Tag Archives: Bartenderone

Cocktails That Pack a Good Punch!

By BartenderOne | Published: January 20, 2011

Read further for punch recipes that pack a punch like Muhammad!

Enduring the cold Canadian winter is no easy feat. A classic survival kit includes cocktails that kick it ‘Old’s Cool,’ tropical treats to remind us of warmer months and a party punch that pleases the crowd.

Coffee Cocktail (sourced from Jerry Thomas’* Bar-tenders Guide 1887)  According to Dave Wondrich in IMBIBE:

“Rumour had it that this suave and rich concoction came from New Orleans. It shouldn’t wonder. In any case it clearly pushes the cocktail envelope, as the anonymous compiler of the 1887 edition of Thomas’s book noted: “The name of the drink is a misnomer, as coffee and bitters are not to be found amongst its ingredients, but it looks like coffee when it has been properly concocted, and hence probably its name”.”

Organic Spirits and Liqueurs: Is a there such a thing as a “Healthy Cocktail?”

By BartenderOne | Published: January 18, 2011

Cocktails that are created with care for the earth will show your guests' you care for their well being!

With public health awareness at an all time high, and a recovering economy that is shifting focus back on the environmental movement, more and more bars are making an effort to go green with their daily business practices for a handful of reasons. Organic ingredients are popping up at every turn, in fact more than 75 different types of Organic Spirits, Liqueurs, Wines and Beers are available in most provinces.

First of all, it’s important to identify the difference between a green cocktail and the absurdity of the healthy cocktail. Ordering up a beverage made with green tea liqueur is not going to earn you any points in the antioxidant cup. Organic Spirits, Wines and Beers are becoming more and more popular, new companies are jumping on the organic bandwagon, others have been quietly producing organic and sustainable products for decades. Do organic ingredients in a cocktail really make a difference? Are they any healthier for you? Aren’t cocktails are supposed to be a little bit naughty anyways?

To answer this question, we made three cocktails, one completely organic, one made with non-organic spirits, citrus and sweeteners, and one in the fashion commonly employed by most bars in operation in Canada today.

Posted in Proper Service, Raising the Bar, World's Best Bars | Also tagged Bartender, Bartender One, Bartender Training, Bartending, bartending school, Bartending School Toronto, Cocktails, Fresh Cocktails, Gavin MacMillan, Learn to Bartend, Mixology, Molecular Mixology, Organic Cocktails, tea cocktails, toronto bartending school, Toronto Bartending Schools | Comments closed

Regulars – The Life Blood of your Business!

By BartenderOne | Published: December 31, 2010

Cheers is a fairly good example of keeping your regulars. Everyone knew everyones name - It was almost a family!

Most bars have a small group of regular clientele that frequent their establishment. They are the loyal clients who, more often than not, tip well and don’t ask for any special kind of service. In many cases they are the types who spend thousands a year in your bar or restaurant. They are the cornerstones of your business, you certainly can’t afford to lose them, so the question clearly is how do you keep them and how do you get more of them?

Posted in Proper Service, Raising the Bar, World's Best Bars | Also tagged Bartender, Bartender One, Bartender Training, Bartending, bartending school, Bartending School Toronto, Cocktails, Customer Service, Flair Bartending, Fresh Cocktails, Gavin MacMillan, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, Proper Service, Regular Customers, toronto bartending school, Toronto Bartending Schools | Comments closed

Where has all Your Profit Gone?

By BartenderOne | Published: December 30, 2010

Your money is flying away; you'd better catch it!

2011 is going to be an amazing year. The economy is coming out of a recession, people are opening their wallets again, and sales outlooks are all positive for the next 12 months. 2011 will also be a banner year in terms of opportunities to invest in your business. At times like these, traditional service industry staff turnover rates of 50%-65% plummet; and the employees in your bar are more loyal than ever before.

This column will be a four part directive for making your bar more profitable through systems and training. I’ll give you techniques and numbers that will make your bar more profitable… Guaranteed. In this issue, I’ll be discussing commonly overlooked areas where your bar is bleeding money. In the next issue I’ll tackle the importance of training your staff to stay ahead of industry trends so you’re offering beverage products and service that will make your guests come back for more with cash in hand… read on!

Posted in Proper Service, Raising the Bar | Also tagged Bartender, Bartender One, Bartender Training, Bartending, bartending school, Bartending School Toronto, Cocktails, Expand Profit, Flair Bartending, Fresh Cocktails, Gavin MacMillan, How to Video, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, Proper Service, toronto bartending school, Toronto Bartending Schools | Comments closed

Social Networking for Bars… Are Facebook and Twitter right for your bar?

By BartenderOne | Published: December 28, 2010

Social networking is full of endless opportunities for your establishment

Social Networking has a lot in common with the operation of restaurants and bars every day. In fact, before Facebook and Twitter came along, most social networking happened in bars… but it was done verbally instead of through text comments and posts. Everywhere you look, you see Facebook and Twitter. Have you dismissed it as “something that the young people do?” Running a successful social networking campaign is tricky, there are lots of ways to waste your time and money, but if you work it properly it can add value to your business and bring people through your doors. I hope this piece will provide some clarity and direction for what you and your staff should and shouldn’t be doing with social networks like Facebook, Twitter and youTube.

Posted in How to Videos, Raising the Bar | Also tagged Bartender, Bartender One, Bartender Training, Bartending, bartending school, Bartending School Toronto, Cocktails, Fresh Cocktails, Gavin MacMillan, How to Video, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, Social Networking, toronto bartending school, Toronto Bartending Schools | Comments closed

Forgotten Classic Cocktails: The Gimlet!

By BartenderOne | Published: December 8, 2010

The Gimlet aka Gene Snyder on the rocks.

Once as popular as the Martini or Manhattan the mighty Gimlet is often overlooked by modern cocktailians. On several occasions I have even received a Martini with cocktail onions(Gibson) upon ordering a Gimlet. Two simple ingredients combine to make something much more. A juniper-citrus aroma, through the sweet and sour mid palate, and a long lingering finish. Hard to beat for a serious slake. If you have the means please make your own lime cordial, it really makes a difference. Recipes follow. Gimlet 1 / Scurvy 0

Posted in Mixology, Proper Service, Raising the Bar | Also tagged Bartender, Bartender One, Bartender Training, Bartending, bartending school, Bartending School Toronto, Cocktails, Forgotten Cocktails, Fresh Cocktails, Gimlet, Learn to Bartend, Mixologist, Mixology, toronto bartending school, Toronto Bartending Schools | Comments closed

TFL 4…Flair in the City

By BartenderOne | Published: December 8, 2010

The Toronto Flair League’s biggest competition to date was clearly TFL#3 as competitors from across the world got together to take part in the event.

Following TFL#3, the promoters got together and decided that there needed to be some changes to the direction that the league was headed in.

There have been many different up-start flair bartending groups or organizations over the years, and they all had one thing in common. The FBA, or Flair Bartending Association, which is the governing body in the world of flair bartending. This meant that each organization could host competitions, and could ask the FBA to judge, as they are currently the standard for how all of the major flair bartending competitions are judged.

Posted in Flair Bartending, Proper Service, Raising the Bar | Also tagged Bartender, Bartender One, Bartender Training, Bartending, bartending school, Bartending School Toronto, Cocktails, Flair Bartending, Fresh Cocktails, Gavin MacMillan, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, toronto bartending school, Toronto Bartending Schools | Comments closed

Flair and the City… of Toronto!

By BartenderOne | Published: December 1, 2010

Toronto Flair League #2 August 31st 2010

On the heels of a very successful first competition, the Toronto Flair League was thinking bigger and better for TFL#2 which was to take place on August 31st 2010.

The roster for the second flair bartending competition had grown from 22, to 29 bartenders. Much like TFL#1, there were two divisions; amateur, and advanced. Amateur competitors would receive three minutes of show time, and the advanced competitors would perform for four. Both amateur and advanced competitors were required to create two cocktails; one with working flair, and one with exhibition flair.

Posted in Flair Bartending, Raising the Bar | Also tagged Bartender, Bartender One, Bartender Training, Bartending, Bartending School Toronto, Cocktails, Flair Bartending, garnish, Gavin MacMillan, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, toronto bartending school, Toronto Bartending Schools | Comments closed

My, Oh My, Oh Margarita!

By BartenderOne | Published: November 24, 2010

Strap on your mixologist shoes, because the Margarita possibilities are endless!

For some reason, the world’s most popular cocktail has never quite captured Canadian hearts. Instead, the margarita has always had a bit of a seedy reputation, the chief protagonist in stories that start “remember that time in Mexico.” But rather than take up time and space determining our national opposition to the cocktail (bar mix instead of fresh lime, maybe?), let’s play with some variations sure to temp any palate.

The original margarita is as simple as its little brother, the tequila shot (salt, tequila and a slice of lime). Classic recipes call for three parts tequila, one part Cointreau and three parts fresh lime juice, shaken hard over ice. Made like this, the cocktail is deliciously balanced, the strength of the tequila working with the sweetness of orange and sourness of the lime. But while it will no doubt go down in history as one of the classics, we are lucky to be in the middle of a cocktail revolution, allowing us to use everything and anything in our power to concoct new creations.

Posted in Proper Service, Raising the Bar | Also tagged Bartender, Bartender One, Bartender Training, Bartending, bartending school, Bartending School Toronto, blackberry, Cocktails, Flair Bartending, Fresh Cocktails, Learn to Bartend, Margarita, Mixologist, Mixology, Molecular Mixology, toronto bartending school | Comments closed

Mango-Mania: Creating sub-tropic masterpieces!

By BartenderOne | Published: November 18, 2010

Stay away from the Winter Blues with summer cocktails!

So I’m pretty sure that by now that we’ve all had the chance to try either a pomegranate martini one of the many other power fruit cocktails taking the country by storm. They’re good, aren’t they? Can I interest you in something even a little more luscious? If so, come with me down mango lane. For good reason, the mango is the second most popular fruit on the planet. With its versatility and availability, it has quickly climbed to the top of every mixologists daily shopping list.

Mangos are a sub-tropical fruit, requiring a long, hot period to properly ripen. More mangos are eaten fresh than any other fruit in the world. And there are over a thousand varieties of mango. The enzymes in mangos are tenderizing, similar to those found in papayas. Mangos help to lower cholesterol, aid digestion, and are rich in both vitamins A and C.

Posted in Mixology, Raising the Bar | Also tagged Bartender, Bartender Training, Bartending, bartending school, Bartending School Toronto, Cocktails, Fresh Cocktails, Fresh Fruit Cocktails, Learn to Bartend, Mango Cocktails, Mixologist, Mixology, Molecular Mixology, toronto bartending school | Comments closed