Secrets from the Shaker

If, as a home cocktail enthusiast or aspiring mixologist, you’re imagining that a few hacks will miraculously raise your cocktail game to this level of professional panache, let’s kick off with a quick reality check from our industry legends.

Just in time for World Bartenders Day (on 24 February 2025) we chat to four top South African bartenders who have shared their tips on streamlining the workflow, addressing sustainability and reducing waste with flair, and adding a dash of creativity to your ANGOSTURA® bitters service.

Many aspiring mixologists search for shortcuts to elevate their skills. However, according to industry professionals, there are no easy routes to mastery.

“Bartending is all about hard work, dedication, and practice. Yes, there are small tricks to speed things up, but there’s no substitute for understanding the bar, the culture, and the workflow,” says AJ Durow of Bascule Bar.

Liam Jukes of fable adds, “It’s a craft that requires more than just making drinks. A great bartender needs marketing skills, relationship-building, upselling techniques, time management, and production efficiency. The drink is just one part of the experience.”

According to Evert de Jong of Just Short and Sin+Tax, communication and multi-tasking are essential. “Knowing how to talk and listen to different people while managing yourself will save you over and over again in hospitality,” he says.

Experienced bartenders agree that the key to a smooth service is preparation and workflow management.

Ensuring all tools and ingredients are set up before service is crucial for efficiency.

When making multiple drinks, pouring halfway into each glass first and topping up ensures consistent levels.

A skilled bartender can make multiple drinks at once, improving speed and service quality.

Keeping a clean and structured workspace helps maintain focus and efficiency.

While ANGOSTURA® bitters has been a staple in bars worldwide for 200 years, these industry professionals have unique ways to incorporate them into service.

“Decant ANGOSTURA® bitters into a clear bottle with a longer pouring spout for better control when garnishing,” recommends AJ Durow.”Think of ANGOSTURA® aromatic bitters as the ‘pepper’ of cocktails. A few dashes can balance out an overly sweet drink without changing its acidity,” says Liam Jukes.

“Adding a dash of ANGOSTURA® bitters to a rum and coke or brandy and coke elevates the drink with minimal effort,” suggests Evert de Jong.

“Fat-washing ANGOSTURA® bitters with coconut oil or butter creates a rich, velvety texture in cocktails,” shares Stephanie Oosthuizen of Socks Premium Syrups.

Sustainability is becoming a key focus in modern bartending, with professionals finding ways to reduce waste while enhancing cocktail creativity. Stephanie Oosthuizen shares a few of her go-to sustainability hacks:

Instead of discarding peels, they can be transformed into a flavorful syrup.

Leftover cucumber or celery can create subtly infused water for cocktails.

Chickpea liquid provides a sustainable alternative for foamy cocktails.

Dehydrated citrus, berries, and herb can be blended into powder for rimming glasses.

With these expert tips, you can refine your craft, enhance your efficiency, and bring professional flair to your cocktails. Master the fundamentals, experiment with ANGOSTURA® bitters, and turn every dash into a step toward becoming your own bartending pro.

For more information on ANGOSTURA® bitters and its versatility, visit www.angosturabitters.com. Follow Angostura South Africa on Facebook (/AngosturaSouthAfrica) and Instagram (@AngosturaZA) for recipes, industry insights, and brand updates.