 Hello everybody, welcome back to the channel today. We're here and we're making alcoholic beverages. If you're not 21, you can't watch this video because it's illegal for you to even look at alcohol. So if you're not 21, you have to get out. I'm here today with my good pal, Eddie. Hello. Eddie Burrback. That's me. Of Eddie Burrback and Burrback Channel. I'm not very creative with the channel names. We don't have to- Also, Jessica, here is gonna be teaching us how to make some drinks today. Oh yeah. So where are we? We are at ABC Bartending, ABC Bartending Schools here in Culver City. Now we're gonna make you some drinks today. You gotta make- We're gonna make some drinks. Oh yeah. I know how to make like two drinks, Eddie. I can pour beer into a glass. I wanna make a drink that I know how to make which is an old fashioned. Oh. And it's a classic because it's old fashioned. Yeah, it's old and it's also fashioned. It's fashionable. So first things first, we need our bucket glass, tumbler glass, rock glass. This glass has so many names. Very, very, very common glass for various drinks. Okay, cheers. I thought that this was gonna be glass but it's hard plastic. Yeah. Which makes sense because you're teaching people things. So we definitely have to start with our most important item here. The star of the show are whiskey. I thought genuinely that you're gonna say ice. Most of times ice tend to never go last because of spills. But this drink is really cool because it's just whiskey. I have a question. Yeah. When a bartender is like, do you want whatever, whatever, or do you want well? Oh. I'm always intimidated. I'm always just like, whatever. But if you're like, well, then is that just like the cheapest or is that just like the standard for the bar? Ding, ding, ding. It is your house. It is the cheapest, right? This is your well. Your well is right in front of you, right? Your bartender has his well. It's also called a speed rack, right? I kind of like speed rack. That's cool. See, there's never one name for one thing here in this industry, okay? This is your well right in front of you and your speed rack. It serves the purpose of like kind of housing the house liquor that you're constantly using, right? You're working on a nightclub. You have a jam-packed line of 50 people. You gotta move, right? This is everything, this is your convenient bar. So I'm assuming in the speed rack without looking, cause it is right here. I'm assuming you'd have like vodka, tequila, gin, whiskey. And then maybe a liqueur that is very, very common, right? Your liqueur is your re-distilled spirit. That's filled with flavor, mostly sugars. That serves as an ingredient in our cocktails. Really important. Triple sec. Between liquor and liqueur. I, is it just the way you say? I, every time I hear liqueur, I think about that. Right. I'm gonna Google it. And then I don't ever. You're talking too much. She's gonna hear you and it's gonna be really embarrassing. I want to hear you clear the conversation. No silly questions here. It's a dumb question. Okay, so if there's no silly questions. No silly questions. Is this ketchup? Is this mustard? It kinda looks like it. And this is orange. I know, right? The color, not a flavor. These are our most common mixers. That is your cranberry juice, not ketchup. That is your orange juice, right? We need our good ol' agent. That's right, orange juice. And pineapple juice, okay? And our soda gun is right here at our disposal. I love using those. It honestly just saves the day because at nightclub, you know, who has time? Like a quick boy. This is a very fast-paced environment. Do you ever, when you're buying, we should probably get to actually making the drinks, but do you ever, behind the bar and you're just chilling and then you're like, I don't want to use the water in the dishwasher or effort to clean the glass. What's the harm in just a quick, you know? That pre-COVID, post-COVID is not, okay? If no one's around, no one's around. Because the drinks don't stay there. I think they're the rule. What if you weighed the odds and you still want to, despite the safety of the people around you and you've decided that that's what you selfishly want to do? Then if your bar manager just theoretically sees you, you may or may not be out of the job. Not blackmail. Blackmail. Blackmail. Then I won't get fired. Then you may or may not suffer from a lawsuit. Let's make a drink. Let's make our first drink. And then, yeah, we'll just talk about so much stuff along the way, okay, here we go. We need our whiskey. What is our whiskey of choice? Here is your back bar, your display bar. This is where all of the premium liquors house, all of our call brand is housed. This is not well. Our quality top shelf. This is not well because the well is right here. Let's both choose the whiskey. Eddie, you