Carpe Diem

Do you ever notice how opportunity seems knock at opportune times? Just when you need it most or when you have given up your seemingly hopeless search?
If you don't notice this, or it doesn't happen to you, you probably aren't working to your full potential.
Today I take the time and initiative to be thankful and aware of the greatness derived from opportunity. Complacency is the direct foe of opportunistic chance. If you hope to land that great job, or strike life altering success, you won't do it sitting on the couch waiting for someone to smack you in the back of the head.
Putting yourself out there is challenging, down right nerve racking for some. In the service industry specifically, you must know and be known. You must have a following, you must make yourself available to your fellow bartenders. For most of us, this comes as second nature. We have the gift of gab and find ourselves to be boiling pools of useless information with an abundance of irrelevant contacts. Until that one day when the stars align and a drunken, shit eating grin smiles down upon us, and we find ourself standing on a cliff with a hang gliding instructor and a pharmacist with a pocket full of courage inducing pills. And you must decide to use your tightly wove web of contacts to jump into something better, more challenging and more fulfilling.
You must be ready to take these fleeting moments as they come. Decide when to jump, be ready to fall and expect to fly.
Building a successful resume that exhibits your growth and willingness to challenge yourself is a great goal for any rapidly changing industry. For those of us who constantly strive for more, I recommend the following:
1. Learn more. Read something of interest and relevance.
2. Be cool. Share your knowledge. Hoarding information never served a noble purpose and secret recipes don't make friends.
3. Network. Meet people, get to know your guests, co-workers and other bartenders.
4. Market yourself. Send your patrons to bartenders you know. Show interest in the lives of others. Have business cards. Use social media. Participate in as many activities as you can.
5. Branch out. Eggs all in one basket? Never a good idea. Diversify your employment and experience assets.
6. Jump! Maybe not every time, but certainly not never.
Opportunity fuels hope and from hope and realization comes happiness. And that is the goal isn't it?
Seize your career and embrace it. For whatever you choose to do, do it well and with the intention to succeed.


- Posted using BlogPress from my iPhone

Good Vibrations

What makes a bar successful? It's a million dollar question that has a million different answers. For some people it is atmosphere, some the drinks, some the bartender, some location, some the concept... For me, it is a combination thereof. Vibe is a huge part of what makes a place, THE Place.
Vibe as defined by dictionary.com is "feeling or flavour of the kind specified". Which pretty much sums it up. The feeling that you get as you walk through the door, whether it is a nostalgia born from many a late afternoon sent shooting the shit with good friends or a high energy that radiates from the music pumping and swarms of people having a great time.
You can create the most stunning cocktails on the face of the planet, but if your bar does not have a good vibe, you are screwed. While cocktails are a very important aspect of how to be successful, there is something to be said for the dynamics that play out other than the drinks you serve.
Driving a fun-loving and regular clientele can certainly contribute to a great atmosphere. Think of Cheers, probably the best example of "regulars." Who doesn't love Cliff? So how do you get there? I'd say, start with a great staff. If your staff sucks, good customers wont stick around. Your staff should be personable, honest, genuine and fun to be around. If they are, treat them like gold. People come to see them and if you aren't in their corner, they will find someone who is. If they are not up to par, get them gone! Everyone has a bad day or two, but if your bartender's bad day last for three months... enough said.
Your staff should work well together and create the Vibe that you want to see in your bar. If there are constant conflicts ensuing behind the bar or on the floor, these issues need to be addressed pronto and solutions need to be found or your business and bottom line will suffer. How? A little conflict management, talk to your staff individually and encourage them to be honest. Tell them it is an open forum and be true to that. You can't fix a problem if you can't identify it. Give everyone a chance to speak their mind and then take some time to think it over. Most solutions are easy to see if you take the blinders off and think objectively. Some conflicts can be resolved with more involved managing, or less involved. Some conflicts are personal and need to be resolved outside of the work place. Most conflicts between staff are due to one party not working as hard or effectively as another. No one wants to do all the work for half the pay. Make sure that all of your staff is pulling their weight. If they aren't GET THEM GONE! Poor work ethic is generally not something that is coachable and in this economy, there are plenty of fish in the sea. As a bar owner, you have a responsibility to act, not just sit back and let things work themselves out. That is your money going straight out the door if you allow your establishment to foster a bad vibe.
Now that you have your staff on board, focus on the Concept. Is it consistent throughout your establishment? Does it seem focused? Outsider opinions can be very helpful with this. Try some customer comment cards and ask your staff what they think. Identifying your niche and your target clientele is very important. How does your concept effectively market to your target market? What could you do better or differently to get more people through the door. How do you manage your location? What does your establishment look like? How is your color scheme? Does it reflect your concept?What about the music? How is the volume? What about cleanliness? It doesn't cost money to keep things clean and in order. Identifying and sticking to your concept saves you money and keeps you and your staff on track. Having your ideas organized and your shit together definitely promotes a good vibe to your guests.
If you are happy with your staff and your concept, next look to the books. Where are you spending most of your money? Where are spending most of your time? Could you be more effective? Is your staff preforming adequately. Are you sales consistent? Look for inconsistencies and try to identify common denominators. Are you ordering the right product, and the right amount of it? Make sure your inventory system is airtight. You should know exactly what you have and should have a good idea of how long it will take to sell it. When a business is not thoroughly managed, believe it or not, the customers know it. If you are charging $4 for premium liquor, the customers probably know that you have know idea what you are doing and will suspect there is something wrong. Make sure you are always on top of your market research and that you are effectively pricing your products. Getting a good deal is not always what a customer is looking for. Know who you are marketing to and why.
These are the three most important aspects of creating a good vibe. There are lots of other factors that contribute to being successful and for many places there are different solutions to different problems. But if you can manage these three, you should be well on your way to becoming more successful. 
For more tips or answers to specific questions on how you can better your bar, email me at savage_bynicole@yahoo.com.

Falling into the Season

Fall is officially upon us. Here in Reno, the weather has drastically shifted and there is a new scent in the air. With September over and October upon us, a plethora of new flavors shift into our minds as the leaves begin to change.
For me, The Italian Festival here in town marks the beginning of Fall. Being Italian myself, I always think of my grandparents and the way things used to be when I was growing up. Memories of family dinners and lots of cooking simmer into my mind. In Fall, I am always at my best in the kitchen. I'm swimming with memories of Halloween (a family favorite holiday)--- which in my family means lots of tasty treats, both savory and sweet. And thinking of Halloween always leads to thinking of Thanksgiving and all of the wondrous delights that come along with that.
Behind the bar, this translates to the use of rich spices, dark fruits and rustic vegetables. Today I began my decent into Fall by making one of my favorite Cocktail enhancing syrups, a combination of the Cherries that I brandied this summer and my most loved fruit of all, Pomegranates. I pour some of the left over juice from the Brandied Cherries and muddle in the seeds of two whole pomegranates along with some lemon zest. I add sugar, water, a splash of wine, cloves, cinnamon and fresh ground black pepper and let it simmer away. I call the syrup "Original Sin," something about the combination of Cherry and Pomegranate relates back to connotations found with the two fruits. When finished, this syrup lends a hand to many great Cocktails and can be versatile in many different flavor spectres and liquor combinations. Here are a couple examples:

Charlie & Eva (My Grandparents, if you were wondering)
1.5 oz Four Roses Single Barrel Bourbon
.5 oz St. Elizabeth Allspice Dram
.75 oz Original Sin Syrup
.75 oz Pumpkin Puree (I only use the fresh stuff)
.75 oz Egg Nog
Dry shake the entire mixture until frothy, then add ice to the tin and shake again, strain and served up in a chilled cocktail glass
Garnish with some fresh grated Nutmeg

Rizzoli Red Rocks (My family name is Rizzoli and Rizzoli Red Rocks was the slogan for the trash company that we used to own and operate-- go figure, right?)
1.5 oz Vanilla Infused Vodka
.75 oz Amaretto
.5 oz Lemon Juice
Splash Soda
.5 oz Original Sin Syrup
.5 oz Cream
Build in order, over ice in a tall glass--- should be slightly layered and have the appearance of an Italian Soda
Garnish with a Lemon Twist

Leaves of Change (My Grandparents had a mining claim not far from Reno and as soon as fall hits, the Aspen Trees turn bright yellow,orange and red. I think you will find a likeness in the hue of this cocktail.)
1.5 oz Gin (I like Plymouth here)
.75 oz Yellow Chartreuse
.75 oz Campari
.75 oz Original Sin Syrup
.5 oz Lemon Juice
Give this a fast hard shake, double strain and serve up in a cocktail glass. Garnish with a Flamed Orange Zest

More Fall inspired cocktails to come...

ALL ABOARD!!!

Reno Gazette Journal Article "The Art of the Pour"

The bar that I work at, Cin Cin in the Eldorado Hotel Casino (Find us on FB), is one of a kind in our local market. Most Casino bars are the dime a dozen type with all sorts of premixed concoctions spewing out of gun. You are fortunate to find a bartender who can properly make a Manhattan.

Although many of our Bartenders at Eldorado have great personalities and are a ton of fun to gamble in front of, they are lacking in basic bar knowledge. With this being said, the average patron really only orders and beer and a shot for their free cocktail earned from playing a little cash.

So what came first here? The less than knowledgeable bartender or the patron who could care less about what they are drinking? And more importantly, why does it matter?

(You know I am going to tell you why) Because the times, they are a' changing my friends. Quality in concept is only beginning to flourish in our humble little market. We are a far cry from New York, Portland and SF trends. But despite our lack of savvy, we are coming around.

You see the trends spilling in from the coast, obviously being on the West Coast, we feel the flame from SF and Sac the quickest, but with this revolutionary little thing called the Internet, trends are popping in from all over the world as long as there is someone there who is willing to deliver them. With that being said, the bartender who knows nothing of the classics, or has no interest in learning will be left in the dust by a rapidly growing concept that appreciates all the wonder and beauty that liquor has to offer.

Now, is the general population on board with the idea of change?

NEVER!

....at first...

But then, suddenly as if the entire population is smacked over the head simultaneously, everyone wakes up. And I have 20 somethings pouring into the bar asking for my newest creation, asking what I could make with watermelon or even talking about the properties of artisan Gins and small batch Bourbons. They are appalled that we only carry one label of wine and that we don't have any craft beers on tap.

BAM!!! It hits the ground running and there is no stopping it now. Like a fire, the concept will burn hot and fast until it begins to simmer itself out. I believe that Reno is just on the edge of this, right about to go up in flames and I intend to keep one step ahead of the heat and keep tossing kindling over my shoulder while I continue to run for my life. Eventually the trend, like all others, will die down, change and be reborn.

Right now, I am literally living my dream of creating something worthwhile, something impactful and meaningful in my own spectrum. While you may say, hey its not brain surgery, which I of coarse agree with, but it is something. I feel the surge of excitement that only comes from seeing your ideas begin to take hold, the feeling you get when other people finally begin to see the light that you have been shining.

Not gunna lie, it feels good and what's better than the initial surge, is knowing that it will continue. Knowing that other like-minded individuals will be coming out of the wood work---  other bars are being born, or recognized for what they have been trying to do. I am no longer alone!

That, for me, is the high point. Being back in a community of Bartenders who give a shit. It fills the gap that I have been feeling since I left Sacramento.

I have been trying to get a Chapter of the United States Bartenders' Guild started here in Reno for almost two years, with little to no interest. And now finally, the concept has become relevant in my market--- Fabulous!

So now, here I sit, in over my head, running around recruiting members to join this rapidly growing and evolving group. It's all very exciting. Pictures in the paper, name on Best Bartender Lists, my FB blowing up with Bartenders who want to be a part of this.

I feel a sense of accomplishment and a sense of duty to get this shit done right and to keep diligently at it. I will be working night and day to keep this ship afloat and to bring as many people on board as possible. In Reno, we will be skipping the elitist bullshit attitude and just trying to include as many people and bars as possible There is room for every type of concept, every type of bartender. The networking and feeling a part of something is much more important than the who knows what game. Join us, and help Reno become all that we want it to be!

If you are interested in joining the USBG... checkout www.usbg.org for more information on how to become a member.



With Age Comes Wisdom

The Not So Noble Experiment

For those of you who don't know, "The Noble Experiment" is a reference to Prohibition. In this context, the word "Noble" oozes with the stench of government control and a shitty, better than you condescension. Denied the basic right to take pleasure in enjoying a well deserved libation, the underground revolt took our country by storm through bootlegging and speakeasies. Many of the cocktails that are making modern headway are reflections of this time period. So here we are immersed in a world of Classically Inspired Cocktails. I've been playing with all liquor cocktails, reminiscent of the Martinez, Manhattan and Negroni, I am enraptured with the sheer simplicity.

Inspired by two of my regulars, Pat and Tom, I created this cocktail:

22 Years Later

2 oz Knob Creek
1 oz Luxardo
1 oz Grand Marnier
2 Dashes Angostura Bitters

The name comes from Tom counting the amount of years until both of my kids are out if college and I could become his live in bartender. 

So the cocktail was born on a summer night and I began to think... 

I have read about barrel aged cocktails and have been searching for a suitable candidate to go under the surgical wooden knife. Unfortunately, I hadn't yet obtained any barrels to work with. 

A secondary thought popped into my head, I could test my theories of aging through a different means with a very small and manageable batch. I could age in glass.

I combined one bottle of Knob Creek, half a bottle of Grand Marnier and Luxardo and dashed in the Angostura until I was satisfied with the flavor and aroma. Not very scientific, but measuring has never been my strong point. I generally go by taste and experience rather than precision. 

Now that I had my base, my creativity gene started to get the best of me. It wasn't enough to just age the cocktail in glass. I peeled for oranges and sank the rhine and tossed in two vanilla beans. I lit a wooden match and blew it out, trapping some smoke in the jar before sealing it. The premise was to combine infusing techniques to draw out specific flavor profiles, then remove these agents and continue the aging process.

I waited a month, occasional swirling the mixture. 

Finally, I couldn't stand it any longer and had to taste it. I swirled it briefly over ice and dove in for my first sip. What I found was an impeccably smooth elixir laced with subtle notes of vanilla and a well rounded bitter component that balanced out the sweetness of the Grand Marnier.... Potential!

I quickly mixed up a fresh cocktail for a side by side comparison. It seemed that the bitterness of the pith battled with the residual sugar of the Grand Marnier. The vanilla helped to advance the complexity and depth of the Luxardo while all of the components worked together to tame the unruliness of the Knob Creek. 

The aged version was infinitely more delicious with a silky mouth feel and layers of complexity to experience with each pass over the palate. A success. I removed the orange and vanilla and reassure the jar.

I had every intention of putting it back up on the shelf, but I couldn't suppress my desire to share the experiment with my regulars, and any one who asked what was in the jar. It took about a week for the concoction to disappear, and about that long for me to start a different brew. I did manage to put away one tiny bottle to age and save for later. It is aging on a Hudson Whiskey oak stave, I plan to pull it out in about six weeks. I'll let you know how it goes. 

For now, I have started another glass aging process, this time with a modified Negroni. Equal parts of Nolet Gin (which is very floral and much softer than most gin), Campari and Sweet Vermouth. I also tossed in grapefruit rhine and grapefruit bitters. And an oak stave. 

I intend to leave it alone for at least three months, we will see if I can be that patient. 

I am also in the process of acquiring some mini oak barrels so I can try my hand at the real deal. 

Tales of the Cocktail 2011 New Orleans

Bourbon Street, famous for crazy partying, Mardi Gras and great food. Tales of the Cocktail is a convention and competition where bartenders and enthusiasts come to meet, greet and drink in one of the most historical places in the U.S. for the cocktail movement. Birthplace of the first American Cocktail, the "Sazerac", New Orleans is home to thousands of bars and restaurants, each with their own fame and fortunes stories.

My husband and I began our journey at The Bourbon House for a TOTC Spirited Dinner. The Bourbon House is owned by a prominent New Orleans family, the Brennans and is home to "The Bourbon Society". They have an incredibly extensive bourbon selection and well versed bartenders who are passionate about the booze that they consume and sell. Our dinner was hosted by Jeffrey Morgenthaler (a specialist in Barrel Aged Cocktails from Portland) and Bridget Albert (author of "Market Fresh Cocktails"). There we were treated to a four coarse dinner featuring a bacon wrapped sausage, a quail dish, stuffed pork chops and a baked alaska. Each coarse was paired with a Bourbon Punch. The Bourbons were supplied by Heaven Hill, the distributors of many well known Bourbons such as Elijah Craig and Jim Beam.



Jeff and Bridget came up with some interesting combinations using different simple syrups, sparkling wine, juices and sorbet. Each cocktail had a unique flavor profile while using virtually the same portions of the five components that make up a Punch.

A "Punch" must contain five ingredients:

1. Alcohol

2. Sour

3. Sugar

4. Spice

5. Weak

We also had the pleasure of meeting sixth generation Master Distiller, Parker Beam.





While we are on the subject of Bourbon, check out the bottling components that are used to create

Four Roses Bourbon.

We had the pleasure of attending a Four Roses Tasting at the Hotel Montelone in the French Quarter, head quarters for TOTC. The tasting was headed up by Master Distiller, Jim Rutledge ("Mr. Four Roses"). Four Roses was one of the front runners and a top producer in the early 1900's but was removed from the US market in 1950 for about 40 years while it was introduced and quickly became the top Bourbon in European and Asian markets. There are seven tiers currently being produced, check out their website at Four Roses Bourbon.

There was great shwag at the tasting, including the beads, T-shirts, stir spoons and of coarse mini cocktails. Four Roses has a wonderfully floral and mellow profile that is easy drinking and great for mixing. I recommend using it with St. Germain Elderflower liqueur or swapping in the Dolin Blanc in a Manhattan to real give optimal results with this feminine style Bourbon.

Processco

A unique feature of the Hotel Montelone is the Carousel Bar that actually rotates! Very cool, and slow but I certainly couldn't endure the spinning for long. And I was a little disappointed with very irritated bartenders who clearly were not enjoying their steadily busy bar.



Negroni- Equal Parts Gin, Sweet Vermouth & Campari
Garnished with an Orange Zest and I'll take mine with some bitters





Barrel Aged Cocktail Seminar

hosted by

Jeff Morgenthaler & Tony Conigliaro

This is a concept that I can really get on board with. These guys are actually aging cocktails in glass and in oak barrels. Their seminar was extremely informative. The history of the aged cocktail dates back to the 1800's when cocktails were bottled and sold so that patrons could enjoy their favorite libations when they were away from home. References have been found in the Jerry Thomas Bartender Guide. In the 1900's club cocktails were being stored in aged wood as a means of preservation. This concept on the modern spectrum, is extremely new and in its infantile stages of what could be developing in the future. We had the pleasure of tasting three different Barrel Aged Cocktails, a Negroni, a White Manhattan and a Tequila Cocktail involving Absinthe. I'd love to go into everything that we learned at this Seminar, but watch for future blogs after I give this concept a go for myself. I am currently working on a glass aged cocktail, but I can't wait to get some of my ideas into a Barrel. If you are interested in getting more of the specifics of this process, please shoot me an email and I will share what I learned or at least get you in touch with someone who has more experience.

We went to an incredible Pisco tasting for La Diablada (The Devil's Dance Between Angels & Demons) where we were introduced to a couple different Pisco Cocktails that represented the different styles of varietals used to make Pisco. Here are just two varietals featured:

Quebranta- A Lima Region desert varietal similar to Cabernet. It is watered only once a year and yields a non aromatic varietal with earthy and smokey notes

Moscatel- The "Sofia Loren" of grapes, indigenous to Italy, it is the original grape used to make Pisco. Floral and light, the moscatel is soft and sensual

La Diablada was the most well balanced and subtly complex Pisco that I have ever had. I loved the way each of the flavor profiles could be accentuated in different cocktail profiles.

We learned about H2O Cocktails that are essentially just Vodka and Infused Water. There are no sweeteners added at all, so they are very low calorie drinks with fresh and easy profiles. I like to think of it as a great alternative to serve at the bar rather than those damn Skinny Girl Margaritas. <insert eye roll here>

I'm going to take a moment to tell you about a wonderful restaurant that you absolutely cannot miss if you make it down to New Orleans, The Commander's Palace.

Let me start off by saying that the service was impeccable. We were wandering through the Garden District around dinner time and happened to stubble on this place through a hit on Urban Spoon. We walked into the restaurant and were greeted by the Maitre De who informed us in a most gracious southern tone that we were not up to dress code due to my husband's shorts (mind you, it is blazing hot and humid in New Orleans and you are damn crazy to be in pants), disappointed, we turned and hit the pavement. Only to be stopped by Kenny, the valet who commented on our situation with the shorts and told us that he lived just around the corner and would be more than willing to lend my husband a pair of his slacks--- unbelievable! I could never imaging this sort of thing happening in Reno or in Sacramento. Luckily, they fit and we were back on our way into the restaurant in a matter of minutes. We were seated in a glass garden seating area that was build around two huge trees that were apparently not eligible for removal. Our server, Chris was a pleasure and was one of those servers who took the time to read his customers and offer great suggestions and give customized service. We enjoyed our five coarse Chef's Tasting and Wine Pairing immensely. My personal favorite was the hand pulled mozzarella with Cajun garlic spices served with caramelized bacon topped toast points. It was unbelievable--- no words, really. We also had Blackened Red Fish atop of corn risotto and braised short rib pesto raviolis. I was pleasantly surprised to be offered non-Napa wine as my pairings, so refreshing. The tasting included a cocktail, that although was not my cup of tea, I was happy to discuss the profile and thought process behind it with Chris. Turns out that the restaurant grows many of their own herbs, including three different types of basil. Overall it was an incredible experience, don't miss this hot spot where many of today's respected Chef's have cut their teeth (Emeril).

Crawfish Soup







Hand Pulled Cajun Mozzarella



As far as the party scene goes on Bourbon Street... it's everything you would imagine it to be. Craziness, drunkenness and general mayhem--- even on a Tuesday night. I can't even imagine how insane this place gets during Mardi Gras. We made our way through a lot of bars, The Old Absinthe House was interesting to see, although I was a little disappointed with their Absinthe selection, I was expecting more. We went to Pat O'Brian's, we checked out a ton of little places and even saw what claims to be the oldest bar in the US, which still had no power. The history alone was amazing, then you add the booze, all good. I do have to say that the service on a whole was not great. I'm sure that the staff on Bourbon Street gets fed up quickly with drunken shenanigans, but hey, that's the nature of the business. I was not impressed by knowledge or even hospitality. The bums on the street would probably help you out more than most of the bartenders that you are tipping. Once you get off the main drag, the service improves immensely. We really enjoyed the Palace Cafe on Canal Street.

They have a great Peter's Planter's Punch that was a winner in Tales of the Cocktail last year. The staff was really friendly and helpful and they also do an amazing crab claw dish that you would be crazy to miss.

Really great stuff. We also stumbled into a little place called K-Joe's for lunch one day and were pleasantly surprised by a good hearted waiter who helped us pick out the best things on the menu and gave us some in house made crackers that had a Cajun honey sauce and cream cheese for dipping. The wings at this place were to die for.

Another great place was Muriel's Jackson Square. The first round of service was absolutely terrible. It took our waitress half an hour to even take our drink order. But once we got the food, the experience improved ten fold. They had a fabulous Yellow Fin Carpaccio and this crumbly Gouda cheese thing. I also loved the Blackened Red fish.

Back to the drinking here for a minute, we got to go to some really fun and interesting tastings. The wristband was all inclusive so we were buzzing around from tasting to tasting grabbing up free samples and shwag all along the way. Made for a very fun way of experiencing a lot of different things in a short amount of time. We also attending the Milagro Tequila pool party which or coarse got way out of hand. It's one thing going to a pool party with a bunch of regular people who drink on normal levels, but with a huge group of seasoned professionals... we drank that place dry. There were bartenders slinging out tequila cocktails faster than you could imagine. What was great, was the little mini cup cocktails--- we got to taste a whole bunch of different mini drinks and still maintain in a sea of bar tending sharks.

Gotta Love the Hendrick's. They did a drink with vanilla ice cream and nutmeg that was frothy and delicious.



We had Kahlua for breakfast in the form of mini espresso cocktails in the tiniest stemware you have ever seen. And of coarse drank gallons of Milagro at the pool party. The cocktails had various combinations of sparkling wine, passion fruit, orange juice and fresh sprigs of thyme.

