All language subtitles for Bar.Talks.2018.PROPER.1080p.WEBRip.x264-RARBG

[INAUDIBLE]

It's bar time. It's my time.

NARRATOR: "The first time
I walked into a bar,

"I was fascinated by the
many bottles,

"fascinated by the agility
of the man behind the bar

"and his calm, professional
way of working.

"Unerringly, he reached for short, long, rounded bottles

"and coaxed from them
their many-colored secrets.

"A world of its own
that bemused me

"and which I
wanted to understand."

Charles Schumann, 1985.

[SPEAKING GERMAN]

NARRATOR: New York is
the city of barkeepers

and of the great old bars

with resounding names
and stories.

Bemelmans Bar, Algonquin,

The Oak Room, King Cole Bar,
the Rainbow Room.

No other city in the world

made visiting bars
such a part of daily life.

Ah-ha.

[ALL CHEERING]

SCHUMANN: What's going on?

What are you doing here?

Only good-looking guys
are working here, huh?

[INDISTINCT CONVERSATION]

SCHUMANN: Principal
bartender you are.

Yeah, great, yeah.It's nice to meet you, man.

Hello, hello.He got a standing O.

Huh? Hello.

Charles Schumann!

[ALL LAUGHING]

What's all good?
What's all that?

Yeah, come on.
Oh, he's in shape.
He's in shape.

Yeah, you know it.
Bartend boy's
always in shape.

They build us
to be like that.

We're gonna try and
get as many people...

Very nice here.

The friendship Dev and I
have and the camaraderie
that we have...

Yeah....it all stems from
the people who taught us,

the people who took us in,

which is the five founders
of Employees Only,
the five principal owners.

Yeah.

And every day we were opened,
they would work either behind
the bar or on the floor.

That's why it's called
Employees Only. There's
no owners, you know?

They're just employees,
just like us.

Ah, now I understand
your idea. Yeah.

These are some of the jackets
we wear behind the bar.

Um, this one here is our
apprentice jacket.

This is the jacket you get
after about a year working
as a stocker.

And you wear this for a
couple of years while you're
learning and teaching.

You actually get
to learn and teach
in this position,

which is really,
really wonderful.

The more you teach, I feel like
the more you get to learn
at the same time.

So, it's nice. Um...

And so you wear this one
for a couple of years,

and then when you graduate
from the apprenticeship
program...

Unofficial,
official-unofficial...

Then the next jacket you get,
it says "Principal Bartender"
there over the heart.

And that's when you've
pretty much achieved
the most you can do here.

And it takes a lot
of work to get there.

I know that, for myself,

when I started making certain
cocktails, for instance,
the Hemingway Daiquiri,

I was so intrigued by this
cocktail, one because it was
named after Hemingway,

and it was delicious.

Where did you have the recipe
for the Hemingway Daiquiri?

Where did I get the recipe
for the Hemingway Daiquiri?

Well, I got it from our
recipe list when I first
started working here,

before they wrote the Speakeasy
book.

And I saw it and I tasted it.Oh, yeah, yeah.

And I thought
it was delicious.

But I wanted to be able
to make it like that
every single time.

I didn't want, like, one day to
make it for somebody and taste
it and be like, "Oh, it's okay."

And then, other days, it's like,
"Oh, this is really great."

I want it to be consistently
the best Hemingway Daiquiri
that I can make,

every single time,
for every single guest
that asks for it.

And so, I practiced
that drink for months.

I tried it, this much grapefruit
juice, that little bit less
grapefruit juice.

You know, I just changed
everything just a little bit,
just little levels that change.

And I'd taste it, and the juice is fresh.

You gotta taste that, you know.

You have to practice, practice, practice.

SCHUMANN: Not from this.

[INDISTINCT CHATTER]

SCHUMANN:
This is the real stuff.

Oh-la-la! Did you see that?

You can't do that, no.

You can see if people are...
If they're starting to move,

or if they're just kind of,
like, bored.

