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Bartender Journey - Cocktails. Spirits. Bartending Culture. Libations for your Ears.

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Rank #170 in Food category

Arts
Food
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Impassioned talk about Bartending, Cocktails and Spirits. Bartender Culture & Elucidation. Spirit & Cocktail Knowledge.

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Impassioned talk about Bartending, Cocktails and Spirits. Bartender Culture & Elucidation. Spirit & Cocktail Knowledge.

iTunes Ratings

107 Ratings
Average Ratings
103
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1
1
1

Can't wait to hear each new one!

By PepMan11 - Feb 27 2017
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Really enjoy your podcast; just subscribed on iTunes. Am a home enthusiast.

So much knowledge!

By Bulldog Bravo - May 27 2016
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I look forward to each podcast, constantly learning something new.

iTunes Ratings

107 Ratings
Average Ratings
103
1
1
1
1

Can't wait to hear each new one!

By PepMan11 - Feb 27 2017
Read more
Really enjoy your podcast; just subscribed on iTunes. Am a home enthusiast.

So much knowledge!

By Bulldog Bravo - May 27 2016
Read more
I look forward to each podcast, constantly learning something new.

Listen to:

Cover image of Bartender Journey - Cocktails. Spirits. Bartending Culture. Libations for your Ears.

Bartender Journey - Cocktails. Spirits. Bartending Culture. Libations for your Ears.

Updated 1 day ago

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Impassioned talk about Bartending, Cocktails and Spirits. Bartender Culture & Elucidation. Spirit & Cocktail Knowledge.

How is a Bar like a fish tank? Bartender Journey Episode #19

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Bartenders should be great conversationalists.  Vince & Vano give you some tips on how to keep the conversation (and the drinks, flowing!)

Jun 04 2013

22mins

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Wine Knowledge for Bartenders 2.0

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Wine knowledge is an important part of Bartending.  This week on Bartender Journey its a "joint podcast" with the Wine For Normal People podcast!We chat with Elizabeth Schneider - a professional speaker, wine industry consultant and trainer.Elizabeth gives us a fresh, honest look at wine and great advice on how to serve our wine drinking guests.Also a brief review of the book:  Death & Co – Modern Classic Cocktails.As mentioned in this week’s podcast, we previously did a show called The Secret Language of Bartenders which you can find here.Pour a nice glass of wine and take a listen!  Use the player below, or subscribe on iTunes or Stitcher Radio.

Apr 02 2015

52mins

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Bartender Journey Episode #3

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The "Inner Game" of bartending!  The show is for both established and aspiring bartenders, and even bar goers!

In this episode, among other things, Vince & Vano talk about a condition we call "Tip Rage"!

Feb 12 2013

30mins

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How to: Hospitality with Sother Teague of Amor y Amargo

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Sother Teague of the great East Village NYC bar Amor y Amargohas a very specific and wonderful approach to hospitality.  During the Tampa Repeal Day Conference,Sother gave a great talk about the steps of service that are followed whenpeople come into his bar.  Ithought it was a really great seminar and something that everybody in theindustry could learn from.  Hecalled the seminar “The Psychology of the Room.  How to use Inherent Human Behavior to Guide People ThroughTheir Time in Your Space”.

I asked Sother if he would be a guest on the BartenderJourney Podcast to talk about his great bar in Manhattan, and also about thegreat talk that he gave in Tampa.

Listen with the audio player on this page or

·      On the Bartender Journey web site

·      Subscribe on iTunes

·      Listen on Stitcher Radio

·      Subscribe on Android

Sother’s philosophy on service is designed to provide thebest possible experience for his guests. As he says “We don’t sell the drinks, the ice, the bitters.  All that stuff comes free with theHospitality”.

Book of the Week:

How To Win Friends andInfluence People by Dale Carnegie. Learn the six ways to make people like you, the twelve ways to winpeople to your way of thinking, and the nine ways to change people withoutarousing resentment.

Also try the updated How toWin Friends and Influence People in the Digital Age.

Cocktail of the Week:

Sharpie Mustache. Created by Chris Elford during his tenure at Amor y Amargo.

·     3/4 ounce Meletti Amaro

·     3/4 ounce Bonal Gentiane Quina

·     3/4 ounce London dry gin (AyA uses Beefeater)

·     3/4 ounce Overproof rye whiskey (AyA uses Rittenhouse100°)

·     2 dashes Bittermens Tiki Bitters

Stir over plenty of ice to dilute and chill. Strain into achilled glass. Express the oil from an orange twist over the top of the drinkand drop in to garnish.

Toast of the Week:

Here’s to the nights that become memories, the friends thatbecome family, and the dreams that become reality.

Mar 01 2016

44mins

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Challenges of Owning a Bar

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Vano is on the podcast this week!  We talk with Bar Owners from California about the some of the challenges of serving the general public.  Also, what do bar owners look for when hiring?  And, what are some of the issues Bartenders have with owners?Its a great talk with our friends Brian & Brianna!

Sep 04 2014

28mins

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The Manhattan Cocktail with Philip Greene

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The Manhattan - The Story of the First Modern Cocktail with Author Philip Greene.
It''s the Bartender Journey Podcast Number 181. Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

The first cocktail was what we now know of as the Old Fashioned, but before the Manhattan came along, it was just called a "cocktail".  Vermouth came on the scene in the 1800's and changed the cocktail scene forever.  The Manhattan was the first drink to incorporate a second alcoholic ingredient.
Listen as we chat with Cocktail Historian, Philip Greene.

Sep 13 2016

26mins

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Eleven Core Values of a Great Bartender

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This week on the Bartender Journey Podcast Episode #67, Eleven traits of superior Bartenders.Listen here or subscribe on iTunes.Vince and Vano discuss the following at length:

Personality.  Be true to who you are.Work EthicGood Attitude / Be HumbleWork On Your Craft.  Listen to the people who want to share knowledgeExperience.  People respect honesty, passion and hard work.Always Expect To Be Fired.  Do the right thing even when nobody is looking.  You are replaceable.Disney Experience.  The bar should be the 'perfect world'.Art Of The Tip.  ALWAYS thank people when they tip you.Inner Game.  Always be learning.Remember How Important The Bar Is to Your Guests.Serve Responsibly

May 06 2014

32mins

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The Old Fashioned

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Bartender Journey Episode #263

The Old Fashioned.

I was at a sitting at a bar the other day and there was a bartender, training a young lady who was obviously brand new to bartending. The younger one asked the one who was doing the training “how long have you been bartending”. She answers “nearly 15 years”.

A ticket comes in for an Old Fashioned. Here’s a learning opportunity for the newbie, right?

She explains how to make it:

  • “Get a rocks glass
  • Get an orange slice and a luxardo cherry and muddle it in the glass.
  • Add ¼ to ½ oz of simple syrup and about the same amount of sweet vermouth.
  • Add ice and then fill nearly to the top with whiskey, (usually you should ask what type of whiskey they would like).
  • Top with club soda.
  • Put 3 or 4 dashes of bitters on top”

There are a lot of problems here. Lets take them one by one.

  • The muddled “fruit salad” Old Fashioned was an unfortunate variation on the classic recipe. Some people like them and even expect them that way, which is fine…the best cocktail for someone is the one made exactly the way they like it. But the classic recipe is water, sugar, bitters and whiskey…we’ll talk about where that description comes from in a few minutes. Somewhere along the road it became popular to muddle an orange slice and a red maraschino cherry with sugar and bitters.The muddling in an Old Fashioned is supposed to be to incorporate the granular sugar (or sugar cube) with a little water and the bitters.
  • Moving on to the second mistake in my example. THERE IS NO VERMOUTH IN AN OLD FAHIONED!   There is sweet vermouth in a Manhattan…not an Old Fashioned
  • Next…she says “top with club soda”. Yes we do want to dilute it a bit. Some books will tell you do this. Personally I add the water by stirring the whole thing in my mixing cup with ice. This chills the drink down and the melting ice adds water or “dilution”. I strain it into a glass with fresh ice.
  • Next she said to “put 3-4 drops of bitters on top”. 100% wrong. I don’t like to flat out say somebody is doing something wrong, but no don’t do that.You want to incorporate the bitters into the drink. While there are drinks which call for drops of bitters on top, such as the Pisco Sour…not the Old Fashioned.

This is my recipe, and its written almost exactly like this in Jeffrey Morgenthaler’s The Bar Book, which is more or less the final word for me personally in all matters Bartending.

In mixing cup:

Stir with ice to chill and dilute.

Strain into an old fashioned glass with one large 2” ice cube. Express oils from an orange twist (use a Y-peeler to make orange twist to order). You could also use a lemon twist, which is delicious also.

Old Fashioneds can of course also be made with Rye whiskey or even rum. I’ve seen Reposado or Anão Tequila Old Fashioneds too.

In Sasha Patraski’s book Regarding Cocktails Sasha’s protégé Sam Ross shares his recipe for an Old Fashioned variation called the Tattletale. Its made with Angostura bitters, honey a blend of a Highlands scotch and a smoky Islay scotch.

So of course, there is no end to variations and methods, but I just feel like its good to know the proper traditional way of making things before going off on tangents.

History wise:

The earliest known printed definition of the “cocktail” appeared in the newspaper the Balance and Columbian Repository in 1806. It was written in response to a reader who asked for a definition of the word. It said a cocktail is “A stimulating liquor, composed of spirits of any kind, sugar, water and bitters.”

Quoting from Wikipedia, “The first use of the name ‘Old Fashioned’ for a Bourbon whiskey cocktail was said to have been at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky. The recipe was said to have been invented by a bartender at that club in honor of Colonel James E. Pepper, a prominent bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City.”

Robert Simonson mentioned that it was simply referred to as a “whiskey cocktail” until the late 19th century. Mr. Simonson wrote a great book all about the Old Fashioned called The Old-Fashioned: The Story of the World's First Classic Cocktail, with Recipes and Lore. I’ll have a link to that along with the other books I mentioned.

Speaking of prohibition, as I record this today Dec 5, 2018 it is Repeal Day! This is the anniversary of the end of Prohibition in 1933. Its an unofficial Bartender holiday, or at least excuse for a party! I happened to be almost at the end of binge watching Boardwalk Empire, which was a great show on HBO about the prohibition era. Its fictional, but a lot of historical characters are in the show like Lucky Luciano, Al Capone and Elliot Ness. The show is now available on Amazon Prime if you want to check it out.

So mix yourself up and Old Fashioned. I’d love to see your version. If you could post a picture on IG and give it the hash tag

#BartenderOldFashioned

Depending how many we get, I’ll try to mention them all on the next show.

I’ll be posting mine on my IG which is BartenderJourney.

Here’s a toast:

Here’s to everything that is old.

Old friends, old times, old manners and old fashioneds.

Dec 05 2018

7mins

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Tasting Whiskey with Lew Bryson

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Sep 14 2017

34mins

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The Secret Language of Bartenders!

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On the Bartender Journey Podcast this week, Vince and Vano were inspired by an article in the NY Times.  The secret vocabulary of Bartenders is exposed!Why is it so important to say "Behind you!" when passing by another Bartender's station?What's the secret code for "people taking up space and not spending any money"?Its someone's Birthday?  Ring the bell!The Secret Language of Bartenders inspired great talk about Bartending on the podcast this week!

