Repeal Day – The End of American Prohibition – 5th December

The Prohibition period, with its ban on production, trade and consume of alcoholic beverages imposed in the United States of America by the government between 1920 and 1933 (believing that the abuse constituted a serious danger to society), ends 5th DECEMBER 1933 with the approval of the 21st Amendment of the Constitution that repealed the 18th (called “Volstead Act”)

Here some very useful and interesting infos for you to enjoy:

PROHIBITION MOVIES

POST PROHIBITION DRINKS

So now that alcohol is free again, please enjoy responsibly!

visit DRINKiQ website

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Cocktail Cookbook by Oskar Kinberg

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In Cocktail Cookbook, Oskar Kinberg presents 75 cocktails that will change the way you drink. The master barman shows you simple recipes for homemade bar ingredients such as nettle cordial, olive oil-infused gin and kiwi and avocado puree – and then how to incorporate them into original cocktails, all invented and tested at his destination drinking den Oskar’s Bar in London.

Get ready to reach for standard bar ingredients – cucumber, rhubarb and herbs – and more adventurous inclusions such as pine, peashoots and tonka beans. Then transform and mix into exciting, delicious drinks that are as tasty as they are impressive. Ideal for the curious and creative home cocktail maker, as well as adventurous cooks.

THE AUTHOR
Oskar Kinberg is co-owner of Michelin-starred Dabbous and manager of basement bar Oskar’s Bar. Prior to opening Dabbous, Oskar was bar manager at The Cuckoo Club, a leading private members’ club in Piccadilly. In Oskar’s Bar, he presides over a menu of classic and modern cocktails using homemade syrups and infusions. Many of the cocktails change with the seasons, and he uses fresh ingredients (from marjoram to mānuka) in new and exciting ways.

SOURCE: www.quartoknows.com

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DIAGEO WORLD CLASS GLOBAL FINAL 2016 IN MIAMI IS HERE!

Miami it’s one of the most exciting cities in the world, boasting sun drenched beaches, cutting edge cuisine and bustling nightlife. Miami is the place to be in 2016.

The World Class Bartender of the Year Global Final is rolling into town from September 26th, inspiring the best in the industry to a week of taxing challenges and fierce competition, guaranteeing the greatest show of bartender flair and creativity in the world.

In addition to this amazing Competition, our Hospitality experts, the Diageo Brand Ambassadors coming from over 50 different countries, we will be taking over the coolest neighbourhood in Miami – Wynwood – with some of Miami’s best Cocktail Bars!!

(Youtube Video Link)

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Please join us Wednesday 28th September from 8.30pm to 12am in the following Bars:
Wynwood Diner
Brick
Beaker & Gray
Wood Tavern
Wynwood
El Patio
KYU
Shots
The Bar Next Door
The Butcher Shop

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Only some of the fantastic #Tanqueray Gin and #Ketelone Vodka cocktails being featured Wednesday 28th September from 8.30pm to 12am at #wynwooddiner in Miami for our #getworldclasswynwood night !
#getmixedup  #WorldClass2016 #TrueSpirit

Be sure to stop by to enjoy amazing cocktails made by the world’s top Bartenders and experts from ‪Tanqueray‬ Gin and Ketel One Vodka.

http://www.wynwooddiner.com
https://www.facebook.com/WynwoodDiner

https://www.theworldclassclub.com
https://www.youtube.com/worldclassglobal

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Release your global Bartending pressure..

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(Youtube Video Link – in English )

Buongiorno Bartenders!!

Finalmente sono riuscito ad iniziare ad allenarmi di nuovo la mattina e devo dire che non è affatto facile mantenerne la disciplina, soprattutto quando si è in diverse nazioni quasi ogni settimana per viaggi di lavoro.

Ho iniziato con un programma dove si cammina per due minuti e si corre per un minuto, poi nellla seguente settimana si cammina per tre minuti e si corre per due minuti e così via.

Sempre più in “alto”, per un periodo sempre più lungo, e proprio quando stavo iniziando ad essere soddisfatto dei miei risultati, ho iniziato a guardare alcune persone che stavano correndo più veloce di me, e mi superavano.

Così in quel preciso momento, da uno stato mentale di soddisfazione in me stesso, ho iniziato a fare il confronto tra i miei (apparentemente) buoni risultati, ed il risultato di altre persone

…ma quello non è il vostro risultato!

Non appartiene a voi, perché il più delle volte ci si paragona con altre persone soprattutto nel mondo bartending?

Critichiamo siamo gelosi, invece di concentrarsi davvero su ciò che si sta facendo

Stai lavorando abbastanza duro?

Stai mantenendo la tua identità, mantenendo le tue radici, mantenendo i tuoi valori?

..e davvero utilizzando al meglio la giornata nei riguardi di te stesso come persona e con i tuoi clienti al bar?

La maggior parte delle volte si sente un tipo di..pressione “globale” dove un attimo ci si sente soddisfatti e un attimo dopo ci si paragona agli altri..

Comportarsi da gelosi, invidiosi, pone una grande distanza tra voi e quello che volete raggiungere..come dire, quando vedi qualcuno che ha successo nel mondo del Bartending e odi quella situazione o ne sei invidioso, non lo raggiungerai mai quel successo perché generi un conflitto interno, dove una parte di te lo vuole ma l’altra lo spinge lontano e questo conflitto interno crea frustrazione e non ti prorta a fare nessun passo avanti in verità, sai?

Quindi sii te stesso, prendi ispirazione da qualsiasi cosa, proprio come io ho preso ispirazione da questo mio piccolo risultato correndo in questo bellissimo parco a Roma!

Volevo solo condividere con tutti voi un messaggio semplice..

..tutti noi diciamo di sapere queste cose, ma non ci fermiamo mai neanche un attimo per pensare su..dove vogliamo andare?

Sto facendo abbastanza? Sono contento dei miei risultati?

Sto dando il 100%? E dal momento in cui si sto dando il 100% e non mi sto giudicando (come sapete siamo i più cattivi giudici di noi stessi) continua semplicemente a seguire il flusso delle cose e vedi quello che arriva, perché cose bellissime arriveranno se solo glielo permetti, se solo lasci andare..

Vi aguro una spendida giornata e, a risentirci presto!

NAMASTE’

Max La Rocca

 

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PERFECT SERVE COLLECTION by Stephan Hinz

Dear Bartenders, colleagues, friends and cocktail enthusiasts,

Spiegelau has created the perfect series for those who live and work to an extraordinary standard: The Perfect Serve Collection by Stephan Hinz.

Stephan Hinz is an internationally award-winning Bartender, owner of the “Bar Little Link”  and director of the first-class Beverage Catering Company Cocktail Kunst in Germany.

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With nearly 500 years of expert knowledge in glass production, Spiegelau developed the Perfect Serve Collection by Stephan Hinz to satisfy the requirements of modern drinking culture.

The ten products within the series have been designed to cater to the needs and demands of a modern bar, with each glass expertly sized to accommodate every cocktail and beverage, whether classic, inventive, or whimsical.

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Thanks to their specially cut decoration, the glasses have a unique refraction and brilliance, and show the composition of all drinks with their simplistic design. From the brilliant optics, to each glass’ durable weight, to the sound of the glasses in cheers, all senses are stimulated.

The series ticks all the boxes: they are perfectly balanced in size and weight; fit into off-the-shelf coolers for pre-cooling; and are extremely resistant to scratches and breakage, as well as dishwasher safe.

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Watch the video below to experience the Perfect Serve Collection by Stephan Hinz, making every occasion a special moment of pleasure. (Youtube Link)

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Thank you Stephan for this amazing piece of work!

Max

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The invisible world of the Concierge

The cocktail world is full of characters, from bartenders to bar owners, to night party crowd, but if you look more deeply you’ll see a greater variety of different characters with truly inspiring stories.

The amazing Ben Reed goes through the top 5 things we can learn from a concierge in this video.

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1. Be connected
The concierge has their finger on the pulse of a city but it doesn’t come on a plate. Compiling a black book is a meticulous and systematic networking process that is constant and relentless. Dan’s voice is now recognized on the end of a phone right across the capital and this has been achieved through hard graft, always being on the ball and building lasting relationships ‘with clients, suppliers and fellow industry professionals.

2. Be inspired
Everyone can learn from everyone else and it pays to have a mentor. In the early days, Dan was thrown in at the deep end: “It’s the best thing to do in life. I would listen to the older guys on the desk who were so charismatic. I thought, crikey, how can someone have so much confidence on a desk, have that amount of knowledge of London and be talking to Elizabeth Taylor.”

3. Be optimistic
“You can get anything for anything, can’t you?” Well, with that starting attitude, I’m pretty sure you can. The concierge’s cup is always half-full and it’s a good job too as the requests keep on coming. “Can you help me find out how to ship 21 live deer to the Middle East as a surprise for my 21-year-old wife?” asked the member of the Middle Eastern Royal Family. You’ll need to speak to Dan’s boss about that one but he’s not going to spill the beans for anyone.

4. Be collaborative
The job of a concierge has been around for centuries. The term is derived from ‘comte des cierges’ or ‘keeper of the candles’ which was designated to those who served visiting nobles in castles. The Golden Keys Society is the secret society (motto: ‘In Service through Friendship’) and now a modern-day global network of 4,000 concierges in 65 countries. To receive the cross-key lapel insignia that denotes membership, it’s a minimum of 5 years service, you have to be nominated by 2 members and sit rigorous exams to test your cultural expertise. Is it any wonder that the Concierge prefers collaboration over competitiveness

5. Be positive
And finally, to the golden rule… well you’ll have to watch the film obviously but there are two possible contenders: “I don’t know if I’ve ever said no to someone” and “If you don’t like people, don’t do it.” Both seem pretty obvious on the surface don’t they – that is until you match them up against your own performance perhaps? But for the record, we also like the story about those creative folk at Apple who are well known for taking ideas from outside their industry to improve their lot. “What’s the best customer experience you’ve ever had?” asked Apple CEO Steve Jobs when his business was ramping up to open their first ever Apple stores. The answer that always came back was invariably that of a 5 star Hotel. Hence the Apple Genius Bar was born and directly modelled on a hotel concierge station of course.

Thank you so much Ben for your amazing contribution to the Bartending World!

Original source & Creditscocktailcredentials.com

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Taste Matters: Why We Like the Foods We Do

TASTE MATTERS

The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap?

John Prescott tackles this conundrum in Taste Matters: Why We Like the Foods We Do, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.

Enjoy it!!

Max

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