You could feel it.
You can feel people.

And that's what
bartending is,
you know?

It's not just about
what's in the glass.
It's about feeling somebody.

Oh, yeah. That's good. [LAUGHS]

I think it's... It was kind of
like the finishing of the '80s

and big, big clubs like
Studio 54, particularly
here in New York.

More like DJ and
music-based places, yeah.DJ clubs, like... Yeah.

Yeah, absolutely,
and those colors came from
the pastels of the '80s,

and they became more neon,
and then got a little bit
darker, I think, at some point.

But I think
the neighborhood bar
in New York City

has always been the foundation
of the bar culture here.

Those clubs and that style,
they come and go.

But they've also shrank.
People want a more intimate
experience now, I believe,

from my experience.

'Cause we went from, like,
big clubs to lounges,

and now, we're back down
to cocktail bars and
neighborhood bars.

[SPEAKING GERMAN]

[SPEAKING GERMAN]

WOMAN: [OVER PA]
So, we are talking about
the bar of the year,

Germany right now.
Then we go for the awards.

The nominees are
Little Link, Cologne.

[CHEERING]

Le Lion, Hamburg.

Kinly Bar, Frankfurt.[CHEERING]

Buck and Breck, Berlin.

Les Fleurs du Mal, Munich.

[SPEAKING GERMAN]

The one and only.

[AUDIENCE APPLAUDING]

You know what is inside?

Yes, because, after
working here long,

you just pick up.
I don't look.

These are all bitters,
and then we have
all tinctures here.

You made your
bitters yourself?

So, it's like half-and-half.
We make half, and then
the other half, we buy in.

But our signature bitters are
Dead Rabbit Orinoco Bitters.

What's the name of
the first thing?

Um, it's... Let's see.
It says here.

But the guy who makes
Boker's Bitters, in Scotland?

He makes bitters for you.He makes them.

So if you want to put...
Here.

Okay.

So, it's basically like
Angostura, only
it's slightly bitter.

Mmm-hmm.So.

So this is always the
same stuff here? No,
these are different.

No, they're all different.All different.

So, on top of the bar,
there's 350 bottles.

So, punch is kind of
characterized by five
ingredients,

one being Lemon Sherbet,
which is called oleo-saccharum.

So we just add some
of that in there.

Which kind of lemon
do you have?

So, it's just regular lemons.

Lemon juice.

So we add lemon zest
to sugar, muddle it.

And then we add lemon juice
to it and then we cook it,
so it's very concentrated.

And then we just some more
citrus to round that off.

And then we start adding tea.

Um, so...Black tea?

Tea, yeah. So it's just
a regular black tea.

And it's then finished
off with Irish whiskey,
which we like.

And we finish it off
with your spice,
so we put ten dashes.

What do you...
So, this is the
Dead Rabbit Orinoco.

And then, you just
give it a quick stir.

So, basically, we have a guy
that comes in and he mixes,

I'd say, three or four
times a week.

And then we have
these big, uh...

It's premixed.
You premix it
normally, yeah?

Yeah, we premix it,
but we have these systems in the
back here that are circulators,

so it keeps everything
nice and cold and fresh.

Nutmeg.And then we just finish it off
with nutmeg. Okay.

Yep.And then...

There's no
orange juice
in there.

No orange juice,
but it looks
like orange juice.

Oh, yeah.That's the problem with punch.

Oh, yeah. Okay.

You want to have
a glass of it?All right.

He we go. So here's one
of our punches. This is
called the Counter Punch.

Oh, yeah. So this is
the premixed punch.

Yeah, so this one has Irish
whiskey, you have rum, you
have bitters, you have Guinness.

It has lemon syrop, you have
lemon juice and Assam tea.

Ah-ha, ah-ha!This is one of my favorites.

And you serve
it in this...

Yeah, so everything is served
in porcelain bowls,

because back it the times when
punch was invented,

it would have been served in stuff like this.

SCHUMANN: Great.

