Now more than ever we should be paying attention to the things we put in our bodies. There are differences in the quality and legitimacy of the many products on the shelf today. With so many fly-by-night bottles littering the bars and liquor stores you have to be careful who you trust to point you in the right direction.
As . . .
Don't order off the rack. Get measured!
The bartender and the tailor are both noble trades. They have tons in common and much that they could teach each other.
For those of you who can't find clothes that fit right, get a tailor! A tailor is a person whose occupation is making fitted clothes such as suits, pants, and jackets to fit individual customers.. . .
They are some of my favorites
Cocktail books are a dime a dozen these days. Every big name bar seems to be releasing their own tome. When the The PDT Cocktail Book came out in 2011 it quickly and sadly became the Bible of bartenders everywhere. I say sadly because everyone took the recipes as gospel when they should have been used as guidelines. That book set so . . .
Fan them once and for all
As bartenders we like educating not only ourselves but our guests on different spirits, cocktails, beers, wine, ageing processes, distillation, fermentation etc. When it comes to basic cleanliness and keeping fruit flies out of our bars (and out of our drinks) we are certainly uneducated.
At least once a week . . .
A classic cocktail should be familiar like a pair of Chucks, brown loafers, or an always shined pair of black dress shoes. These are without a doubt staples that every guy should have in their closet. A modern cocktail, on the other hand, may or may not stand the test of time like the previously mentioned enduring footwear. I'll . . .
Good service starts at the curb
The way the sidewalk in front of your establishment looks says a ton about how you do business inside.
It isn't easy to keep the sidewalk clean. The sidewalks here in Chicago are a doozy. On these gritty paths I have seen mattresses, diapers, red panties, chicken bones, and enough broken glass to encapsulate a high . . .
Using the bartender to push off-premise sales
I often get asked by new clients: "Luke, how do I get people to try/buy/like my product?"
The beverage world is a jungle. There are so many products new and old that are competing for space in the consumer's glass. My biggest tip for this question stems from how people order drinks these days.