Podcasts about bar tools

Send us a Text Message.What if the secret to mastering mixology was simply a matter of accessible education and the right tools? Join us this week on the Bar Business Podcast as we sit down with Chris Tunstall from A Bar Above, who shares his transformative journey from a bartender to a prominent figure in the mixology world. Chris opens up about his struggles with the early days of secretive and ego-driven bartending circles and how his move to San Francisco became a turning point. Learn how he embraced a philosophy of open knowledge-sharing, drawing on parallels between culinary and mixology trends to help democratize the craft cocktail movement.Chris discusses his groundbreaking mixology course that launched in 2014, which examines every variable in cocktail construction. From understanding acids and sugars to innovating with uncommon ingredients, this course has made top-tier cocktail-making techniques accessible to all. We also dive into bar profitability and efficiency strategies, revealing how to test high-quality cocktails, track essential data points, and optimize preparation processes. Chris shares his insights on turning data into profit and enhancing customer satisfaction, making this episode a goldmine for bar owners and aspiring mixologists.Finally, we highlight the importance of durable bar tools and educating bar managers on the business side of the industry. Chris emphasizes the need for reliable tools and robust training to reduce frustration and improve service quality. He also underscores the value of community among bar owners, advocating for shared knowledge and mutual support to help everyone grow together. If you're looking to elevate your bar business, this episode is packed with invaluable insights and practical tips that promise to inspire and empower. Don't forget to subscribe and join our community for future episodes!Get In Touch With Chris Tunstall:A Bar Above WebsiteChris's LinkedIn#####Welcome to the Bar Business Podcast, the ultimate resource for bar owners looking to elevate their businesses to the next level. Our podcast is packed with valuable insights, expert advice, and inspiring stories from successful bar owners and industry professionals. Tune in to learn everything from how to craft the perfect cocktail menu to how to manage your staff effectively. Our mission is to help you thrive in the competitive bar industry and achieve your business goals.Special thank you to our benchmarking data partner Starfish. Starfish works with your bookkeeping software by using AI to help you make smart data-driven decisions and maximize your profits while giving you benchmarking data to understand how you compare to the industry at large. For more information on how to spend less time working in your bar and more time working on your bar:The Bar Business Podcast WebsiteSchedule a Strategy SessionChris' Book 'How to Make Top-Shelf Profits in the Bar Business'Bar Business Nation Facebook Group

Episode Summary: Welcome to the Cocktail Academy podcast! In this episode, host Damian Cole demystifies the essential tools every home bartender needs to make delicious, consistent cocktails. From shakers to strainers, Damian covers the basics and shares pro tips to help you craft perfect drinks for any occasion.Key Topics Covered:Introduction to Bar ToolsImportance of having the right tools for consistency.Avoiding unnecessary gadgets for home bartending.The Mighty Cocktail ShakerTypes of shakers: Boston, Cobbler, and Parisian.Recommendations for versatility and durability.DIY alternatives for shakers.Measuring Your IngredientsThe importance of accurate measurements.Different types of jiggers and measuring cups.Strainers for PrecisionHawthorne strainer and its uses.The necessity of a fine strainer for double straining.Mixing Glasses and Bar SpoonsBenefits of using a mixing glass.Choosing the right bar spoon for stirring.Juicing Tools for Fresh CitrusDifferent types of juicers and presses.Importance of using fresh citrus juice.Additional Essential ToolsMuddlers for incorporating fresh fruit.Bar knives and peelers for garnishes.Squeezy bottles for prepped juices and syrups.Kitchen scales for making consistent syrups.Wrapping UpEncouragement to leave reviews and feedback.Follow Damian on social media for more tips and tutorials.Resources Mentioned:link to blog post (updated soon)Connect with Us:Instagram:Facebook:TikTok: Hosted on Acast. See acast.com/privacy for more information.

Der König der Bar-Tools Shung Yiu, der Hamburger ist das Gesicht hinter der Firma APS am Hamburger Flughafen. Seit über 30 Jahren versorgt er die Bars mit dem nötigen Werkzeug, um perfekte Cocktails herstellen zu können. Kaum jemand ist so innovativ und immer auf der Suche nach den neuesten Tools wie er. https://www.apssupply.com/ Aber was alles dazu beitrug, dass Shung seinen Job als Barkeeper gegen den eigenen Bar-Tool-Handel eintauschte, hört ihr in dieser Folge von Hidden Bar History. Bereits Ende der 80er Jahre hatte Shung mit seinen Partnern zwei Bars in Hamburg betrieben, darunter das legendäre Cairos und das Cenario. In seinem großen Verkaufsraum, einem Flugzeughangar in der Nähe des Hamburger Flughafens, erzählte er, welche Firmen er aufgebaut hat und in welchen Bereichen seine ca. 100 Mitarbeiter tätig sind. Neugierig geworden? Dann viel Spaß beim reinhören! In 2 Wochen geht es nun endlich weiter mit Marc Ciunis, dem Betreiber des Tortue Hotels und Erfinder des Ipanemas Aber dazu bald mehr… Abonniert diesen Podcast und teilt ihn gerne weiter https://link.tospotify.com/TWWyZvfcmbb Und folgt mir auch auf Instagram unter https://www.instagram.com/eyck.thormann/ Beim Podcast hören das Glas Redbreast Irish Single Pot Still Whiskey nicht vergessen: https://www.redbreastwhiskey.com/en-en/

WBZ's Jordan Rich talks with Troy Clarke, Director of Mixology and Spirits Educator at Martignetti Companies, about bar tools you definitely need.

Hear from Greg Boehm, owner of Cocktail Kingdom about the wonderful world of bar tools. In this episode, Tristan chats to Greg about how different bar tools are made, the impact this can have on a serve and what to look out for when buying your own bar tools. See acast.com/privacy for privacy and opt-out information.

Jiggers, shakers, mixing glasses oh my!

In this episode we talk about some of the gear that might make your home bar journey a little more enjoyable and substitutes that you may already have in the kitchen.

The original set of Tequila Aficionado podcasts by Alex Perez kicked the whole thing off.  Until 2006, Tequila Aficionado was a forum and news aggregator.  With the launching of podcasts, Tequila Aficionado became something else altogether.  Since then, we have grown to become a creator of original content in both written and video formats.  Now, we come full circle with an audio format that fits every aficionado’s lifestyle. FTC Disclosure: Any samples received were delivered free of charge without promise of a positive review.  Tequila Aficionado never accepts payment for reviews or features on Sipping Off the Cuff or Open Bar.  All brands featured on Open Bar must be vetted as a previous or current Tequila Aficionado Brand of Promise Nominee. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tequilaaficionado/support

The original set of Tequila Aficionado podcasts by Alex Perez kicked the whole thing off.  Until 2006, Tequila Aficionado was a forum and news aggregator.  With the launching of podcasts, Tequila Aficionado became something else altogether.  Since then, we have grown to become a creator of original content in both written and video formats.  Now, we come full circle with an audio format that fits every aficionado’s lifestyle. FTC Disclosure: Any samples received were delivered free of charge without promise of a positive review.  Tequila Aficionado never accepts payment for reviews or features on Sipping Off the Cuff or Open Bar.  All brands featured on Open Bar must be vetted as a previous or current Tequila Aficionado Brand of Promise Nominee. --- Support this podcast: https://anchor.fm/tequilaaficionado/support

Today on The Speakeasy, Damon and Sother are joined in the study by brand ambassadors from the worlds of vodka and whiskey. Matt Eisenman and Jeremy Hawn represent WhistlePig Rye and Absolut Elyx, respectively. But it's not all shop talk. On this Thanksgiving eve (when bartenders bring in a record number of patrons), the crew also talk about what venues make for a perfect winter day in New York City.

Aquavit is the native spirit of the Scandinavian countries and is making an impact on the cocktail scene around the world! Its the Bartender Journey Podcast number 187!  Listen with the audio player on this page, on BartenderJourney.net or subscribe on iTunes,  Android or Stitcher Radio. We speak with Martin Miller and Thomas Anderson from Copenhagen, publishers of the Cocktails of Copenhagen Blog. Download Martian and Thomas' Aquavit eBook. Book of the Week: Sasha Petraske’s Regarding Cocktails As you may know, recently Sasha sadly passed away, way too early.  He was a true innovator in the cocktail world.  He opened his bar Milk and Honey on  Eldridge St on the Lower East Side of Manhattan on New Years Eve 1999.  This was very early in the so called cocktail renaissance and he inspired an entire generation of Bartenders. This is Shasha's only book, completed by his wife Georgette after his passing. What's in your Bar Kit?  Let us know about your favorite Bar Tools or something unusual that you bring with you to work everyday and perhaps we will mention it on the show!  Use our Contact Page and let us know what is in your Kit! Brian just bought a new knife for cutting garnishes, which makes prep time much more enjoyable!  Order your own sharp knife here! A very small investment which helps you cut better garnishes! Cocktail of the Week: Erik The Red1 1/4 oz Bourbon3/4 oz Linie Aquavit1 1/4 oz  Honey1 1/4 oz Fresh Lemon Juice3 raspberries½ tsp good quality raw liquorice powderMix the honey with sugar syrup 2:1 to make it pourable. Muddle the raspberries with the liquorice powder. Shake hard and serve on the rocks. Garnish with a liquorice pipe or a lemon peel on a skewer serving as a sail for Erik. Toast of the Week: The skål is a Scandinavian toast, practiced in its most formal version by the Swedes: The proposer of the toast engages the eye of the person being toasted, and "skoal" is said. A slight bow of the head, and a twinkle of the eye—and the aquavit is drained in one gulp.

