|Try an Aviation cocktail made with Aviation Gin|
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Friday, December 6, 2013
Thursday, November 14, 2013
|Vodka Martini with a twist and an olive|
Monday, October 28, 2013
|Cripple Creek mixes and pours cocktails live on stage.|
Wednesday, October 23, 2013
|From the left: Angus Winchester, Derek Brown, |
Sam Ross, and Joaquin Simo
- People (including reading your guests, staff development, and interpersonal skills)
- Property (including bar design, Mis en Place (where you put the items required to make a cocktail), and equipment)
- Profit (we’re in this to make money, but how well you do on the other P’s will drive this one)
- Product (it is not just the craft cocktails you’re creating, it’s also the food and the ambiance)
- Customer relations are paramount to your success, and it’s not just how you treat people, it’s also how you make them feel.
- Top level bartending is like a sport, practice is necessary.
- Everything in your back-bar should be there for a reason; to impress people is not a good reason.
- Many popular, inexpensive liquors are still around because they are good products that have amortized their physical plant, don’t look down on them.
- Mis en Place is important to efficient service and will ultimately drive profits.
- Customers are a lot more knowledgeable than there were ten years ago, and there are a lot more craft cocktail bars for competition.