How can I remember drink recipes for bartending?
BARTENDING AND DRINK MEMORIZATION
Quite a few bartending students have asked me how I’m able to memorize so many drinks. When I learned bartending in 1979, 1980 we did not use Mnemonics. However I had a system of my own which I employed known as “The Major System”. Today there are many memory tips and tricks for bartenders in schools just starting to learn. The technique relied upon uses (primarily) Acrostics and Acronyms, with some rhyming from time to time. An acrostic is where you use the first letter of each ingredient to form a meaningful sentence with words starting with the same letters as the ingredients. The sentence should be easy to associate with the name of the drink, and easily relate to the drink’s name. What memory aids like these do is help to chunk more information into memory by encrypting it, but also make it make more sense as a sentence, than just be a list of ingredients – at least until you know it well and don’t require the memory device or “crutch” any more. Acrostics are a form of “elaborative encoding” which is a way of saying you’ve danced around what you’re learning and performed a lot of time doing mental tricks, often involving imagery, that helps you quickly recall a recipe by hearing its name. Acronyms work a bit differently because now the first letter of each ingredient is used to make a word. So “Clap,” for instance, stands for Cherry Heering, Lime Juice, Angostura Bitters, and Pineapple Juice. There are a few disadvantages of Acronyms and Acrostics which aren’t difficult to overcome, but time and effort are still needed. People often think that Mnemonics should make all memorizing super fast and easy, but the fact is that what it’s really best for is making learning (memorizing) super accurate for many details “chunked” together. It’s the elaborative encoding that makes the chunking so efficient. By making the encoding meaningful the drink name itself can be used to prime the memory. But Acrostics and Acronyms only go so far. They’re great for memorizing lists of name ingredients, but they don’t do anything for garnishes, individual ingredient quantities, or glassware. The advantages of Mnemonics systems is that there are many, and they can be combined to encompass lists, quantities, methods, garnishes and even drink history. Today I drew out my means of encoding a Singapore Sling into memory. It’s somewhat elaborate, fairly refined, and combines different forms of advanced Mnemonotechnique.Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of bartending and bar management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown clubs and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa in Exclusive Platinum Service Awards Clubs, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.