This guy is cool because he doesn’t possess the usual hipster arrogance of most of these videos…humble, doesn’t seem to take himself too seriously but you can tell he’s a badass…He actually shows how to bartend & the importance of organization and not leaving a single second to chance once service begins..People are right..this guy should have his own show! 👏👏
This is one of my favorite videos by Bon Appetit so far. Something you dont expect when you go to a bar for a drink, but for Tim, its another day at the Bar/Office.
The worst part of this video was the fact that it was ONLY 19 minutes! When he did the outro I was shocked it was over. I could’ve watched this for an hour! Amazing video!!!!
Been in the business a long time and this guy gets it. Prep and personality are such big keys to being a successful head bartender. Especially in a high volume or catering operation. Cheers to this guy!
And yet a lot of the time, it just isn't there. Its NYC, so everything is fast paced, yes, this bard is slower during every day except events, but best believe, many have complained about the service/attitude. Mainly because they go there once and take pictures, never to return. I'm a regular, they treat me good, a civilian isn't gonna get the same treatment.
I agree the one nitpicky thing I have is how little the head was on that beer. Might be because I started out in Germany 2cm of foam for Kölsch, Pils and most other lagers 4cm, IPA/APA/PA 3cm and the way he did it only for stouts, porters and bitters. Wheat beers unless a sour one would be 4cm. Only exception for the Pils was when we had Czech Pils and someone ordered Mlíko pour so almost all foam. If we had too much or too little head on the beer it would get sent back or we would get told to start over by the head bartender.
I love that he has enough confidence in his skills, organization and process, but he still has a good amount of humility, like when he was talking about pouring things and possibly spilling. Seems like a good dude. I dont even drink but i enjoyed watching this.
You don't even drink but enjoy watching a bartender in his bar? You wouldn't even know what he's taIking about? I'm calling B.S./denial....get help lady!
I noticed that too. When he thought he sounded conceited and the producers (or whoever it was) jumped in to negate that feeling. :) It's not bragging when it's true! :P
11:27 Watching this man go through his R&D session was so cool. As a former bartender there was nothing more enjoyable then having the freedom to just play and come up with something different.
When I 1st started bartending at a big local banquet house, a lady asked me for a root beer float. I told her we didn't have ice cream. She chuckled and said no, it was a mixed drink, all booze. I had NO clue, couldn't find it in the bar book ( back before cells and google lol), so I got the 2 top waiters to come behind and help. Took us about 15-20 mins, but she got her drink 😆😆 wish I could remember how we made it but oh well, now they have root beer snachapps.
you can tell this guy has climbed his way to the top of the industry, the skill, the style, and the ability to have the quick quips and lines to fit everything he does.. well played sir and i hope to be like you
@@jplefaivre Portioned jungle juice that's creation was informed by years of his and his colleagues' experience and development. He also makes a point to mention that they only batch in ways that don't affect the quality of the cocktail (usually only batching spirits together or spirits and syrup for the Old Fashioned). Additionally, he's using nicer liquor than what was in any jungle juice I've ever had. For instance, that Old Fashioned he batched probably cost his bar roughly $500 just for the ingredients. That being said, the prices at this bar are marked up roughly 30-45% compared to industry standard around the country, but that's due to its location and notoriety. If you don't want to shell out for well-executed and innovative cocktail, you're more than welcome to stick to places that serve other fare or make one yourself, but don't act like this guy isn't making excellent cocktails because he pre-batched his liquor
@@jplefaivre So your opinion is invalid. If you don't understand why they have to batch in that kind of a bar, then maybe you should study a bit harder , because you're probably failing some of your simple courses as well. Woodford out of the bottle is not going to taste any different than a batched one. A cocktail dilluted with water and a cocktail dilluted with ice is the same exact thing when they're kept at keg-cold temperature. You stir an old fashioned, you don't add anything to it by shaking it, therefore there's no reason why you can't batch it like they do.
You watched him dump entire bottles of liquor into cambros and you call that perfectionism? Water and sugar were the only things that were actually measured at all in this video. I'm sure their cocktails are amazing, but you aren't paying for the cocktail at a place like this, you're paying for where you're drinking the cocktail.