 

 

 

 

Throughout the trip, I couldn't escape a feeling of awe and a sense of wonder that comes with New Orleans. Tales was amazing, but the city itself breathes life into the event. You could never do it all in one trip and we look forward to returning year after year to this incredible event. I learned so much and have so many things that I want to try for myself and bring back to my home bar. I can't wait to be a second timer so that I can more effectively build my schedule. This was a wonderful experience and I recommend that anyone who truly is passionate about bar tending, or drinking, make their way to Tales of the Cocktail.

 

 

Death to the Maraschino

Since I was a child, I have detested the bright red, waxy orb what may as well have been soaked in formaldehyde that someone tried to pass off as a cherry. That is not a cherry! I know there are plenty of people asking for extra cherries in their Shirley Temple, I am not one of them.

Thirty dollars, a giant jar, some creative simple syrup, a bottle of brandy and sore fingers from two hours of pitting cherries yields and indescribably tasty treat-- Brandied Cherries!

There are tons of recipes online. I like to improvise from the traditional and go with my taste buds on what to toss in the jar, but vanilla, clove, cinnamon and honey are good places to start for working up a good syrup to drown luscious summer fruit in for six weeks. Get creative and go for spicy with adding peppers or even wasabi. The possibilities are endless.

I will even go the adventurous route and swap the brandy out for bourbon or rye, I have even tried my hand with gin with some interesting results. Hey, you never know until you try, try and try again.

So after you worked yourself half to death pitting and canning... What do you do with the fruits of your labor? You can simply swap them for the Maraschino's in Manhattans, Old Fashions, Dirty Shirley's and Sours with great results. But you can do better than that, can't you?

Depending on what hybrid you have developed, you can work them in with ease to create awe inspiring libations full of life for your guests to enjoy.

Virgin Luck
1.5 oz Square One Cucumber Vodka
.75 oz Cointreau
.75 oz Fresh Lime
.75 oz Simple Syrup
5 muddled Sour Berry Cherries (I used extra lemon and tossed some Sour Patch Kids in the jar)
Shake and double strain up
Garnish with a cucumber spear and two cherries (I'm sure you can get a visual based on the name of the cocktail)

Beer Me!

Summer is officially here (even in Reno) and that means BEER! There is nothing quite as refreshing as a cold one on a hot day. I've got something to put some pep in your tired old beer's step. Beer Cocktails, they are all the rage right now. We can skip the usual Bee Sting, Turbo Corona and Car Bomb-- the powers at be are shaking up something much more extraordinary for your enjoyment. Try these on for size...

The Bee's Knees
1 oz Silver Tequila
.75 oz Fresh Lemon Juice
.75 oz Honey Simple Syrup
Shake, strain into a Pilsner Glass top with your favorite light beer. Corona works well, but I like it will Pilsner Urquell. Garnish with a Lemon Zest

Gingers Kick Back
1 oz  Domaine de Canton Ginger Liqueur
.75 oz Ginger Simple Syrup
.5 oz Fresh Lime Juice
1 oz Ginger Beer
Pour this one straight into a Pilsner Glass, no shaking necessary and top with an Irish Red Ale.
*This one is for my good friend Andy: Facebook received criticism after a 'Kick a Ginger' group, which aimed to establish a "National Kick a Ginger Day" on November 20, acquired almost 5,000 members... Bartenders defend those of Irish decent as they are generally big drinkers, thus fueling our livelyhood

Walk the Dog
1 oz Rye Whiskey
.75 oz Amaretto
.75 oz Honey Roasted Peanut Simple Syrup
Shake, strain into a Cocktail Glass top with Newcastle. it would be worth the effort. Dash with Orange Bitters and Garnish with a Flamed Orange Zest
*In England "Walking the Dog" was a generally used excuse to swing by the local pub for a pint.

I'm still working on developing more of these type of cocktails. It's a fairly untapped genre (at lease in my parts) so I am concocting more of these hybrid libations and trying to develop the very best. There are many simple blends involving beer and champagne or beer and a sweet liqueur, but I have found that most of these lack complexity or worse, lack drinkablitiy. I plan to drink my way to the bottom of this issue in pursuit of the ideal Beer Cocktail.

Chemistry

Chemistry: 
n chemistry [ˈkemistri]
(the science that deals with) the nature of substances and the ways in which they act on, or combine with, each other

This principle applies to the Bar in so many ways-- the ingredients in the cocktails, the atmosphere of your bar, the relationships you have with your guests and the one that I believe to be the most important-- the chemistry between bartenders. 

The dynamic created behind the bar sets the tone for what your guest experiences during their visit. Bad chemistry between bartenders is a recipe for disaster and more importantly, empty pockets. Bar patrons do not want to be bothered with subtle bickering or any irritation you may have with your co-workers. Due to the personal nature of the relationships most bartenders have with their clientele, you may feel comfortable enough to bitch about how shitty of a job the other bartender is doing. it's best to just avoid the problem of having anything to bitch about.

With that being said, to all you hiring managers out there, please remember how crucial it is for your bar to be worked by tenders who work well together-- and how devastatingly toxic the wrong combination will be fir your profit margins.

So how do you create a stellar dynamic between people who may not even know each other? 
-First, by creating a workable bar situation where all parties are held accountable and encouraged to have excellent bar habits. Cleaning, flagging bottles, putting things where they go, stocking and generally taking pride in your bar makes a better environment for everyone. It sets the tone for the shift when you come into a nice and tidy bar that is stocked and ready to go. Animosity can spur from one person feeling like the other is not equally contributing. This issue is easily avoided by setting high standards for bar maintenance. 
-Second, have good training practices. All bars have different dynamics, but all Bartenders should be encouraged to learn together and share information. Teaching each other is an effective means to creating a strong working bond and appreciation for one another.
-Third, trial by fire. You don't have all day, don't waste your time trying to force the square peg in the round hole. Set up a time limit for a trial period, be up front in the interview and when hiring. You and your current staff should be able to tell fairly quickly if things work or not. If they don't, move on. Don't waste your time or theirs, pull the trigger and get on with it. The bar industry is no place to let them down easy. Be clear, direct and honest. Telling someone why they aren't the right fit isn't only fair, but it can give someone another opportunity to be the right fit somewhere else.

Keep the chemical reactions firing in your establishment. You can't force chemistry, but much like striving for the perfect balance in a cocktail, finding the perfect combination of bar personalities takes time and patience-- it takes trial and error. You may find combinations that are workable and even good, but if you stubble upon the perfect coupling, give them a raise and hang on tight. Customers will come in droves, banging down the door for the right dynamic. There is something so magnetic about bartenders who play off of one another, joke, get along and are happy to be working that makes their space, your bar, larger than life. 

Gin... You Love it, or You Hate it

Although, I do have to say that most Gin haters simply don't speak the language-- it's generally an ignorant hatred rather than a truly researched opinion. Now this responsibility does not fall on the shoulders of the patron, but rather the average bartender who can only manage to name two cocktails involving gin-- a Gin and Tonic and a Tom Collins. Most bartenders instinctively reach for the Grey Goose when someone orders a Martini not even knowing that the recipe calls for gin and that the use of vodka is a modern mutation.

Extremely under-used in contemporary cocktails, gin has fallen by the way side-- and tragically so. Being of the same family as its much duller and socially acceptable brother, vodka, Gin is the original "flavored spirit." Gaining its notoriety in America during prohibition when bootleggers where doing any and everything to make their moonshine drinkable, Gin has a unique and stunningly complex structure. The Juniper Berry is the main flavoring agent, accented by a variety of citrus and spice notes. Each distiller's recipe is generally top secret and distinct in nature. We could go into the whole process of how it is made, and although it is interesting, you can go ahead and google it if you think that will help you sell this spirit. I have another method to introduce the less popular and socially awkward little family secret.

MAKE GREAT COCKTAILS WITH IT!

It's that simple. If you can sell them by showing them, with your persuasive bartender nature, you will have them drinking out of the palm of your hand and gazing upon a whole new horizon of cocktail potential. Negroni's for the sophisticated drinker, The Last Word for your adventurous guest, and something spritzy and fun like a Capone for the young buck crowd.

Negroni
1.5 oz Gin
.75 oz Sweet Vermouth (Try Dolin Rouge or Antica for different flavor profiles)
.75 oz Campari
Dash of Bitters (Flavors make for interesting twists)
Stir and strain over ice or up or you can serve it tall on the rocks and add soda water
Garnish with a Flamed Orange Zest-- Always a crowd pleaser

Last Word
.75 oz Gin
.75 oz Luxardo Maraschino Liqueur
.75 oz Green Chartreuse
.75 oz Fresh Lime Juice
Shake vigorously and double strain up
Garnish with a Lime Twist
(Final Say is the same portions subbing Yellow Chartreuse for the Green and Lemon for the Lime, also very refreshing and little more approachable for those who need to be eased into this cocktail)

Capone
1.5 oz Gin (Hendrick's for this one)
.75 oz St. Germain Elderflower
.75 oz Honey Simple Syrup
.75 oz Fresh Lemon Juice
5-7 Slices of Fresh Peeled Cucumber (The skin can be too bitter, some people prefer an English Cucumber, I don't)
Muddle the Cucumber and Lemon in a tall glass, add rocks and build cocktail. For the guys I just top it with soda water, but for a feminine touch a little dry sparkling wine such as Prosecco adds a lot of appeal.
Garnish with Slices of Cucumber, you can have fun with the Garnish if you have time or are trying to impress your guest. Cucumbers are extremely versatile garnishes... Google it (just make sure you have your child friendly settings lined up if you are at work).

In closing, I have some brand recommendations for you, just the tip of the iceberg, but it's a good place to start.

Hendrick's - a crowd favorite to the experienced gin drinker, its more than subtle cucumber notes make this gin particularly refreshing and add a little some thing to rounding out the dry finish with a crisp little burst that screams Drink More!

Broker's London Dry - I would deem this "Varietally True" And if everyone could pop their gin cherry with this brand, the world would be a better place. Exceptional balance for the juniper to citrus ratio, this Gin is a wonderful cocktail gin. Plus the bottle comes with its own hat, can't beat that with a stick.

Right Gin - Extreme orange and citrus notes here. Its breaks tradition, but man it makes a great Martinez. If you are going to drink your Gin straight, the zest in this product really makes it easy on you.

Old Tom - Check this stuff out, a sweet gin, rather than the more popular London Dry, its flavor profile is approachable and refreshing. Often referred to as "The Missing Link," sweet gin bridges the gap between what we know as gin and its predecessor Jenever from Holland, the original spirit from which gin was born.

Raise the Bar

Eldorado hosted it's first Artisan Cocktail Competition on May 25th. Local Bartenders, including myself, came together for an evening of creativity, competition, and of coarse, drinking. Local Judges scored our cocktails on Name, Presentation, Taste & Creativity. The first competition was sponsored by Veev through Southern Wine & Spirits.
It was a great starting point to what will surely be a well received event in Reno. I have competed in and been to competitions in other cities, and I am excited to bring this type of event to my home town and my home bar.
The next competition is scheduled for June 22nd at CinCin at 7:00pm and will feature St. Germain Elderflower Liqueur. We are currently seeking Bartenders to compete and spectators to join us for what is sure to be another entertaining evening.



St. Germain Elderflower Liqueur is produced in France, made from the blossoms of the Elderflower which grows wild in the foothills of Alps.The flower is only in bloom for a short 2-3 weeks in late spring. This liqueur has a labor intensive and time sensitive process that yeilds a wonderfully floral and delicately sweet aroma that leaves a lasting impression on the pallat. It is welcome addition to Spring themed cocktails and provides a quality unlike any other liqueur I have tasted.

Cucumber Capone:

1.5 oz Hendrick's Gin

.75 oz St. Germain

.75 oz Fresh Lemon Juice

.75 oz Simple Syrup

3-4 Fresh Muddled Skinless Cucmber Slices

Splash of Soda Water

Muddle cucmber with lemon juice, add simple syrup, St. Germain and Hendricks in a tall glass. Top with ice and splash with soda water. Garnish with thinly sliced Cucumber.

