Author Archives: BartenderOne

IBC Finals Spring 2012

By BartenderOne | Published: May 22, 2012

With a new crop of budding mixologists, eager to showcase their learnings from the past 5 weeks, the stage was set for the final exam for IBC 5. 6 new cocktails from each mixologist, thoughtfully assembled and balanced to a tee… well almost!

The vodka, rum, gin, whisky, tequila and brandy cocktails of the evening ranged from simple to complex… here are the highlights!

Faye MacLauglan scored well in many categories with her Sage Advice, Heat Wave and Brandy Twist cocktails however she scored highest in the rum category with her Tiki Tea cocktail pictured below.

Tiki Tea Cocktail

Tiki Tea Cocktail

Lili Shi came up with some imaginative cocktails using ingredients that seldom show up on cocktail menus and scored best with Her Gin (Green Teeth) and Whisky (Bite your Heart shown below) cocktails.

Bite your Heart Cocktail

Bite your Heart Cocktail

Claire Liu made some straight classics (the Sea Breeze) and some Asian inspired new age libations like her aptly named Yellow Tail (pictured below.)

Yellow Tail Cocktail

Yellow Tail Cocktail

Jordan Sanders came up with some of the most inventive and creative applications for cocktails, including a smoked rum cocktail that had a great flavour, and a lesson about using the right amount of smoke in a cocktail, along with the binding and aroma containing elements of egg whites in a cocktail.

Jordan's Ceasaritza Cocktail

Jordan's Ceasaritza Cocktail

Sunny Meng Du tried her hand at some crafty molecular techniques, her Whisky (Sea Salt Whisky Caramel) and Brandy (Nice and Warm) cocktails were both highlights of her flight of drinks.

Sea Salt Whisky Caramel Cocktail

Sea Salt Whisky Caramel Cocktail

The night turned out to be a night of great cocktails, made from every spirit category.  Stay tuned for full recipes coming soon!

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From Dolphins to Bartenders… How did I get here?!?

By BartenderOne | Published: October 27, 2011

After a career as a Director of Training for marine mammals and over 4,000 live shows under my belt, I now find myself as the Director of Training at Canada’s Premier Bartender Training School!  But now instead of a team of dolphins, sea lions, and seals, I work with a team of some of the most incredible instructors I’ve ever met! They spend their time helping others learn to bartend. I spend my time supporting them and the students who are in their classes. Who could have predicted that I would wind up doing this? Certainly not me! The bartender training we provide is the best anyone has to offer and I constantly find myself smiling just because I get to be part of this!

Melanie with Sandi and TeriMel, Bean and T.C.

In 1998, which seems like a lifetime ago, I had the pleasure of working with Gavin MacMillan for the first time.  We both worked at Canada’s Wonderland and we were both ball-busting managers in our respective areas. Little did we know that several years later, Gavin would create a bartending school in Toronto called BartenderOne.  After my career training animals, I went on to be an operations and general manager and then to fundraising and special events management. When the time came and there was an opportunity for me to join this incredible company as the Director of Corporate Events and Training… there was no thought in my mind other than YES!  I didn’t know exactly what I was in for but I knew it was gonna be nothing less than fabulous!

For me, working at BartenderOne is exhausting, in all the right ways.  There is so much going on behind the scenes at any given time and I don’t think anyone would know it if they weren’t told. From planning upcoming classes and workshops, to answering calls with questions and taking registrations, to marking and posting test results, to posting classes online and preparing for class… it never stops. Registrations come in 24 hours a day, the phones ring at all hours and the emails never stop. The instructors are in and out of the office, running errands and commuting between our various training locations. And beyond the time they spend as instructors providing bartender training, they also find time to do special events and to work shifts at their respective bars! At the end of my day I don’t get to work in a bar but instead I go home to my job as a mom and my little bartenders-in-training who are 3 & 6 years old. They practice their flair bartending in the bathtub and as soon as they’re old enough, they’ll be in class and getting ready for flair bartending competitions!

There is never a dull moment here since we also do workshops, private events, corporate events and teambuilding events on top of the bartender training that goes on.  We have instructors traveling around the country doing flair training right now. We have instructors shuttling back and forth from Ottawa to open our newest location there.  Never mind all of the events we are doing!  So even though it may seem like we are just doing this bartending school Toronto type stuff… there is so much more to BartenderOne! I love what I get to be a part of here and the amazing team of people I work with.  Over the next few weeks I am going to share some more of what goes on behind the scenes at BartenderOne including what it’s like to work with this crew of instructors and the entire B1 team.  Andrew, David, Ryan, Krissy, Jeremy, Jay, Jair … even the infamous Gavin! They truly are the best and I’m thrilled to be a part of this team!

Until next time…

Mel

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Are you hiring???

By BartenderOne | Published: October 12, 2011

IMG_0837

One of the most important decisions a Bartenderone student faces after graduation is what type of venue to apply to.  One of the first questions we ask all of our students at the beginning of the Masterclass is “what type of venue do you want to work at?”.  On average our students are in their mid 20’s and their instinctive answer is they want to work at a nightclub.  The glaring appeal of working at a nightclub is that it will be little hours, little work, and lots of tips!  In some cases this may be but it is unlikely that you will immediately fall “ass backwards” into a lucrative club bartending job!  That being said, there are many profitable and sought after clubbartending positions in the industry, you just got to find them!  I have worked in clubs for over 5 years and very much enjoy my time working at them, but it is important to expand your mind and your options when choosing  a type of venue to work at. 

IMG_0174

One of the most humbling and beneficial experiences I have had as a bartenderwas my time working at the Fairmont Banff Springs hotel.  At the time I had been actively bartending for three years, and heading out to Alberta, was very confident with my skill set behind the bar.  I quickly learned that my “nightclub only” experience had only prepared me for a small fraction of what the hospitality industry had to offer.  I was hired as a bartender at a lounge with a 500 person capacity, not intimidating at first glance, but very deceiving as I soon found out!  As the junior bartender on staff I was put on service bar to learn the ins and outs of the menu and the Fairmont style service.  The menu consisted of 35 cocktails and martinis unique to the hotel so it was like starting from scratch with regards to recipe knowledge.  That coupled with the fact that the lounge did not stagger reservations meant that at any given time I could have 500 people walk into the lounge at the same time……translation 500 drinks at once! And not just drinks, labour intensive cocktails and martinis!  Being thrust into this type of bartending setting forced me to really hone the speed, recipe execution, and techniques that I had been introduced to during my time in the Bartenderone Masterclass and Finishing School.  Stepping out of my nightclub “comfort zone” and into a challenging hotel venue setting allowed me to become a much more well rounded bartender.  As a result new doors in the industry were opened for me and I have never looked back.  I currently work as a bartender at a nightclub, instructor/mixologist with Bartenderone, bartender at the Air Canada Centre, and Performance Mixologist (flair bartender) with the Movers n Shakers special event team!  Expand your horizons, try a little bit of everything, and challenge yourself and then and only then will you truly evolve as a bartender!

JB

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3..2..1…GOOOOO!

By BartenderOne | Published: October 4, 2011

IMG_0810“Hey, you’re like Tom Cruise in that movie” a line often heard by flair bartenders around the world time and time again!  To answer the question, no I am not like Tom Cruise in that movie Cocktail because, like everything else in life, things tend to change and evolve over a quarter century!!  You wont find me on Wall Street stopping bankers and saying “Hey you’re like Michael Douglas in that movie” because it would be unfair and ignorant for me to generalize someones profession like that!  I will recognize though that flair bartending exists in very small circles and the evolution of flair is quite foreign to anyone who isn’t active in that small community.

  A year ago I entered and competed in my first ever flair competition as a representative of Bartenderone.  The competition put on by the Toronto Flair League was truly the most exciting and terrifying experience I have had in my bartending career!  After blacking out and somehow managing to struggle my way through my 3 minute routine I made way to the bar for some celebratory shots!  As the dust settled over the next few days I was able to see a video of myself and really assess what level I was at and where I went right and wrong!  It was then that I truly started to understand the high level of preparation that was required to be a successful flair bartender in a competition setting. 

Montreal 2011

My roommate, fellow Bartenderone instructor and flair practice partner Jay Patience and I decided to adopt a new approach to training for competitions.  Drawing from our experiences working with former top ranked Canadian flair bartender Gavin MacMillan, Jay and I put into action a plan to become premier competing flair bartenders!   The first step was to develop a routine with the perfect balance of technical and innovative moves, smoothness and showmanship!  Once the foundation of our routine was in place, we started executing the routines every day for an hour each.  Once we had built up our stamina and strength we extended it to 3 hours a day each.  The results were immediate and very rewarding!  One of the things that helped us immensely was taping our practice routines.  Being able to watch the videos and see ourselves during practice allowed us to adjust our routines but more importantly become aware of exactly what we looked like while performing.  Once aware of that we were really able to take the showmanship aspect to a new level! The other thing that helped us progress so fast was the use of glass bottles with liquid in them.  Its one thing to practice with empty flair practice bottles but it wasn’t until we incorporated the real thing that we truly started to see the results we desired.  Consistent practice of a well-balanced routine coupled with the usage of real full bottles thrust Jay and I into the category of up and coming flair bartenders in Toronto.  Just like everything in life, consistent practice and a clear goal/vision will more often than not help you succeed.  Tom Cruise who?

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GRADUATE DEBT FREE!!!

By BartenderOne | Published: October 4, 2011

Bartenderone @ Brock University

Recently Bartenderone launched its University Tour initiative up at Brock University’s 2011 Vendor Fair.  About 5 years ago we tested the water at Guelph University with a two day condensed version of the Bartenderone Masterclass and it was a great success.  Since then the Bartenderone Masterclass has quickly evolved into the most sought after bartending certificate in Canada.  What makes Bartenderone different?  What makes them better than the competition? 

IMG_0846

 

  Unlike other bartending schools, Bartenderone’s focus is not on trying spirits and drinks and leaving class “half in the bag” and unable to retain any information that you learned.  The focus is on understanding spirit profiles and executing cocktails with the concepts of synergy, accuracy, and speed being the main emphasis. Sprinkle in some valuable wine knowledge and high impact, low risk flair techniques and our graduates are better prepared than any others entering into the hospitality industry.

 

Being a University graduate myself I can understand and relate to the day to day financial struggles of a student with a full course load.  Entering my second year at Guelph University my steady diet of Chunky soup and Mr. Noodles became very tiresome and I was becoming very weary of my increasing student debt.  Like most other students my only solution was to find a part time job to assist me with my problem. While home for Christmas break I attended bartending school in Toronto at Bartenderone and became one of the first graduates of the program.  This certification allowed me to go back to Guelph and immediately find a job barbacking.  Although I wasn’t making “rockstar” bartender money at first, barbacking was a great stepping stone for me and put a steady flow of money in my pocket to help me survive.  By third year, after a lot of hardwork and patience, I was bartending 3 nights a week and paying my rent in one week worth of tips!  All of a sudden I had a large amount of disposable income at my fingertips and the prospect of eliminating my student debt while still a student became a very real possibility!  Being very conscious of the poor spending habits of my past I put in place a very simple plan to save money that I learned while attending bartending school.  The result was one year of barbacking, two years of high volume bartending experience, and zero student debt when I graduated!  There are many part-time jobs available to post secondary students but none of them compare to the potential money you can make once you work in a tip friendly environment!  Bartending proved so lucrative for me that I became a full-time instructor and mixologist with Bartenderone.  Work smarter not harder!

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Misconceptions about locations and libations…

By BartenderOne | Published: September 29, 2011
Misconceptions…
As a bartender, I frequently deal with guests who have misconceptions about the cocktails I make.  People tend to drink beverages with little or no flavour other than the lime that is squeezed into their lowball.  It is a little beyond me why someone might want to drink something that tastes like nothing, but my own pre-conceptions aside, everyone is entitled to drink what they want.  Far be it for me to tell you what you like!  Give me a chance and I will certainly show you my version of a well balanced creative cocktail, and if you dont like it, I will buy it for you and you can go back to your vodka soda.
I have recently purchased a house with my fiancé, in one of my most unfavoured places, Oshawa, Ontario.  Commonly known as  ”the SHWA”, “the SHWIGGEDY”, I had my own misconceptions that had always had a sour taste in my mouth about this place, that was until I recently met my new neighbor Missy. She welcomed us to the neighborhood with a bottle of gin from her late husband. “I can’t stand the stuff”, she said with a scrunched up face.  That was my cue to show her what a wonderful backbone a good Gin could be in a cocktail that was lovingly mixed.  I had never tried this particular bottle, but I played with it a little and when I was happy with a new gin cocktail that worked with this particular spirit, I decided to invite Missy over for a to taste it. I proceeded to mix her up a cocktail that was adapted from a bartender I met years earlier, but worked particularly well with this spirit.
No.209 gin, Pimms No. 1, Rubicon guava juice, cloudy apple juice, fresh lemon juice, simple syrup & some bruised mint. Finished off with some caramelized Angostura Bitter figs. Needless to say, she had never tasted anything like it and I think I am her new best friend! Just as I had a misconception of the place I now call home & she had a similar misconception of gin. I was reminded of the dangers of passing  judgement on something, because sometimes all it takes is the right individual to show you how it really is.  They say that when the student is ready, the teacher appears. As it turns out, I love to teach people about mixology and bartending and while there is a quiet cocktail culture out here in Durham, I think I shall be the pioneer & unleash some phenomenal cocktails on the taste buds of the SHWIGGEDEZE!. The cocktail was called Gone Native, think I’ll change it to what I am now proud to be….Oshawa Native. From out east, may your vessel never be empty, keep mixing :)
Jeremy!

As a bartender, I frequently deal with guests who have misconceptions about the cocktails I make.  People tend to drink beverages with little or no flavour other than the lime that is squeezed into their lowball.  It is a little beyond me why someone might want to drink something that tastes like nothing, but my own pre-conceptions aside, everyone is entitled to drink what they want.  Far be it for me to tell you what you like!  Give me a chance and I will certainly show you my version of a well balanced creative cocktail, and if you dont like it, I will buy it for you and you can go back to your vodka soda.

oshawa

I have recently purchased a house with my fiancé, in one of my most unfavoured places, Oshawa, Ontario.  Commonly known as  ”the SHWA”, “the SHWIGGEDY”, I had my own misconceptions that had always had a sour taste in my mouth about this place, that was until I recently met my new neighbor Missy. She welcomed us to the neighborhood with a bottle of gin from her late husband. “I can’t stand the stuff”, she said with a scrunched up face.  That was my cue to show her what a wonderful backbone a good Gin could be in a cocktail that was lovingly mixed.  I had never tried this particular bottle, but I played with it a little and when I was happy with a new gin cocktail that worked with this particular spirit, I decided to invite Missy over for a to taste it. I proceeded to mix her up a cocktail that was adapted from a bartender I met years earlier, but worked particularly well with this Gin.

No.209 gin, Pimms No. 1, Rubicon guava juice, cloudy apple juice, fresh lemon juice, simple syrup & some bruised mint. Finished off with some caramelized Angostura Bitter figs. Needless to say, she had never tasted anything like it and I think I am her new best friend! Just as I had a misconception of the place I now call home & she had a similar misconception of gin. I was reminded of the dangers of passing  judgement on something before you have really given it a chance, because sometimes all it takes is the right individual to show you how it really is, or how great it can be!  They say that when the student is ready, the teacher appears. As it turns out, I love to teach people about mixology and bartending and while there is a quiet cocktail culture out here in Durham, I think I shall be the pioneer & unleash some phenomenal cocktails on the taste buds of the SHWIGGEDEZE!. The cocktail was called Gone Native, think I’ll change it to what I am now proud to be….Oshawa Native. From out east, may your vessel never be empty, keep mixing :)

Jeremy!

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4000 Cocktailians walk into a bar…

By BartenderOne | Published: September 29, 2011
4000 Cocktailians walk into a bar…
Sounds like a bit of a stretch, but really not that far from reality.  This summer thousands of bartenders including from countries all over the world converged on New Orleans, Louisiana for an annual pilgrimage called “Tales of the Cocktail” or just “Tales” for short.   “Tales” celebrates everything wonderful and liquid that goes into a glass for you and me to enjoy.  It identifies some of the newest industry trends, and gives attendees access to some of the world’s most creative minds when it comes to the bar.  Rather than traditional tradeshow format Tales is delivered through a series of Seminars, hosted and moderated by leading mixologists and to a lesser extent Global Brand Ambassadors (although they are often one in the same.)  This year 5 directors from BartenderOne joined the pilgrimage and the results were outstanding, not only did each of us learn a ton but we were inspired,  something that many bars are in dire need of!
So without further delay, here are the big trends for 2011-2012
Spirit forward cocktails, made for sipping and enjoying not slamming…
What the heck does “Spirit forward” mean you ask?  It means a resurgence of cocktails like the Manhattan, Gin Martini or the Negroni, that are based solely on spirits, liqueurs or aperitifs, without the addition of juices and sodas.  This means that you taste the quality of the spirit (assuming the spirit is of a quality worth enjoying) without creating a fruit punch style mixer to go along with your spirit that masks the taste of the spirit altogether.
Cocktail Glassware takes a back to basics approach
Like the stock market, the cocktail market ebbs and flows.  In the 90’s glassware got bigger, much bigger!  Operators bought oversized “Martini” glasses and filled them up with the above mentioned fruit punch to make the guest believe that they were getting more, when in fact they were only getting more… juice.  Glassware is getting smaller again, cocktail glasses (or martini glasses) have shrunk to their original proportions; 5oz instead of the staggering 12oz Martini Glasses that we were using (and many of us still are!)  This means it’s time to archive those fishbowls and start serving cocktails in appropriate sized glassware.
Bitters are the new sweet
The Europeans have long enjoyed the “bitter” flavour profile far more than we on the North American side of the pond.  That is changing.  From the iconic Angostura bitters, to newcomers to the Canadian Marketplace like Fee Brothers, Bittermans, and the Bitter Truth (All except Angostura are difficult to find but not impossible) We have long enjoyed commercial bitters, anyone who drinks Campari or has had a shot of Jagermeister has had bitters, but the bitters I’m talking about are added by the drop, and are often compared to seasoning food with Salt and Pepper.
Artisanal spirits made by hand in small(er) batches
There is no shortage of companies emerging making small batch spirits, by hand, in alembic stills (or copper pot stills) where the distiller is far more capable of adjusting or crafting the spirit so it finishes with a specific flavour profile, the distillers signature.   As the world trends away from mass produced food and drink, and toward concepts like the 100 mile diet, small batch distillers are often thought of as the anti-establishmentarian option.
Gin is the new Vodka
Last but certainly not least, the unified backlash towards vodka is stronger than ever.  As an operator you might think this is absurd, depending on who you talk to, vodka makes up between 20% and 35% of all spirits that cross your bar.  The dissatisfaction with Vodka comes from its perceived lack of character, often interpreted as a colourless and odourless spirit.  Truth be told I am not a big fan of vodka unless it is being used to lengthen another spirit, I’d much rather drink something full of character that tastes like something, than something that tastes like nothing.   With the resurgence in brown spirits, namely Whisk(e)y, Tequila, and Mescal, there are some wonderful flavours available to work with.  Don’t be afraid to experiment by picking up a bottle or two of something that’s not on your weekly order form, and see how your clients like it.
If each person who reads this article takes one of these trends and applies it in their bar, Canada will time travel light years ahead and be well positioned to be a leader in bar culture.  If you don’t believe me, sign yourself and maybe your head bartender for Tales of the Cocktail 2012, the investment will pay dividends in engagement and motivation… maybe we’ll meet up for a cocktail or two.  After all, it is New Orleans, home of Bourbon St and the infamous French Quarter… And with thousands of bartenders in town, you can bet that it’s not too difficult to find a party either.

Sounds like a bit of a stretch, but really not that far from reality.  This summer thousands of bartenders from countries all over the world converged on New Orleans, Louisiana for an annual pilgrimage called “Tales of the Cocktail” or just “Tales” for short.

The Worlds Largest Negroni

The Worlds Largest Negroni

“Tales” celebrates everything wonderful and liquid that goes into a glass for you and me to enjoy.  It identifies some of the newest industry trends, and gives attendees access to some of the world’s most creative minds when it comes to the bar.  Rather than traditional tradeshow format Tales is delivered through a series of Bartending Seminars, hosted and moderated by leading mixologists and to a lesser extent Global Brand Ambassadors (although they are often one in the same.)  This year 5 directors from BartenderOne joined the pilgrimage and the results were outstanding, not only did each of us learn a ton but we were inspired,  something that many bars are in dire need of!

So without further delay, here are the big trends for 2011-2012

Spirit forward cocktails, made for sipping and enjoying not slamming…

What the heck does “Spirit forward” mean you ask?  It means a resurgence of cocktails like the Manhattan, Gin Martini or the Negroni, that are based solely on spirits, liqueurs or aperitifs, without the addition of juices and sodas.  This means that you taste the quality of the spirit (assuming the spirit is of a quality worth enjoying) without creating a fruit punch style mixer to go along with your spirit that masks the taste of the spirit altogether.

Cocktail Glassware takes a back to basics approach

Like the stock market, the cocktail market ebbs and flows.  In the 90’s glassware got bigger, much bigger!  Operators bought oversized “Martini” glasses and filled them up with the above mentioned fruit punch to make the guest believe that they were getting more, when in fact they were only getting more… juice.  Glassware is getting smaller again, cocktail glasses (or martini glasses) have shrunk to their original proportions; 5oz instead of the staggering 12oz Martini Glasses that we were using (and many of us still are!)  This means it’s time to archive those fishbowls and start serving cocktails in appropriate sized glassware.

One ANCIENT bottle of Angostura Bitters!

One ANCIENT bottle of Angostura Bitters!

Bitters are the new sweet

The Europeans have long enjoyed the “bitter” flavour profile far more than we on the North American side of the pond.  That is changing.  From the iconic Angostura bitters, to newcomers to the Canadian Marketplace like Fee Brothers, Bittermans, and the Bitter Truth (All except Angostura are difficult to find but not impossible) We have long enjoyed commercial bitters, anyone who drinks Campari or has had a shot of Jagermeister has had bitters, but the bitters I’m talking about are added by the drop, and are often compared to seasoning food with Salt and Pepper.

Artisanal spirits made by hand in small(er) batches

There is no shortage of companies emerging making small batch spirits, by hand, in alembic stills (or copper pot stills) where the distiller is far more capable of adjusting or crafting the spirit so it finishes with a specific flavour profile, the distillers signature.   As the world trends away from mass produced food and drink, and toward concepts like the 100 mile diet, small batch distillers are often thought of as the anti-establishmentarian option.

One Spectacular Gin

One Spectacular Gin

Gin is the new Vodka

Last but certainly not least, the unified backlash towards vodka is stronger than ever.  As an operator you might think this is absurd, depending on who you talk to, vodka makes up between 20% and 35% of all spirits that cross your bar.  The dissatisfaction with Vodka comes from its perceived lack of character, often interpreted as a colourless and odourless spirit.  Truth be told I am not a big fan of vodka unless it is being used to lengthen another spirit, I’d much rather drink something full of character that tastes like something, than something that tastes like nothing.   With the resurgence in brown spirits, namely Whisk(e)y, Tequila, and Mescal, there are some wonderful flavours available to work with.  Don’t be afraid to experiment by picking up a bottle or two of something that’s not on your weekly order form, and see how your clients like it.

Team Canada at The Bartenders Breakfast

Team Canada at The Bartenders Breakfast

If each person who reads this article takes one of these trends and applies it in their bar, Canada will time travel light years ahead and be well positioned to be a leader in bar culture.  If you don’t believe me, sign yourself and maybe your head bartender for Tales of the Cocktail 2012, the investment will pay dividends in engagement and motivation… maybe we’ll meet up for a cocktail or two.  After all, it is New Orleans, home of Bourbon St and the infamous French Quarter… And with thousands of bartenders in town, you can bet that it’s not too difficult to find a party either.

