The act of shaking a drink seems simple enough. But once you dig deeper and realize what’s actually happening inside that shaker tin you can use that knowledge to your advantage. We’re here to ensure you’re employing the appropriate shaking techniques for your cocktails resulting in the tastiest beverages for you and your guests to enjoy.
Read MoreI've been nominated for 2016's Best Bar Personality by the Golden Owl Awards as well as the Deighton Cup & Nightingale receiving a few nods themselves.
Read MoreOf all the drinks in all the land one stands head and shoulders above the rest in almost every category. No other cocktail conjures the images of grace and elegance. None spurs as much fevered debate as to its proper construction and few, if any, have as murky a backstory regarding its history and creator (if there even is one). I speak of the martini.
Read MoreAlex Black | WHAT’S NEXT? | Issue 3
These days we work in an enviable field, we bartenders. Guests regularly applaud us for little more than following a recipe and being a half-decent host. We can make extremely good money, and are gifted the ability to move around and set a schedule like few other professions. But what if you want to be flown across the globe, invited to exclusive events and have a chance to appear in national media?
Read MoreThrowing or rolling a drink splits the difference between stirring and shaking in terms of aeration and boosting the flavors and aromas of a finely-crafted cocktail. Plus, it makes you look like a boss behind the bar.
Read MoreThe hospitality world is filled with its idioms and obscure sayings. We toss around the terms “86”, “2 top”, “campers” and the like in our daily routines all too often. We forget the general public doesn’t have access to the same glossary of terms that have been instilled in us by our peers. Much like when a brand ambassador or sales rep mentions KPIs (that’s Key Performance Indicator) sometimes our guests can be left a little jumbled when we tell them that we’re ”86 Averna because the LDB didn’t deliver it and we can’t hand buy because it’s a spec item.” We need to be able to mindfully converse with our guests so they can be made to better understand the message we’re trying to convey.
Read MoreA pillar in the history of cocktails, heck the shaker is named after it – the drink of an era, now being served in some of the best cocktail bars.
Read MoreVancouver bartender’s (including yours truly) share cocktail recipes for World Vodka Day
Read MoreI've been nominated for 2016's Best Bar Personality by the Golden Owl Awards as well as the Deighton Cup & Nightingale receiving a few nods themselves.
Read MoreYou spend a lot of money on your spirits and craft bitters but the reason your cocktails don't taste as good as your favorite bartender's could be your afterthought tap water ice.
Read MoreI find few things more impressive than a bartender who can execute the art of stirring properly, it seems almost vulgarly easy. However there is a proper technique, and I intend to have you utilizing this skill with ease the next time the spotlight is cast upon on you while showcasing your cocktail creation with the appropriate amount of style and ceremony.
Read MoreWith this cocktail, I wanted to provoke the different senses while staying true to the simplicity of the Julep. It is one of the few cocktails that provides a unique tactile experience for the drinker—the touch of an ice cold metal cup and the feel of condensation. Taste, obviously, is paramount. Roasted peaches and pecans help complement bourbon’s existing notes of nut and orchard fruit.
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