Bartender Journey Number 273
This time on the show we talk about the science of flavor with Derek Elefson.
Derek shared some great resources with us:
Our sponsor this week is CAKE POS.
CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience. Stop worrying about tracking every sale - CAKE does that for you. No matter where you are, you can check in on daily reports and know they’ll be up to date.
To get started with CAKE, check out trycake.com/bartender. For our Bartender Journey listeners, you can get $750 off the activation fee. That's a 75% discount.
This time on the show we talk with Mr. Philip Duff. I caught up with Philip after a great seminar he put on about Irish Whiskey, sponsored by Knoppoge Castle Irish Whiskey, which is a great brand.
Irish Whiskey has such a tumultuous history,
There was the great rise and fall of Irish Whiskey and right now another great rise, or resurgence.
We’ll get into some of it with Philip during the interview.
Our sponsor this week is CAKE POS.
CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience.
To get started with CAKE, check out trycake.com/bartender. For our podcast listeners, you can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support.
This time on the Bartender Journey Podcast we speak with Andrew Watson who is originally from Australia, but now lives and bartends in Sweden. He is competing in the Bacardi Legacy competition.
Andrew’s Bacardi Legacy Cocktail is called Cubist. Recipe:
45 ml Bacardi Silver | 20 ml dry vermouth | 2.5 ml (or a barspoon) Pastis | 25 ml Prosecco | 20 ml Honey water (1:1) | 25 ml Lemon juice
Follow Andrew’s Bacardi Legacy journey:
Our sponsor this week is CAKE POS & Management system from Sysco.
To get started with CAKE, check out trycake.com/bartender.
Bartender Journey listeners get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support.
Today on the show we talk with Dan Newcomb who is an expert on Liquor Licenses. Its tricky out there trying to navigate the liquor license process. Dan will share some insights with us on this complex issue. Dan's company is Liquor License Advisor.
If you are anywhere near San Antonio TX BarSmarts Advanced is coming to San Antonio, TX on April 2nd, 2019. It’s a full day of education with the masters of the bar industry like Dale DeGroff, David Wondrich, Paul Pacul, Steve Olson, Doug Frost, and Andy Seymour.
One of the distilleries I visited while in Ireland was Pearse Lyons distillery. Dr. Pearse Lyons had deep family roots in Dublin. There was an old church that had fallen into disrepair and was abandoned for many years. In fact Dr. Lyons’ grandfather is buried there. Dr. Lyons purchased the property and his wife restored it into a beautiful distillery. Unfortunately Dr. Lyons’ passed away in 2018, but the distillery is lives on. We have some pictures on bartenderjourney.net
Pearse Lyons Distillery in Dublin, Ireland
Tag along on a distillery tour of Tullamore D.E.W.’s state of the art facility. Opened in 2014 it is the first distillery to operate in Tullamore, Ireland since 1954.
Tullamore D.E.W. Whisky Ambassador Kevin Pigott shows us around, shares lots of Irish Whisky knowledge, and even mixes us up some cocktails!
Travel Log from Dublin, Ireland.
Interview with Chris Hayes, Distillery Brand Ambassador from Teeling Irish Whiskey.
We at Bartender Journey LOVE Ireland, Irish whiskey and Irish pubs so we’re excited to bring you episode No. 268, Travel Log directly from Dublin, Ireland!
Last year for St. Paddy’s Day, Episode No. 245, Hazel interviewed Stephen Teeling at Blacktail in NYC and we had a great time at their St. Patrick’s Day party with US Brand Ambassador, Conor Sweeney. If you haven’t heard it yet, give it a listen.
So thanks to the Teeling team again, at one of the stops on the Teeling National Irish Coffee Day at My Friend Duke in NYC with Jody McLoughlin, @whiskeydruid on IG , we were able to set up a tour and interview with Chris Hayes, @chris_hayes_twc on IG, Teeling Distillery Brand Ambassador. Special thanks to Rebecca Bell and Sandra Rudelic from Teeling for making this happen!
Chris chats with Brian about the history of the Irish whiskey market, traditional Irish whiskey distillation of pot still vs. column still, introducing Irish whiskey to Scotch drinkers and what makes the Teeling Irish coffee different from other Irish coffees.
If you're not familiar with the trinity of Teeling whiskeys they are: the Small Batch, Single Grain and Single Malt.
Since we’ve spoken to Teeling last year, they’ve made an amazing splash in the World of Whisk(e)y, including breaking the world record for most expensive auction with their Teeling Whiskey Celebratory Single Pot Still sold online via Whisky Auctioneer in September 2018 at £10,000, ,the highest price ever sold by a whiskey from a new disitllery and was also the first release of whiskey surpassing the previous record of £7.900 that was distilled at their Dublin site.*
If you're fortunate enough to be in Dublin, make certain to book your visit to Teeling!
Florence, Italy is an amazing, beautiful and historic city.
Florence's Life Beyond Tourism inciative offers some interesting lessons.
Is it possible to be too ambitious with your cocktail program. I visited a bar/bistro/restaurant that I thought was trying to do TOO much.
I visited two vinyards in the Chianti Classico region:
A brief wrap up of my adventures in Edinburgh, Scotland. Plus a snippet of a bus tour around the city.
What an amazing city. Full of friendly, hospitable people. A town with deep history and fascinating things to see. And lots of great whisky!
Next stop on the Bartender Journey tour - Paris!
Happy New Year. I hope its full of great things for you.
I’m starting 2019with an epic trip. I Bartend at a private club and we are closed after New Years Eve for almost 6 weeks.
So I am taking my time off and going to Europe for over a month!
I am bringing my audio gear and hope to push out some podcasts from the road. I will be visiting some distilleries, and lots of bars and restaurants, so the plan is to have you follow along on the trip a bit.
The shows might not always be completely Bartending focused, but should be interesting.
I leave today, Jan 3, 2019 for Edinburgh Scotland. Then I go to Paris for 4 nights, I’ll take a train to a small town called Chambery, then ski in the French Alps for a few days. I’ll go to Geneva Switzerland, then on to Florence and Rome and last stop Ireland.
Follow me on IG at BartenderJourney for some pictures and hopefully you are subscribed to the podcast so you get the shows as they come out.
Fresh lime juice is just an amazing ingredient. Of course by “fresh” we mean it is freshly squeezed from an actual lime, but also “fresh” in that it is less than 24 hours old.
Its expensive though. And the cost fluxuates. Another thing to consider is the method you use to squeeze the limes. We discussed this back in episode #214.
The more I thought about these two issues – the cost ie trying to maximize yield, and the fact that there is so much yummy goodness in the skins, I started to experiment. If you’ve ever made oleo sacrum, you know that sugar draws the oils out of the skins. To make oleo sacrum you peel the citrus - usually lemons but can be any citrus – so that you have only the skin and none of the white pith. You add regular granulated sugar, cover or better yet vacuumed seal it, and let it sit. After awhile all the sugar is turned into an oily delicious sort of thick syrup. You can add hot water to this and strain out the solids, or add the whole thing solids and all to a punch.
I thought “what if I add sugar to my left over lime husks?” Sure enough it worked as planned. It increases the yield by about 50%! It also tastes great in cocktails. Of course we are adding a little sugar, so that has to kept in mind when adding simple syrup or other sweeteners to a drink made with the juice.
I’ll explain my method from start to finish. Maybe you’ll want to give it a try: