Hey Mr. Mixologist Music Video

Hey Mr Mixologist - You must take the time to watch this music video! It shows the modern mixologist as... well... you decide how you take it... I take my craft VERY seriously, I'm sure you do too...The modern mixolgists picutured here, also do what they do... My take is... 'guest satisfaction'... Not pomp and circumstance. An Abosolute, hit it out of the park, classic! Let's not all take ourselves too seriously. I'm a bartender, right? What'll you have Mixology or Mixologist By Colleen Graham, About.com Guide Definition: Mixology is another term for mixing drinks or bartending and a Mixologist is another term for a bartender or bar chef. Mixology is generally accepted as a slang term for a refined and in depth study of the art and craft of mixing. Merriam-Webster's dictionary dates mixology to 1948 and defines it as: "the art or skill of preparing mixed drinks" Mixology has become a more common used term in recent years and is generally accepted to be a refined, higher study of mixing cocktails and drinks than the everyday actions of bartender. This definition and it's use is one of much debate in the bartending community, usually because of the impression it leaves that a mixologist is better and more skilled than a bartender. This isn't necessarily so. Neither is "better" than the other and each require a different set of skills, but then again the two titles can be interchanged. A bartender needs to have a variety of skills which are highly important and some that the mixologist may not develop or use on a regular basis. In general a bartender needs to know a lot of common and popular cocktails, serve many people at once, think quick and be the ultimate people person. The mixologist tends to focus on the art and craft of mixing cocktails, studying the classics, concocting new and exotic drinks, experimenting with lesser known distilled spirits and mixers, and, overall, pushing the limits of classic bartending. Again, these distinctions are the generally accepted differences between the two roles and are meant for clarification. In my view, if you want to be called a bartender, do it and if you want to be known as a mixologist, you're just as free to do so. Also Known As: Bar Chef, Cocktailian (Joy of Mixology), Bartender, Bartending, Mixicologist (1895 book) Original Link: http://cocktails.about.com/od/cocktailspeak/g/mixology_define.htm

Hey Mr. Mixologist Music Video

Hey Mr Mixologist - You must take the time to watch this music video! It shows the modern mixologist as... well... you decide how you take it... I take my craft VERY seriously, I'm sure you do too...The modern mixolgists picutured here, also do what they do... My take is... 'guest satisfaction'... Not pomp and circumstance. An Abosolute, hit it out of the park, classic! Let's not all take ourselves too seriously. I'm a bartender, right? What'll you have Mixology or Mixologist By Colleen Graham, About.com Guide Definition: Mixology is another term for mixing drinks or bartending and a Mixologist is another term for a bartender or bar chef. Mixology is generally accepted as a slang term for a refined and in depth study of the art and craft of mixing. Merriam-Webster's dictionary dates mixology to 1948 and defines it as: "the art or skill of preparing mixed drinks" Mixology has become a more common used term in recent years and is generally accepted to be a refined, higher study of mixing cocktails and drinks than the everyday actions of bartender. This definition and it's use is one of much debate in the bartending community, usually because of the impression it leaves that a mixologist is better and more skilled than a bartender. This isn't necessarily so. Neither is "better" than the other and each require a different set of skills, but then again the two titles can be interchanged. A bartender needs to have a variety of skills which are highly important and some that the mixologist may not develop or use on a regular basis. In general a bartender needs to know a lot of common and popular cocktails, serve many people at once, think quick and be the ultimate people person. The mixologist tends to focus on the art and craft of mixing cocktails, studying the classics, concocting new and exotic drinks, experimenting with lesser known distilled spirits and mixers, and, overall, pushing the limits of classic bartending. Again, these distinctions are the generally accepted differences between the two roles and are meant for clarification. In my view, if you want to be called a bartender, do it and if you want to be known as a mixologist, you're just as free to do so. Also Known As: Bar Chef, Cocktailian (Joy of Mixology), Bartender, Bartending, Mixicologist (1895 book) Original Link: http://cocktails.about.com/od/cocktailspeak/g/mixology_define.htm

The Envelope Bar Trick

Dear John

Dear John

The Envelope Bar Trick - This is a video of Blake, The Drink Chef, showing a bar trick involving an envelope and a story about it. It's just a silly little bar trick, but the restaurant business IS the entertainment business. This trick is good  entertainment. Just pick your audience carefully and have at it! Have fun! Cheers!

Australian Tea Bag Rocket Ship Bar Trick

This is a picture of Blake doing the Australian Tea Bag Rocket Ship Bar Trick

Blake Down Undah!

Australian Tea Bag Rocket Ship Bar Trick - This is a great bar trick that I learned a long time ago, from a true Aussie, from down undah. The example here is out of context of a happening bar scene, but if you stop to imagine a full bar and drunk people. It's dark, it's busy and it's FUN! Be sure to practice this before you attempt it in public, and test out the tea bags you intend to use... they don't all work the same. Also... if you have one of your co-workers kill the lights right when you light the tea bag... the effect is amplified greatly. Your surface must be perfectly dry, and there must be 'no wind'. All these things will kill this trick. But if you pull it off once, you will thank me. Cheers Mate!

Sazerac

Sazarac Cocktail

  • Sazerac Cocktail
  • 1 Small Splash of Absinthe in a Chilled Bucket Serving Glass
  • In a Mixing Glass Full of Ice
  • 2 ounce Rye Whiskey
  • 3/4 oz Simple Syrup
  • 3 Shake Peychaud's Bitters
  • Serve in a Chilled Bucket Glass Laced With Absinthe
  • Orange Peel Garnish
The Sazerac is a local New Orleans variation of an old-fashioned cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient. The drink is some combination of cognac or rye whiskey, absinthe or Herbsaint, and Peychaud's Bitters. It is sometimes referred to as the oldest known American cocktail, with origins  prior to the Civil War. The defining feature of the Sazerac is the preparation using Peychaud's Bitters and two chilled old-fashioned glasses, one swirled with a light wash of absinthe for the slight taste and strong scent. The second chilled glass is used to mix the other ingredients, then the contents of that are poured or strained into the first. Various anisettes such as Pastis, Pernod, Ricard and Herbsaint are common substitutes for absinthe when it is not available, in New Orleans Herbsaint is most commonly used. Around 1850, Sewell T. Taylor sold his bar, The Merchants Exchange Coffee House, and went into the imported liquor business. He began to import a brand of cognac named Sazerac-de-Forge et Fils. At the same time, Aaron Bird took over the Merchants Exchange and changed its name to the Sazerac House and began serving the "Sazerac Cocktail", made with Taylor's Sazerac cognac and, legend has it, the bitters being made down the street by a local druggist, Antoine Amedie Peychaud. The Sazerac House changed hands several times and around 1870 Thomas Handy took over as proprietor. Around this time the primary ingredient changed from cognac to rye whiskey due to the phylloxera epidemic in Europe that devastated France's wine grape crops. At some point before his death in 1889, Handy recorded the recipe for the cocktail, and the drink made its first printed appearance in William T. "Cocktail Bill" Boothby's 1908 The World's Drinks and How to Mix Them. Peychaud's Bitters, originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue, now Haiti, who settled in New Orleans, Louisiana, in 1795.