Category Archives: Bartender News

Do People Drink More in the Winter?

A recent study from the University of Pittsburgh has proven that we do in fact drink more when we’re cold. Not only that, but it’s also been proven that people who live in colder places drink more alcohol than those who live in warmer places.

Researchers have noticed that there’s a correlation between temperatures + hours of sunlight, and how much alcohol people consume. This is because alcohol increases the blood flow to the skin’s surface, which helps to warm us up when we’re cold. So if you’ve ever felt that warm sensation after having a drink, now you know it’s not all in your head and there’s science to back it up.

It can be difficult living somewhere with a harsh winter climate, but at least it’s a great time to be a bartender!

Read more here >>>

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For the First Time Ever, Disneyland Will Serve Booze!

That’s right… for the first time in the 63 years it’s been open, you’ll be able to enjoy an alcoholic beverage in Disneyland!¬†The park is currently developing an entirely new Star Wars themed land known as “Star Wars: Galaxy’s Edge” that will be opening in 2019. And everyone knows you can’t have Star Wars land without the infamous cantina…

Guests of the park will be able to visit “Oga’s Cantina”,¬†and enjoy out-of-this-world drinks made using exotic ingredients, “otherworldly methods”, and served in unconventional vessels, along with musical entertainment.

If you’ve ever wished you could visit the iconic Mos Eisley Cantina from the classic films, it looks like this will be your best chance! But until then… you can read more about this new development and find some at-home Star Wars inspired drink recipes here! >>>

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Could Your Drink Taste Different Depending on Where You Drink It?

Have you ever been on a vacation where you enjoyed a glass of wine so much that you decided to bring a bottle back with you, only to be disappointed that it doesn’t taste as good as you remember when you drink it at home?

If so, then you’ve experienced what scientists are calling the¬†Proven√ßal Ros√© Paradox. The theory is that our brains formulate our perception of an experience with two distinct processes. The first process is recognizing what’s happening through analyzing sensory input, for example this could mean recognizing the fact that you’re drinking a glass of red wine. The second is higher-level processing that’s linked to personal concepts, expectations, past experiences, etc…

This higher-level processing causes us to associate our perceived enjoyment of a sensory experience with more than strictly sensory input. More simply put, this is what causes us to believe that in a particular moment or setting, we enjoy something more or less than we actually do once that moment or setting changes.

Gastrophysicist Professor Charles Spence is one of the pioneers behind this science, and his research explores the unique effect our environment and mood can have on our perception of taste. ‚ÄúWe all think we can ignore the ‚Äėeverything else‚Äô‚ÄĒthe lighting, background music, even glassware,‚ÄĚ he says. ‚ÄúAnd yet a growing body of scientific research shows that all of these extrinsic factors influence what we taste and how much we enjoy the experience…Ultimately, we always drink somewhere, and wherever we drink, there are contextual environmental cues that can influence the experience. Our mood can change how things taste,‚ÄĚ says Spence. ‚ÄúI don‚Äôt think you can ever ignore the environment.‚ÄĚ

 

Want to read more details about this phenomenon and Professor Spence’s research? Click here! >>>

 

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Have You Tried a “Nocktail”?

Have you ever wanted to enjoy the presentation and flavour complexity of a hand-crafted cocktail, but without the effects of the alcohol?¬†Welcome to the world of “Nocktails” or “Mocktails”.

These beverages share a sense of sophistication with their alcoholic counterparts, but lack the addition of actual liquor. Nocktail recipes typically combine various juices, syrups, fresh ingredients, sodas, and even non-alcoholic/simulated spirits to provide the consumer with a complex and diversely flavoured, non-alcoholic beverage alternative to traditional soft drinks.

Due to a growing demand specifically among Generation X and Millenial populations, the range of non-alcoholic/simulated spirits on the market is increasing. A brand called “Stryyk” has just launched 2 new zero-proof distilled spirits in the UK, Stryyk “Not Gin” and Stryyk “Not Rum”.

Stryyk claims their zero-proof spirits contain “all of the spirit, with none of the alcohol”, and both varieties also contain zero sugar, zero fat, zero carbs, and zero artificial flavours. Unique from it’s competitors in the non-alcoholic sector, Stryyk claims their spirits provide intense flavour profiles that make them a satisfying alternative to alcohol when served neat or added to a Nocktail.

