Bartender Teaches Bartending
November 20, 2010 by Wines Links
Filed under cocktails
Professional Bar Instructor and Bar Chef teaches bartending – White Chocolate Martini.
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I really like your style to make and teach how to do the drinks good job man
damn where does he find these broads?
he is very good!
that looks so delish!
great video, hot girl!
Just made this, and I love it!
Thanks for giving straight forward recipes in your videos that make it easy for a novice like me get more into the art of martinis.
He’s just trying to teach the home bartender a new drink, and as a home bartender it looks like it would taste great.
Keep the videos coming.
excellent video
wow… calories
Thanks!
brillintly made series..keep it up
with love
how do you remember all the drinks people are ordering especially if there are specialty orders.
i want to learn that^^,
thanx for the video keep posting more up if you can
Half-Cream Half-milk, usually for coffee, but good for other things as well. Not as heavy as regular cream, less fatty, etc.
what’s a ‘half & half’? is it cream… like normal cream?
this cocktail looks delicious….
use a diffent type of syrup! I reccomend you use the hard shell quick dry syrup. You know the kind that gets hard when in contact of cold items. PLUS ITS DELICIOUS.
bruise it? what the hell, it’s not an apple. It’s liquid, from rotten stuff, it’s already bruised
Bruising is a contentious issue – in my opinion it’s a myth. Many if not most cocktails are shaken with the exception of a classic martini or a manhattan, which are stirred more to limit the dilution than to risk bruising.
Sorry, I thought it was sugar syrup, ignore me ><
Just a quick question here. Isn’t it bad form to shake pure alcohol? Doesn’t it bruise it too much? Or does this not apply to such alcohol as White Chocolate Liqueur, due to the fact it will contain other products? Would stiring the all the ingredients work just as well?
try making your own syrup, you prolly have a heavy one. Just take equal parts water and sugar. If you find it is still too heavy, try a thiner syrup.
Try cooling the syrup a bit. (Or the opposite)