“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 from many longtime bar and hospitality colleagues. The most notable was from Jon Taffer, host of Paramount Networks famed TV show, Bar Rescue. Jon’s message came in the form of a personal video, directly from him which you can see below:
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 this has become the norm, and people expect it. Here is a list of the most common garnishes and why and how you are supposed to use them.
Celery = Bloody Mary
The Bloody Mary supposedly arose back in the the late 1920s, when the actor George Jessel ordered a tomato juice with vodka to help kick a nasty hangover. However in 1934, a famous bartender Fernand Petoit took up residency as head bartender at the St. Regis in Manhattan, NYC. Here is where he was said to have ‘officially’ created the Bloody Mary.
By the 1950s, people were asking for celery sticks to use to stir the drink. According to one person on Stack Exchange, the celery stick was first added by a Chicago bar patron who couldn’t wait for the bartender to go grab him a straw to stir for which to stir his cocktail. He secretly swiped the celery from a relish tray.
While the celery doesn’t necessarily add much flavor, it has remained a staple addition to the drink.
The most famous and common use of cherries is in a Manhattan. They can also be added to anything with Sour Mix or any drink with Grenadine. Sitting at the bottom of glass of alcohol, they soak up the booze. The best part about cocktail cherries is arguably eating the alcohol-soaked cherry after finishing your cocktail. That is probably why many companies are coming out with cherries that are pre-infused with booze.
Cherries themselves do not enhance the flavor of cocktails. They are added purely for visual stimulation. Cherry juice, however, which may accompany the cherries if you are pouring or spooning them out of a jar, will sweeten the drink.
Common cinnamon cocktails are richer drinks with milk in them like an Irish Coffee. Since cinnamon is an ingredient in creating spiced rum, it is also great in drinks where you are using spiced rum.
Edible flowers are an interesting addition to a cocktail. First of all, they look beautiful, and in this industry, presentation is half of the battle. You are never going to get full overwhelming flavors from a flower, but as Amy Stewart, author of Drunken Botanist puts it (via Greatist) “A cocktail is much more like a spritz of perfume in that the bright, floral notes are really wonderful.” Be very which you choose, however, as some flowers are NOT edible and can in fact be poisonous. Check out this full list of edible flowers.
For cocktails, the peel of the lemon is most important because of the oils. But lemon wedges or slices can also be used. The sour taste is strong enough to impart a lasting impression on the palette. The lemon oils in the skins are said to take away the bitterness in coffee. Most prefer Meyer Lemons when mixing in cocktails – but we say you should test them all and experiment.
Limes are a little more universally used than lemons in the cocktail world. Generally, any drink with cola should get a lime wedge. So, remember to always add to your Jack and Coke or Rum and Coke. Another drink that usually always gets a lime is a Gin or Vodka and Tonic.
Mint can be muddled or full sprigs added to the drink. When using mint in a drink like this, you want to give it a little clap. This releases the oils which are actually what you are looking for in your drink.
The Mint Julep is one of the most famous. Although one can never be too certain where these drinks have gotten their origins, most seem to pinpoint the beginnings in the 18th century in the Southern states of the US. A “julep” is actually just a sweet drink that is used specifically for medicinal purposes. In 1784, an early medical publication said that they prescribed the mint julep for upset stomach, a remedy which is still popular today. Basically, peppermint contains menthol. The menthol encourages digestion and also calms the action of your digestive muscles – which eases pain or cramps.
Another popular drink that uses mint is the Mojito. With this drink you typically want to muddle the mint and lime together, however, it is also nice to garnish with a fresh sprig or add a few leaves. Said to have come from Cuba to help cure a scurvy outbreak on a sailing vessel in the late 1500s. As of 2014, the mojito is actually the most popular drink in all of Britain.
There are many different kinds of oils, but according to the Food Republic, very little taste difference can be detected by the geography or the soil that they are grown in.
The curing process is what really changes the olive’s taste – and they must be cured before putting into cocktails. Fresh olives are far too bitter.
Their natural counterpart is the Dirty Martini, where three olives are served on a toothpick, but people also add them to Bloody Marys and have been known to add them to a beer as well.
A quick, interesting fact about the number of olives used. Apparently back in the day, when NYC was a haven for mobsters, there was a special code that bartenders used to alert patrons of danger. A bartender at Lusardi’s on 78th and 2nd ave in Manhattan said that using three olives was standard. But serving a martini using only two olives was a signal that there was someone at the bar who is a threat!
A ‘cocktail onion’ is a pearl onion that has been pickled. The brine contains turmeric and paprika, which combines with the sweetness of pearl onions to add a unique flavor to cocktails. Adding an onion to a martini makes it a Gibson.
One story about the Gibson’s creation comes from 1890. Here a businessman named Walter D. K. Gibson invented the cocktail in San Francisco because he hated the way his bartender made martinis. He added an onion because he believed onions prevented colds.
Any story is that a famous NY artist named Charles Dana Gibson, well known for drawing women with well-endowed chests – who would become known as ‘Gibson Girls’ as seen below, challenged his bartender to create a new variation on the martini. The bartender used an onion and named the drink after Gibson. Furthering these claims are the idea that two onions are used in a Gibson because they allude to the ‘Gibson Girls’.
As with most fruits, you can slice them and peel the rind to add flavor to your cocktails. Remember that (most of the time) garnishes are meant to enhance the flavor of whatever you are putting them in. So with oranges, you can add a wedge to any drink with orange, such as a Screwdriver.
The orange peel can be added to traditional drinks like Manhattan or Negroni. When peeling, the oils are released. So when you pair a fruit, such as an orange, with a similar bitters, aka orange bitters, the flavors compliment each other.
