While my unadulterated contempt for vodka is well known, I still have to explain how and why I am not a big fan of the biggest selling spirit in the world in theory.

My general rule of thumb when it comes to bartending is "never take the easy path", try and push yourself and the customer to something bigger, better and brighter. That's is the main reason I don't like vodka as a whole especially main stream stuff like your Goose and Smirnoff. In all defense though, I like vodka for what it is and believe that it has a place behind the bar in the right hands.

Now I am pulling a Jekyl Hyde here but its true, I hate things that become popular. As soon as something becomes popular, I tend to dislike. When it comes to booze, that is. But I do believe that there are vodkas out there that deserve to be behind the bar. One thing I hate about managment (even when I was managing) is the "we have it behind the bar because it sells" mentality. Just because it sells does not make it good.

I have now made it a rule that the "mainstream" vodkas will be kept to a minimum, as it stands I have Smirnoff (not my decision) in the well, Stoli and Kettle One on the back bar and then a good collection of high end, not well known vodkas in my VinFridge. A good assortment with a story and history behind them.

I believe vodka does have a taste and smell to them, why? how? Well only 40% of the bottle you are drinking is the "no smell, no taste, no color" bit, the rest is water. This is where, I believe is the key pointer to making good vodka. You can get the best grains etc but unless you have great water you are screwed. 60% of that bottle you paid for is water, this is what stands the men and the boys apart. You can't have a mainstream, big business brand making vodka in three different countries to be the same.

Where do I see fitting in behind the bar, although to David Embury's total hate of vodka, I don't mind making vodka martinis or Kangaroos as they were originally called. I also love moving the vodka martini drinker to a Vesper, a precurser to turning them to complete gin lover's. But my main goal to having chilled vodka is to do a oyster/vodka pairing, pairing different oysters to different vodkas. I think that this would be a massive step to getting people back to enjoying straight vodka again instead as a flavoured additive put in by lazy bartenders.

Vodka has a place, it all depends what place you give it and how.

 

One of my older articles, but it is always relevant.            

So the customers are out, the lights are up and the bar is clean. What happens next? We start our nights by slowing down, unwinding. This usual entails copious amounts of alcohol, sometimes drugs, and of course sex. I choose not to sugar coat this industry, so hold onto to your seats because this is going to be a raw look at the after hour antics of a bartender.

            I once had a friend tell me working in the industry, you will end up with one of three things; a drug habit, alcoholism or an STD. I have at least a dozen mates with one of these “occupational hazards!”

            When you’re young, first starting out, there are temptations at every turn. You have young woman dressed to impress coming to the bar looking for two things. Firstly, for a drink and then for someone to flirt with. As the night progresses, the guys on the floor keep getting drinking while the all knowing bartender seems to be the epitome of sobriety.

            The bartender is standing behind the bar still keeping an ever watching eye over the nights proceedings while the other males in the place are kissing the porcelain. Girls are always attracted to the alpha males in any bar and of course they are going to be attracted to the bartender. It’s how we, as bartenders, handle this responsibility. We have two options, do we take advantage of it or do we nicely smile and blow them off.

            I once had a mate from the UK who was working with us; he took advantage of every situation. He slept with something like 150 girls in a year, every girl wanted him and the guys wanted to be like him. There was always one problem with this, the girls would come back. Many a time, Crofty’s conquest would come in the next night looking for a repeat. Problem being, he would already be lining up his next lady. It was always awkward and never ended well, usually in dirty looks and tears.

            Hospitality is a sex driven industry, you spend time with some of the hottest girls, this and that side of the bar. It’s the way you handle yourself and the situations that face you every night you “suit up”. Make sure if you take a girl or guy home that you are ready for the repercussions the morning after.

            I have had a lot of green horns come to me about the drug scene that happens in their establishments and ask me how to deal with it. Deal with it the same you deal with it as if you were a patron, the decision is up to you. Drugs are rife in nightclubs and bars and, as a result a lot of the bartenders indulge. I will never pass judgement, if you are working 12 hours with the music pumping and the lights flashing and every customer is enjoying themselves why wouldn’t you?

