We chat with Chris Timmerman from Dano's Tequila.

We talk with Chad Cadden & Bill Varnell, founders of Whiskey, Bourbon, and Scotch Enthusiasts, (WBSE).

Also joining us is author of Beginner's Guide to Whiskey, Sam Green.

You can find WBSE on Facebook or their website.

 

On Episode No. 294 we talk with Frank Ciulla, Educator, Scientist and Founder of Hudson Educational Services about COVID-19, commonly known as "Coronavirus".

OUR FULL DISCLAIMER HERE FOR YOUR REVIEW.​

It’s been quite a week in the cocktail world.  Our cocktail community is in turmoil. People are upset. Nerves are raw. It all started with a Facebook Live video of Ann Tuennerman, Founder and Executive Director of Tales of the Cocktail (Tales) during Mardi Gras wearing blackface.

Its the Bartender Journey Podcast # 203!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

Ann Tuennerman and her Husband Paul Tuennerman, who was co-owner and chief business officer of Tales, were on prepairing to ride on a Float in a Mardi Gras parade. They rode with the Zulu, Social Aid and Pleasure Club, when they went “Live” on Facebook.

The video was pulled off the internet of course, but someone got a screenshot of Ann in the blackface and Ann's comment on the for the video which said “Paul G Tuennerman, interviewing me on Mardi Gras Morning from the Zulu Den. As he said ‘Throw a little Black Face on and you lose all your media skills.’ He did his best as the interviewer”.

Ann said in her first of 2 pubic apologies:

“Earlier this week, I rode in a Mardi Gras parade with the Zulu organization, in which participants, both people of color and of all races, traditionally wear blackface makeup, and shared photos of myself in costume on social media. I now recognize how deeply offensive this is to many, and I am sincerely sorry. It was a naive and inconsiderate action, the consequences of which have made it clear that I have much to learn”.

Many people were deeply offended. Josh Davis, who apparently posted the original screenshot that quickly went viral, wrote the following as a Open Letter:

“This has been one of the most emotionally draining weeks, as a black man who has dealt with the daily trauma of racism throughout my life. At this point I thought I had become desensitized to the hurtful actions of others, but this week proved that the pain I have often displaced and neglected is still present.

Ann’s second public statement titled Gratitude from Ann Tuennerman and a Determination to Embrace Change begins: “Through publicly acknowledging the pain Paul and I have caused to many in our industry, we hope to demonstrate our sincerity, transparency and commitment to facing this head on.

Living up to this promise, on Monday 3/6/17, Ann did a live Facebook video interview with Ashtin Berry. Ashtin is a Bartender in New Orleans and happens to also be a female person of color. Ashtin has really taken great steps toward moving this conversation forward in a productive manner. You can find this video on the Bartender Journey Facebook page.

In his resignation note, Paul wrote, “My comment to Ann about blackface prior to the Zulu parade was meant to be a husband’s innocent teasing of his camera-shy wife, not a belittlement of others. In retrospect, the words were insensitive, hurtful and just plain dumb and I feel horrible for the pain they have caused.”

We’ll go back to my New Orleans Bartender friend to wrap this up. He said “I think Tales is a great thing and I hope the dust will settle. That being said…maybe the silver lining is the realization that black people as demographic are under represented in the Cocktail World".

I was honored to have the opportunity to travel to Mexico recently as a guest of Tequila Patrón. The trip was a is a program developed in conjunction with the United States Bartenders Guild (USBG) and Tequila Patrón.

It's the Bartender Journey Podcast #202!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

A group of 25 Bartenders from all over the U.S. and Canada were treated to an amazing experience on this trip. We saw one of the farms that Patrón contracts with to supply them with harvested agaves. We were treated to lunch at the beautiful Hacienda Patrón, and then given a thorough tour of the distillery, (more about this later).

Cocktail of the Week: Margarita

• 2 oz
• 1 Lime Juice
• ¾ oz Grand Marnier
• ¼ Simple Syrup

Shake with ice. Strain into a chilled cocktail glass, or a double old fashioned glass with fresh ice. Lime garnish.

Book of the week ¡Tequila!: Distilling the Spirit of Mexico

Director of Eduction for Patrón Chris Spake – was our host and guide for the trip.

Patron works with about 10 agave farmers to source their agave.

Tequila can only be made in 5 regions of Mexico and must be made from at least 51% Blue Weber Agave (yes Weber…that’s my last name…no relation unfortunately to the botanist Frederic Albert Constantin Weber who this plant was named for in the early 1900s. So, as I said tequila must be made from AT LEAST 51% Blue Weber Agave. Quality tequilas such as Patron are made from 100% Blue Weber Agave. If you see the word “Mixto” on a tequila bottle…run away! This means they are mixing lower quality sprits into that bottle or adding raw sugar before distilation to save money. To make it even more confusing, a mixto tequila does need to state “Mixto” that on the label. It is usually labeled “Tequila”, (as apposed to “Tequila de 100% Agave”, (or similar wording)

There is a certain extremely popular tequila that is behind almost every bar, which will remain unnamed here, that IS a Mixto, but does not state it on the label. Carmel coloring may also be added.

The “jimador’s” use a tool called Coa to harvest the Agave plants by hand. They separate the leaves and roots from each agave

Patron contracts with these farmers and guarantees them a price per kilogram when they plant…they do not necessarily need to do this, but Patron thinks it’s the right thing to do, and it ensures a reliable supply in the future. These plants take at least 5 years to grow, and like any commodity, the price fluxuatues. It can be difficult for the farmers to plant something, and take care of it for 5 years, and not know how much they will be paid for it when it finally matures.

The agaves are split by hand with axes into 4 pieces and immediately fed into an oven where they are cooked with steam for exactly 79 hours.

It gets a little complex because after coming out of the oven the agaves are split into two different, but similar methods for the remainder of the process. For the silver Patron that everyone knows (their most popular SKU), its blended together at the end. For simplicity’s sake we will just follow one path here…which is the Tohana method, (Patron does produce the Roca line, which is the Tohana only product and are amazing).

So following the Tohana process – as I said the agaves are cooked for 79 hours. A Tohana is a giant heavy wheel made from Lava Rock. It goes around and around in a circle crushing the cooked agave. Its basically shredding the agave, but it forces the juices in and out of the fibers.

The fibers are then separated from the liquid. The fibers will be sent to the composting area. The liquid is mixed with yeast and then sent to 10,000 liter pine barrels where it will ferment for 3 days.

This liquid will be strained and sent to copper pot stills. Patron uses quite small stills for the first distillation, and even smaller ones (with a slightly different shape), for the distillation.

After the second distillation, we have Patron Silver. It is sent to the bottling facility where each bottle is packaged by hand. Its pretty reparative work, but the people that work in the bottling facility are very fast and efficient. Interestingly, the assembly line stops for 15 minute out of each hour so the workers can stretch and get a quick break. This is of course to avoid repetitive stress syndrome.

