There’s always a little anxiety around the holidays as we look at our in-home liquor stock and try to figure out the best way to get from Thanksgiving to New Year’s Eve. And what signature cocktail are you serving at the holiday party you’re inviting all of your friends to? What’s a jigger, and do I really need one?
We’re here to help you figure it all out with a series of posts that’ll have you serving up the holiday cheer without adding to the holiday insanity. But before we get into the nuts and bolts of setting you up for bartending success, let’s start with a little background and inspiration…
Bartending is four parts
When I first moved to NYC back in 1997, I lied to get my first bartending job. “You have experience, right?” Sure I did. (No, I didn’t.) Making Manhattans and Bloody Marys for my family during the holidays technically isn’t considered bartending experience, but apparently it did provide me with one of the most important things you need to tend bar – confidence. I got the job, (they were desperate for a warm body) and I ran across the street to a bookstore (remember those?) and bought The Harvard School of Bartending, and read it all that night.
Over that first week, I learned how to do the job the right way from this crusty old pro named Terry who confirmed this notion of confidence being essential to the task. “Grab the bottle by the neck, like you mean it,” he would say, and “if you don’t know how to make it, look it up in the bible” – every bar has one and my personal copy happened to be Ivy League. I stayed in the industry for over 20 years and learned as I went… and I’m still learning. 
Confidence
As I see it, bartending is four parts. The first you already know… confidence. Have faith in yourself and make the drink with authority, even if you’re faking it. Don’t be afraid to try and fail, just make sure your guest enjoys it. Make it again if you need to, just don’t be timid – you can taste it.
Tools
A bartender’s tools are the second part. Own everything you need in advance and have it in front of you. You’ll need a jigger to take the guesswork out of the pour and a twisty bar spoon for a proper stir. Add a good shaker, strainer, and trusty opener and you’ve got the main tools in your shed. Use them all – with confidence!
Ingredients
The third part is your ingredients. If the recipe calls for Cointreau, don’t settle for Triple Sec. Make sure you have plenty of ice, too. A couple of trays in the freezer won’t get you through your first round. Grab a few bags from the gas station and keep them nearby in a cooler. Running out of ice can not happen. Ever.
Presentation
And the fourth part is the presentation. If you went through the trouble of inviting these people over, buying all the liquor and ice, you’ve got to ensure that drink looks attractive. This means having plenty of acceptable glassware on hand. Plus you’ll need freshly prepared garnishes ready to go and bev-naps (those little square bar napkins), straws, and toothpicks. Otherwise, it might be best to just make it a wine and beer party and call it a day.
That Harvard bartending book got me in the door — I recommend picking one up on Amazon and keep it around the bar as your bible. In the meantime, there’s a lot more to share about how to properly imbibe with your family and friends during this time of year. Stay tuned for more helpful bartending knowledge as you entertain this holiday season. Cheers!
By Jon Hansell | November 16, 2023