Відео

Thanks for the shoutout! Great recipe! Cheers!

How much time elapsed between drinks?

Definitely what I would order at a bar.

bro why u faking

Great job. Doc. Appreciate your videos! 🎉🙏🏾🤓

I just made a coconut cake & I just found what to make with the leftover cream of coconut 😁 coconut martini!😍!

A lesson from a master,vigorously. 😁🍹

Extent

What? As an Islay-whisky-afficionado I'm deeply offended! ... ... ... So, I'm over it, your content is way to good to be in a snit. Nobody's perfect (-:

Really great take on the profession, and this hit home with me. I went to a bartending school in downtown Chicago in the early 2000s. I passed every test in memorizing recipes and my free-hand pours. I also believe that my psychological resilience was also on par, seeing as I have done very well after changing careers and having success in business. However, I believe that my lack of contacts in the club and bar scene really hurt my opportunities. So after one sub-par gig that I landed with having little experience, I changed careers and went into the world of business management. Although this was a good move for me personally, I have kept up on the bartending craft, and still enjoy making cocktails for friends and family. I suppose it's much like people I know who work on cars for fun, but would never be an auto mechanic. My brief time as a bartender also taught me the value of patience and understanding with those who tend bar for a living. I have a lot of respect for what they deal with on a daily basis, and go out of mt way to be a good "guest". Keep making great vids!

What is your average blood-alcohol percentage throughout a day? Watching your videos vicariously from Denmark...

From South Africa

“Vigorously and with dedication”. Perfect.

Great i love your cocktail❤

I am really enjoying your work!👍

Support my channel: UA-cam: ua-cam.com/channels/GKBP1GEnG8NvZC5tuNJ-hQ.htmljoin Patreon: patreon.com/drcork

love your videos, but some time ago you promised a video where you would use quince in some cocktails

YOU are a ROCKSTAR my friend!

Спасибо за коротенькую историческую справку, интересно. Можно не только пить, но и умничать

It really sucks that the new UA-cam algorithm punishes great content creators like Dr. Cork while rewarding lame creators that make trash or whore-ish content. Frustrating.

A Transformer, Nightrider shot inspired by the show and movie, would be interesting to see how their made and type of liquor!

It’s about time I give this channel a subscribe. Great stuff Doc.

Ingredients & amounts: https: dr-cork.com/aperol-five Support my channel: UA-cam: ua-cam.com/channels/GKBP1GEnG8NvZC5tuNJ-hQ.htmljoin Patreon: patreon.com/drcork

AS BARTENDER MARGARITAS SERVED IN ICE MOJITO HORRIBLE PINA COLADA 🤮🤮🤮🤮

❤❤❤

Hi, can I make 230 ml coffee in moka pot and then continue the recipe ?

love the video cant wait to watch more

Bruhhh randomly here, now I'm considering bartending😅😍😍😍

I love your shit, but your face is slanted. Does that happen when you drink too much?

halal john 3.16

Wonderful sir.

I hate to say this but is it wrong for me to just drink it straight lol

Excellent approach! I have no wish to become a bartender, because I bartend for fun for... 5 people, and I really want to quit... I can't imagine a whole bar.

I used to drink Vodka with Pisang Ambon..very good stuff..

This really helps people who's looking for career in bartending. Amazingly detailed and I worked part time as one and still I would say its tiring AF but it's also fun as hell.

I love your passion for mixing and all your lectures on bartending skills 👍

As soon as I seen this I thought about these as a version of pickle cocktails instead of cucumber is that at all possible

Did you say "rocket surgery"? 😂

You missed Brain Damage shot

I was a cook/chef/restaurant manager for 15 years. It's hard work with a "untraditional" schedule. it was a good time when I was in my 20's, but when I started a family, it didn't really fit in with that lifestyle. It works for some people. But you wonder why the old guys and gals in restaurants are usually the least friendly co-workers? They are usually there to make a paycheck. That's it. Not always. I knew some great restaurant folks well into this 40s and 50s, but its rare. I enjoy cooking and making drinks much more for guests in my home than at work.

Support my channel: UA-cam: ua-cam.com/channels/GKBP1GEnG8NvZC5tuNJ-hQ.htmljoin Patreon: patreon.com/drcork

Always love your very informative videos . I'm just curious as to what's your nationality . Perfect English-speaking with a unique accent.

I've been a barkeeper for 6 years now and I have to agree on the fact that combining normal life, relationships etc. with nighttime work is definitely a challenge. I'm 24 now and still enjoy creating cocktails for friends and family but I wouldn't want to continue this line of work for much longer. I think the worst part is the chronic tiredness. You're hardly ever actually fresh and fit. In addition in the hospitality industry it's super easy to adopt unhealthy habits/dependencies like smoking, drinking, severe caffeine addiction. All in all it's probably the most fun job you can have in your 20's but the cost of fun is alarming. Anyway, I love your videos! I've been subscribed for a year or so. Continue the amazing work!

Hey Dr. Cork do you have an email for fan questions?

What to do with excess ingredients? For example, cocktails that have a top of cola, ginger beer, etc. I saw you use a perfume bottle to store absinthe, so you are absolutely the best person for these economic questions 😂 Same question for the vermouth, because sometimes I only make one negroni a month and then the vermouth just spoils. Is there any way to store them safely?

Exelent name of de tea plesae

"The soul of a newborn 3/4 of an ounce 22 ml"

what whisky cocktails can be batched?)

“…if you know what i mean…because i dont.”

How do you remember them all..? Especially when starting.. How to deal with a request that is unknown? Sure I can look the recipe but that looks unprofessional and most importantly there are infinite variations depending of where I find the recipe, I never find the same amounts and often not even the same ingredients. How to deal with this kind of stuff? Thanks