Apple Of My Rye

1.5 oz Sazerac Rye

.75 oz St. Germain

.5 oz Champagne Vinegar

.75 oz Honey Simple Syrup

3-4 Slices of Fresh Green Apple

Top with Champagne

Muddle apple, add Rye, St. Germain, Vinegar and Syrup, shake vigorously and double strain into a cocktail glass, top with Champagne. Garnish with Sliced Apple

What's Better Than Church?

Sunday Funday, the industry worker's retreat-- Most of us are far past the point of being forgiven for our sins, but we can try to take the sting out of the pain we have caused ourselves on a typical Saturday night. There is nothing more welcome on a Sunday morning (which ranges from 10am - 4pm) to a bartender than a wonderfully made Bloody Mary. Any good bartender will tell you that they personally make the best Bloody Mary and most have their own "Secret Recipe" that they brag to be their claim to Sunday morning fame.
And this bartender is no different... The secret, however, is no secret at all. Making a good Mary is all in the ingredients and the amounts. The Bloody Mary blurs the line between bartender and chef and often times, pains taking steps are taken to deliver the perfect balance of savory and sweet, and salty and spicy.
For my taste buds, its all about the fresh tomatoes. I've never seen it done that way by any other bartender, not to say that it isn't done, but I will definitely state that it is a rare thing in my neck of the woods. In my mind, if you are going to bother to squeeze the lemon juice fresh, why not start with the heart and soul of cocktail? I'm not going to give you my recipe, because honestly it varies with my mood and with what I have on hand. What I am going to give you is an idea list. See what's in your kitchen or bar and go from there. And don't be afraid to get creative.

Tomato (Try different kinds, heirloom, yellow, roma, cherry... you get the idea)
Pepper (The traditional black pepper, white pepper, Jalapeno peppers, cayenne, Habenero, bell pepper, any thing in the pepper genre can be used to enhance your Mary)
Lemon
Lime
Salt (Table Salt, Sea Salt, Celery Salt, Garlic Salt)
Worsteshire
Brine (Olive, Onion, Pickle)
Garlic
Horseradish
Beer (Try Guiness, or a pepper ale, IPA gives a nice kick, even light beer adds a little something)
Tabasco
Salsa
BBQ Sauce
Soy Sauce
Teryaki Sauce
Wasabi
Cilantro
Cucumber
Mushrooms
Baby Corn
Olives
Onions
Pickles
Ginger
Pickled Green Beans
Celery
Carrots
Basil
Broth (Beef, Chicken, Vegetable)
Shrimp (Makes a great Garnish)

The Liquor-- Obviously we automatically reach for the Vodka, you can go the infused route with the usual pepper or citrus vodkas or even tomato or cucumber. Try infusing your own. Get a big glass jar add any of the before mentioned items and fill with vodka. There are no rules, leave it for as long as you want and keep tasting as it develops. Its a fun project.
For me, I'm partial to using Bourbon instead of Vodka. I like the way the Bloody Mary mix complements and works with the whisky rather than just masking vodka. Some people go the tequila route. It really is all up to you. For all the die hards out there, it technically isn't a Bloody Mary if you use something other than vodka, but hey, we can be a little adventurous now and then.

Don't drink alone. I encourage the Sunday Funday mentality. Have your friends, family or neighbors over, lay out some ingredients so everyone can go to town and make their own. Its fun and social and beats the hell out of going to church.... Just kidding God.

Fighting the Good Fight

Classical music, classic cars, classic movies.... Ahhh the wonderful feeling of nostalgia. Maybe the classics stir up childhood memories, or the favorite people in your life. The word classic brings to mind something safe, something stable, something you know will always be there for your to lean on. It also glimmers with a hint of perfection, something unimprovable. A classic has already met its full potential and hangs in history with a glowing light encompassing it like a halo.

The same is true for the Classic Cocktail. Utter perfection, balance and orginality. We give credit to the birth place of these drinks and the forefathers who came before us in creating these timeless libations. We pay homage to the greats by preserving their original concepts and carrying the tradition throughout time like a secret family recipe. If it aint broken, don't fix it. That's the idea here. As you search through a sea of Classic Cocktails and get to know each one on an intimate level remember that there is something magical, something sacred about what you are shaking up in a glass like so many Bartenders have done before you. And think before you add a cheap flavored vodka to that mix. Think about what you are doing. Sure it may bring to light a new flavor profile and you may be the next one to discover a Cocktail worth comemorating, but just remember where you are coming from and where you are going. Don't loose sight of purity with which you are tampering. A general rule of thumb, leave the classics alone--- let them live on in their purest form.

Sazerac- Born in New Orleans, affectionately referred to as the first American Cocktail

2 oz Rye Whiskey (I like Sazerac Rye, but Bulleit will do in a pinch)

1 Sugar Cube

.25 oz Absinthe

3 Dashes Peychaud's Bitters

Start by leushing a tumbler with the absinthe, dumbing it after the inside of the glass is coated. In a seperate glass, muddle the sugar cube with the bitters top with ice and the rye stir and strain neat into the leushed tumber. Garnish with a generously size lemon peel

There is an endless oasis of Cocktails to concoct and combinations to explore in the Contemporary spectrum. Build off of the Classics by using them as a base point for knowledge and experience. Work to understand their simplicities and complexities and take that forward to build your own exotic works of art. And remember, the best way to do that is to drink them, definetly a perk of the job! The Contemporary Cocktail breaths light through the Classics that have gone before it. We have a never ending supply of new spirits at our disposal and even more combinations arise as we blend the new with old.

Strive for balance, create something memorable, be inspired. This is the glory and quest of every Bartender. Watching a guest take the first satisfying sip of something you have created with your own ingenuity. Watching their eyes light up as they swallow with a nod of their head and slowly growing smile. It sounds a little cheesy, but if you have every been there, you understand. Its a small reward that keeps on giving everytime you get to introduce your baby to a new customer. When it is your cocktail you take a certain pride in constructing it, ingredient by ingredient, watching it come to life. That pride is what I like to call "The Swell." The Swell is something that I strive to help each Bartender I work with achieve. The feeling that only a job well done can provide, no amount of money or praise can compare to the feeling that you get when you know you have done something, and done something well. The Swell is what keeps you creating, keeps you measuring and tasting, striving for perfection.  After all, we can do all the research in the world and know all of this useless information, but if we can't make a great drink for our patrons to enjoy, well then we can't call ourselves Bartenders can we?