This dude is awesome. The right amount of personality and was not afraid of being in front of the camera could watch a show with him being the host easily.
great video. love the different perspective vs the other kitchen focused stories. Tim's got the personality of a seasoned bartender too; seems like sitting at his bar would be a pleasure.
Love this dude, he has the perfect personality for that job. Would love to have a drink there if I ever get the chance, he seems like he could talk to you for days with plenty of stories, and you would never get tired of it.
I love this dude. Hard working, and on point. Humble, and charming. Then I cracked up waiting for the bar to open so 15 guys could post up, so he ignores them for the one girl with "THAT" annoying voice/order. Lol
"If you pick up the same bottle twice in one round of cocktails, you failed." As a bartender, I could not agree more. Efficiency is key, and honestly I think it might be the most important aspect to what makes a good bartender.
naw, he works in a place that doesn't seat more than 3-4 people per ticket as the room can't hold that many. step up to a crafty spot with 10+ groups constantly and a seating capacity over 150. when they all order something different you're going to break some eggs here. I don't pack ten sets of tins to limit my bottle touches. He batches his spirits so he doesn't have to and if you repeat that many ingredients in that many menu'd cocktails your program needs an overhaul to begin with.
I spent 3 years in my early 20`s bar tending full time in Manchester, UK, in the late 90`s...after 3 years I was exhausted and burned out...kudo`s to him for still being in that game at his age...
I’ve worked at 30R for a while, that bar is elite. A lot of the NBC talent pops in there regularly, and if they want their privacy you won’t see them in there even though they are in there.
Seeing him put that effort into it and being precise with everything just so everyone can have their prefered drink fast just warms my heart. As for the pre making of cocktails and checking every keg I understand him all to well. In my college town in Belgium we used to host party’s with our fraternity for close to 8.000-10.000 people, not pre-making cocktails or preparing enough Beer ready for tap is a recipe for disaster.
Simply for the fact that Johnny Carson had his studio on the floor where his namesake bar is that bar is FIRST on my list of places to visit next time I'm in NYC. There's no one like Johnny anymore.
Angostura Bitters is made in Trinidad and Tobago 🇹🇹. It completely blows my mind how many countries it travels to, to make cocktails like these possible. Incredible!
Those cocktails are definitely expensive, but here you can see some important elements going into that price. The atmosphere and the history is there, the drinks are inventive, but most importantly, I’m seeing some real quality ingredients being used. I saw some Agua Magica Mezcal and some Macallan 12 just in the first ten minutes, and those are some premium, expensive ingredients for mixed drinks, not to mention stuff you’d order off of a list neat or on the rocks. It’s sad that those cocktails are all over $20, but at least I’m seeing some clear effort being put towards sourcing.
Very impressive, very entertaining. I don't like to make comparisons because everyone has their own lane, but Mr. Sweeney reminds me a lot of Isaac Toups, another great in the culinary world.
I really appreciate your perspective on batched cocktails. Ive previously considered it almost cheating, but always liked being able to just grab a pitcher and pour. The way it's approached with holding the citrus and syrups makes perfect sense.
Best I can tell the batched Whiskey Cocktail scaled down is 200 ml whiskey, 50 ml water, 15 ml 2:1 demerara syrup, 10 ml Angostura, 5 ml orange bitters. As he mentioned it's only semi diluted so store in the fridge & stir with ice or serve over ice.
This is just music, all music, all around. So many references not just in the cocktail names, but also with how Mr. Sweeney talks. I would love to have a drink with him.
I have no interest in paying up the wazoo for drinks or hanging out at a loud bar, but it is awesome to watch skilled professionals talk about their passion and craft.
Wow, this guy really earns his money, so much prep before the doors open. I love the interior of this bar. Why do most bars feel like if they aren't loud and noisy they they're not "fun"? Some people (me, for example) love a quiet drink with great company where you don't have to scream!
Slowly Shirley is (was? did they close?) a truly fantastic bar, the drinks, the service, the vibe, everything was on point every time. Not surprised this guy is running one of the most important bars in NY.
Everyone has commented on his masterful bartending/mixologist skills. I'm gonna complement him on his range of references. He''s definitely my generation.
A dinner party with this guy making drinks and Brad making (Alive!) food, after around around 50.000 words in while they make what they are making as an aperitif and it would be the greatest meal ever.
I used to frown upon batching cocktails, but after working in Times Square, I can see why people do it. I still prefer not to, but I completely understand when others do.
Such a likable guy. This episode was so down to earth and fun. That said, man those prices make make truly appreciate living where I live. Also makes me appreciate the fact I can go spend the price for a single cocktail for an entire bottle of woodford reserve and make the same exact old fashioned. Might not be as fun, but at the end of the night, I’ll be at the same point as you if not 3 or 4 more deep 🤣
This guy deserves his own show. He’s awesome!
Absolutely amazing! So charismatic
What a guy. Confident but casual.
Very entertaining!!!!
Agreed
Seriously
This guy is cool because he doesn’t possess the usual hipster arrogance of most of these videos…humble, doesn’t seem to take himself too seriously but you can tell he’s a badass…He actually shows how to bartend & the importance of organization and not leaving a single second to chance once service begins..People are right..this guy should have his own show! 👏👏
wtf u mean lmao theyre all humble , ur imagining things
1 reply
@@knlei1 'see the ball be tha ball'
bingo
as a bartender this guy hit different your onto something here
This is one of my favorite videos by Bon Appetit so far. Something you dont expect when you go to a bar for a drink, but for Tim, its another day at the Bar/Office.
The worst part of this video was the fact that it was ONLY 19 minutes! When he did the outro I was shocked it was over. I could’ve watched this for an hour! Amazing video!!!!
Crap.. just noticed, felt like a 10 min video!
Why? He was done! You want to watch suits getting drunk and being phony?
Same! I need another video. Instant edit: I just found it, it’s on the same channel
Been in the business a long time and this guy gets it. Prep and personality are such big keys to being a successful head bartender. Especially in a high volume or catering operation. Cheers to this guy!
And yet a lot of the time, it just isn't there. Its NYC, so everything is fast paced, yes, this bard is slower during every day except events, but best believe, many have complained about the service/attitude. Mainly because they go there once and take pictures, never to return. I'm a regular, they treat me good, a civilian isn't gonna get the same treatment.
I agree the one nitpicky thing I have is how little the head was on that beer. Might be because I started out in Germany 2cm of foam for Kölsch, Pils and most other lagers 4cm, IPA/APA/PA 3cm and the way he did it only for stouts, porters and bitters. Wheat beers unless a sour one would be 4cm. Only exception for the Pils was when we had Czech Pils and someone ordered Mlíko pour so almost all foam. If we had too much or too little head on the beer it would get sent back or we would get told to start over by the head bartender.
@@vx8431 not to mention he soaked the faucet in the beer.
I love that he has enough confidence in his skills, organization and process, but he still has a good amount of humility, like when he was talking about pouring things and possibly spilling. Seems like a good dude. I dont even drink but i enjoyed watching this.
You don't even drink but enjoy watching a bartender in his bar? You wouldn't even know what he's taIking about? I'm calling B.S./denial....get help lady!
I noticed that too. When he thought he sounded conceited and the producers (or whoever it was) jumped in to negate that feeling. :) It's not bragging when it's true! :P
11:27 Watching this man go through his R&D session was so cool. As a former bartender there was nothing more enjoyable then having the freedom to just play and come up with something different.
When I 1st started bartending at a big local banquet house, a lady asked me for a root beer float. I told her we didn't have ice cream. She chuckled and said no, it was a mixed drink, all booze. I had NO clue, couldn't find it in the bar book ( back before cells and google lol), so I got the 2 top waiters to come behind and help. Took us about 15-20 mins, but she got her drink 😆😆 wish I could remember how we made it but oh well, now they have root beer snachapps.
R&D is what life’s all about. Having fun, taking chances, failing, learning, growing
Research and drink?
@@notmything6629 refill & drink, lol
you can tell this guy has climbed his way to the top of the industry, the skill, the style, and the ability to have the quick quips and lines to fit everything he does.. well played sir and i hope to be like you
Seeing all these dedication and perfectionism make me feel better for paying $20 a pop for these drinks
bro he's literally selling portioned jungle juice.
