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BAR CLEANING & MAINTENANCE: TIPS & TRICKS FOR SAVING YOUR 3. Follow An Opening and Closing Checklist. If everyone at your bar has (and follows) an opening and closing checklist, things will stay clean and organized, and everyone will be held accountable.. An opening and closing checklists is the most equitable way to ensure people are cleaning up after themselves and maintaining the bar. BITTERS & ALCOHOL: ALL ABOUT ABV AND NON Urban Moonshine. Urban Moonshine is an apothecary company that makes bitters for medicinal purposes. While most of their bitters contain some alcohol, they created a non-alcoholic bitters with an apple cider vinegar base. I’m talking major earthy and sour tones. Depending on which mocktail you’re making, a little apple cider vinegar can add the right amount of flavor! WORKING IN A DIVE BAR: THE GOOD, THE BAD AND A rare place where high and low rub elbows — bums and poets, thieves and slumming celebrities. It’s a place that wears its history proudly. Dive bars come in two styles. Some are comfortable, anti-fancy, non-pretentious, come-as-you-are joints you can slip into like your favorite slippers. Others are dirty, dingy, uncared for,dilapidated
THE PERFECT MINT: CHOOSING THE RIGHT VARIETAL FOR YOUR By Broly0 (Own work) , via Wikimedia Commons Apple mint (Mentha suaveolens) is probably the easiest mint to spot and differentiate from all of the other mints in your garden.It has a rather hairy or wooly look that pairs with a vividly green coloration. This is one of those mints that can be so versatile due to its apple notes and its ability to calm upset stomachs. PROBABLY THE “COOLEST” TECHNIQUE TO DATE- CREATING FRUIT Process: Freeze the juice solid. Place the frozen block of juice in a strainer and allow it to melt at room temperature. The flavor and other “stuff” will melt before the water that is present in the ice can melt. Cut away the “clear” cap of the ice and set aside. The majority of this clear cap is frozen water. 5 SMOKY WHISKEY COCKTAILS YOU CAN MAKE AT HOME • A BAR ABOVE Around The World of Smoky Whiskey. When it comes to smoky spirits, smoky Islay Scotch Whiskies are what typically come to mind. Whiskies from Scotland’s isle of Islay are notable for their heavily peated (see the section on how whiskey gets its smoke), smoky, medicinal,briny notes.
IS PASTEURIZED JUICE A BLESSING OR A CURSE? • A BAR ABOVE Conclusion: There’s no doubt that fresh is always the best, but pasteurized juice is definitely a step up from the sweet and sour mix that is used behind most bars. When making the choice between fresh juice and pasteurized juices, make sure to taste them side by side in a cocktail. After all, this is what you will be serving your guest. A BAR ABOVESHOPABOUTBLOGCOCKTAIL SHAKERSMIXING GLASSESSTRAINERS A community for people who love cocktails. Join for great recipes, Q&A’s, monthly contests, and a positive place to share your drink creations. This is a positive community all about experimentation, collaboration and enjoying great cocktails. WORKSHOPS • A BAR ABOVE This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. 4 PRO TIPS FOR HANDLING INAPPROPRIATE CUSTOMERS (WITHOUT 3) Walk Away if Conversation is Making You Uncomfortable. One thing that used to make me feel so uncomfortable when “those” guys would come in is the tone of the conversations. Even after they stopped asking me for freebies, they’d continue to make remarks about my appearance, and beg for my phone number. Whenever this would happen,I’d
BAR CLEANING & MAINTENANCE: TIPS & TRICKS FOR SAVING YOUR 3. Follow An Opening and Closing Checklist. If everyone at your bar has (and follows) an opening and closing checklist, things will stay clean and organized, and everyone will be held accountable.. An opening and closing checklists is the most equitable way to ensure people are cleaning up after themselves and maintaining the bar. BITTERS & ALCOHOL: ALL ABOUT ABV AND NON Urban Moonshine. Urban Moonshine is an apothecary company that makes bitters for medicinal purposes. While most of their bitters contain some alcohol, they created a non-alcoholic bitters with an apple cider vinegar base. I’m talking major earthy and sour tones. Depending on which mocktail you’re making, a little apple cider vinegar can add the right amount of flavor! WORKING IN A DIVE BAR: THE GOOD, THE BAD AND A rare place where high and low rub elbows — bums and poets, thieves and slumming celebrities. It’s a place that wears its history proudly. Dive bars come in two styles. Some are comfortable, anti-fancy, non-pretentious, come-as-you-are joints you can slip into like your favorite slippers. Others are dirty, dingy, uncared for,dilapidated
THE PERFECT MINT: CHOOSING THE RIGHT VARIETAL FOR YOUR By Broly0 (Own work) , via Wikimedia Commons Apple mint (Mentha suaveolens) is probably the easiest mint to spot and differentiate from all of the other mints in your garden.It has a rather hairy or wooly look that pairs with a vividly green coloration. This is one of those mints that can be so versatile due to its apple notes and its ability to calm upset stomachs. PROBABLY THE “COOLEST” TECHNIQUE TO DATE- CREATING FRUIT Process: Freeze the juice solid. Place the frozen block of juice in a strainer and allow it to melt at room temperature. The flavor and other “stuff” will melt before the water that is present in the ice can melt. Cut away the “clear” cap of the ice and set aside. The majority of this clear cap is frozen water. 5 SMOKY WHISKEY COCKTAILS YOU CAN MAKE AT HOME • A BAR ABOVE Around The World of Smoky Whiskey. When it comes to smoky spirits, smoky Islay Scotch Whiskies are what typically come to mind. Whiskies from Scotland’s isle of Islay are notable for their heavily peated (see the section on how whiskey gets its smoke), smoky, medicinal,briny notes.