Tequila styles:

• Silver - which can legally be aged up to 6 months, but many producers, including Patron, choose not to age their Silver Tequila, (also can be referred to as to “blanco” or “un-aged”
• Reposado - aged a minimum of 6 months in oak barrels.
• Ano - aged a minimum of 1 year.
• Extra Ano – aged a minimum of 3 years

201

This week on the show we’ll talk to Brian Hoefling, author of Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions.

It's the Bartender Journey Podcast #201!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

This past Monday - just a couple days before recording this podcast was recorded - I did not know that in less than a week I’d be traveling to Mexico as a guest of Patron Tequilla! I’ll be staying at the Patron Hacienda where they actually make the Tequilla. I’ve spoken to other people who have made this trip and every one of them tells me its an amazing experience.

Of course I’ll have the portable audio recording rig with me and will be bringing you my adventures down there on future episodes of the show.

We have so much coming up for you on the show – we’ll be talking with Master Distiller of Jack Daniels Jeff Arnet, Sam Ross of Milk and Honey Fame, a really interesting and smart gentleman named George Bressler, we’ll talk to the Brand Ambassadors from Monkey Shoulder, Drambuie and Black Bottle Scotch, plus author and bartender Lou Bustamante.

Please Subscribe to the Bartender Journey Podcast so that you get the new episodes as soon as they become available.

Book Of The Week:

Distilled Knowledge: The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions, by Brian Hoefling

Cocktail Of The Week:

• 2 oz Patron Silver Tequila
• ¾ oz of the Frutations Grapefruit syrup
• Pinch of fine sea salt
• Selzer

Add the Tequila, syrup and salt to a highball glass. Stir well to combine. Fill with ice. Top with Seltzer and stir again. Squeeze the juice from ¼ lime into the glass and add the lime to the drink.

Toast Of The Week:

Until we meet again – wishing you celebrations, learning and good spirits.

It has been quite a Journey!  The Bartender Journey Podcast has been going strong for nearly 4 years.  We have spoken to authors, bartenders, bar owners and major influencers in the industry.

It's the Bartender Journey Podcast #200!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

Join us for some clips from past shows, (Dale DeGroff, David Wondrich, Jim Meehan, Gary 'gaz' Regan, Dave Pickerell) plus a discussion with fellow bartender and podcaster Ozeal, (No Permission Needed podcast).

Cocktail of the Week: Negroni Equal Parts

• Gin
• Sweet Vermouth
• Campari

Build in an Old Fashioned Glass over ice.  Stir.  Express oils from an orange twist.  Drop twist into glass.

Book of the Week: The Negroni: Drinking to La Dolce Vita, with Recipes & Lore by Gary Regan

Toast of the Week: To Longevity, Good Friends, And a Glass That's Never Empty

199

• This week on the Bartender Journey Podcast, we talk with Meagan Doorman, the bar director at the two Raines Law Room locations, Dear Irving and The Bennet, all in Manhattan.
• We’ll also talk to Tom Richter. Tom Bartends at Dear Irving and also has a company that makes Tonic syrup called TomR’s Tonic.
• Michael Rodgers organized the Dear Irving Pop Up during SACC. He’s the treasure of the SA chapter of the USBG.
• Book of the Week: Boston Official Bartender's Guide: 75th Anniversary Edition. The Mr. Boston Bartender Guide was my very first cocktail book, way, way back. I wish I could find that old book I bought when I was probably 17 years old!
  • There have been many editions since its debut in 1935, and the most recent version is edited by our friend Jonathan Pogash. This is an iconic book with tons of cocktail recipes.

 

Cocktail of the week: Bronx Cocktail:

• 2 oz. gin
• 1/2 oz. dry vermouth
• 1/2 oz. sweet vermouth
• 1 oz. fresh orange juice

Glass: Chilled Coupe

Garnish: orange twist

• Combine all ingredients in a shaker with ice, shake, strain into a chilled glass and garnish.
• Toast of the week: "May you have the hindsight to know where you've been,
 The foresight to know where you are going,
 And the insight to know when you have gone too far."

On the Podcast this week we talk to Jake Corney (GM) and Derik Cortez (Head Bartender) of Jazz Tx in San Antonio, Texas.

It's the Bartender Journey Podcast #198!  Listen with the audio player on this page, on the Bartender Journey web site, or subscribe on iTunes, Android or Stitcher Radio.

• Book of the Week: Amaro The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, by Brad Thomas Parsons
• Amaro is such a fascinating category that we don’t talk about enough on Bartender Journey.  First of all, what is it?  According to Brad’s book it’s “the collective class of Italian made aromatic, herbal, bittersweet liqueurs, traditionally served as a Digestif after a meal”.
• To sum it up into a short sound bite:  it’s a bittersweet, herbaceous liqueur.
• Amari (plural) are an acquired taste, but  once you go down the rabbit hole, you open up into a world of  new and interesting flavors.
• Cocktail of the Week:  Aperol Spritz.  It’s a very popular drink right now.  Its low ABV and very tasty.  Its also quite festive looking if you build it in a big wine glass – that how I do it at my bar. 
• The recipe is easy to remember its 3-2-1. 
• Ingredients: 3 oz Procecco (or other sparkling wine) 2 oz Aperol 1 oz Sparkling Water
• Build in a big wine glass with ice, or you can do it in a double old Fashioned glass or even Highball glass.  Stir.  Garnish with an orange slice.
• Toast of the Week: "To making it count."
 - Jack, "Titanic"

We are just back from San Antonio Cocktail Conference!

Listen to our overview of this great event!

Lots more from San Antonio Cocktail Conference will be coming up in the next few weeks!

The Cocktail of the Week:

Classic Daiquiri

• 2 oz Silver Rum
• 7/8 oz to 1 oz Freshly Squeezed Lime Juice (to taste)
• 1 oz Simple Syrup
• Shake with Ice. Strain into a chilled Coupe glass

Book of the Week:

• Regarding Cocktails by Sasha and Gorgette Patraski. Gorgette finished the book after Sasha passed and it’s a wonderful book. I highly recommend that you buy it!

It's the Bartender Journey Podcast Number 196!  Listen with the audio player on this page, or subscribe on iTunes or on Android.

• This week on the podcast its a "dueling podcast"! We talk to David Eden-Sangwell.  He is from England and has a podcast of his own called Bartender HQ.  He works for a restaurant group and oversees the bar program for about 8 bars and restaurants.  
• We chat about the wide-ranging Beverage Program that David manages, Cask Conditioned Beer and Cocktail Conferences.
• If you would like to hear the Bartender HQ side of this "dueling podcast", you can hear it here. David is planning to attend Tales of the Cocktail On Tour in Edinburgh, Scotland in 2017, and asks for advice on surviving Tales.
• • This week on the podcast its a "dueling podcast"! We talk to David Eden-Sangwell.  He is from England and has a podcast of his own called Bartender HQ.  He works for a restaurant group and oversees the bar program for about 8 bars and restaurants.  
  • We chat about the wide-ranging Beverage Program that David manages, Cask Conditioned Beer and Cocktail Conferences.
  • If you would like to hear the Bartender HQ side of this "dueling podcast", you can hear it here. David is planning to attend Tales of the Cocktail On Tour in Edinburgh, Scotland in 2017, and asks for advice on surviving Tales.

