Category Archives: Uncategorized

Pissed bartender destroys customer’s credit card and then throws the pieces in her face

A couple days ago we mentioned the story about a bartender who responded to a drunk guest throwing his face on her face to stabbing his hand Hannibal Lecter style. Today we have a somewhat similar case – with much less blood – regarding a short tempered bartender and a card with no funds in the city of  Dayton, Ohio.

Check the story:

“A West Milton woman’s recent request to run a bar tab set in motion a bizarre set of events at a local bar that could not possibly have been the best use of two officers’ time.

The bartender decided to charge the woman’s debit card instead of holding it for the tab she requested, according to a police report.

The 23-year-old’s debit card was declined for insufficient funds.

Things spiraled out of control from there, as they often do in these situations.

The bartender told the woman her card was “no good” and accused her of trying to scam him, the report says.

The woman protested as the bartender tore at the card in a scene that must have seemed like something you’d see on “Real Housewives of New Jersey.”

She told the bartender that the card was her only means of getting her paycheck to be deposited at midnight.

Not buying it, the bartender broke the card in half and threw the pieces in the woman’s face.


A short time later, the woman called police and her bank. She learned her paycheck had been deposited in to her account after all.

Officers interviewed the woman and the bartender.

The bartender said he decided to charge the woman’s $9 drink to her card when he realized she was paying with a debit card and not a credit card.

According to police reports, he said he was scammed recently by another person and now “just tears up people’s cards when they are declined. He said the debit cards are not real credit cards and they are just the same as a loaded card someone gets from the blood bank.”

OK, what?

He doubted the woman’s story about being paid at midnight and told police he wasn’t about to let the woman scam him so he tore her card in half. He asked the officers if they had ever heard of anyone checking at midnight to see if their checks were deposited”


So what you think?

We know that this industry is harsh and it implies dealing with a ton of cheap drunks trying to scam you, but do you consider this bartender’s actions were justified?

Let us know your opinion


Original Source:


Dayton Daily News Online:

Angry bartender destroys customer’s debit card

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15 Reasons NOT To Date a Bartender


A few weeks ago we shared a very popular article listing the 10 reasons to date a bartender. Now, to be fair, we are reproducing a very good reply to this originally mentioned in the Huffington Post.

Here are the 15 reasons NOT TO DATE a Bartender. Check it out and let us know your opinion.

15 Reasons NOT to date a bartender

1: You will not see them. When you do they will look like they are a) hungover and b) exhausted. This is because they are a) hungover and b) exhausted.

2: Whenever you visit a bar together, no matter how stunning you look, their first glance will always be at the spirit selection. If the bar has a poor spirit selection, they will be depressed and listless for the rest of your evening.

3: Unless you are willing to learn something about aged rum and the subtle nuances of various bitters, they will resent you.

4: No matter how super-smart they actually are, all your friends will think they have less than three GCSE’s to their name and almost certainly in humanities subjects like drama and home economics.

5: Other women will hit on them and they will reciprocate under the guise that all bartenders need to be “professionally single.”

6: On a sunny day, when you wish to frolic in the park, they will be hidden in a sweaty pit of duvet moaning in pain at the sunshine creeping through the window like the vampires of old.

7: Face facts, your mother is not going to be pleased.

8: Every holiday you take together will have a hidden alcohol theme. You may visit Cuba (Havana Club), Guatemala (Ron Zacapa), and France (Hennessy Silver Jubilee 1977) but you will never visit Egypt, (makes nothing) Cambodia (less than nothing), and Puerto Rico (Bacardi).

9: You will have at least six conversations a day about how c**p the tips are. Then you will eat out and they will leave a c**p tip because their tips are c**p. (This may be deemed controversial in the USA where you get on average a dollar a drink; however in the UK, Australia and New Zealand you get on average a dollar a fortnight divided between eight of you with a discretionary percentage to the kitchen, so I’m sticking with it.)

10: In fashion, both on shift and off, they will lean toward wearing more black than Johnny Cash at the height of his career (1960-1963) and only marginally less than a Hasidic Rabbi.

11: Their natural musk will be the faintly perceptible smell of Jagermeister.

12: Years of inbuilt cynicism from dealing with the general public means they will believe in no faith, creed or deity but will fly into an uncontrolled state of rapture at the mention of the name Dale Degroff.

13: Their sexual performance will be limited by a bad back caused by years of picking up heavy objects with poor lifting technique. Plus who knows what effect years of living off pizza, KFC, the bar’s complimentary peanuts and dubiously coloured staff meals has had on their sperm count.

14: Your chances of getting on the property ladder are slim, as the pay is so bad it will take you approximately 1,253 years to get a down-payment together, and then only on a one-bedroom flat in Croydon, Loughton or Dagenham, which will never be cool or trendy.

15: They will judge all your friends harshly when they order a mojito.


Original Source:

The Huffington Post Online, “15  Reasons not To Date a Bartender”

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Nothing as dangerous as a pissed-off bartender

Police in Philadelphia are reporting an enraged bartender who turned the table on two of her patrons after one of them threw a drink in her face overnight, stabbing one customer and slashing another person in the arm.

Apparently the fight began when a patron threw a drink onto the unidentified woman behind the bar, the upset bartender then allegedly grabbed a knife and stabbed the drink thrower in the hand, police said.

She then allegedly slashed one of the man’s friends in the arm before fleeing the scene while visibly upset, according to investigators.

Officers caught up to the woman about a block away and took her in for questioning.

Both victims were taken to the Hospital in stable condition.

You can bet this lady makes a great Bloody Mary!!

Original Source:

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What is the best Canadian beer?



Canada is a country with a long tradition for high quality beer. Despite not being among the top ten consumer countries in the world, Canadians are known to be fiercely loyal to their national brands.

What do you think are the elements a Canadian beer must possess to be considered among the best?  Taste, availability nationwide, connection to national and regional identity and a historical lineage are among the most important elements to take into consideration.

Here we share what the ultra popular men lifestyle website consider to be the top 10 beers in Canada.


 Labatt 50

The beer was first brewed to celebrate 50 years of partnership between John and Hugh Labatt. Nowadays, most people either buy it ironically or to ensure no one will steal it from the fridge at parties.



Molson Dry

Described as a smooth, clean beer that boasts no after taste, Molson Dry remains one of that venerable old company’s strongest brands.





Produced from the pristine waters at the Purcell Mountains in B.C, Kokanee has been brewed since 1959 and it still remains BC’s most popular beer and has become one of the best Canadian beers on the west coast.


La Fin Du Monde

This beauty is a triple-fermented golden ale that boasts an impressive 9% alcohol by volume. Beer experts recommend serving it with gourmet dishes and fine cheeses, as opposed to the nachos and pork rinds that are served with most mass-produced beers.




Sleeman’s Honey Brown Lager  

George Sleeman started making beer way back in the 1800s, and this is a delicious addition to his impressive stable of brews.




Alexander Keith’s India Pale Ale

This clean, full-bodied beer was originally brewed for British soldiers serving over in India. It grew in popularity among the chronically soused fighting men, and with so many of them stationed in Halifax, Nova Scotia, it made sense to begin brewing it there.




This cold, fresh lager -housed in its trademark green bottle- was actually first brewed in Canada way back in 1867 by a woman named Susannah Oland. She sailed over from England armed with a recipe for a tasty October Ale. The rest, as they say, is Canadian beer history.


molson export


Molson Export

To the average, unappreciative Canadian beer drinker, Molson Ex is just another generic ale from a mega-brewery. To the judges of the Monde Selection Beer Festival, however, it’s a gold medal-worthy brew.

canadianmolson                                                                                                                                          Molson Canadian

Despite its unfair reputation as a plebeian beer, Canadian isn’t just a good beer (2003 North American Beer Awards’ Gold Medal winner in the lager category), it has also been part of the canadian drinking heritage for generations.



Labatt Blue

Originally marketed as Labatt Pilsner, but fans began calling it ”Blue” for both the colour of its label and the company’s support of the Winnipeg Blue Bombers. Savvy marketing execs picked up on this and the name was officially changed.   No other beer has woven its way into the Canadian cultural mosaic more than Labatt Blue (or Bleue as our French-speaking brothers say it). From callous-handed East Coast fishermen to tree-hugging hippies out west, Labatt Blue is almost universally enjoyed (or at least tolerated) by all us Canucks.


Now you know which are the best beers this noble land can offer, grab your wallet, hit your favourite bar and approve or dissaprove this list by yourself.

See you behind the bar!!!



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Halloween cocktails: The Zombie Punch



As you know, bartending offers you multiple options to get tipsy throughout the year and Halloween couldn’t be an exception.  There is nothing to celebrate Halloween like sipping a cocktail with enough alcohol to get you in a Zombie state.  
Get your hands on your bartending kit and your credit card ready to hit the liquor store and enjoy the Halloween Punch, a creation courtesy of our friends at the BBC (brits know how to pour alcohol btw)

PS: Remember to consume responsibly or at least keep the emergency services phone handy. Enjoy!!!


  • 10 tbsp dark brown sugar
  • 10½ oz lemon juice
  • 10½ oz white rum
  • 10½oz gold rum
  • 10½ oz demerara rum (preferably 151 proof)
  • 10½ oz pineapple juice
  • 10½ oz lime juice
  • 10½ oz passion fruit syrup
  • 8-10 dashes bitters
  • 1 pineapple

Serve with

  • 1 large pumpkin, top removed and flesh and seeds carved out and discarded, optional
  • 1 lemon, cut into eight pieces
  • 1 lime, cut into eight pieces

Preparing it:


  • Brown sugar and lemon juice into a jug. Stir
  • Add the white rum, the gold rum, the demerara rum, the pineapple juice, the lime juice and the passion fruit syrup to the lemon mixture and stir well
  • Pour into the hollowed-out pumpkin.  Add the lemon and lime pieces.
  • Serve


Original Source

Zombie punch. BBC Food Recipes. Available at:

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Taking a cocktail to a new level…. Wait a moment, Pizza Cocktail? This sounds interesting


As you may know, when you are talking about creativity for cocktails,sky is the limit.  Usually you can eat your pizza, now, thanks to the folks from Trattoria Neapolis, an Italian Bistro in California you can drink it too. The restaurant recently unveiled a pizza inspired cocktail that just makes you say mama mia!

This creation is made with tomato water, basil-infused vodka, ghost-pepper infused vodka, porcini powder, muddled basil and topped with a Parmesan and mozzarella foam.

Before expressing any judgement on such an odd combination, just remember that most cocktails these days follow this trend. With that in mind, we think this cocktails deserves you taking your bartending kit and bringing it to life, then you can let us know how it tastes.

But does it really taste like pizza? According to L.A. Weekly’s food blog, Squid Ink, it’s a “scarily accurate drink” that tastes as if your slice jumped into a Vitamix with a bottle of vodka.”

See you behind the bar!


Original Source: 

The Huffington Post Online. Pizza Cocktail At Trattoria Neapolis Might Actually Be Awesome

Available at:

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Toronto’s best flair bartenders showing that flair is not only for flash but for cash



Flair bartending has always been controversial: from those hard-core traditionalists who look down on it as a lower form of entertainment that discredits the profession to those who embrace it as an art and defend its enormous contribution to the guest experience.

The Toronto Flair League (TFL) is a collective for all those bar artists who not only can put together a great show by flipping bottles and tins  and setting bars on fire but can do it while offering a top service: skill, speed and grace together to offer and unforgetable experience to the guest. Night after night, the TFL guys polish their skills to raise the level of flair bartending in Canada and show the world that bartending is an art.

Nine of Toronto’s best flair bartenders, all of them quite young, ambitious and really promising gathered at the College Street Bar, a venue with a reputation for opening its doors to bartending talents, for a working flair competition to demonstrate that flair is not only for flash, but also for cash.


Kaitlyn Janetta, Rob Renda, Matt Conway, Phil Piasecki, Josh Alexandriw, Dustain Costain, Andres Herrera, Dan Sacco & Yusuke Ono: names that you have to keep in your mind since they will be rocking the bars throughout Canada and the world in the next years. Each and everyone of this bartenders put together an amazing performance combining rhythm with speed and precision. Three minutes for every contestant made this a fast an exciting competition, one of the challenges with flair bartending is that sometimes you can get too absorbed into the flair and suddenly realize that you only have 10 seconds to finish the drink or get penalized. This is why working flair brings out  the best skills of most bartenders



The top five bartenders were:

1st Yusuke Ono (Japan)
2nd Andres Herrera (Colombia)
3rd Dustin Costain (Canada)
4th Josh Alexandriw (Canada)
5th Matt Conway (Canada)

Congratulations to the participant bartenders. You guys show the world that flair bartending is taking over the industry.

See you behind the bar!

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Sweet on sours


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 flavors 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.

There is definitely an attraction to sweets that makes drinks like the chocolate martini popular. Everyone has a sweet tooth, but most people can’t have more than a few sweet cocktails before they need a change of pace and flavour profile.

With a myriad of sour liqueurs on the market, it’s hard to know which flavours will complement each other. Sour peach or blueberry have vibrant eye catching colours, but too often, these ingredients find their place on the back bar and never move because no one has taken the time to experiment. Current bar books and recipe manuals will give you an overview with some recommendations. Some manufacturers will also include token recipes on the bottle itself, but there is no better way to find out what fits with your concept or client base than spending some time experimenting for yourself.

Regardless of whether you’re a bartender, bar manager or concept director, (or perhaps you’re all three) a little education and the willingness to experiment can go a long way towards creating some great custom cocktails. Before you spend any more money on additional ingredients like sour watermelon liqueur, look at what you can make with what you’ve currently got on your bar. There are lots of drink engines on the Web, including a good online cocktail cabinet for free at where you can check-off the ingredients (both alcoholic and non-alcoholic) from a huge list and it’ll generate a list of all the cocktails you can make with your current ingredients.

I find that quite often the bottled sours have a bit of a laboratory look and taste to them, and if using sour liqueurs is not your speed, I encourage you to experiment with traditional sour cocktails made with raw ingredients. I guarantee that it will render better results than the bottled concoctions available, and you may just find a new favourite cocktail in the process.

Whisky and Amaretto Sours are definitely the most common in Canada. South of the border, Bourbon, Midori (melon liqueur), Pisco (brandy) and Tuaca (vanilla) sours are all very popular. If your bar makes an amaretto sour with a shot of Amaretto and barmix, try taking a few extra seconds to craft one from scratch using the sour recipe that follows and then do a taste test. The results are like night and day. The sour recipe below can be modified into many different variations simply by changing the alcohol.

The amaretto sour is a well balanced drink that is light, refreshing and easy on the palate. Give it a try and you’ll never go back! A willingness to experiment and a little bit of time are two keys to some of the most fun and rewarding research and development you’ll ever do. You’ll find that you can easily broaden your knowledge base about the products you serve and great ways to serve them

Check the recipe here:

whiskey sour recipe

See you behind the bar!!

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Cool as Cucumber

cucumber collins

Walk into almost any hip Toronto, Vancouver or Montreal restaurant and the cocktail menu you’re handed will likely describe mouth-watering concoctions that use fresh herbs, organic fruit and other top-notch ingredients.

Using cucumber in a cocktail may sound ridiculous at first. Until recently, only a few bartenders would even consider using cucumber as a garnish on a Bloody Caesar or Mary, but all of that is about to change. Cucumbers have somehow made the transition from a low-cost garnish to a top-shelf ingredient – bar chefs have embraced cucumbers as a hot, or cool, new addition to menus, along with a host of other ingredients that are making the migration from the kitchen to the bar.

Although signature cocktails are being whipped up in other big cities like New York and Los Angeles, Toronto’s gastronomic culture has inspired bartenders to raise the bar and take their cues from the kitchen. Bartenders are becoming known as “bar chefs” as they search for fresh ingredients, visit farmers’ markets, source artisanal spirits, and size up the competition in other cities

Most restaurants today aim to provide no less than the best when it comes to the food produced in the kitchen. Fresh vegetables make the best salads, and with a push towards healthy eating, many of our guests are opting for the healthier side salad versus fries or a baked potato. When we prepare drinks on the bar or food in the kitchen there should be more than a few similarities in our method. It seems more than a little ironic that we will accept nothing less than the best on the culinary front, and accept just about anything when it comes to the bar.

