All things drink. The bartenders blog.
There may well be better Bartending/Drink/Cocktail/DrinksIndustry blogs out there. However this one is published by a rank and file cocktail bartender still on the wrong side of the bar. I have a passion for my industry and I hope I can share it with anyone who cares to check it out.
This blog is for anyone who's interested. Bartenders or drinkers, educate yourselves and remember that drinking is an art, not a sport. Better a few quality drinks, than many shitty ones. I hope this blog will help to broaden some drinking and tending horizons in every good bartenders quest to create adventurous drinkers.
There may well be better Bartending/Drink/Cocktail/DrinksIndustry blogs out there. However this one is published by a rank and file cocktail bartender still on the wrong side of the bar. I have a passion for my industry and I hope I can share it with anyone who cares to check it out.
This blog is for anyone who's interested. Bartenders or drinkers, educate yourselves and remember that drinking is an art, not a sport. Better a few quality drinks, than many shitty ones. I hope this blog will help to broaden some drinking and tending horizons in every good bartenders quest to create adventurous drinkers.
Molecular mixology is sort of taking off, in the larger cities at least. I haven’t had the chance to sample it yet, but it’s on my ‘to do’ list. It might just be a fad, but an interesting one. I happen to be very fond of the liquidity of my drinks. This is something that Shaker Bar School put out. It’s a mango Pina Colada disguised as a boiled egg. How fucking cool is that?!
Very…
