bartending

3 Longstanding Myths That Are Confusing Many In The Cocktail Industry

Ice, syrups and lemons are often misunderstood
Oct 29, 2014 12:00 pm

One of the major points I made during my time onstage at Bar Convent Berlin was that bartending is — possibly more so than any other industry I can think of — full of mythology. There is a long, rich history, I told them, of bartenders passing down misinformation from one bartender to the next. Here are a few of the cocktail myths I spoke to them about.

How To Flame An Orange Peel For Cocktails

Popular bar trick was revived by Dale DeGroff
Jul 8, 2014 2:00 pm

One popular trick behind the bar today dates back to 1970 in Los Angeles, was revived by Dale DeGroff in New York in the 1980s, and continues to be popular among bartenders everywhere, and that’s the flamed orange peel. Reportedly invented by bartender Pepe Ruiz for the Flame of Love Cocktail created for Dean Martin, the trick involves holding an orange peel close to an open flame and briefly igniting the volatile oils over the surface of the drink. Read about the process and mystery behind the trick, after the jump.

How To Blanch Herbs For Syrups In Cocktails

A simple four-step guide to blanching fresh herbs
Jul 3, 2014 2:00 pm

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. An excerpt about blanching herbs from his recently released first book, after the jump.

Here's Everything You Need To Know About Simple Syrup

Taking a close look at a common cocktail ingredient
Jul 1, 2014 1:01 pm

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. Here, he tells us all about the importance of simple syrup.

Swedish Swizzle: How A Bartender Was Blown Away By The Craft Cocktails In Sweden

Hinoki and the Bird's barman reports on his trip
Mar 11, 2014 3:00 pm

My recent trip to Sweden marked the first time I crossed the Atlantic Ocean. I split my time between the town of Bonäs – which is four hours northwest of Stockholm along Orsa Lake – and Stockholm. I learned a lot about the country's strong culinary scene, and even more about its cocktails.

17 Signs You’re A Cocktail Snob

You know your ice, drink Fernet like mother’s milk
Jul 1, 2013 1:02 pm

Oh, foodies. You’re so cute. But compared to us drinkies (new term alert!), you haven’t got a clue. You think slapping bacon on chocolate is progressive. We use science to chemically alter the cellular composition of alcohol to infuse it with the very essence of bacon. It’s called fatwashing and it’s just one of the many things you’re well versed in if you’re a cocktail snob. Here are 17 or so more.

First, There Was A Cocktail Movement. Now, There Is A Documentary About It.

Simon Ford attends the premiere of Hey Bartender
Jun 14, 2013 12:01 pm

The story of the resurgence of the craft cocktail and how a generation of bartenders rediscovered the art of bartending is a movement Simon Ford was lucky to witness from the front line. Therefore, he was excited to attend the premiere of the documentary Hey Bartender, which tells the story of how the cocktail scene transitioned from the disastrous sweet concoctions you were likely to drink in the 1970s to the classic and creative drinks being served at countless bars across the world by proud professional bartenders today. Read on.

Erick Castro Is Living His Dream, One Perfectly Made Cocktail At A Time

Meet the man behind San Diego's Polite Provisions
May 10, 2013 12:01 pm

Erick Castro is a bartender’s bartender. After a career working at many of San Francisco's great cocktail bars, he has opened a new bar in sunny San Diego called Polite Provisions, part cocktail bar and part old-fashioned pharmacy counter, complete with egg creams. Instead of telling you what Erick is doing, I thought I would let him do that himself. I bellied up to his new spot and asked him some questions.

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