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Nightclubs: A different demon…

By BartenderOne | Published: September 29, 2011

I have had the pleasure of working in all walks of the service industry, from roadhouses to fine dining establishments as a bartender, but never in the fast-paced environment of a nightclub until recently…

Jay Patience

My nightclub cherry has been popped in Toronto as a flair bartender and it has been a great experience.  Going from having no customers one minute to being completely slammed the next; with no time to breathe or think; and then… bartender instinct suddenly kicks in.

Read More »

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Pouring for profit this holiday season – Punches and Batched Cocktails

By BartenderOne | Published: September 28, 2011

Steven and Chris with Gavin

As the holiday season approaches quickly, and your business prepares for the inevitable influx in business, it’s important to consider the factors which determine profitability on your bar; suggestive sales, and waste management.

First and foremost, you don’t have to completely re-write your menu for the holiday, one or two seasonal cocktails, and a few seasonal bottled beers will suffice.  Make sure you know what your cost sales mix is, so you can move beverages effectively that offer the guest a unique seasonal drink and a favourable profit margin for your establishment.  One of the easiest ways to do this is through a punch or large batch of a warmer like a Toddy.

Holiday Punch cocktails and seasonal beers are great business drivers on the bar, but will likely not be around for much longer than the holiday season itself so accurate ordering will ensure that you don’t end up inventorying Egg Nog in February.  Consider ordering your holiday beers by the bottle not the keg.  Let me explain why I say that. Running holiday promotions as Limited Time Offers (daily) can ensure that stock is managed properly, and that guests will order your holiday beverages.  The marketing and sales principle of “scarcity” is practiced by top selling servers and bartenders, but almost never by “order takers.”

It’s worth having a conversation with your service and bar staff to energize them for the sales opportunities ahead.  If your server/bartender approaches the guest with a statement like, “we have an amazing batch of Toddies that have been selling like crazy, but we only have 3 servings left…” you can bet that those Hot Toddies will sell out far more than if the server (order taker) approaches the guest with a statement like “what can I get for you?”

Consider the price mix for a small batch of Holiday Toddies (start small and build your batch size as your demand grows)

Ingredient

 Quantity Cost
Rum, Brandy or Whisky 8 oz (280mL) $7.60
Cinnamon 3 Sticks $0.45
Tea Bag (optional) 4 bags $0.50
Honey 2.5oz (71mL) $0.75
Lemon 1 Lemon $0.30
Water 32oz (918mL) $0.00

At a cost of $9.60 for eight servings, the cost is than $1.20 per serving.  At a 20% beverage cost, this beverage sells for $6.00, which people will gladly pay especially around the holiday season.  Add the scarcity factor and your team can sell a small batch of these delicious specialties in no time.  When the first batch is done, the choice is yours as to whether you make another.

It’s also worth considering just brewing up the non-alcoholic mixture and adding the spirits last, the batch cost on non-alcoholic components is $2.00, so if you have one or two servings left at the end of the night, there is really no issue.

The holidays are the time for batched cocktails, because they are by nature social beverages.  In a time when being social with friends often results in a group of people sitting around a table texting friends around the world and ignoring the people right in front of them… a punch or a toddy just may be exactly what the doctor ordered to get the conversation flowing again.

Until next time, keep raising the bar in your establishment!

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The F word

By BartenderOne | Published: September 28, 2011

In the world of bartending, nothing is more exciting than flair bartending. Yet in the same breath, nothing has more of a negative image attached to it as well.

The first record of flair bartending is accredited to “The Professor” Jerry Thomas from San Francisco, who in the mid 1800’s included some flair in his Blue Blazer cocktail by rolling flaming Scotch from one mug to another.Jerry-Thomas-

The late 1980’s saw a big boost in the number of flair bartenders after Tom Cruise’s character Brian Flanagan wowed his guests from behind the bar in the movie Cocktail.

So with all the excitement, why all the negativity?

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