MCGARRY: So we're just keen to keep it going, you know?

SCHUMANN: Yeah, really great!

I drink it.It's dangerous.

Okay, then, don't drink it.[LAUGHS]

In New York, they like
to drink a lot of alcohol.

A regular New Yorker would
drink anything between five,
four to six drinks a day.

And what time they
start to drink?

Um... They have
drinks with lunch.

I swear to God,
they drink a lot over here.

And how they
arrive to work?

How can they, uh...

I think they're just...
They have a good
tolerance to alcohol.

So you have only drunken
people here, huh?Yeah.

Well, they work hard
and they play hard.

When I write the
cocktail books...Yeah.

...it's ostensibly
about cocktails,

but it's really about the
Industrial Revolution.Yeah, yeah, yeah.

Because that sort of
what caused cocktails
to come to be.

The electric light,
the fact that people were
congregated in cities.

You could hardly have a
cocktail bar out in the country.Yeah, yeah.

So it was wonderful the way
people could come together

and then they got light,
and then they got
compression,

so you could
make soda water.

And they got refrigeration so
they could actually make ice,

artificial ice, on
their own without going
to the lake in winter.

Yeah, yeah.

Fantastic.

Yeah, yeah.Yeah, everything sort of
led to the cocktail.

I think the first
cocktail ever was
a whiskey cocktail.

It's what they had most of,
it didn't require ice.

It was just
whiskey and bitters.

They brought bitters
over from England.

So you literally
just mixed sugar, water,
bitters, and whiskey.

You didn't have to
drink it cold.

It was fine at
room temperature.

It was essentially
sweetened whiskey.

No sour?No sour.

Sour required...
If you wanted to
do that year round,

sour required
refrigeration.Yeah, yeah.

And we didn't have
refrigeration. This would
have been around 18... 1800.

But the first definition
of cocktail like I just
described it was in 1806.

But the first reference
to that kind of
cocktail was in 1803.

So it's pretty evident
that George Washington
was still alive,

and Thomas Jefferson was
still president when the
first cocktail came out.

[SPEAKING GERMAN]

After Prohibition, two things
happened to bartenders.

Either they gave up their trade
and they retired,

or they moved to places
like London or Cuba and
they did their trade there.

So when Prohibition wasn't
here anymore,

nobody knew how to make
the cocktails anymore,
make them very well.

And so you had either young
people who were starting
from scratch,

um... And some older people.

But people started
taking shortcuts.

Instead of fresh juice,
they'd use this thing
called sour mix.

Yeah.You know, which is awful
and chemical tasting.

Prohibition decimated
the whiskey industry,

you know, because they couldn't
make whiskey anymore.

So there wasn't much
good whiskey anymore.

We had to get most of our
whiskey from Canada.

And then around in the '60s,
vodka became ascendant.

Everyone started
drinking vodka.

You know a lot of...
More than me.

[LAUGHS] No way.

No way do I know
more than you.Yeah, yeah, yeah!

No, the people behind the bar
always know more than the
people on the other side.

No, no, it's not true.
It depends, huh?Yeah.

And, so, uh...

And in the '60s,
young people didn't
want to drink cocktails.

That's what
their parents drank.

It wasn't cool.
They did drugs.

So by the time
the '70s came,

it was just, you know,
silly disco drinks.

A lot of frozen margaritas,
Harvey Wallbangers,
stuff like that.

Really, it had to be
completely rediscovered,

led by gentlemen
such as this.

Yeah, it was not
so easy, yeah.

[SPEAKING GERMAN]

What did you serve
at this time?

What kind of cocktails?
Not so many, huh?

Manhattan, martini,
whiskey sour,

scotch on the rocks,
vodka on the rocks.

These were all scotch and
vodka drinkers.

They drink a classic...Yeah, total classic.

And you had a public
which came every day
to drink?

Or, uh...See, that was
the beauty of it.

We had advertising guys,
we had accountants,

we had gangsters,
we had actors.