IS PASTEURIZED JUICE A BLESSING OR A CURSE? • A BAR ABOVE Conclusion: There’s no doubt that fresh is always the best, but pasteurized juice is definitely a step up from the sweet and sour mix that is used behind most bars. When making the choice between fresh juice and pasteurized juices, make sure to taste them side by side in a cocktail. After all, this is what you will be serving your guest. PODCASTS ARCHIVE • A BAR ABOVE Taking Dry January to the next level, an Interview with Sharelle Klaus of Dry Botanical Bubbly. Even if Dry January has come and gone, we’re still embracing the “spirit” of non-alcoholic beverages over here at A Bar Above. HOW TO MAKE A LAYERED COCKTAIL • A BAR ABOVE The most common way that you’ll see bartenders creating layers is using a humble bar spoon. Here’s how: Step 1 : Add the heaviest liquid to the bottom of the glass, and place the bar spoon in the glass. Press the nose of the spoon against the side of the glass just above, not touching your preceding layer. Step 2: Gently pour yournext
A SHIFT IN THE LIFE OF A BARTENDER (DAYTIME SHIFT) • A BAR 11:30 First customer arrives. 11:30 – 2:00 Lunch service at the bar: Fill 100 ice teas, Arnold Palmers and Diet Cokes in the pick up window. Make about 5 cocktails. Pour 15 glasses of wine. 2:05 Begin cashing out servers on and off for the next hour. 2:10 Make a list of any mixers, syrups, spirits, beer, wine, silverware and plates thatneed
THE BAR LOG: WHAT IT IS AND WHY YOU NEED ONE AT YOUR BAR The Log and the Law. In addition to aiding communication with your comrades, a bar log can cover your heinie. If you ever have a situation that involves the police (or you think might), be sure to get your version of the facts in writing. WHAT IS AMARO? ALL ABOUT THIS DELICIOUS ITALIAN BITTER • A What Is an Amaro? One of these spirits of any kind is amaro, an herbal liqueur whose name in Italian means “bitter.” While different versions exist throughout the world, amaro is specifically Italian. It is made from infusing a base alcohol (grape brandy, neutral spirits, or wine) with a proprietary blend of herbs, roots, flowers, andspices.
SO… WHAT’S YOUR REAL JOB? • A BAR ABOVE It’s actually pretty good gig – thanks for asking. The reality is a lot of people in the service industry make great money and really enjoy their jobs. Often times much more than those whom they serve. As a novice bartender with no experience, I was able to pay off $10,000 of credit card debt in less than six months while working at a club HOW TO WRITE A KILLER WINE LIST THAT MAKES YOU MONEY • A Format the Wine List in a way that is Easy to Read and Easy to Navigate. There is a lot of information that you could include on a wine list, knowing what to include and what to leave out is the real skill. Ensure you have included: The name of the producer. The name of the wine itself. The region in which it was produced. PROS AND CONS OF A BATCHED COCKTAIL PROGRAM • A BAR ABOVE This post was inspired by a reader question we received a few weeks back. They were struggling with finding the balance between offering “Craft” cocktails and keeping up with service, and were asking about the possibility of adding batched drinks to their cocktailprogram.
HOW TO TAKE A VACATION AS A BARTENDER (YES, IT'S POSSIBLE 4) Pick Up as Many Shifts as Possible Before Leaving. One of the best ways to prepare for a pending vacation is to pick up as many shifts as possible before leaving. Doing this will accomplish several things: Show your manager you’re a team player, and willing to work whatever shifts are available. INVENTING THE IMPOSSIBLE: CREATING NON-ALCOHOLIC AMARO This is a unique podcast, for sure. Jason is an amaro (and dare I say flavor) expert, so he has a lot of information to offer about flavor profiles and extractions for creating your own drinks. Here are the highlights: 3:45– Jason’s introduction to amaro (and making his own at 6:40) 9:38- Creating extractions from spirits. A BAR ABOVESHOPABOUTBLOGCOCKTAIL SHAKERSMIXING GLASSESSTRAINERS A community for people who love cocktails. Join for great recipes, Q&A’s, monthly contests, and a positive place to share your drink creations. This is a positive community all about experimentation, collaboration and enjoying great cocktails. 4 PRO TIPS FOR HANDLING INAPPROPRIATE CUSTOMERS (WITHOUT 3) Walk Away if Conversation is Making You Uncomfortable. One thing that used to make me feel so uncomfortable when “those” guys would come in is the tone of the conversations. Even after they stopped asking me for freebies, they’d continue to make remarks about my appearance, and beg for my phone number. Whenever this would happen,I’d
HOW TO MAKE A PUREE FOR COCKTAILS • A BAR ABOVE Put the fruit in your blender along with simple syrup and lime juice to taste (if you’re not sure how much, puree first and add this later) Fire up the blender! You’ll want the mixture to be very smooth. Taste and adjust simple syrup and acid if necessary. Finestrain the
BITTERS & ALCOHOL: ALL ABOUT ABV AND NON A Guide To Non-Alcoholic Bitters. If you’re a mocktail connoisseur or occasionally fancy a non-alcoholic cocktail, then you may have had trouble with one small, yet important ingredient: bitters. Traditionally, bitters are made from infusing aromatics, like spices, seeds, roots and fruits, with a neutral spirit to pack a punch of flavor in just a few drops. WHAT IS A BARBACK? THE ULTIMATE GUIDE TO THE BARTENDER’S What is a Barback? I always imagine the barback as the person that is bailing water out of a cruise ship. While the guests are having a great time, and the staff is working hard serving them, the barback is bailing out water like crazy trying to keep the ship afloat. THE PERFECT MINT: CHOOSING THE RIGHT VARIETAL FOR YOUR By Broly0 (Own work) , via Wikimedia Commons Apple mint (Mentha suaveolens) is probably the easiest mint to spot