Tag Archives: Bartending

Raring to Flair?

By BartenderOne | Published: April 19, 2011

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.

Posted in Flair Bartending | Also tagged Bartender, Bartender One, Bartender Training, Bartenderone, Bartending Competition, Bartending School Toronto, Flair Bartending, flairing, Flare, Learn to Bartend, toronto bartending school, Toronto Bartending Schools | Leave a comment

Flair Bartender Profile – Tom Dyer

By BartenderOne | Published: April 18, 2011

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.

Posted in Flair Bartending, Uncategorized | Also tagged bar, Bartender, Bartender One, Bartenderone, Bartending Competition, Bartending Competitions, Flair Bartending, flairing, Flare, Legends of bartending | Leave a comment

Something to tickle those tastebuds….

By BartenderOne | Published: April 15, 2011

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”.

Posted in Mixology | Also tagged Bartender, Bartender One, Bartender Training, Bartenderone, Blue, Bombay Sapphire, Classic Cocktails, Cocktails, Gin, Hypnotiq, Martini, Mixologist, Mixology, Rusty Nail, Vesper Martini, World's Best Bars | Leave a comment

A Lesson in Bar Etiquette

By BartenderOne | Published: April 14, 2011

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.

Posted in Proper Service | Also tagged Bartender, Bartender One, Bartender Training, Bartenderone, Customer Satisfaction, Tipping, Tips | Leave a comment

Do you Dare to Flair?

By BartenderOne | Published: April 13, 2011

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.

Posted in Flair Bartending | Also tagged Bartender, Bartender One, Bartender Training, Bartenderone, Bartending Competition, Bartending Competitions, bartending school, Bartending School Toronto, Flair Bartending, flairing, Flare, Legends of bartending, toronto bartending school, Toronto Bartending Schools, Toronto Flair League | Leave a comment

Sweet Sweet Vermouth….

By BartenderOne | Published: April 11, 2011

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’.

Posted in Mixology | Also tagged Bartender, Bartender One, Bartender Training, Bartenderone, bartending school, Bartending School Toronto, Classic Cocktails, Cocktails, Gavin MacMillan, IBC, International Bartender Certification, Learn to Bartend, Mixologist, Mixology, Negroni Sbagliato | Leave a comment

Better Bitters from your Buddies at B1

By BartenderOne | Published: April 1, 2011

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.

Posted in Mixology | Also tagged Bartender, Bartender Training, Bartenderone, Bartending School Toronto, Bitters, Cocktail Bitters, Cocktails, Fresh Cocktails, Gavin MacMillan, house made bitters, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, Rob Montgomery, Scott McMaster, toronto bartending school, Toronto Bartending Schools, Whisky Sour | Leave a comment

Wake Me Up Before You Go Go …

By BartenderOne | Published: February 24, 2011

The Sazerac

In the 1500s, lead cups were commonly used to drink ale.The combination of alcoholic beverage and lead vessel would sometimes knock drinkers out for a couple of days, and these unfortunate souls would be taken for dead and prepared for burial! A body would be laid out on the kitchen table for a couple of days, and the family would gather around and eat and drink and wait and see if the body would wake up – hence the custom of holding a wake.

Posted in Mixology, Proper Service, Raising the Bar | Also tagged Bartender, Bartender One, Bartender Training, Bartenderone, bartending school, Bartending School Toronto, Cocktails, Fresh Cocktails, Gavin MacMillan, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, Rob Montgomery, toronto bartending school, Toronto Bartending Schools | Leave a comment

Spring Ahead, Kick Back!

By BartenderOne | Published: February 10, 2011

Cocktail caviar is a fairly simple, yet effective way of impressing your guests while hitting taste/texture sensations they've never heard of!

Spring is just around the corner, and it’s time to shake things up – or stir things up, depending on the drink! Here are some completely random recipes that have crossed my lips this month. If you or your staff have recipes you think might be of interest to Behind Bars readers, please drop me a line!

The Montgomery
Named by Ernest Hemingway in honour of the British general who, he claimed, would fight the enemy only if he had 15 soldiers to their one – that was also the proportion of gin to dry vermouth in the martinis Hemingway ordered.
(Source: The Harry’s Bar Cookbook, Arrigo Cipriani)
Adapted recipe for a 60ml “Montgomery” martini

Posted in Mixology, Proper Service, Raising the Bar, World's Best Bars | Also tagged Bartender, Bartender One, Bartender Training, Bartenderone, bartending school, Bartending School Toronto, Cocktails, Fresh Cocktails, garnish, Learn to Bartend, Mixologist, Mixology, Molecular Mixology, Rob Montgomery, toronto bartending school, Toronto Bartending Schools | Leave a comment

Nothing rhymes with cocktail!

By BartenderOne | Published: February 4, 2011

A sweet twist on the classic Sidecar. Use Navan Vanilla Liqueur, as opposed to orange liqueur.

We wanted to title this one “April cocktails bring May ____,” but alas … nothing rhymes with cocktail.

Whatever the coming month will bring, with the last threats of winter’s snow storms hopefully behind us, it’s time to ponder a few cool drinks for the upcoming spring and summer (aka: patio) seasons. Here are some recipes that have crossed my lips this month. If you or your staff have recipes you think might be of interest to Behind Bars readers, please drop me a line!

Navan Sidecar
3 parts B&B 
1 part Navan vanilla liquer 
Juice of one whole, fresh lemon

Posted in Mixology, Raising the Bar, World's Best Bars | Also tagged Bartender, Bartender One, Bartender Training, Bartenderone, bartending school, Bartending School Toronto, Cocktails, Fresh Cocktails, Gavin MacMillan, Learn to Bartend, Mixologist, Mixology, Rob Montgomery, toronto bartending school, Toronto Bartending Schools | Leave a comment

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