It was such a great place.

Did they have
special treatment?

No, mostly we had
ways of handling that.

For example, when Rod Stewart
came in with a bunch of people,

they're all in blue jeans,
and none of them
have jackets on.

Right away, the maitre d'
says, "We have something
special for you."

"Let me take you." They take
him to a private elevator
that goes to the roof.

Yeah.And on the roof,
there's these seats,

and these glasses,
you know.

It's not open
to the public anymore.

Now, it is.
But in those days,
it wasn't.

And he says,
"We're gonna bring up...
What do you like?"

He says,
"We like Mudslides."

We brought them
pitchers of Mudslides.Uh-huh.

And all the glasses.

And of course, they're up
there... [MIMICS SMOKING]
Whatever they want to do.

It's the roof, it's
outdoors, you know?Uh-huh.

NARRATOR: A bar
also has a social

and cultural responsibility.

A bar is a place of its own
in the city it belongs to.

A bar is a place you can think of as your living room,

where you are at home.

But you can leave
when you want to.

[SPEAKING GERMAN]

[SPEAKING GERMAN]

[SPEAKING GERMAN]

You, sit here.Where?

She'll be in the middle of you,
because she's red dressed.

Red dress.

See the girl with
the red dress on

The high
red dress, yeah?[LAUGHING]

You sit however you want.

[LAUGHING]

[INDISTINCT CHATTER]

The Father, the Son,
and the Holy Spirit...

And our Mary.

[ALL LAUGHING]

The Schumann book was
the only book we had,

and it sat on our back bar.

And literally,
we used it to the point
where it disintegrated.

First, the covers fell off.
And eventually, it actually
moulded.

[ALL LAUGHING]Like, it sprouted...

Because we had got, like,
lime juice and sugar on it.

Just, like, it had
green fuzzy stuff on it.
I had to throw it away.

DAVE WONDRICH: There's a tree
growing out of it now?

SCHUMANN: I personally think
it's overrated, this book.

Because when I...[ALL LAUGHING]

WONDRICH: I think
the American Barbook,

the beauty of that was when
it came out here in the US,

it was designed with elegance.Yeah.

You looked at the other
bar books, and they had, like,

bad photographs on the cover,

and then there's this one
that just looks,
"Okay, this is serious."

This is an elegant book
about a serious craft.

PETRASKE:
And it only had the etchings,
right, instead of the photos.

Exactly, it really was...
It was so different from
all the others.

The others were all just,
here's some happy photographs
out of the stock photography

world of these multi-color
drinks that look like they're
for children.

And that was a bar book
for adults.

And that, I think,
was very important.

I ripped this book off like
crazy at the Rainbow Room.

The Flamingo recipe,
Hemingway Daiquiri came
out of this book.

This was an important book
to me at the Rainbow Room.

SCHUMANN: And this is the
most famous bar book,

uh, famous drink in Schumann's,
I hate it.

It's called Swimming Pool.

[ALL LAUGHING]

I started my career out in
Hawaii, where I grew up.

And I was a cocktail waitress
at a place in Waikiki

serving people pina coladas
and Blue Hawaiians
and Mai Tais.

And I went college and I
started bartending in college,

and then moved to San Francisco
where I also was bartending,

and I kind of started
taking a more culinary
approach to cocktails.

Mmm-hmm.And then when I
moved to New York,

I started managing a little
lounge in the West Village

and began putting out, sort of,
seasonal cocktail menus,

and really taking that
culinary approach to drinks,

making my own sirops,
using fresh juices...

How long is it?

How long?
That was in 1997.

Oh, that's
a long time, huh?Yeah. Yeah.

So that was really
where it started.

And Dale DeGroff heard about
what I was doing in this bar,

and suddenly, I was on the
front page of the food section
of The New York Times.

Because at the time, not
very many people were really
using fresh ingredients

in drinks,
here in New York.

SCHUMANN: What is
your favorite bar?

It's kind of tough to say.Or one of your favorite bars.