and differentiate from all of the other mints in your garden.It has a rather hairy or wooly look that pairs with a vividly green coloration. This is one of those mints that can be so versatile due to its apple notes and its ability to calm upset stomachs. SIMPLE SYRUP: THE ULTIMATE GUIDE TO THE BARTENDER'S Bring up the heat to just below a boil and stir frequently. (You want to avoid a boil as that will evaporate the water and make your syrup too sweet.) Taste (carefully) and continue to simmer and stir until the desired flavor is reached. When you’re happy with the THE ULTIMATE GUIDE TO BLOODY MARY GARNISHES • A BAR ABOVE Common Bloody Mary Garnishes: This is the standard lineup! It’d be hard to find a Bloody Mary without one or two of these poking out of the glass. Celery: A must-have. The celery is the international symbol of “Bloody Mary”. Typically it’ll be untrimmed – meaning the celery still has the leaves on top. Green or Black Olives: Another COINTREAU VS. GRAND MARNIER: WHAT’S THE DIFFERENCE? • A Taste: Flavor and Sweetness. In my opinion, Cointreau has a much “cleaner” orange flavor, and a stronger orange oil aroma. On the other hand, Grand Marnier tastes sweeter and heavier – even though it actually has fewer carbohydrates per ounce. It also brings the flavors you’d expect in a liqueur made with a barrel-aged spirit:vanilla
WHAT'S THE DIFFERENCE BETWEEN "LIQUOR" AND "LIQUEUR"? • A Liqueur Pronounced in two ways: “lick-keewr” or “lick-oor” – Emphasis is on the second syllable. Despite common usage, a “liqueur” is NOT the same thing as a liquor. Sadly this is a common mistake, so take care when using it (or hearing it) or you may end up surprised! In the most over-simplified version, liqueurs are Liquors which have had sugar and flavor added. A BAR ABOVESHOPABOUTBLOGCOCKTAIL SHAKERSMIXING GLASSESSTRAINERS A community for people who love cocktails. Join for great recipes, Q&A’s, monthly contests, and a positive place to share your drink creations. This is a positive community all about experimentation, collaboration and enjoying great cocktails. 4 PRO TIPS FOR HANDLING INAPPROPRIATE CUSTOMERS (WITHOUT 3) Walk Away if Conversation is Making You Uncomfortable. One thing that used to make me feel so uncomfortable when “those” guys would come in is the tone of the conversations. Even after they stopped asking me for freebies, they’d continue to make remarks about my appearance, and beg for my phone number. Whenever this would happen,I’d
HOW TO MAKE A PUREE FOR COCKTAILS • A BAR ABOVE Put the fruit in your blender along with simple syrup and lime juice to taste (if you’re not sure how much, puree first and add this later) Fire up the blender! You’ll want the mixture to be very smooth. Taste and adjust simple syrup and acid if necessary. Finestrain the
BITTERS & ALCOHOL: ALL ABOUT ABV AND NON A Guide To Non-Alcoholic Bitters. If you’re a mocktail connoisseur or occasionally fancy a non-alcoholic cocktail, then you may have had trouble with one small, yet important ingredient: bitters. Traditionally, bitters are made from infusing aromatics, like spices, seeds, roots and fruits, with a neutral spirit to pack a punch of flavor in just a few drops. WHAT IS A BARBACK? THE ULTIMATE GUIDE TO THE BARTENDER’S What is a Barback? I always imagine the barback as the person that is bailing water out of a cruise ship. While the guests are having a great time, and the staff is working hard serving them, the barback is bailing out water like crazy trying to keep the ship afloat. THE PERFECT MINT: CHOOSING THE RIGHT VARIETAL FOR YOUR By Broly0 (Own work) , via Wikimedia Commons Apple mint (Mentha suaveolens) is probably the easiest mint to spot and differentiate from all of the other mints in your garden.It has a rather hairy or wooly look that pairs with a vividly green coloration. This is one of those mints that can be so versatile due to its apple notes and its ability to calm upset stomachs. SIMPLE SYRUP: THE ULTIMATE GUIDE TO THE BARTENDER'S Bring up the heat to just below a boil and stir frequently. (You want to avoid a boil as that will evaporate the water and make your syrup too sweet.) Taste (carefully) and continue to simmer and stir until the desired flavor is reached. When you’re happy with the THE ULTIMATE GUIDE TO BLOODY MARY GARNISHES • A BAR ABOVE Common Bloody Mary Garnishes: This is the standard lineup! It’d be hard to find a Bloody Mary without one or two of these poking out of the glass. Celery: A must-have. The celery is the international symbol of “Bloody Mary”. Typically it’ll be untrimmed – meaning the celery still has the leaves on top. Green or Black Olives: Another COINTREAU VS. GRAND MARNIER: WHAT’S THE DIFFERENCE? • A Taste: Flavor and Sweetness. In my opinion, Cointreau has a much “cleaner” orange flavor, and a stronger orange oil aroma. On the other hand, Grand Marnier tastes sweeter and heavier – even though it actually has fewer carbohydrates per ounce. It also brings the flavors you’d expect in a liqueur made with a barrel-aged spirit:vanilla
WHAT'S THE DIFFERENCE BETWEEN "LIQUOR" AND "LIQUEUR"? • A Liqueur Pronounced in two ways: “lick-keewr” or “lick-oor” – Emphasis is on the second syllable. Despite common usage, a “liqueur” is NOT the same thing as a liquor. Sadly this is a common mistake, so take care when using it (or hearing it) or you may end up surprised! In the most over-simplified version, liqueurs are Liquors which have had sugar and flavor added. WHAT IS AMARO? ALL ABOUT THIS DELICIOUS ITALIAN BITTER • A What Is an Amaro? One of these spirits of any kind is amaro, an herbal liqueur whose name in Italian means “bitter.” While different versions exist throughout the world, amaro is specifically Italian. It is made from infusing a base alcohol (grape brandy, neutral spirits, or wine) with a proprietary blend of herbs, roots, flowers, andspices.