Flaming Orange Peel
While this is very much a showmanship technique, the flaming orange peel can be a crowd pleaser. Using very fresh oranges, you want to cut the a small peel. Then holding it over a cocktail, you squeeze the fruit peel over a flame. This will cause a small light show that will get people talking and more importantly, get you some big tips!
Pepper, like salt is used on the rim of the glass. It pairs best with Bloody Marys.
Pineapple can and should be used as a garnish for ‘tropical’ drinks like a Pina Colada. Again, the garnish can reflect the juices included in the cocktail – so drinks like the Painkiller or Malibu Bay Breeze should also get pineapple garnishes.
If you want to get really specific and play it by the book, tropical drinks typically have a ‘flag’ garnish. Pineapple chunk, orange slice and maraschino cherry on a skewer.
Salt is one of those amazing spices that has been used in thousands of ways over the years. It has been known to polish metal, whiten teeth, stop itchy insect bites, and – what we are most interested in – garnish cocktails.
One of the main ideas behind salt with cocktails is to combat the bite of alcohol. This is why it has become so common when doing shots of tequila. Traditionally, tequila and salt never went together. Really good, pure agave Tequila doesn’t and shouldn’t need salt to taste. But since some of the cheaper tequila has such a harsh taste, people prefer a little salt.
Generally the idea is that you want the customer to get a taste of it as they drink. Therefore, the salt is put on the rim of the glass. The most popular drink with a salted rim is the Margarita, but also the aforementioned Bloody Mary. Flavored salt has become popular, as well as artisan salt for cocktails. (Himalayan,Hawaiian, Sale Marino, etc. Check out all of the salty possibilities here. Try some celery salt on your bloody as a nice companion to the celery stalk.
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 drinks. They lean toward hiring ‘earners’ – individuals who have a great personality, full command of the necessary skills and common sense to run their bar. It’s a lot less work to hire a ‘cookie cutter’ bartender and just train them the nuances of your business than to start from scratch and have to teach them everything. We screen all of our applicants to ensure they have the capability to complete our program and connect with a job. That’s why we’ve been in business for almost fifty years. Credibility and longevity speak volumes. Did you know that 13 bartending schools opened and closed in New York City over the past twenty years? Some operated illegally, some were dishonest and some didn’t know what they were doing. Beware of programs that don’t offer personalized assistance and attention to detail. Also, steer clear of illegal programs that offer a “license to bartend”. There is no such thing! Certification is the highest level of training and that’s exactly what we offer.
AGE IS JUST A NUMBER (EXCEPT WITH WINE AND WHISKEY).
Anyone 18 years of age (or 17 with parental permission) can legally bartend in New York. Although the drinking age is 21, the serving age is 18. While some young people choose to obtain part-time low wage jobs, bartending allows an individual to earn much more. Working just a few hours a day should net you a decent income, no matter what your age is. Your personality and your attitude add to the earning potential! People tip you because they like you, not necessarily because you handed them the best Gin & Tonic they ever had!
Who you are makes a difference in your capability to get a job. Some people may talk negatively about trade schools based on hearsay or having had a bad, personal experience. Remember, they are not YOU! We work hard to motivate you and help you to gain the self confidence that’s so important on job interviews.
Bartending is not for everyone! That’s why we recommend taking a tour of our school during an open house (which will allow you to sit in on our lectures and lab sessions). This will be of great benefit. Whether you’re recently retired and looking for a part-time job at a restaurant or you want to work weekends at a nightclub while attending college, there’s a job out there for you. We would never discriminate based on your age.
Good economy? Bad economy? It doesn’t matter.
People will always go out to drink and party. Although the mainstream job market may be stagnant, there’s no downtime with bartending. And no matter where you go in the world – there’s a bar, a nightclub, a restaurant, a catering service, a cruise ship, a lounge or a hotel that needs bartenders. Once you tuck this skill under your arm, it’s forever.
Already have a career? Great!
But what if there’s a problem that arises? What’s your backup plan for an unforeseen downsize or layoff? Prepare yourself with a skill that you can always use! We offer lifetime refresher classes and lifetime job placement to our grads.
If life hands you lemons – make cocktails.
SAVING YOUR TIME…AND THE BAR OWNER’S MONEY.
“Paying dues” behind an operational bar is time consuming and won’t necessarily teach you what you need to know. Trailing a bartender as an assistant or working only during slower shifts can’t provide the education necessary to go from A to Z very quickly either. Bartending is not difficult to learn, but it could take time to develop the acumen necessary to be good at it.
Why would any bar owner want you making mistakes on their time and money? Why would they want you pouring liquor down the drain? They don’t! We take pride in creating a very realistic atmosphere (complete with DJ lighting and sound system) where you use special colored dyes to simulate the look and consistency of actual cocktails. Make a mistake? No problem! Dump it out and start again! This is the proven way to learn correctly. We give you descriptive detail (providing you with flavors and important facts about liquors/liqueurs) as we go along. To add to the learning experience, we do hold some product sample tasting of liquor, wine and beer for those 21 or over. Did you know that American Bartenders School gives you not one…but three course manuals? Not to mention full access to our on staff sommelier and cicerone (wine and beer experts).
SIGNS, SIGNS…EVERYWHERE THERE’S SIGNS. LOOK FOR THEM!
Bartending schools are NOT all the same! Be a smart consumer and make the trip to visit the schools that most interest you. Take a tour of the facility and see a class in session. Don’t just watch a powerpoint presentation or believe the rhetoric. Don’t be afraid to ask questions. If something sounds too good to be true, it probably is.
Make a determination of what you are shopping for. Are you shopping the price or are you shopping the quality of the program? Bartenders earn $150-$300 a shift on average, so the cost shouldn’t be a tremendous factor if the school is great.