choose. You choose yours, I'll choose mine too. But it has to specifically be bourbon or rye. It can't be Tennessee whiskey. It can't be like, it can't be Scotch or Irish. It has to specifically be American whiskey. So while we're looking for said American whiskey, what would happen if I used not what you just said? I mean, traditionally these recipes weren't made out of thin air, right? Oh, these recipes were made with chemistry in mind. Bourbon, sweet, and rye has a spicy taste. So the way all the other ingredients, bitters and simple syrup compliments the entire recipe, there's a reason it's significant behind the choice of whiskey. What's your choice, Eddie? I don't know, I'm just gonna grab makers cause it's in front of me. Think of all the pallets. The crown of oil, but it's not the correct one. No, that's Canadian. Routinely what my parents would get each other as a routine alcohol. Well, we're talking pre-divorce, of course. They don't get each other to drink anymore. No, but do you think maybe sometimes they have the drink and they have fond memories of their marriage? I don't think they have, well, I don't. What do we drink in paper? We got some Jim Bean bourbon whiskey. We got some bullets bourbon whiskey and we got some makers marked bourbon. Editors, I'm giving you a great edit to do the Smash Brothers edit. So it's like Eddie and it's like whatever the whiskey is and then me with bullet. So remember, we had a conversation about classic or contemporary, right? Classic would, old fashioned would be with no muddle fruit, right? We wouldn't have to muddle any fruit, right? That would involve our cherry, right? Obviously this is all pretend. No, that's a real cherry. Look at these guys. Go ahead, go ahead and eat it. Yeah, this is all pretend, but... Oh no, you put that to the side of your face. You just said they were real and that's like if you want to be real in videos, then I guess it's probably tough. Well, Eddie, it's taking away from the business and you know, the customer's always right and they said to me earlier, did you read the sign? Bar rules, the bartender is right. Rule number one always applies as rule number two. This isn't a customer's always right. I actually did that. So we're going to pour two ounces. So bartenders free pour most of the time and we do it with counts. So two ounces is what the recipe calls for, two ounces of whiskey and that is an eight counter. One, two, three, four, five, six, seven. Like gravity's going. So here's my example actually, ready? So this is our counter. Stop it, right? That's two ounces. I didn't get a count of... I was trying to fast count, I got to seven. Can we do that again? Yeah. Will you count out loud? One, two, three, four, five, six, seven, eight. Stop it. Got it. That is two ounces of liquor. Eddie, you go first. One, two, three, four, five, six, seven, eight. Ooh, I have a liquor spot now. Okay, ready? Was that a little low? I think that's pretty good. You got pretty good. Eddie, for your first shot. Come on. Let's see. I guessed. One, two, three, four, five, six, seven, eight. You took your time, but I think that's pretty decent. I think that's pretty decent. I think we all got it. I love how all of our different whiskeys have slightly different colors. Because they're all slightly different whiskies, right? So now we need our bitters, guys. Go ahead and grab the bitters right in front of you. It is this bottle right here. I'm so sorry. Does anyone know what bitters are? What are bitters? It's an aromatic, it's angostura. Angostura. This is a part of your spice rack. This is a bartender spice rack. We definitely need two dashes of this here bitters in our fashion, OK? So we're just going to do a little dab, dab, OK? This is filled with flavor, OK? It's bitter. It's literally not called bitter-shrill reasons. There's not much to hand out. Now, last but not least, we need our sweet component. Remember, what's a cocktail? A mixed drink that is composed of the alcohol, the bitter component, and the sweet component. We got the alcohol and the bitter, and now we need the sweet. This is our simple syrup, right? If in case you don't have simple syrup, which is literally just half water, half sugar. Sugar cubes are traditionally a part of the recipe. So give it a little squeeze. Whoa, how what? How much of a squeeze are we talking? I think maybe count like three seconds. One, two, three. Beautiful. This is beautiful. OK. You guys are doing amazing. Three, uh-huh. You guys are so, yes. So what do we have left? Our ice. Oh, I thought it was like half of the stuff. So traditionally, would you use a big boy? What are the different sizes on yours? Yeah. Last but not least, we need our cherry garnish. Now, if I were to, like, Ethan just dropped it, is it OK in front of the customer to palm a cherry right off the bar and put