GREAT MAGAZINES FOR BARTENDERS • A BAR ABOVE Frequency: 6 Issues/yr Price: $21.95/yr Read Online: iTunes and Google Play While this one is admittedly not designed primarily for bartenders, Imbibe Magazine is all about drinks. It’s beautifully produced, looks nice enough to keep a collection on your bookshelf, and every issue comes with great well-researched stories about great drinks, new ingredients, and interesting people in the WORKING IN A DIVE BAR: THE GOOD, THE BAD AND A rare place where high and low rub elbows — bums and poets, thieves and slumming celebrities. It’s a place that wears its history proudly. Dive bars come in two styles. Some are comfortable, anti-fancy, non-pretentious, come-as-you-are joints you can slip into like your favorite slippers. Others are dirty, dingy, uncared for,dilapidated
HOW TO GET YOUR FIRST PRIVATE BARTENDING GIG • A BAR ABOVE Paying your Dues. For new bartenders, with only a new bartender certification and no working experience, my suggestion is to accept any party that comes your way, for any pay scale. Unfortunately, in the world of bartending, there is the Catch-22: You can’t get a job without experience and you can’t get experience without a job. You will pay your dues for a certain amount of parties at a BAR SPOONS: HOW TO USE THEM & CHOOSE THE BEST ONE FOR YOUR This chills the spirit more without adding dilution. Then, add your spirit to the mixing glass. (Note, if you don’t have a mixing glass you can use the cup of your cocktail shaker.) Put your bar spoon in the mixing glass before you add the ice. This avoids the THE BAR LOG: WHAT IT IS AND WHY YOU NEED ONE AT YOUR BAR The Log and the Law. In addition to aiding communication with your comrades, a bar log can cover your heinie. If you ever have a situation that involves the police (or you think might), be sure to get your version of the facts in writing. HOW TO WRITE A KILLER WINE LIST THAT MAKES YOU MONEY • A Format the Wine List in a way that is Easy to Read and Easy to Navigate. There is a lot of information that you could include on a wine list, knowing what to include and what to leave out is the real skill. Ensure you have included: The name of the producer. The name of the wine itself. The region in which it was produced. HOW TO CLARIFY LIME JUICE • A BAR ABOVE Slowly stream the lime juice into the agar agar whisking the entire time, keeping the temperature above 35 degrees Celsius. Prepare an ice bath by putting ice and water in a large bowl, then placing a smaller bowl in it. Pour the heated mixture into the smaller bowl and whisk until it gets to the consistency of cottage cheese. 5 WAYS TO GET YOUR SHIFT COVERED ON A SAME-DAY CALL OUT Offer to Trade via Group Chat: Loop in all eligible bartenders and start a shift swap group chat. Be gracious with your trade in, offer to pick up anyone’s worst shift in exchange for same day coverage of your shift. Honesty is key- don’t pretend your grandma died or you have the flu if you’re really just hungover or exhausted. Remember, your co-workers are bartenders too and they get it. WHAT'S THE DIFFERENCE BETWEEN "LIQUOR" AND "LIQUEUR"? • A Liqueur Pronounced in two ways: “lick-keewr” or “lick-oor” – Emphasis is on the second syllable. Despite common usage, a “liqueur” is NOT the same thing as a liquor. Sadly this is a common mistake, so take care when using it (or hearing it) or you may end up surprised! In the most over-simplified version, liqueurs are Liquors which have had sugar and flavor added. A BAR ABOVESHOPABOUTBLOGCOCKTAIL SHAKERSMIXING GLASSESSTRAINERS A community for people who love cocktails. Join for great recipes, Q&A’s, monthly contests, and a positive place to share your drink creations. This is a positive community all about experimentation, collaboration and enjoying great cocktails. WORKSHOPS • A BAR ABOVE This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. PODCASTS ARCHIVE • A BAR ABOVE Taking Dry January to the next level, an Interview with Sharelle Klaus of Dry Botanical Bubbly. Even if Dry January has come and gone, we’re still embracing the “spirit” of non-alcoholic beverages over here at A Bar Above. 4 PRO TIPS FOR HANDLING INAPPROPRIATE CUSTOMERS (WITHOUT 3) Walk Away if Conversation is Making You Uncomfortable. One thing that used to make me feel so uncomfortable when “those” guys would come in is the tone of the conversations. Even after they stopped asking me for freebies, they’d continue to make remarks about my appearance, and beg for my phone number. Whenever this would happen,I’d
WORKING IN A DIVE BAR: THE GOOD, THE BAD AND A rare place where high and low rub elbows — bums and poets, thieves and slumming celebrities. It’s a place that wears its history proudly. Dive bars come in two styles. Some are comfortable, anti-fancy, non-pretentious, come-as-you-are joints you can slip into like your favorite slippers. Others are dirty, dingy, uncared for,dilapidated