Mar 04 2014

25mins

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Bartender Journey Episode #4

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Bartending Talk by two guys that have been doing it a long time!  Vince & Vano talk about some "Finer Points of Bartending".  Great for aspiring AND established Bartenders!

Feb 19 2013

28mins

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Jeffrey Morganthaler

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An interview with the great bartender and author Jeffrey Morgenthaler!  We talk about bartending myths, proper bar techniques, and bar management strategies. Listen with the player below or subscribe on iTunes or Sitcher Radio.Enter the Shake The Vine Contest for a chance to win one of (8) $1000 prize and (1) grand prize of $5000!  Deadline for entries is 6/30/15.Book of the Week: Jeffrey Morgenthaler's THE BAR BOOK.  Its a manual for Bartenders!Check out Jeffrey Morgenthaler's web site.I had a great time at #CocktailsInTheCountry event with Gaz Regan recently!  Pictures below!Get 30 days free of Amazon Prime!  Free shipping on many Amazon products, plus access to Amazon's video streaming service.If you enjoy the show please give us a rating and a quick comment on iTunes!  You can help the show by visiting our Tip Cup Page, or clicking through to Amazon with one of the links below.

Jun 09 2015

36mins

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Personal Branding for Bartenders

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  • How should you market yourself and build your “Personal Brand”?
  • Listen with the audio player on this page, or subscribe on iTunesAndroid or Stitcher Radio.
  • Hazel Alverado, marketing guru, joins us on the show this week to talk about Personal Branding and Social Media for Bartenders.  Hazel has been helping out, working behind the scenes at Bartender Journey for awhile now. She’s coming out - getting behind the mic -- to talk about how to build up your Personal Brand and Social Media Presence!
  • We have an online event is coming up Tuesday Dec 13 at 3pm NY time!  BarCraft Live!
  • One of our listeners - Stefan Giesburt from Germany contacted us. He is a Bartender and also does a German Language cocktail podcast. Stefan likes to do cocktail tasting menus for his guests at his bar and for friends, so we came up with this idea to do an online live event.  We’ll provide you with the menu and recipes.  We will also send you a link so that you can join the live video stream.  And we hope you will make the cocktails along with us!
  • Go to our Events page to get more info and sign up! Even if you can’t commit to joining us online on December, feel free to request the menu and recipes. You’ll be able to play back the podcast and join us later (on demand)!
  • One of our Brand Partners for BarCraft Live is Catocin Creek.  They sent over some of their Roundstone Rye for us to use during the event and let’s put it to use for our Cocktail of the Week!
  • Its the Scofflaw Cocktail – From Gary Regan’s great book The Joy of Mixology

The word Scofflaw apparently comes from a contest that was run in 1923 by a rich Prohibitionist, who offered $200 (which was a lot of money back then!) to whoever could come up with the best word to describe “a lawless drinker of illegally made or illegally obtained liquor”.

  • 2 oz Catoctin Creek Roundstone Rye
  • 1 oz Dry Vermouth
  • ½ fresh lemon juice
  • ½ oz grenadine (make your own!)
  • 2 dashes Regan’s Orange Bitters #6

Shake with ice. Double Strain into a chilled Couple Glass. Express oils from a Lemon Twist into Cocktail. Discard Twist.

  • Our Book of the Week: How to Win Friends and Influence People.  Seeing things from the other person’s point of view / how to change peoplel without causing offense or arousing resentment / making the other person feel like the idea was his or hers.

Dec 01 2016

45mins

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The Martini

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The Martini

“Martini, shake or stir”. Here’s my take on that.

James Bond ordered his Martini’s Shaken not Stirred because that is the EXCEPTION to the rule. If he had ordered just a “Martini”, it would have been stirred because that is the classic recipe.

If the guest requests it there is nothing wrong with shaking this drink, but you will never see a decent cocktail book that suggests you to shake a Martini.

The general rule is, if it has only spirits in it, you stir. If it has any type of juice in it, it is shaken.

When stirring a drink you are trying to chill it and also add water to it, or “dilute” it as we say. Try taking some gin and vermouth, put it in a bottle and put it in the freezer. Don’t stir (or shake) it with ice. That’s not a Martini. It will be too strong and it will not taste very good.

When stirring a drink with ice we are looking for a silky texture, which is desirable in a Martini or Manhattan style cocktail. When shaking a drink, like say a Margarita, you are looking to make a bright drink with some air bubbles introduced.

How long do you stir? I was at an event recently and in the swag bag was a bar spoon with a thermometer on the top. It was in Celsius so I was looking to get to about 0 degrees or a little colder. What I discovered was that I wasn’t stirring long enough.

You noticed I said “0 degrees or a little colder”. Interestingly enough, through some science that I may never understand, you can actually make the drink a little colder than the ice!

Dave Arnold, the upmost authority on the science of drink making, talks about that in his great book Liquid Intelligence. Tristan Stevenson also mentions it in his book The Curious Bartender. He and I talked about it when I interviewed him back in episode #122.

Dave Arnold’s Liquid Intelligence will be our book of the week. This book is highly recommended and a great resource. Dave is famous for using scientific equipment like rotovaps and centrifuges. I went a long time without reading this book, because I though “I’ll never have a centrifuge”, but he took what he learned using this equipment and uses it to teach interesting techniques and stuff you might not have though of otherwise.

In the book he also talks a lot about the effects of stirring and shaking. Interestingly enough, when stirring or shaking a drink, eventually equilibrium is reached and it wont cool anymore or dilute anymore. It will of course eventually start to warm up and the ice will start to melt, adding more dilution, but it can only get so cold.

This is helpful to know for a couple reasons, one of which is to keep in mind when building a large round of drinks. For instance if a Martini is the order, you might want to add the ingredients to your mixing cup, add the ice, but stir later. Or you can stir and let it sit there with the ice still in the cup while working on the rest of the round, then strain at the last moment. According to Dave Arnolds experiments, there won’t be much difference.

