Author Archives: BartenderOne

The Zombie Cocktail, powerful and deadly!

 

Certain cocktails are not meant but for those with a strong heart and purpose to experience the effects of alcohol. This one in particular is rumoured to have  the power to bring people back from the dead.

The reason?

3 types of rum, 2 types of brandy combined with delicious fresh juice. Ladies and gentlemen, this will make a memorable Halloween experience for you: The Cocktail Zombie.

Created by the ultra famous bartender Ernest Raymond a.k.a Don Beach in the 30′s , this cocktail gained a reputation for being devastating to the point where its consumption was limited to a maximum of two glasses per person.

The original recipe died with Don Beach but here we humbly present you with our Zombie Cocktail recipe, try it and let us know how you liked it (if you survive)

Ingredients:

-          Ice

-          1 ounce white rum

-          1 ounce dark rum

-          1 ounce aged rum

-¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ ounce apricot brandy

-¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ ounce cherry brandy

-          2 ounces orange juice

-¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ ounce lime juice

Recipe:

-          Add in the following order: РLime juice, liqueurs and juice.

-          Shake

-          Pour in a Highball glass

-          Garnish with a slice of fresh fruit

Glassware:

-          Highball

 

Enjoy!!!

Posted in Mixology, Proper Service, Raising the Bar | Comments closed

Halloween cocktails: The Zombie Punch

halloween-punch-recipe

 

As you know, bartending offers you multiple options to get tipsy throughout the year and Halloween couldn’t be an exception. ¬†There is nothing to celebrate Halloween like sipping a cocktail with enough alcohol to get you in a Zombie state. ¬†
Get your hands on your bartending kit and your credit card ready to hit the liquor store and enjoy the Halloween Punch, a creation courtesy of our friends at the BBC (brits know how to pour alcohol btw)

PS: Remember to consume responsibly or at least keep the emergency services phone handy. Enjoy!!!

Ingredients

  • 10 tbsp dark¬†brown sugar
  • 10¬Ĺ oz¬†lemon juice
  • 10¬Ĺ oz white¬†rum
  • 10¬Ĺoz gold¬†rum
  • 10¬Ĺ oz demerara¬†rum¬†(preferably 151 proof)
  • 10¬Ĺ oz¬†pineapple juice
  • 10¬Ĺ oz¬†lime juice
  • 10¬Ĺ oz¬†passion fruit¬†syrup
  • 8-10 dashes bitters
  • 1¬†pineapple

Serve with

  • 1 large¬†pumpkin, top removed and flesh and seeds carved out and discarded, optional
  • 1¬†lemon, cut into eight pieces
  • 1¬†lime, cut into eight pieces

Preparing it:

 

  • Brown sugar and lemon juice into a jug. Stir
  • Add the white rum, the gold rum, the demerara rum, the pineapple juice, the lime juice and the passion fruit syrup to the lemon mixture and stir well
  • Pour into the hollowed-out pumpkin. ¬†Add the lemon and lime pieces.
  • Serve

 

Original Source

Zombie punch. BBC Food Recipes. Available at: http://www.bbc.co.uk/food/recipes/zombiepunch_84334

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The best bartender in the world destroys five myths about bartending

After being chosen as the best among  10 of the finest Canadian bartenders for his bartending knowledge, skills and showmanship behind the bar, BartenderOne graduate and DIAGEO World Class Canada Bartender of the Year, Jenner Cormier gave an interview to the Toronto Star where he shared his perspective on some of the myths that surround the bartending profession.

Check the five myths around bartending Jenner wants to destroy here:

1- Bartenders do it for money

‚ÄúDepending on your job and the location of your bar, there is certainly money to be made in the service industry. However, most cocktail bartenders do it for the love and passion of the craft, not the paycheque. Most cocktail bartenders will work multiple jobs on the side to supplement their passion for bartending.‚ÄĚ

2- Bartenders have short, glamorous shifts.