    It's the Bartender Journey Podcast Number 196!  Listen with the audio player on this page, or subscribe on iTunes or on Android.

  Book of the Week:

  • Flavor Bible.  This is not strictly a cocktail book - its aimed more at chefs - but its extremely useful for creating cocktails.  It allows you to look up an ingredient and see a long list of flavors that complement it.  For instance, if you need to make a cocktail containing Kumquats, this book will give you about 40 ingredients that enhance the flavor.

   Cocktail of the Week:

  Brown Derby

  • 5 oz 
Bourbon 

  • 1 oz 
Fresh grapefruit juice 

  • .5 oz 
Honey syrup*

 Shake with ice. Double strain into a chilled coupe glass.

   Modified Brown Derby

  • 2 oz Bourbon


  • 1 oz 
Fresh grapefruit juice
  • .5 oz Fresh Lemon Juice


  • .5 oz 
Honey syrup*
  • 
.25 oz Grapefruit oleo sacrum syrup

                          Shake with ice. Double strain into a chilled coupe glass.

Our live online cocktail party was a lot of fun!  Brian was joined by Stefan Giesbert, Producer of the German Language Cocktailpodcast.  The live event has passed, but listen in to the replay here!

It's the Bartender Journey Podcast Number 195!  Listen with the audio player on this page, or subscribe on iTunes or on Android.

 

It's the Bartender Journey Podcast Number 194!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

• This week on the show, we continue on with our Repeal Day adventures. On the last podcast we chatted with Kara Newman, author of Stir. Sip.
• From there we move on to the East Village to a Bar called Miss Lily’s and met up with Ben Jones, who just launched an interesting Brand called Rhum Shrub JM.
• From there we will move downtown even further to Dead Rabbit, where Jack Daniels sponsored an event with 3 bartenders from the UK who won a trip to NY and then onto Tennessee to see the Jack Daniel’s Distillery.
• Book of the Week. It’s a great one – the Canon Cocktail Book by Jamie Boudreau. Jamie owns the Canon Whiskey and Bitters Emporium in Seattle Washington and has put together a fabulous book. Its not just recipes, although there are plenty. There is a very valuable section in the book titled Starting Your Own Bar: Tips and Advice. This section is worth the cost of the book alone and talks about everything from “are you sure you want to do this?”, to finding partners, the bar name, concept locations, and so on.   I was hoping to get Jamie on the show, but so far we just haven’t been able to work it out. He is a very busy man. He’s also involved in the Small Screen Network – if you haven’t heard of that, check out Jamie’s channel, called Raising the Bar. Morganthalar and Robert Hess have channels as well.
• So honestly get this book – you will not regret it! The recipes are great as well.
• Cocktail of the Week: Jungle Bird, (Tiki, and festive!)
  • 1 ½ oz Rum
  • 1 1/12 oz Pineapple juice
  • ¾ oz Campari
  • ½ oz Fresh Lime Juice
  • ½ oz Simple Syrup
  • Shake
  • Strain – crushed ice or oldfashioned glass with one large ice cube
  • Garnish Pineapple leaf or wedge
• At The Shepherd & the Knucklehead of Hoboken our friend Craig Schiedlo is doing an event on Jan 24, 2017.
• “Its an Industry Party and Educational Event. There will be 3 hour long classes, followed by a party after. One of those classes BTW will be tought by yours truly and Hazel Elvarato! Starting at 12 will be Brockmans Gin, followed by a presentation by Melleti about how liquors and amaros are made and used, ending with what you and hazel will be teaching which is personal branding. My goal is to get all the bartenders to attend all classes. The party will go as follows: there will be a list of spirits. Each Bartender gets to choose one spirit and be the only bartender to do so. By choosing their spirit they are choosing to bartend for 30 minutes to showcase what they are capable of doing by crafting their favorite cocktail with that spirit. Bartender must bring lemon or lime juice and all sugar syrups. I will supply all listed liquor. Party will start at 4:30pm until 8:30pm”.

 

Today we talk with the very interesting Jacob Briars - Global Advocacy Director at the  Bacardi Company. Sorry there may be a few weird audio dropouts. Seems like I need to buy a couple new mic cables. 

Tennessee was recently hit with a series of very destructive tornadoes. Nashville was hit very hard, which is a great town and one that has a lot of hospitality workers. 

Our love and thoughts are we those impacted by this tragedy, but we’d also like to provide information on relief efforts for industry professionals in need of assistance led by the Nashville USBG Chapter.

We shared the GoFundMe page and a list of businesses offering support and services on social media, we would also like to highlight two immediate avenues: the Bartender Emergency Assistance Program through the National USBG Foundation that provides emergency relief grants to bartenders, and a family charity partner, Core Gives, that provides assistance to service industry families.

Follow the Facebook page for Nashville USBG that provides up-to-date information on the list of places impacted and bars that are hiring for those displaced.

 

We, at the Bartender Journey, send our support and wishes for a speedy recovery. 

Bartender Journey Episode 293

• This week on the Bartender Journey Podcast we celebrate Repeal Day! As you may know, here in the States, Dec 5 1931 was the end of Prohibition. Bartenders across the US now celebrate this un-official holiday, on Dec 5!  It's a great day to be a Bartender or to be anyone who enjoys cocktails!
• It's the Bartender Journey Podcast number 193!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.
• I spent Repeal Day wondering around NYC – talking to interesting people and drinking great cocktails.  There was no shortage of events to attend!
• I started by talking with Kara Newman - an author and influencer in the cocktail scene. We met at Swift Hiberian Lounge in Lower Manhattan.
• Kara and I have run into each other a few times, but most recently when she was a was a judge at the Diplomatico Rum World Tournament where I was a contestant.
• Kara wrote Shake. Stir. Sip.: More than 50 Effortless Cocktails Made in Equal Parts
• Next week on Wednesday December 13, 2016 at 3pm Eastern time we are doing our online cocktail party! We are calling it BarCraft Live! And we are doing it in conjunction with listener to the show, and a podcaster himself, Stefan Giesbert. He does the German language Cocktail Podcast. We have a tasting menu of 5 cocktails that we are gong to be making and we’d love to have you join us live via video stream!
• To join us, go to net/events, fill out your first name and email address and we’ll send you the cocktail menu, the recipes and the details on how to join us.
• We did a little back and forth on the technology to use for the video stream. We did a test, and it turns out the best solution is Google Hangouts. There is a limitation on how many can join a Google Hangout, So please go to net/events to RSVP!
• The Cocktail of the Week is a classic equal parts cocktail - the Corpse Reviver #2 : Equal parts (3/4 oz each) Gin, Lillet Blanc, Orange Liqueur, Lemon. Dash of Absinthe Shake with ice. Double strain into a chilled Coupe glass.

