Tag Archives: Mixologist

Molecular Mixology

There are so many possibilities within Mixology; Incorporating one or more than one element of molecular can blow your guests' minds!

There are so many possibilities within Mixology; Incorporating one or more than one element of molecular can blow your guests' minds!

There has been tremendous buzz in the bartending world for the past few years regarding the term “molecular mixology.” While the name itself can be a little intimidating, molecular mixology can be distilled down into one fundamental distinction. It is simply the process of changing the state of a liquid into a solid or gas.

While the bar and kitchen working together is certainly nothing new, the bar has begun taking cues from culinary predecessors; bartending is making a shift towards incorporating science into cocktails. The latest trend is something being referred to as ‘molecular mixology,’ the bar equivalent of a molecular approach to gastronomy, which has made leaps and bounds in the kitchen in the past few years.

Read More »

Posted in Mixology, Raising the Bar, Uncategorized | Also tagged , , , , , , , , , , , , , | Comments closed

Reintroducing Quality Cocktails – A Fresh Look at Profits Behind the Bar

Get creative! - Humans have come thus far through evolution, cocktails should be right up there with us!

Get creative! - Humans have come thus far through evolution, cocktails should be right up there with us!

Seventy-five years ago, during the Great Depression, Americans cheered and raised a glass to the repeal of prohibition. Largely viewed as a huge flop — considering that as soon as Congress banned the sale and service of alcohol, consumption rose to record levels (though just how much it increased is tough to judge as “gangsters” didn’t find it prudent to report their sales to the government) — there are lessons to be learned from the “noble experiment,” which can be applied to the recession we face today.

Read More »

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

Does Passion Equal Profit?

Mojito

A little bit of love can go a long way. Care about your drinks! Customers WILL notice, and so will the bank.

A little bit of love can go a long way. Care about your drinks! Customers WILL notice, and so will the bank.

Most managers in the hospitality industry have experienced a diamond in the rough. By this I mean a staff member who just seems to get service, and has that “X factor” we can never seem to put our finger on. Having thought about it a fair amount, I have come to the conclusion that the aforementioned “X factor” is passion. And while many of our staff members are admittedly on a career stopover, I believe that you can ignite this passion. How? By simply articulating the “What’s In It for Me?”

Read More »

Posted in Mixology, Raising the Bar | Also tagged , , , , , , , , , , , , , | Comments closed

The Bitter Truth – Elevating Customers’ Taste Experiences.

Bitters; the salt and pepper of the drink world!

Bitters; the salt and pepper of the drink world!

I’ve been bartending for longer than I can remember and, to be honest, it was years before I ever opened a bottle of bitters.

While working in Australia I was introduced to bitters as one of the ingredients in the hangover cure trifecta — lemon, lime and bitters. Made with lemonade (or 7Up to those of us who live in North America), lime cordial and the magic “bitters,” this elixir is used to settle the stomach.

Read More »

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

Turning Your Bar Green.

Fresh ingredients blow powdered mix out of the water!

Fresh ingredients blow powdered mix out of the water!

While the environmental movement is at the forefront of public conscience, more and more bars are making an effort to go green with their daily business practices. I’m sure you’ve heard all the popular catch phases: renewable energy, carbon neutral footprint and the uber-popular green is the new black.

What does this have to do with operating my restaurant or bar you ask?

First of all, it’s important to identify the difference between a green cocktail and the absurdity of the healthy cocktail. Ordering up a martini made with pomegranate liqueur is not going to earn you any points in the antioxidant cup. Cocktails are supposed to be a little bit naughty anyways…
It starts with the understanding that operating a sustainable bar or restaurant is easier than you think, not to mention the opportunities to save money and increase margins. Making each business decision with the environment in mind is rewarding in many ways: socially, economically and environmentally.

Read More »

Posted in Mixology, Raising the Bar | Also tagged , , , , , , , , , , , , | Comments closed

38-years-old and Never Kissed a Girl.

