Bartender Journey - Cocktails. Spirits. Bartending Culture. Libations For Your Ears.

This week on the show we talk with Mr. Philip Duff, who is among other things, director of education for Tales of the Cocktail. Well we continue to talk about TOTC, as it became official last week, (Mid February 2018), that Gary Solomon Jr,Neal Bodenheimer of Cure and Cane & Table have taken over leadership of Tales. We spoke to Gary Soloman and Neal Bodenheimer about all this on show #241, just 2 episodes ago.  First, l want to thank some great people that chose to help support this podcast. As I mentioned on the previous episode, my family suffered a devastating loss recently. Things are pretty complicated right now…I have a special needs son, and all of a sudden there is one less parent to take care of him, so I wont be returning to my Bartending gig for awhile. I kicked off a Patreon campaign to help support this show. I want to thank Zeke from Chicago, Ryan, PM - Pooch. Also, our friend David Eden-Sangwell from the Bartender HQ podcast, Dylan, Hazel and the Gnarly Gnome from the Cincy Brewcast,

Hello. First, Thank You for listening to the Bartender Journey Podcast and joining me every week as I chat with industry experts about bartending culture and spirits. You may have noticed that there hasn't been a podcast episode for a few weeks or blog posts. Life happens and instead of posting about it here, I decided to have some real talk with you, my listeners, on the podcast episode. Please listen there and join us next week as we resume our regular schedule featuring an interview with Industry Expert, Philip Duff. Also, it would mean a lot if you could take a moment to visit our Patreon Page and an consider supporting Bartender Journey.

241 As you probably know, Tales of the Cocktail is one of, if not the, biggest and most important cocktail conferences in the world. Tales is going through a transition. After much controversy, which we wont rehash, but reported on extensively first in episode #203, Tales is in the process of being reorganized as the Tunermans are selling their shares. Listen to Bartender Journey Podcast No. 241 by clicking on the player on this page or subscribe in Apple Podcasts, Android or Stitcher Radio. This week we will talk to the two gentlemen that are in the process of purchasing those shares and will take over management, Gary Soloman and Neal Bodenheimer. We’ll hear about their plans for Tales. And next week we’ll continue the conversation about what is being called “Tales 2.0” with Mr. Philip Duff. I hope you are subscribed so that you get the new episodes as soon as they become available, downloaded directly to your phone. For free!   Cocktail of the Week: Sazerac – The official cocktail of New Orleans as

The Speedrack Northeast semi-finals took place at the Melrose Ballroom in Queens NY on January 7, 2018. This is the 7th season of this great event. Speed Rack, was founded in 2011 by Ivy Mix and Lynnette Marrero. This from speed-rack.com: “The service industry can sometime be thought of as a man’s world. "Mix and Marrero have been able to shine a spotlight on female mixologists thriving behind bars around the country; and while they are at it, raise money for breast cancer research, education, and prevention. “The idea was to create a cocktail competition for the ladies -one that celebrated women, was created by women and supported women; in and out of the spirits industry. In their first year, Speed Rack met over 200 bartenders across the country and raised over $69,000.” That was the first year. This is now the 7th season of Speedrack! The competition is held in cities all over the country with the final held this year on May 8, 2018 in Chicago. We really encourage you to attend, volunteer or even e

The Daiquiri.  A drink everyone has heard of, but likely the many people think of as a pink slushy containing copious amounts of inexpensive nondescript alcohol. What the Bartending community sometimes refers to as a “Classic Daiquiri” is a very different drink than the slushy artificially colored and flavored thing many people think of as a Daiquiri.  While a frozen Daiquiri can be delicious, a “Classic Daiquiri” is  simply 3 ingredients, shaken until very cold and served without ice in a chilled cocktail glass. It is arguably one of the most important drinks for any Bartender to master.  This wonderful cocktail, (I start to crave one as I write this at 10am), is a delicate balance of Rum, freshly squeezed lime juice and simple syrup. Just as the simple omelet is considered a gage of a Cook’s talent, a Bartender’s Daiquiri is a clue into a Bartender’s skill, methodology and education. What makes this drink so important?  For one, the Bartender must perfectly balance the three ingredients.  Too much lim