• How should you market yourself and build your “Personal Brand”?
• Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.
• Hazel Alverado, marketing guru, joins us on the show this week to talk about Personal Branding and Social Media for Bartenders.  Hazel has been helping out, working behind the scenes at Bartender Journey for awhile now. She’s coming out - getting behind the mic -- to talk about how to build up your Personal Brand and Social Media Presence!
• We have an online event is coming up Tuesday Dec 13 at 3pm NY time!  BarCraft Live!
• One of our listeners - Stefan Giesburt from Germany contacted us. He is a Bartender and also does a German Language cocktail podcast. Stefan likes to do cocktail tasting menus for his guests at his bar and for friends, so we came up with this idea to do an online live event.  We’ll provide you with the menu and recipes.  We will also send you a link so that you can join the live video stream.  And we hope you will make the cocktails along with us!
• Go to our Events page to get more info and sign up! Even if you can’t commit to joining us online on December, feel free to request the menu and recipes. You’ll be able to play back the podcast and join us later (on demand)!
• One of our Brand Partners for BarCraft Live is Catocin Creek.  They sent over some of their Roundstone Rye for us to use during the event and let’s put it to use for our Cocktail of the Week!
• Its the Scofflaw Cocktail – From Gary Regan’s great book The Joy of Mixology

The word Scofflaw apparently comes from a contest that was run in 1923 by a rich Prohibitionist, who offered $200 (which was a lot of money back then!) to whoever could come up with the best word to describe “a lawless drinker of illegally made or illegally obtained liquor”.

• 2 oz Catoctin Creek Roundstone Rye
• 1 oz Dry Vermouth
• ½ fresh lemon juice
• ½ oz grenadine (make your own!)
• 2 dashes Regan’s Orange Bitters #6

Shake with ice. Double Strain into a chilled Couple Glass. Express oils from a Lemon Twist into Cocktail. Discard Twist.

• Our Book of the Week: How to Win Friends and Influence People.  Seeing things from the other person’s point of view / how to change peoplel without causing offense or arousing resentment / making the other person feel like the idea was his or hers.

We are wishing everyone a wonderful Thanksgiving this week on the show with two Rum Cocktails!

Its a short Bartender Journey this week as there are Thanksgiving activities and Thanksgiving Bartending to do!

For more info about our upcoming online event on December 13, 2016 please send a request for more information on our Contact Page.

• It's the Bartender Journey Podcast number 190!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.
• It’s a constant in the Hospitality Industry….we are on our feet for hours and hours. How can we make it better? I don’t know about you, but my feet hurt ALL the time!
• This week on the show we talk with an awesome lady – a doctor, a podiatrist, a holistic healer and she is going to help us with our foot pain!
• We will talk with Dr. Michele Summers Colon today on the podcast.
• First, a few important events coming up:
• San Antonio Cocktail Conference Fri Jan 6-Sun Jan 15 http://sanantoniococktailconference.com/schedule/
• BarSmarts Advanced Atlanta - February 9, 2017 
• BarSmarts Advanced Milwaukee - March 29, 2017

Book of the Week:

Once again our BOTW comes to us from Hazel. You’ve heard me talk about the mysterious Hazel before on the show, well next week, we are going to get her on the show and talk about Personal Branding for Bartenders. She’s a Marketing Guru, and it promises to be a great discussion.

Here’s our Book of the Week from Hazel:

The Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass by Paul Clarke who started writing about the craft cocktail movement even before the term “craft cocktail” became commonplace and is a recipient of the Tales of Cocktail Spirited Award for Best Writer about Spirits and Cocktails.

The Cocktail Chronicles covers the beginning of the modern cocktail renaissance, offers classic recipes and their modern takes and also features a chapter called “Bottles, Tools, and Tips” that discusses stocking your liquor cabinet and the best tools.

Jim Meehan provides the foreword and each recipe is preceded by its history. The book is an accessible guide to both professional bartenders and cocktail enthusiasts featuring over 200 cocktail recipes written in a fun and engaging manner and is a great reference guide to have on hand.

Paul’s a good guy – we’ve got to get him on the show one of these days.

Featured in the book is the classic cocktail the Blood and Sand, and that will be our Cocktail of the Week.

The recipe for the Blood & Sand first appeared in print in Harry Craddock’s 1930 The Savoy Cocktail Book.

This is an equal parts cocktail:

.75 oz

Single Malt Scotch Whisky

.75 oz

Sweet vermouth

.75 oz

Cherry Heering

.75 oz

Orange juice

Put all the ingredients in your shaker and fill with ice.

Shake, and double strain into a chilled coupe glass.

Garnish with an orange peel. Very nice cocktail indeed.

           

Dr. Michele Summers Colon is not only a Podiatrist, but A physician, surgeon, health coach, yoga teacher, anatomy instructor, author and overall health & wellness expert. We are very happy to have her on the show to talk about something that many Hospitality workers struggle with – foot pain!

Lots of useful information there. I hope it helped you out a bit…I know it did for me.

Toast of the Week:

Here’s to those who have seen us at our best,

And seen us at our worst,

And can’t tell the difference!

Cheers.

 

 

Bar Institute NYC

• We had the very exciting Bar Institute event here in NY this week.
• It's the Bartender Journey Podcast number 189!  Listen with the audio player on this page, or subscribe on iTunes,  Android or Stitcher Radio.
• On Monday before Bar Institute, I attended Diageo World Class Labs. This is an awesome opportunity.
• Diageo World Class is one of the top 2 or 3 cocktail competitions in the world. Competitions like this can literally change your life.
• To enter the competition you have to be a USBG member, in the US anyway. But through World Class you can get a free 30 day USBG membership which allows you to get your application in. If you decide to keep your USBG membership after that, its only $125/year, which is a real bargain, but that’s a subject for another day.
• To enter the World Class competition you have to take at least one World Class Lab class, or you can do it online, but the live events are awesome (and free). They travel to different cities doing the class and I really encourage you to look into it. We had a great class about Taste. It was run by Andy Symore. We had samples of various cocktails to demonstrate the power of different variables like temperature, sweet, sour, bitter and salty.
• It was a blind tasting, so Andy didn’t tell us what we were drinking until after we tasted and talked about it. The first sample was a room temperature Martini and the second was the same exact Martini, but chilled. It was diluted with the same exact amount of water. We also had a Negroni with and without salt added and so on. It really demonstrated the power of altering just one ingredient and the importance of every single thing that goes into your cocktail. You may sometimes hear that your cocktail is only as strong as the weakest link, so its important that every ingredient is high quality.
• Then there was lunch, (free btw) and a second session, which I didn’t stay for because I wanted to get downtown for Bar Institute. Taking just one session is enough to qualify for World Class although you are welcome to stay for both
• So even if you don’t enter the competition, (and why not?) you could still take one of these classes. I think you’ll find it to be a great experience and very educational.
• Next stop was Bar Institute at Pier A, in Manhattan, right next to where the ferry leaves for the Statue of Liberty.
• We spoke with Kevin Vanegas during Bar Institute about Herradura Tequila and about their new cocktail competition.