Make sure that each student receives hands-on training behind an actual bar. A great school is one that provides you with at least 3 hours of lab time for every 1 hour lecture. Make sure students are being treated appropriately and have adequate space to work and learn. Ensure that the bars have operational sinks and soda guns, use real ice (not plastic cubes) and incorporate appropriate glassware and tools.
Does the bartender school have a job placement office? No school can guarantee a job, but they should provide job placement assistance that includes a modern system for maintaining and dispersing up-to-date job listings, resume assistance and personalized service in helping you find jobs that meet your criteria for employment. American Bartenders has an on staff job placement team coordinator available Monday through Friday to assist you in any way they can.
American Bartenders School, as a pioneer business, put bartender training on the map. We have trained over 100,000 graduates in the half century we have been in business. We have the largest training facility and the most qualified instructors. We are owner operated. Not a franchise business riding the coattails credibility. The biggest benefit to attending our school before others is our notoriety and connection to bar owners and managers. If you needed to hire an employee, would you look to get that person from a little known school or would you rather hire a Harvard or Yale grad? Either way, the cost to hire is zero. The answer is clear!
American Bartenders School is the best choice for bartender education in New York City.
Want more info about what we offer? Call 1-212-594-8560.
Or stop by for a free tour of our facility with no obligation.
The best bartending schools are the ones that also help you find a job. As you know, finding a job is highly dependent on your bartender resume. Without a proper resume, you will not even have a chance for an interview. Its like showing up to play football without the ball.
We have put together a playbook to building your bartender resume that will help you in your job search even if you didn’t go to bartending school. Remember, every graduate of American Bartenders School gets hands on resume help and taught proper interviewing techniques.
Before we start…
One quick note before you dive in is that you must be 18 years of age to sell or serve alcohol in NY state. Unfortunately, if you are any younger, there really is no reason to apply for a job because the bar manager cannot legally let you serve even if you are the greatest bartender of all time.
1. Bartender Resume Template: Choose Wisely
The template and design of a resume is very important. A clean and simple layout helps organize your information and enhances readability.
According to an article from Mashable about resumes, “Visual design is a great way to differentiate yourself from other job candidates,” says Dodd Caldwell, cofounder of Loft Resumes. “Design in general is increasingly important in the business world.”
While you may be thinking, their article is mainly speaking to the business world, these practices of good resume design should be applied to any business, bartending included.
So, first step is to choose a nice layout. Here are two super easy and painless options.
Option #1: Microsoft Word Template
When starting up Microsoft Word, simply choose New Document and pick one of the Resume Templates, like these pictured below:
Option #2: Free Templates
If you don’t have access to Microsoft Word, try heading over to ResumeGenius to download some free templates. Then click on the Download Classic Template Pack link. Then, simply open the files in Google Drive or any other word processing software like Pages for Mac or any other of these free software choices such as OpenOffice.
2. Bartender Resume Header: Lead Strong
One of the most important parts of a resume that often gets overlooked by the job-searching bartender is the header. You are the star of this show, make sure everyone knows it. This is arguably the most important part because if you do not have all of the proper information, you risk not getting called in for an interview.
According to an eye-tracking study from The Ladders, recruiters spent 80% of their time looking at six points:
Current title and company
Previous title and company
Current start and end dates
Previous start and end dates
Don’t worry about all of the other points just yet, we want to focus on the first one, the name. Jeffrey Morganthaler, bartender, blogger, author and mixologist says: “I see a lot of resumes in my position, and you’d be surprised at just how many people leave resumes with no contact information.”
So, always start with your name in a nice, bold, eye-catching font. Then be sure to include your phone number, mailing address, and valid email address. Double check that you have input everything correctly. Then when you are finished, double check again! You want to give people as many options as you can for contacting you. The more options, the more likely they are to contact you.
3. Bartender Resume Special Skills
This is your time to show off. You want to list your skills here in nice, clean bullet points. You can break them up into specific types of skills, technology (point of sale systems, and computers), language, and bartending.
This is something you should list. Although every bar has their own way of configuring a point of sale system, or P.O.S., they are all very similar. It is important that you show that you know how to operate one in general even if you have to relearn a new way of doing it once you get the job at a particular bar.
If you have taken bartender classes at a bartending school like American Bartenders School, you will have learned how to operate the Harbortouch Point of Sale system. You should definitely include this in the special skills section.
Here are some other technology skills that you may have but not even realize are valuable in the bartending industry:
Social Media (Facebook, Twitter, Instagram)*
*Quick note about Social Media as a Bartender
Social Media has changed the way that business works in the world. If a bar has a strong social media following, it is usually taking advantage of it by sending out special notices like happy hour deals or posts pictures of guests having a good time. The same goes for a bartender with a strong social media following. If you can build a strong rapport with guests online, they may come back to visit you in person at a bar. That is something that a bar manager would like to know and would take into consideration when hiring.
The site ShakeandStrain notes that …“For a bar manager, you’re not just hiring (a bartender’s) talent but you’re hiring actual sales. In this case, a large social media following changes the calculus on both sides of that relationship.”
If you know a second language in New York City, you are at a big advantage in the workplace and should definitely list it.
51% of New Yorkers speak only English at home. This leaves 49% of the population. So what does everyone else speak? Here is a little breakdown from WNYC on the many languages of NYC.
– Control the bar – Your ability to control the bar and expedite in an orderly fashion will keep customers (and bar managers) happy.
– Upselling –Upselling according to Wikipedia is “a sales technique whereby a seller induces the customer to purchase more expensive items, upgrades, or other add-ons in an attempt to make a more profitable sale.”