            I have worked in venues where bartenders take tips in the form of different pills, powders, horizontal mirrors mounted in the toilets, and water more expensive than a rum and coke. A lot of bartenders use drugs to keep themselves going night after night or to fit in with everyone else. I am not and never will condone drug taking, it’s not the cool thing to do or the way bartenders should survive. We are better than that, let the customers experiment and just serve the salivating masses.

            Alcohol is the lesser of three evils. I have more mates with an alcohol problem than I would care to mention. We drink at 6am in the morning after a long night; we drink at 11 am in the morning while having breakfast with friends on our days off. When does alcohol become a problem? When you “need” it; when you wake in the morning and your lips are aching for the taste of golden amber or brown spirit.

            My mates and I used to sit around for hours after work, drinking ourselves “happy” When you serve people partying for twelve hours you need to wind down. You have been on your feet, sweating, slowly going deaf and all you want is a cold beer. It’s about knowing when to stop drinking socially and when you’re drinking out of necessity.

            There are a lot of occupational hazards in this industry, it’s not always easy to make the right choices and take the right path. Unfortunately the dark side of this profession can sometimes taint the picture of which bartenders & servers really are. We are social misfits at times, we make mistakes, and everyone does. We are always under the magnifying glass for the world to see, it’s sometimes not an easy thing to do. At times and we deal with it the best we can.

             It’s up to you, the newbies and the lifers to deal with this life we have chosen. Look to the future, look to what’s around the corner.       

It’s hard to take something that I have been doing for so long back to the basics, but I am going to try. Don’t let anyone tell you it’s hard to do what guys like I do.  Bartending is only a skill like ice skating or knitting and a skill can be nurtured and trained. Anyone can make cocktails; it takes someone special with the necessary skills to make a great cocktail, a memorable cocktail. No one is ever a “master mixologist.” You haven’t tasted every alcohol, mixer, fruit (& vegetable) so how can you be a master. You can only the best you can be right now.

            What does it take for someone to make a signature drink the likes of Toby Cecchini’s Cosmo or Cox’s Daiquiri? Knowledge, the knowledge of everything that goes into your drink, the techniques you use and the final touches.

            Alcohol is like the alphabet, there are at least a dozen alcohols per letter. So start at Armagnac and make your way through to Zen green tea liqueur. The more you taste, the more you remember. Always keep an open mind when tasting, even if you don’t like it, appreciate the spirit for what it is. Remember every gin; bourbon and vodka have their own characteristics. Build on their characteristics for the benefit of mankind or for a hot girl across your bar on a Friday night.            

When using alcohol, remember a little can be a lot. The smallest dashes and rinses can accentuate the entire drink, for example, the Sazerac. Only a dash of absinth balances the bourbon so beautifully.  Who would have thought to put absinthe with cognac originally and then bourbon? When making cocktails, being adventurous is always great but you need to be able to sell the drink. I have cocktails with the strangest ingredients, pumpkin pie filling, cucumber, but I can sell them to the customer because they have the trust I can deliver.

Keep your edge, your one step ahead of the pack. The way I stay sharp is by walking through the market and just taking notice of any new fruit, vegetables, syrups, sauces or condiments. Fruit is always fun although a little too easy, vegetables are more of a challenge. When we are dead quiet in the bar, my mates and I would challenge ourselves by picking the most random ingredients and trying to put something together. Sometimes it can come up money or absolute rubbish, but it makes you learn how to balance the weirdest of flavours and use the strangest of techniques.

When looking for new ways to make cocktails, look to the kitchen. Chefs use techniques that can be adapted to the bar without too much fuss. And remember the different ways you mix a drink, the more original it will taste. If you add egg white to a margarita it will have a creamier mouth feel and a taste that is completely different from the norm. When you add egg white to a drink you have the opportunity to “brulee” the top of it with a torch. Bruleeing is a kitchen technique used when you caramelise or burn the sugars on the top of desserts but it can be used to do the same to martinis. Just remember to get good egg white foam you need to shake it really hard.

There are so many techniques and ingredients that are now being used that it is hard to keep up with all of them. My advice is to get in the kitchen, read cook books; these are the best sources of knowledge in the new world of cocktail making. Be a leader in using new methods and the strangest ingredients to give your customers the experience of a lifetime. There is nothing better to see a customers face when you make them a drink with something really out there in it.