On Bartender Journey Podcast # 135 we talk with “Flavorist” Jamie Beurklian from Bar 40 Bitters.·      The Bar 40 Bitters are very unique –they come in 4 varieties:   Sweet, Salt, Sour and Umami (or "savory").·      A few drops can really change the flavor of your cocktail.  Jamie tells us how the Bar 40 Bitters were originally designed to “fix a problem” with a cocktail.·      Bar40Bitters.com says their bitters are “based on the five gustatory taste receptors. Each flavor includes the compulsory bitter component and is paired with either sweet, sour, salty or umami (savory) flavor profiles”.  This allows the  cocktail creator to “chose the specific taste profile of their liking for their personalized cocktail creations”.·      So we’ll make our cocktails of the week during the interview – we do a Manhattan & a Negroni (my 2 favorite cocktails btw!)  We make the Manhattan first with Umami bitters and then add the Sour bitters.·      Cocktails of the week, provided by Jamie Beruklian:Manhattan – Recipe #1:·      1oz rye·      1oz sweet vermouth·      0.5 pinch (6-8 drops) of Bar40 Umami·      stir with ice to desired dilution.Notes:This recipe will give you an ultra smooth experience, the harshness or "burn" of the alcohol just goes away with the strong aromatics of the Umami. I A/B tested it with a standard Manhattan with Angostura. They are Apples and Oranges... Angostura Bitters adds spices notes, which I like, but can be slightly harsh. Bar40 Umami just smooths it right out.  It is reminiscent of a hardy winter's meal. Very easy to drink. Manhattan – Recipe #2 (adding sour):·      1oz rye·      1oz sweet vermouth·      0.5 pinch (6-8 drops) of Bar40 Umami·      0.5 pinch (6-8 drops) of Bar40 Sour·      stir with ice to desired dilution.·      Orange peel twist for aromaticsNotes:·      Garnishing with an orange peel is great. It adds a beautiful orange aroma to it, which is very bright in the nose and makes the drink very desirable. but it just doesn't get enough acid in the drink to brighten it up for the tongue. So if you or who you are serving to wants something more bright, poppy and complex, adding Bar40 Sour just makes it more lively as it reacts with the vermouth. It beings out a beautiful complexity to it. A thinking persons drink.Its easy to A/B the two recipes as you're building it and you can notice the difference yourself.Negroni – Recipe #1:·      1oz Gin·      1oz sweet vermouth·      0.5 - 1oz Campari·      12-16 drops Bar40 SaltNotes:·      Negroni's are classically bitter cocktails. Campari is a wonderful spirit to my tongue. this cocktails bitter complexity makes for an excellent amuse bouche or aperitivo, kickstarting one’s tongue into gear for better tasting your meal. However, many people find the bitterness overpowering. I have had many people refuse a Negroni because they don't like the bitterness. I've realized most North American tongues aren't sensitized to bitterness on their palate. So to help this, adding Bar40 Salt to a Negroni will cut down bitterness of the Campari and let the citrus, grapefruit notes shine. it makes for a wonderful complex drink.   Negroni – Recipe #1:·      1oz Gin·      1oz sweet vermouth·      0.5 - 1oz Campari·      12-16 drops Bar40 Salt·      6-8 drops Bar40 SweetNotes:In this cocktail, I made the Campari a variable. Because the Bar40 Salt will not totally kill ALL the bitterness in the drink (Bar40 Bitters still has bitter in them) yet you still want some bitterness which makes it a Negroni, so you can adjust the volume of Campari to the right level of taste based on your palate. However, Sweet perception is another taste that will help suppress bitterness. So to further add complexity to our drink, adding Bar40 Sweet will also help cut the Campari down. This opens up a bouquet of scents and tastes and makes for a truly complex and wonderful drink that wets your appetite and gets you in the mood to appreciate further food or cocktails. ·      Book of the week:  Well, I was planning to make the book of the week 901 Very Good Cocktails - A Practical Guide, but much to my surprise, it is sold out and only available on Amazon used for $360.05 (plus $3.99 shipping)!  We have a short interview with the author Stew Ellington recorded at Tales Of The Cocktail 2014.  The book is also available as an app for iOS for $3.99.·      Toast of the week:A toast is a boast or other compostTo a guest or the host or one we love most;To a wink or or a girl that is pretty in pink --Or any old thing, only for a chance to drink.

THE GOOD LIFE -- Few things can bring the James Bond lifestyle into your home like having a respectable home bar, and being able to create and serve cocktails to suit the setting and mood. In order to transform your amateur setup into a professional level home bar, you’ll need a few good bar tools.

Here's the next episode in my video bar tools series. This episode is about the muddler but we also put everything we've learned together to make a great summertime cocktail. Enjoy!

Here's the next episode in my video bar tools series. This episode is about the muddler but we also put everything we've learned together to make a great summertime cocktail. Enjoy!

This is part 4 of our Bar Tools series about juicers and, yeah, I kind of go off on a tangent about some of my juicing pet peeves. Enjoy!

This is part 4 of our Bar Tools series about juicers and, yeah, I kind of go off on a tangent about some of my juicing pet peeves. Enjoy!

This is part 3 of our Bar Tools series and we talk about strainers as well as make a Martini and an Aviation.

This is part 3 of our Bar Tools series and we talk about strainers as well as make a Martini and an Aviation.

This is part 2 of our Bar Tools series and we talk about the Bar Spoon and stirring

This is part 2 of our Bar Tools series and we talk about the Bar Spoon and stirring

On this video episode we discuss the boston shaker and how to properly use it.

On this video episode we discuss the boston shaker and how to properly use it.