Please visit our Patreon page and consider supporting Bartender Journey with a small monthly pledge.
The point of all this is to show how one small change to a cocktail can make a big difference. I think it also points out just how important every single ingredient is to the final drink.
Toast of the Week
Don’t walk in front of me,
I may not follow.
Don’t walk behind me
I may not lead.
Walk beside me
And just be my friend.
Let’s talk Irish Whiskey! The first thing to know about Irish Whiskey is that it is spelled with the “e”, as is generally done for American whiskeys.
Pro-tip for spelling
Teeling Irish Whiskey - Interview with Stephen Teeling
Hazel chats with Stephen Teeling about the growing category of Irish whiskey, how it helps to introduce whiskey to first timers and how Teeling challenges your ideas of Irish whiskey after an industry event at Blacktail in NYC
Fun Teeling Whiskey Facts:
Our Sponsor this week is Shaker and Spoon Cocktail Club. March's box was “Kiss Me I’m Whiskey!” for St. Patrick’s day. Hazel hosted a cocktail party with that box with some non-bartender friends (!) and also as a Facebook Live event.
Check out the videos on the Bartender Journey FB page.
Use coupon code “BARTENDER” at Shaker and Spoon Cocktail Club for $20 off!
Hazel is doing a FB live cocktail party using the Shaker and Spoon Cocktail Club’s “Kiss Me, I’m Whiskey” box. So I hope you’ll tune in for the fun and check out the live event on our FB page. It’s Sunday March 11, 2018 at 5pm Eastern, please join in and make yourself a drink and help support the show! The bigger the numbers, the better when we go pitch this to potential sponsors! More details on our Facebook page.
(If you haven't already listen to our Episode No. 241 where we speak with Gary Solomon and Neal Bodenheimer.)
l want to thank some great people that chose to help support this podcast. As I mentioned on the previous episode, my family suffered a devastating loss recently. Things are pretty complicated right now…I have a special needs son, and all of a sudden there is one less parent to take care of him, so I wont be returning to my Bartending gig for awhile.
I kicked off a Patreon campaign to help support this show.
I want to thank Zeke from Chicago, Ryan, PM - Pooch. Also, our friend David Eden-Sangwell from the Bartender HQ podcast, Dylan, Hazel and the Gnarly Gnome from the Cincy Brewcast, a podcast about the Cincinnati craft beer scene. And I also want to thank Dean and Leonardo for helping out.
If you’d like to support this podcast, go to bartenderjourney.net/patreon, where you can hear the previous episode, with more details and find a link to the Patreon campaign.
Tales on Tour will be in Edinburgh Scotland April 7-10, 2018. Tickets are on sale now.
Cocktail of the Week: Upside Down Martini
St-Germain brand ambassador Marlo Gamora turned me on to this drink. Its an upside down martini with a splash of St-Germain.
This week's episode is brought to you by Shaker and Spoon.
Visit their site shakerandspoon.com and use our discount code 'BARTENDER' for $20 off. Sign up by March 2nd to receive their new Kiss Me, I'm Whiskey box.
You may have noticed that there hasn't been a podcast episode for a few weeks or blog posts. Life happens and instead of posting about it here, I decided to have some real talk with you, my listeners, on the podcast episode.
Please listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio.
Join us next week as we resume our regular schedule featuring an interview with Industry Expert, Philip Duff.
Also, it would mean a lot if you could take a moment to visit our Patreon Page and consider supporting Bartender Journey with a monthly pledge.
Speaking of concert, this Tri-State event featured DJ Cherish the Luv, herself a Cancer survivor, rocking the tunes as guests enjoyed cocktails and product samples on tables throughout the venue.
Format: In each city, 8 ladies are chosen to compete in the semi-final. Round robin, the ladies go on stage two at a time in 4 heats. There are 4 that move on, and again they compete 2 at a time until there are
2 left for the final.
The competitors are given a list of drinks "to know" ahead of time. 4 judges then call out what drink they would like to have with any additional requests. So it can be by drink name or "a low ABV drink using [insert name of spirit and brand]".
The Tri-State Judges were
The judges and two bars were set up on stage and the four drinks (along with the sponsoring brands) requested were featured on jumbo screens.
