Vodka

Vodka outsells all other spirits 3 to 1. Vodka is void of a distinctive flavor, taste or smell which makes it the easiest spirit to mix anything with. Vodka can be made out of anything that has sugar or starch such as potatoes, grains, corn or rye. Vodka comes from the Russian word "voda" which means "little water". The classic cocktail, Moscow Mule introduced Smirnoff vodka to the United States in the 1940's. Popular vodka brand names include Grey Goose (France), Ketel One (Netherlands), Stoli (Russia), Absolut (Sweden) and Sky (San Francisco).

Absolut was the first on the scene to introduce flavored vodkas. Any guesses on which was the first flavored vodka to be introduced? It wasn't Absolut Citron or Absolut Mandarin, but Absolut Peppar in 1979. Absolut Citron wasn't put on the market until 1988. It is said that Absolut Citron created the Cosmopolitan.

Busting Bar Myths #1: Grenadine

When I ask people what they think grenadine is they always say.....cherry juice.

Wrong!

Grenadine is a red syrup that was originally made from pomegranate juice, cherry juice and sugar. Not just cherry juice like most people like to believe. In fact, grenadine actually comes from the French word, "grenade" which means pomegranate. Now grenadine consists almost entirely of a high-fructose corn syrup base. Yummers!

Grenadine is used to make drinks like "cherry" cokes, pink lemonades, shirley temples and tequila sunrises.

So if someone asks you what grenadine is, you can tell them the correct answer. It isn't really just cherry juice. It's actually pomegranate juice with a bunch of sugar.

My First Bartender Competition

On October 20th, I entered my very first bartender competition.

I know. It's been awhile since the competition and my last blog entry.

The competition was at Elixir here in San Francisco and was sponsored by Square One Vodka. We had to use the new Square One Cucumber vodka (which is quite tasty on it's own I must say). The competition itself was pretty cool. Five, city lady bartenders who all had to design their own concoction using the product. We had to not only come up with the drink, but batch it out for a crowd of 50 plus. It's hard enough coming up with a cocktail, but making it for 50 people to enjoy is something else. Lots of pressure. On top of that, this was the same day that I taught my very first bartender school class. October 20th was quite a big day for me.

My Winning Cocktail:

Some Like It Hot

Square One Cucumber Vodka
St Germain (elderflower liqueur)
Muddled basil, cucumber and serrano chili
Fresh lemon juice

Shaken and served chilled, up in a cocktail glass with a cucumber and serrano chili garnish

I didn't take first place, but my drink did win the "Best Hair of the Dog Cocktail" and I walked home with a super cool goodie bag. My drink also made the cocktail menu at work.

Boo Yah!

Doing vs. Teaching: A Big Difference

It's one thing to work behind a bar for five years. It's another thing entirely to get back on the other side and teach people how to do it. I spent a solid week shadowing multiple instructors at the bartending school. I feverishly took notes on the topics they covered, how they presented their ideas and questions students asked. But nothing really can prepare you for the real thing.

The night before I taught my first class, I thought I was going to throw up. I was scared shitless. Even though I know the material, it's still a bit scary doing anything for the first time. Just like working your first shift at any new bar is always a bit scary and stressful.

Now I am coming up on my second week of teaching. I have to admit with each class I teach, it gets less scary. I still have the school's director leaning over my shoulder critiquing me. But I hear that he doesn't critique me as much as he has some instructors in the past. So maybe I am doing something right? I spent the last two nights researching material and putting together my lessons plans for class. I have one more class to teach tomorrow.

Whoever thought I would become a bartender school instructor? Not me, but I am glad that I have. It's sad, but I am making more money now as an instructor than I am bartending. Either I work in a really slow spot or the economy really sucks. At least people are still signing up for the bartending school.

Don't Ask

I hate it when people ask for or expect free drinks. The beauty of free drinks is they come without you needing to ask. Nobody is entitled to a free drink unless you own the place or (by lucky chance) are given one. So if you have to ask me for a free drink, the answer will always be no. I don't go into the place you work and ask for free shit so don't do it to me.

Nervous!

I just completed a whole week of training to be a bartender school instructor. When I say training, I mean shadowing the current instructors during their classes. I have been following both the morning and afternoon instructors because I wanted to observe the different teaching styles. I have been taking notes like crazy.

I am nervous!!

They want me to start teaching next Monday morning. Oh my goodness. I am excited and scared all at the same time. I am sure I will be fine. I know the material. I know the flow of the classes. It's just I am nervous doing anything for the first time. Why would getting in front of a crowd and teaching them something be any different?

I have always wanted to be a teacher of some sort. Well, here is my chance.

Ice Scoop vs. Tin

Hey all you bartenders out there. Which do you prefer: ice scoop or tin? I have been known to toss my scoop aside and use the tin directly to make drinks, but that move makes me a "ghetto bartender" in some peoples eyes. In all reality, I think it ultimately depends on the type of place you work in. Their house, their rules.

In my opinion, there aint nothing wrong with being a little ghetto....The tin bypasses a whole step and helps me make your drink that much faster.

What do you think?