Category Archives: Whats Hot

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!

Also posted in Bartender News, Featured Events, Flair Bartending, Raising the Bar | Comments closed

Hot off the heels of the “Made with Love Toronto Qualifiers,” meet Amy S. Amy is a bartender at Marche Restaurant in Downtown Toronto. Wanting to sharpen her skills and broaden her knowledge, Amy took the International Bar Chef Certification (IBC) in 2015. Speaking about the course, Amy says: “The class went way beyond my high expectations and gave me a new appreciation for the detailed aspects of Mixology. My instructor was engaging, knowledgeable and interactive. The material was not overwhelming, although some classes did require learning a bit of Chemistry which was actually a lot of fun! I really enjoyed the blind taste tests as well, and learning the history behind the main spirits groups. At the end of the course, we were required to put our new found knowledge to use, and were asked to create a cocktail menu. I enjoyed IBC so much, I picked up skills I use every day. Given the chance, I would definitely do it all over again!”

Amy’s signature cocktail is a “Longanesa Manhattan,” a Filipino inspired cocktail made with smoked Longanesa sausage.


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Also posted in Mixology, Uncategorized | Comments closed

The Allure of The Classic Cocktail

If your drink isn't up to your standards, send it back!


When I first started working in a bar, my first job was in a place that had a Speakeasy theme (back in the late 80s.) ¬†I was in my late teens and it seemed very new and exciting and glamorous to be surrounded by all these fancy cocktails with names like: ‚ÄúGolden Cadillac,‚ÄĚ ‚ÄúIron Butterfly‚ÄĚ and ¬†‚ÄúMexican Ferrari.‚ÄĚ ¬†Thankfully you never really hear about those cocktails anymore. There were, however, certain drinks that seemed to have an almost hallowed status: the Rusty Nail, Manhattan or Old Fashioned.¬† Almost thirty years on, ¬†just like the thirty years before, these cocktails still hold their place on cocktail menus around the globe.¬† Honestly, I think it was being exposed to this world of ‚Äúfine drinking‚ÄĚ that gave me the hospitality bug; the handsome Bartenders loved making these drinks because they appreciated the opportunity to employ their skill at making a perfect cocktail.¬†

With the reemergence of ¬†Cocktail Culture, there are still lots of people who look down on “mixology”. ¬†However, when you have worked alongside bartenders who can barely open a bottle of beer as I have, you really grow to appreciate the bartender who has an informed repertoire, who can modify an ingredient, or ingredients , ultimately creating something ¬†special and memorable .

Also posted in Bartender News, Mixology, Proper Service | Tagged , , , , , , , | Comments closed

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
  • 10¬Ĺ oz¬†lemon juice
  • 10¬Ĺ oz white¬†rum
  • 10¬Ĺoz gold¬†rum
  • 10¬Ĺ oz demerara¬†rum¬†(preferably 151 proof)
  • 10¬Ĺ oz¬†pineapple juice
  • 10¬Ĺ oz¬†lime juice
  • 10¬Ĺ 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:

Also posted in Proper Service, Raising the Bar, Uncategorized | Comments closed

Who’s hiding behind BartenderOne Montreal? / Qui se cache derri√®re BartenderOne Montr√©al?

Cette s√©rie d’articles est destin√©e √† vous informer sur les membres de l’√©quipe de BartenderOne Montreal. Cette semaine, rencontrez un de nos instructeurs, Jonathan Homier.

Jonathan Homier

Gradu√© de l’ITHQ en gestion de restauration, Jonathan est un mordu de l’industrie des bars o√Ļ il dit avoir trouv√© un √©quilibre parfait entre la cr√©ation et le conseil client. Derri√®re son bar, il est d√©termin√© √† int√©grer ses connaissances gastronomiques pour faire sortir de l’ombre la culture cocktail encore peu connue du public. Sa passion l’a donc transport√© de restaurants en bars √† cocktails et comp√©titions de bartending. Il a travaill√© notamment pour le Ritz Carlton, la Distillerie, le restaurant les 400 coups et le Lab, pour n’en nommer que quelques uns. Toutes ces exp√©riences l’ont men√© jusqu’√† l’ouverture de son propre bar en avril 2013, le B1. Il y est aujourd’hui barman, co-propri√©taire et g√©rant, en plus de transmettre sa passion et ses connaissances √† travers BartenderOne Montr√©al!

Get to know our team through this series of articles. This week, meet our instructor Jonathan Homier.

Jonathan is an ITHQ graduate in restaurant management, and a passionate actor in the bar industry where he has found the perfect balance between creativity and customer service. Behind his bar, he is determined to use his gastronomic knowledge to take the cocktail culture to a next level. His passion has led him from restaurants and cocktail bars to bartending competitions. He has worked for Ritz Carlton, La Distillerie, Les 400 coups and Lab Cocktail Bar, to name only a few. All of this has led him to the opening of his own bar, the B1, in April 2013. There, he now acts as a barman, co-owner and manager, while teaching his knowledge and passion at BartenderOne!

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Bartenderone @ Brock University

Recently Bartenderone launched its University Tour initiative up at Brock University’s 2011 Vendor Fair.  About 5 years ago we tested the water at Guelph University with a two day condensed version of the Bartenderone Masterclass and it was a great success.  Since then the Bartenderone Masterclass has quickly evolved into the most sought after bartending certificate in Canada.  What makes Bartenderone different?  What makes them better than the competition? 



¬† Unlike other bartending schools, Bartenderone‚Äôs focus is not on trying spirits and drinks and leaving class ‚Äúhalf in the bag‚ÄĚ and unable to retain any information that you learned.¬†¬†The focus is on understanding spirit profiles and executing cocktails with the concepts of synergy, accuracy, and speed being the main emphasis.¬†Sprinkle in some valuable wine knowledge and high impact, low risk flair techniques and our graduates are better prepared than any others entering into the hospitality industry.


Being a University graduate myself I can understand and relate to the day to day financial struggles of a student with a full course load.¬† Entering my second year at Guelph University my steady diet of Chunky soup and Mr. Noodles became very tiresome and I was becoming very weary of my increasing student debt.¬† Like most other students my only solution was to find a part time job to assist me with my problem.¬†While home for¬†Christmas break I attended bartending school in Toronto at Bartenderone and became one of the first graduates of the program.¬† This certification allowed me to go back to Guelph and immediately find a job barbacking.¬† Although I wasn‚Äôt making ‚Äúrockstar‚ÄĚ bartender money at first, barbacking was a great stepping stone for me and put a steady flow of money in my pocket to help me survive.¬† By third year, after a lot of hardwork and patience, I was bartending 3 nights a week and paying my rent in one week worth of tips!¬† All of a sudden I had a large amount of disposable income at my fingertips and the prospect of eliminating my student debt while still a student became a very real possibility!¬† Being very conscious of the poor spending habits of my past I put in place a very simple plan to save money that I learned while attending bartending school.¬† The result was one year of barbacking, two years of high volume bartending experience, and zero student debt when I graduated!¬† There are many part-time jobs available to post secondary students but none of them compare to the potential money you can make once you work in a tip friendly environment!¬† Bartending proved so lucrative for me that I became a full-time instructor and mixologist with Bartenderone.¬† Work smarter not harder!

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