dialog that will make for a unique experience that can be quite memorable." DEVELOP YOUR SIGNATURE SHAKE. Have fun when you shake a drink: "It's one of the most important parts of bartending, because it makes the spirit smooth by dilution and customers love it," says Blair of the Whiteface Lodge. Every bartender has his or her own shake, so don't be afraid to get creative. But be sure to count the shakes and make them the same every time, Blair notes. "The more or less a drink is shaken determines the consistency of the cocktail, which ultimately brings people back to the bar." MAKE A COMPLEX DRINK IN BATCHES. Some state laws prevent bartenders from batching their pours, so split the alcohol from the mix, Blair says. Instead of adding each ingredient at a time, make a large batch and put it in a bottle. "The mix should fi t easily in a quart container and makes it super easy when the mixer is out," Blair says. Just grab a funnel, refi ll your bottle and continue pouring. The ration of this type of prebatched cocktail is roughly one part spirit to two parts mixer, he adds. SMILE AND BE FRIENDLY. Keep a few interesting stories and jokes in your back pocket for making conversation with guests, says Labinot Gashi, bartender at Gaby Bar in the Sofi tel New York. Remember that "you're not serving people drinks, you're serving drinks to people," Sabrine Dhaliwal, bar manager, West Restaurant + Bar, Vancouver, BC. Women tend to have a certain touch and fi nesse that men don't, she says, so if you're a female bartender, "be proud of it, be yourself and work hard. And there's not much that can beat a smile from a woman." REMEMBER YOUR REGULARS. Always remember what your regular customers like to drink, Gashi says. It will keep them coming back. And when you do fi nd yourself serving returning customers, ask them if they'd like their usual as opposed to the name of the cocktail, Gashi adds. "This makes guests feel good: They've found someone who listens to them." BOB PETERS SABRINE DHALIWAL LABINOT GASHI

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