We chat with Bartender Craig Schidelo about Bartending, Competitions and how to advance your career. We’ll also talk to Sorab Silawri from Filibuster Distillery. Filibuster put on a nice Holiday gathering at Club Macanudo, with some nice cigars and great Filibuster whiskey. Book of the Week: Bourbon Curious by Fred Minnick This book gets into serious detail about Bourbon, with an exploration of many brands broken down into categories: Grain-Forward, Nutmeg-Forward, Carmel-Forward, Cinnamon-Forward, and Select Limited Edition and Special Releases. Very helpful is the chapter “How to Taste Bourbon”. This chapter gives great practical information about improving your tasting skills and even gives some homework! There are worksheets, for example, what are your top ten memories and what are the aromas associated with them? There is also a long list of flavors that you can expect to smell and taste in Bourbon – everything from Allspice to White Pepper.   Cocktail of the Week: New Yorker This is from the Sp

Meehan’s Bartender Manual by Jim Meehan is, true to its name, a Manual. It details how to layout a bar from start to finish. The section called “The Physical Bar” is extremely specific, starting with the location for your establishment – considering everything from the population density to income levels and more. Then the theme of the bar, or even, “do you really want one of those”. Then moving on to building the interior, the book gives detailed measurements of the ideal distance from the back edge of the bar to the front of the back bar, where the ice bins, coolers POS and more should be placed. The book gives specific case studies and detailed technical drawings of famous bars such as the NoMad and Dead Rabbit. There are pages about the sequence of building one round of 11 particularly complicated cocktails. I’ve been thinking about that section constantly at work, trying to maximize my workflow. Information about icing, stirring, shaking, tasting and much more. Then there are also 100 great cocktail

We’ll talk with Chet Holstein who makes Kuma Turmeric Liqueur in Washington State. We’ll talk about his unusual and delicious product. Plus the humble Gin and Tonic - how can we change things up a little? It’s the Bartender Journey Podcast No. 236!  ​Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Tonic began as a medicine many years ago. According to Wikipedia: "Quinine was added to a drink to protect against malaria. It was originally intended for consumption in tropical areas of South Asia and Africa, where the disease is endemic. "Quinine powder was so bitter that British officials stationed in early 19th Century India and other tropical posts began mixing the powder with soda and sugar, and a basic tonic water was created. The first commercial tonic water was produced in 1858.[1] The mixed drink gin and tonic also originated in British colonial India, when the British population would mix their medicinal quinine tonic with gin." Many bars are

It’s the Bartender Journey Podcast #235. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Bar Institute was in NY last week. Lush Life is the organization that puts this on and they do an amazing job. They also produce Camp Runamuck and Cane Camp. Bar Institute is classes, parties, tastings, and networking. The speakers at the Bar Institute classes are all amazing and all volunteer - great people that want to help raise the industry. One amazing class taught by Jackie Summers, Alexandra Farrington and Joanna Carpenter was An Intersectional Guide to Dismantling Systemic Racism and Sexism in Hospitality #YouToo This week on the show we talk with Josh Davis who works with Lush Life in addition to being Bar Manager at The Bureau Bar in Chicago. Book of the Week comes to us from Hazel Alvarado. The Thinking Girl's Guide to Drinking: (Cocktails without Regrets) We are looking for sponsors for the Bartender Journey Podcast. If you know of anyone who might b

At our USBG meeting this month we talk with Brooke Toscano, who is passionate about spreading the word about paper straws. Brooke is also an Angel’s Envy Whiskey Guardian. Brooke shares a great discount code with us for 50% off an order of $150 or more of paper straws from the Aardvark Straws Company. Use the discount code ANGELSENVY50 at checkout. We also speak to our friend Willie Mack who we met at Bar Methods. Willie is a Bartender at the Barclays Center. It’s the Bartender Journey Podcast #234. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio.