‚ÄúThe part of cocktail bartending that no one sees is the preparation that happens before the doors open. Most times, tasks like pressing fresh juices, and making syrups, shrubs and bitters are shared among staff, but it can vary. Big cocktail bars will go through dozens of liters of fresh citrus in a week and that juice has to come from somewhere. ‚ĶOnce all the smoke settles and last call has happened, it is time to clean up and break down the bar. We‚Äôre still cleaning up long after our customers have gone to sleep.‚ÄĚ

3- Bartenders are dropouts

‚ÄúUnfortunately, there is an assumption that most service industry staff are high school or university dropouts. Over the past few years however, I‚Äôve had the pleasure of working with many brilliant people, most of whom completed post-secondary education.‚ÄĚ

4- Bartenders are lazy

‚ÄúSleeping until noon does not make bartenders lazy ‚ÄĒ especially when they were working at full tilt until four in the morning! We simply work on a shifted schedule than those working nine to five. But we work just as hard. Also, think about shaking a shake weight for eight hours a night. Depending on the volume that your bar is pumping out, bar shifts can be mentally and physically exhausting. Especially in a cocktail setting when each drink has three to six ingredients and you are putting out 200-plus cocktails in a night. It is critical to stay mentally sharp for very long periods of time.‚ÄĚ

5- All bartenders do”flair”

‚ÄúTom Cruise has put an image in the public‚Äôs mind about what bartenders do at work. I personally do not know how to flip a bottle and I don‚Äôt think many of my colleagues do either. Now don‚Äôt get me wrong, there is a small amount of ‚Äėworking flair‚Äô that is involved in keeping your guests interested in what is going on behind the bar, but it is nowhere close to what is depicted in the media”

 

Original Source:

Toronto Star Online. Life, Food & Wine Section. Five bartending myths from the best in the business. Available at: http://www.thestar.com/life/food_wine/2013/06/21/five_bartending_myths_from_the_best_in_the_business.html

Posted in Flair Bartending, Mixology, Raising the Bar | Comments closed

When every drop matters…

Despite the common thought, size actually matters and when you are in the bartending world size and amount are the difference between great and poor-illegal service.

The American state of Michigan knows this, after a few years of resenting the effects of the economic crisis with a loss of industry and decaying urban centers at the very least Michiganders expect to receive every precious drop of the cold beer they are paying for.

In order to protect his thirsty voters, Democratic State Reps.David Knezek and Brandon Dillon have made their mission ¬†to make sure that when patrons order a pint of beer, they get a pint a beer with a proposed amendment¬†¬†to Michigan‚Äôs Liquor Control Act that prohibits advertising or selling ‚Äúany glass of beer as a pint in this state unless that glass contains at least 16 ounces of beer.‚ÄĚ This is a step forward in an effective protection of costumers as well as a blow for those places used to promote as a pint any glass containing beer.

As in many other bartending related regulations, the british are a step ahead in making sure a pint is a pint, in England  the Imperial Pint has been the law of the land for centuries. Bars in England are required to use official Imperial Pint glasses that accommodate a full 19.2 U.S. ounces, plus a little room for foam.

This regulation surfaces after numerous reports ¬†about‚Äúcheater pints‚ÄĚ ‚ÄĒ pint glasses that mimic the profile of the 16-ounce standbys, but feature a thick glass bottom that cuts the volume to 14 ounces. There is a general complaint¬†that many Michigan bars use the downsized glassware and could be faced with the pricey prospect of replacing them if the partial-pint prohibition passes.

The lesson is if the glass is not 16 ounces then DO NOT CALL IT A PINT, save the taxpayers some money and avoid going to jail by calling things by their names because when talking about a pint… size matters

 

See you behind the bar!

 

Original Source:

Michigan lawmakers seek to return honesty to bartending

http://blogs.lawyers.com/2013/10/michigan-honest-pint-law/

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B1 Style Midterms / Mi-session, style B1

(Voir plus bas pour le texte en français.)

And another class comes to an end at BartenderOne Montreal. While midterm madness takes up most of College students’ time, BartenderOne students were going through a whole different experience learning, making, and tasting cocktails.

Flair 101

On Monday, the week started off strongly with 7 super energetic students. Their first day went well, and far from being discouraged from their first long day with us, they stayed at night to cheer for their instructor Luke at the qualifiers for the Made With Love bartending competition. The event was a great success. B1 Bar was completely packed with some of Montreal’s best bartenders. These guys created tens of crazy cocktails during a challenge that evaluated their speed, technique, originality, presentation and taste.

On Tuesday morning, despite a slight general hangover (but it’s part of the job, isn‚Äôt it?), our soon-to-be bartenders’ motivation was at its highest and they got to practice their layering techniques, as well as taste different kinds of wine.

By Wednesday, our students were already at their ease behind the bar while they learned all about martinis and got to land their first flair tricks.

Thursday came fast and we got to watch our students’ great determination during their speed rounds. They scored impressive times!

The week is now coming to and end. At this exact time, they are going through their final evaluation. The whole BartenderOne team would like to wish them the best of lucks. We all had a memorable week and we can’t wait to work again with each of them, whether it be at one of our events, or in a more advanced class. To all of you graduates and future students, we say Cheers!

IMG_0010

Et voil√† qu’une autre semaine de cours s’ach√®ve chez BartenderOne Montr√©al. Alors que la fr√©n√©sie des examens de mi session occupait beaucoup d’√©tudiants universitaires et coll√©giens, les √©tudiants BartenderOne vivaient une semaine hors du commun, intense en pr√©paration de cocktails, flair, et d√©gustations.

D√®s lundi, la semaine a commenc√© en force avec 7 √©tudiants √©nergiques au rendez-vous. Loin d’√™tre d√©courag√©s de leur premi√®re longue journ√©e de cours, les √©tudiants sont venus encourager leur instructeur Luke aux qualifications pour la comp√©tition de bartending Made With Love durant la soir√©e. L’√©v√©nement f√Ľt d’ailleurs un succ√®s. Le Bar B1 √©tait plein √† craquer des bartenders les plus reconnus de Montr√©al. Ces derniers ont su cr√©er des dizaines de cocktails les plus ing√©nieux les uns que les autres lors d’un challenge o√Ļ la vitesse, la technique, l’originalit√©, la pr√©sentation et le go√Ľt d√©terminaient les 15 meilleurs comp√©titeurs de la soir√©e.

Mardi matin, malgré un léger lendemain de veille général (métier oblige!), nos apprentis bartenders avaient tout pour entretenir leur motivation durant leur Masterclass. Ils ont alors pu pratiquer leurs techniques de layering et déguster différents types de vin.

D√®s mercredi, nos √©tudiants se sentaient d√©j√† plus √† l’aise derri√®re le bar, alors qu’ils apprenaient tout des martinis et effectuaient leurs premiers mouvements de flair.

Jeudi, nous avons clairement pu voir leur √©patante d√©termination √† devenir de bons bartenders, alors qu’ils pratiquaient leur speed round et marquaient des temps de services impressionnants.

La semaine tire maintenant √† sa fin. Et puisqu’√† cette heure pr√©cise, ils en sont √† leur √©valuation finale, toute l’√©quipe tient √† leur souhaiter la meilleure des chances. Gr√Ęce √† eux, nous avons pass√© une semaine m√©morable et nous avons d√©j√† h√Ęte de travailler √† nouveau avec chacun d’entre eux, que ce soit lors d’un de nos √©v√©nements ou bien dans une autre formation plus avanc√©e. √Ä eux tous et aux autres futurs apprentis bartenders, nous vous disons: Sant√©!

Posted in BartenderOne Montreal | Tagged , , | Comments closed

Taking a cocktail to a new level…. Wait a moment, Pizza Cocktail? This sounds interesting

pizzacocktail

As you may know, when you are talking about creativity for cocktails,sky is the limit.  Usually you can eat your pizza, now, thanks to the folks from Trattoria Neapolis, an Italian Bistro in California you can drink it too. The restaurant recently unveiled a pizza inspired cocktail that just makes you say mama mia!

This creation is made with tomato water, basil-infused vodka, ghost-pepper infused vodka, porcini powder, muddled basil and topped with a Parmesan and mozzarella foam.

Before expressing any judgement on such an odd combination, just remember that most cocktails these days follow this trend. With that in mind, we think this cocktails deserves you taking your bartending kit and bringing it to life, then you can let us know how it tastes.

But does it really taste like pizza? According to L.A. Weekly’s food blog, Squid Ink, it’s a “scarily accurate drink”¬†that tastes as if your slice jumped into a Vitamix with a bottle of vodka.”

See you behind the bar!

 

Original Source: 

The Huffington Post Online. Pizza Cocktail At Trattoria Neapolis Might Actually Be Awesome

Available at:
http://www.huffingtonpost.com/2013/10/15/pizza-cocktail_n_4100512.html

Posted in Mixology, Uncategorized | Comments closed

Bartender stories‚Ķ Finding Toronto’s new talents: Henry Orkin

henry1-251x300

When you meet Henry Orkin, the first thing that comes to mind is that Henry is a really, really nice guy. With a big smile,  quiet attitude and a unique hat that makes you think of a cheerful Slash, Henry stands out from other mixologists precisely because he doesn’t stand out, he is quiet and smooth and lets his passion and creations do the talking.