So in bartending, this is the art of getting customers to buy something more than they ordered. This is something that you will learn in any bartending school, especially American Bartenders School.
– Pour Cost – Being aware of the pour cost shows your employer that you will NOT over pour drinks. That means less money going down the drain (literally.)
There are, however, some other things that particular bars ask of their bartenders to help protect themselves from legal trouble. Some bar owners purchase Liquor Liability Insurance to help cover them, but insurance companies often tell bar owners to also get their workers trained in an awareness program of some sort.
Here are some things you may want to list if you have them:
4. Bartender Resume Work Experience: Be A Show Off
This is a very important part of your resume, and it is where you want to be a show off. It’s OK to showboat a bit and let them be wowed by your work so far.
Don’t shy away here if you haven’t had any work experience in a bar, however, because we know that isn’t a deal breaker for getting a job as a bartender. Of course, you will always want to go to bartending school. You can sign up here if you are interested.
We have broken this up into two easy sections.
You have work experience bartending in a Restaurant or Bar (if not you can skip ahead)
If you have experience, you want to clearly state your job title, the name of the establishment, the city/state, and the dates that you worked:
Bartender, The Wayland, New York City May 2008 – July 2009
(list responsibilities here)
Bartender, Summit Bar, New York City August 2009 – August 2011
(list responsibilities here)
Then, beneath the job, you want to provide a description of your responsibilities, as well as the skills that you utilized and developed. Sometimes it is nice to show off as stated in Break Into Bartending, but remember that the bar manager is going to ask you about anything that is stated on your resume, so don’t lie. If you created a drink or post to their social media nightly, you should mention it.
You want to give a sense of the type of job in a few simple bullet points. Keep your list to three or four at the most.
Supervised and scheduled bartenders and servers
Responsible for inventory, stocking, ordering and sanitation of bar
Interviewed, hired and trained all new bartenders and servers
You don’t have work experience bartending in a Restaurant or Bar:
When displaying your information, you want it to read the same way. Position, Name of Establishment, Location DATES WORKED
Server, Houlihan’s, Newark, NJ May 2008 – July 2009
(list responsibilities here)
Either way, looking at your work history, you should highlight these types of jobs:
Bar-Backing – This is an important one, because it clearly shows that you have worked at a bar and understand how the job works.
Restaurant Host/Hostess – This displays that you can handle the flow of customers even on a busy night and that you have been part of the industry. You might have also used a P.O.S. system.
Food Service – (McDonalds, Starbucks, other fast food) – Much like a restaurant server, you might have experience using a P.O.S. system, you have experience serving customers and dealing with them.
Customer Service Jobs – Any consumer facing job where you have to talk to a customer and show that you will keep your cool when the going gets tough is very important as a bartender.
Finance – Bartenders deal with money constantly. If you have the skills to help out with the books behind the scenes, that may be one extra skill that sets you apart from the rest of the bartending candidates.
Performers – It is not uncommon for actors to work as bartenders in their downtime. Most actors are great with interacting with people and really ‘put on a show’ behind the bar. This helps make friends, wow customers, and keep everyone coming back for more.
You want to give a sense of the type of job in a few simple bullet points. Keep your list to three or four at the most.
5. Bartender Resume Education Section
When listing your education, you should lead with the most relevant portion, like bartending school. If you haven’t been to bartending school, simply start by listing your highest level of education.
You should list the name, city, the year date you graduated, and feel free to list any achievements such as a high GPA or any awards which may show off your academic prowess. You don’t have to be a genius to be a bartender, but you have to show that you care about your education enough to finish it. If you haven’t finished school yet, consider going to bartending school to help bolster your resume.
In terms of format for this section, nothing fancy here. Just follow the same guidelines:
NAME OF THE SCHOOL, (CITY,STATE OPTIONAL), DATE GRADUATED
6. Bartender Resume References
People are on the fence on this one for whether or not to include references. In fact, Quint Careers thinks that you should never list them on your resume, but that you should have them on a separate page. Sometimes a bar manager is just too busy to check your references even if you provide them. Others may ask you for them if you don’t provide them.
The fact of the matter is, as you begin your professional career, you are going to want to start gaining a few contacts that can vouch for your character. They don’t all have to be your boss or supervisors. Think about teachers or coaches. No matter what, it is always important to REQUEST THEIR PERMISSION and KEEP THEM INFORMED.
In either an email or a phone call, keep it short and to the point. Ask your reference if it is OK to list them as a reference. Then ask if their preferred mode of contact – email or phone.
Keep them Informed
If you are applying somewhere and you expect your reference to be contacted, give them a heads up. They should be prepared to receive a call and to speak about you. If need be, give them a quick background on your previous work together and some details on the job for which you are applying.
The next steps are going to be actually contacting places to work. The full list can be found here in our 15 Extremely Simple Steps to becoming a bartender. This outlines the legwork (figuratively and literally) that you will have to do to get your resume to the right hands.
We had the honor of talking with Linda Scarpa, author of “The Mafia Hit Man’s Daughter”, a memoir about growing up in Brooklyn with her father Greg Scarpa. Known as the Colombo family’s ‘Grim Reaper’, her father Greg was a made man but also FBI informant.
It came out December 29th and is available for purchase here. Check out her Facebook page here.
The book is an amazing read and we highly recommend that you pick it up immediately. When we talked to Linda, we were obviously most interested in what her father and his crew drank. Since she grew up with this culture around her, she helped provide an inside look at the favorite cocktails and drinks of the mob.
One thing that she said really resonated with us, “If they liked a particular drink that’s what they drank; they really didn’t switch off.” As a bartender, you find that some people like to order the same thing every time. If you remember it for the next time that they show up, you will keep them coming back.