While Bartenders can not be expected to have Sommelier level wine education, we certainly need to be knowledgeable about what we are serving and how to make recommendations to our guests. We chat with Monika Elling, author of Wine 123: All you need to know about wine in 90 minutes or less It’s the Bartender Journey Podcast #233. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Over the past 232 episodes of Bartender Journey we’ve only talked about wine once.  Way back in show #105 we spoke with Elizabeth Schneider of the Wine For Normal People podcast. Wine 123 packs a lot of knowledge into a small package that is very easy to digest. Of course Monika Elling’s Wine 123: All you need to know about wine in 90 minutes or less is our Book of the Week.  It’s a perfect crash course on wine. For our cocktail of the week I suppose we could have come up with something obscure, but Sangria makes people so happy.  Searching for a way to make it à La Minute, I f

It was an eventful Monday this week. Our USBG NY chapter meeting was held in Brooklyn at The Counting Room. It was sponsored by Highland Park scotch.   They welcomed us with some delicious Highland Park Old Fashions and tasted us on the Highland Park 12, and their Magnus, Valkyrie expressions. It was a Viking theme for the afternoon. Jordon Zimmerman from the brand took great care of us and it was another amazing USBG meeting. It’s the Bartender Journey Podcast #232. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Alan Katz was also at the meeting. His NY Distilling Company is just a few blocks away from The Counting Room, and he invited me to visit, as I had not been to his place before. He may have gotten more than he bargained for because I dragged about 10 friends along with me! Of course he was a very gracious host and we had a nice time checking out the distillery and the great attached bar. Along for the ride was our great friend Craig Shiedlo wh

This week on the podcast, it’s another edition of Bartender Journey City Spotlight, as Hazel travels to Washington DC.  She chats with Rico Wisner, a bartender from the Adams Morgan neighborhood that has been in the DC cocktail scene for over 20 years. He first started at a country club and then went onto work at a variety of places including Baltimore Inner Harbor, McCormick & Schmick’s, Dave & Buster’s, Graffiato, Ambar and Bonfire. He has been featured in media including Zagat, Washingtonian and the DC Eater and CBS Local and his last competition was this week at the Drambuie Cocktail Competition at Quarter and Glory.Pics from the DC trip will be posted on the Bartender Journey Facebook page. Visit Rico behind the stick at Rosario DC and the pop up Halloween Bar, Pub Dread! Hazel also chats with French Scotty, bartender at Five to One. Cocktail of the Week "Done Got Wise" 1 1/2 oz Drambuie 1 oz creme de cacao 1/2 oz Monkey Shoulder 1 1/2 oz espresso 1 Dash Angostura Aromatic Bitters National D

Rye Week It is officially New York Rye Week as declared by the Governor and State Legislature of New York. In honor of this, there are many events happening in NY, especially New York City including two special industry events from Allen Katz at the New York Distilling Company. (As you may recall, we interviewed Allen on Episode No.225.)   The Bartender Journey team was fortunate enough to attend The Renaissance of Rye, the trade day kickoff event on Thursday, October 19th. This event not only featured one-of-a-kind discussion and tasting with agriculture experts in the field of grain science who specialize in so-called, 'Small Grains'.   In addition to the Rye panel, a batch of their own Horton Rye seven years in the making from an initial planting of 10 seeds was fermented and distilled. Additionally, every guest that attended was given the opportunity to sign the barrel, post it on social media and then return to claim a bottle of the whiskey from the barrel in 4-5 years. Friday, October 20th will be

This week on the podcast we talk to Burlesque Dancer and Bartender Rosie. We caught up with Rosie a while back at Holiday Cocktail Lounge one night when she was behind the bar. Her stage name is Rosie 151. It's the Bartender Journey Podcast Number 229!  Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. First, let’s talk a bit about garnishes. Cutting that fruit - It’s something we do everyday behind the bar, but nobody really talks about it!  I say - take some pride in that task!  You need a sharp knife to cut good looking garnishes.  I carry all my bar tools with me in a bag and I have 2 really sharp small paring knives in there. It makes cutting the fruit a pleasure. These knives are very inexpensive and a worthwhile investment. The pith - the white parts of the fruit - are bitter and can impart a odd flavor after it sits in a drink for awhile.  Try to remove as much as possible. Of course when cutting the lemons and oranges you want to remove as man

