If you’re headed down, make sure to stop by my session, Wednesday morning and if not, why aren’t you going? We’ll make sure to post details both for Tales and session tickets on both our blog and Facebook page.
The Bartender Journey Podcast will be taking a production break for the next few weeks and will return with a full length episode on July 26th.
We have lots of great interviews already recorded, plus I’ll be collecting lots of great audio at Tales, including an interview with the great whiskey writer Lew Bryson.
Meanwhile, this week we’ll kick off the Bartender Journey Summer (School) Social and will be posting and sharing valuable content on our blog, www.bartenderjourney.net and Facebook page, Bartender Journey Podcast on spirits education, cocktail competitions, industry events and more, especially during Tales. Make sure you follow Bartender Joueny on IG and FB.
If you would like to contribute in any way you can, by writing a piece for Bartender Journey, leaving a review on Apple Podcasts or sharing the show with a friend, we welcome your input. You can go to our contact page to get in touch. We’d love to hear from you and maybe feature something you wrote on BJ.
If this show has helped you out at all or entertained you…if you’ve learned a little something, please consider contributing to our Tip Cup
We will have another podcast for you on July 26, 2017. Lots more great content to come.
We look at some education options - one in NYC and one online.
Its a short show this week, but we think you'll learn a little something, or at least learn how to learn!
Mentioned on the show this week:
Cocktail of the Week:
The Pegu cocktail is a wonderful Gin drink. Great for summer. According to wikipedia the Pegu cocktail was “the signature drink Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen. The club was named after the Pegu, a Burmese river.” According to David Wondrich “We're not sure precisely when it was invented, but it had to be before 1927, when it turns up in Harry MacElhone's Barflies and Cocktails.” That book has been re-released with a forward written by Mr. Wondrich.
Here is David Wondrich’s recipe from Esquire.com
If you would like to take your Bartending to the next level and get some extremely detailed training…you can do it online from anywhere, in your own time and we have a discount code for 20% off! The Mixology Certification Program, also from our friends Chris & Julia at Mixology Talk is an amazing resource.
Enter the code “BartenderJourney” and you’ll get a 20% discount!
There’s been a lot of talk about Sustainability in our industry lately. Our friends on the Bartender HQ just did a second episode dedicated to the issue and I highly recommend you check that out. They had a lot of great ideas for cutting down on waste on their recent episode.
Tales of the Cocktail is doing a full day Sustainability Summit for the first time this year. Its on the Tuesday of Tales. We’ll be sure to attend as much of of the Summit as possible and report back to you.
Toast of the Week:
To the Holidays…all 365 of them!
Some photos from Frey Ranch Estate Distillery:
World Gin Day is the second Saturday of June each year. We will take this opportunity to dedicate an entire episode to Gin!
Sustainability Tip of the Week:
Ice = Water + Energy. Avoid filling your ice bin if possible. Keep in mind that it takes a lot of resources to produce ice.
Freshly squeezed lime juice is one of the most important ingredients in a good Bartender’s arsenal. Pre-packed bottled stuff is no comparison.
But HOW is the juice being produced? A Motorized Commercial Bar Juicer is certainly faster, more efficient and produces a higher yield than a hand press, but is the resulting juice the same?
In the Bartending Community we often talk about how the white pith of citrus is bitter, and should be avoided.
With the rotating cone of the Motorized Juicer, we must be pulverizing some of that pith, which will get into the juice, right? The oil from the zest will not be utilized at all, and will end up in the garbage.
When we use a Citrus Hand Press or stand up lever operated Commercial Citrus Juicer we smash the zest quite a bit. The oils from the zest would assumably be incorporated into the juice.
I used the following method to make my comparison.
I squeezed total of 18 limes – 6 each with the 3 different methods.
To evaluate the effect of the zest, I used a Y-Peeler to remove the peels from the limes for method #2.
Method #1: Waring Commercial Bar Juicer
Method #2: Hand Pressed – No Zest
Method #3: Hand Pressed – With Zest
Juice Yield (after fine straining):
Daiquiri Test, (and Cocktail of the Week)
-1 oz Real McCoy Silver Rum Aged 3 Years
-½ oz Lime Juice
- ½ oz - less 10 % - Simple Syrup
Taste of Daiquiris:
The difference was striking. Method #3 produced far superior results over the others. The Daiquiri was vibrant, fresh, and complex. Method #1 was flat, one dimensional and less fruity.
