A Day at Rockefeller Center's Legendary Cocktail Bar | On The Line | Bon Appétit
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- čas přidán 30. 01. 2023
- “To be able to get those 500-plus cocktails out a night, we’re preparing hours before the doors open.” Tim Sweeney, Head Bartender of Pebble Bar at Rockefeller Center in New York, takes you through an entire day of behind the scenes prep. Sweeney demonstrates all the tools and techniques he uses to keep things running smoothly at this legendary cocktail spot.
Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Mack Johnson, Robert Malone
Line Producer: Jennifer McGinity
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operators: Duell Davis, Jake Robbins
Assistant Camera: Lucas Young
Audio: Michael Guggino
PA: Hunter Francisco
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
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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
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.
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 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.
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
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
"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.
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
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
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.
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.
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.
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
Such a great bartender…the banter, efficiency, organized technique and personality!!! Bravo Tim 👏🏼 ❤
This bartender is probably what makes the Pebble Bar a super fun place to go.
Get this man his own tv show - great personality, very knowledgeable, and carried by his own sense of uniqueness.
This dude's absolutely fantastic. His energy is infectious and his perfectionism is admirable. Loved it!
Love that your doing On the Line with a bar as well! Hope you can do more of them! Like the Aviary maybe?
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.
Would love to see more of this guy!🤗
This guy is the embodiment of passion... What a legend
This is brilliant. Newfound respect for every bar I’ve been in.
Wow you’re just the lead bartender you should be the bar manager! I feel your passion for the craftsmanship good job!
Tim just has an amazing vibe. Dedication at its finest.
PLEASE make more videos like this!!!! So enjoyable! He was amazing.;D
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
This could easily have been an hour. Tim has great energy.
i was really glued to the screen, this man is amazing!
Need a whole season with this guy! Loved him
As a bartender I absolutely love this episode he’s great his energy is awesome and he’s knowledgeable
This guy is amazing in every way.
love this guy, could watch him for hours
This guy is awesome. Does an amazing job at explaining everything!
This guy knows his job and himself so well. I envy him. Great dude
This guy is the real bartender working with passion and he care for his customers ✌
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.
This guy is amazing i love his energy and his professional threw the roof
Now I've added this bar to my bucket list.
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.
I loved this!! Very knowledgeable!
This guy is a gem. More of him, please!
10:24 this dude is hilarious! What a character! Great video
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.
Probably the best episode of this series that I've watched so far. 👍👍
More like this please!!
Loved this! He's such an awesome personality. I could watch him make drinks for hours.
It's like he was born to be on camera! Give him his own show! 👌
Fly to other place like teleport.
Love this guy's energy
Respect this guy is awesome. He’s great at his job and he’s very very smart. I would like to see more videos of him. Please make that happen.
so freaking smart to pre-make those cocktails. must save you so much time during those rushes.
2:35 you can tell he's gone to his default new hire tour script and is explaining how to do everything
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.
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.
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!
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 is awesome. He needs a series of his own
Bring this man back for more!!
Have this guy on a again! He’s awesome
I want to sit at the bar and listen to this guy while he works. Awesome thought process and conversation.
i like this guy.. very knowledge, sarcastic / funny, and has an edge about him
Absolute legend! He's just given the inspiration I never knew I needed.
You can see that he is passionate about his art!
He's so passionate about his job! Love that infectious energy!!
this is great, would love more cocktail/bar content!
Sweeney was awesome! I'm going to NYC next month and this def made me add Pebble Bar to the itinerary.
Love it
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
Amazing ride. Thank you.
This guy is great. Super fun to watch
This makes me miss working in a beautiful cocktail bar, Id love to spend a month working here just to learn!
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.
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
More bar videos pleaseee!!
This guy is amazing! We better see more of him!
As a bartender, more of these.
I have seen this video like 10 times now, never enough. We want more Tim.
Would happily watch more of this guy
Love the humble approach Sweeney has. Great video!
Not one thing was humble
@@marcusaurelius652 just say you’re super insecure
Great job, Sweeney. Love ya, man.
What he said.
Wow, amazing job, love it!
awesome sauce, amazing show! love it
God bless you, bartenders.
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!
This dude rocks! Very approachable personality!
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!
You're not a Bartender..
You're a Bar Master..
You got skills
fosure..
Outstanding
Really like this guy! BA needs to get him back
Wow what a character. Rarely do I stay for the entire episode. He’s really entertaining to watch.
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!
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 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. 🍸🍷🍹🥃
refreshing to see a good bartender who knows what theyre talking about on a more “mainstream” channel instead of just loud ones
Wonderful!! I loved it!!
"It's two o-clock in the post-Meridian Eastern Standard Time" is officially the most badass casual remark any human being have ever said. This man is a pure legend!
I’m not even a big drinker yet I thoroughly enjoyed this video
Awesome , if I'm ever in NYC again i will surely visit this place.
Excellent. I missed this place when in NYC but it's on my list for next time
That's how you lose your best employee in 20 minutes lol, someone is gonna pouch him. as a restaurant owner I'm gona recommend paying him 120k yearly, and even than he will be pouched