Sother Teague of the great East Village NYC bar Amor y Amargo has a very specific and wonderful approach to hospitality.  During the Tampa Repeal Day Conference, Sother gave a great talk about the steps of service that are followed when people come into his bar.  It was a really great seminar and something that everybody in the industry can learn from.  He called the seminar “The Psychology of the Room.  How to use Inherent Human Behavior to Guide People Through Their Time in Your Space”.

I asked Sother if he would be a guest on the Bartender Journey Podcast to talk about his great bar in Manhattan, and also about the great seminar about Hospitality that he gave in Tampa.

Sother’s philosophy on service is designed to provide the best possible experience for his guests.  As he says “We don’t sell the drinks, the ice, the bitters.  All that stuff comes free with the Hospitality”.

Toast of the Week:
Here’s to the nights that become memories, the friends that become family, and the dreams that become reality.

On the Bartender Journey Podcast # 73, Vano is back in the studio!  Vince and Vano talk about Historical Cocktails and how to get people to experience 'new' (ie: classic) cocktails.

Vano has a great method for getting guests to upgrade their drink choices!

Some of the cocktails discussed include:

• The Sidecar, (Brandy - preferably Cognac , Triple Sec or Cointreau & Lemon Juice;  Served Up in cocktail or coupe glass rimmed with sugar)
• Americano, (Campari, Sweet Vermouth, Club Soda; Build in a Highball Glass)
• Bronx Cocktail, (Gin, Sweet Vermouth, Dry Vermouth, OJ; Served Up)
• Horses Neck, (Whiskey - preferably Bourbon, Ginger Ale, Angostura Bitters; Build in a Highball Glass, garnish with a large Lemon Twist)

Take a listen to the show with the player below, or subscribe on iTunes!

Also, get Inspired! Give thanks to Jerry Thomas, "the father of American Mixology."

I love a well made Classic Daiquiri.  A Classic Daiquiri is not a slushy with fake strawberry or banana artificial flavoring.  It is simply Rum, Sugar and Fresh Lime Juice.  It should be shaken vigorously with ice then fine strained and served Up.

I also love the variation of this drink called the Hemingway Daiquiri which adds some Fresh Grapefruit and Maraschino Liqueur & omits the sugar.   

I made myself a Hemingway Daiquiri recently and was looking at my lovely bottle of Campari.  I looked back at my Daiquiri, and then the Campari.  You probably know where this is going...I thought, "what happens if you put a little Campari in this drink?"  Well, personally I think its great.  The tart flavors of the lime and grapefruit, balanced with the sweetness from the maraschino liqueur and the bitter/tart flavor of the Campari produced a complex summer cocktail that I think is awesome.  Cheers!

1.5 oz Light Rum
  .5 oz Campari
  .25 oz maraschino liqueur
  .5 oz fresh grapefruit juice
  .5 oz fresh lime juice
  .25 oz simple syrup

Shake vigorously with ice.  Double stain into a Coupe Glass.  Cheers!

(As a side note, Philip Green wrote a great book about Ernest Hemingway's relationship with cocktails:  To Have and to Have Another.  You can here more about this subject in Bartender Journey Podcast #37)

This week on the Bartender Journey Podcast, Vince chats with the CEO and General Manager of Cocktail Kingdom.

Cocktail Kingdom is a supplier of professional bar tools, bitters and syrups.  

Vince has a great talk with Greg Boehm and Ethan Khan about cocktails, bar tools and professional bartending.  These gentlemen are extremely knowledgeable about cocktail history and trends.

Take a listen here or subscribe on iTunes.

Cheers!

This week on the Bartender Journey Episode #66, Vince interviews Miles Thomas.  Miles is a Bartender and the proprietor of the Scrappy Bitters company.

Bitters are the Bartenders "Salt & Pepper" - a great way to add complex flavors to cocktails.

Take a listen here or subscribe on iTunes.  Cheers!