When making up your next cocktail, think about what you are using, how you are using it and how you can sell it. Enjoy making something that’s unique and may one day be a signature cocktail of your own.

You have gone to the interviews, preening yourself to make that best first impression. The interviews were sweat induced 20 questions from the upper echelons of the restaurant. But you beat the gauntlet and now you have the job that everyone wants, bartender. What can you do to prepare yourself for that first inevitable moment of truth? Follow the 6p’s – Prior Preparation Prevents Piss Poor Performance.

1. Get yourself looking pimp.

Go out and buy yourself the most comfortable, water proof shoes you can find. You are going to be standing in an inch or two of water for hours on end. Spend the money and you will be thankful later. If you have to wear all black like the majority of bars, buy yourself some nice pants. Make sure they aren’t too expensive, the first night you wear an expensive pair of pants you will get bleach on them. You are on show for the customers and the most important thing is to always look your best.

2. Research the drinks list.

Organise to take the wine and cocktail list home with you and try to learn as much as possible. I have worked in bars with 75+ cocktails on the list and you weren’t allowed to work the night unless you could name 5 cocktails that the boss asked you. Most bosses won’t be that hard on you on your first night but you never know.

3. Get there early and listen.

Regardless of what experience you have or what fancy bartending school, you are new and you have never been there. I have worked with too many bartenders that come in on the first night and think they already know how to do it all; I have been guilty of it myself. Listen to the “alpha” tender; learn the nooks and crannies of the bar plus the regulars. The regulars are the bread and butter of any business and the bar industry is no different. Try to get the current bar staff to introduce you to all the regulars, this will make your solo nights run a lot smoother. Give the regulars something that the other bartenders can’t and they will come back for you.

4. Get ready for the rush.

If you have gone to Bartending School or been a bar back for a while, you should have some efficiency processes in place. Efficiency is something I can’t write about or give you pointers, its something you learn from experience. Everybody does their “thing” differently; you will learn what is the best and quickest way for you to set up your well & the way you do your orders. Just be prepared to screw up because you will its natural.

5. Enjoy yourself.

It’s your first night, there will be stress, there will be times when you are sweating and the servers are yelling at you over dispense. But IT IS your first night; no one will be hard on you except maybe yourself. The worst thing you can be is hard on yourself, learn from your mistakes and become the best bartender you can become.

            Anything I write about here can only prepare you for a tenth of what you are going to experience. But you are getting in this industry for fun times, the mateship and the lifestyle. You want to make people happy with your service, your knowledge and your personality. You will probably have a million first nights throughout your career and each will be different with a separate amount of issues and problems. You will deal with them and you will have fun because that is why we are here.

            You have finished Bartending School and you’re now ready to get your first job in the big bartending world. Here are some helpful hints on what can make or break your first job interview.

1.      Get your resume sorted.

Have your resume as up to date as possible. If you have any experience in the restaurant / bar industry or customer service industry use it. Detail every aspect of your job but don’t go overboard, find a balance, making yourself sound important enough to be needed by your new employer while not overly arrogant. Managers will call references and if you have lied, they will find out and then well you know what will happen. Make it stand out, there are so many resumes dropped into restaurants every day that yours has to stand out. I find it more difficult for guys to get a job then girls, managers just tend to like having pretty girls walking around to keep the customers happy.

2.      Recon.

Before you apply for a job at any venue, go in and have a drink or something to eat first. Make sure you take notice of what the staff are wearing, what style of venue it is, and who the managers are. For example, if you go for a job at a 5 star hotel restaurant you wouldn’t go in with dyed hair and a piercing. I have even made the mistake of over dressing for an interview at a night club and missing out on the job.

3.      Foot in the door

You have dropped your resume off. You have had a phone call and they have asked you to come in to have a chat. You are dressed like the staff carrying your resume and ready to walk into the lions den. Arrive 10-15 minutes early and while you are sitting at the bar waiting, chat to staff and regulars. A manager will love the fact that you can just start conversations like that.