Dead Rabbit,
I think is great.

I love the staff there. They
have a couple of my favorite
ladies behind the bar.

Ladies.

Do you have a...
You don't think women
should be behind the bar?

I want to clear this up.
I want to clear it up.No, no, no...

Because every time
I make a...
You say, "Ladies."

You know why...Like you have
an aversion to it.

No, no, no...So let's clear it up.

In our countries, it's
very difficult to find
a lady behind the bar.

Uh-huh.And I always said,
"No ladies in the night."

I have a coffee bar,
or day bar,

we call it day bar.
Now mostly ladies are
working in the bar.

Because I think they
are fantastic, huh?

But only during the day.

Until 9:00, 10:00 in the
evening. It depends, huh?

Some of the top bars, and the
first bars, to open here in
New York and, sort of,

in the craft cocktail scene,
were run by women.

Audrey and I were at the
very forefront of all of that.SCHUMANN: Mmm-hmm.

And most of these bars
that have opened, have been
opened by young bartenders

who have come through
Audrey and I's school.

So, we're sort of the
mother hens to...

You're the mother.

To all of these
young bartenders.

Yeah, maybe we should start
interviewing with the mother.

I think you should.
I think you should have...

Yeah, yeah. Because,
you know why?

We are looking for someone
who replaces me.

We talked about that.

Everybody says,
"Okay, when he leaves,
nobody can take this bar."

So we both decided as
we flew to New York,

we make a TV show
looking for the man

behind, uh, no,
after Charles.

Maybe it should be the
woman after Charles.

Woman, yeah!
Maybe we
change it now.

Yeah.

I'd like to change
your mind on that.

[LAUGHING]No, I really have
nothing against them.

[SPEAKING GERMAN]

[SPEAKING GERMAN]

[MAN SPEAKING SPANISH]

NARRATOR: Bars used to be
a place where men
would congregate

to discuss women,
horseraces, theater, art.

That was the spectrum.

Now, however, bars are places
where business is done,

and, my God, how sad is that?

To have to do business
in a bar.

Important discussions are
rarely still held in bars.

COLIN FIELD: In 1982,
the whole of the Hemingway
family were in this bar,

and since then,
when I reopened
the bar in '94,

it had been closed for ages.

And Jack Hemingway
became my friend.

Now, Jack Hemingway.
I used to say,
"Mr. Hemingway,

"will you ask people if
everything's all right?"

And he'd say, "Colin,
I can't really do that."

And I would say, "Would you
accompany me as I ask if
everything's all right?"

And he'd say, "Certainly."
And I would say to a table,

"Excuse me, is everything
all right?"
And they'd say, "Yes, it is."

And I'd say, "Oh,
may I introduce you
to Jack Hemingway?"

And people would say,
"Oh, my God,"
standing up straight away.

And slowly the bar
would end up becoming
an amphitheater,

like the book The Prophet
by Kahlil Gibran.

All of a sudden, Jack
would be sitting somewhere

and everybody would be looking
at him, and they would be
asking him questions.

And he would give
all his information out

whilst he would drink
Famous Grouse and Perrier.

And that was
absolutely brilliant.

And he was here.
The last time
he was here, Jack,

he would have
been just there,
sitting just there,

with Paul Newman.Yeah.

And... It was October, 2000.

And that was an absolutely
extraordinary experience,
to have Jack here.

And then, after that,
we now have Dree Hemingway,

who is lovely and she
was in a Voguemagazine.

And she's a
lovely model and...Yeah, yeah, yeah, yeah.

So even Dree
comes in to see us.

So, not only is this a
Hemingway bar because
Hemingway came here,

it's a Hemingway bar
relationship-wise.

I say always,
most of the bars,
in my place, too,

serving people
are too close
to the clients.

What do you
think about that?

I hate it.
Personally, I hate it.

I hate these
young bartenders
and service people,

especially in neighborhood
bars which are...
Not in hotel bars.

