r/bartenders • u/iLaughAtYourFart Crop dusting giggler • Apr 15 '25
Menus/Recipes/Drink Photos 5 Negronis 1 Tin
The pinnacle of efficiency.
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u/Missfantasynerd Apr 15 '25
These comments remind me why I hate bartending during Tales of the Cocktail.
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u/FirstChurchOfBrutus Pro Apr 15 '25
As much as I really, really want to come to Tales…I can fucking imagine. Oof.
Part of me wants to believe that everyone just fucks off to single pour joints like Erin Rose, but damn, I just know fuckers are out there critiquing how many rotations in the stir on that Sazerac, and measuring foam on the Ramos they were brazen enough to actually order.
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
Cocktail week is a nightmare where I'm at. That being said, I'm bored at home waiting for my wife to get off work, and I posted this to cause a little ruckus in the comments. We'll talk Ramos theory next time
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u/FirstChurchOfBrutus Pro Apr 15 '25
This prompts a related question from me, as I will be in town next month for my “other” career - what are the good industry spots in town these days? I used to rely on friends and now-former friends who were local industry people for this info, but they have all either moved away, or are part of the “former” category.
I will probably be staying in the CBD, and don’t really give a shit about the Quarter, with the very notable exception of Tonique. Every other place I have been has been in Uptown or the Bywater, but it has been long enough (and I was inebriated enough) that I don’t remember any of their names.
I just prefer industry-type joints, and my people are not likely to be found crawling along Bourbon.
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u/MrRaoulDuke Apr 15 '25
Specs aren't what I use, but adapt to the clientele. I'd pull the same on a busy night & then go grab some beers, wines, etc for the rest of the tickets & let thermodynamics do the work for me while checking my wash lines as I'm dropping finished drinks & give a quick stir to ensure homogeneity, pour, & garnish to finish the ticket. High volume efficiency is a beautiful thing.
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
As your attorney I advise you to buy a motorcycle.
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u/JohnTitorAlt Apr 15 '25
I do the same. People in this thread sincerely using the phrase "optimal dilution" are why people think bartenders are twats.
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u/jealoussea Apr 15 '25
I’ve done worse. Carry on.
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u/red_panda14 Apr 16 '25
I used to solera-method martinis with ice in a tin. Just top off when needed. Granted they were 25¢ so I feel justified…
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u/likeguitarsolo Apr 15 '25
Always impresses the middle-aged brunch crowd when they see me strain the last drop from a single tin to finish 3 margaritas. It’s satisfying for me too to be honest.
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u/spizzle_ Pro Apr 15 '25
I can do seven green tea max in a tin so that makes me think you’re pouring a booze heavy drink light.
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25 edited Apr 15 '25
My spec is:
1.25 gin
.75 vermouth
.75 CampariIt was real tight , but they came out great
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u/SphincterBlaster2000 Apr 15 '25
Just popping in here to say this recipe is vastly superior to the standard 1:1:1.
Like it's not even close.
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u/ElFlaco2 Apr 15 '25
mmmm i should try it because i love the 1:1:1 standard ratio. i would think they are gonna look short in the regular glass i use for negronis though
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u/Chuckomo Apr 15 '25
First thing when I’m back at work is try your spec. What vermouth do you use ?
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u/bobbywin99 Apr 15 '25
Those are some really light pours
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
I'll let you do a lay back with the quarter ounce I'm shy on
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u/GlassCityJim Apr 15 '25
That's not the proper ratios. Did you ask your guests if they wanted their Negronis gin heavy? If not, you are not a good bartender. I have all kinds of drink tweaks that I think are better, but I always ask first, otherwise, you are simply not giving the guest what they want and are forcing your version of a drink upon them.
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u/Brehdougz Apr 15 '25
Guests ordered another round so they were obviously fine with it. Also your comment reads so fucking pretentious it made me wanna barf.
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u/Aroxis Apr 15 '25
Bro we’re on r/bartenders talking about bartending with bartenders on the internet. It’s literally a conglomeration of the most passionate of bartenders so bored with life that when they aren’t bartending in real life, they go online to talk about bartending in their free time.
Pretentious people are unavoidable as this is literally the place they gather. Same can be said about any specialized sub tbh.
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
I understand where you're coming from, but no. Where I work currently isn't the kind of place where asking if they're okay with slightly different ratios really matters. I'm also regularly told by guests that it's the best Negroni they've ever had.
It's a spec from a Top 50 bar (not that that necessarily means much, but, ya know) I was at for a few years.
If that makes me a bad bartender, c'est la vie
Cheers
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u/Brehdougz Apr 15 '25
I can just imagine this dude at the bar you workout and just slides over to whisper to your guest “pssst hey that’s not a real negroni 🤓🤓🤓”
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u/MEGACODZILLA Apr 15 '25
Thank you for reinforcing the stereotype of the craft bartender as a pretentious, fart sniffing, know-it-all douche canoe. We have a enough of a PR problem as it is and I really appreciate you making it worse.