4.      The Dragons Den

You’re sitting there in front of the manager, sweaty palms, smelling fantastic in your clean crisp shirt. Be confident but not arrogant. Look the manager in the eyes and tell them that you want to give the guests an experience, you want to become the best bartender you can possibly be. Again don’t bullshit about your experience because you will get caught within a couple of shifts and look like an idiot. I have people constantly coming into interviews saying they know this and that and I can catch them out on a fair few things very quickly.

5.      You’re in now what?

You have got the job and the boss is showing you around the place telling you where everything is and introducing you to everyone. And now begins your training begins, regardless of how much experience you have you need training. When I started at Moxie’s, I had to train for a week before being on my own. It’s frustrating but when you screw up, no one is to blame but you and the guy who trained you. Never stop learning, never stop being trained.

6.      Indispensable

No one is indispensable, but you can come pretty close. Learn everything you can possibly learn about the industry, the venue and your bar. Become so knowledgeable that your boss would have to use a lot of resources to train someone to your level. Don’t use this sort of power to manipulate situations, always keep the venues needs and wants as your top priority.

            So good luck, enjoy the experiences that you will encounter. What doesn’t kill you only makes you stronger.

Hemmingway Daiquiri~ White Rum, Maraschino Liqueur, grapefruit

Mai Tai~ Dark rum, white rum, Cointreau, orgeat syrup, lime  
Piña Colada~ White Rum, coconut cream, pineapple juice~ “Served over crushed ice”  
Union Club~ Bourbon, Maraschino liqueur, Campari and fresh orange 
Dark & Stormy~ Gosling’s Rum, house made ginger beer and lime  
 

1806- BEGINING OF THE COCKTAIL ERA 
Cobbler~ Sherry, apple liqueur, fresh lemon, sugar, crushed ice  
Brandy Crusta~ Cognac, Curacao, bitters, fresh lemon, sugar rim 
Mint Julep~ Bourbon, mint, sugar, crushed ice

Sazerac~ Absenthe, rye whisky, Peychaud's Bitters, lemon twist 
Old Fashion~ Bourbon Whisky, sugar, Angostura bitters, lemon twist 
Clover Club~ Gin, fresh lemon, raspberry syrup, egg white 

PROHIBITION COCKTAILS (1917 - 1933)  
Cabaret~ Gin, Dry Vermouth, Benedictine, Angostura bitters & brandy soaked cherry 
Hurricane~ White rum, dark rum, fresh lime, fresh orange, passion fruit & grenadine 
Deauville~ Brandy, calvados, triple sec & fresh lemon  
Bees Knees~ Gin, fresh lemon, honey syrup 
Colony ~ Gin, fresh grapefruit, maraschino liqueur 
French 75~ Gin, lemon juice, sugar & sparkling wine 

CLIVE’S MIXOLOGY 
French Explorer~ Magellan Iris Gin, Limoncello, blackberry lime begonia compote, grapefruit bitters, fresh lime 
Rose Paloma~ Herradura Tequila, Grand Marnier, fresh grapefruit, rose water & citrus orange foam 
Resolution~ Ketel One Vodka, Tanqueray Gin, Campari, muddled raspberry, fresh lime & grapefruit 
Cool Hand Luke~ Bacardi Limon, Litchi liqueur, cucumber and house squeezed apple juice 
Saronno Summer~ Disaronno, gin, crema di balsamico, angostura bitters, fresh lemon & strawberry 
Ginger & Peach Lynchburg Lemonade~ Jack Daniels, Peach & Ginger Compote, Ginger liqueur, Peach Bitters & fresh lemon

Lady Glenlivet~ Galliano, Glenlivet, fresh lemon, honey syrup, house made grenadine & soda  
The ‘Ultimate’ Gin & Tonic~ Tanqueray 10, fresh cut lime, Fentiman’s Botanically Brewed Tonic- served on a silver platter 
La Goutte D’or~ Pere Magloire Calvados, Rain Organic Vodka, fresh lime, Japanese Sencha green tea syrup 
Triple Chocolate~ Dutch Chocolate Vodka, Godiva White Chocolate, Dark Crème de Cacao & a brandy soaked cherry  Island Indulgence~ Chocolate Vodka, Elephant Island Framboise, black pepper simple syrup, sparkling wine 
Mojito’s~ Classic Cuban or ask your server the feature Mojito for the week.  
Daiquiri flights~ A trio of traditional daiquiris created with local seasonal fruit 

FAVORITES FROM AROUND THE WORLD...