Security Plans  for your Bar.     The tragic mass shooting in Las Vegas this week have people realing.  It was just an awful, disgusting act, but you don’t need me to tell you that.  We send our best wishes to those affected,directly and indirectly.  I would imagine among other repercussions that this will affect tourism  in Las Vegas for some time, and will hurt our brother and sister Bartenders and other Hospitality workers in the pocketbook.   This is not the place to discuss the event itself. One issue that we have never talked about on this show is security.   I am certainly no expert on this subject, but it needs to be discussed.   Bars, restaurants, music venues etc are so called “soft targets”.  They are vulnerable, large numbers of people gather there.  We saw this in the Paris attacks, in Orlando now Las Vegas.   Ideally every business should write a disaster plan.  There are security consultants that can help with this, or you can write something up yourself, and I’m going to give you a fr

On this week’s Podcast, our good friend Hazel Alvarado who works with me on the show, journeys to New Haven, CT to check out their cocktail culture and chats with Dan Rek, Beverage Director for Fork Hospitality and Tim Cabral,one of the owners of New Haven’s oldest Tavern - The Ordinary. Take a listen to the Bartender Journey Podcast No. 227 with the audio player on this page, or on Apple Podcasts/ Google Play Music/ Stitcher Radio But first there’s plenty of other stuff to talk about. I told you last week that I heard from the fine people at Johnnie Walker.  They are releasing just 39,000 bottles of Johnnie Walker Black The Director’s Cut in conjunction with the release of the film Blade Runner 2049, starring Harrison FordThe film is directed by  Denis Villeneuve who collaborated with Master Blender Jim Beveridge to create this wonderful variation on Johnnie Walker Black.  It’s absolutely delicious.  Smokey like the original, but a little richer, rounder and even a bit fruitier.  Its 49% ABV as opposed t

Today on the podcast it’s a very special interview with Whiskey writer and all around good guy Lew Bryson! Lew wrote the great book Tasting Whiskey and is the managing editor and columnist for Whisky Advocate. Take a listen to the Bartender Journey Podcast No. 226 with the audio player on this page, or on Apple Podcasts/ Google Play Music/ Stitcher Radio for a slice of the Tales experience! Book of the Week:  Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits by Lew Bryson

We are talking about Hospitality today, our book of the week is Setting the Table: The Transforming Power of Hospitality in Business. Cocktail of the Week: Singapore Sling This is one of those drinks that everybody has heard of, but doesn’t get ordered very often and a lot of people have no idea what’s in it. I borrow this recipe from Tristan Stevenson’s Book The Curious Bartender: The artistry and alchemy of creating the perfect cocktail 1 ¼ oz London Dry Gin 2 oz Cherry Heeing Liqueur Barspoon of Benedictine ½ oz Fresh Lemon Juice 2 dashes Aromatic Bitters Club Soda to top Build in a Highball glass (or sling glass). Stir with ice. Top with Club Soda. Lemon garnish.

224 Warren Bobrow, Mezcal: At Suite Silenceo & House of Elyx We talk with our friend Warren Bobrow. We caught up with Warren at a pool party on the rooftop of Hotel Montelegone during Tales of the Cocktail 2017. Also, we travel to Suite Silenceo and House of Elyx for two amazing Tales of the Cocktail events, and learn more about El Silenceo Mezcal and Absolute Elyx. Take a listen to the Bartender Journey Podcast No. 224 with the audio player on this page, or on Apple Podcasts/ Google Play Music/ Stitcher Radio for a slice of the Tales experience! A yearly Tales event that is just awesome every year and gets better all the time is the House of Elyx. Elxy is Absolute’s high end expression. We’ll talk with Jonas Tåhlin. House of Elyx was also at a new location this year: Latrobe’s on Royal, (Royal Street that is). At House of Elyx they serve drinks in unbelievable copper vessels. The first drink I was handed was the Silly Rabbit, and it was served in a life sized copper rabbit! Cocktail of the Week: