Sander Raav

Mixologist

Sander Raav is a Mixologist based in Seattle, Washington. He is the founder of Seattle Bartending Company, which offers Cocktail Workshops and Classes. He has over 15 years of experience bartending in multiple high-end restaurants, including 8 years as Bar Manager at The Tin Table. He has held positions as a bartender, bar manager, and as treasurer for the Seattle chapter of the United States Bartenders Guild. Sander has created and organized many bartending events, fundraisers, cocktail classes, and presentations. He has participated in many cocktail competitions and has garnered over a dozen wins and placements in the top 3 of national and local competitions. Thanks to his extensive competition and cocktail knowledge, he has also judged many competitions as well. In 2020, he founded Shake, Stir & Savor, a mixology education program, and has been offering live and virtual cocktail classes since. In his classes, Sander teaches his students to think like bartenders, while making concepts simple, easy to grasp, and replicable.

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How do I become a bartender?

Bartending is people. Depending on the bar you work at, 60% to 80% of your job is people. You can learn how to make cocktails, but dealing with people or understanding people is a skill that you can't teach anyone. And that's the hard thing to do because you need a lot of patience. You need to be able to not think about yourself and instead think about the person sitting in front of you. I think that's the hard part that makes this job so much more difficult, because every person is different.

You want the person to be attentive and understand and hear you. And, of course, you'll have a bad day, but if you're not even looking the person that you're taking orders from in the eye or not making them feel welcome, you're not excelling at what you're doing. There's a difference between delivering someone a drink or making them a drink or creating an experience that's going to make them go, "This was awesome.” And that is the tricky part. Some people are born with it and they're just naturally so good with people that it doesn't even matter what you do. They will love you and come back. Some people are in between. So if you want to become a bartender, make an effort to work on your people skills.

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How do I make a Jagerbomb?

To make a Jagerbomb, start by using a pint glass for your Red Bull. Opt for shorter, sturdy shot glasses to withstand the drop without breaking. Ensure the shot glass isn't too tall, as you'll only need about half a can of Red Bull, roughly five or six ounces. When dropping the shot glass into the pint glass, make sure it's not too tall to prevent it from properly mixing. If making multiple Jagerbombs, set up a Jagerbomb train by placing the glasses side by side, with a shot of Jager on the rim between each pair. When you drop the first one, it will trigger a domino effect, causing each subsequent shot to fall into the next glass. Test this setup beforehand to ensure the shot glasses can handle it without spilling or breaking.

How do I make a layered shot?

To make layered shots, make sure that the sweeter alcohol goes in first. Begin by mixing Irish cream and butterscotch liquor, creating a sweet shot with a lower alcohol content, around 60% ABV. The specific ABV may vary depending on the brands used, typically ranging from 12 to 15. Gently shake the Irish cream without ice to aid its floating ability. When pouring, do so slowly and close to the surface to prevent mixing, using a spoon or tilting the glass if necessary. Even if the layers mix slightly, they should separate again after a brief period.

Can I clean whiskey stones in a dishwasher?

Cleaning whiskey stones in a dishwasher is not recommended because the high temperatures and harsh detergents can affect their quality. The heat may cause the stones to crack or break, rendering them ineffective for chilling drinks. Additionally, the detergents used in dishwashers can leave residue on the stones, altering the taste of your whiskey or other beverages. It's best to clean whiskey stones by hand using warm water and mild soap to preserve their integrity and ensure they continue to enhance your drinking experience.

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Sander Raav

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Co-authored Articles (75)

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