Which are very, very
close to the client.

And I had an old
Jewish barfly.

He said always to me,
"Charles, if you want my
respect, respect me.

"If you want
my advice, pay me."[CHUCKLES]

Yeah, yeah, and he was
never close to us, huh?

[SPEAKING GERMAN]

Definitely, one of
the six 100%'s that
a bartender must have...

100% is doing
fantastic cocktails,
but that's just there.

Liking people.

Liking people,
very, very important.

If you like someone,
you can't get it wrong.

And also, someone that senses
that you like them sincerely

can't get angry with you.Mmm-hmm.

I'm about to make for you a
cocktail that is probably one
of my most famous cocktails,

my signature cocktail,
the Serendipity.

The Serendipity is a cocktail
in a tall glass
made with fresh mint,

Calvados from Pays d'Auge,
fresh mint, apple juice,

ice, Champagne.

Here we go.
Now, a little bit of sugar.

Just a little bit.

Some Calvados.

SCHUMANN: You pour free, yeah?Yeah, absolutely.

It depends on who I'm
making the cocktail for,

but I don't do what I call
supermarket cocktails,

which is everything's the same.Yeah.

I always look at the person
who's in front of me.Yeah.

For example, if someone
is young, I'm going to
do slightly sweeter.

If someone is older, I'm
going to do it obviously
drier.

So, I'm not
going to muddle,
I never have.

This is just fresh mint,
imbibing, drinking in
the Calvados.

If I left it there for
15 minutes, the mint would
actually go black.

Because it cooks in there.

So, once I've done that,
then I add
a little bit of ice.

Apple juice. But again,
even the apple juice,
bitter sweet and bitter apples,

this apple juice,
if it wasn't here,

would be destined to ferment
and make Calvados.

So, a little bit of this
delicious apple juice.

Now I turn it a little bit,
just to get that right.

And now I'll finish with
some Ritz Champagne.

I have to say Ritz Champagne,
because if I didn't, I'd get
myself into trouble.

Um...

That looks very nice to me.

One small stick.

Ladies and gentlemen,
the Serendipity.

A votre sante.

[SPEAKING SPANISH]

[SPEAKING GERMAN]

NARRATOR: Cuba saved
a lot of American drinkers'
lives during Prohibition.

Very quickly,
classical drinks
became rum drinks.

But the aficionados'
favorites remained
mojitos and daiquiris.

My favorite drink
is still the Petit Punch

made with rhum agricole,
a powerful rum distillation.

It's very simple.
One of sour, two of sweet.

Three of strong
and four of weak.

[SPEAKING GERMAN]

[WOMAN SPEAKING SPANISH]

[SPEAKING SPANISH]

Oh!

[SPEAKING SPANISH]

BARTENDER: So, we're gonna
make a daiquiri, cold.
With sugar, first.

Lime juice.

Maraschino liqueur.

Rum.

Ice.

[WHIRRING]

Salud.

Everyone wants to
go to Cuba to see,
at least once in his life,

this bar,
so I arrived
before I die.

This place is famous
for daiquiris.

And customers that
have been here years before,

he say that we still
make the daiquiri
the same way it was made

during Hemingway's time.

How many drinks
a day the bar make?

So we make over
700, 900 daiquiris a day.

[INDISTINCT CHATTER]

[MUSIC PLAYING IN BACKGROUND]

[INAUDIBLE]

[BOTH SPEAKING SPANISH]

[INDISTINCT CHATTER]

[BLOWS WHISTLE]

[SPEAKING SPANISH]

[BLOWS WHISTLE]

[BLOWS WHISTLE]

Okay.

Okay?

[SPEAKING SPANISH]

[ALL CLAMORING]

[INSTRUCTOR SPEAKING SPANISH]

[SPEAKING GERMAN]

[BOTH SPEAKING GERMAN]

[LAUGHING]

NARRATOR: A bar
should be international.

The barman should be
able to speak several
languages.

Only then can he cater
to an international public
and win new patrons.

