Bartender vs. Mixologist...... chicken or the egg?

One of the coldest in the game. Charlotte Voisey.

It's been a long time. I have learned ALOT. Where do I begin? Well for starters, I will give you a brief summary of my growth. I no longer drink vodka. That pretty much sums it up. (jk)  I suppose this was destined for me. In my beginning bartender days no one understood why I opted for fresh lemon juice instead of sour "mix". I always knew fresher was better. And fast forward until now..... I am in the stage of my development where I stalk the isles of farmers market(s) in search of inspiration. I say all that to say, historically speaking, mixologists preceded bartenders. IN THE BEGINNING THERE WAS.....fresh ingredients.(amongst other very important things such as premium spirits and cordials, homemade tinctures, bitters, and syrups......you get the idea) So what happened? Prohibition and the Great Depression is what. Prohibition brought upon (understandably so) cheap spirits made from inferior ingredients produced in an "underground fashion" (i.e. bathtubs). Only the wealthy and elite could afford to obtain quality from outside the country. Almost immediately after Prohibition ended then the Great Depression hit. With that came an overwhelming demand for packaged food, powdered beverages, processed food, and all things kool-aid, tang, and t.v. dinners. As a result Americans lack a taste for flavor. We actually think McDonalds tastes good. All of this has birthed the modern day Bartender. With canned juice, fake grenadine (full of high fructose syrup) and a love for all things overly candy sweet. Vodkas are flavored using chemicals and nobody knows WTF bitters are. Quality drinks and cocktails are meant to be balanced, interesting, unique, classic and should soften the spirit, not hide it under a mask of skittles and jolly ranchers. Just as you wouldn't expect to go to Bones or Ruth's Chris and receive a frozen, inferior cut of steak, the same should be for paying $10 for a drink that was slapped together with artificial mixers and sour mix from a "gun". Alot of people think of "Mixologists" as glorified, elitist, pretentious bartenders (and some are), but those that are truly passionate about the craft are raising the bar (no pun intended) and bringing quality and taste back to your libation experience. You have to know where you came from to know where you are going. I don't know about you but I prefer a filet mignon over a Big Mac any day.  

The Blue Blazer - History of Bartending

"Most professions are either physical or mental. Bartending is both."

So I was chatting with my homie and fellow bartender Jeff a couple of weeks ago, (sorry for my hiatus), and he asked me, "Ive always wondered who the first bartender was....What is the history of the bartender?" This inspired me to do a little research.

Well as most could conclude, Bartending is one of the worlds oldest professions. "Historical accounts from the time of Julius Caesar show that inns situated along the major transportation routes served wine and provisions to travelers. In Rome, neighborhood taverns were meeting places for locals to enjoy drinking and gossip. There is evidence that even earlier the ancient Greeks had such places of entertainment and refreshment for travelers. No one knows how far back in time the notion of a tavern was first introduced. Initially, perhaps, someone found it profitable to provide his friends or neighbors something to drink in a room somewhere people could comfortably gather and relax or play." During ancient times in Rome, Greece and Asia the bars were referred to as public drinking houses where people would gather to relax and socialize. I personally believe the roots of bartending probably dates back to the continent of Africa as well due to the abundance of intelligent societies in those times. Prior to the 15th century the majority of bartenders were alehouse owners and innkeepers, a large number of whom were females. Bartenders were of high social and economic status and were held  high in regard in society. They owned land, collected art and were trendsetters. This tradition and status of bartending was passed on to the New World.

There is, however, one historical figure that changed bartending forever. He is the inventor of the classic cocktail, the father of American Mixology, the inventor of Flare, the author of the first bartender and recipe book and the  “the Jupiter Olympus of the bar,” to quote himself. His name - Jeremiah bka Jerry Thomas, aka "The Professor". His signature drink was called The Blue Blazer. "  The drink involves lighting whiskey afire and passing it back and forth between two mixing glasses, creating an arc of flame." He was born in 1830 in Sackets Harbor, NY. He learned bartending while in New Haven, Connecticut before sailing to California during the Gold Rush. His impeccable creativity and showmanship established the image of the bartender as a creative professional. During his career he made more money than the Vice President of the United States. He worked with a solid silver mixing set and bartending tools, and was often draped in gold, diamonds and jewels. In 1862 he finished writing The Bar-Tender’s Guide (alternately titled How to Mix Drinks or The Bon-Vivant’s Companion), which was the first cocktail recipe book ever published in the United States.