it right into the drink? I don't think it's just as hygienic. But if you blow it, it's fine. Right in front of them, you pick it up. Because what's bacteria, right? Because what's bacteria? It's kind of a concept. I can't see it. It's not real. It's almost ready for the customer to grab. You go ahead and grab your stirring spoon. Eddie, your stirring spoon is right in front of you. Mind right here. And give it a quick stir. And then your customer can grab it. I learned something about these spoons recently. Oh, we're just seeing on TikTok from yesterday. So you can pour it here. Oh! And it goes, oh. No, no. It's not real. All right, let's show it for our old fashions, guys. Cheers. Cheers. So that right here is a classic old fashion, right? Definitely don't put this in the video. Definitely don't put this in the video. Definitely don't put this in the video. But there's not actual alcohol. Because this is for training purposes. Training purposes. But don't put this in the video. In the video. So that's why we're not actually drinking it. It's because this is all training. It's for training. If you're at school, you don't drink at school. Well, maybe you can't drink at school unless you're a teacher and you don't like your job. That's right. First drink down. First drink down. I say that we step it up and on. Let's step it up and on. Let's make something a little more complicated. Let's grab our shakers. Whoa. Shakers. This is really the one where you. Right, so honestly, go for it. Like, you know what I mean? So now we're going to make a kamikaze. One of my favorite shooters, right? Gets the people going, OK? Gets the people going. Shooters are for those people that want to just like. Party. You know, shots are like, yeah, party. This shooter has vodka, lime juice, and triple sec. We're going to put everything in the bigger tin. We're going to add ice, but we don't need more than a scoop of ice because we dispose of this ice. It's considered dirty ice, right? We don't reuse it. There's no cross-contamination going on, right? And then we give it a little shake, shake, shake. And then you're going to grab your Hawthorne strainer in front of you. This is called a Hawthorne strainer, right? You take your top off once. You're ready? I'm going to pre-ass you. Grab your shot glass, OK? Shot is two ounces. Normally shots are between one ounce to two ounces nowadays. Mostly like in an ABC bartending setting, our standard pour is usually 1.5 ounces, which is a six count. So it would be a 12 count, Eddie. It'd be a 2.5, right? I don't know. Every half an ounce is 2.5. No, that would be 10. That would be a 10. It would be a, or wait, you just confused me. Because you said, yeah, and I think I might be wrong. First, we can start off with our ice. Let's start off with ice. We need vodka, boys. Vodka. What's our choice of vodka? Tito's usually. So let's show the people. Let's show the people. We got some kettle one in the house, some gray goose, and some Tito's, OK? So the difference between our kamikaze and our first drink that we made, our first cocktail was in old fashioned. You notice that it was quite a handful of whiskey here, but we only need an ounce. And an ounce, since we know that every half an ounce is two counts, is a four count. You're so smart. I counted to four, yeah. So four counts, here we go. One, two, three, four. You're out of there. I'm out of it. You're out of there. Next, we have our liqueur. It's our re-distilled spirit, right? It's adding sugar. It's adding flavor. This is our orange liqueur. So this, my friends, we only need half an ounce. So how many counts is that? Half, one, two. Two. Go in and go right back out, OK? Ready? Let's do it. One, two. That's it. Last but not least, we need our lime juice, OK? So this lime-colored juice is very ambiguous. We can use it for so many different things, but right now it's lime juice. Another half ounce. Yes, but that was a little much. All right, boys, what's next? Shake. Oh, yeah. You want to make sure you secure. Is that secured, Eddie? I think so. OK, I hope so. We're going to find out. I hope so, too, but I'm going to learn. All right, shake, shake, shake, shake, shake, shake, shake. It's very proper, Will, to shake. Honestly, this is one of the personality sides. Because I'm too old to be able to do the whole thing. I'm too old to be able to do the whole thing. You're going to be acceptable to, like, what it is. Basketball player. I like that. And then, you know, pour it, make it look all pretty. Oh, beautiful. Just up to the top. Yep. Oh! Don't worry about it. Are you OK? Oh, no. Bottoms up, and then we just start, like, shoot this back. And if you don't, leave or whatever. So you keep it going. So this is our kamikaze, boys. Beautiful. Well done. So that's still a next step up, but still fairly simple. That wasn't too