BITTERS & ALCOHOL: ALL ABOUT ABV AND NON Urban Moonshine. Urban Moonshine is an apothecary company that makes bitters for medicinal purposes. While most of their bitters contain some alcohol, they created a non-alcoholic bitters with an apple cider vinegar base. I’m talking major earthy and sour tones. Depending on which mocktail you’re making, a little apple cider vinegar can add the right amount of flavor! THE PERFECT MINT: CHOOSING THE RIGHT VARIETAL FOR YOUR By Broly0 (Own work) , via Wikimedia Commons Apple mint (Mentha suaveolens) is probably the easiest mint to spot and differentiate from all of the other mints in your garden.It has a rather hairy or wooly look that pairs with a vividly green coloration. This is one of those mints that can be so versatile due to its apple notes and its ability to calm upset stomachs. HOW TO WRITE A KILLER WINE LIST THAT MAKES YOU MONEY • A Format the Wine List in a way that is Easy to Read and Easy to Navigate. There is a lot of information that you could include on a wine list, knowing what to include and what to leave out is the real skill. Ensure you have included: The name of the producer. The name of the wine itself. The region in which it was produced. IS PASTEURIZED JUICE A BLESSING OR A CURSE? • A BAR ABOVE Conclusion: There’s no doubt that fresh is always the best, but pasteurized juice is definitely a step up from the sweet and sour mix that is used behind most bars. When making the choice between fresh juice and pasteurized juices, make sure to taste them side by side in a cocktail. After all, this is what you will be serving your guest. THE ULTIMATE GUIDE TO BLOODY MARY GARNISHES • A BAR ABOVE Common Bloody Mary Garnishes: This is the standard lineup! It’d be hard to find a Bloody Mary without one or two of these poking out of the glass. Celery: A must-have. The celery is the international symbol of “Bloody Mary”. Typically it’ll be untrimmed – meaning the celery still has the leaves on top. Green or Black Olives: Another A BAR ABOVESHOPABOUTBLOGCOCKTAIL SHAKERSMIXING GLASSESSTRAINERS A community for people who love cocktails. Join for great recipes, Q&A’s, monthly contests, and a positive place to share your drink creations. This is a positive community all about experimentation, collaboration and enjoying great cocktails. WORKSHOPS • A BAR ABOVE This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. PODCASTS ARCHIVE • A BAR ABOVE Taking Dry January to the next level, an Interview with Sharelle Klaus of Dry Botanical Bubbly. Even if Dry January has come and gone, we’re still embracing the “spirit” of non-alcoholic beverages over here at A Bar Above. 4 PRO TIPS FOR HANDLING INAPPROPRIATE CUSTOMERS (WITHOUT 3) Walk Away if Conversation is Making You Uncomfortable. One thing that used to make me feel so uncomfortable when “those” guys would come in is the tone of the conversations. Even after they stopped asking me for freebies, they’d continue to make remarks about my appearance, and beg for my phone number. Whenever this would happen,I’d
WORKING IN A DIVE BAR: THE GOOD, THE BAD AND A rare place where high and low rub elbows — bums and poets, thieves and slumming celebrities. It’s a place that wears its history proudly. Dive bars come in two styles. Some are comfortable, anti-fancy, non-pretentious, come-as-you-are joints you can slip into like your favorite slippers. Others are dirty, dingy, uncared for,dilapidated
BITTERS & ALCOHOL: ALL ABOUT ABV AND NON Urban Moonshine. Urban Moonshine is an apothecary company that makes bitters for medicinal purposes. While most of their bitters contain some alcohol, they created a non-alcoholic bitters with an apple cider vinegar base. I’m talking major earthy and sour tones. Depending on which mocktail you’re making, a little apple cider vinegar can add the right amount of flavor! THE PERFECT MINT: CHOOSING THE RIGHT VARIETAL FOR YOUR By Broly0 (Own work) , via Wikimedia Commons Apple mint (Mentha suaveolens) is probably the easiest mint to spot and differentiate from all of the other mints in your garden.It has a rather hairy or wooly look that pairs with a vividly green coloration. This is one of those mints that can be so versatile due to its apple notes and its ability to calm upset stomachs. HOW TO WRITE A KILLER WINE LIST THAT MAKES YOU MONEY • A Format the Wine List in a way that is Easy to Read and Easy to Navigate. There is a lot of information that you could include on a wine list, knowing what to include and what to leave out is the real skill. Ensure you have included: The name of the producer. The name of the wine itself. The region in which it was produced. IS PASTEURIZED JUICE A BLESSING OR A CURSE? • A BAR ABOVE Conclusion: There’s no doubt that fresh is always the best, but pasteurized juice is definitely a step up from the sweet and sour mix that is used behind most bars. When making the choice between fresh juice and pasteurized juices, make sure to taste them side by side in a cocktail. After all, this is what you will be serving your guest. THE ULTIMATE GUIDE TO BLOODY MARY GARNISHES • A BAR ABOVE Common Bloody Mary Garnishes: This is the standard lineup! It’d be hard to find a Bloody Mary without one or two of these poking out of the glass. Celery: A must-have. The celery is the international symbol of “Bloody Mary”. Typically it’ll be untrimmed – meaning the celery still has the leaves on top. Green or Black Olives: Another A SHIFT IN THE LIFE OF A BARTENDER (DAYTIME SHIFT) • A BAR 11:30 First customer arrives. 11:30 – 2:00 Lunch service at the bar: Fill 100 ice teas, Arnold Palmers and Diet Cokes in the pick up window. Make about 5 cocktails. Pour 15 glasses of wine. 2:05 Begin cashing out servers on and off for the next hour. 2:10 Make a list of any mixers, syrups, spirits, beer, wine, silverware and plates thatneed
PODCAST • A BAR ABOVE Taking Dry January to the next level, an Interview with Sharelle Klaus of Dry Botanical Bubbly. Mar 9, 2021 | Podcasts. Even if Dry January has come and gone, we’re still embracing the “spirit” of non-alcoholic beverages over here at A Bar Above. read more. « OlderEntries.
