Erick Castro Talks About What’s Working vs. What’s Not

Erick Castro Talks About What’s Working vs. What’s Not

Bartender Erick Castro runs the award-winning and innovative Polite Provisions, in San Diego. The documentary series he shares with his wife; Bartender At Large is increasingly being seen and screened across North America. He’s known for his time working for global brands and bars in big markets on both coasts. Notable on his bar resume are the critical hits, Rickhouse in SF and Boilermaker NYC. Given that he spends a lot of his time interviewing bartenders to gain…

Advertisements
Read On>>

The Coupe; a home bartenders curated guide

The Coupe; a home bartenders curated guide

The Coupe glass has been the favorite glass of professionals and home bartenders for a long time. The Coupe book, celebrates that history. The craft cocktails and vintage collectibles natural intersections. With cocktail guides and drinks manuals that seem to come out in greater number each year. While you can see a mixture of professional guides blended with curated recipes manuals are everywhere. How do you discern?  The Coupe by Brian Hart Hoffman is the later. A…

Read On>>

Bees Knees and a thought on resistance

Bees Knees and a thought on resistance

Free House, Tavern Law, Speakeasy. It’s easy to forget where these terms for pubs came from. The history of the bar is fully intertwined with free-speech and the right to protest. When a government seeks to controls the rights of all, or some – conversations between assembled groups of drinkers is one of the hardest to stop. The surreal political climate in the United States has me heartened to see famous bartenders like Diageo World…

Read On>>

Victoria, BC: a 24 hour cocktail pilgrimage

Victoria, BC: a 24 hour cocktail pilgrimage

In the words of Queen Victoria herself; “The important thing is not what they think of me, but what I think of them.” Victoria is the first of many journeys as a traveling bartender in 2017′. Giving you an insider look at the “industry” while spending a night on the town.   To start, when you head to any city on a drinking pilgrimage it is especially relevant to do a little research on your hotel….

Read On>>

Infusions Legalized in British Columbia. Pig’s Fly January 23rd!!

Infusions Legalized in British Columbia. Pig’s Fly January 23rd!!

The aptly located government press conference was held inside Prohibition Bar at the Hotel Georgia in November of 2016′. The Hotel Georgia was granted one of the cities first post-prohibition liquor licenses in 1954. The battle for infusions and aging spirits in-house was won in late 2016′, with changes taking effect on January 23rd, 2017. It has been a long time coming. The continuing battle for common sense liquor laws that protect consumers, and allow greater…

Read On>>

A Bootlegger’s Death; Florence Lassandro

A Bootlegger’s Death; Florence Lassandro

Alberta, a Bootlegger paradise To say that Alberta has a checkered past with its relationship to alcohol is putting it mildly. This constant strain between the people who like to drink VS. the people who try to prevent them has wielded more wild stories than I can recount in a small piece. The territory that became Alberta first enacted prohibition in 1875. That fell apart by 1892, partly due to widespread bootlegging. “Yes, I voted for…

Read On>>

5 hard-won lessons for any Bartender

5 hard-won lessons for any Bartender

Do anything long enough and you’ll start to see the familiar patterns form that help make the job easier. In line with that; here are a few of my most hard-won observations on being a modern bartender. 1. Hospitality first Biz Markie once said: “Hip hop is the culture, rap is what I do.” Similarly, my mantra is that bartending is the profession, of which making drinks is a component. It’s not about the drink….

Read On>>

Warren Bobrow – Cannabis Cocktails

Warren Bobrow – Cannabis Cocktails

Warren Bobrow is standing outside Café Beignet in the French Quarters of New Orléans. As we’re looking for a spot to start our interview, I ask him if showing his book off at TOTC brought him to the city. He responds that his family lineage can be traced to the city going back some 300 years. He speaks of the culture and architecture of the city, and specifically its graveyards. Then he flashes a knowing smile…

Read On>>

Cuba Libre, and why there are no bad drinks..

Cuba Libre, and why there are no bad drinks..

My Cuba Libre Story Were you ever at a rum bar, ask for a Daiquiri and then been told : « Sorry but we don’t do that here. Just pick a drink from the list !» Or have you ever heard a bartender refusing to make an apple martini because he believes it is simply “no good”? What about the Cuba Libre? In my opinion, these situations happen too often. As a bartender, I consider making my patrons happy…

Read On>>

Vermouth: A fundamental of Bartending

Vermouth: A fundamental of Bartending

Vermouth basics and history The term comes from the Germanic ‘Wermut‘ or wormwood – a salute to one of the core botanicals found in many Vermouth. Although people started drinking aromatized wines as medicine thousands of years ago, that use waned in the end of the 18th century. Consumption as an apéritif, or cocktail ingredient, exploded in Italy and France there after. Whether wormwood technically needs to be in a modern vermouth is a hotly debated…

Read On>>
1 2 3 4 5