How to Roll a Bloody Mary
You just got scheduled to work a weekend opening shift and your bar offers food. Well you better be able to put out a properly made Bloody Mary because the guests showing up will be…
Glassware Behind the Bar
Glassware is the last addition to any drink you serve. As such, it should be clean and pleasing to the eye. Steins, Pilsners, sour glasses, ponies, tumblers, etc. represent examples of the many different styles…
Cocktails Shaken or Stirred
When first learning about cocktails you have to decide which ones you’ll stir versus the ones you’ll shake. Some should always be shaken such as the Margarita, Amaretto Sour, and Mudslide. These drinks involve dairy,…
On Holding a Bar Meeting
There are few things in the service industry that hit more of a nerve than an inconveniently scheduled staff meeting. This is made worse when the scheduled meeting is as unproductive as it is inconvenient…
A Spring Cocktail Negroni
The weather is beginning to warm up so you would do well to begin offering lighter cocktails. If the thought of making pitchers of Skinny Margaritas put a chill down your spine then be sure…
Saving a Thousand Dollars
It’s great that you’ve started a rainy day fund by saving your first $500 from bartending. Great work! If you missed our prior article about how to save your first $500, you can find it…
Tools of the Bar Trade
The tools that you use to make drinks will vary in style, size, and cost. And while you won’t be required to shoulder much of the cost to purchase them, there are a few you’ll…
How to Make a Skinny Margarita
It’s a surprisingly beautiful day to still be in the throes of Winter. Maybe too beautiful. The after work crowd is just starting to crescendo across your bar when the question comes. ‘Do you know…
Beer School 101
The world’s first food law was introduced to protect beer’s purity. 1516’s Reinheitsgebot which is German for Purity Law allowed for only water, barley, hops, and finally yeast to be used in the brewing process. …
Garnishing Great Drinks
Garnishes are the most visible ingredient used in the drinks bartenders turn out. When possible, they should be procured and used for bar service the same day. As a matter of cost, you will have…
