![]() ![]() After all, I’m not going to get rich working behind the bar for the next 30 years.īut I do plan to get rich (doesn’t everybody?)! And I’ve realized that the best place to do this might not be in America. Now, my goal is to open a place of my own. Albeit, my jobs were for short periods of time (4-6 months each), but my level of comprehension across the board more than makes up for it.Īfter discovering I was passionate about cocktails, drinks and bars, I realized that the hospitality industry is something I want to continue to be a part of. In this sense, my travels actually expedited my ability to climb the ladder. My transient nature meant I (sometimes) carelessly jumped from one job to the next. Since traveling, I have had a vast amount of exposure, and my CV bleeds with well-earned qualifications. Now, after three years of travel, and working in different towns and cities along the way, my CV is filled with top-notch experience. Pouring drinks at a nightclub in Brisbane. He taught me new ways to make old classics like a Whisky Sour. He taught me techniques, recipes, standards, and the tricks of the trade that only the best bartenders in the world are familiar with. He taught me a new drinking philosophy, in which quality is superior to quantity. Though he was a terrible manager, he taught me how to be an excellent bartender. Milk & Honey, LAB, The Player, Mahiki, Claridges, The Bar at the Dorchester, The Groucho Club, The Ivy Club, SoHo House. My manager, incidentally, was a 1990’s veteran of the London bar scene, and had worked at some of London’s most highly rated cocktail bars. Here, through some serious determination to find a bartending job (and some twisted miracle), I started working at a cocktail and wine bar in a world-class hotel. Melbourne, Australia, 2010.īut, as all good things must come to an end, my one-year Australia working holiday visa expired and I continued my worldly journey in the ever stunning New Zealand. ![]() ![]() My first time behind the bar as a bartender. I was literally cleaning up piss and puke as drunken backpackers spilled three dollar drinks over my head. My grandiose dreams were completely shattered, though, when I realized my role as a barback in one of Australia’s dirtiest backpacker bars. I had dreams of serving drinks to beautiful bikini-clad Australian women whom I would woo and seduce. I decided to pack it in, sell my car (I miss you, baby) and buy a one way ticket to Australia in search of the best travel job I could find-bartending. I had just graduated, the recession had hit, and I was working in an industry that I absolutely loathed. And yeah, I wanted that.Īfter trying my hand at getting bar jobs in my home city of Boston, my fruitless endeavors waned as my intermittent IT contract jobs continued to shorten in length and I was constantly looking for new contracts to pay the bills with. Up until I was about 25 I thought bartending was what all the “cool kids” were doing. And the story of how I, former cubicle-rat, ended up in one of the most social jobs that exists is an unusual one. But there’s more to cocktail bartending than just regular old bartending, or pulling pints at the pub. My “real job,” if you want to call it that, is a playground to many, held in high regard by some, and looked down upon by more than a few. But, of course, we are not always as we seem. For all intents and purposes of this website, I’m a travel blogger. I don’t often discuss my “other” job on this website. Cocktail spheres that explode in your mouth, cocktail caviar, edible cocktails, multi-color layered cocktails, cocktails that look like lava lamps, cocktails with foams and bubbles, cocktails infused with unexpected leather and cigar flavours, powdered cocktails, cocktails with suspended elements, cocktail gums, paper cocktails, solid cocktails, cocktail marshmallows, flavoured ice spheres, frozen 'nitro' cocktails, cocktail popsicles, cocktail glasses filled with cotton cane. ![]() Molecular mixology uses science to develop novel flavors, textures, and unexpected presentations while also improving the entire drinking experience. Uncorked champagne bottles are poured to overflowing into the single glass at the very top of the pyramid. The pyramid, also known as a champagne fountain, is made up of dozens of empty champagne glasses stacked on top of one another. At every celebration, a traditional champagne pyramid provides a striking presentation. A beer cocktail is a drink that includes beer as one of the ingredients. Bartenders include different drinks such as Cocktails are mixed drinks that are often made with distilled liquor (such as gin, vodka, whiskey, tequila, or rum) and other components. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |