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. I am here at the Professional Bartending School in Arlington, Virginia and today, I am going to show you some of the basic alcohols you are going need to throw a great party.
Here is what we have here, we have a basic bar set-up and what you are going to need are some basic alcohols, some basic liquor and some liqueurs. Now, to begin with, just the distinction between a liquor and a liqueur is going to be in the sugar content. To be defined as a liqueur, the product has to have at least two-and-a-half percent sugar. Now, for alcohol, thats a lot of sugar which means your liqueurs are going to be sweeter than your liquors. They are usually going to be thicker and heavier and they do tend to have a lot less alcohol. In this bar set-up right here, weve got our liqueurs in the back and the liquor in the front just to be able to separate them better for you, but again, whatever bar you have, you can make mix things up, however youd like. As far as liquors go, you dont need a billion alcohols, you need a couple of good vodkas, a couple of good gins, a couple of good rums, a couple of good tequilas, a couple of whiskeys and finally a brandy or a cognac. The liqueurs, those two back rows we have back there, you could think of those as a little extra seasoning to a drink. This is the base. This is what makes it strong, gives it most of its flavor; these liqueurs, they kind of compliment it. They range in flavor from raspberry, to banana, to almond, to chocolate, to coffee and throwing these things together with a couple of juices or sodas, we are going to have an amazing amount of drinks.