Judging factors include taste, timing, technique, presentation, etc.
Our friend Becca Pesce, bartender at Dead Rabbit, Angel's Envy Whiskey Guardian, USBGNY member and one of Hazel's "Whiskey Sisters" went up against Samantha Casuga, also of Dead Rabbit and won. However, she dropped against Haley Traub of Dutch Kills.
Final Round: Celeste “Lucky” Dittanmo of Whistle & Tins competed against Haley Traub who ultimately won and will head to the Finals Chicago.
ENTER as a competitor, VOLUNTEER to help out or ATTEND with your friends by clicking on the links below
Important Speed Rack Upcoming Dates
Cocktail of the Week
For Dry January, our friend, Mimi Burnham, Guest on Bartender Journey No. 161 made a delicious nonalcoholic punch with Perfect Puree ingredients. Perfect Puree makes great pureed products, mostly fruit, which are awesome in cocktails.
If you'd like frozen samples sent to you, click "Samples Please!" .
"January Punch" by Mimi Burnham
(Makes ~3.5 Liters of Punch)
Combine lemon juice and sorghum syrup and shake well to thoroughly blend.
Add all ingredients, except for the Ginger beer & seltzer, to a punch bowl and stir to blend.
Add seltzer and ginger beer, and gently stir as to keep some bubbles.
Add ice to chill the punch;
Make an ice ring with rosemary, lemon wheels and fresh cranberries. The aromatics from the ice ring further enhance the punch.
Toast of the Week:
Here’s to God’s first thought, “Man”!
Here’s to God’s second thought, “Woman”!
Second thoughts are always best,
So here’s to Woman!
This wonderful cocktail, (I start to crave one as I write this at 10am), is a delicate balance of Rum, freshly squeezed lime juice and simple syrup.
Just as the simple omelet is considered a gauge of a Cook’s talent, a Bartender’s Daiquiri is a clue into a Bartender’s skill, methodology and education.
Substitute Gin for the Rum and you have a Gimlet. Substitute Tequila and add some orange liqueur - it’s a Margarita.
Maybe you feel like having a Daiquiri, but decide to serve it in a tall glass with ice and a bit of club soda plus some fresh mint. You just made a Mojito! Include the Seltzer, but leave out the mint, add some lemon juice and it’s a Tom Collins. The variations are virtually endless, and it is easy to invent new drinks based on what you have on hand with this base.
Lime juice a critical part of the drink. Forget about anything that comes prepackaged - freshly squeezed juice is the only option. Many people including myself do believe that keeping the juice in the refrigerator for about 4 hours produces the perfect juice. In fact Dave Arnold did a blind tasting with a group of Professional Bartenders who overwhelmingly chose a limeade made with juice that had been refrigerated for 4 hours over one with freshly squeezed juice.
After about 24 hours in the refrigerator, lime juice loses it fresh taste and becomes quite unpalatable.
We’ve talked about the Rum and the Lime Juice, now on to the sugar. Simple syrup of course is just granulated sugar dissolved in water in a proportion of 1:1. It’s important to measure, ideally by weight to ensure consistent results. Some Bartenders prefer a rich simple syrup for their Daiquiris, in a proportion of 2 parts sugar to 1 part water. Then you can experiment with different types of sugar. I prefer Demerara, (think Sugar in the Raw). It does affect the color of the drink slightly, but I think the taste is worth it.
As previously mentioned, the cocktail is shaken with ice, not only to chill the drink, but to dilute it with water. You may hear that a shaken cocktail should be 20% water, but referencing again Sasha Petraske, he would encourage his protégées to think in terms of the ABV (Alcohol by Volume) of the finished drink. This takes into consideration the alcohol content of the Rum, which varies a bit from brand to brand.
In the Bartending community there is much talk about the size and “quality” of various types of ice. In the great book Liquid Intelligence: The Art and Science of the Perfect Cocktail author Dave Arnold states there is no difference in the quality of the finished drink whether using small hollow cubes, (known as “hotel ice”) and 1 ¼” solid cubes from a Kold-Draft ice machine. However he was surprised by his own experiment when using 2” ice cube the drink had a noticeably nice head and texture. His recommendation is now to use a 2” cube plus a few smaller “agitator” cubes. The conclusion hast to be that with the larger cube the drink is shaken longer to reach the proper temperature and dilution, and therefore more air is introduced.
