March 07, 2008

Worldwide Bartender Database

The concept of the Worldwide Bartender Database, an informal organization that we started on the Ardent Spirits web site about a year ago, was born out of laziness. Who knew that it would end up making more work for me? Sometimes you just can’t win.

About a year ago I started to get fed up of all the email requests I was getting from liquor companies. They’d write stuff such as “Do you happen to know anyone in Chicago who could put together an event for us? We have 800 professional arm-wrestlers coming to a cocktail party and we need someone to create new drinks for them and organize everything by the day after tomorrow. We don’t have a location yet. The drinks need to be made from sustainable products. Organic, if possible.” You know the sort of thing, right?

I happen to know more than a few bartenders, and more than a dozen of them read our Ardent Spirits newsletter so I figured that if we got them all together on one database I’d be able to reach out to everyone at once, and hopefully the liquor companies would leave me alone. In one respect it turned out better than that—the liquor companies started to pay me to post announcements in our weekly Worldwide Bartender Bulletin, and I could really use some cash right now.

On the other hand, as more and more people heard about the bulletin, more and more emails started to pour in: “We’re looking for someone to serve jelly shots to the guests at a wedding that’s taking place under water in a tank full of sharks in Florida . . .” That sort of stuff.

Bartenders tend to talk a lot, so not long after putting the database together we had over a couple of hundred members, within a few months it got to be 500, and now we’re just about at the 1,000 mark and things are starting to explode. It’s one of those, “You tell two friends, and they tell two friends” sort of thing, I think. Thus far the bulletin has found three full-time brand-ambassadors for major liquor companies, lots of cocktail consultants have gotten gigs by answering ads in the bulletin, and bartenders have been hired at some pretty impressive bars and restaurants that have advertised with us. Restaurant Daniel, Chef Daniel Boulud’s prestigious place in Manhattan, currently has an ad in the bulletin, for instance. It’s tough to shake a stick at a job like that, right?

I could ramble some more, but I just heard from a P.R. agency that is looking to find six bartenders who are willing to mix cocktails while sky diving. If you can think of anyone. . . . . contact Gary Regan, gary@ardentspirits.com; www.ardentspirits.com; http://www.ardentspirits.com/ardentspirits/Database/

July 16, 2007

I'm as Mad as Hell

Hi there:

The following is a bit of a rant and a rave I had recently in my "Ardent Spirits for Professionals Only" column. It's directed at one or two bartenders out there. You'll catch the drift.

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On with the rant . . .

"I'm as Mad as Hell and I'm Not Gonna Take it Any More"


Thus spake Peter Finch in the 1977 movie, Network. And I was about to take the same stance till I realized that getting upset is pretty fruitless, so I'll take another tack, instead. I've been hearing rumblings of some un-bartender-like behavior of late, and I'd like to share my thoughts on a couple of issues that are confronting us as we try to come to terms with the perceived new status of bartenders in the 21st century. Okay with you guys? Here goes, then.

From tales I've been told, and some things I've actually witnessed, it seems as though there might be a few bartenders out there who are beginning to believe their own press. These guys are by far in the minority, and most of the bartenders with whom I have contact have their feet planted very firmly on terra firma, but I'm beginning to see signs of grandiosity behind the stick, and I think it's about time that we gave this sort of behavior some thought.

Let's first take a look at the issue of brotherhood among bartenders--and, yes, I'm including our sister bartenders under that umbrella-term, too. Time was when all bartenders were brothers, and to a large extent that's still true, but some people are starting to undermine the brotherhood by taking cheap digs at others who work behind the stick.

"Yeah, but would you call him a real bartender?" one guy asked me recently. This because the person in question now spends most of his time consulting. And consulting is one of the jobs that some bartenders are currently trying their hand at in order to make a career out tending bar. Three or four shifts a week doesn't always pay the rent, right? I've watched the guy in question working behind the bar, and I know for sure that he has everything it takes to be called a bartender. He's a very caring guy who truly gives a damn about each and every one of his customers. Just because he might not have a steady gig behind the stick right now doesn't take that away from him.

"We don't go to that bar any more," another bartender told me. "We have an issue with the head bartender." When we have issues with fellow bartenders we might tend to stay away from them, though it's often far better to try to discuss the matter with the person in question in a reasonable manner. I personally find it unforgivable, though, when bartenders gossip about each other. That sort of thing tells me lots more about the person doing the gossiping than it tells me about the person at which the comment is directed.

Putting other people down is merely a roundabout way of putting yourself in an elevated position. When someone tells me that they have an issue with someone else, what I hear is "I'm better than he is." Well, guys, as far as I'm concerned nobody on God's green earth is better than anyone else. I'm no better than you, and you're no better than I am. We're all equals here. Okay?

And please, please, please don't write to say that you have an issue with someone but "he started it." If he started it, then it's up to you to end it by letting it flow right past you. No response at all is, I believe, the only way to go. If you're able to do that then, in my eyes at least, you're head and shoulders above the pack. And the "he" who started it might just pay attention, too. If he meant to upset you and discovers that you let it wash right over you he might just think twice about doing that again. Instead of getting upset I'd like to suggest that you think about taking all that energy and put it into spreading a little love around the planet. You'll be rewarded a hundredfold in heaven. And in your tip cup, of course . . .

