The alcohol beverage industry is booming! Distilleries are pushing boundaries with innovative flavors and unique bottle designs that stand out on crowded shelves, while bars are vying to create a distinct and memorable customer experience. This constant evolution, however, presents a hidden challenge: finding the right speed pourers for the ever-growing variety of spirits bottle sizes. Speed pourers are essential tools in bars and distilleries, streamlining service and promoting consistency. However, traditional speed pourers, with their limited size range, often struggle to fit the diverse sh ..read more

We’ve all seen it before – that team member who lets the side down and refuses to pick up their game – they’ve been trained and nurtured but you can still rely on them to always run late, work in a sloppy and unhygienic way, and be nonchalant to boot. When it’s your business and your profits at stake, there is only one way this can go down. And that’s with the decision to give the sloppy bartender that boot. The question is then, if we use this method of decision-making for human resources, why are we not doing it with our other resources—the products we use behind the bar? Pouring liquor and ..read more

The Gin & Tonic is an iconic cocktail that has stood the test of time, quenching thirsts and sparking conversations for generations. A bit of history of Gin and Tonic "Gin and tonic was invented by the officers of the Presidency Armies, the Armed Forces of the East India Company operating in the Indian subcontinent. Malaria was a frequent problem for Europeans living in India and other tropical regions during this time." "In the 1700s, Scottish physician George Cleghorn researched the use of quinine in the prevention of malaria. Quinine was consumed along with tonic water but had a bitter ..read more

There are many things that equate to a profitably run bar – keeping stock audited, having an impactful bar design, efficient management, and pouring good drinks with speed and accuracy, to name a few. The last of those is a key asset and it ties in with the organisation of your bar space, staff and stock. If you can be speedy and accurate, you have a happy customer with a well-made drink and a smile-inducing profit line. “We know, in a busy bar, on average, a bartender can generate $600 per hour in sales. If you break that down: $10 per minute or 17 cents per second! So, every second is worth ..read more

Attention, cocktail enthusiasts and bartenders! Mark your calendars and stock your bars as 2024 promises a year brimming with drink-centric celebrations. Learn about the most popular cocktail holidays, hidden gem celebrations, and unique drink dates so you don't miss out. Whether you're a seasoned bartender, home mixologist or a cocktail enthusiast, this calendar will inspire you to experiment, create, and enjoy! January | February | March | April | May | June | July | August | September | October | November | December January Monday, January 1, 2024 - New Year's Day Monday, January ..read more

We understand the bar managers dilemma: seeking practical ways to reduce costs in order to increase profits. Sometimes, that means streamlining certain aspects of your business. But when it comes to stocking and streamlining your bar, there are just a few essential tools you can't live without—a jigger is one of those tools. Yet with so many different jiggers on the market, it can be tough to decide which one keep... which one is right for you. Rationalising clutter on the bar top seems like a great start, replacing multiple products with just one. In theory, this seems logical yet sometimes g ..read more

It's surprising how many people thinks it's cool to have a bubble or lens (meniscus) form at the very top of a jigger pour prior to serving alcohol into a glass. Sorry to be the bringer of bad news: the bubble creates BIG trouble. Let's explore the why, what and cost. A bubble or lens for most bars is fact of life affecting almost every design of jigger on the planet. Liquor control experts such as Barmetrix acknowledge that the bubble can add 3-5mL or 1/10-1/6 Oz on every 30 mL/1 Oz served. If you own or manage a bar, the added cost of the bubble can cripple the business. Flip this around to ..read more

Jiggers or measures are used to portion control alcohol for consistency, compliance and long term profitability. Now here’s an interesting question: Why are jiggers round? Could it be that our design ancestors may have got it the wrong way round? Let’s take a look. Why round jiggers? HistoryContext and habit suggest that's the way it’s always been and therefore mandates the now and near future. For example, we recognise today a spoon as a spoon, a saw as a saw because of history going back thousands of years. Humans love certainty and predictability! It's always worked, sort of...Over the las ..read more

Small but essential: the cocktail strainer. For bartenders, the use of a strainer is a simple no brainer. But why is it essential in every bar station? If you’re not straining your cocktails, they’ll have all kinds of things floating in them. Not only will that make it difficult to drink (think mint leaves wrapped around your teeth), but it also doesn’t look as appealing. Straining is a key part of the cocktail making process and the cocktail drinking experience. There are a few different types of cocktail strainer, but all of them help to retain the ice in the mixing tin or glass. Even though ..read more

"Bartending is an art form that requires skill, precision, and creativity. But it’s not just a job; it’s a way of life. Bartenders have a long-standing tradition of following beliefs and superstitions passed down through generations....As bartending became more of an art form, superstitions evolved as well", according to BartenderTraining. So, why is 'free pouring' so entwined in bartending mythology and superstitions? Is there Math or Science behind the bigger story to counter the heart felt passion of free pouring? Whichever side of the debate you’re on... it’s fair to say that free pouring ..read more