"A New Beverage is the pride of the Bartender, and its appreciation and adoption his/(her) crowning glory. In this entirely new edition will be found all the latest efforts of the most prominent and successful caterers to the tastes of those who patronize the leading Bars and Wine-rooms of America, as well as the old and standard favorite beverages, always in general demand."
- Jeremiah Thomas

He died December 15, 1885 in New York City.

Espolón Tequila.....mmmmm mmmmmm good!

Espolón Tequila. Never heard of it? Probably because your favorite rapper's  favorite rapper hasn't held it up in his new video....lol. What do they know? Not much other than trends.... What do I know? A fine premium spirit when I taste it. Espolon is where it's at. This is the real deal Holyfield of Tequilas. Smooth with a bite. It's so good it's scary, kind of like the label. Espolón was originally introduced in the US in 2000, but in 2009 Gruppo Campari bought the Espolón brand along with the San Nicolas Distillery, "Best Factory in Mexico",where it is made.

Skyy Spirits, LLC, the U.S.-based wholly owned subsidiary of Gruppo Campari, revamped the brand and markets and represents Espolón in the United States. It was reintroduced in 2010. The label art was "Inspired to the bone, Guadalupe and Rosarita joined Father Miguel Hidalgo in his valiant campaign for Mexican independence from Spain. As depicted in this label's scene - an illustration inspired by 19th century artistry - our couple fought fiercely, and fought with undying passion. As Ramon the Rooster crowed his shrill battle cry, the brave army of revolutionists clashed against tyranny, against the cruel caste system, willing to sacrifice everything for the cause. And although their bold efforts fell short, this movement set the stage for Mexico's eventual independence." Espolón is available in Blanco (silver) and Repasado (gold). Espolón Tequila Blanco has a clear color with a platinum cast. "On the nose are aromas of delicate, sweet agave, floral notes, tropical fruit and lemon zest with a hint of pepper. In the mouth there is a soft feel, light- to medium-bodied palate with bright agave flavor, and notes of pepper, vanilla bean and grilled pineapple. An elegant, clean finish ends with a hint of spice." Espolón Tequila Reposado - "The tequila displays a rich, golden-hued color with aromas of spice, caramel and a hint of chocolate. The expressive nose gives way to a bold, round mouth-feel with a medium-dry, full-bodied palate including rich roasted agave, sweet tropical fruit, and intense vanilla and brown spices. The flavor finishes slowly with a sweet, spicy fade creating a hedonistic reposado with añejo-like wood spiciness." You have got to try this as a shot or in your favorite margarita ASAP! Special shout out to the Intoxicologist, Rah @ http://www.facebook.com/TheEgpytianSunGod for getting me hooked on this fab Tequila! Bottoms up!

Easy and Sleezy.... I don't think so!!!

Does society look at female bartenders as sluts? Does working behind a bar mean you will go home with every Tom, Dick, and Harry? Ummmmm......no. Thats ridiculous! If you are a slut - you are a slut, no matter what professional capacity you work in. I get really tired of men that try me on thit level. Its silly, immature and stupid to think that a profession indicates ones morals. Does being the president mean that you will cheat on your wife? Does having a corporate job mean you snort cocaine in the bathroom stall? Absolutely not. I do understand how ignorant people can be in regards to an alternative career choice, and it's just that. IGNORANT. I do understand how a smile can confuse a man into thinking I am flirting with him. But by no means am I mixing a cocktail in a back alley wearing fishnets. Believe it or not I live a normal life. I'm not a party animal. I'm in a stable relationship, I support myself, own place, own car and a dog. I like to cook, read and crochet. I respect myself and others around me. I have never, ever gone home with a customer or stranger. I'm not on drugs and I shower daily. lol. I enjoy my job because it's fun, challenging, fast paced, unpredictable, good money, and I enjoy meeting new people and putting smiles on their face. The moral of this is no matter what you think you know or what Tiger Woods told you or what the character Thandie Newton played in that terribly made movie, you shouldn't judge people or confine them to certain behaviors. And further more it's really disgusting to try to sleep with everyone anyway.... A man that wants to sleep with a bunch of strangers has alot of looking in the mirror to do. (I don't want your package!)

