The Bartender's Blog

bartending jobs

Tue, 13 Feb 2007 17:09:18 -0500

Bartending isn’t quite as easy as it is made out. Acquiring a license is only step 1, within the intricate process of obtaining a bartending job. There are certain perceptions people in general have of bartenders, it is expected they should possess a certain aura, a persona if you like that is friendly but not overly confident witty and all knowing. But in all honesty true bartending job requires that a bartender be able to work under a lot of scrutiny and quite alot of the time, hard environments. Think of it this way being called upon by numerous people, screaming shouting various brands of liquor. One of the keys to a bartending job is personality, but at the same time he has to be able to perform and sell liquor and to be able to make any drink promptly to a professional standard. Bartender jobs in the inner city are as common as the air we breathe, but in saying this some people still have a hard time find such opportunities. It’s not really because you aren’t able to do the job, its mainly about face presenting yourself well and getting noticed for all the good things.

bartending training

Tue, 13 Feb 2007 08:05:05 -0500

It has been reported that recently 17 out of 50 states in the US currently require mandatory alcohol server training. Of the remaining 33 states, most have installed laws that offer establishments that hire bartenders who took alcohol server training programs discount on insurance and liability defense mitigation of penalties protection of their liquor license. By getting alcohol server training, you are protecting yourself and your employer if the event of being sued ever arises.

jello-shots

Thu, 8 Feb 2007 22:22:30 -0500

Here are some other popular liquor and Jello flavor combinations: Orange and cherry are Jello flavors that work well with Brandy. You can match fruit flavored liquor with fruit flavored Jello. Lime Jello with tequila and Triple Sec Orange jello with orange cognac and brandy (such as Grand Marnier) or peach Schnapps Unflavored gelatin with Coca Cola and rum Cranberry Jello with vodka Cherry Jello with cherry brandy Raspberry jello with raspberry Schnapps Tropical fruit Jello (or unflavored gelatin mixed with fruit punch) with dark rum or mango liqueur Unflavored Jello with lemonade and whiskey Strawberry Jello with light rum and strawberry liqueur Apricot Jello with amaretto Lime Jello with Sake Even though Jello shots taste like candy they each contain as much or more alcohol than a beer, wine or shot.

Jello shot recipe

Thu, 8 Feb 2007 22:13:03 -0500

Tips on the best jello shot making practice Use ice-cold alcohol. Use very hot water. Dissolve 2 regular sized Jello packages or one large packet into 1.5 cups (12 oz) boiling water. Stir for at least a minute to fully dissolve the gelatin. Let cool for a few minutes - 10 minutes isn't enough to set up the Jello but it will do a lot to keep the alcohol from evaporating. Add 1.5 cups (12 oz) of ice cold 80 proof - 40%abv - booze of your choice such as vodka or something more potent if you wish. Stir and pour into your cups or or glasses. It sets hard in about 1 hour. Extreme caution is advised since these jello shots contain a lot more alcohol than you might think. The alcohol must be frozen or dissolved. Jello must be cooled to room temperature. Failure to adhere to these guide lines will result in the evaporation of all the alcohol before the jello sets. Although shot glasses look far better and also allow you to see the vibrant colors of the Jello, paper cups allow for the jello shot to be taken a lot easier as they can be turned inside out. Ice cube trays also work well. Plastic cups organize quite well in muffin trays, and are easier to handle and serve.

jello shot recipes

Thu, 8 Feb 2007 22:01:04 -0500

How to Make Jello Shots Making Jello shots is like making regular Jello so instead cold water, alcohol is added as well . It is poured into shot glasses or tiny cups instead of bowls. For a basic lot of jello shots a simple jello shot recipe has been done for you 1 6-ounce package of gelatin - what ever flavor you like 16 ounces (2 cups) boiling water 6 ounces cold water 10 ounces 80-proof Alcohol - 40% or higher In a bowl they go, you mix boiling water with the powdered gelatin until fully dissolved. let sit for approximately 1 minute to fully dissolve the gelatin. Let the gelatin cool for 5 to 10 minutes. Stir in cold water and alcohol. Place the shot glasses, molds or cups onto a tray and let the Jello set for two hours in the refrigerator. Tips Depending on the proof of alcohol, adjust the ratio of alcohol to cold water to ensure that the jello sets. Use the following ratios: 13 ounces of 30-50 proof alcohol - 20/30% abv - to 3 ounces cold water 10 ounces 80-100 proof alcohol - 40/45% abv - to 6 ounces cold water (U.S. standard) 6 ounces 150-200 proof alcohol - 75/100% abv- to 10 ounces cold water If you would like more "potent" shots, you can "push" the recipe a bit. This variation makes 6 large cups with 2oz (2x"shots") of alcohol each, or 12 small cups with 1oz of alcohol each, yet still sets hard and tastes great.

more on wine

Tue, 31 Oct 2006 20:22:11 -0500

Sangiovese is well renowned for being the main ingredient in many top shelf Italian reds, including Chianti and Brunello di Montalcino, as well as SuperTuscan blends but to name a few. Sangiovese is well known for its adaptable texture and medium or sometimes full bodied spiced flavours, some of which include Raspberries, cherries and anise

Bartending

Sat, 28 Oct 2006 19:48:49 -0500

Finding a good Bartending School will be the first step towards a rewarding Bartending career! Bartenders at popular nightclubs can make as much as $700 per shift (without getting naked)- which would definitely add up to more than enough to pay the rent and have a decent lift style by just working a few nights a week!

Know your bar

Wed, 25 Oct 2006 20:32:24 -0500

Getting to know any bar is always a hassle, especially with the really busy bars or clubs. The main problems are just where everything is and finding your way around. The mains things to get you sorted in the bar would be to learn the till and where ur stock is placed, that to me is the hardest part of starting any bartending job and once you have this cold then everything else just falls into place.

Know your bar

Wed, 25 Oct 2006 20:31:53 -0500

Getting to know any abr is always a hassle, especially with the really busy bars or clubs. The main problems are just where everything is and finding your way around. The mains things to get you sorted in the bar would be to learn the till and where ur stock is placed, that to me is the hardest part of starting any bartending job and once you have this cold then everything else just falls into place.

beer

Sat, 21 Oct 2006 19:57:23 -0500

Beer is a lot older than anyone might think, when we think of how old beer actually is we tend to think it only a few hundred years old, in actual fact it is closer to 6,000 years old. There is evidence that shows that the ancient Egyptians learnt to make beer even before they learnt to make bread. One of the main factors that contributed to beers discovery and production was the fact that certain countries could not produce wine so some clever person found that if you make certain ingredients then beer was formed, although it was completely nothing like what we would drink today.