When it came to drinks, her father and crew seemed to prefer scotch. According to Linda, “My father’s crew typically drank Cutty Sark scotch, Johnny Walker Black and Johnny Walker Red scotch.”
Johnny Walker Black and Johnny Walker Red are both blended scotch whiskys that you will find at most bars. Both are 80 proof and reasonably priced. Apparently Johnny Walker Red was also the favorite drink of Winston Churchill and Dick Cheney.
Linda’s father with his crew. From left, Robert “Bobby Zam” Zambardi, unknown, Joseph “Joe Brewster” DeDomenico.
“During the holidays they liked to drink Grand Marnier.”
An orange cognac liqueur, it is made from distilled cognac brandy, distilled essence of bitter orange, and sugar. This is another iconic bottle that you will see in most bars. Grand Marnier can be ordered neat, but it is also a great addition to cocktails like a Cosmopolitan or even a Margarita. Interested in some more holiday drinks? Check out our Holiday Shots Guide.
During holidays or other special occasions, they “gave gifts of liquor baskets filled with liquor and cookies and fruit. Those baskets were huge.”
“Their champagne of choice was Dom Perignon.”
The most famous brand of champagne, Dom Perignon, is a sparkling wine named after a Benedictine monk named (you guessed it) Dom Perignon. It is a mixture of Pinot noir grapes and Chardonnay grapes and has a very unique taste. Dom is one of the most expensive and prestigious champagnes, a case once sold for over $100,000 at an auction.
“After dinner, they drank anisette or sambuca straight or in black coffee.”
Sambuca is an Italian, anise-flavored, clear liqueur. It pairs wonderfully with coffee for an Italian-spin on the Irish Coffee. Some bars like to serve it neat with a few coffee beans in the drink. If you want to be precise, you should put seven coffee beans, representing the Seven hills of Rome.
“Another drink they loved consisted of white creme de cacao, sloe gin; brandy and light cream.” The recipe can be found below:
Finally, the newest installment of the Star Wars saga is upon us. We have decided to bring together a great list of the most famous Star Wars cocktails from around the web. If a Star Wars Cocktail themed party isn’t your thing, head over the New Years Eve Cocktail Guide, and throw the best party ever!
We’ve got it broken down to the Heroes, like Luke, Yoda and Princess Leia, Smugglers Han and Chewbacca, Villains Darth Vader and Boba Fett, and some of the great spaceships!
For true die-hard fans of the Star Wars movie, this first cocktail is a real tasty treat. For the uninformed, there is a part of the Star Wars: A New Hope, where Luke Skywalker can be spied drinking what looks like a blue milkshake. (For the ultra-nerdy, this is actually Bantha milk.) This drink has been idolized, spawning Star Wars Fan websites, like Spoiled Blue Milk and Star Wars web comic Blue Milk Special.
Part milkshake, part booze, this blue-tinted cocktail (thanks to the Blue Curacao of course) will make you feel like you are back home in Tatooine. Seriously, this drink is dangerously good.
3 oz of milk
1 oz of cream
1 oz of coconut rum
1 oz of amaretto
2 oz of blue curacao
Combine all ingredients in a shaker with ice and shake for 20-30 seconds until chilled. Serve in a chilled glass.
According to Castles and Cooks, who came up with this amazing recipe, “the almond and coconut flavors help reduce the orange flavor and create a sweeter drink that is a lovely shade of blue.”
The Princess Leia cocktail is known as a champagne cocktail. Although it has nothing to due with her famous cinnamon-bun looking hairdo, it is a great drink for brunch or a cocktail party. Combining the sparkling wine with gin and liquor gives it a light, refreshing taste. The Princess could have used one of these after watching her planet get destroyed.
1/2 shot Bombay Sapphire gin
1/2 shot VeeV Acai liquor
In a champagne flute, add the VeeV and Sapphire, stir, then top off glass with your sparkling wine or champagne of choice.
This drink has unfortunately won the title of One of the Most Disgusting Cocktails Ever. The reason is that you mix a bunch of green fruit in a blender, then mix it with bubbly ginger ale. The green fruit mix is no more disgusting than a Kale Smoothie, but to those who don’t frequent the juice bars often, this one can be a bit of a shock.
However, this is a great tasting drink, and because of all the fruit, one could make the case that it is good for you. So, if you are going to drink it, go ahead, but don’t go half way on this. Remember, as a giggling green monster once said “DO OR DO NOT, THERE IS NO TRY.”
• 1 oz. vodka
• 1 can Ginger Ale
• 1/2 a pear (cored and peeled)
• 5-6 green grapes
• 2 tsp. lime juice
• 1 sprig of mint
Blend all of the fruit and mint in a blender. Pour the vodka in a martini glass and then pour the blended fruit over that. Top if off with Ginger Ale!
There is a lot of confusion on whether or not Han shot first. Recently, pop singer Ariana Grande came out with a video clearing up the matter. There are endless debates raging online for years ever since the first Star Wars Movie appeared. There is even a Wikipedia page about it.
With this cocktail, you can shoot first. Shoot – have a shot – of alcohol – get it?
In fact, you take it one step further and drink the Han Solo out of a blaster rifle! That’s right, a company, If Industries has created Star Wars themed drinking flasks.
Drink out of this Han Solo blaster flask :
3/4 oz Vodka
3/4 oz gin
3/4 oz triple sec
3/4 oz Rum
1 oz Bourbon Whiskey
2 oz Sweet & Sour mix
1 oz Wild Turkey 101 Bourbon Whiskey
Fill a highball glass with ice. Build the drink in order, then top it with Wild Turkey 101.