Does the size of the ice matter when shaking or stirring? It seems like the answer is, “not really” although that could be an entire podcast to itself. As a general rule it seems that once proper temperature is reached the dilution will be correct, no matter the size of the ice, although the one exception would be crushed or shaved ice.

The Martini is our cocktail of the week. What’s the best way to make it? The way your guest wants it! Ask a lot of questions when somebody orders one.

The history of the Martini is difficult to trace. David Wondrich, the ultimate cocktail historian will tell you so, and in fact does just that in his great book Imbibe!

In the late 1800’s the drink was usually made with Old Tom Gin, which is sweetened. Sometimes gum syrup was added. The “Dry Martini” appeared around the turn of the century, but it wasn’t dry in the sense that we think of it today. In fact one recipe published around that time period had a 1:1 ratio of Gin to Dry (or “French”) Vermouth.   The Gin was changed to a London Dry style gin or Plymouth Gin which is also not sweet at all.

Back in the day, Orange Bitters were always added, which is a really interesting addition to a Martini. Give it a try! I wouldn’t force it on an unsuspecting guest, but try it yourself, see what you think, and maybe suggest it to an adventurous customer.

Back to the amount of vermouth. I think the average consumer expects very little vermouth in their Martini, although it is becoming popular in Cocktail Bars to have a 1:1 Martini on the menu. It’s a wonderful drink this way, with the orange bitters and a lemon twist, but of course you need to have a quality vermouth that has been taken care of properly and is not too old. Please store your vermouth in the cooler! Write the day you opened it on the back label of the bottle. Ideally you don’t want to keep it more than a month after opening. At 2 months, throw it out! I use Vacuvin wine stoppers in my open Vermouth bottles. This is a very inexpensive item – about $12 – that pumps the air out of open wine bottles to help preserve it. They are perfect for Vermouth and other fortified wines as well.

Next thing to talk about is the glass. Those giant bird bath or “Steakhouse” martini glasses are ridiculous. Believe me I know. I Bartender at a Private Club, we use them. The Members expect nothing less. Those stupid things hold 8 oz if you fill it to the very top, which people seem to expect! That’s not one drink! That’s 4 drinks!

So what kind of glass is good? You often here me talk about a chilled coupe glass, which is ideal for a Martini.   For anyone who might not be familiar – it’s the old fashioned champagne glass that’s like a saucer or bowl with a stem.

Ideally we want the glass chilled in the freezer until the last minute, but if you don’t have a cooler to keep your glasses in, of course you can chill it with ice and water. Before you start making the drink, pack the glass with as much ice as you can fit and fill to the top with water.

For garnish, olives are traditional. If the guest doesn’t specify, its olives. One big or 3 small on a cocktail pic.   Always an odd number, an even number is bad luck. Ha. I don’t know why, but it is. I asked David Wondrich about this one time and he said “it’s a tradition and if you choose to perpetuate it, you should.” I said “I do! I do choose to perpetuate it!”

A lemon twist is my favorite. The best twists are made with a y-peeler. Then hold the twist over the drink and using both hands put it between your thumbs and index fingers and start to sort of fold it in half lengthwise. This expresses the oils from the drink into the glass. Its awesome. Personally, I actually like my Manhattan this way too.

So the Martini – seems like a simple drink on the surface, but there are some things to consider.

Dave Arnold, Don Lee and Greg Boehm, who founded Cocktail Kingdom, are opening a new bar in Manhattan. It should be opening any day now…that should be really interesting. Don Lee is a super smart dude and Dave really knows his stuff. Greg is a very interesting guy too. One innovation that I read about at this new spot is: those in a hurry can buy bottled cocktails from vending machines with a $15 token. I can’t wait to check this place out.

Your can still apply for Bar methods for the August 2018 session. I’m recording this on June 6, 2018 and applications are still open for a few more days. I did this course back in 2016 and trust me, you wont regret it. Its 3 days of education in Manhattan, with happy hours and dinners and parties. You stay in the awesome Park South Hotel and the price is extremely reasonable. Trust me. Apply at barmethods.com

Another great educational opportunity - BarSmarts Advanced is coming to Philadelphia on September 26. This is a full day of education for the likes of Dale DeGroff, David Wondrich, Paul Pacul, the list goes on. For this you need to do the BarSmarts online course first. Check that out at BarSmarts.com

There are a few more sessions of CITC for this year with Gary gaz Regan. Not sure if he has any room left, but that is a wonderful experience. You can find out about that at gazregan.com/cocktailsinthecountry

I’ve done all three of these educational experiences. I get nothing for telling you about them, but I just want you to know about them, because they are all amazing (and affordable).

I missed a few podcasts in the last few weeks. I have a lot on my plate right now family wise, I wont go into the details, but if you are interested you can scroll back in the feed to the show called “Real Talk From Bartender Journey”. It looks like things are starting to get better, so hopefully we’ll be back on track soon.

I am definitely going to Tales of the Cocktail this year – the trip is already booked, so I’ll have lots of great stuff for you from there as well.

Please follow me on IG. @ Bartender Journey

Here’s our toast:

May the chicken never be hatched that will scratch your grave.

Jun 07 2018

16mins

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6 Ways To Keep Control of Your Bar while Bartending

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Its the Bartender Journey Podcast Episode #57.There is nothing worse as a bartender than loosing control of the situation.  On the show this week, Vince and Vano talk about how to keep the upper hand in your bar, while still making sure all your guests have a great time.Vano tells a great story about how he kept control of his bar when two patrons were getting close to a confrontation.

