Moe HarrisMoe began his career behind the bar 13 years ago on the beaches of Acapulco Mexico. Since then, Not only has he bartended all over the world, but competed in and won various local, national and international competions in speed, accuracy and flair. He has been teaching his trade at the Professional Bartending School in Arlington Va since 2002. He has also taught bartending for the O.A.S (Organization of American States) in the Caribbean, as well as led alcohol based seminars for the Smithsonian institution in Washington D.C. and made various t.v appearances exhibiting flair. In 2005 Moe took his show from behind the bar, and put it on stage where he and his flair bartending friends put on their "POUR BOY" show. The show is a flair bartending exhibiton, where he and his friends perform in an all night event showcasing their bottle flipping talents. When asked what the most important part of bartending, Moe responds "Service...good service will always make up for a horrible drink, but a great drink will never make up for bad service.".
Hi guys! My name is Moe Harris and I'm here in the Professional Bartending School in Arlington, Virginia. Today, I'm going to show you how to make two basic garnish cuts. Garnish is something that actually is going to add to the look, sometimes to the flavor of the drink itself. You are going to need three essential things; you are going to need a knife for the cutting, obviously a fruit for the garnish and the cutting board, so you don't mess up the surface on, which you are cutting on. Now, the first cut that we are going to make is something called a wedge. All you are going to do is slice each end off the lime. Now that you have got the end sliced off, you can stand it right up there, and you are going to make a cut right down the middle, so you have got two big fat pieces there. Then what you are going to want to do is now that you have it halved, you are going to make a little slit right down the inside, this way right here, and that's going to allow it to do is actually rest on your glass nice and easy, so it will stick right in, one little cut. Then finally, you can cut this into either three or four pieces depending on the size of the garnish that you want. I'm just going to make three pieces this one right there, and cut this thing in the thirds, another one right here, and now you have got three basic lime wedges. Again, that slit right there and it does allow that thing to sit right on the edge of your glass, and there you go. Let's put three of them on this thing, why not, three limes and nothing else. That's your basic lime wedge.