bad. I want to make something that's really going to rock my socks, but also the socks of the person that is going to drink it. I'm feeling a sour cocktail. I'm feeling an AMF. What is that? An audio's mother. Holy shit. AMF. They have to leave the bar after having it. So go ahead and actually grab the blue curacao right behind you, right in front of Eddie, actually. This is the liqueur that is in the AMF, OK? It's definitely blue because of artificial flavoring, but it is an orange liqueur. For this drink, we're going to need a tall glass. I'm clean. It's really clean glass. This is the glass. Mine's also very clean. I'll give the customer a drink that has my clear fingerprint on it. Listen, again, everybody, this is training purposes. Nobody actually drinks the thing. So don't be in the comments like, oh, they need to wash their dishware. Maybe you just need to. First, we need to fill our glass with ice. And I'd say 3-4. So most of the glass. Is it kosher to just go straight in with the glass? Or is that not a good thing to do? Very, very great question. A big hazard, a big no-no. So many things go wrong in that situation because if this is real glass, it could definitely break in the ice. And now you have a piece of glass that looks like ice and someone drinks it, and that's a lawsuit. Yeah, because the glass tastes bad. There's four different kinds of booze in here. There's tequila, there's gin, there's vodka, there's rum. All four clear of our clear liquors, all right? So what are we making? We're making an AMF. That's right. We did a whole thing on it. We need half an ounce of each liquor. We're looking at an ounce. See, I'm starting with gin. And out. Okay, gin. Gin, okay, vodka, and out. Wait, where's the two? Rum. Rum? I think I got one. All right, great. Is this not enough? Does it look like not enough? It looks good. It's looking good. This looks slower. Slower? Slow? No. We have our blue. Our magic. We have our blue. We have our blue clear of sour orange liquor, okay? Maybe three counts. Okay. Can I count on you? All right. One, two, three. One, two, three. Out of there. Look at that beautiful blue. And then we mix it in. We're gonna use our stirring spoon at the end. So next we have our sweet and sour. So we have our magic potion right here that can be any juice that we want it to be, right? Any juice. So let's do a three count of our sweet and sour, all right? One, two, three. In and out. I'm getting a lot of stuff on the floor. I'm so sorry. It's okay. That's bartending. We have one more thing left boys. We have our lemon lime soda, right? So that L on your soda gun. Go ahead and grab it. A razzle dazzle. Here we go. How much razzle dazzle? Honestly, you're filling the glass and all the way to the top, right? Cause we don't want anyone to spill it. Spill on themselves. Any garnish for this fat boy? That is a great question. We have a lemon garnish. And go ahead and place that on the lip. Do we stir this? Oh, and yes. So I was thinking to maybe like set myself apart. Like I would have like a signature as a bartender. And I was thinking maybe, hear me out. I make the whole drink in front of them. They're all loud. And then I serve it to them like this. Enjoy. And like, but here's the magic touch. Right before you put it down. You just mix it a little bit. A little bit more. And then right at them. So you can flick or you can give them kind of taste. If they have glasses all over. Well, you can also just give them a taste of what's kind of the stick if you're in their mouth. Cheers, boy. Oh, cheers. It looks great. It looks really good. I'm so proud of you all. For the finale, you know, we want to send our customers home with something big, something over the top. One of the most intricate, maybe flashy drinks that doesn't involve fire. Next up, boys. I'm my carita. Your most infamous Latin American cocktail. Cause honestly, once you know this recipe, you can just kind of like build and like build off of it and make any kind of margarita you want. Add the strawberries, add the mango, add the jalapeno, add the cayenne, add whatever you like. What it's about, not only being a bartender, but being a mixologist. So in front of you, you have your margarita glass. I brought these for you guys. This is not a margarita glass? That's a martini glass. Martini. I like margaritas. I don't really like martinis. That's what I'm thinking. Sometimes I'll. Stupid. The whole show. Sometimes you'll definitely see margaritas serving this. They're just fine because it's a stem cocktail glass. This glass tends to be referred to as a margarita glass or a fiesta grande glass. But I thought these were really fun and cute. Fiesta grande means big party. Look at what you know. You're so smart. Way to go. That's correct, right? Big party? Big party, right? Oh yeah, cool. Grande. It's in. Don't let