Feb 26 2014

18mins

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WhistlePig with Master Distiller Dave Pickerell

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We chat with Dave Pickerell, the legendary Master Distiller on the podcast this week.
Brian won a contest and was taken on a three day trip with 9 other bartenders to the WhistlePig Farm and Distillery in Vermont.  We get a chance to sit down with Dave, who is a true Rock Star in the Distilling Industry.  He, along with Raj Bhakta founded WhistlePig Rye.
Listen with the audio player on this page, on BartenderJourney.net or subscribe on iTunesAndroid or Stitcher Radio.
For something a little different this week on the podcast there are photos that can be viewed as you listen to the show.  See pictures of the Distillery and the Farm in your podcast app as you listen.
This episode of Bartender Journey is brought to you by Partender - which helps you do inventory, ordering, and get real time insights on what's moving in your bar in minutes (versus hours). The team at Partender wants to make inventory easier & help increase transparency & happiness for everyone - so bartenders, managers, and owners can come together to build a better beverage program.

Sep 01 2016

22mins

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Understanding Vodka with Joe McCanta

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Joe McCanta, Grey Goose global ambassador joins us on the show.  This interview was recorded at Tales of the Cocktail 2019 -- we get a great understanding of Vodka.

Bartender Journey has a special project in the works!  Please click here to sign up to be the first to know about it!  Yes, I'd like to be in the loop.

Aug 22 2019

16mins

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Gin Gin...It's all about Gin. #WorldGinDay

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World Gin Day is the second Saturday of June each year. We will take this opportunity to dedicate an entire episode to Gin!

  • It's the Bartender Journey Podcast No. 215!  Listen with the audio player on this page, or subscribe on iTunes,Android or Stitcher Radio.
  • Use the hashtag #worldginday to tell the world what you are doing to celebrate Gin.
  • This week on the podcast we talk with Tristan Stephenson, Bartender, Bar Owner & Author from England. He wrote among others, The Curious Bartender’s Gin Palace, which is an amazing resource for gin knowledge.
  • Also, later in the show we’ll talk to the Frey’s who are producing wonderful Estate Grown Gins in Nevada. This is delishous stuff and so interesting that they are producing they are doing a grain to glass gin. Its rare for a gin maker to grow their own grain and distill and bottle it onsite.
  • The Cocktail of the Week has to be the Martini since we are talking all about Gin!
  • Martini’s are of course classically made with gin. Many consumers these drink vodka Martinis, in fact as a Bartender you can not assume one way or the other. Its best to determine first Gin or Vodka and then ask if there is a brand preference. Vermouth? If its good quality and fresh vermouth, its wonderful. On the other hand, if its not good quality and its been sitting in the well for 6 months, you can’t blame someone for requesting an extra-extra dry Martini, because it tastes terrible.
  • Ganish? Olives are the default, but a lemon twist is awesome! An orange twist is great too, and is traditional.
  • Bitters? Orange bitters are in the classic Martini recipe.
  • Glasswear? Of course the glass should be chilled, but what shape glass? The giant “Steakhouse Martini Glass” has become what many consumers expect these days, but do we really want to give our guests so much alcohol all at once? The martini glasses are difficult for servers to transport when full, and are no good for guests at a stand up cocktail party. Plus the drink gets warm.
  • Here’s how I made mine.
    • 2 oz Frey Ranch Gin
    • 1 oz Imbue Bittersweet Vermouth (from Oregon)
    • 2 dashes Regan’s Orange Bitters No. 6
    • Stir with ice
    • Stain into a chilled cocktail coup
    • Express oils from a lemon twist into drink. Rub lemon twist on rim of glass. Drop twist into drink.
    • Every time I get somebody trying to be clever at the bar and brings up “shaken not stirred” I always say “the reason James Bond ordered it ‘shaken not stirred’ is because that’s the EXCEPTION to the rule. It should really be stirred”. I was once served a Mantini in an airport bar that looked like a slurpy from 7-11. This guy shook that drink within an inch of its life! There was so much ice in the drink that it had more in common with a pina coloda than a martini. Some people will say shaking “brueses” the gin…I don’t know what the heck that means, BUT there should be no shards of ice in your Martini.
    • Another point of interest with a Martini – are we stirring this drink with ice just to make it cold, or is there something else going on here? Well do an experiment…mix up a batch of Martinis with what ever proportions you like – with no ice. Put half in the freezer to chill for IDK lets say 2 hours. Save the other half…keep it covered at room temperature.   After the one in the freezer is super cold, take the room temperature one and stir it with ice in a mixing cup for a good 20 seconds or so. Now taste the 2 side by side. The one from the freezer is going to be cold, but HOT from alchol…its too strong! The stirred one should be velvetly and pleasant to drink. Its been chilled, but also diluted from the melting ice…you are adding water to the drink. It’s an interesting experiment, and I hope you’ll give it a try. It helped me understand the Martini a lot better.
  • Speaking of experiments, we got lots of great feedback on last week’s lime juice experiment! Also on the sustainability in bars angle…and we thank David Eden-Sangwell from the Bartender HQ podcast for being our guest on that show and for bringing up the sustainability issue on his show. This is important stuff…to try to reduce waste behind the bar and lesson our environmental impact. David and his co-host Sam did an entire episode about it recently and are already planning another. I’ve been inspired by those guys to talk about it more and put it into practice at my bar.
  • I even heard from a listener who is working on a brand new bar program and he told me that he now plans to look into efforts to incorporate sustainability into the new bar he is working on!
  • Please help support the Bartender Journey Podcast by contributing to our Tip Cup Page!
  • Next week on the Podcast we will keep the Gin conversation going! We’ll talk to the proprietor of Frey Ranch Gin.