Forbes Magazine: Best Bartender in the World

Colin Peter Field is his name. He is the Best Bartender in the World according to Forbes magazine and the only Bartender in history to make it into the French Who's Who. One of his favorite regulars....Kate Moss. Yes, Super-Model Kate Moss! wow. This guy is the truth. He works as the head bartender for the world renowned Hemingway Bar in the Ritz in Paris, France. (Coco Chanel lived 30 years at this hotel!) This is the very bar Ernest Hemingway would write about as being his favorite, as well as F. Scott Fitzgerald. Colin has been running this world famous bar since 1994 and helped to restore the small bar to its original condition after it had been closed for decades. He is probably one of the most knowledgeable bartenders ever. He speaks multiple languages that he can write and read fluently. "Every morning when I wake up, I read newspapers from France, England, Germany and the United States so that if one of my customers wants to discuss current events or the stock market, I know what I'm talking about." says Colin about his daily ritual. "Some people like to talk with a bartender," he says. "Some don't. My job here is to be the host, the showman, the life of the party." He takes his job very, very seriously. He can concoct a perfect cocktail to match your mood, your taste, or even your outfit. He often garnishes cocktails for his lady patrons with roses and orchids. Nice! Well with the most famous bartender in the world at the most famous bar in the world comes with a price I'm sure. He serves the most expensive cocktail in the world, the Ritz Sidecar, at a staggering $1661.50! Further proof that you get what you pay for!

What do you want ya BIG DUMMY???

As a bartender I interact with strangers all the time. Yes, men hit on me just like every woman, and every female bartender. The phenomena that I have yet to grasp in my mind is the ever annoying and disturbing male bar fly that tries to get your phone number, yet seems absolutely clueless about tipping. How in the HELL do you as a MAN try to "holla" at any female bartender, waitress etc. AND NOT TIP???? Like, that is a total conflict of interest! Why wouldn't I date someone that doesn't tip you may ask? Duh! Because I work for tips! I used to work at this club and one night I had this overly pushy, in your face, old ass ex-marine that swore me up and down how he was a better mate than my beau. (hey honey!) He had the nerve to ask me over and over and over for my digits, orders 1 drink and some wings and doesnt tip anything!!! I wouldnt give you my number anyway, but now Im gonna tell all the other bartenders what an idiot jerk douche bag you are!!! Im like really dude is it just me or do you never tip your bartender?!?!? Who would date your crazy ass??? The saddest part is that this has happened to me like 3 times, so I know its not just me.....lol.

ABSOLUT flavors.....cool!

Vodka drinkers listen up......especially those non- first adapter types such as myself (i gotta get better about that new-new). I just have to big up Absolut for their limited edition city flavors. Firstly, Absolut launched a new international flavor recently called Absolut Wild Tea, which I love, and previously this was known as Absolut Boston, released in 2009, (Boston Tea Party) and it tastes like elderflower and black tea. Love it! Prior to this Absolut released Absolut New Orleans in 2007, which tastes like mango and black pepper. 100% of the Absolut New Orleans profits were donated to Gulf Coast charities in remembrance of Hurricane Katrina. In 2008 Absolut Los Angeles was introduced. Flavored with acai berry, acerola cherry, pomegranate and blueberry, Absolut donated $250,000 to  Green Way LA. Pretty cool, huh? 2010 brought Absolut Brooklyn, red apple and ginger symbolizing the Big Apple while incorporating the spice of Brooklyn. (peep video below) The artistic brownstone on the bottle was created by Spike Lee and $50,000 in sales were donated to Habitat for Humanity for their effort to build affordable and environmentally sustainable housing in Bed-Stuy. I think this is a really cool marketing campaign for Absolut, which was inspired by their Absolut U.S. city advertisement campaign in the 80's and 90's. I look forward to the new city flavor for 2011. I wonder what city it will be next?

Whew.... *wipes sweat from eyebrow*

OK, so I have been meaning to do this for a while now. Here I am.... I am Toki the Bartender, Hear me roar! ROOOAARR!! OK....enough of that. First subject up for discussion is the infamous "Light ice please...."

Now if you want a really hot drink where the 3 ice cubes melt even faster than a normal cocktail on the rocks is totally up to you....Personally I find that the only time where this gets a pass is for my whiskey/cognac/scotch drinkers. Anyway, how dare you order a Long Island Iced Tea and demand that your bartender make it with light ice. First of all light ice does not mean more alcohol. Why you may ask? For a few very simple reasons. #1. It is illegal to serve more than a certain amount of ounces of alcohol per drink. Why? Because if I make and extremely strong drink that makes you extremely intoxicated and you get a DUI, or in a car accident or, God forbid, you kill someone then we will be sharing a jail cell together. #2. You are asking us to steal from our employer which is illegal as well and its very difficult to maintain a bartending career when word gets around town that you cant keep a job because you steal for people you don't even know. and #3 chances are if you are too cheap to pay for the extra alcohol you so desire then you are too cheap to tip much less tip well, which is a lose-lose situation no matter how you perceive it. So do your bartender and yourself a favor and let us make your cocktail the way its supposed to be made. We do know what we are doing!