it be confident about it. We definitely need our shaker tin again. So let's see if you remember, what do we do first? First things first. First things first, ice. So it's a margarita. Which liquor do we need for the margarita? You know this. Tequila? Yes! Let's choose our tequila of choice. I'm not positive he loves. So we're not doing well. You may as well do well if you'd like. Or I'm sure I'd recommend a premium liquor on the back bar. I'm not doing it. I'm not positive he goes back out of the door. Ethan, how are you doing? And I have to tell him, well, I'm not doing well. Is he talking to himself right now? I'm gonna go with Cabo Wabo. All right, Cabo Wabo. Not supposed to be said like that, I feel. We got some Casamigos. We got Cabo Wabo. I like Casamigos a lot. Good job, George Clooney. You definitely did that all by yourself. And we got some Casadores, okay? All right, so the reason why we're here is the alcohol. We gotta pour that bad boy first, okay? So we need an ounce and a half. Who remembers the count for an ounce and a half? Six. That's gonna be three, six. Six, right? Six. They say? Six seconds, ready? Like so, like that. One, two, three, four, five, six. You're out of there. I was leaving. Go like that. Oh, that's fun. I don't sure love when that happens. We're gonna call it good on that one. And now next, we need our triple sack. We have our alcohol, now we need our sweet component, our orange liqueur. Let's do a three count, okay? One, two, three. Out of there. Out of there. One more item left, okay? So we have our tequila so far, we have our triple sack. Now we need our tart component, which is our lime juice. Ssss, lime juice. Another three count, in and out. Got it. Out of there. Out of there. Now that's how we make a drink. That's how we do it. Now we need to top that thing. Secure the bag. Both, let's secure this bag, ready? Let's secure it. It sounded nice. All right, uh-huh. Secure with your index finger. Grab your glass. Or not, you could leave it on the bar station. Whatever's easier for you, right? And pour. All right, yeah, I'm gonna eat this pour. It's pretty cool. Beautiful. Then we do a little Eddie Burr back. Little worries. Can we send them on the way? Give them a taste. That was well done. Well done. I like, what are these glasses? Cold again? Fiesta Grande's or Mother's Day glasses. Jocelyn, why are you hiding behind the wall like we're gonna throw something at you? Last drink. Last but very not least, this is my favorite cocktail, okay? Being a rum girl myself from the Caribbean. My tie has to be my favorite drink. It's like the umbrella drink, right? Cute umbrella boat drinks. We are going to need both rums. First things first, let's grab the rums and then we'll do our ice in our shake-a-tent, right? You can either use your well rum or there's McCarty. Your dark rum, for sure, you're gonna have to come to the back bar. And the dark rum that we have here is Myers. This is Jamaican rum. This is dark rum made of molasses, okay? And our light rum is made of sugar cane. So I'm gonna use McCarty. I'm gonna use Barton, imported light rum. 40% alcohol, eddy proof. Imported and bottled for Barton import chip-a-tent. Cockles. They said eddy proof. I was like, oh no. Now we need to fill our shake-a-tent with what? Ice. Ice. Can we double-fist the force? Most certainly. I'm sure you've seen a lot of bartenders double-fist all the time, right? There's not one hand but two hands put to work. We need an ounce of each. Two seconds. No. Four seconds. In and out. Ready? One, two, three, four. Beautiful. Some great double-fisting you guys got there. So now we need our liqueur, right? Level of importance. We need our, how did you know? Because you said liqueur and this is the only one that I remember. Only two counts, okay? Boom, boom. Now we need our mixers, okay? Pineapple juice. Yes. Just a three count, okay? One, two, three. No, no, no, no, no, no, no, no, no, no, no, no, no, no, no. And now we're gonna use it again for sweet and sour. Sweet and sour. Sweet and sour. Yes. What's next? I don't know. Give me a really good shake. Okay, that was really great. Now we get it off. We have our Hawthorne Spaner on top. Oh, okay. Yeah. Yeah, secure it really good. That word, okay. Yeah. Perfect. Oh yeah. Okay. Okay, okay. I'm so sorry. We need a garnish. We need a garnish. This is a cherry. Oh, okay. My signature. Then because we have two cherries, right out. We have mastered the art of mixology, bartending, and drink making. Thanks to you, Jessica. And ABC bartending school. Thank you so much. I said that correctly, right? In the correct ABC bartending school. Okay, cool. Perfect. Good job. I didn't know if it was like an academy or training center. Wizarding school. Wizarding school. Round of applause for yourselves. Put in more claps in editing. Thank you. We did it.