bartenders
You might just see bartenders as a means to getting your liquid courage, but there's plenty to learn about their culture, behavior and fascinating idiosyncrasies.
How Hard Is It to Become a Bartender?. Top Story - January 2018.
Believe it or not, there's a lot of work to do in order to actually become a certified bartender. Yes, this means attending bartending school to become an amazing bartender who studied in mixology and the art of liquor and spirits. But getting your bartending certification doesn't entirely take a year to get — it's only a couple of weeks of learning and training. And once you've received that certification, it's time for you to go out there into the real world.
By James Fangs9 years ago in Proof
Best Bartending Schools in the US to Enroll In
Being a bartender is one of the few jobs where you get to cash in on your personality and also show your knowledge of booze. In the case of a dive bar, you don't really need to know much about liquor or beer to make a good bartender.
By Skunk Uzeki9 years ago in Proof
The Best Mixologists in the World
Bartenders are basically artists. Everything they do is a form of art. From mixing drinks to decorating each glass, bartending is a form of art and it's definitely not easy to master. That's why bartenders must graduate from bartending school or an online bartending school to gain the profession. No one can simply "mix drinks." Bartending is a serious thing.
By George Nekilan9 years ago in Proof
Best Online Bartending Schools to Become an Expert
Want to become a bartender, but don't want to physically attend courses to get your certification? Well, you don't have to! There are many bartending schools where you can take the correct courses online. So, instead of actually attending these classes, you can attend them right at home. Gain your bartending certificate in your PJs? I don't see why not.
By C.C. Curtis9 years ago in Proof
The Weird Sh*t That Bartenders Have To Deal With
I’ve heard it said that, "at some point in life, everybody works behind a bar," and I for one think that everyone should. Some people love it, some hate it, some stick at it and others never go back. With low wages and typically unsocial working hours, the only real reason for anyone to be a bartender is either because they really do enjoy it, or because they don’t know how to do anything else…
By Juan Nisbet9 years ago in Proof
A Guide to Professional Drinking
So, you think you can drink. The real question, can you drink anything and still remain coherent? Can you out-drink your friends, wake up without a hangover, and make them think you're a god? If your answer is no, or not really, then I am here to help you. There are MANY myths on how to drink and have no hangover, and I have tried them. None of them truly work. Yet, through conditioning myself, and learning some basic biology, I figured out how to drink, really drink, and wake with little to no side effects.
By Yoshio Chandler9 years ago in Proof
Themed Cocktails
Themed cocktails are big now – really big. This is particularly true among geeks who enjoy cocktails named after their favorite characters and drinks featured in movies, TV shows, and books. In fact, there are bars that are famous for serving themed cocktails to movie fans, just because they are so popular.
By Skunk Uzeki9 years ago in Proof
Wine In Your Cocktails
Wine as a cocktail ingredient can often be difficult to use for a number of reasons. It’s challenging to find a delicate balance between the distinctive aromas and tannins of wine amongst other flavours. Sometimes wine can dry a drink out and dull the palate. I have struggled personally with trying to find new and exciting flavours that work in harmony with wine without the creation tasting like a twist on sangria. However there is an upside. With 67 wine producing countries in the world there is a boundless list of possibilities and flavour profiles to work with. Even the body and texture of wine can be used to create something special. It just takes a little patience, experimentation and understanding of flavour.
By Josh Powell9 years ago in Proof