HOW TO MAKE A LAYERED COCKTAIL • A BAR ABOVE The most common way that you’ll see bartenders creating layers is using a humble bar spoon. Here’s how: Step 1 : Add the heaviest liquid to the bottom of the glass, and place the bar spoon in the glass. Press the nose of the spoon against the side of the glass just above, not touching your preceding layer. Step 2: Gently pour yournext
SO… WHAT’S YOUR REAL JOB? • A BAR ABOVE It’s actually pretty good gig – thanks for asking. The reality is a lot of people in the service industry make great money and really enjoy their jobs. Often times much more than those whom they serve. As a novice bartender with no experience, I was able to pay off $10,000 of credit card debt in less than six months while working at a club MIXOLOGY CERTIFICATION The focus of these two programs is very different. While there is a bit of overlap, most of the content is very different. BarSmarts spends a great deal of time on the history of spirits and learning existing cocktail recipes. The Mixology Certification, however, is focused on learning how to create your own cocktails – and in greatdetail.
HOW TO WRITE A KILLER WINE LIST THAT MAKES YOU MONEY • A Format the Wine List in a way that is Easy to Read and Easy to Navigate. There is a lot of information that you could include on a wine list, knowing what to include and what to leave out is the real skill. Ensure you have included: The name of the producer. The name of the wine itself. The region in which it was produced. THE BAR LOG: WHAT IT IS AND WHY YOU NEED ONE AT YOUR BAR The Log and the Law. In addition to aiding communication with your comrades, a bar log can cover your heinie. If you ever have a situation that involves the police (or you think might), be sure to get your version of the facts in writing. 5 SMOKY WHISKEY COCKTAILS YOU CAN MAKE AT HOME • A BAR ABOVE Around The World of Smoky Whiskey. When it comes to smoky spirits, smoky Islay Scotch Whiskies are what typically come to mind. Whiskies from Scotland’s isle of Islay are notable for their heavily peated (see the section on how whiskey gets its smoke), smoky, medicinal,briny notes.
HOW TO TAKE A VACATION AS A BARTENDER (YES, IT'S POSSIBLE 4) Pick Up as Many Shifts as Possible Before Leaving. One of the best ways to prepare for a pending vacation is to pick up as many shifts as possible before leaving. Doing this will accomplish several things: Show your manager you’re a team player, and willing to work whatever shifts are available. INVENTING THE IMPOSSIBLE: CREATING NON-ALCOHOLIC AMARO This is a unique podcast, for sure. Jason is an amaro (and dare I say flavor) expert, so he has a lot of information to offer about flavor profiles and extractions for creating your own drinks. Here are the highlights: 3:45– Jason’s introduction to amaro (and making his own at 6:40) 9:38- Creating extractions from spirits. A BAR ABOVESHOPABOUTBLOGCOCKTAIL SHAKERSMIXING GLASSESSTRAINERS A community for people who love cocktails. Join for great recipes, Q&A’s, monthly contests, and a positive place to share your drink creations. This is a positive community all about experimentation, collaboration and enjoying great cocktails. WORKING IN A DIVE BAR: THE GOOD, THE BAD AND A rare place where high and low rub elbows — bums and poets, thieves and slumming celebrities. It’s a place that wears its history proudly. Dive bars come in two styles. Some are comfortable, anti-fancy, non-pretentious, come-as-you-are joints you can slip into like your favorite slippers. Others are dirty, dingy, uncared for,dilapidated
MIXOLOGY CERTIFICATION The focus of these two programs is very different. While there is a bit of overlap, most of the content is very different. BarSmarts spends a great deal of time on the history of spirits and learning existing cocktail recipes. The Mixology Certification, however, is focused on learning how to create your own cocktails – and in greatdetail.
THE PERFECT MINT: CHOOSING THE RIGHT VARIETAL FOR YOUR By Broly0 (Own work) , via Wikimedia Commons Apple mint (Mentha suaveolens) is probably the easiest mint to spot and differentiate from all of the other mints in your garden.It has a rather hairy or wooly look that pairs with a vividly green coloration. This is one of those mints that can be so versatile due to its apple notes and its ability to calm upset stomachs. THE MANHATTAN VS. THE OLD FASHIONED • A BAR ABOVE The key difference between the two is the sweetener – and it makes all the difference! The Manhattan uses Sweet Vermouth and the Old Fashioned uses plain sugar. Sweet Vermouth is a type of aromatized fortified wine. In plain English: It’s wine that’s had alcohol added and been infused with other flavors. (Typically herbs andbotanicals
SO… WHAT’S YOUR REAL JOB? • A BAR ABOVE It’s actually pretty good gig – thanks for asking. The reality is a lot of people in the service industry make great money and really enjoy their jobs. Often times much more than those whom they serve. As a novice bartender with no experience, I was able to pay off $10,000 of credit card debt in less than six months while working at a club 4 PRO TIPS FOR HANDLING INAPPROPRIATE CUSTOMERS (WITHOUTOTHER WORDS FOR INAPPROPRIATE BEHAVIORCHILD BEHAVIORS INAPPROPRIATEINAPPROPRIATE BEHAVIOR MEANSINAPPROPRIATE SOCIAL BEHAVIORLIST OF INAPPROPRIATEBEHAVIORS
3) Walk Away if Conversation is Making You Uncomfortable. One thing that used to make me feel so uncomfortable when “those” guys would come in is the tone of the conversations. Even after they stopped asking me for freebies, they’d continue to make remarks about my appearance, and beg for my phone number. Whenever this would happen,I’d
WHAT IS AMARO? ALL ABOUT THIS DELICIOUS ITALIAN BITTER • A What Is an Amaro? One of these spirits of any kind is amaro, an herbal liqueur whose name in Italian means “bitter.” While different versions exist throughout the world, amaro is specifically Italian. It is made from infusing a base alcohol (grape brandy, neutral spirits, or wine) with a proprietary blend of herbs, roots, flowers, andspices.
HOW TO WRITE A KILLER WINE LIST THAT MAKES YOU MONEY • AHOW TO MAKE WINEWHAT MAKES A GREAT WINEWHAT IS GOOD WINEGOOD WINES LISTWHAT IS THE BEST WINEWHAT MAKES WINE DRY Format the Wine List in a way that is Easy to Read and Easy to Navigate. There is a lot of information that you could include on a wine list, knowing what to include and what to leave out is the real skill. Ensure you have included: The name of the producer. The name of the wine itself. The region in which it was produced. COINTREAU VS. GRAND MARNIER: WHAT’S THE DIFFERENCE? • A Taste: Flavor and Sweetness. In my opinion, Cointreau has a much “cleaner” orange flavor, and a stronger orange oil aroma. On the other hand, Grand Marnier tastes sweeter and heavier – even though it actually has fewer carbohydrates per ounce. It also brings the flavors you’d expect in a liqueur made with a barrel-aged spirit:vanilla
A BAR ABOVESHOPABOUTBLOGCOCKTAIL SHAKERSMIXING GLASSESSTRAINERS A community for people who love cocktails. Join for great recipes, Q&A’s, monthly contests, and a positive place to share your drink creations. This is a positive community all about experimentation, collaboration and enjoying great cocktails. WORKING IN A DIVE BAR: THE GOOD, THE BAD AND A rare place where high and low rub elbows — bums and poets, thieves and slumming celebrities. It’s a place that wears its history proudly. Dive bars come in two styles. Some are comfortable, anti-fancy, non-pretentious, come-as-you-are joints you can slip into like your favorite slippers. Others are dirty, dingy, uncared for,dilapidated
MIXOLOGY CERTIFICATION The focus of these two programs is very different. While there is a bit of overlap, most of the content is very different. BarSmarts spends a great deal of time on the history of spirits and learning existing cocktail recipes. The Mixology Certification, however, is focused on learning how to create your own cocktails – and in greatdetail.
THE PERFECT MINT: CHOOSING THE RIGHT VARIETAL FOR YOUR By Broly0 (Own work) , via Wikimedia Commons Apple mint (Mentha suaveolens) is probably the easiest mint to spot and differentiate from all of the other mints in your garden.It has a rather hairy or wooly look that pairs with a vividly green coloration. This is one of those mints that can be so versatile due to its apple notes and its ability to calm upset stomachs. THE MANHATTAN VS. THE OLD FASHIONED • A BAR ABOVE The key difference between the two is the sweetener – and it makes all the difference! The Manhattan uses Sweet Vermouth and the Old Fashioned uses plain sugar. Sweet Vermouth is a type of aromatized fortified wine. In plain English: It’s wine that’s had alcohol added and been infused with other flavors. (Typically herbs andbotanicals
SO… WHAT’S YOUR REAL JOB? • A BAR ABOVE It’s actually pretty good gig – thanks for asking. The reality is a lot of people in the service industry make great money and really enjoy their jobs. Often times much more than those whom they serve. As a novice bartender with no experience, I was able to pay off $10,000 of credit card debt in less than six months while working at a club 4 PRO TIPS FOR HANDLING INAPPROPRIATE CUSTOMERS (WITHOUTOTHER WORDS FOR INAPPROPRIATE BEHAVIORCHILD BEHAVIORS INAPPROPRIATEINAPPROPRIATE BEHAVIOR MEANSINAPPROPRIATE SOCIAL BEHAVIORLIST OF INAPPROPRIATEBEHAVIORS
3) Walk Away if Conversation is Making You Uncomfortable. One thing that used to make me feel so uncomfortable when “those” guys would come in is the tone of the conversations. Even after they stopped asking me for freebies, they’d continue to make remarks about my appearance, and beg for my phone number. Whenever this would happen,I’d
WHAT IS AMARO? ALL ABOUT THIS DELICIOUS ITALIAN BITTER • A What Is an Amaro? One of these spirits of any kind is amaro, an herbal liqueur whose name in Italian means “bitter.” While different versions exist throughout the world, amaro is specifically Italian. It is made from infusing a base alcohol (grape brandy, neutral spirits, or wine) with a proprietary blend of herbs, roots, flowers, andspices.
