Tag Archives: Bartending

BartenderOne in New York

Gin and Pears and Rosemary, Oh My!

Gin and Pears and Rosemary, Oh My!

Imagine walking into a phone booth, dialling a number, and being redirected back to a world of sipping cocktails next to Charlie Chaplin, Louis Armstrong, and Ella Fitzgerald……

On March 11th of this year, I traveled to New York to experience some of North America’s finest Speakeasies and Mixology bars. With only having one amazing speakeasy in Toronto, we were eager to head to the Big Apple and meet the bartenders that compete in Tales of the Cocktail in New Orleans.

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Bar Chef Finals – Winter 2011

Have you wished you could jump behind a bar with hundreds of ingredients, tastes, and ideas and be able to create the cocktail of your dreams?

On April 4th, 2011 the BartenderOne Bar Chef Finals took place at Empire Lounge in Toronto in Yorkville. As students, the mixologists had completed tasting over five hundred different spirits, bitters, liqueurs, sweeteners, types of citrus, infused foams and spirits, along with homemade syrups.

As mixologists, the students were asked to create an original cocktail from each of the 5 spirit categories. The cocktails could have been made with anything that the mixologists could think of; but were required to hold dear the traditional balanced cocktail theory. While they did have guidelines for balance, there were none for flavour profiles or presentation. Mixologists could incorporate elements that were taught in class such as: infusion, fatwashing, bruleeing, molecular mixology, spherification, custom foams, misting and much more.

As the student mixologists watched tentatively, their cocktails were tasted by three of Toronto’s top mixologists; Rob Montgomery, Gavin MacMillan and Scott McMaster. The students were were delighted to see that their hard work and development had paid off. The judges were impressed by all of the thought and effort that was incorporated into the final cocktails. The mixologists showed that they weren’t scared to test some boundaries in coming up with their very own recipes, and here are the top cocktails entered:

VODKA COCKTAILS

Strawbarb Bullets by Krissy Calkins

Strawbarb Bullets by Krissy Calkins

STRAWBARB BULLETS – By Mixologist Krissy Calkins

2/3 oz Strawberry reduction (no sugar added)
1/3 oz Rhubarb reduction (no sugar added)
1 oz Vodka
Shaken on Ice
Strain into Chocolate Cups
Float – Vanilla bean infused simple syrup on top
Served on a bed of Gram Crackers

Rainbow 1943 By Elizabeth Saad

Rainbow 1943 By Elizabeth Saad

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Flair Bartender Profile – Justin Keane

Justin Keane

Fancy some flair?

Justin Keane

Age: 29

Nationality: U.S.A

Employer: Carnaval Court at Harrah’s Las Vegas

Years Flairing: 6

I asked Justin A few questions and found out some interesting facts.

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Raring to Flair?

Burn baby burn

Burn baby burn

Where do I start?

One of the challenges that people face when learning how to become a flair bartender, is figuring out where to start. People are very eager to start juggling 4 bottles off the start, but that is bit of a stretch. Begin with easy, high impact – low risk moves that you will be able to execute with confidence with a little practice.

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Flair Bartender Profile – Tom Dyer

Tom Dyer

Tom Dyer

BARTENDER PROFILE: TOM DYER
Age: 26 Years Old
Nationality: England:
Lives: LONDON (England)
Bartending: 8 Years
Flairing: 7 Years

Tom Dyer is one of the world’s best and most innovative flair bartenders.

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Something to tickle those tastebuds….

Thirsty?

Thirsty?

SOMETHING BLUE

A study was done in the bar industry with the purpose to find out what colour is the most effective to drive sales. Without question, the overwhelming result proved that blue was the way to go. As a bartender, if I make a blue cocktail such as a Banana Popsicle martini, or a Blue cosmo, without fail someone will see it and come up to my bar and ask for “that blue drink”.

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A Lesson in Bar Etiquette

Tips please!

Tips please!

Tip literally stands for To Insure Promptness.

Most people who work in the service industry rely on tips as a major part of their income. Because this is a known fact, most servers and bartenders are paid minimum wage if not less.

That being said, we all have to keep in mind that a tip is a gratuity and is not mandatory.

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Do you Dare to Flair?

Flair in action!

Flair in action!

It seems every bar you go to these days, you will see someone throwing bottles in the air, jumping up on the bar, or lighting something on fire. Flair bartending is the term used to describe these actions. It is showmanship mixed with bartending to enhance the guest’s overall experience.

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Sweet Sweet Vermouth….

The finished product mmmm...

The finished product mmmm...

What makes a Negroni stand out above all other cocktails for me is the variety of flavors that hit your tastebuds as soon as the liquid enters your mouth. The sweet sensation that jolts you back to reality after that first sip is the sweet vermouth which is also present in that manly martini named the ‘Manhattan’.

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Better Bitters from your Buddies at B1

A day of experimenting: Repeal House Bitters

A day of experimenting: Repeal House Bitters

Have you ever tasted a something and thought ‘man I could do a better job myself’? BartenderOne had the chance to back up this statement when Lauren Mote, celebrated Mixologist from The Refinery Bar in Vancouver came to assist with a culinary approach to cocktails.

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