The Book of the Week:

A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World by Robert Simonson.

• Robert takes us through the craft cocktail revival over the past two decades through the personal stories of bars, bartenders,  patrons and visionaries. Filled with modern classic recipes and their origins, A Proper Drink invites you to learn how we got here and where the craft cocktail industry is headed.

 

Cocktail of the Week:

Bourbon Stone Sour A Stone Sour is a Sour with the addition of Orange Juice-Freshly Squeezed preferred!

• 2 oz Bourbon
• 1 oz Orange Juice
• ¾ oz Lemon Juice
• ½ Simple Syrup Shake with ice. Pour into an Old Fashioned glass filled with fresh ice. Garish with a piece of Orange and a Cherry.

 

• There are lots of videos from Bar Institute on the Bartender Journey Facebook page. Thanks to Hazel for this!

 

Toast of the Week:

My friends are the best friends
 Loyal, willing and able. Now let’s get to drinking! All glasses off the table!

This time on the Bartender Journey Podcast we talk with Kurt Maitland of the Manhattan Whiskey Club - a Members only community that gathers monthly for private tastings.  He also contributes to the Whiskey Reviewer and to The New Single Malt Whiskey Book. It's the Bartender Journey Podcast number 188!  Listen with the audio player on this page, or subscribe on iTunes,  Android or Stitcher Radio.

• Tickets are still available for Bar Institute NYC.
• If you will be attending, please let us know!
• Attend the Bar Institute Kickoff event: For bartenders and other industry people in the NYC area on Sunday, November 6th 2016, join us for a pregame Bar Institute industry kick off party in Hoboken at The Shepherd & The Knucklehead. Mix, mingle and share knowledge in a casual setting over complimentary punches and spirits. Welcome all bartenders, servers, bar managers and liquor reps! For more information email:  hazel@whiskeywithme.com
• We'll be "going live" on Facebook during Bar Institute, so please Like the Bartender Journey Facebook page for live video from the event in NYC!

Book of the Week: The New Single Malt Whiskey Book This book is focused mostly on Single Malt whiskeys NOT made in Scotland.  This is a really interesting category that is evolving quickly. “Single Malt” whiskey is one that is produced from Malted Barley at a Single Distillery.   Many producers around the world have begun producing this style of Whiskey.  For instance Westward Single Barrel Oregon Straight Malt Whiskey which is a wonderful whiskey.  You can read Brian's tasting notes on Westward here.

Cocktail of the Week: Old Pal Since we are talking whiskey this week, we should do a whiskey cocktail.  If you listen to this show regularly you know that I love a Negroni and I love a well made Boulevardier.  Here’s another variation.  Its similar to a Boulevardier, but calls for Dry Vermouth rather that Sweet Vermouth.  Its also heavy on the whiskey, so 2 parts Rye Whiskey, (I used a very nice Rye from Maine called Gunpowder Rye), 1 part Campari and 1 part dry vermouth.  Stir it with ice and strain into a chilled coupe or Nick & Nora glass.  Its usually served up, unlike the Negroni which is generally served over ice, unless otherwise specified.

Old Pal Cocktail Recipe:

• 1.5 oz Rye Whiskey
• .75 oz Campari
• .75 oz Dry Vermouth Stir all ingredients with ice. Strain into a chilled Coupe glass or Nick & Nora glass.
• Express oils from a Lemon Twist into glass.  Drop Twist into glass.

Toast of the Week: May you have warm words on a cold evening, a full moon on a dark night, and a smooth road all the way to your door.

Aquavit is the native spirit of the Scandinavian countries and is making an impact on the cocktail scene around the world! Its the Bartender Journey Podcast number 187!  Listen with the audio player on this page, on BartenderJourney.net or subscribe on iTunes,  Android or Stitcher Radio. We speak with Martin Miller and Thomas Anderson from Copenhagen, publishers of the Cocktails of Copenhagen Blog. Download Martian and Thomas' Aquavit eBook. Book of the Week: Sasha Petraske’s Regarding Cocktails As you may know, recently Sasha sadly passed away, way too early.  He was a true innovator in the cocktail world.  He opened his bar Milk and Honey on  Eldridge St on the Lower East Side of Manhattan on New Years Eve 1999.  This was very early in the so called cocktail renaissance and he inspired an entire generation of Bartenders. This is Shasha's only book, completed by his wife Georgette after his passing. What's in your Bar Kit?  Let us know about your favorite Bar Tools or something unusual that you bring with you to work everyday and perhaps we will mention it on the show!  Use our Contact Page and let us know what is in your Kit! Brian just bought a new knife for cutting garnishes, which makes prep time much more enjoyable!  Order your own sharp knife here! A very small investment which helps you cut better garnishes! Cocktail of the Week: Erik The Red

• 1 1/4 oz Bourbon
• 3/4 oz Linie Aquavit
• 1 1/4 oz  Honey
• 1 1/4 oz Fresh Lemon Juice
• 3 raspberries
• ½ tsp good quality raw liquorice powder

Mix the honey with sugar syrup 2:1 to make it pourable. Muddle the raspberries with the liquorice powder. Shake hard and serve on the rocks. Garnish with a liquorice pipe or a lemon peel on a skewer serving as a sail for Erik. Toast of the Week: The skål is a Scandinavian toast, practiced in its most formal version by the Swedes: The proposer of the toast engages the eye of the person being toasted, and "skoal" is said. A slight bow of the head, and a twinkle of the eye—and the aquavit is drained in one gulp.

Martin Cate owner of Smugglers Cove, which was awarded Best American Cocktail Bar at the Spirited Awards during Tales of the Cocktail 2016 is our guest this week on the Bartender Journey Podcast. 

Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

Book of the Week:

Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin and Rebecca Cate

This book contains lots of great Tiki cocktail recipes, tons of great knowledge.  There are sections about Understanding Rum, the History of Tiki and Tiki Cocktail Techniques

Cocktail of the Week:

Mai Tai

·      2 oz Aged Rum

·      ½ oz Orange Liqueur (I used Mandarine Napoleon)

·      ¾ oz Fresh Lime Juice

·      ¼ oz Orgeat Syrup (I used Small Hand Food brand)

·      ¼ oz Rich Demerara Syrup 

Shake all ingredients with crushed ice.  Pour all ingredients (including ice) into a Double Old Fashioned Glass.  Garnish with a half lime shell (ie: lime used to produce lime juice) and a sprig of mint.

There are many types of Rum.  The old classifications of Light, Amber, Dark and Overproof just don’t cut it anymore.  We now talk more specifically about the production methods and materials:

·      Raw materials that will be fermented - most commonly Molasses, but sometimes Pressed Sugar Cane Juice.

·      The Still it was produced in – Column or Pot Still

·      The Aging Process

Bartender and Brand Ambassador for Afrohead Rum, Isaac Grillo joins us on the Bartender Journey Podcast Number 185. Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. Isaac tells us about his bar in Miami - RePour and about the great Afrohead Rum. Book of the Week: Short Course in Rum: A Guide to Tasting and Talking about Rum Cocktail of the Week: Froco 1.5 oz AfroHead Rum 3/4 oz lemon juice 2 pure cane brown sugar cubes 3 oz coconut water Muddle sugar cubes with lemon juice in a shaker.  Add AfroHead Rum and coconut water.  Shake and strain all ingredients over fresh ice in a Collins glass.  Garnish with a lemon slice.  Top with shredded coconut.

Bernie Lubbers is the National Whiskey Brand Ambassador at Heaven Hill Distilleries.  He tells us exactly what it takes for a Whiskey (or other Spirit) to be labeled as "Bonded in Bond".   Also we speak with Jacob Ehrenkrona and taste the delicious Martin Miller's 9 Moons Gin. It's the Bartender Journey Podcast Number 184.  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. For a spirit to be labeled "Bottled In Bond" it must be:

• Composed of the same type of spirits and produced from the same class of materials
• Produced in a single distilling season by one distiller at one distillery
• Stored for at least 4 years in wooden containers
• Reduced in proof with by the addition of only pure water to exactly 100 proof
• The label must bear the real name of the distillery and the plant number where it was produced and where it was bottled

Book of the week: Bourbon Whiskey Our Native Spirit: Sour Mash and Sweet Adventures 2nd Edition by Bernie Lubbers Cocktail of the Week: Horses Neck

• 2 oz Bourbon
• 2 dashes Angostura Aromatic Bitters
• Ginger Ale
• Long “ribbon” of lemon peel

Directions

• Using a channel knife, peel a lemon in one long spiral. Twist around your finger or a barspoon to create a coil.
• Drop the lemon coil into a highball or Collins glass leaving the end hanging over the lip and fill with ice.
• Add bourbon and bitters. Top up with ginger ale.

(In a pinch, you can use a standard lemon wedge) Toast of the Week: May you… Work like you don’t need the money, love like you’ve never been hurt, dance like no-one is watching, screw like it’s being filmed, and drink like a true Irishman.

More from Mexico, as we drive around the Town of Tequila in the back of a pickup truck drinking Tequila Fuenteseca Reserva 18 year old Extra Anejo bottled in 1995.

Single Malt Scotch Whisky is a relatively new phenomenon.  Blended Scotch Whisky was the norm only a few decades ago. This week on the Bartender Journey Podcast we talk with Gemma Paterson, Brand Ambassador for The Balvenie Single Malt Scotch Whisky. It's the Bartender Journey Podcast Number 183!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.

·      Book of the week: The Big Man of Jim Beam: Booker Noe And the Number-One Bourbon In the World.  Recommended by F. Paul Pacult.

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Neal Bodenheimer - Bar Owner and Bartender chats with us on the podcast this week.  Co-owner of Cane & Table and Cure, Neil talks about his cocktail menu, the bartender's roll in the bar and developing a bar in an "up and coming" neighborhood.

The Manhattan - The Story of the First Modern Cocktail with Author Philip Greene. It''s the Bartender Journey Podcast Number 181. Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. The first cocktail was what we now know of as the Old Fashioned, but before the Manhattan came along, it was just called a "cocktail".  Vermouth came on the scene in the 1800's and changed the cocktail scene forever.  The Manhattan was the first drink to incorporate a second alcoholic ingredient. Listen as we chat with Cocktail Historian, Philip Greene.

A true Bartender is always learning.  Its September:  Back to School time, and we focus, more than ever on education. It the Bartender Journey Podcast Number 180. Listen with the audio player on this page, on BartenderJourney.net or subscribe on iTunes, Android or Stitcher Radio. On this episode of Bartender Journey we talk with Bar Educators Chris Bidmead and Suzanne Freedman, founders of the educational Bar Methods course. Bar Methods is a new program, focusing on Bartending fundamentals. In keeping with the spirit of spirits education, we are happy to announce that for the month of September only, the Scotch Malt Whisky Society is offering a discounted member rate with code "AMANDA" when you sign up at smwsa.com. Membership includes private access to the site, a subscription to Unfiltered magazine, invitations and discounts to events around the US and access to exclusive Members' Rooms in Leith, Edinburgh and London! Bartender Journey swag giveaway! Send an email to brian@bartenderjourney.net  - with an example of how you used something you learned from the Bartender Journey podcast either behind the stick (for professional bartenders) or at home (for cocktail enthusiasts). Just a short write up please with "WHAT I LEARNED" in the subject line and if you are the winning entry, we will send you a Bourbon t-shirt and accompanying bourbon notebook we got a recent Angel's Envy brand event. Entries must be received by September 28th 2016, midnight Eastern Standard Time.  Full rules of the contest here.  Good luck! Book of the Week: Southern Spirits: Four Hundred Years of Drinking in the American South with Recipes by Robert Moss. When you hear “Southern cocktail”,  does the mint julep come to mind? Mix beyond the mint julep and learn cocktail recipes and their history beyond each one. From Robert Moss,  food and drink writer and culinary historian,  this book offers insight of the Southern drinking culture of liquor,  beer and wine and its influence on the American drinking culture. Cocktail of the Week: Bufala Negra This version of the drink is credited to John Greco of Philip Marie in Manhattan.

• 1 ½ ounces bourbon
• ½ teaspoon Turbinado sugar
• 1 teaspoon good Balsamic Vinegar
• 5 Basil Leaves
• 2 ounces Ginger Beer
• Muddle sugar,  vinegar and 4 basil leaves in a cocktail shaker. Add bourbon and ice and shake to dissolve sugar.  Strain over ice into old-fashioned glass filled with fresh ice.  Top with ginger beer and garnish with basil.

We chat with Dave Pickerell, the legendary Master Distiller on the podcast this week. Brian won a contest and was taken on a three day trip with 9 other bartenders to the WhistlePig Farm and Distillery in Vermont.  We get a chance to sit down with Dave, who is a true Rock Star in the Distilling Industry.  He, along with Raj Bhakta founded WhistlePig Rye. Listen with the audio player on this page, on BartenderJourney.net or subscribe on iTunes, Android or Stitcher Radio. For something a little different this week on the podcast there are photos that can be viewed as you listen to the show.  See pictures of the Distillery and the Farm in your podcast app as you listen. This episode of Bartender Journey is brought to you by Partender - which helps you do inventory, ordering, and get real time insights on what's moving in your bar in minutes (versus hours). The team at Partender wants to make inventory easier & help increase transparency & happiness for everyone - so bartenders, managers, and owners can come together to build a better beverage program.

This week's podcast continues Tales of the Cocktail 2016 coverage with a chat with Tim Master on Chartreuse, Jim Meehan, founder of PDT in Manhattan and Jetta Bates, Cocktail Enthusiast and Creator of the blog, Jetta Setting. It's the Bartender Journey Podcast Number 178, supported by ​ Partender. Listen with the audio player on this page, on BartenderJourney.net or subscribe on iTunes, Android or Stitcher Radio. Book of the Week: Tequila Mockingbird: Cocktails with a Literary Twist by Tim Federle.  Its a fun book with easy to make cocktails named after classic books. ​Cocktail of the Week: Last Word Mix equal parts Green Chartreuse, Maraschino Liqueur, and Fresh Lime Juice.  Shake with ice.  Double strain into a chilled Coupe glass.  Garnish with a Lime Wheel. Toast of the week: "Here’s to the nights we can't remember, with the friends we'll never forget"

Taking your skills to the next level as a bartender, bar manager or owner calls for cultivating your business mindset to help manage your time and tasks towards optimizing the bottom line.   Today we chat with Anjali Kundra, co-founder of Partender, Inc., a food and beverage company that asks the question: “How much is your time worth?”. Listen with the audio player on this page, on BartenderJourney.net or subscribe on iTunes,  Android or Stitcher Radio. Anjali combines her hospitality experience and entrepreneurial attitude to give us tips advocating empowering yourself, team members and focusing on while still having fun at work. As mentioned in the Podcast, you can access the companion deck:  *This Cocktail Hacker - A Lesson from Tech Startups: Finding your entrepreneurial spirit & ultimate success behind the bar (and beyond)   Thank you Anjali for the interview and thank you to Partender for supporting this podcast. To learn more how Partender can help you, click here.

Join us for some adventures in New Orleans during Tales of the Cocktail 2016. Listen with the audio player on this page, on BartenderJourney.net or subscribe on iTunes,  Android or Stitcher Radio.

We talk with the Yoda of Bartending Gary 'gaz' Regan during Cocktails in the Country. Plus a Walk and Talk interview / tour of the the French Quarter bars of New Orleans with the Cocktail Guru Jonathan Pogash. Listen with the audio player on this page, subscribe on iTunes or Android or listen on Stitcher Radio.

Attending Bartending events?  You should!  They are a lot of fun, very educational, and you get to hang out with the coolest people on the planet! How do you get the most from these events? Brian has just returned from Tales Of The Cocktail with lots of opinions on this! Listen with the audio player on this page, subscribe on iTunes or Android or listen on Stitcher Radio. You can read an in depth article on this subject on the Bartender Journey web site here until August 31, 2016.  After that, it will only be available as premium content.  For more information about our premium content, please contact us. Cheers!

I have just returned from Mexico as a guest of Tequila Fortelaza. It was an amazing trip. I had such a great time but also learned so much about Tequila. 

Coincidentally, less than a week before the trip, I took a 6 Hour Tequila certification course sponsored by Hiatus Tequila and presented by the Tequila Regulatory Council or CRT. 

Listen to the Bartender Journey Podcast #291 for a Deep Dive into Tequila!

For this information in text form, see the blog post.

 

Brian Weber reports from the first day of Tales Of The Cocktail 2016. A very short episode this week as we dive into TOTC2016.

Its another road trip for Bartender Journey!  Brian records the podcast in his car this week on the way to the Real McCoy Rum Cocktail Competition in Newport, Road Island.

 

Listen to the show with the audio player on this page or Subscribe on iTunes, on Android, or listen on Stitcher Radio.

Cocktail of the Week, (and Brian Weber’s entry in the Real McCoy contest):

Three Miles Off Shore

• 1 oz Real McCoy 3 Year Old Silver Rum
• 1 oz Real McCoy 5 Year Old Aged Rum 
• 1/2 oz Campari
• 1 oz Fresh Grapefruit Juice (strained)
• 1/2 oz Fresh Lime Juice (strained)
• 3/4 oz Simple Syrup (1:1)
• 5 drops Bar 40 Salt Bitters
• 5 drops Bar 40 Sour Bitters

Shake with ice.  Double strain into a chilled Coupe glass.

Its a Bartender Journey Field Trip as we travel to the Black Dirt Distillery in Warwick, NY.

We chat with Black Dirt Distillery co-founders and managing partners, Jason Grizzanti and Jeremy Kidde and tour the distillery.   Best of all, we get to taste some Bourbon straight out of the barrels!

Listen to the show withthe audio player on this page or Subscribe on iTunes,  or on Android, or listen on Stitcher Radio.

When you think of Single Malt Whiskey, you probably think Scotch.  Some great Single Malts are popping up throughout the U.S. including Westland made in the city of Seattle, Washington.  We talk with Master Distiller Matt Hoffman. Listen with the audio player on this page on the Bartender Journey Web Site or Subscribe on iTunes or Android.  You can also listen on Stitcher Radio. Matt Hofmann is co-founder and master distiller at Seattle’s Westland Distillery. Westland has become America’s leading single malt distiller, which won the title “2015 Craft Whiskey of the Year” at the San Francisco World Spirits Competition and was named the “2015 Whiskey of the Year” by the American Distilling Institute. Book of the Week: Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits  by Lew Bryson, forward by David Wondrich Cocktail of the Week: Penicillin Cocktail

• 2 oz. blended Scotch whiskey

• ¾ oz. fresh lemon juice

• ¾ oz. honey syrup
• 2-3 quarter-size slices fresh ginger

• ¼ oz. smoky Islay single-malt Scotch whiskey or Westland Peated American Single Malt Directions:  Muddle ginger in mixing glass.  Add honey syrup.  Muddle again briefly.  Add blended Scotch and lemon juice.  Shake with ice.  Double strain into an old fashioned glass with fresh ice.  Float smoky whiskey on top.  Garnish with candied ginger or lemon twist.

Foot Problems for Bartenders and others who stand at work. Spending long periods of time on your feet can cause discomfort or worse! Find quality work shoes at Shoes For Crews and get $10 off your first order by using this link. Other helpful ideas:

• Make sure you have rubber mats on the floor behind the bar.
• Change your socks, and maybe your shoes halfway through your shift.
• Alternating shoes one day to the next may help.  Shoes take up to 48 hours to dry out completely.
• Compression socks
• Remember, shoes don’t last forever.  It might be time to buy new ones!
• Stretch and exercise - especially core muscles.
• Raise up one leg when possible.  The reason for the rail that runs along the front of the bar is to make it more comfortable to stand for long periods of time so that patrons will stay longer.  The same concept may be useful behind the bar.
• Losing weight can help.
• OSHA Document: Stay Safe in the Restaurant

Toast of the Week: May your home always be too small to hold all of your friends.

How can we produce cocktails that contain healthy elements.  Superfoods in our cocktails? Why not? This time on Bartender Journey Podcast No 168 with talk with Jules Aron, author of Zen & Tonic - Savory & Fresh Cocktails for the Enlightened Drinker. Cocktail of the Week: Variation on the Green Orchard from Zen & Tonic - Savory & Fresh Cocktails for the Enlightened Drinker.

• 1 Pear
• 1 Green Apple
• Small Bunch Fresh Basil
• 1/4 oz Fresh Lemon Juice
• 2 oz Gin
• 1/2 oz Pear Ginger Syrup Place first 3 ingredients in a juicer.  Add to mixing tin and add next 3 ingredients.  Shake with ice.  Strain into a glass (no ice in glass).

Toast of the Week: "Out with the old.  In with the new.  Cheers to the future and all that we do."

Nominate the Bartender Journey Podcast for "Best Radio Show or Podcast" for the Taste Talks Food & Drinks Awards. Click here to Nominate.

Cachaça is the national sprit of Brazil and is sometimes called Rum’s Older Cousin.  It is distilled from Sugar Cane Juice and is one of the most consumed distilled spirits in the world.

The Caipirinha cocktail is a delicious drink, is quite easy to make and is quite impressive to serve to your guests.

Novo Fogo makes many different expressions of Cachaça. Novo Fogo produces Cachaça that is certified organic, and they describe their distillery as “zero-waste” facility.

Listen to the Bartender Journey Podcast # 167 with the audio player on this page or Subscribe on iTunes or Android, or listen on Stitcher Radio.

Cocktail of the Week:

Caipirinha

1/2 lime

1/2 teaspoon sugar

2 ounces 

Cachaça

old-fashioned glass

Slice the lime into 1/2-inch rounds, cube them, and muddle them in an Old-Fashioned glass or small tumbler with the sugar. Add a couple of ice cubes. Pour in the cachaça. Short Shake.

Toast of the Week:

Here's to our wives and sweethearts, let's pray they never meet.

This week we talk about how to "Go Green" in your bar.  Plus, we talk to Barman Frank Caiafa, author of The Waldorf Astoria Bar Book.

What makes Rum, Rum?  We learn about how Rum is made with Micheal Sharry from Berkshire Mountain Distillers about their Rum made in The Berkshire Mountains of Massachusetts.  The history of Rum is intertwined with the history of America. First, we get a chance to talk to Giuseppe Gonzalez at his great new bar:  Suffolk Arms. Then we head up to the Indie Spirits Expo and talk to Author Jeff Cioletti about his book The Year of Drinking Adventurously - 52 Ways to Get Out of Your Comfort Zone.  For a chance to win a copy of this book, go to our Subscribe page and sign up for our email list.  For another chance to win leave a written review on iTunes, (after clicking on link click "view in iTunes and then "Ratings & Reviews") *Please vote in the Taste Talks Food & Drink Awards!  Vote for "Bartender Journey Podcast - bartenderjourney.net" in the Best Radio Show or Podcast category.  Click here to vote! Listen to the show with the audio player on this page or Subscribe on iTunes,  or on Android, or listen on Stitcher Radio.

·     There are often many fun things to do on Mondays in NYC for Bartenders!  This week we visit:

·     Cocktail Kingdom

·     Monkey Shoulder’s Ultimate Bartender Challengeat American Whiskey

·     Chartreuse Day with Tim Master at Dear Irving

•KettleOne happy hour at Plug Uglies

·     Listen to the show with the audio player on this page or Subscribe on iTunes, or on Android,or listen on StitcherRadio.

·     We also hear from Jillian & Jessie –Bartenders at Dead Rabbit about some cocktails they were serving up at BarInstitute in Baltimore recently.

·     Brendan & Alex tell us all about Martin Miller’s Gin.

·     Cocktail of the Week – Fruitations Tangerita:

·     2 oz Silver Tequila

·     1 oz Fruitations Tangerine

·     ¼ oz Fresh Lemon Juice

·     ½ oz Simple Syrup

·     ½ oz Fresh Lime Juice

·     Shake with ice.  Add 1 oz Seltzer. Strain into  Highball glass filled with fresh ice.

·     Book of the Week:  Cosmopolitan, A Bartender’sLive by Toby Cecchini

·     Thanks to my friend Shane Boyle, originally from Billybegs, counry Donegal, Ireland for inspiring the title of this week’s show!  Shane is an awesome Bartender and now works at O’Reilly’s at 54 W. 31 Street in NYC.

This week we speak with author of the ground breaking book "Cannabis Cocktails, Mocktails & Tonics", Warren Bobrow!

We speak with Owner Stewart King and General Manager Jack Keane of Circle Hospitality Group in Cincinnati.

Mimi Bernham has been bartending in NYC for many years.  From crazy nightclubs to now working behind the stick at the great Porchlight Bar, the first dedicated cocktail bar from Danny Meyer’s restaurant group.  At Porchlight the bar team is doing amazing cocktails.  The staff & the hospitality are amazing. We talk to Mimi about her experiences as a bartender, the bar program at Porchlight and why joining the United States Bartenders’ Guild is so valuable for Bartenders. It the Bartender Journey Podcast Number 161.  Listen with the audio player on this page or: ·     Subscribe on iTunes ·     Listen on Stitcher Radio ·     Subscribe on Android We also talk about Bar Institute Baltimore.  It was an amazing three day educational and bonding event.  Classes were held all day, plus a tasting floor.  Events were held throughout the city at night.  Its was a wonderful event and we can not recommend it highly enough.  Bar Institute is taking the event “on the road”. It is extremely affordable and you will not be disappointed! Upcoming 2016 Bar Institute events: May 1-3 – Southwest in Phoenix June 12-14 – Central in Austin August 21-23 – Southeast in Miami Sept. 25-27 – Northwest in Portland Nov. 6-10 – Nationals in New York   On the next Bartender Journey Podcast we will feature an interview with Britany & Lindsey from Bar Institute!  Make sure you are subscribed to the show so that the new episodes download to your phone automatically.   Thank you to Nightclub & Bar for naming Bartender Journey on of the 7 Best Hospitality Podcasts! Book of the Week:  Danny Meyer’s Danny Meyer’s Setting the Table: The Transforming Power of Hospitality in Business. Cocktail of the Week - Mary Pickford: Appearing in Gourmet Magizine in 1943, the Mary Pickford was, named for the silent film star and co-founder of United Artists.  This drink is widely attributed to Eddie Woelke, (also creator of the El Presidente cocktail), who fled to Cuba during Prohibition. 2 oz. white rum (I used Montanya from Colorado). 1 oz. pineapple juice 1 barspoon grenadine 1 barspoon maraschino liqueur Tools: shaker, strainer Glass: cocktail Garnish: brandied cherry Help keep the Bartender Journey Podcast alive! Visit the Tip Cup page to show your support! Toast of the Week: To all the days here and after 
May they be filled with fond memories, happiness, and laughter. #

What's the best way to get your glasses clean?  Do we really need to polish every single glass?  Take a listen to the podcast as we talk to an expert on dishwashers!  Recorded at the Nightclub & Bar Show in Las Vegas.