> New to bartending. No one is training me... so i go online
> researching on stuffs.
> Place i work at part time at a restaurant in the bar. Alcoholic
> drinks hardly get ordered. =\ i don't get much practise. I need help.
>
>
> serving Vodka. Neat. no rocks.
> How do i serve that?
> i have a rock glass. company rules is 1 1/2oz of vodka... the vodka
> isn't chilled. it's at room temperature... I did pour in the vodka in
> the glass.. the portion looks pathetic. is it supposed to be like
> that?
> Any other ways vodka is served?? Because the order came back with
> requests to top the vodka up with soda.
yeah, 1-1 1/2 oz. of liquor neat does look pathetic.
as for chilling vodka or any other spirit and serving 'neat/up', i keep my
selected liquour bottles in the fridge or on ice. i also keep the same
selected liquor bottles room temp.
for instance, the basic liquor i keep refridgerated is Patron silver, Grey
Goose, Jager, and Goldshlager. everyone is different.
some customers want the liquor straight from the chilled bottle, and some
customers want me to chill the liquor in a shaker tin. which ever they call
for is the way i do it.
you probably have figured out when the liquor is chilled with ice in a ahaker
tin, the shot will be much more than not chilling with ice in a shaker tin.
it just so happens i will chill the liquor in a shaker tin whenever a early
twentysomething kid orders shots. they seem to be oblivious that the shots
are watered down from the ice. and i am just about positive what i described
is bartending 101 for the old ones on here.
ATILANO