American Single Malt Whiskeys

June 22nd, 2016

When you think of Single Malt Whiskey, you probably think Scotch.  Some great Single Malts are popping up throughout the U.S. including Westland made in the city of Seattle, Washington.  We talk with Master Distiller Matt Hoffman.

Listen with the audio player on this page on the Bartender Journey Web Site or Subscribe on iTunes or Android.  You can also listen on Stitcher Radio.

Matt Hofmann is co-founder and master distiller at Seattle’s Westland Distillery. Westland has become America’s leading single malt distiller, which won the title “2015 Craft Whiskey of the Year” at the San Francisco World Spirits Competition and was named the “2015 Whiskey of the Year” by the American Distilling Institute.

Book of the Week:
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits
 by Lew Bryson, forward by David Wondrich

Cocktail of the Week:
Penicillin Cocktail

  • 2 oz. blended Scotch whiskey

  • ¾ oz. fresh lemon juice

  • ¾ oz. honey syrup
  • 2-3 quarter-size slices fresh ginger

  • ¼ oz. smoky Islay single-malt Scotch whiskey or Westland Peated American Single Malt

    Directions:  Muddle ginger in mixing glass.  Add honey syrup.  Muddle again briefly.  Add blended Scotch and lemon juice.  Shake with ice.  Double strain into an old fashioned glass with fresh ice.  Float smoky whiskey on top.  Garnish with candied ginger or lemon twist.

Foot Problems for Bartenders and others who stand at work.
Spending long periods of time on your feet can cause discomfort or worse!
Find quality work shoes at Shoes For Crews and get $10 off your first order by using this link.
Other helpful ideas:

  • Make sure you have rubber mats on the floor behind the bar.
  • Change your socks, and maybe your shoes halfway through your shift.
  • Alternating shoes one day to the next may help.  Shoes take up to 48 hours to dry out completely.
  • Compression socks
  • Remember, shoes don’t last forever.  It might be time to buy new ones!
  • Stretch and exercise - especially core muscles.
  • Raise up one leg when possible.  The reason for the rail that runs along the front of the bar is to make it more comfortable to stand for long periods of time so that patrons will stay longer.  The same concept may be useful behind the bar.
  • Losing weight can help.
  • OSHA Document: Stay Safe in the Restaurant

Toast of the Week:
May your home always be too small to hold all of your friends.

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Zen & Tonic - Savory & Fresh Cocktails For The Enlightened Drinker

June 16th, 2016

How can we produce cocktails that contain healthy elements.  Superfoods in our cocktails? Why not?

This time on Bartender Journey Podcast No 168 with talk with Jules Aron, author of Zen & Tonic - Savory & Fresh Cocktails for the Enlightened Drinker.

Cocktail of the Week:
Variation on the Green Orchard from Zen & Tonic - Savory & Fresh Cocktails for the Enlightened Drinker.

  • 1 Pear
  • 1 Green Apple
  • Small Bunch Fresh Basil
  • 1/4 oz Fresh Lemon Juice
  • 2 oz Gin
  • 1/2 oz Pear Ginger Syrup
    Place first 3 ingredients in a juicer.  Add to mixing tin and add next 3 ingredients.  Shake with ice.  Strain into a glass (no ice in glass).

Toast of the Week:
"Out with the old.  In with the new.  Cheers to the future and all that we do."

Nominate the Bartender Journey Podcast for "Best Radio Show or Podcast" for the Taste Talks Food & Drinks Awards. Click here to Nominate.

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June 8th, 2016

Cachaça is the national sprit of Brazil and is sometimes called Rum’s Older Cousin.  It is distilled from Sugar Cane Juice and is one of the most consumed distilled spirits in the world.

The Caipirinha cocktail is a delicious drink, is quite easy to make and is quite impressive to serve to your guests.

Novo Fogo makes many different expressions of Cachaça. Novo Fogo produces Cachaça that is certified organic, and they describe their distillery as “zero-waste” facility.

Listen to the Bartender Journey Podcast # 167 with the audio player on this page or Subscribe on iTunes or Android, or listen on Stitcher Radio.

Cocktail of the Week:


1/2 lime

1/2 teaspoon sugar

2 ounces 


old-fashioned glass

Slice the lime into 1/2-inch rounds, cube them, and muddle them in an Old-Fashioned glass or small tumbler with the sugar. Add a couple of ice cubes. Pour in the cachaça. Short Shake.

Toast of the Week:

Here's to our wives and sweethearts, let's pray they never meet.

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Sustainability in Bars & The Waldorf Astoria Bar

June 1st, 2016

This week we talk about how to "Go Green" in your bar.  Plus, we talk to Barman Frank Caiafa, author of The Waldorf Astoria Bar Book.

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Rum-u-cation (ie: Rum Education)

May 26th, 2016

What makes Rum, Rum?  We learn about how Rum is made with Micheal Sharry from Berkshire Mountain Distillers about their Rum made in The Berkshire Mountains of Massachusetts.  The history of Rum is intertwined with the history of America.

First, we get a chance to talk to Giuseppe Gonzalez at his great new bar:  Suffolk Arms.