What is a Star Wars Cocktails list without a mention of Darth Vader. The Dark Side will indeed be strong with you when drinking this very strong drink. Combining gin, rum, tequila, and vodka with Jager at any other point sounds like pure evil. But when you give the drink a name, it all starts to come together…
1/2 oz Gin
1/2 oz Rum, light
1/2 oz Tequila, white
1/2 oz Triple Sec
1/2 oz Vodka
2 oz Sour Mix
Combine all ingredients except Jager and shake over ice. Strain into collins glass filled with ice. Then fill with Jagermeister.
The Boba Fett Star Wars Cocktail was created by a Thai restaurant in San Francisco called Chino. Although it is closed now, the memory of this great slushy drink can live on with this recipe. Boba-milk tea, also known as bubble tea, is a Taiwanese drink that contains tapioca balls.
Since the drink is supposed to be an icey slushy, we thought it was a great nod to Boba Fett, who freezes Han Solo in carbonite. Once again ThinkGeek comes to the rescue with the ultimate addition to this drink – Han Solo in carbonite ice molds. (even though you are going to crush the ice, we still think it is worth it)
By all accounts and reviewers, this is a very tasty drink, so try it yourself. The recipe is
5 cups Vodka
5 cups apple juice
1/2 cup ginger shrub
1 bunch Thai basil
1/2 cup lemon juice
1 cup black tapioca balls
5 cups ice
Place all ingredients (except tapioca balls) in a blender and blend until smooth. Divide tapioca balls evenly into four 24 oz glasses and pour the slush into each one.
It may not look like much, but this simple drink is quite powerful. In Star Wars: A New Hope. Han tells Obi Wan that the Millennium Falcon “did the Kessel Run in less than 12 parsecs.” Apparently it’s a fast ship. So fast that it technically makes Han and Chewbacca time-travelers according to Wired Magazine.
So strap in and get ready for the ride of your life!
Saving the corniest one for last, we bring you the Mai Tie Fighter. This is a slight variation on the Mai Tai. Don’t let the bright colorful nature of this drink fool you, this Star Wars Cocktail is one of the most popular drinks. The twist in this is the garnish. Take two small slices of pineapple, and one cherry in the middle held together by a toothpick, and you’ve got yourself a mini TIE fighter.
Thank you to the Nerdista for the idea for the garnish.
½ oz Rum
½ oz Triple Sec
½ oz Creme de almond
½ oz Dark Rum
1 oz each sweet/sour, pineapple and orange juice
Combine ingredients, shake over ice and strain. Then garnish with the TIE FIGHTER!
This drink is a planet destroyer. Don’t be surprised if your night gets blasted to oblivion. A variation on the Long-Island Iced Tea, we don’t recommend drinking a lot of these. However, what we do recommend is using an amazing Death Star ice cube when drinking this Star Wars Cocktail. Use this Death Star ice mold from Think Geek.
1 oz Jagermeister
1 oz triple sec
1 oz vodka
1 oz whiskey
2 oz sweet and sour mix
2 oz (or more) cola
Place all ingredients into a glass with a Death Star ice sphere in it. Stir to mix ingredients.
It’s that time of the year again…the holiday season. How better to get into the holiday spirit than by having some holiday shots? With so many different types of shots and holiday cocktails out there, sometimes it is difficult to decide which shot you should go with.
Not to worry! We’ve put together a Holiday Shot Flow Chart to help you decide which holiday shot is right for you.
Plus we’ve got some other holiday drink recipes and holiday drink ideas for you!
Whether you’ve been naughty or nice, filled the holiday spirit or sick of it, we’ve got a great holiday shot idea for you. With this Holiday Shots flow chart, you start at the top and follow the answers to all of the questions. This will lead you to the promised land of holiday shots recipes.
If you are interested in holiday shots recipes that are specific to New Year’s Eve, take a look at our New Year’s Eve Cocktail Guide and if you just love shots and can’t get enough, re-experience your childhood in booze-form with our try candy-flavored shot guide. Each makes a great holiday shots experience. After the chart, we have included full holiday shot recipes with some extra shots that family and friends will love!
So, without further ado – check out our Holiday Shots Flow Chart!
Like the apple pie shot, the pumpkin pie shot holiday shot is made to taste just like the real thing. If you want to get crazy, try putting the Goldschlager in last, then light it with a lighter. This will give you a fresh baked version. (CAUTION: MAKE SURE YOU BLOW IT OUT BEFORE DRINKING!)
2 oz Coffee Liqueur
1 oz Irish Cream Liqueur
1 oz Goldschlager
Layer each ingredient with a spoon.
CANDY CANE SHOT
White Chocolate Liqueur
Crushed Candy Canes
Wet the rim of a shot glass and dip into the crushed candy canes. Then mix equal parts white chocolate liqueur and Peppermint schnapps together. Next, shake and pour into the rimmed shot glass.
This one tastes like your favorite cookie and/or house. Try to refrain from yelling out “CAN’T CATCH ME I’M THE GINGERBREAD MAN!”
1 oz Goldschlager
1 oz Irish Cream Liqueur
1 oz Butterscotch Schnapps
1 oz Vodka
Shake with ice and strain 2 Shot Glasses
A variation on this shot is this drink:
Gingerbread Man II
½ oz Domaine De Canton,
½ oz Rum Chata.
1 part grenadine syrup
1 part green creme de menthe
1 part peppermint schnapps
Pour grenadine to about 1/3 of your shot glass. Carefully layer equal parts of the creme de menthe, then the peppermint schnapps. Don’t worry if the schnapps and creme de menthe blend together, as mine did. Garnish it with crushed candy canes, if you want.