And what's this I hear about secret recipes? "I'm keeping my recipe a secret because if someone else makes the drink and doesn't do it exactly the way I do it then it won't be as good and I'm just not going to have anyone do that to my creation." Okay, I never heard that quote verbatim, but I've heard similar. The people saying these kind of things are not bartenders. In my opinion they are mere mixologists; pretenders to the bartender position, a position that's deserving of far more respect than that of the mixologist. I know lots of people who can mix and marry flavors beautifully, and lots of them wouldn't stand a chance behind the bar. True bartenders share their recipes. Recipes aren't rocket science, you know. It's a darned good job that Jerry Thomas, Harry Johnson, Harry Craddock, David Embury (okay, I know he wasn't a bartender, but . . . ), Dick Bradsell and Dale DeGroff never thought the way these guys are thinking.

Let me try to sum up my feelings so I don't have every last one of you going away pissed at me: The stuff that prompted me to write this piece came from a very small minority. And I believe that it's not too late to save the few misguided souls who are taking themselves a little too seriously, so do me a favor, go spread some love the way bartenders are supposed to do, say nice things about people you admire, and keep your mouth shut if someone gets your goat. I rant and I rave only because I love you guys. You've taken the craft of mixology to new heights. Now's perhaps the right time to concentrate on the rest of the skills it takes to be a real bartender. Now will someone fix me a Manhattan, please . . .

Cheers, Gaz

P.S. I'm gonna suggest a new bartender's creed in this issue of ASPROF (I'm using the word "creed" in the context of a "guiding principle" as defined by Merriam-Webster)

I am Here to be of Service*

Thoughts?

*Yes, I stole it from Richard Gere.

July 28, 2006

A Night in London

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(This piece is in the current issue of our Ardent Spirits Newsletter)

For the first time in my life I visited the London Bar Show this year, and although I could wax, probably not very poetic, mind, for hours about the great cocktails, the incredibly passionate bartenders, and the professionalism with which the event was staged, I've decided against that.  Instead I'll ramble about just one night in London that pretty much has nothing to do with the Bar Show.  It keeps cropping up that hi-def TV screen in my head, though.  It was a night to remember.

I met Dick Bradsell for the first time in my life on Friday June 16, 2006.  I've known who he is for years.  It was about time we met.  Dick, as many of you will know, was one of the founders of the cocktail phenomenon in London, and he's looked on as a guru by pretty much all and sundry.  Now that I've met him I can add my vote.  He's a guru alright.  And he's a damned good lad, too.

Bill Greenham is my oldest friend.  We've known each other since we were 5 years old, he once bust my nose in a fairground boxing match--no, I lie not--he probably knows more about me than I care to remember, and he still speaks to me.  Howzat for friendship?  We've both know Stan Ogden since we were all eight years old, and the three of us are thick as thieves, but Bill and I have known Stan for only about 46 years, whereas our friendship is fast approaching the half-century, so Stan's pretty much the newcomer if you catch my drift.  Stan couldn't make London this year.  Babysitter problems.  Having babysitter problems at 54 years of age is something I find sort of admirable, so Bill and I let him off the hook when he and I visited Dick at the Colony, the joint where he now graces the mahogany.

No fancy cocktail bar, The Colony.  It's a bohemian hangout.  Even I'm too young to remember beatniks, but I'm pretty sure that the walls of Colony remember them well, and these days the place attracts people who would have been beatniks had they been born at the right time.  Dick fixed us a couple of rum punches, and very nice they were, too.  He was pretty busy though, so we just made a general nuisance of ourselves for a while.  Listening to Sex Pistols et al on the stereo.  Chatting to the regulars.  Just hanging.

Dick's shift ended after a short while--we'd gotten there kinda late--so he took us to Groucho, the posh joint where Fergie and Diana used to make mischief back in the day.  Very swank indeed is Groucho.  If Dick hadn't been with us I doubt we'd have gotten through the door, but we were welcomed with open arms, and we made our way to an upstairs bar to shoot the shit for a couple of hours.  Dick and I locked eyes, asked questions, listened to answers with bartender ears, and decided we were friends of the very best kind.  Well, at least that's what I came away with, and I think I'm pretty much on the money when I say that Dick seemed to feel that way, too.  Good lad is Dick.  The real deal.  Born with bartender bones.

Dick had an appointment with a cricket bat the following day, so he couldn't stay out all night lest he let the lads down.  Letting the lads down in a cricket match just isn't cricket, you know.  If we'd have kept him out late who knows what might have happened?  He might not have been able to throw his usual googly, for instance.  He might have batted a maiden over.  Gotten out for a duck.  There are approximately 8,374 things you can do badly in cricket.  I don't understand a one of them.

Our new bartender friend, not being one to leave us wandering aimlessly, insisted on taking us to another bohemian joint before taking off, and we ended up in a basement bar known as Gerry's where we felt far more at home that we had in Groucho's.  It wasn't dirty, but it was a bit scruffy.  Suited us down to the ground.  We were clean but scruffy, too.  Dick introduced us to the owner who promptly bought us a round of drinks, and after saying hi to a few friends the esteemed Mister Bradsell headed out into the night leaving us in a very friendly atmosphere.  Gerry's is the sort of place where, well, let me tell you, Gerry's is the sort of place where you can find yourself arm wrestling female Australian pub owners at two of the clock in the a. m.

I can't for the life of me remember her name, or the name of the pub she owns, but this Sheila, short on height, tall on fun, challenged me to a muscle match for one reason or another.  I don't remember why.  I'm betting that she doesn't, either.  But the reason isn't what's really important.  What's important is that I was in one of the greatest bars I've ever been to, in the middle of London town, arm wrestling a woman from Oz, and if I'd been wearing any, my socks would have been laughed right off of my feet that night.  I didn't actually lose the arm-wrestling match, but I didn't actually win either.  She accused me of holding back.  She was wrong.

Bill and I laughed and drank and chatted and made merry.  Then we drank some more, laughed some more, and made even merrier.  For a grand finale, after the closing bell had tolled and we'd settled our tab--this at about three a.m.--the woman behind the stick challenged me to another arm-wrestling match.  Skinny young blonde thing she was, too.  I beat her hands down, so to speak.  Took some doing, though.  And my only defense is a skin-full of liquor.

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The London Bar Show was unspeakably wonderful.  I have stories about the cocktails and the bars and the bartenders and the multi-national bartender camaraderie that was in the air that week that I'll hopefully eat out on for years to come.  I'll be there again next year, and if you can possibly make it, it's a good thing to do.  The Bradsell night was something else, though.  Just a night out with the lads down the pub.  You never know what's gonna go down there, do you?  That's the magic of the mahogany.

If you'd like to see the current issue of this newsletter in its entirety, click here: Ardent Spirits July 06

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And if you'd like to send me a piece of your mind, here's where to click: gary@ardentspirits.com

May 31, 2006

Ardent Bartender

Hi there

This is very first blog, and I'm pretty nervous.  Well, maybe not.  First I'd like to thank Jack for giving me space here.  it's gonna be interesting to see what I do with it.

I'm starting out by posting an excerpt from our newsletter, Ardent Spirits, that focuses on an exceptional bartender, Scott Beattie.  In the newsletter we titled the piece "Bar Star," but I notice that there are other Bar Stars on this site, so to avoid confusion I'll stick with Ardent Bartender.

Without further ado, then, meet Ardent Bartender

Scott Beattie, Bar Manager at Cyrus, Healdsburg, California

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You're gonna be hearing a lot about Scott in the future, and Gary had the good fortune to not only meet the man recently, but also to witness him at work, and sample his wares at Cyrus Restaurant in Healdsburg, California, the joint where Scott manages the bar.  This man is a marvel.

Scott's also a demon when it comes to using local, artisinal products.  Quoted recently in an interview with Linda Murphy of the San Francisco Chronicle, Scott said,  "Northern California has become a spirits mecca, and we celebrate that at Cyrus.  There is Domaine Charbay vodka, rum and other spirits (made in St. Helena), Hangar One spirits (from St. George Spirits in Alameda), No. 209 gin (San Francisco), Roth vodka (distilled in San Jose from grapes grown in Sonoma County) and Anchor Steam (brewer and distiller in San Francisco).  Plus we have the Healdsburg farmers' market twice a week, a great berry farm near Iron Horse Vineyards (in Sebastopol), and farmers who bring in just-picked produce."

The recipe we bring you in this issue, then, is the Thai Boxer.  Here's what Scott has to say about it:  "During the warm weather months, this is our most popular cocktail at Cyrus.  You may recognize many of the flavors in this drink as ones found in Thai Cuisine; spearmint, Thai Basil, cilantro, ginger, lime juice, coconut.  This cocktail is best with one of Charbay's newer products, Charbay Tahitian Vanilla Bean Rum, but feel free to try Hangar One Kaffir Lime Vodka or any clear vodka or rum as well.

Okay, Scott.  You're a Bar Star!  Keep 'em coming.

Thai Boxer

Adapted from a recipe by Scott Beattie, Bar Manager at the Cyrus restaurant in Healdsburg, California

12 fresh thai basil leaves (reserve two for garnish)

10 fresh cilantro leaves

10 fresh mint leaves

1/2 ounce fresh lime juice          

1/2 ounce Thai coconut milk

1/4 ounce simple syrup

1 1/2 ounces Charbay Tahitian Vanilla Bean rum

2 to 3 ounces Cock'n Bull ginger beer

Tear the cilantro, mint, and 10 of the basil leaves into small pieces, and add them to a mixing glass with the lime juice, coconut milk, and simple syrup.  Grind the torn leaves into the liquid with a wooden muddler for a few seconds, add the rum, enough ice to fill the glass two-thirds full, and top with the ginger beer.  Stir the ingredients together, strain into an ice-filled collins glass, and add the garnish.

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And if you'd like to send me a piece of your mind, here's where to click: gary@ardentspirits.com

Till next time, then, remember

You Could be Looking Further than the Universe was Big