Hey Bartender, Ever since I started making my own drinks at home I’ve been eyeing all my bartenders like a hawk. I’ve noticed a lot of them use the crack-open-the-boston-shaker straining technique. What are your thoughts on this? I’m not a huge fan of it because it allows bits of ice to get into the | Read More
I finally released a new cocktail menu that I’ve been working on since just before I left for Las Vegas. It’s not completely finished yet, but I really wanted to get something new out there, and it’s pretty close. I’ve spent weeks testing and refining these drinks, and I think it’s my best menu yet. | Read More
Why is it that drinks these days have to taste like some sort of junk food in order to be understood by the average person? Take this little story: We were at our local dive bar, playing some video golf and having a beer. The bartender, who had obviously been behind the stick for a | Read More
Our friend Darcy over at Art of the Drink adds to the “50 Signs…” madness with 50 Signs You Are a Bad Bartender, all but one of which I think is right on the money: 48. The solution to every problem is: just add bitters What!? That’s not true? And in the comments, someone sends | Read More
Stopped by the Extreme Bartending booth and hung out with founder and president Scott Young for a few minutes. He’s a super nice guy, very much into bartending, and bartending toys, and flair bartending. He always had a smile on his face and loved to talk to everyone about bartending. He even seemed to like | Read More
After waiting for the initial line to die down… oh, wait. We didn’t wait in line. Some people thought they’d just go to the end of the line, two blocks away, and wait to be let into the show. My associates and I? We just weasled our way up in front and were among the | Read More
I’m waiting for them to open the doors to the show, as hundreds upon hundreds of people line up outside in the lobby. Coming up next, I’ve got tons of product reviews from inside the show, and a mixology competition with our friends Sean Bigley, Darren West and Zoltan Andahazy.
9:30 in the morning is a cruel time to try to get 500 bartenders together in the same room, especially in Las Vegas. But the turnout was great nonetheless for two of mixology’s living legends, Dale DeGroff and Tony Abou-Ganim. They started out with a short video presentation hosted by Tony about the bar chef | Read More
My night tonight was the best so far. No strip clubs, no chicken wings, just a big group of real cocktail enthusiasts and three amazing locations. I started my night at the Wynn hotel in a private suite fifty floors above the city, drinking Sagatiba Pura. It’s a brand-new cachaça here in the States, and | Read More
Went to the Convention Center this morning and picked up my pass for the show, I think the real bar manager at Red Agave might be a little miffed if she sees this, but at least they spelled my name correctly.
My friend Jimmy of Jimmy’s Cocktail Hour (see links at right) sent me to the Bellagio to find Darren West, but he’s not working at the Petrossian tonight. I’m going to finish the most incredible Negroni in the world and continue my search. Stand by!
I’m at the Portland Airport this morning, at some “German” bar on the concourse. I walk up the bar and order a double shot and a beer. Now, mind you, I’m not doing this because I’m that into drinking at ten in the morning. I’m doing it because I’m terrified of flying. Anyway, the friendly | Read More
Well, it didn’t work out. Go figure, I’m not much of a gambler. To tell you the truth, I don’t gamble at all. Ever. Personally, I’d rather spend a hundred on a bottle of wine. Just took a little walk through the neighborhood, stopped in at the dueling piano bar at New York, New York | Read More
I haven’t been to Las Vegas in six years, and I’ve never flown on Southwest Airlines. Although the cattle-call seating arrangements that this airline favors are less than, uh, favorable, the good vibrations are palpable. Maybe it’s because I’m surrounded by the fun-loving staff of an Oregon City liquor store, or maybe it’s because everyone | Read More
It’s a slow Monday night and my barback, Nathan, is getting frustrated. “Jesus, Jeff, when am I going to get to make some real drinks?!” “In time, Nathan-san”, I reply, “In time.” “You keep saying that, but all I’ve done for the past two months is make a bunch of old lady drinks! You make | Read More