Technically, this one isn’t a shot, but it falls into the shot category because you are supposed to drink it through your straw in one gulp. Either way you drink it, you probably won’t remember anyway!
½ Oz. Club Soda
3/4 Oz. Coffee Liqueur
3/4 Oz. Vodka
Shake with ice and strain into a shot glass
Come check out American Bartenders School if you want to learn the correct way to make these shots and many other drinks. We want to help you become a bartender today. We’ll help you find a job bartending and get you making some money fast. Contact us for more details.
Are you throwing a New Year’s Eve Cocktail Party this year? American Bartenders School understands that not every person has the same taste in cocktails, so we decided to be extra thorough and help come up with a variety of different New Year’s Eve drink ideas for any type of party. We’ve broken it down into New Year’s Eve Cocktails for two, New Year’s Eve Shots, cocktails for a larger house party, and lastly, big batch New Year’s Eve Drink recipes that will keep everyone happy.
Pick the right drinks with the New Year’s Eve Cocktail Guide that will keep you and your guests merry as you bring in the new year together.
New Year’s Eve Cocktails – Keep them Sparkling
We are going to start our New Year’s Eve Cocktail guide off with champagne, since it is a mainstay New Year’s Eve cocktail. This tradition of celebrating with champagne goes way back to the Middle Ages so, you can’t go wrong with a great bottle of bubbly. However, it is important to consider the type of sparkling wine that you are going to celebrate with on your big night. Remember, you don’t want to choose the wrong bottle, otherwise you will need to wait a whole year to get it right!
What is Champagne?
Let’s start off with a quick basic primer in sparkling wine. As a New Year’s Eve cocktail, this is about as simple as it gets. Yet, there are many layers to sparkling wine that you may not be aware of. For instance, sparkling wine can only go by the name ‘Champagne’ if it has been made in the Champagne region in the north east of France. The region has a very distinct climate that gives the grapes a distinct taste. Remember: All sparkling wine does not have to be champagne, but all champagne is sparkling wine!
The fact that it has been around for so long and producing quality products for hundreds of years allows them to keep a higher price point. This doesn’t mean that they are necessarily the best. Each person may have their own preference for sparkling wine.
Brut: Should taste dry with no perception of sweetness. (Contains no more than 1.5% sugar.)
Extra Dry/Extra Sec: Slightly sweet. (Up to 2% sugar.)
Sec: A.K.A. ‘dry’ – Noticeably sweet. (Up to 3.5% sugar.)
Demi-Sec: Sweet. (Up to 5% sugar.)
Doux: Sugary Sweet. (Up to 10% sugar.)
New Year’s Eve Sparkling for Two:
So now that you have your basic primer, here are a few great choices from WineMag.com:
$10 – 15
88 Segura Viudas NV Brut Reserva (Cava)
This cava a great wine that is at a great value if you are looking to dabble in sparkling wine but don’t wish to commit your whole pay check. Price: $10
89 Le Colture NV Fagher Brut (Conegliano Valdobbiadene Prosecco Superiore).
While the word Prosecco may tell you some of the story, apparently the journey to harvest the grapes used for this wine is quite an involved and under-appreciated process. Treacherous mountain cliffs, helicopters and intricate pulley systems are all employed to maintain these vineyards. This prosecco superiore is crisp and pairs great with Mediterranean foods. Price: All of this for$15
92 Raventós i Blanc 2009 de Nit (Cava)
The brand Raventós i Blanc is an “undisputed leader in quality ” among Cava producers. At $26 this price point will give you the quality of a great champagne, but won’t break the bank. Price: $26
88 Hermann J. Wiemer 2006 Cuvée Brut (Finger Lakes).
This dry sparkling wine is from the Finger Lakes of New York State. Price: $27
92 Roland Champion 2007 Spécial Club Chouilly Grand Cru Blanc de Blancs Brut (Champagne)
The“Spécial Club” means that the wine has been approved by a special select group. Price: $80
95 Bollinger 2004 La Grande Année Rosé Brut (Champagne)
This is apparently James Bond’s favorite Champagne. At a higher price point, it should make any date night special. Price: $235
New Year’s Eve Cocktails for Two:
Perhaps a bottle of champagne is a little too plain? Take a look at these New Year’s Eve drink recipes that use champagne. Maybe you’d like to spice it up a bit and try your hand at a champagne cocktail. This very traditional drink is essentially an old-fashioned but it uses sparkling wine in place of whiskey.
Champagne Cocktail Recipe:
Put 2-4 dashes of bitters on the sugar cube, pour Champagne into a fluted glass and then drop in the bitters soaked cube.
However, there are also many other cocktails made using sparkling wine as a base. The most popular is probably the Mimosa. Here are a few variations on the champagne cocktail that are great for your date night.
Sorbet and Champagne Cocktail
A simple addition to champagne can make all the difference.
1 teaspoon sorbet (we like raspberry or passion fruit)
Chilled Champagne or Prosecco
Scoop sorbet into a champagne flute. Fill with chilled Champagne or Prosecco; stir.
3 can(s) (12 ounces each) natural orange soda, such as San Pellegrino Aranciata, chilled
3 tablespoon(s) fresh lime juice
8 ounce(s) light rum
5 dash(es) bitters
1 blood orange or orange, cut into 1/4-inch-thick wedges and frozen
Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.
Orange Cherry Champagne Cocktail
A great recipe for another orange-based big batch cocktail.
3 seedless oranges
Peel of 1/2 orange
½ c. red cherries
½ c. sweet vermouth (such as Carpano Antica)
¼ c. blended Scotch (such as Famous Grouse)
1 bottle champagne or other dry sparkling wine (such as Domaine Saint Vincent Brut)
Transfer orange juice to a blender. Add cherries and blend until fruit is pureed. Strain juice into a pitcher. Stir in vermouth and Scotch. Divide cocktail mixture among 8 glasses and top off each with about 1/3 cup champagne. Garnish with orange peels.