Mulata Daisy~ White rum, White Crème de Cacao, lime juice, caster sugar, fennel seeds

Ago Perrone, Connaught Bar in London 
Ago Perrone's signature cocktail from London's Connaught Bar unites an old-school classic - the daisy - with international flavours for a beautifully aromatic and refreshing drink.

The Last Word~ Gin, Chartreuse, maraschino liqueur, lime juice  
 
Murray Stenson, Seattle 
Mixologist Murray Stenson of the Zig Zag Café in Seattle has re-captivated audiences far and wide with this classic chartreuse libation. Chartreuse is a French liqueur composed of distilled alcohol flavoured with 130 herbal extracts.

The Bloody Caesar~ Vodka, Tabasco, Worcestershire, salt & pepper, house made clam cocktail juice

Walter Chell, Calgary 
This popular Canadian cocktail was invented by bartender Walter Chell at the Owl's Nest Bar in the Calgary Inn (now the Westin Hotel) in 1969. In its original form, it contained tomato juice and mashed clams.

Arabian Dream~ Honey Vodka, fresh apple juice, sparkling wine, house made grenadine & black pepper

Salvatore Calabrese, United Kingdom 
Salvatore Calabrese is the current President of the United Kingdom Bartenders' Guild, taking over from his good friend Peter Dorelli, who recently retired from the Savoy Hotel.  

 

Raising the Bar

Clive’s cocktail captain Shawn Soole

It may not be Vista 18, but it sure does have a view. Recently opened in the lobby of the Chateau Victoria, Clive’s Classic Lounge is an elegant and modern space just waiting to lure you in with its sexy bar and fine selection of European and local booze. Monday spent some quality time with award-winning bartender Shawn Soole, who believes Clive’s has what it takes to become Victoria’s next “it” spot.

Who are you? I’m an Australian ex-pat bartender who has been in Victoria for the last three years.

What are you pouring? We’re just rehashing the cocktail list and gearing it to more classic styles, along with some eclectic creations from staff. We’re really focussing on European beers and introducing people to the original styles from Belgium, Germany and the like.

Why Clive’s? I have a saying I live by: “A bartender can look great in a great bar, but it takes a great bartender to make a bar great.” Basically, I like a challenge; I like making something out of a bar that people don’t think or don’t know how to do and making it one of a kind.

What kind of beer do you serve here? I love local beer, but with Vista 18 doing the Pacific Northwest we’re focussing mainly on European and international beers at a good price.

Favourite beer? Right now, I’m totally infatuated with the Phillips Longboat Chocolate Porter. It’s like chocolate milk for big kids.

Nastiest drink you’ve ever had to make? Can’t stand Cosmos or anything from that “martini” phase, like sour apple martinis. Hate them! Nastiest drink always will be a Cement Mixer—who would want anyone to do that? It’s barf in a glass.

Best bet if I’m feeling adventurous? We’re here to expand people’s horizons. If someone says they hate a certain spirit, then I make it my sole mission to change their mind before they leave. It’s the same with any beer, wine or spirit—I’m all about pushing the boundaries and educating in the process. It’s a fun trip watching people when they order a Heineken and then you take them on a journey of Pilsner Urquell, Peroni and Kronenbourg.

Do you believe in hair of the dog? Yes. I have a drink called Shawn of the Dead, which combines orange-infused tequila, chili-infused white rum, some Berocca (a B-12 effervescent tablet) topped with tropical V8 juice.
 

After a bit of a wait. A long time through customs, which always happens. Imagine that 1400 plastic tubes would cause such a fuss. And a little bit of wrangling to get them launched they are here.

If you know the original VIVA! Stik and loved it then you will want to marry this one. I redesigned it for a heavier weight and better ergonomic grip. They wil lbe available in a few distributors in the coming weeks and available directly from me.

Drop me an email (shawn@theliquidrevolution.com) if you are interested. If you happen to get a sample off my good friends and unofficial brand ambassadors Angus Winchester and Kevin Brauch, drop me an email anyway and tell me what you think.

Happy muddling and rememeber "Mixology for the people!"