One wild card - I personally like to add a few drops of a saline solution made by dissolving some sea salt in warm water. I store it in a dropper bottle which ensures I don’t ruin the drink with too much salt. I find this little bit of salinity works great in many cocktails, but especially well in the Daiquiri. Maybe it’s a hint of the sea air...
So on the surface it would seem to be a simple cocktail, but as we dig deeper into what makes up this drink wonderful we see that there are subtleties that affect the final product.
The origins of many cocktails is murky and difficult to trace. For example there is a story that the Manhattan originated at the Manhattan Club in New York City in the 1870s, where it was invented at a banquet hosted by Lady Randolph Churchill, mother of Winston. The event was held to celebrate the election of Samuel J. Tilden as governor of New York State. However in his book Imbibe, David Wondrich disproved this by showing that Lady Churchill was actually was busy giving birth to Winston in England at the time.
In the case of the Daiquiri however, there is a written recipe dating back to the end of the 19th century.
The Daiquiri was apparently invented by an American mining engineer, named Jennings Cox, who was in Cuba after the Spanish–American War (1898). As the legend goes - while he was entertaining guests one night, Mr. Cox ran out of gin. Rum was produced on the island and easy to find. He procured some Rum added lemons, sugar, mineral water, and ice. His guests loved it, and wanted to know what it was called. It could easily have been named a Rum Sour, but he decided this delicious drink deserved a better name. He called it a Daiquiri after the nearby beach.
The Daiquiri became widely consumed in Cuba by American military and business people. It was introduced to Washington D.C. at the Army-Navy Club around 1909, supposedly by U.S. Navy Admiral Lucius Johnson.
Hugo Ensslin’s self-published book Recipes For Mixed Drinks, originally released in 1916 has a Daiquiri recipe. He called it the “Cuban Cocktail”, but according to David Wondrich he changed it to “Daiquiri” in a later edition.
Ensslin’s recipe is:
Philip Green who wrote To Have and to Have Another - A Hemingway Cocktail Companion, is a fascinating guy. He was our guest on Bartender Journey #181.
Below Brian Weber, Hazel Alvarado and Lincoln Chinnery enjoy cigars at the Filibuster Distillery event at Club Macanudo.
Meehan’s Bartender Manual by Jim Meehan is, true to its name, a Manual where Jim is our professor and we are his students. .This week's episode features a special dual review: Professional Bartender (Brian) and Cocktail Enthusiast (Hazel) as well as a cut from our interview with Jim from Podcast No. 89.
*Bartender Journey Podcast Holiday Bonus
For the raw audio from the Author's Table event, click here.*
BarSmarts Advanced - Los Angeles Tuesday, February 27, 2018
This is a one day in-person event and is highly recommended. You’ll need to take the online component first, which they now call BarStarts. At BarSmarts you’ll start with a light breakfast, then move to a tasting and then a practical exam, where make 3 drinks for one of the fabulous teachers - Dale DeGroff, David Wondrich, Andy Seamore, F. Paul Pacult, Steve Olson & Doug Frost.
If you are looking for an extremely detailed online cocktail course, check out the Mixology Certification Course from our friends at abarabove, put together by Chris Tunstal, you can take in your own time featuring videos and quizzes and you’ll get with a certification at the end. Yse the coupon code “BartenderJourney” for a 20% discount!
Cocktail of the Week
With the winter weather upon us
Brian's Hot Toddy
THE HOT TODDY GALLERY - FROM FRIENDS OF THE BARTENDER JOURNEY TEAM
On December 5, 1933 the 21st amendment was ratified and Prohibition ended and Repeal Day was born. Here are some fun facts about Repeal Day:
-The 18th Amendment is the only constitutional amendment that has ever been repealed by another amendment (the 21st Amendment).
-The term speakeasy is said to come from bartenders telling patrons to “speak easy” when ordering so as not to be overheard some 30 years before prohibition. While the speakeasy was often funded by organized crime and could be very elaborate and upscale, the "blind pig" was a dive for the less desirable drinker.
-The first "legal" whisky was Dewar's Scotch.
Toast of the Week
"Our house is always at your service."