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January 5, 2019

A few years ago Collectif 1806 asked me to speak on bar management as part of their educational series. I liked the idea, as most presentations in this industry are focused on bartending, spirit categories, cocktail history and technique, etc, but not enough is done on...

June 8, 2018

Staring out to the blue Caribbean from atop one of Martinique’s rolling green hills, the landscape ahead waves and dances. This land is covered with lush, sweet sugar cane reeds, 8 to 10 feet tall, which catch the strong trade winds and give a sense that the entire isl...

Honey in cocktails... it's nothing new but there are definitely some dos and don'ts. I spoke with my friends of Bee Built in Oregon about some techniques on working with honey.

December 26, 2017

Early on in to the bellyQ project in Chicago, Chef Bill Kim had told me he wanted to incorporate drinking vinegars in the drink menu. They were non-alcoholic, so that worked for him since he didn't drink much, vinegars were popular in Asian cuisine, and they simply tas...

December 11, 2017

“…where the best course for you to pursue, will be to put your feet into the hottest water you can bear, and take a glass of scalding rum and butter after you get into bed.” - Hard Times, Dickens.

There is a familiarity with the words hot buttered rum, it seems to have...

November 30, 2017

The “missing link” of the gin evolution has to be the ‘Old Tom’ category. With the re-introduction of Hayman’s and Ransom gins a few years ago, the link has finally been found along with the tale of Old Tom.
The story of gin begins in Holland where the Dutch, who wer...

June 18, 2017

House Made Lime Cordial

By Peter Vestinos, The BarMedic

Create a delicious lime cordial for cocktails while recycling day-old juice.

We all want to use as fresh of juice as possible for cocktail service, and we prepare for service based on known reservations and past tren...

For better or worse, 2016 was a year we won’t quickly forget. In the cocktail realm, bartenders continued to push boundaries and redefine the standard cocktail canon. Low ABV drinks and bitter flavors gained traction, and the bartender’s focus shifted to emphasize hosp...

December 18, 2016

When I opened Michael Jordan's Steak House in Chicago, in the heart of the Magnificent Mile shopping district in 2011, I had come back from San Francisco on a three month consulting stint. I had become accustomed to my life in the City by the Bay and all of its pleasur...

December 18, 2016

When it comes to the cocktail garnish, the undisputed king of the garnish is the mint sprig.  Its vibrant, full, deep green, jagged leaves rise tall from the ice to greet the nose of the imbiber to pull them into the cocktail below.

When presenting a fresh-ingredient, c...

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