Jun 07 2017

50mins

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Bourbon Empire

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On Bartender Journey Podcast number 114 we talk with author Reid Mitenbuler.  Reid's book Bourbon Empire:  The Past and Future of America's Whiskey unravels the myths and misconceptions surrounding America’s most iconic spirit and traces the history of Bourbon – from  the frontier rebellion, to the Gilded Age corruption, and the magic of Madison Avenue. Plus, find out about the Shake The Vine Cocktail contest!  You could win $5000 and a trip to Tales of the Cocktail 2015!

Jun 17 2015

43mins

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Maximizing Your Experience at Bartending Events

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Attending Bartending events?  You should!  They are a lot of fun, very educational, and you get to hang out with the coolest people on the planet!
How do you get the most from these events?
Brian has just returned from Tales Of The Cocktail with lots of opinions on this!
Listen with the audio player on this page, subscribe on iTunes or Android or listen on Stitcher Radio.
You can read an in depth article on this subject on the Bartender Journey web site here until August 31, 2016.  After that, it will only be available as premium content.  For more information about our premium content, please contact us.
Cheers!

Jul 27 2016

14mins

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Circle Hospitality Group

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We speak with Owner Stewart King and General Manager Jack Keane of Circle Hospitality Group in Cincinnati.

Dec 06 2019

43mins

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Tribute to my Bartending Mentor

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There is a hole in the bartending community – Gary "gaz" Regan passed away on November 15, 2019. He was an inspiration and mentor to a huge portion of the bartender community. His book The Joy of Mixology in 2003 was groundbreaking..

In that book he encouraged Bartenders to measure, to consider the glasswear carefully, to chill the glasswear, when to shake and when to stir. These things weren’t talked about much back then, but help lay the groundwork for where we are now. Then there are more important lessons in the book about BEING a bartender.

He updated The Joy Of Mixology in 2018.

Cheers to you gaz. You are sorely missed.

Nov 20 2019

13mins

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Chris Fletcher of Jack Daniels

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Hazel interviews Assistant Master Distiller at Jack Daniels, Chris Fletcher.

Check out the new book by host of this podcast Brian Weber:  Cocktails Made Simple!

Oct 30 2019

25mins

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Cocktails Made Simple by Brian Weber & Amin Benny

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We are very excited to announce the release of Cocktails Made Simple written by Brian Weber and Amin Benny.  We wrote it to be easy to follow, clear and concise, and most of all useful and practical.  On this episode of the podcast Brian and Benny discuss the book.

Oct 17 2019

22mins

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Responsibility.org

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We speak with Chris Swonger, the President and CEO of the Distilled Spirits Council of the U.S. and Responsibility.org

Also what's the best way to cut citrus garnishes at the bar? 

I co-authored a book!  Cocktails Made Simple is available on Amazon.

Sep 26 2019

24mins

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Cocktail Photography with Anthony Nader @52Chefs

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Bartender Journey Podcast #284

Today we talk about cocktail photography with professional food and beverage photographer Anthony Nader.  His company is called 52 chefs. He is a lot of fun.  

I was lucky enough to be invited to his seminar recently that was specifically about taking great photos of cocktails with your phone.  It was sponsored by Tequila Avión - thank you very much for that Ms. Veronica Chaparro. It was at the roof top bar at the Park South Hotel, which is an awesome place, if you ever get a chance to go.  Bar Methods was going on while we were there, and I got a chance to say hello to friend Chris Bitmeed who runs Bar Methods which is a once a year, 3 day educational event.  I did it about 3 years ago, and I encourage you to look into that for next year - its an amazing educational opportunity. 

Anthony gave a great demonstration about how to take great photos, and then we paired up into teams of two - I pared with Hazel, and we had a photo and video competition.  There were lots of props and drinks. We had to submit one photo and one slo mo video. In the end my photo won the contest! It was a picture of a Tequila Avión Nigroni.  

We are excited to announce that the special project is our new book, Cocktails Made Simple: Easy and Delicious Recipes for the Home Bartender!  It’s coming out on October 15, 2019!

I think you'll find our book serves as a great guide to making drinks, with an explanation of tools and techniques, in addition to classic cocktail recipes.  

If you're a Home Bartender looking to entertain family and friends, you'll learn how to build a functional home bar with essential tools and cost-effective tips in order to craft cocktails in your own home.

It was a great experience writing this with co-author and our West Coast Bartender Journey associate, Amin Benny and a quick thanks to Hazel Alvarado for Back of House duties on this project.

The book is available NOW for pre-order on Amazon.  Click here to sign up for our email newsletter to keep informed about the book.  And please follow Bartender Journey on Facebook, Instagram and Twitter. Its @BartenderJourney on IG and FB, and on twitter I’m @BarKeepTips.

Cocktail Photography Tips:

  • Be sure to Clean the camera lens.  It gets dirty. You can clean it with a soft cotton t-shirt or any soft cloth.

  • Zoom in a little.

  • Setting the exposure and locking in the focus. Click on the subject before taking the picture - the subject will be locked into both focus and exposure  Also, next to the yellow box surrounding your subject, there is a tiny icon of the sun. If you slide that up and down, you can change the exposure.  

  • Display abundance - use props...use your imagination.  

  • Get close -  I had always composed my cocktail photos very neatly, displaying the entire glass and garnish - usually shooting from slightly above the glass so that the surface is visible.  I would center the cocktail. Try getting in very close. Art can be a little messy!

  • Focus on garnish - or on the little droplets on the outside of the glass or whatever - something specific in the drink - not the drink as a whole.

  • Bounce light. A white paper menu is one way to do that.

  • Use a friend’s phone with a white screen - I’d heard at other seminars, or maybe read somewhere, to us the flashlight from a friend’s phone for light when you are in a dark bar or something, but that light is harsh.  A white screen is softer - you can just go to google.com for instance. And of course on iPhone you can go to Settings / Display & Brightness to control the brightness of the screen if you need more light.