I'm certainly no heart surgeon and I don't save people's lives, but I take pride in what I do because that is who I am. Last night, I had a couple at my bar from out of town and the husband said to me, "Young lady, we appreciate people who take pride in what they do. And we can see that you are one of those types of people." I smiled graciously and said thank you as you do when you are working a busy bartop, but when I got home, that comment stuck with me. And before I went to sleep, I smiled to myself and thought, I do take pride in what I do.

The Network, The Numbers & The Name

You've got family, friends and co-workers... How do you bring people into your bar? Whether you are a bar owner or a Bartender, it is part of your job (that benefits everyone) to get people to pull up a seat at your establishment. As a Bartender, you entertain, therapize, laugh with (or at) your customers. You can wow them with your Whiskey knowledge or lighting drinks on fire. You can be a shoulder to cry on or a substitute best friend for an out of town guest. You get the opportunity to wear a different hat with each and every guest that happens to wander into your little world. You create the experience, you play God, in a sense.

So how do you do it? What works for one Bartender doesn't always work for another. There is definetly a huge difference for guy and girl Bartenders, but there are also a ton of other factors that go into building a following. And believe me, a Bartender with a following is a Bartender who is never in want of a job. Employers see how you handle guests, they notice when you get repeat customers, they notice the difference in sales from shift to shift and tender to tender.

Sure, you can say that it is ultimately the establishment's job to get people through the door, and I would agree with that, but it is your job as the Bartender to keep them coming back for more--- and to sell sell sell!

My advice? Remember people, remember drinks and special preferences. Nothing buys loyalty quite as well as shaking the hand of a customer that is walking into your bar for the second time, "Hey Larry, how's it going? I've got your Maker's Mark Manhattan right here." Outside of that, be social. People, for the most part, don't sit at the bar to be left alone. If they wanted privacy they would have stayed home or at the very least opted for a table. The trick is to get them talking. Show interest in what they have to say and remember specifics, like their kids' names or where they are from. If you are particularily savy, go ahead and write it down. Start a "Regular Roledex" that includes, names, drink preferences and any additional information that you gather in the process. You won't use all of them a second time, but I guaruntee that the ones you do use will be well worth your time and effort.

Remember, all people have their own social networks that you may or may not be a part of and just like a nasty pyramid scheme, shit roles down hill. If you make ONE bad impression, people will hear about it... If you make THREE great impressions, people will hear about it.

For some reason people love to bitch about the shitty experiences they have and take little or no notice to average situations. You have to be exceptional (multiple times) to really make a lasting impression. It sucks, but that's just the way it goes. So keeping this in mind, for every customer that orders a drink at your bar, you have the opportunity to create a positive experience for them. My trick? I try and stuff those three necessary posititve impressions into one situation. Examples? Read your customer, make eye contact, get to know them as much as possible in the short time you have with them. Do something unexpected, antics can be used here, spill something on yourself and laugh it off, make a joke that's not funny and make fun of yourself in the process, ask for advice, go above and beyond if they ask for something that is a little bit of a pain in the ass, get them to laugh and smile. Treat people like you already know them. Joke with them, poke fun at them (if you feel the need), give them something to tell their friends about. At the bar you generally have the luxury of being a little less formal than a server does at a table. Make them feel comfortable and loose. I can't stress it enough, make them laugh! That's the goal, three seperate laughs in what was surely a mundane trip planned to the bar... a very good start.

Spend time building your following, but also remember to keep them drinking while you do it. A good rule of thumb, don't let the glass get three quarters of the way empty before offering another. You have the power here. Most people want another drink, depending on the customer, sometimes I will just pour another and slap it down in front of them. Sometimes I will play with them a little and tell them I'm going to cut them off (This only works for customers who have a sense of humor and who aren't overly intoxicated, there should be no reason for them to take your threat seriously or you risk offending them). If they are drinking wine or a bottle of beer, I may suggestively wave the next bottle in front them. There is something to seeing the next one, just out of reach that works magic on the psychy.

During the initial order taking, ALWAYS get a specific liquor out of them, don't fall for the I'll take whatever you got, line. Get them to tell you what they want. Customers appreciate special treatment and people like to know that they are getting what they want and that you took the time to make sure of it. Plus taking the time to ask gives you more face time, more interaction, helping them to decide if they want Ketel or Goose makes them trust you. People liked to be helped, having the knowledge to get people exactly what they want (even if they don't know what that is) will definetly show up in your tips at the end of the night. Not to mention, by getting the specific liquor, you are up-selling. What was going to be a $6 Vodka Tonic is now an $8 Goose and Tonic, you do the math. Higher sales = Higher tips and happier bosses. Its a win, win, win.

Along with building a following comes making a name for yourself. Have business cards made up with your contact info on them and whatever else you find to be relevant. People are drinking at your bar and your name will probably escape them, but when they are digging through their wallet next time they are at the gas station, there you'll be. And hopefully a smile will slowly creep across their face as they remember that quirky girl, with the infectious laugh who spilt strawberry puree on herself. Build an image for yourself. When people are leaving your bar, shake their hand, thank them for their company, hell give them a hug if the mood is right. Physical contact will do wonders, and not just for the opposite sex either. Don't get out of line or anything, but a firm hand shake paired with your smile will double the potency or the last memory they have before they leave your bar. Plenty of Bartenders have signature cocktails that they are known for, but I'll tell you what, I'd rather be known for who I am, rather than what I can shake up. Granted, I pride myself on my drink making abilities, but I'd still rather be the one making the lasting impression.

I have met tons of people being a Bartender and a lot of them have become close friends of mine and have greatly extended my network just by bringing in their friends. The relationships extend past the bar top and out into the real world as well. Truth be known, I got myself into some trouble with the law (not proudly) and it just so happened that one of my regulars owned a bail bonds company and he was the one to come and pick me up from the slammer on that awful morning. But it just goes to show that the human condition is one of need for connection. As a Bartender you have endless amounts of opportunities to extend your network and to meet people of all trades and build lasting friendships. You never know when those experiences may come into play in your life, don't take them for granted.