Educating Bartenders Worldwide.
By Beverage Trade Network
By Beverage Trade Network
Pedro Barriga has been in the hospitality industry for the past 18 years. While he’s currently the bar manager at O’Donovans pub in Pomona, Barriga is also an expert in consulting for bars and brands across Los Angeles.
“I love hospitality and everything about it,” says Barriga. “I want nothing more than to provide people with a great experience and memories.”
Barriga, in his years in the industry, has also created specialty cocktails for establishments like DTLA, Inland Empire, and more.
Today, he gives us a peek into the world of bartending from his eyes.
You can say that I’m kind of the Renaissance Barman at the O’Donovans Pub in Pomona. I currently manage and direct everything that goes on both behind and in front of the bar. My roles include everything from bartending, inventory, cocktail curation, bar training, programming, event planning - you name it, and I’ll probably be doing it.
Ah, a bartender needs so many skills! They need to know the work and work talk, they need to have bar eyes to understand the room and the guest to be able to suggest a drink or just to set the mood. A good bartender should also be on top of the hospitality game, be able to multitask, mise en place, know the opening and closing procedures. Knowing when to ask for help and hustling through the weeds is also very important. There’s so much! Man, this list can go on forever.
Pedro making a cocktail, Image source: Pedro Barriga
I would have to go with the Ramos Gin Fizz.
1 egg white
1oz heavy cream
Orange water flower
Add all the ingredients to a cocktail shaker and dry shake (without ice). Then add ice and shake once again. Pour in a cocktail glass. Push some club soda back and forth in the shaker to pick up any leftover cream and egg white - then top your drink with that.
This is quite interesting actually. Once, a 60-year-old lady asked for me to take her home and tuck her into bed.
For me, I would have to say that the most underrated ingredient is an orange liqueur.
Pedro getting clicked, Image source: Pedro Barriga
This is again, very important. For me, I think suppliers can help in creating program events and education that creates awareness about their products. This can be both for our guests and also our bar team.
Any good menu should have at least 1 cocktail from the 6 in the cocktail family, which includes the Old Fashioned, Aromatic, Sour, Buck, Daiquiri, and Daisy. And if a menu offers all, then that’s a jackpot!
Multiple things actually. The first thing we have to keep in mind is that it’s all about the bar and clientele. Like what they like drinking. I also like using agave spirits like Mezcal and Tequila, mainly because they have good production practices, sustainability, etc. But the final call would have to depend on the availability of the product and of course, the price.
I work very closely with The Cocktail Portal (@thecocktailportal on Instagram) and Bartender’s Portal (@bartendersportal on Instagram). This has also given me a great platform to help out other bartenders with any kind of questions they might have, including career paths, cocktail solutions, recipes, etc.
Agave is very popular right now, and according to me, it’s going to keep going and make it big. I also see Amari/Amaro making a huge comeback. I’m excited about this.
Right now I’m drinking water - but I enjoy all spirits - my body is a Temple I need to fill it with spirits.
Header image credit: Pedro Barriga