How I Taught Myself to Bartend

  I saved the empty liquor bottles and filled them with water. When the restaurant was quiet (we opened winter of ’08), the start of the Recession — it was quiet often) I took the rail liquors out. Placed them on the ground. Replaced them with the dummy bottles. Then I practiced making cocktails. Over and over again. For hours, six days a week. That first week, I only made 4 cocktails, our most popular ones (Raspberry Saketini (it was a Japanese restaurant), Dirty Martini (for Tom, that’s all he drank), Cosmo, Mai Tai). I learned with the jigger pour
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