The Chronicle
Latest dispatches
10 results across all types
- news
The Sweet Story of how the Honey Deuce Became the Drink of the US Open
The Honey Deuce was crafted in 2006 by restaurateur and Grey Goose brand ambassador Nick Mautone, at the behest of tournament sponsor Grey Goose, who wanted a signature cocktail for the U.S. Open—refreshing, visually striking, and easy to serve in large quantities. The lightbulb moment came when Mautone spied honeydew melon balls at a … Continue reading The Sweet Story of how the Honey Deuce Became the Drink of the US Open The post The Sweet Story of how the Honey Deuce Became the Drink of the US Open appeared first on New York Bartending School .
- news
ABS School Director Quoted
American Bartender’s School Director Joe Bruno was asked to weigh in for this informative article on how to properly stock a home bar at Porch.com What’s in your home bar? The post ABS School Director Quoted appeared first on New York Bartending School .
- news
American Bartender’s School Celebrates 50 Years with Well Wishes from Bar Rescue’s Jon Taffer!
“It’s been an exception journey, and an honor to be part of this ever-evolving business over the last 20+ years,” says Joe Bruno, longtime School Director of American Bartenders School, which started in 1969 is celebrating 50 years in business in 2019! Well-wishes and congratulations messages have been pouring in for the past few months … Continue reading American Bartender’s School Celebrates 50 Years with Well Wishes from Bar Rescue’s Jon Taffer! The post American Bartender’s School Celebrates 50 Years with Well Wishes from Bar Rescue’s Jon Taffer! appeared first on New York Bartending School .
- news
What Bartenders Should Know About Cutting People Off
Last Call – for You… People sometimes get to the point where more alcohol just isn’t going to do them any good. They wobble; they lose fine motor control; their speech is slurred. It may be a question of driving; it may be a question of retaining the ability to stand up; it may be … Continue reading What Bartenders Should Know About Cutting People Off The post What Bartenders Should Know About Cutting People Off appeared first on New York Bartending School .
- news
Should Bartenders Work Catered Events vs. Work at Bars?
What’s better? You probably have a regular gig with a local dive (small neighborhood bar) that pays the rent. It’s nice to have a home port that you can rely on. As an adjunct to that, there are other opportunities that don’t involve regularly working for a paycheck from someone else. You could provide an … Continue reading Should Bartenders Work Catered Events vs. Work at Bars? The post Should Bartenders Work Catered Events vs. Work at Bars? appeared first on New York Bartending School .
- news
Garnishes
A garnish has a two-fold purpose in alcoholic drinks. One is to enhance or compliment flavors, and the other is to enhance the visual look of the drink. When you get right down to it, it is wild to think that a floating piece of fruit skin can justify the price of an expensive drink, but … Continue reading Garnishes The post Garnishes appeared first on New York Bartending School .
- news
What’s the Difference Between Shaken Vs. Stirred Martinis?
Shaken or Stirred? There are a few differences between shaking and stirring Martini’s. A stirred martini will achieve a temperature of about 40° F. That’s a pleasant temperature at which to drink a martini. The shaken martini however reaches a frosty 29° F, below the freezing point of water. Second, the bartender will not give … Continue reading What’s the Difference Between Shaken Vs. Stirred Martinis? The post What’s the Difference Between Shaken Vs. Stirred Martinis? appeared first on New York Bartending School .
- news
What’s the Difference Between a Bartender and Mixologist?
What’s the difference between a Bartender and a Mixologist? Jim Meehan of the New York bar PDT: “A mixologist serves drinks, a bartender serves people–many of my favorite bartenders can’t make a good drink, while some of the best mixologists in America can’t carry on a conversation.” Is it really that simple? No… But it … Continue reading What’s the Difference Between a Bartender and Mixologist? The post What’s the Difference Between a Bartender and Mixologist? appeared first on New York Bartending School .
- news
Ale vs. Lager – What Bartenders Should Know
Kölsch? Pilsner? Wheat? Stout? Porters? California Common? Are they different from Ales and Lagers? What you have to “beer” in mind here is that beer falls into just two fundamental categories. There are variations within the categories, but despite all claims to the contrary beers are either ale or lager. “Don’t be ridiculous! Something-or-other that … Continue reading Ale vs. Lager – What Bartenders Should Know The post Ale vs. Lager – What Bartenders Should Know appeared first on New York Bartending School .
- news
Choosing a bartender school in New York City.
GET THE UPPERHAND. Choosing a bartending school? Bar owners and managers look for the advantage of having certified bartenders behind their bars. The real world training at American Bartenders School helps you to gain the confidence and skills necessary to handle a bar effectively. Bar managers are not interested in just hiring ‘servers’ to pour … Continue reading Choosing a bartender school in New York City. The post Choosing a bartender school in New York City. appeared first on New York Bartending School .