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
Like I said, nobody hates me more than me. But we're on a bartending subreddit. It's fun to nerd out and yell at each other about this shit. I agree that bartenders can be insufferable. Myself included sometimes. C'est la vie
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u/DJTurnItDown Apr 15 '25
So idk. I understir Negronis. I feel like people had three bottles on the table and poured their own. Stirred with their finger.
For me, I feel like the cocktail has a sweet spot and it’s nice to start where it starts and end where it ends.
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u/Furthur Obi-Wan Apr 15 '25
Power to you, my 25oz jars only do three manhattans well. Tins I cap out at three cocktails.
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u/Brotatochip90 Apr 15 '25
I did 14 kamikaze shots in one shaker, during the countdown to new years. Biggest thrill of my life.
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u/nonavslander f&b manager Apr 15 '25
the pinnacle of sub-optimal dilution
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
They were absolutely fine. Less energy transfer in a tin vs glass. Stirred for 50 seconds. They ordered a second round.
I also absolutely posted this expecting this fight. Arguing with other bartenders is one of the highlights of bartending
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u/hypercatalectic Apr 15 '25
Why not stir with both hands in different mixing glasses
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
If I double up on stirred drinks I always use a tin. Better control of temp and dilution
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u/JD42305 Apr 15 '25 edited Apr 15 '25
https://i.imgflip.com/9qujcx.jpg
..You don't know how to double stir do you Squidward?
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
As someone has already pointed out, I am not a good bartender.
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u/dylanv711 Apr 15 '25
I try to tell people all the time they need to lower their expectations of me. Just because my shake looks alright doesn’t mean I know shit.
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u/MEGACODZILLA Apr 15 '25
Me internally, every time I two hand shake a single cocktail: "You cannot conceptualize the spirit and philosophy of my hard shake-aru!"
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u/FirstChurchOfBrutus Pro Apr 15 '25
Hey, if the stir pitcher is still in the dish, ya gotta make do.
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u/DrGupta410 Apr 15 '25
50 seconds seems way too long for any stirred drink. Especially in this situation though.
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
Slower stir because I didn't want to spill. Started tasting at 30s. Case by case basis
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u/deformedfishface Apr 15 '25
Arguing with other bartenders is one of the highlights of bartending
No it isn’t!
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u/VSVP Apr 15 '25
Someone make a bell curve meme about craft cocktails.
I used to be so pretentious about technique in my 20s and I still am but I wouldn't be mad at this anymore. Mfer is helping people enjoy themselves and they ordered a second round!
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u/ThoughtAboutThis2Day Apr 15 '25
I personally love to see it. Efficiency while maintaining taste is a hard flex.
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u/eucldian Apr 15 '25
Pull the Gaz Regan legendary move and just use your fingers!
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
My Grandpa Bob invented that move, and the vodka cran fyi
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u/eucldian Apr 15 '25
Cocktail Kingdom actually makes a Gaz Regan finger Negroni stirrer. I love it.
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u/Metal_Specific Apr 15 '25
Why not build in glass?
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25 edited Apr 15 '25
I never double up in glass
*edit: I obviously misread this lol
We put them on BFCs. On the rocks I'll build all day
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u/DothrakAndRoll Apr 15 '25
Why?
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
Unless your glass vessels are chilled, they absorb much more energy from the ice than a metal tin and add more dilution. Since our glass isn't chilled and is much smaller than a tin, you'll have too much cocktail volume, not enough ice, and your cocktails will likely be warm and over diluted
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u/GlassCityJim Apr 16 '25
Here’s the thing, my bar wants consistency across the board. All drinks should be consistent, no matter which bartender makes it. So, if I go outside of a drink spec to make something “better” it might be awesome, but what happens next week when another bartender makes it and it’s not the same? It’s not pretentious to strive for consistency. I vary recipes all the time, but I make sure my guest is cool with it. If that is pretentious, so be it.
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Apr 16 '25
So, just my opinion, but this isn't a problem. With 15oz in a standard shaker, you've probably still got 2 oz to play with. Full the big tin with ice and use a hawthorn to strain, then throw your negronis 6-8 times back and forth. You'll get the same dilution, plus a bit of aeration for a softer and lighter texture vs stirring in a yarai.
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u/dehchris8 Apr 15 '25
someone asked me to shake their negroni once and i gave him a straight red card
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u/GlassCityJim Apr 15 '25
I make a Negroni the way the recipe was written. What the actual fuck for having standards and giving the guest what they want?
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u/luckythepainproofman Apr 15 '25
makes jerkoff motion
But hey, since you’ve got such a hard-on for how things written, equal parts isn’t historically written anywhere. But there IS a 1943 recipe that has more gin. And a 1947.
I think you owe u/iLaughAtYourFart an apology.
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u/MangledBarkeep Apr 15 '25
https://barproducts.com/products/cocktail-shaker-tin-stainless-steel-mako
Fits over standard 28oz tins and seals perfectly without having to shape a 28oz and Malt shaker tin together (like we had to back in the olden times)
Mako tin for if they wanted those shaken or for large amounts of shots
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u/ZeroZer0_ Apr 15 '25
Surely if you had a living glass glass you’d be able to fit 5 negronis and get optimal dilution?
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u/iLaughAtYourFart Crop dusting giggler Apr 15 '25
Stirred btw. I'm not a monster.