Then we head up to the Indie Spirits Expo and talk to Author Jeff Cioletti about his book The Year of Drinking Adventurously - 52 Ways to Get Out of Your Comfort Zone.  For a chance to win a copy of this book, go to our Subscribe page and sign up for our email list.  For another chance to win leave a written review on iTunes, (after clicking on link click "view in iTunes and then "Ratings & Reviews")

*Please vote in the Taste Talks Food & Drink Awards!  Vote for "Bartender Journey Podcast -" in the Best Radio Show or Podcast category.  Click here to vote!

Listen to the show with the audio player on this page or Subscribe on iTunes,  or on Android, or listen on Stitcher Radio.

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Monday: Bartender’s Funday

May 18th, 2016

·     There are often many fun things to do on Mondays in NYC for Bartenders!  This week we visit:

·     Cocktail Kingdom

·     Monkey Shoulder’s Ultimate Bartender Challengeat American Whiskey

·     Chartreuse Day with Tim Master at Dear Irving

•KettleOne happy hour at Plug Uglies

·     Listen to the show with the audio player on this page or Subscribe on iTunes, or on Android,or listen on StitcherRadio.

·     We also hear from Jillian & Jessie –Bartenders at Dead Rabbit about some cocktails they were serving up at BarInstitute in Baltimore recently.

·     Brendan & Alex tell us all about Martin Miller’s Gin.

·     Cocktail of the Week – Fruitations Tangerita:

·     2 oz Silver Tequila

·     1 oz Fruitations Tangerine

·     ¼ oz Fresh Lemon Juice

·     ½ oz Simple Syrup

·     ½ oz Fresh Lime Juice

·     Shake with ice.  Add 1 oz Seltzer. Strain into  Highball glass filled with fresh ice.

·     Book of the Week:  Cosmopolitan, A Bartender’sLive by Toby Cecchini

·     Thanks to my friend Shane Boyle, originally from Billybegs, counry Donegal, Ireland for inspiring the title of this week’s show!  Shane is an awesome Bartender and now works at O’Reilly’s at 54 W. 31 Street in NYC.

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Cannabis Cocktails with Warren Bobrow

May 11th, 2016

This week we speak with author of the ground breaking book "Cannabis Cocktails, Mocktails & Tonics", Warren Bobrow!

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Bar Institute

May 4th, 2016

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Mimi Burnham - Bartender at Danny Meyer’s Porchlight Bar (fixed)

April 26th, 2016

Mimi Bernham has been bartending in NYC for many years.  From crazy nightclubs to now working behind the stick at the great Porchlight Bar, the first dedicated cocktail bar from Danny Meyer’s restaurant group.  At Porchlight the bar team is doing amazing cocktails.  The staff & the hospitality are amazing.

We talk to Mimi about her experiences as a bartender, the bar program at Porchlight and why joining the United States Bartenders’ Guild is so valuable for Bartenders.
It the Bartender Journey Podcast Number 161.  Listen with the audio player on this page or:
·     Subscribe on iTunes
·     Listen on Stitcher Radio
·     Subscribe on Android
We also talk about Bar Institute Baltimore.  It was an amazing three day educational and bonding event.  Classes were held all day, plus a tasting floor.  Events were held throughout the city at night.  Its was a wonderful event and we can not recommend it highly enough.  Bar Institute is taking the event “on the road”. It is extremely affordable and you will not be disappointed!

Upcoming 2016 Bar Institute events:
May 1-3 – Southwest in Phoenix
June 12-14 – Central in Austin
August 21-23 – Southeast in Miami
Sept. 25-27 – Northwest in Portland
Nov. 6-10 – Nationals in New York
On the next Bartender Journey Podcast we will feature an interview with Britany & Lindsey from Bar Institute!  Make sure you are subscribed to the show so that the new episodes download to your phone automatically.
Thank you to Nightclub & Bar for naming Bartender Journey on of the 7 Best Hospitality Podcasts!

Book of the Week:  Danny Meyer’s Danny Meyer’s Setting the Table: The Transforming Power of Hospitality in Business.

Cocktail of the Week - Mary Pickford:
Appearing in Gourmet Magizine in 1943, the Mary Pickford was, named for the silent film star and co-founder of United Artists.  This drink is widely attributed to Eddie Woelke, (also creator of the El Presidente cocktail), who fled to Cuba during Prohibition.

2 oz. white rum (I used Montanya from Colorado).
1 oz. pineapple juice
1 barspoon grenadine
1 barspoon maraschino liqueur
Tools: shaker, strainer
Glass: cocktail
Garnish: brandied cherry

Help keep the Bartender Journey Podcast alive!
Visit the Tip Cup page to show your support!

Toast of the Week:
To all the days here and after 
May they be filled with fond memories, happiness, and laughter.

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Bartending Problems - Getting Those Glasses Clean & Spotless

April 13th, 2016

What's the best way to get your glasses clean?  Do we really need to polish every single glass?  Take a listen to the podcast as we talk to an expert on dishwashers!  Recorded at the Nightclub & Bar Show in Las Vegas.

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