Message 27540 of 39188 in General Discussion

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> Hi All... 
> We just got a new GM at our hotel who's an F&B guy from way back. 
> Here's how he'd like us to start pouring our cocktails: 3/4 of the 
> total amount of alcohol over the ice, then the mix, then the last 1/4 
> of the alcohol.
> 
> Everyone's been raving about the guy for different reasons but I have 
> to say that based on this technique alone, I question his sanity. If 
> he sends a shopper into my bar on a crazy-busy night, would the 
> shopper rather see that I'm getting the guests served as quickly as I 
> can or that the "extra step" technique is in place?
> 
> And how about portion control? It's not hard to measure what you're 
> pouring when it's one long count, but two? Or using a jigger - should 
> I ask him when he'll supply us with that hard-to-find 1/4 oz sized 
> measure?
> 
> I want to give the guy the benefit of a doubt, especially since he's 
> my boss but I've been slingin' drinks for 21 years (in the U.S.) and 
> have never heard of this. What about anyone else? Is it me who's been 
> sheltered? Or is our new manager off his rocker?
> 
> Leslie

I've read several responses, so I know what I'm in for answering your 
question, but you should have an answer. It is the way that every professional 
bartender I ever knew poured their highballs when I was tending bar. This 
technic was intended to make the drink taste stronger because you had straight 
booze in the first sip or two. Like anything else, once you understood and 
practiced it, it was every bit as fast as a straight pour. It would appear 
your GM is resurrecting an older technique, that was lost in most places along 
the way.

Chance