That's how I found
new bar friends over
the years.

I give them a place
they like to remember
and return to.

[SPEAKING GERMAN]

[HUMMING]

Hello, hello, hello.

Huh?Come in.

Good to see you.Good to see you.

How are you?Yeah, good.
I feel good.

How many cocktail bars
are in this building?

In this building,
I guess it's about
three, four...

Cocktail bars?Yep.

And do you know
these people?Most of them, yes.

Most of them,
you know.

[ICE CUBES CLATTERING]

SCHUMANN: And you are very famous.

You are always under
"The Best 50 Bars
in the World."

So, how come?

You have good
relations to papers?

Or you make
the best cocktails
in Tokyo?

Uh, not at all.
Not at all.

Um... I don't even
know why I'm...

It's very honored,
very appreciate to be
recognized, but, uh...

I just do what
I can do

and I cooperate
as much as I can.

Uh-huh, uh-huh...

And luckily there
is not much bartender

who speak English
in this country.

Yeah.So... [LAUGHS]

Yeah, yeah, yeah.

Can I have a little
espresso, a little one,
with milk? Macchiato.

Macchiato.Yeah.

This is a nice block, huh?Yes.

[SPEAKING JAPANESE]

SCHUMANN: Ah-ha.

They have
original techniques.Yeah.

Like these hammering
techniques they have in Japan.

TRANSLATOR: And then he actually
invented, with the hammers.

Because if it's only knives,

they are not going
the same direction.

Like, same points
into the ice.

So he uses a hammer
on to the knife
and hammers it,

so he can make
the square ices.

Nice.

The importance
is not the shapes,

but importance
is the the spaces
between the ice and glass.

Yeah.

Come here, Hisashi.Thank you, very much.

I'll see you Saturday, or...
Oh, you'll post dates there.

NARRATOR: I see the things
the same way as my friend,
Yohji Yamamoto

who says, "I'm aware
of the trends, but they
don't interest me."

The drink is perfect
when nothing else
can be removed.

A good bar distinguishes
itself by offering
all the classic drinks,

that are just as well
and properly mixed

by a barkeeper in Munich
as they are in Tokyo.

And which taste
just as good, too.

Hello.

Hello.

Hello. Hello. Hello.

Hello.Hello.

Okay.

Hello.

Hello. Hello.

Hello.Hello. How are you?

Hello.

Hello.[SPEAKING FRENCH]

[INDISTINCT CHATTER]

Hello.

There you are.

He's always
trying to get in.

Can I close it?

Yeah, yeah, I sit.
I settle there.

[CHEERING]

Okay.

Ladies and gentlemen,
Charles Schumann.

SCHUMANN: I'm not
a normal manager of a bar.MAN: Yes.

SCHUMANN: I am the
personality of this bar,

and many, many people
come because
I'm working here.

MAN: Right. Right.

[SPEAKING JAPANESE]

[SPEAKING GERMAN]

[CHUCKLING]

[SPEAKING JAPANESE]

SCHUMANN: Wow!

Bravo!

Hey, Nick!

Ah-ha.

So this is the famous
Schumann's bar in Tokyo?

Famous bar in Tokyo.Schumann's Bar.
Schumann's Bar.

Let's go in.

A three-bottle bar is
is mostly enough,

if you have
the right stuff
to work with.

Did you see here?

WOMAN: I don't think I can.MAN: Gin and grapefruit.

SCHUMANN: I put a little
grapefruit here now.

A little more.

MAN: How long were you working
before you were doing free pour?

We always,
we are always free pour.

But when you started.
In your training.

No. We train with water.

We trained with water
in the bottles.

We trained,
I got trained
by an American.

But how do you know
if it tastes nice?

Ah, I have it
in the blood.

No, I mean when
you're starting.
When you're training,

if you're just free
pouring water,

it's always just gonna
taste like water.

Yeah. You knew
about how much

of different spirits
you should
pour in this drink.

