Misconceptions…
As a bartender, I frequently deal with guests who have misconceptions about the cocktails I make. Â People tend to drink beverages with little or no flavour other than the lime that is squeezed into their lowball. Â It is a little beyond me why someone might want to drink something that tastes like nothing, but my own pre-conceptions aside, everyone is entitled to drink what they want. Â Far be it for me to tell you what you like! Â Give me a chance and I will certainly show you my version of a well balanced creative cocktail, and if you dont like it, I will buy it for you and you can go back to your vodka soda.
I have recently purchased a house with my fiancĂ©, in one of my most unfavoured places, Oshawa, Ontario.  Commonly known as  “the SHWA”, “the SHWIGGEDY”, I had my own misconceptions that had always had a sour taste in my mouth about this place, that was until I recently met my new neighbor Missy. She welcomed us to the neighborhood with a bottle of gin from her late husband. “I can’t stand the stuff”, she said with a scrunched up face.  That was my cue to show her what a wonderful backbone a good Gin could be in a cocktail that was lovingly mixed.  I had never tried this particular bottle, but I played with it a little and when I was happy with a new gin cocktail that worked with this particular spirit, I decided to invite Missy over for a to taste it. I proceeded to mix her up a cocktail that was adapted from a bartender I met years earlier, but worked particularly well with this spirit.
No.209 gin, Pimms No. 1, Rubicon guava juice, cloudy apple juice, fresh lemon juice, simple syrup & some bruised mint. Finished off with some caramelized Angostura Bitter figs. Needless to say, she had never tasted anything like it and I think I am her new best friend! Just as I had a misconception of the place I now call home & she had a similar misconception of gin. I was reminded of the dangers of passing  judgement on something, because sometimes all it takes is the right individual to show you how it really is.  They say that when the student is ready, the teacher appears. As it turns out, I love to teach people about mixology and bartending and while there is a quiet cocktail culture out here in Durham, I think I shall be the pioneer & unleash some phenomenal cocktails on the taste buds of the SHWIGGEDEZE!. The cocktail was called Gone Native, think I’ll change it to what I am now proud to be….Oshawa Native. From out east, may your vessel never be empty, keep mixing 🙂
Jeremy!
As a bartender, I frequently deal with guests who have misconceptions about the cocktails I make. Â People tend to drink beverages with little or no flavour other than the lime that is squeezed into their lowball. Â It is a little beyond me why someone might want to drink something that tastes like nothing, but my own pre-conceptions aside, everyone is entitled to drink what they want. Â Far be it for me to tell you what you like! Â Give me a chance and I will certainly show you my version of a well balanced creative cocktail, and if you dont like it, I will buy it for you and you can go back to your vodka soda.
I have recently purchased a house with my fiancĂ©, in one of my most unfavoured places, Oshawa, Ontario.  Commonly known as  “the SHWA”, “the SHWIGGEDY”, I had my own misconceptions that had always had a sour taste in my mouth about this place, that was until I recently met my new neighbor Missy. She welcomed us to the neighborhood with a bottle of gin from her late husband. “I can’t stand the stuff”, she said with a scrunched up face.  That was my cue to show her what a wonderful backbone a good Gin could be in a cocktail that was lovingly mixed.  I had never tried this particular bottle, but I played with it a little and when I was happy with a new gin cocktail that worked with this particular spirit, I decided to invite Missy over for a to taste it. I proceeded to mix her up a cocktail that was adapted from a bartender I met years earlier, but worked particularly well with this Gin.
No.209 gin, Pimms No. 1, Rubicon guava juice, cloudy apple juice, fresh lemon juice, simple syrup & some bruised mint. Finished off with some caramelized Angostura Bitter figs. Needless to say, she had never tasted anything like it and I think I am her new best friend! Just as I had a misconception of the place I now call home & she had a similar misconception of gin. I was reminded of the dangers of passing  judgement on something before you have really given it a chance, because sometimes all it takes is the right individual to show you how it really is, or how great it can be!  They say that when the student is ready, the teacher appears. As it turns out, I love to teach people about mixology and bartending and while there is a quiet cocktail culture out here in Durham, I think I shall be the pioneer & unleash some phenomenal cocktails on the taste buds of the SHWIGGEDEZE!. The cocktail was called Gone Native, think I’ll change it to what I am now proud to be….Oshawa Native. From out east, may your vessel never be empty, keep mixing 🙂
Jeremy!
Aushentoshan Switch Competition August 12th!
Last night I attended the Regional finals (as a spectator, this time) of the Toronto Heats for the Aushentoshan Switch Competition at Rock Lobster Restaurant in Toronto! It was a great turnout of both industry-folk and friends of the bartenders. I would of been a competitor in this mixology competition as well…probably… but my submission did not get to them in time. Ah, such is life. But I’m glad it turned out the way it did, because I would of gotten WHOMPED at this event. Here’s why:
There were some big names present like Michael Webster of Bar Isabel, Adrien Stein of Rock Lobster, and even David Mitton, known to judge competitions like this, was stretching his competition muscles once again. Alongside these industry leaders were some up and comers like  Adam Vogler and Aaron Male. I was quite impressed with the caliber of cocktails and the choices the Mixologists made for their creation.
In the end, second place was awarded to Michael Webster with first place taken by Vincent Pollard! Vincent happens to be a former student of BartenderOne School. At the event, him and I got to reminisce on how his bartending career as grown and he mentioned that it started when I, personally, taught him. I see and meet a lot of people, so I at first I was very humbled, but I definitely remember Vincent from a Get Into The Spirit workshop he attended one evening at BartenderOne.
That’s how it all starts folks. Â I say this to all my students: all I hope is that they take one new idea or concept away from a class/lecture/workshop/bartender training that I, or any one of the BartenderOne instructors, teach you. That’s my passion and my reward, and to see it in practice at Toronto Competitions that I attend is heart-warming. Maybe that sounds a little conceited, but that’s why I became an instructor: to make better bartenders, and it’s happening. Oh, it’s happening. Congratulation All!