You can read more about Stryyk and view a couple of Nocktail recipes they’ve crafted to pair perfectly with their zero-proof spirits here! >>>¬†

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Would You Try the World’s Deadliest Cocktail?

Hirezake, “The Poisonous Cocktail”¬†

Hirezake is an interesting cocktail that’s little known outside of Japan. Made from the infamously poisonous Fugu fish (also known as the Puffer fish or Blowfish), this risky beverage is prepared by charring dried Fugu tail on a grill and steeping it in hot sake. The ancient savoury beverage is said to be rich in umami flavour and it’s very popular in Japan during the winter months.

Although the drink is significantly less popular outside of Japan, you can order Hirezake at a small number of American restaurants that are serving it. But beware, because consuming Fugu that’s not expertly prepared can kill you!

Due to the fact that the fish contains toxins that are hundreds of times more poisonous than cyanide, chefs must obtain a special license verifying that they possess the skill required to properly clean and serve the fish. On top of that, any restaurant looking to serve Fugu fish must also obtain a license verifying it’s safe for consumption.

Are you brave enough to try this dicey Japanese delicacy? Read more! >>>

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Drinking in Public: A Recipe for Prosperity or Disaster?

Bourbon Street, New Orleans

When it comes to drinking in public, the rules haven’t always been the way they are today.
But in cities like New Orleans, Louisiana, the laws regarding drinking in public have remained very different than they currently are throughout the majority of North America.

It’s not uncommon to see someone walking down the street in New Orleans with a drink in hand, and it’s a policy most local residents hold near and dear to their hearts. Although New Orleans is perhaps the most recognized destination with an open alcohol policy, it’s not the only place where you can take your beer to-go.

A small number of other cities across the U.S. like Butte, Montana and Erie, Pennsylvania also allow open alcohol to be carried through most of the city. More and more cities are looking to get on board with the trend moving forward, in an effort to boost local economies. However, not too long ago it was actually legal to drink in public throughout most of the U.S.

It wasn’t until the 1970s that countries and cities began to outlaw public drinking due to it’s association with rowdy and disruptive behaviour.¬†Meanwhile, this wasn’t the case in New Orleans where the 1960s saw the rise of “window hawking”, when clubs would sell alcohol in to-go cups through a window. Residents of the city claim the overall atmosphere is more open and friendly because drinking in public is allowed.

As for places like Erie, Pennsylvania, the open alcohol policy has reinvigorated the community. Businesses depend on the alcohol sales to help support the local economy, and public drinking laws are imperative to the success of local festivals and street parties that stimulate the economy during the summer by increasing Erie’s popularity as a tourist destination.

What are your thoughts on drinking alcohol in public? Would it cause too much of an increase in drunk and disorderly behaviour, or could it be a viable source of economic development? Read more>>>

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Australian Whisky: Rising Through The Ranks

 

Starward Distillery in Melbourne, Australia

 

As you may or may not already know, a growing number of countries around the world are entering the global whisky market and creating competition for the long-established brands we know and love. Australia happens to be one of the countries that’s quickly making it’s mark on the whisky scene, with more than 120 distilleries currently listed there.

Sullivan’s Cove is one of the oldest and most renowned Australian whisky distilleries, founded in 1994 with a focus on creating entirely Australian whisky from locally sourced Tasmanian barley and water. Since then Sullivan’s Cove has rapidly emerged into the industry, winning numerous awards over the years including an award for “World’s Best Single Malt” in 2014 at the World Whiskies Awards.

Many other Australian distilleries are hopeful about expanding into worldwide markets in the near future. Starward Distillery (pictured above) is another globally recognized Australian whisky brand with a strong focus on exports to Western markets. Other Australian whiskies to keep an eye out for in the future include Hellyers Road, Limeburners, and Nant.

Does this mean we’ll see Australian whisky break through into the Western market and compete with some of our all-time favourite brands?¬† Read more >>>

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Sazerac Distillery Collapses

 

Sazerac and Buffalo Trace Distillery Collapses

Sazerac and Buffalo Trace Distillery Collapses

The next time you order a Sazerac cocktail, it may be a little more expensive, as the 1792 Barton Distillery RackHouse collapsed damaging 18,000 barrels of the 20,000 barrel storage. With up to 90% of the stock of Sazerac Whisky and Buffalo Trace Whisky damaged 2 collapses (June  22nd and July 4th) the question is, will the distillery recover?  Read More>>>

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BartenderOne helps Pilots Friend achieve a $100K investment from Dragons Den

Not just an energy drink, an all natural bittersweet beverage with NO CRASH!

Not just an energy drink, an all natural bittersweet beverage with NO CRASH!

 

BartenderOne Performance Bartenders were asked to help in a Dragons Den Pitch for Pilots Friend Beverages, and in unprecedented fashion, 3 of the Dragons aligned to work out a deal for 7% equity each, to help build this brand.  A big part of the pitch was the beverage presentation, use of fire, and flair technique to make an impact on the Dragons and to reinforce the quality of the Pilots Friend brand.  BartenderOne was proud to be a part of this successful pitch!

 

Click on the image above to see the Pilots Friend pitch on Dragons Den.  BartenderOne and its staff congratulate Pilots Friend and wish them the best of success in their future partnership!

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The Header6 THINGS YOU NEED FOR EVERY SHIFT
  So your about to head off to work and you want to be prepared way beyond believe well BartenderOne and CSB got you covered. Here are the 6 things you need to bring to every shift for smooth sailing and of course amazing tips. 

Cocktail Shaker/Tin 
¬† Now we have all watched James Bond that’s for sure. And if not there’s your bartending homework right there. The infamous Shaken not stirred can only be done with one object and that’s the cocktail shaker or tin as most people refer to it as. This¬†usually¬†28oz¬†cocktail¬†shaker is a bartenders best friend it allows you to smash, shake and mix any drink known to man. Its also is an essential tool in flair for nesting which is when you catch the bottle in the tin. Now you might think how could this one tin do so much well then I would reply with why you thinking so much about a tin and just bring it to the bar. Trust me you need it.

Bar Spoon
¬† Now, what happens when James Bond doesn’t come by the bar and we need to actually stir a cocktail well you sure as hell aren’t putting your finger in there and going to town. There’s a lovely tool called the bar spoon which allows you to do said task. This allows for the fanatic martini expert to be pleased with your stirring skills, as well this amazing tool works great for layering shots and drinks allowing for a whole new level of engagement for the guest. So don’t forget and grab that spoon next time before you go to the bar.¬†

Jigger
¬† So you go to your brand new bar and your so excited because you know how to free pour and you’re ready to go but your bar manager just randomly decided that oh we need to clean the spouts and takes them all. Now what do you do free pour without spouts, no silly grab that jigger and get jigging. Jiggers are an amazing tool for measurement and allow for you to be accurate every single time but more importantly they allow you to be ready to bartend even if there are no spouts. And lets be honest what’s not more classy then a bartender and there jigger.

Hawthorne Strainer 
¬† Now I don’t know about you but not everyone likes getting huge chunks of ice and food tossed in there face when drinking there cocktail, if you do good on you. But for the most of the world, we need to strain that shizzle. And how do we do that well with our Hawthorne Strainer of course! Hawthorne strainers are perfect for a tough bar night because they just make your job that much easier and when you have your own you don’t have to worry about where its been or if its clean so why not just grab yours and go.

Speed blade
¬† Now the bars packed you have over 100 people ready for drinks and one beautiful lady comes by and asks for 20 beers for table 7 and you think to your self thank god. You go to the beer and realize you don’t have a speed blade. What you gonna do pop all those bottle tops off with your tin now that’s going to take along time, isn’t it. Wish you had a speed blade bottle opener well next time make sure to bring one with you so that 20 beers becomes a 20-second affair instead of an hour. As well come on its called a speed blade how much cooler can you get.

Corkscrew
¬† Now I don’t know about you but I like tips, they make me money and they make me happy. You wanna know what has a great tip to drink ratio that’s wine. But if your the dummy that forgets to bring there corkscrew to work you won’t be the one getting those tips that’s for sure. Corkscrews allow you to do two things deal with wine efficiently and effectively. Plus you can rack those wine tips up fast.

Now if you don’t have these tools don’t sweat it BartenderOne has got you set all you got to do is call us and come pick your stuff up as simple as that. 
(416) 461-4441 
Or come walk on in at 95 King Street East, Toronto Ontario
jiggerphoto

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