With a passion for non-urban venues, Henry is perfecting his skills before jumping in his venue of choice, be it a fishing/skiing/hunting lodge, rural pub, or perhaps a cruise ship – any place where he can blend his new found bartending abilities with his career path in outdoor recreation and eco-tourism.

Henry is among the elite of bartenders in Canada that have taken the path of perfect their skills by a continuous education. Since graduating from the Bartenderone MasterClass, he has enhanced his knowledge with one specialized workshop after another: from Bourbon to Mezcal, Henry has learnt from some of the industry’s brightest minds. The International BarChef Certification (IBC) thus, was a logical step to take his bartending abilities to totally new levels.

As a proud disciple of Torontonian Master Mixologist Gavin Macmillan, Henry’s spirit of choice is Gin, which he finds to be the most pleasant spirit to work with as there are so many wildly different flavour profiles and aromas to choose from Рmeaning almost endless possibilities for any palate.

For Henry, the biggest surprise IBC revealed to him was the sheer amount of flavours, liqueurs, bitters, and other drink additives that you have at your disposal. Coming from a background of limited flavour experience, for Henry, this course was an eye opener to the incredible diversity in the world of flavours.
In Henry’s own words for those considering taking the IBC:

‚ÄúBe confident in yourself ¬†and keep an open mind. Even if you are inexperienced and unemployed, taking the class with experienced professional bartenders and perhaps your previous instructors, everyone is there because they have something to learn. Everyone is creative in their own way, and we are all in a constant learning process‚ÄĚ
Here is Henry’s final creation to obtain his IBC diploma. Judge it by yourself and remember to enjoy it!

Apricot Slam by Henry Orkin:

  • 1.5oz Brandy
  • .75oz Apricot Liqueur (Bohls Apricot Brandy works quite well)
  • .75oz Cynar
  • Stirred with ice (as you would a Negroni) and strained over fresh ice into a rocks glass

Do you dream of travelling the world as a bartender,making money working overseas while meeting sexy people every night?

Then the IBC is for you. Check it here: http://ow.ly/pGMuX

 

See you behind the bar!

Posted in Flair Bartending, Mixology | Comments closed

Who’s hiding behind BartenderOne Montreal? / Qui se cache derri√®re BartenderOne Montr√©al?

Cette s√©rie d’articles est destin√©e √† vous informer sur les membres de l’√©quipe de BartenderOne Montreal. Cette semaine, rencontrez un de nos instructeurs, Jonathan Homier.

Jonathan Homier

Gradu√© de l’ITHQ en gestion de restauration, Jonathan est un mordu de l’industrie des bars o√Ļ il dit avoir trouv√© un √©quilibre parfait entre la cr√©ation et le conseil client. Derri√®re son bar, il est d√©termin√© √† int√©grer ses connaissances gastronomiques pour faire sortir de l’ombre la culture cocktail encore peu connue du public. Sa passion l’a donc transport√© de restaurants en bars √† cocktails et comp√©titions de bartending. Il a travaill√© notamment pour le Ritz Carlton, la Distillerie, le restaurant les 400 coups et le Lab, pour n’en nommer que quelques uns. Toutes ces exp√©riences l’ont men√© jusqu’√† l’ouverture de son propre bar en avril 2013, le B1. Il y est aujourd’hui barman, co-propri√©taire et g√©rant, en plus de transmettre sa passion et ses connaissances √† travers BartenderOne Montr√©al!

Get to know our team through this series of articles. This week, meet our instructor Jonathan Homier.

Jonathan is an ITHQ graduate in restaurant management, and a passionate actor in the bar industry where he has found the perfect balance between creativity and customer service. Behind his bar, he is determined to use his gastronomic knowledge to take the cocktail culture to a next level. His passion has led him from restaurants and cocktail bars to bartending competitions. He has worked for Ritz Carlton, La Distillerie, Les 400 coups and Lab Cocktail Bar, to name only a few. All of this has led him to the opening of his own bar, the B1, in April 2013. There, he now acts as a barman, co-owner and manager, while teaching his knowledge and passion at BartenderOne!

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Getting ready for the cold nights with a Winter Warmer….

COCKTAILWARMER

With autumn finally appearing and mother nature reminding us that we live in the great white north, that chill in the air can often be remedied by the comfort of a warm beverage, to warm both the hands and the insides of your guests and welcome them to your establishment.