So, it looks like the motorized juicer will be gathering dust in my bar, and we’ll be setting the lime juice oils free with the hand juicer!
Josh Davis - Bar Institute Econo in Brooklyn, New York
we spoke to Mr. Josh Davis. He’s a Bartender, and a fine Gentleman from Chicago who also recently started working with Bar Institute.
James Menite - USBG Distillery Visit to Dad’s Hat Rye in Bristol, PA
We also talk to Mr. James Menite who is a Bartender at the iconic Plaza Hotel. Another fine Gentleman from NYC, who also is the vice president of the local USBG Chapter. We talk to James while on a USBG day trip to the
How do you take care of your mint behind the bar? If you have a good method, please let us know! Post your ideas on the Bartender Journey FB page!
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Participate in our Bartender Journey Fan Poll
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Toast of the Week:
The Lord gives us our relatives,
Thank God we can choose our own friends!
-From the book: Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings, and Graces Compiled by Paul Dickson
Craig's Bartender Journey began when he was a child fascinated by flair bartending at TGI Friday's to a server at Longhorn Steakhouse.
A combination of chemistry class in college, at-home cocktail experimentation and repping for a craft beer company steered Craig to his first distillery tour at Tuthilltown Distillery where a Bourbon Basil cocktail launched his drive to kick off his craft cocktail spirits education.
We hope you enjoy this episode, the first in our Bartender Spotlight : Behind the Stick series. You can reach Craig via email by clicking here. Or if you'd like to say 'hello' to Craig in person, you can find him behind the stick at Ousia in midtown west in NYC
Cocktail of the Week - from this week's guest,
The Wind Tunnel:
2oz Cedar Ridge Rye
1/2 oz Marie Brizzard Anissete
3/4 oz Lemon Juice
3/4 oz Simple Syrup
Orange Flower Water.
Strain over a Collins glass garnished with a lemon wheel anise star and a spray of orange flower water.
Bar Institute Leg 5 - This Ain't No Picnic - Social Justice: Income Equality:
Opening Session What are Fair Wages for FOH workers? with Catherine Barnett, Director - Restaurant Opportunities Center
One Fair Wage Campaign - Movement dedicated to fixing the industry's broken two-tiered sysem. According to onefairwage.com:
There is a well known shortage of good bartenders, so please make sure you are getting paid what you are worth…obviously being a real asset to the establishment puts you in a good spot. Find out more onefairwage.com.
Bartender Journey Listener Whisky X Discount - June 8th, NYC
We have a special 20% discount on VIP tickets to the Whisky X in NYC! Join Hazel on June 8th for whiskies, food trucks, live music and more! Visit www.thewhiskyx and use offer code WHXHAZEL to get these perks:
Hazel hopes to see you there
Nice Gift for Father's Day, (or for yourself!):
This week on the Podcast we speak with Nico Martini. His company Hypeworthy does digital marketing…mostly for the Hospitality and Spirits industries.
Record the answers to the above questions on your phone with a voice recorder app. Email it to firstname.lastname@example.org or if you prefer to answer via text, click here for the google forms survey.
The 2017 Kentucky Derby $1,000 Mint Julep pays tribute to the British origins of the Derby under the theme "The Sport of Kings and...Queens"
The Woodford Reserve Mint Julep (Classic)
Cocktail of the Week:
Woodford Reserve Punch reated by Jesse Vida of Blacktail NYC
This is an amazing punch for the warm weather of the spring and summer months.
Bar Institute: Econo Tour - NYC, Sunday, May 7th at Jupiter Disco (Brooklyn)
We invite YOU, Bartender Journey fans to bring friends and regulars to join us this Sunday,
May 7th at Jupiter Disco in Brooklyn as Bar Institute continues its Econo Series with a focus on social justice cause Income Equality.
CORE supports the children of food and beverage employees who are navigating life-altering circumstances or conditions. Visit their site at coregives.org for more information.
Help keep the Bartender Journey Podcast going! Visit our Tip Cup page or contact Brian directly about sponsorship opportunities!