  • Pay attention to other photos - what do you like?  When you see a picture that you like, think about what you like about it.  Some ideas for looking at great cocktail photos on IG, are Anthony’s stuff at @52Chefs and our friend Natalie @BeautifulBooze.  I would also encourage you to follow the #cocktails

  • Speaking of IG when you are editing your photo in the IG app before posting - don’t use the pre fab filters - edit the settings individually.

    • When you first get to edit mode in the IG app, above you photo there is a little icon of the sun that is white on the left and black on the right.  This is the lux setting. I did not know about this! Its awesome. I don’t know enough about photography to explain what lux is, but its related to exposure.  Do this first.

    • Then Anthony recommends adjusting the settings in this order:

      • Contrast

      • Warmth

      • Sharpness

  • Turn each setting all the way up to see what it does, then scale back from there.

I hope you learned something from the show today.  I’d love to see your cocktail photos, hopefully using some of the stuff you learned from listening.  Post your picture to IG and tag me @BartenderJourney.

I wanted to share one more thing with you - I just read an outstanding article on bourbonr.com.  Its called “What’s Malt, and Why is it Needed”.  It’s a really worth a read.  It not only does a great job of explaining the process of producing alcohol , but also some of the differences between scotch and bourbon and also the definition of a Single Malt.  I’ll have that link on bartenderjourney.net. We’ll have to try get the author of that article Mr. Henrik Brandt on the show sometime.

Sep 05 2019

19mins

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Understanding Vodka with Joe McCanta

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Joe McCanta, Grey Goose global ambassador joins us on the show.  This interview was recorded at Tales of the Cocktail 2019 -- we get a great understanding of Vodka.

Bartender Journey has a special project in the works!  Please click here to sign up to be the first to know about it!  Yes, I'd like to be in the loop.

Aug 22 2019

16mins

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Santa Teresa Rum and My Freind Duke

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We talk with Alberto Vollmer CEO of Santa Teresa 1796 Rum, made in Venezuela.

Also a chat with Attaboy alum Zachary Pease at his new bar in Manhattan called My Friend Duke.

Aug 08 2019

28mins

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Live From Tales Of The Cocktail 2019

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Listen in to the Toast to Tales, hear about the Tales of the Cocktail Foundation’s grant recipients for 2019 and hear about the Grey Goose Great Bar Race. Also, we talk to Jonathan Pogash about his edition of Mr. Boston’s Official Bartender’s Guide.

Jul 25 2019

14mins

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Live from Bar Convent Brooklyn

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We speak with Raymond Edwards, Chief Mixologist for House of Angostura during Bar Convent Brooklyn.

Jun 27 2019

22mins

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Fruit Flies and Other Unpleasantries in the Bar

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Don't let those darn Fruit Flies take over you bar!  Give them an inch and they will take a mile!  There is a lot you can do to prevent them from flourishing.  Here's some things you can do:

  • No standing water, anywhere!
  • All drains including floor - sanitizer
  • Plug beer taps
  • Clean and plug beer drip tray
  • Rinse and store empty beer bottles
  • Cover liquor bottles
  • Wipe down bottles
  • Clean soda gun
  • Bar mats must be clean
  • Keep garnishes covered and cold.  Wash fruit before cutting.
  • Don’t be surprised if fruit flies feed on the residue remaining on damp mops, moist cleaning rags and sponges, or near buckets of wastewater.
  • Bottom of trash cans?
  • Last resort - traps

May 02 2019

9mins

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Orange County California Bartender Amin Benny

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We speak with friend of the podcast & founder and president of the Orange County, CA chapter of the United States Bartender's Guild Amin Benny.

Apr 25 2019

36mins

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Sustainability in the Bar Industry

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On this week's Episode No. 277, Brian chats with Chad Arnholt and Claire Sprouse of ​Tin Roof Drink Community about green practices for sustainability in the cocktail industry in honor of Earth Day, April 22nd.In 2016, Chad and Claire's efforts were recognized at Tales of the Cocktail with the first Sustainable Spirit Sward and hosted the first Sustainability Summit at Tales in 2017.

For past outtakes on sustainability in the cocktail industry on the Bartender Journey Podcast,, listen to Bartender Journey Episode No. 166  featuring a sample from a Sustainability Seminar from Tales 2015 with Mr. Lyan  (Ryan Chetiyawardana), who opened the first cocktail bar in 2013 to use nor perishables (i.e. no fruit, no ice), White Lyan in London andBartender Journey Episode No. 219, You are Throwing Away Money!.

Apr 18 2019

18mins

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Author Kurt Maitland

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Hazel Alvardo handles the interviewing duties on this episode. She talks to Kurt Maitland who is Deputy Editor of the Whiskey Reviewer website and the curator of the Manhattan Whiskey Club. He just wrote a book called Drink - The Ultimate Cocktail Book.

Apr 11 2019

27mins

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Happy Gin and Tonic Day!

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On this week's episode, Brian chats with Keli Rivers of Sipsmith Gin in honor of National Gin & Tonic Day, which is April 9, 2019.

Apr 04 2019

30mins

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Does The Shape of the Glass Really Matter?

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I recently attended a huge wine show at the Javitz Center in Manhattan called VinExpo.

There were 1000’s of wines to try, plus a few sprits – I had some wonderful whiskey from France called Half Moon.

There were also classes and seminars. I attended a seminar sponsored by the Riedel company who makes beautiful glassware – mostly wine glasses.

In fact we use Riedel wine glasses at the Private Club where I work. The purpose of this seminar was to show that the glass has a substantial influence on your experience drinking the wine. Of course these glasses look beautiful, so that’s a great start. They feel great when you pick them up and are perfectly balanced…we all know to hold a wine glass by the stem yes? In fact it was said in the seminar “if a glass has a stem, use it!” This is of course so that you do not warm up your wine or whatever beverage with your body heat.

