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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
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Creating Cocktails since 1997 at some of the top resorts on the West Coast, Amin Benny also known as The Bar Host, has worked hard to gain his position within the cocktail community. After a long run as a bartender in Las Vegas, NV at Caesars Palace and Mandalay Bay, Benny has returned to his native home in Southern California where he became the founder and the lead for the Orange County United States Bartenders’ Guild (USBG).
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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 and
Bartender Journey Episode No. 219, You are Throwing Away Money!.

Share Your Green Methods!
What do you do at your bar to help promote sustainability? Comment below or
Our sponsor is 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. 
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On this week's Episode No. 276, we chat with Kurt Maitland, previous guest from Episode No. 188,
about his new book, Drink: The Ultimate Cocktail Book

While known more for his whisky knowledge as an editor of the Whiskey Review and founder of the Manhattan Whiskey Club, Kurt's love and respect for cocktails and those who craft them are evident in this book that includes chapters on spirits, tools, methods and interviews with industry friends. 

Order your copy here from Amazon and we'll keep you posted on the book signing party to be held in NYC!
Benny's Review
Drink is an extensive journey through cocktails and everything it takes to make them. Beautifully laid out with elegant photography, this manual has everything you will need to make some mixing magic. For beginners, it may come across as slightly intimidating, but after flipping through it, you realize the writing style is instructional for you to enjoy. For moderate to advanced professional bartenders that have mastered the basics, this is a perfect step to continue your journey; you may get cool ingredients out of it, learn interesting stories, and read important interview.
Within this guide lays 1,100 recipes, the history of cocktails, how spirits are created, and information on the brands that propel those spirits. It showcases some of the coolest cocktail bars and interviews with the leaders that drive them. This is more than a book of cocktail recipes, it is a storybook bringing it all together.

Hazel's Review
Opening up the package, my first thought looking at Drink was “Encyclopedia Cocktalia!”. But don’t let this massive bohemoth of a book intimidate you! As a home bartender humbled enough to be in the constant company of Professional Bartenders, besides the gorgeous layout and over 1,000+ recipes, I was pleased to see that content gives the average person a peek into cocktail culture industry whether it’s a sidebar explaining Negroni Week, a cameo of a bar such as Bar Hemingway in Paris or in-depth interviews (“Industry Insiders”).
Going beyond the average cocktail book, there are sections on the role of ice in a cocktail, infusions and its impact on mocktails (which “live and die on taste alone”),shrubs,and a dedicated chapter to flask cocktails (!)
This book makes a great addition to your shelf and is a fun and informative read about spirits and cocktails Kurt’s own journey through bartender culture.  ​
COMMUNITY 
One of the best things about being a bartender in New York is community.

In May 2018, Bartender Chris Reed of Bar Goto in the Lower East Side was diagnosed with ALS (amyotrophic lateral sclerosis) a progressive neurodegenerative disease that affects nerve cells in the brain and the spinal

cord. Since the diagnosis, Chris has been attempting to continue to work as much as he can but his health has been rapidly deteriorating. Bar Goto owner, Kenta Goto and his team have started a GoFundMe page. 
Please donate to the GoFundMe if you can. and/or share the link with others.
“Alone, we can do so little; together, we can do so much” – Helen Keller
EVENTS AND Such
TONIGHT in BROOKLYN

Say hello to Hazel Alvarado and taste a dram of the Single Malt French Whisky Brenne at tonight's Whiskey Extravaganza in Brooklyn. Don't have a ticket? Women Who Whiskey has been kind enough to extend their 20% discount to friends of WWW members, code WW20. Visit bit.ly/2Daz3UL for tix! 

BAR METHODS
Applications are STILL open for the 2019 session to be held on August 25-28th at the Park South Hotel in NYC.
Admission cost once approved is only $200 and covers instructor led focused courses, hotel accommodations, and meals. (You will need to cover your own travel fees.)
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On this week's Episode No. 275 Brian chats with Keli Rivers of Sipsmith Gin in honor of National Gin & Tonic Day, Tuesday, April 9 2019. and chats about gin things such as
Keli Rivers, Sipsmith Gin
  • The distillation of gin for gin beginners
  • The definition of London Dry Gin
  • Distillery legislation in London
  • Sipsmith as the first copper pot distillery in London in 200 years with 3 founders, 4 cooper pot stills, and 5 distillers 
  • Sipsmith's unique basket 
  • Sipsmith's latest expression, Sipsmith Lemon Drizzle is an homage to both England's love for Lemon Drizzle Cake and Victorian era 1900s gin.
  • 2/3 of all classic cocktails are made with gin

Fun Keli Facts
  • Bay Area born (Oakland), European raised and returned to San Francisco before moving to New York for Sipsmith
  • Lived in every continent but Antarctica
  • First bartending job was in Tokyo
Sipsmith Founders - Sam, Fairfax and Jared
Classic Gin & Tonic
1 part Sipsmith London Dry Gin
3 parts Fever Tree tonic 
In a glass filled with ice cubes, add gin and tonic. Garnish with a lime wedge.

For a delectable citrus twist on the classic G&T, use Sipsmith Lemon Drizzle Gin  and Fever Tree Mediterranean Tonic.
Watch this video on Mindful Bartending from Gaz Regan!
Mindful Bartending Master-Class with gaz regan Episode 1 - YouTube
BARTENDER BACK TO SCHOOL!
Bar Methods is an annual  4 day intensive bartending course.of which Brian was part of the inaugural class. Listen to ourBar Methods Back To School Episode No. 180 for his insight on the experience.
Applications are now open for the 2019 session to be held on August 25-28th at the Park South Hotel in NYC.
Admission cost once approved is only $200 and covers instructor led focused courses, hotel accommodations, and meals. (You will need to cover your own travel fees.)
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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 spirits – 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.

This week on the podcast we talk  with Anne Koziara from Riedel, who gave the seminar,

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.

Toast:
May we always part with great regret
and meet again with pleasure.
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Bartender Journey Number 273

This time on the show we talk about the science of flavor with Derek Elefson.
Derek shared some great resources with us:

Flavor Wheels:
 
Bourbon
https://modernthirst.com/2014/08/06/the-bourbon-tasting-wheel/#prettyPhoto/0/
 
Malt Whiskies
http://malt-review.com/2015/09/10/whisky-flavour-wheels-and-colour-charts/
 
Gin
http://www.ginfoundry.com/gin-news/gin-tasting-wheel/
 
Wine
https://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-map
https://www.aroma-academy.co.uk/pages/wset
https://www.flavoractiv.com/beverage/spirits/
 
FRUIT CHEMICALS
Kennedy 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/
The ingredients of real 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.
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This time on the show we talk with Mr. Philip Duff.  I caught up with Philip after a great seminar he put on about Irish Whiskey, sponsored by Knoppoge Castle Irish Whiskey, which is a great brand.
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.

Our sponsor this week is CAKE POS.

CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience.

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.
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This time on the Bartender Journey Podcast 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.
Read Full Article
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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.
Read Full Article

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