@@jplefaivre Portioned jungle juice that's creation was informed by years of his and his colleagues' experience and development. He also makes a point to mention that they only batch in ways that don't affect the quality of the cocktail (usually only batching spirits together or spirits and syrup for the Old Fashioned). Additionally, he's using nicer liquor than what was in any jungle juice I've ever had. For instance, that Old Fashioned he batched probably cost his bar roughly $500 just for the ingredients. That being said, the prices at this bar are marked up roughly 30-45% compared to industry standard around the country, but that's due to its location and notoriety. If you don't want to shell out for well-executed and innovative cocktail, you're more than welcome to stick to places that serve other fare or make one yourself, but don't act like this guy isn't making excellent cocktails because he pre-batched his liquor
@@jplefaivre So your opinion is invalid. If you don't understand why they have to batch in that kind of a bar, then maybe you should study a bit harder , because you're probably failing some of your simple courses as well. Woodford out of the bottle is not going to taste any different than a batched one. A cocktail dilluted with water and a cocktail dilluted with ice is the same exact thing when they're kept at keg-cold temperature. You stir an old fashioned, you don't add anything to it by shaking it, therefore there's no reason why you can't batch it like they do.
You watched him dump entire bottles of liquor into cambros and you call that perfectionism? Water and sugar were the only things that were actually measured at all in this video. I'm sure their cocktails are amazing, but you aren't paying for the cocktail at a place like this, you're paying for where you're drinking the cocktail.
@@haventichy4088 that's a fair assessment for drinks he's created, but $25 for an old fashioned that takes ~10 seconds to prepare is ridiculous
This dude is awesome. The right amount of personality and was not afraid of being in front of the camera could watch a show with him being the host easily.
great video. love the different perspective vs the other kitchen focused stories. Tim's got the personality of a seasoned bartender too; seems like sitting at his bar would be a pleasure.
I could watch Tim just talk about ingredient choices/prep for hours. If he had a YT channel I'd be on top of every video.
Love this dude, he has the perfect personality for that job. Would love to have a drink there if I ever get the chance, he seems like he could talk to you for days with plenty of stories, and you would never get tired of it.
cocaine
@@noswearingacc short and simple, impeccable comment
I love this dude. Hard working, and on point. Humble, and charming. Then I cracked up waiting for the bar to open so 15 guys could post up, so he ignores them for the one girl with "THAT" annoying voice/order. Lol
"If you pick up the same bottle twice in one round of cocktails, you failed."
As a bartender, I could not agree more. Efficiency is key, and honestly I think it might be the most important aspect to what makes a good bartender.
naw, he works in a place that doesn't seat more than 3-4 people per ticket as the room can't hold that many. step up to a crafty spot with 10+ groups constantly and a seating capacity over 150. when they all order something different you're going to break some eggs here. I don't pack ten sets of tins to limit my bottle touches. He batches his spirits so he doesn't have to and if you repeat that many ingredients in that many menu'd cocktails your program needs an overhaul to begin with.
Get this man his own tv show - great personality, very knowledgeable, and carried by his own sense of uniqueness.
Wow you’re just the lead bartender you should be the bar manager! I feel your passion for the craftsmanship good job!
As many others have said, this guy was made for the camera, is very entertaining and has an explosive personality. Would love to see more
I spent 3 years in my early 20`s bar tending full time in Manchester, UK, in the late 90`s...after 3 years I was exhausted and burned out...kudo`s to him for still being in that game at his age...
Plot twist: He's 23
@@Rememberance112 🤣🤣🤣🤣
Lol, I bartendered for almost 20 yrs and boy do I miss it some days!!!
It's probably because the bar he works at is a high class expensive small bar
I’ve worked at 30R for a while, that bar is elite. A lot of the NBC talent pops in there regularly, and if they want their privacy you won’t see them in there even though they are in there.
This guy should be in the cast of SNL. Which is filmed right next door. I’m been to the Pebble Bar. It’s an experience, worth the price.
Seeing him put that effort into it and being precise with everything just so everyone can have their prefered drink fast just warms my heart. As for the pre making of cocktails and checking every keg I understand him all to well. In my college town in Belgium we used to host party’s with our fraternity for close to 8.000-10.000 people, not pre-making cocktails or preparing enough Beer ready for tap is a recipe for disaster.
This bartender is probably what makes the Pebble Bar a super fun place to go.
This is brilliant. Newfound respect for every bar I’ve been in.
This could easily have been an hour. Tim has great energy.
This guy is the embodiment of passion... What a legend
Simply for the fact that Johnny Carson had his studio on the floor where his namesake bar is that bar is FIRST on my list of places to visit next time I'm in NYC. There's no one like Johnny anymore.
Angostura Bitters is made in Trinidad and Tobago 🇹🇹. It completely blows my mind how many countries it travels to, to make cocktails like these possible. Incredible!
It is the most important thing at a bar.
@@joelwillis2043 can you speak as to why? I’m just starting out
@@Bethune_GroundstaffIt’s not lol it’s still pretty important though, but to say it’s the most important is hyperbole.
10:24 this dude is hilarious! What a character! Great video
As a bartender I absolutely love this episode he’s great his energy is awesome and he’s knowledgeable
I’m a night person but men oh men the way this guy is mixing his drinks and talking about it, makes me wanna go in any time of the day
This dude's absolutely fantastic. His energy is infectious and his perfectionism is admirable. Loved it!
It's like he was born to be on camera! Give him his own show! 👌
Fly to other place like teleport.
Those cocktails are definitely expensive, but here you can see some important elements going into that price. The atmosphere and the history is there, the drinks are inventive, but most importantly, I’m seeing some real quality ingredients being used. I saw some Agua Magica Mezcal and some Macallan 12 just in the first ten minutes, and those are some premium, expensive ingredients for mixed drinks, not to mention stuff you’d order off of a list neat or on the rocks. It’s sad that those cocktails are all over $20, but at least I’m seeing some clear effort being put towards sourcing.
this isn’t mixing, this is making money.
I never tire of hearing the preparation routine of professionals. Thank you for sharing what we as customers take for granted.
Very impressive, very entertaining. I don't like to make comparisons because everyone has their own lane, but Mr. Sweeney reminds me a lot of Isaac Toups, another great in the culinary world.
im glad im not the only one that was thinking just that!
@@antoinesauve4528 my man! me too!
Ya as some one who worked for Issac and worked with sweeny they are nothing alike. NOTTHING ALIKE!!!!!
This guy is the real bartender working with passion and he care for his customers ✌
2:35 you can tell he's gone to his default new hire tour script and is explaining how to do everything
I thought the same thing. Felt like I could do a couple of those tasks once he was done!
Wow, that 19 minutes flew by in a blink. I'll be in NYC next month, and am going to make it a point to check this place out!
Love that your doing On the Line with a bar as well! Hope you can do more of them! Like the Aviary maybe?
I really appreciate your perspective on batched cocktails. Ive previously considered it almost cheating, but always liked being able to just grab a pitcher and pour. The way it's approached with holding the citrus and syrups makes perfect sense.
Such a great bartender…the banter, efficiency, organized technique and personality!!! Bravo Tim 👏🏼 ❤
Paying $34 for a batched cocktail is crazy.
With tap water too! I don't have the most sophisticated palate, but can tell the improvement in taste between spring water and tap water.
I’m not gonna like paying 34$ for ANY beverage is crazy unless you just really got the money you could care less about.
I have trouble paying 34 bucks for a whole bottle of bourbon much less ONE cocktail. No way.
I have seen this video like 10 times now, never enough. We want more Tim.
Best I can tell the batched Whiskey Cocktail scaled down is 200 ml whiskey, 50 ml water, 15 ml 2:1 demerara syrup, 10 ml Angostura, 5 ml orange bitters. As he mentioned it's only semi diluted so store in the fridge & stir with ice or serve over ice.
Utterly fascinating video. Tim's discipline, slick efficiency, and humility are genuinely inspiring.
so freaking smart to pre-make those cocktails. must save you so much time during those rushes.
Tim is not only a pro, he relates what he's doing to an ordinary patron. Would love to see more, he's a natural on camera!
This guy knows his job and himself so well. I envy him. Great dude
10 outta 10 bro. That was phenomenal showmanship and you're a guy people would pick in a top 5 lineup to have a drink with
This guy is amazing in every way.
Tim just has an amazing vibe. Dedication at its finest.