HOW TO WRITE A KILLER WINE LIST THAT MAKES YOU MONEY • AHOW TO MAKE WINEWHAT MAKES A GREAT WINEWHAT IS GOOD WINEGOOD WINES LISTWHAT IS THE BEST WINEWHAT MAKES WINE DRY Format the Wine List in a way that is Easy to Read and Easy to Navigate. There is a lot of information that you could include on a wine list, knowing what to include and what to leave out is the real skill. Ensure you have included: The name of the producer. The name of the wine itself. The region in which it was produced. COINTREAU VS. GRAND MARNIER: WHAT’S THE DIFFERENCE? • A Taste: Flavor and Sweetness. In my opinion, Cointreau has a much “cleaner” orange flavor, and a stronger orange oil aroma. On the other hand, Grand Marnier tastes sweeter and heavier – even though it actually has fewer carbohydrates per ounce. It also brings the flavors you’d expect in a liqueur made with a barrel-aged spirit:vanilla
HOW TO MAKE A LAYERED COCKTAIL • A BAR ABOVE The most common way that you’ll see bartenders creating layers is using a humble bar spoon. Here’s how: Step 1 : Add the heaviest liquid to the bottom of the glass, and place the bar spoon in the glass. Press the nose of the spoon against the side of the glass just above, not touching your preceding layer. Step 2: Gently pour yournext
4 PRO TIPS FOR HANDLING INAPPROPRIATE CUSTOMERS (WITHOUT 3) Walk Away if Conversation is Making You Uncomfortable. One thing that used to make me feel so uncomfortable when “those” guys would come in is the tone of the conversations. Even after they stopped asking me for freebies, they’d continue to make remarks about my appearance, and beg for my phone number. Whenever this would happen,I’d
HOW TO GET YOUR FIRST PRIVATE BARTENDING GIG • A BAR ABOVE Paying your Dues. For new bartenders, with only a new bartender certification and no working experience, my suggestion is to accept any party that comes your way, for any pay scale. Unfortunately, in the world of bartending, there is the Catch-22: You can’t get a job without experience and you can’t get experience without a job. You will pay your dues for a certain amount of parties at a BITTERS & ALCOHOL: ALL ABOUT ABV AND NON A Guide To Non-Alcoholic Bitters. If you’re a mocktail connoisseur or occasionally fancy a non-alcoholic cocktail, then you may have had trouble with one small, yet important ingredient: bitters. Traditionally, bitters are made from infusing aromatics, like spices, seeds, roots and fruits, with a neutral spirit to pack a punch of flavor in just a few drops. WHAT I BRING WHEN BARTENDING PRIVATE EVENTS • A BAR ABOVE You don’t have to spend a ton on making an nice presentation with your own portable bar. I bought a black 6′ folding table from Walmart $32, I cover this with a black linen $8, I put a milk crate at each end (free or cheap), and place a 6′ x 12″ x 3/4′ plank on them ($15) and cover the crates and plank with another black linen $8. HAPPY HOUR: PROS AND CONS OF THE DUSK DISCOUNT • A BAR ABOVE flickr photo by avrene https:// flickr. com / photos / enerva / 14637014412 shared under a Creative Commons (BY) license. It’s tough times still out there and bars are feeling the pinch. There’s plenty of ways to increase revenue and get customers through those doors, from booking live bands to offering food, but one of the most popular seems to be the good ol’ happy hour. SIMPLE SYRUP VS. ALTERNATIVE SWEETENERS • A BAR ABOVE We have four glasses with exactly the same thing: 1 oz of lemon juice and 1 oz of water. We’re going to compare how much of the three alternative sweeteners it takes to taste as sweet as adding exactly 1 oz of Simple Syrup. Keep in mind that in our experiment – we used the alternative sweeteners in their unadulterated (non watered-down)form.
THE ULTIMATE GUIDE TO BLOODY MARY GARNISHES • A BAR ABOVE Common Bloody Mary Garnishes: This is the standard lineup! It’d be hard to find a Bloody Mary without one or two of these poking out of the glass. Celery: A must-have. The celery is the international symbol of “Bloody Mary”. Typically it’ll be untrimmed – meaning the celery still has the leaves on top. Green or Black Olives: Another WHAT'S THE DIFFERENCE BETWEEN "LIQUOR" AND "LIQUEUR"? • A Liqueur Pronounced in two ways: “lick-keewr” or “lick-oor” – Emphasis is on the second syllable. Despite common usage, a “liqueur” is NOT the same thing as a liquor. Sadly this is a common mistake, so take care when using it (or hearing it) or you may end up surprised! In the most over-simplified version, liqueurs are Liquors which have had sugar and flavor added. GENEVER VS GIN, WHAT’S THE DIFFERENCE? • A BAR ABOVE Taste Test: 1. Bokma Gran Genever – Young Genever. This Genever has little to no color to it like a London Dry Gin or Vodka. The taste is creamy, almost buttery and nutty, with aHello@abarabove.com
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