Charlie is the owner of Ramblin Rascals which he started 8 years ago. Charlie has been in the hospitality industry for almost 10 years now. He started as a bar back in university and decided to continue on post his degree. This certainly worked out for him as he now owns a bar with a cult like following. “4.5 stars” on TripAdvisor and “4.9 stars” on Facebook.
Charlie says he continued on in the hospitality industry post university because it was his passion. “The driver for me in hospitality is developing a good drinking and service culture. Developing a good rapport with returning customers and guests, getting to know new people. We are very social people in the hospitality industry, so it is certainly a big driver for me.”
Bar Basics With Charlie
Pouring a beer:
The first important part to pouring a draught beer is before you even let the beer flow. Hold the glass at a 45 degree angle about 1 inch below the tap faucet. Once the glass is in place, grip the tap handle near the base, and quickly pull it forward to completely open the flow of beer. Never open the tap partially. This will cause over-foaming. The tap should always be in one of two positions, on or off. Never in-between.
Once the tap is open, let the beer flow down the side of the glass until the glass is half full. Make sure you are still holding the glass at a 45 degree angle while this is happening, and DO NOT let the tap faucet touch the glass. Once half the glass is full, continue your pour while you gently tilt the glass upright and pour down the center of the glass to create about a 1″ head of foam as you finish the pour.
Once the pour is complete with the foam at the top of the glass, quickly turn the tap off by closing the handle.
There is no reason to pour foam off of a beer. If a beer pour foams more than expected, let the beer rest until the head calms down, and finish your pour. This prevents beer waste.
Never let the tap faucet come in contact with the glass or the beer.
The tap faucet should never touch any part of the beer, and should definitely never become immersed in the beer itself. This is important, as to not transfer anything that might be on the outside of the tap into the beer you are pouring.
Lay down a napkin or coaster for the drink, using a highball glass, squeeze in the garnish, add 30mls of the spirit, fill the glass with ice and top up with the desired mixer. Once you completed that garnish the drink and place a straw and stirrer into the glass.
Built Cocktails: Making A Mojito
As the name suggests, building a cocktail is a process of adding one ingredient after the other and stacking them straight into the glass, no shaking or straining necessary. Generally you can stir or muddle the ingredients.
Shaken Cocktails: The Daiquiri
Shaken cocktails are similar to stirred cocktails, but have the obvious difference of using a shaking motion to combine the ingredients.
Drink components are poured over ice into either a cocktail shaker or a Boston Shaker. The vessel is covered, vigorously shaken, and the resulting mixture is strained into a glass of appropriate size and shape.
When preparing cocktails that contain syrups, fruit juices, or dairy (including eggs), shaking is generally preferred over stirring, as the violent action will better combine these ingredients.
Stirred Cocktails: The Old Fashioned
Stirred cocktails can be served straight up, without ice; or on the rocks, with ice. In either case, the drink is mixed with ice and then strained; drinks on the rocks are strained into a glass with fresh ice.
Stirred cocktails should be strained into a glass with a stem so that they keep cold longer, especially when served straight-up; a cocktail glass is exactly this.
Types Of Glassware
Shot Glass: A shot glass is a small glass designed to hold or measure alcohol, which is generally drunk straight from the glass.
Double Rocks: The Old Fashioned glass, lowball glass, or rocks glass is a short tumbler used for serving an alcoholic beverage, such as whisky, with ice cubes (“on the rocks”). It is also normally used to serve certain cocktails, such as the Old Fashioned, from which it receives its name.
Highball: A highball glass is a glass tumbler that can contain 240 to 350 millilitres. It is used to serve highball cocktails and other mixed drinks.
Beer glass: A pilsner beer glass is used for many types of light beers, including pale lager or pilsner. Pilsner glasses are generally smaller than a pint glass, usually in 200 ml, 250 ml, 300 ml, 330 ml or 400 ml sizes. They are tall, slender and tapered. The slender glass will reveal the colour, and carbonation of the beer, and the broad top will help maintain a beer head.
Wine glass: A wine glass is a type of glass stemware that is used to drink and taste wine. It is generally composed of three parts: the bowl, stem, and foot.
Martini glass/Coupe: The champagne coupe or champagne saucer is a shallow, broad-bowled, stemmed glass generally capable of containing 120 to 240 ml of liquid. It can sometimes be used as a cocktail glass for martini style cocktails.