The Caesar; the quintessential Canadian cocktail.

The Caesar; the quintessential Canadian cocktail.

As I sit here writing this article and enjoying the last days of summer, I’m thinking of things that are distinctly Canadian. A few come to mind – long weekends at the cottage, The Tragically Hip, maple syrup, and the Caesar.

There’s no question that Canadians are lovers of the savoury Caesar cocktail. As a nation, we consume three hundred million Caesars a year, which roughly means 10 per man, woman and child. This quintessential Canadian cocktail was born nearly 40 years ago when a man named Walter Chell was saddled with inventing a signature house cocktail for an Italian restaurant being built in the Weston Hotel in Calgary.

Read More »

Posted in Mixology | Also tagged , , , , , , , , , , , | Comments closed

Can you afford to train… Can you afford not to?

It's like sending someone to race a car who doesn't know how to drive.... Lacking bartender training is absolutely detrimental to a business !

It's like sending someone to race a car who doesn't know how to drive.... Lacking bartender training is absolutely detrimental to a business !

Do you have unexplained losses in liquor or wine, in draught beer… in all three? If your restaurant is like most hospitality concepts, chances are your current bartender training is based on generations of bartenders who may not have been fully trained themselves. Most restaurants open with meticulous operational guidelines for how drinks are prepared, with detailed recipe lists that must be strictly adhered to along with opening and closing procedures, weekly checklists for cleanliness and follow up procedures. Does this sound familiar? Maybe it’s a distant memory…

What usually follows can be likened to a game of broken telephone, where each generation of bartenders passes on an adapted interpretation of your original training message. In the hospitality industry where employee turnover rates are commonly 50%-66% per year, it doesn’t take long before your original training standards are barely recognizable.

Read More »

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

Branding – Not just for Cattle.

It's a simple tweak; but it works!

It's a simple tweak; but it works!

If you look up the word “brand” in the dictionary, you will discover that a brand is, “a mark or symbol to differentiate one’s cattle from another’s.” The key word in that definition, as it relates to your establishment, is differentiate. It takes courage to be different and faith in your vision to be successful in the long-term.

In today’s highly competitive world, developing and promoting your difference or brand is increasingly difficult, almost as difficult as it is to find adequate bartender training. There are a few companies that have done it well and have enjoyed the rewards of successful branding. For example, when you think of the Bellini, most people think of Milestone’s. The company has a great cocktail menu, yet the Bellini is their flagship cocktail, and the one that they are known for. Why is this drink so successful? Consistent quality and eye-catching presentation … you know that the drink is going to look great and taste great at the same time.

Read More »

Posted in Uncategorized | Also tagged , , , , , , , , , , , , , , | Comments closed

Irregular Service Ethics.

Yes, PLEASE.

Yes, PLEASE.

Remember every time Norm walked into the bar on Cheers, the entire bar would call out in unison “NORM!” It didn’t matter who was behind the bar, they knew what he drank, and it was ready and waiting for him as he assumed his position at the end of the bar. Norm embodied the “regular,” the men and women who frequent your establishment regularly. They are the ones 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 establishment. 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?

Read More »

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

Sweet on Sours.

Once you have a fresh sour, you will never go back to barmix!

Once you have a fresh sour, you will never go back to barmix!

With the diversity of liqueurs on the market today it is possible to make a drink taste like virtually anything. Distillers have made it easy for mixologists to shape the profile of a drink. With base flavours like vanilla, cacao and hazelnut, it’s no wonder drinks like the Crispy Crunch shooter are consistently popular. I often wonder how long it will take before we see a chocolate martini dessert, where the kitchen begins to mimic the flavours being produced on the bar instead of the other way around. Perhaps the service of fusion dishes in traditional bar glassware like wraps in oversized shooter glasses and dessert mousses in martini glasses is an indication that it’s already
happening.

Read More »

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