New York’s “King of Cocktails,” Dale DeGroff, head bartender of The Rainbow Room, is credited with reviving upscale specialty cocktails, having invented some 400 cocktails with fresh juice and no mixes. He emphasizes the importance of approaching a bar the way a chef approaches his/her kitchen. He believes that cocktails, like food, are about ingredients.

Increasingly, chefs are working with mixologists to create new and interesting drinks that contain ingredients not previously found in cocktails. Cucumbers have been a great addition to the cocktail list – they are not sweet, but lend a very refreshing taste.

Many restaurant patrons will have a cocktail to start the meal, and then move on to wine with the meal. The challenge is to create a cocktail that is good enough to prompt the order of a second round before the bottle of wine hits the table. Quite often it’s a little more than the smell of freshly muddled mint that prompts a run on mojitos. Working in an industry where the up sell is fundamentally important to profitability, fresh seasonal cocktails that sell themselves are worth their weight in gold.

See you behind the bar!

cucumber cocktail

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The bitter truth

History tells us that in originally, bitters were not only a complement but a necessity in the definition of a cocktail. Originally conceived as a medicinal tonic, bitters found their way as concentrated flavour stimulants that added the final kick to the mix and bring out the best qualities to each cocktail. In recent years, bitters have experienced a comeback along with the revival of classic cocktails. But do you know the crucial role that bitters play in the final presentation of a cocktail? Keep on reading;

By definition, a bitters is an alcoholic beverage similar to a spirit but principally derived from herbs and citrus dissolved in alcohol.

Bitters generally have a bitter or bittersweet flavour profile. They also commonly have an alcoholic strength of up to 45 per cent. But because they are so rich and full of flavour, bitters are normally consumed in small amounts (1/64 of an ounce to 1/32 of an ounce.)

Bitter liqueurs like Jagermeister were originally consumed for their medicinal qualities as much as their intoxicating properties, however, those mentioned here are considered digestif.

There are hundreds of brands of bitters but the worldwide bestseller and most readily available one in Canada is Angostura.

In addition to its original bitters, Angostura has an orange bitters that works well in  cosmopolitans, negronis and margaritas as well as most cocktails containing Campari, Cointreau, Grand Marnier, triple sec or blue curacao. Other exceptional orange bitters include Regan’s Orange Bitters No. 6, Stirrings’ Blood Orange Bitters and Fee Brothers’ West Indian Orange Bitters, which also produces grapefruit, peach, lemon and mint flavoured bitters. And then there’s Peychaud’s Bitters. While similar to Angostura, Peychaud’s has a big, bold red fruit flavour.

Over the years, the widespread use of bitters has dwindled due to the lack of education about this alcoholic liquor and bartender ambition. However, a couple of dashes of bitters can make an enormous difference in the depth of flavour in your drinks. They are also the best value for money investment a bar can make.

Take a traditional balanced cocktail like the Cuba Libre (rum and coke). Four elements are used to balance this drink and make it a bestseller: rum (strong); ice or water (weak), which balances the strength of the rum; cola (sweet); and lime (sour), which balances the  sweetness of the cola.

When balancing a cocktail based on these two axes, (strong versus weak, sweet versus sour), you end up with a drink that hits both sweet and sour taste receptors. Because the Cuba Libre hits two of the four taste sensors on the tongue — the others being salty and bitter — it is given a rank of two.

Then there’s the whisky sour, another cocktail classic. This drink has all the makings

of a great balanced cocktail. Even though its namesake is ‘sour,’ the addition of sugar or  simple syrup balances this drink and makes it palatable. Most bartenders use rye or bourbon, simple syrup and fresh lime juice to make this cocktail. However, if you look at the classic and sometimes forgotten recipe, it calls for two dashes of Angostura bitters. The addition of bitters to a whisky sour hits sweet, sour and bitter notes on the tongue, giving this drink a rank of three.

Drinks like the margarita naturally hit three of the four taste receptors — sweet (orange liqueur) balanced by sour (lime juice) and salty (salted glass rim). Adding a few dashes of orange bitters can create a cocktail that hits all four taste receptors, providing the drinker with an unparalleled taste experience.

So now you know all of this, get those bitters and pimp your cocktails to the next level.

See you behind the bar

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