Author Michael Ruhlman, known for interpreting the culinary arts for both home cooks and professionals through his 40 published books, discusses bartending in “The Book of Cocktail Ratios”1 (Scribner, 2023). On page 1 of the introduction titled “The Power of Ratios,” he explains that cocktail recipes rely heavily on precise ratios rather than unique ingredient combinations. He writes: “Most cocktail recipes, even more than food recipes, are fundamentally defined by their ratios, rather than by a unique combination of ingredients” fundamentally defined, meaning that exact measurements are fundamentally define the drink; any deviation of even one ingredient can unbalance the drink, rendering it unpalatable, or, when it’s a house recipe “signature” type drink on the drink menu, change the way the drink tastes depending upon which bartender is making it – and that’s not good. For example, the subtle flavor profiles of many Tiki drinks depend on meticulous ingredient measurements down to the drop, similar to how dashes of bitters define cocktails like Manhattans, Old Fashioneds, and Sazeracs. Which, by the way, is also why it is essential to rinse and drain all mixing equipment in between drinks. Those 6 drops of Scotch still clinging to the walls inside the jigger will (subtly or not) alter the next cocktail being measured if the jigger is adding unwanted scotch into the drink). Think of it this way: when the drink is made differently, using different ratios by each bartender it is the same as going to a favorite restaurant for a succulent prime rib the way it is always prepared, and having it made wrong – but not every time, just every 3rd time – one time too MUCH salt and pepper used in seasoning – next time not ENOUGH used, and that’s not even touching upon technique.
Typical Well Stocked Bartending School Training Facility. This One Included a Full Wet Bar and Working Soda Guns, Dedicated Ice Machine, and a Separate Classroom Training Area with it’s own Separate Wet Bar for Instructor Use.
Bar Owners And Managers Should Never Assume that bartenders are well-versed in their drink recipes, are preparing drinks accurately, or even if they’re aware of proper technique for handling fresh ingredients even if they display confidence and offer reassuring smiles and “act as if”. It’s easy for bartenders to become complacent, relying on their charisma rather than their cocktail-making memorization, bar industry and product knowledge, pouring accuracy or consistency. Inconsistencies in drink quality will harm establishment’s reputation and diminish customer satisfaction. Regular training and audits can help ensure that all staff members are on the same page and that drinks are made consistently according to the bar’s standards.
During My Recent Two-Year Tenure As An Instructor at a prominent Tampa bartending school offering bar-basics courses since 1979, I observed a common issue among students: despite frequent practice in making drinks, many could not recall the correct proportions or specific ingredients. This lack of detailed knowledge often manifested during exams and practical tests. Students tended to rely heavily on their textbooks as a crutch, consulting them even during drink preparation, rather than committing recipes to memory. This open-book approach generally led to their failure in both written and speed-based evaluations. In contrast, students who memorized their recipes excelled, demonstrating the importance of thorough preparation and study.
Service bartenders, who primarily prepare drinks for the wait staff and not directly in front of guests, might find it tempting to continuously refer to the house recipe book, or index cards. This dependency often makes them hesitant to mix drinks at the main bar, where their skills and knowledge might be directly observed by patrons. Consequently, they tend to confine themselves to the service station, merely replenishing ice and avoiding more visible duties. This limitation not only slows down service for seated guests but also increases the likelihood of errors and delays in serving drinks to patrons at the bar.
Using the service bar as the sole preparation area for drinks can lead to a neglect in glassware presentation and elsewhere. Since these drinks are not prepared in front of guests, there is less immediate need to ensure that glassware is spotless and free of stains. While this might seem like a minor detail, it can subtly degrade the overall dining experience, as the quality of service and presentation are key components of customer satisfaction in a hospitality setting. Managers must address these issues to maintain high standards and ensure efficient, professional service across all areas of the bar.
Here’s how bar owners and managers can take proactive steps to ensure their bartenders are well-trained and knowledgeable about the drink recipes they are expected to serve. Here are some strategies to recognize and properly train bartenders who may not know their drink recipes well:
1. Regular Assessments and Spot Checks:
Conduct unannounced spot checks where bartenders are asked to prepare specific drinks and demonstrate their knowledge of the recipes. This helps identify those who might be relying too much on recipe books or who may not have memorized the necessary details. Regular testing not only helps maintain a high standard but also encourages continuous learning.
2. Implement Training Sessions:
Organize regular training sessions where bartenders are taught the exact recipes and techniques required by the bar. These sessions should cover both new and classic recipes and include hands-on practice. Make training a regular part of the schedule, ensuring that all staff, new and old, receive refreshers to keep their skills sharp.
3. Create a Mentorship Program:
Pair less experienced bartenders with seasoned professionals within your team. This mentorship can help newer staff members learn through observation and direct feedback, building confidence and knowledge in a supportive environment.
4. Utilize Clear, Concise Recipe Cards:
Place recipe cards in strategic locations behind the bar as quick references that bartenders can consult without making it obvious to the customers. These cards should be simple and easy to read at a glance, providing just the essential information needed to make each drink correctly.
5. Encourage Memorization:
While it’s useful to have recipe cards available, bartenders should be encouraged to memorize all recipes. Consider incentives for those who show they can prepare drinks from memory quickly and accurately, such as small bonuses or recognition in staff meetings.
6. Focus on Practical Exams:
Include practical exams as part of the training process, where bartenders are timed on how quickly and accurately they can prepare multiple drinks. This not only improves their speed and efficiency but also helps them internalize the recipes without needing to refer back to a book.
7. Feedback and Continuous Improvement:
Provide constructive feedback regularly. Let bartenders know where they excel and where they need improvement. Encourage a culture of open communication where they can ask for clarification or extra help without fear of criticism.
8. Customer Feedback:
Pay attention to customer feedback regarding drinks. If certain drinks consistently receive complaints, this could indicate a problem with how they are being made. Use this feedback as a learning tool for bartenders.
By implementing these practices, bar owners can significantly improve the proficiency and confidence of their bartenders in mixing drinks, which in turn enhances the overall customer experience and efficiency of the establishment.
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.
Footnotes 👇
- I highly recommend this book for any bartender interested in changing the way they see cocktails. There are so many versions of the same drink out there that it’s easy to make the mistake of thinking that there is one single right way to make a drink – The fact is that drink categories rely upon ratios of ingredients in relation to each other to maintain both balanced taste, and remain within defined lines of what that category is. Some ingredient may be added (an herb, a garnish, a 1/4 oz of something else like Grand Marnier, St Germain, a different garnish, a spray of vermouth, mint, vanilla extract, a pinch of salt etc), some may be switched – Rye for Bourbon etc, but balance and ratio are maintained. Go too far out of balance (adding too MUCH orange juice) and the drink changes category, maybe going from a strong spirit forward rocks type drink to a more diluted weaker tasting highball.[↩]
