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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...

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...

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...

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...

December 3, 2015

I like to make as much in-house at my bars as possible, out-sourcing only when it makes sense to with regards to time and quality. For example, I am still often asked if I make my own bitters. When I first started and the only bitters I could get my hands on were Angos...

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