I caught up with Anne Koziara, who gave the seminar, on the exhibition floor after … we’ll talk to her in just a moment.

Our sponsor this week is CAKE POS from Sysco.

CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale  - CAKE does that for you.

CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale  - CAKE does that for you. You can automatically save information and review it later, from anywhere. That means maybe as the manager or owner can maybe actually take days off, which can be pretty rare in the restaurant business.

No matter where you are, you can check in on daily reports and know they’ll be up to date.

To get started with CAKE, check out trycake.com/bartender. For our Bartender Journey listeners, you can get $750 off the activation fee. That's a 75% discount. Go to trycake.com/bartender and request a demo!

Please feel free to get in touch for any reason. You can email me directly at brian@bartenderjourney.net. If you have an interesting story to tell, please get in touch. I’m looking to line up guests for the next few weeks.

Don’t forget about our sponsor CAKE POS.

Find our special link for our Bartender Journey listeners at trycake.com/bartender. You can get $750 off the activation fee. That's a 75% discount. Go to trycake.com/bartender and request a demo! Or just go take a look. It’s a big help if you just go to that URL so that our sponsors to see the Bartender Journey listeners are at least clicking through to check it out. trycake.com/bartender.

Toast:

May we always part with great regret and meet again with pleasure.

Mar 21 2019

11mins

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The Science of Flavor

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Bartender Journey Number 273This time on the show we talk about the science of flavor with Derek Elefson.Derek shared some great resources with us:Flavor Wheels: Bourbonhttps://modernthirst.com/2014/08/06/the-bourbon-tasting-wheel/#prettyPhoto/0/ Malt Whiskieshttp://malt-review.com/2015/09/10/whisky-flavour-wheels-and-colour-charts/ Ginhttp://www.ginfoundry.com/gin-news/gin-tasting-wheel/ Winehttps://shop.winefolly.com/products/wine-flavors-chart

AROMA-FLAVOR TOOLS FOR SENSORY TRAINING:http://www.aromaster.com/https://www.cicerone.org/us-en/products/beer-flavor-maphttps://www.aroma-academy.co.uk/pages/wsethttps://www.flavoractiv.com/beverage/spirits/ FRUIT CHEMICALSKennedy Fruit Chemicals!  An easy way to quickly educate people about chemicals in fruit.  I highly encourage you to post this image with the link.https://jameskennedymonash.wordpress.com/2014/07/19/ingredients-of-all-natural-cherries/

Our sponsor this week is CAKE POS.CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale  - CAKE does that for you. No matter where you are, you can check in on daily reports and know they’ll be up to date. To get started with CAKE, check out trycake.com/bartender. For our Bartender Journey listeners, you can get $750 off the activation fee. That's a 75% discount.

Mar 15 2019

37mins

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Irish Whiskey with Philip Duff

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This time on the show we talk with Mr. Philip Duff. He’s been on the show several times. I caught up with Philip after a great seminar he moderated about Irish Whiskey, sponsored by Knoppoge Castle Irish Whiskey -  a great Single Malt Irish Whiskey.

Irish Whiskey has such a tumultuous history.

There was the great rise and fall of Irish Whiskey and right now another great rise, or resurgence.

We’ll get into some of it with Philip during the interview.

CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale  - CAKE does that for you. You can automatically save information and review it later, from anywhere. That means maybe as the manager or owner can maybe actually take days off, which can be pretty rare in the restaurant business.

No matter where you are, you can check in on daily reports and know they’ll be up to date.

To get started with CAKE, check out trycake.com/bartender. For our podcast listeners, you can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support.

Mar 08 2019

18mins

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Bacardi Legacy with Andrew Watson

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This week on the show we speak with Andrew Watson who is originally from Australia, but now lives and bartends in Sweden. He is competing in the Bacardi Legacy competition.  

Andrew’s Bacardi Legacy Cocktail is called Cubist. Recipe:

45 ml Bacardi Silver | 20 ml dry vermouth | 2.5 ml (or a barspoon) Pastis | 25 ml Prosecco | 20 ml Honey water (1:1) | 25 ml Lemon juice

Follow Andrew’s Bacardi Legacy journey:

Our sponsor this week is CAKE POS & Management system from Sysco.

To get started with CAKE, check out trycake.com/bartender.

Bartender Journey listeners get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support.

Feb 27 2019

45mins

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Liquor Licencing

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Today on the show we talk with Dan Newcomb who is an expert on Liquor Licenses. Its tricky out there trying to navigate the liquor license process. Dan will share some insights with us on this complex issue.

Dan's company is Liquor License Advisor.

One of the distilleries I visited while in Ireland was Pearse Lyons distillery. Dr. Pearse Lyons had deep family roots in Dublin. There was an old church that had fallen into disrepair and was abandoned for many years. In fact Dr. Lyons’ grandfather is buried there. Dr. Lyons purchased the property and his wife restored it into a beautiful distillery. Unfortunately Dr. Lyons’ passed away in 2018, but the distillery is lives on.  We have some pictures on bartenderjourney.net

If you are anywhere near San Antonio TX BarSmarts Advanced is coming to San Antonio, TX on April 2nd, 2019.  It’s a full day of education with the masters of the bar industry like Dale DeGroff, David Wondrich, Paul Pacul, Steve Olson, Doug Frost, and Andy Seymour.

You need to do the online component called BarSmarts first in order to qualify. The online segment is absolutely worth doing, even if you are not planning to do BarSmarts Advanced. The online course is only $29! BarSmarts Advanced is just $75.

Feb 13 2019

24mins

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