It’s a great way to make a positive first impression in the frigid months of the year and there is nothing quite like the decadent aroma and taste of a warmer to warm the spirit.

 

Cocktail warmers are often an afterthought, something that your guests might indulge in if they have room in their belly and their wallet at the end of the meal, but in a climate like ours, there is no reason why warmers can‚Äôt step in for cocktails as a starter beverage or a drink with dinner. With freshness and exotic flavors in mind, warmers are as exciting as flavored martinis and bartenders across the country are coming up with tasty new ways to mix and serve warmers which offer guests that elusive ‚Äúsomething different‚ÄĚ

 

Consumers are more interested in quality and complexity of flavor than ever. With a coffee shop on every corner, even the most common coffee shop now offers gourmet hot beverages. Considering the popularity of coffee in our society and the fact that those same coffee shops are making millions on iced coffees in the summertime, there is no reason why you shouldn’t be making coffee warmers a cornerstone of your winter cocktail program, regardless of whether or not you already have one.

 

It’s important to note the most common difference between warmers and cocktails when you’re considering designing your menu. Most cocktails are built on a base spirit, and then modified with liqueur mixers and garnish. In the case of warmers, you’re most often going to start to a base mixer, and modify spirits and liqueurs accordingly.

 

When mixing coffees, you might try Tia Maria, Baileys, Kahlua, Grand Marnier, Amaretto and Frangelico. All are traditional mixers for coffee warmers and if you add to that repertoire Chambord and crème de menthe and Navan, a delicious vanilla liqueur made from Madagascar vanilla beans, there are literally dozens of flavor combinations.

 

Coffee is now so popular that it represents almost one out of every three beverages sold in Canada. Hot tea is also a growing market in North America, with increased public awareness to tea’s healthy antioxidant qualities, North Americans are discovering the wonders that make tea the planet’s most widely consumed beverage.

 

Tea warmers should not be ignored, nor should hot chocolate warmers and ciders. There are more than a few other options that you could include on your menu, and there is no reason that these drinks need to be warmed over versions of old favorites. Don’t be afraid to experiment, you are only limited by your imagination. If you find yourself staring at your back bar wondering what you can make with all those ingredients try entering your current inventory into the online cabinet at www.bartenderone.com and watch the recipe wizard suggest new recipes based on the ingredients you have on hand.

 

Here, two delicious winter cocktails for you: try them, enjoy them and remember to spread the word!

 

cocktailwarmerrecipe

Posted in Mixology, Proper Service, Raising the Bar | Comments closed

Toronto’s best flair bartenders showing that flair is not only for flash but for cash

CHAMPIONS

 

Flair bartending has always been controversial: from those hard-core traditionalists who look down on it as a lower form of entertainment that discredits the profession to those who embrace it as an art and defend its enormous contribution to the guest experience.

The Toronto Flair League (TFL) is a collective for all those bar artists who not only can put together a great show by flipping bottles and tins  and setting bars on fire but can do it while offering a top service: skill, speed and grace together to offer and unforgetable experience to the guest. Night after night, the TFL guys polish their skills to raise the level of flair bartending in Canada and show the world that bartending is an art.

Nine of Toronto’s best flair bartenders, all of them quite young, ambitious and really promising gathered at the College Street Bar, a venue with a reputation for opening its doors to bartending talents, for a working flair competition to demonstrate that flair is not only for flash, but also for cash.

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Kaitlyn Janetta, Rob Renda, Matt Conway, Phil Piasecki, Josh Alexandriw, Dustain Costain, Andres Herrera, Dan Sacco & Yusuke Ono: names that you have to keep in your mind since they will be rocking the bars throughout Canada and the world in the next years. Each and everyone of this bartenders put together an amazing performance combining rhythm with speed and precision. Three minutes for every contestant made this a fast an exciting competition, one of the challenges with flair bartending is that sometimes you can get too absorbed into the flair and suddenly realize that you only have 10 seconds to finish the drink or get penalized. This is why working flair brings out  the best skills of most bartenders

 

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The top five bartenders were:

1st Yusuke Ono (Japan)
2nd Andres Herrera (Colombia)
3rd Dustin Costain (Canada)
4th Josh Alexandriw (Canada)
5th Matt Conway (Canada)

Congratulations to the participant bartenders. You guys show the world that flair bartending is taking over the industry.

See you behind the bar!

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