And I saw working
at lot of people, not a lot,
but many people,

in New York free pouring,
and I'm sure

they make the better drinks
than the other ones
who measure.

Maybe the drinks
are sometimes
a little different.

He was making at the hotels
last night, and just
told me to wait here.

[CROWD CLAPPING AND CHANTING]

NARRATOR: Mixing isn't a
circus performance.

My word.

The motto is shake
the shaker, not yourself.

Hello. Hello. Hello.

Hello.
Nice to be here.

SCHUMANN: How comes that he should,

you have to create a special shaking

which is famous all over the world, which is called hard shake?

[SPEAKING JAPANESE]

SCHUMANN: Lemon shots and sugar?Sugar.

SCHUMANN: Yeah.

[SCHUMANN SPEAKING GERMAN]

Ah-ha.

[SPEAKING JAPANESE]

What is this here?

Lime juice.Lime juice. Lime juice.

Lime juice.Fresh lime juice.

[SPEAKING GERMAN]

SCHUMANN: This is
the hard trick, huh?
The bubbles.

[SPEAKING JAPANESE]

SCHUMANN: Yeah, great.

[SPEAKING JAPANESE]

SCHUMANN: There are
two ways of...

[SPEAKING GERMAN]

MAN: I think we don't
really need to
introduce the man

I think Charles
is a familiar face

for everyone.
I think that

we saw him
last year, so,

Charles Schumann,

in the bar.

[AUDIENCE CHEERING
AND APPLAUDING]

Your bar has always
been the place to be.

And you told me,

At one point you just get
tired from the people

not in person,
but generally saying.

It's my opinion, my personal opinion,

if you are working a huge bar like that,

a small bar is more dangerous than a huge bar.

In a small bar,
you're very close
to everybody.

And you drink,
you smoke,
you take drugs,

because if you don't take,
you cannot stand
the people, mostly.

Because I hate people.

Yeah.

[APPLAUSE]

Yeah. Yeah. Yeah.

Yeah, lets talk.
This is honest.

If you have to work
every night,

with really, sometimes
very disgusting people,

if you, you,
stop drinking
and smoking.

Drinking, I drunk before,
many many years before.

But my problem was... You had a time...

and I smoked.
Smoked is, for me...

because I make sport, so when I make sport, in my age,

and I smoke,

no way.
I cannot, I have no...

I cannot do that.

And drinking,

yeah, I lose my mind,
more or less,

and when I drink
I lose it completely.

Don't travel
so much.

Don't?Travel so much.

Because your bar
needs you.

After my studies,
I had been looking
for the perfect bar.

Yeah. One day,
I'm going to find
the perfect bar in the world.

But what happened in 2005,
during my trip to New York,
I realized

in the bar called
Angel's Share,

that I'm never going to
find the perfect bar,
yeah, because,

there is nothing
like that.

There is nothing
like a perfect bar
that exists in this world.

You know?

It's just up
on the customer

who can say that
was the perfect
experience to me.

That was the perfect night
to me, you know.

But there's nothing
like a perfect bar.

Who can say that
that bar is perfect?

And that
is not perfect,
you know?

Maybe for that crowd
and those customers

that bar is the most
perfect in the world, yeah?

But for
a different crowd,

the people who are
visiting that bar,
this is the perfect place.

NARRATOR: An American bar
has to be dark.

The Oak Room in New York
is my favorite bar.

In Europe,
it's Vienna's Loos bar.

And of course,
Harry's Bar
in Venice.

[INDISTINCT CHATTER]

[LAUGHTER]

[SPEAKING GERMAN]

NARRATOR: The barman is
more than an excellent mixer.

He has to be a host
to the pleasant patrons.

A tamer
to the difficult ones.

And a therapist
to the sad ones.

It sounds simple,
but it is the hardest
thing to master.

A feeling for which drink,

when and for whom
is suitable
to which occasion.

You should never forget,
the most important patron
is the one you lost.

[SPEAKING GERMAN]