The Kentucky Buck is an original recipe of mine that has kind of become my signature cocktail. Although, I first came up with it back during my Bourbon & Branch days in San Francisco, it has followed me around from bar to bar ever since, and I am proud to say that it has been featured on cocktail menus all around the world.
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After working too many events where the bartenders were left lacking something, either because someone forgot it or because we never thought that we would actually need it. I finally went ahead and put together a checklist for working off-site gigs.
While this is a very basic checklist that covers various levels of what might be needed during the course of the job, I firmly believe that it should be helpful for about 90% of our needs when bartending events.
I broke it down into columns with a different place for number needed for the event, the actual number at the start, and the number that you left with. Hopefully, this should be helpful for keeping track of inventory and leave you from thinking, "I could swear I got here with six muddlers."
Also, there is a section for initialing and dating at the end of the night, which should keep accountability in place and make it much easier for the next time you open up the traveling bar kit.
Most of you should probably be just fine with the first couple of columns, but it never hurts to keep it thorough for those of you that run a tight ship.
Since everyone has a different bag of tricks regarding these sort of checklists, I went ahead and made it available as both a PDF and an Excel file.
Naturally, those of you that wish to tweak and modify the checklist will be happiest with the Excel sheet, but for those of you with more standard requirements the PDF should be more than enough to handle your needs.
If any of you manage to vastly improve it and would like to share the love, please pass it along and I will go ahead and make it available here for download. Until then, thank you for taking the time to check it out, and I hope you find it helpful.