Take a shot everytime he say he's the head bartender lol
i was really glued to the screen, this man is amazing!
This is just music, all music, all around. So many references not just in the cocktail names, but also with how Mr. Sweeney talks. I would love to have a drink with him.
Probably the best episode of this series that I've watched so far. 👍👍
I want to sit at the bar and listen to this guy while he works. Awesome thought process and conversation.
I have no interest in paying up the wazoo for drinks or hanging out at a loud bar, but it is awesome to watch skilled professionals talk about their passion and craft.
Drinking bars & pubs went completely out of style by the late 1990s. Modern bar & wait staff are nothing like that 1950s 1960s 1970s 1980s. 🍸🍷🍹🥃
Wow what a character. Rarely do I stay for the entire episode. He’s really entertaining to watch.
Wow, this guy really earns his money, so much prep before the doors open. I love the interior of this bar. Why do most bars feel like if they aren't loud and noisy they they're not "fun"? Some people (me, for example) love a quiet drink with great company where you don't have to scream!
Starting strong with Antica Formula and Campari for the Negroni, you got all of my Italian bartender respect Sir! 🎉🎉
This guy is a gem. More of him, please!
Fantastic episode, whoever shot and edited this video did a great job.
The drinks being over $20 and watching it being diluted with NEW YORK'S TAP water made me laugh so hard oml
Slowly Shirley is (was? did they close?) a truly fantastic bar, the drinks, the service, the vibe, everything was on point every time. Not surprised this guy is running one of the most important bars in NY.
Need a whole season with this guy! Loved him
yo, give this dude a show! He's got the personality and wit and is screaming to be on TV
When he tried the Tikki and see Chinola, Plantation 3 stars, Appleton Estate and Wray & Nephew I became really hyped for that Tikki Blinder ! :D
Probably the best bartender video I've ever watched
Everyone has commented on his masterful bartending/mixologist skills. I'm gonna complement him on his range of references. He''s definitely my generation.
Would love to see more of this guy!🤗
Sweeney was awesome! I'm going to NYC next month and this def made me add Pebble Bar to the itinerary.
A dinner party with this guy making drinks and Brad making (Alive!) food, after around around 50.000 words in while they make what they are making as an aperitif and it would be the greatest meal ever.
This guy could talk about anything and I’d be listening intently
Now I've added this bar to my bucket list.
This dude rocks! Very approachable personality!
This makes me miss working in a beautiful cocktail bar, Id love to spend a month working here just to learn!
This guy is awesome. Does an amazing job at explaining everything!
Great job, Sweeney. Love ya, man.
What he said.
That guy is amazing! They found a real gem there. If I could get to that bar I’d just sit and listen to his stories.
He's so passionate about his job! Love that infectious energy!!
aspire to be like this guy, the expertise in mixology is great
Have this guy on a again! He’s awesome
Dude is down to earth, confident, and relatable.
You're not a Bartender..
You're a Bar Master..
You got skills
fosure..
Outstanding
love this guy, could watch him for hours
You can see that he is passionate about his art!
I used to frown upon batching cocktails, but after working in Times Square, I can see why people do it. I still prefer not to, but I completely understand when others do.
Loved this! He's such an awesome personality. I could watch him make drinks for hours.
i like this guy.. very knowledge, sarcastic / funny, and has an edge about him
I'd go to war for Sweeney, just an absolute boss in prep and management. Truly the best head bartender a great place like Pebble Bar deserves.
I love the honesty - "I consider myself more of a bartender," when tasked with creating a new drink.
I’m not even a big drinker yet I thoroughly enjoyed this video
I appreciate watching people who enjoy their jobs.
As a bartender, more of these.
this is great, would love more cocktail/bar content!
Such a likable guy. This episode was so down to earth and fun. That said, man those prices make make truly appreciate living where I live. Also makes me appreciate the fact I can go spend the price for a single cocktail for an entire bottle of woodford reserve and make the same exact old fashioned. Might not be as fun, but at the end of the night, I’ll be at the same point as you if not 3 or 4 more deep 🤣
I don't think you are the demographic that bar is looking for!
This guy is awesome, super knowledgeable but I know he'd have me laughing all night. Bravo!
Really like this guy! BA needs to get him back