This classic, easy-to-make punch recipe should keep the party going!
12 ounce can frozen fruit punch, thawed partially
10 ounces strawberries (can be frozen)
2/3 cup orange juice
2 tablespoons fresh lemon juice
24 ounces ginger ale
1 quart Champagne
3 cups water
Sliced fresh citrus fruit
Place fruit punch, water, strawberries, lemon juice, and orange juice in a large punch bowl. Stir well to combine all ingredients. Pour ginger ale and Champagne slowly into the bowl. For a finishing touch, add a ring of ice to the punch and slices of fresh citrus.
Perhaps your New Year’s Eve cocktail and drink recipes aren’t enough. Maybe you need some shots to liven up the party. We highlighted some of these in our holiday shots post, but here are a few of our favorites.
Bartender school has never been more important if you want to get bartending in NYC. Why? If you look at the numbers, New York City is becoming an amazing place for bars and restaurants. So, whether you work at a fancy restaurant, a hotel bar, dive bar or nightclub, the time to get work bartending is right now. The way to capitalize on these bartending job opportunities in NYC is by attending bartender school.
We have created an infographic that breaks down the benefits of bartender school and the numbers of work opportunities in New York City.
For example, did you ever hear of the Dram Shop Laws? This is a law that states that a bar can be held civilly liable if it serves alcohol to an obviously drunk person. However, according to Wikipedia, “NY will not allow a person who injures themselves to bring a lawsuit against the bar that served them, but if that person dies will allow such a person’s children to sue the drinking establishment for loss of parental consortium.”
So, getting trained in alcohol awareness can help protect against these sticky situations. According to National Hospitality Training, “The New York State Liquor Authority (NYSLA) will consider training a mitigating factor if, at the time of violation, the person who committed the violation held a valid certificate of completion or renewal from a certified alcohol training awareness program provider and the licensee diligently implemented and complied with the training program.”
As a bartender, you will not only need to know recipes for hundreds of drinks, but you will need to know how to make them. This is something that requires hands on experience that you can only learn at a bartender school.
Furthermore, the skill of a bartender is also in controlling the bar. This ties into the previous topic about law, but a great bartender always knows how much alcohol a customer has purchased. This allows the bartender to have control over the situation and protect him/herself and the bar.
In fact, there are many skills that you need to learn to actually get a job.
Bartender School also helps you in your quest for the almighty dollar (more on this in a bit). Every person knows that bartenders make money, but to really make money, you need to know how to interact with customers (aside from the obvious – making good drinks).
The importance of a good resume can not be underestimated. This gets you in the door. Then you need to know how to actually interview. Every job is different and every bar is different. Luckily, American Bartenders School has been around for so long that we have relationships with many bars and restaurants and we know how to help you prepare.
Digging deeper, you will see that New York State has the 2nd highest employment of bartenders (behind the huge state of California). Looking closer, New York City is the number one place to be for bartending with over 20,000 jobs. Now is the time to get bartending, so prepare yourself by going to bartender school first!
Bartending Jobs in Bars and Restaurants
Thousands of Work Opportunities
Did you know that there are over 2,600 bars in NYC? That is a lot of drinking! However, that number looks like nothing compared to the 16,000 full-service restaurants in the city.
The number of permits for restaurants, bars, and cafes is at 23,705 at the start of 2015. This is up from 18,606 from 2006. Looking a bit closer, the number of eating establishments in Brooklyn has grown 10% since 2014 and the number in Manhattan 6%.
Bartender School and Making Money
As we said before, you can make some serious money as a bartender. How much are we talking? Well take a look below and you will see that a typical bartender can make $250-300 per night in tips. Working at a hotel, however, gets bartenders health benefits and a salary, but each person has their own idea of an ideal job.
All of this and all you need is a 40-hour class. It seems so simple. Well, it is! If you are willing to put in the work to learn how to be a bartender, you will be rewarded. The numbers don’t lie. Sign up today.
Like it or not, bartending is not something you can do without any training. No one is ever going to hire you right off the street if you haven’t been to a bartender school. There are no shortcuts or handbooks that are going to make you a master bartender overnight. Bartender school is an important piece of the puzzle if you are serious about getting a job as a bartender in New York City and beyond.
Bartender school teaches important techniques, laws, history, and other important skills that you never even knew were important. At American Bartender School, we are extremely lucky to have instructors who are actual bartenders in the industry right now. Students benefit from the knowledge and experience of our industry professionals. Take a look at this infographic that shows the benefits of going to a bartender school and bartending in NYC broken down by the numbers.
Here are the 15 reasons why you bartender school is insanely important before you can get a job as bartender.
1. Interact with Customers
Learning to interact with a customer at a bar is a skill. Striking up the right conversation could mean gaining a customer for life. As a bartender, we have to walk the line between friend and businessman. You are a salesman but also a drinking buddy. Bartender school helps you gracefully merge the two ideas so that you can make friends while also doing your job. This will put money in your pocket but still keep you feeling like a human being. Our instructors set up working environments where you can learn and practice these interactions with other students so that you will know the best way to handle any situation. This is something you can’t learn on the job.
We also know that the way you interact with customers can directly affect the amount of money they tip you, which is great for you, but not something you can learn on the job. A great example is that it has been scientifically-proven that learning someone’s name and repeating it out loud to them makes them more likely to help you out. So, learning a customer’s name will make them more likely to help you out. And over the years, our instructors have learned that customers are willing to help. This bartender got a $1000 tip on a $14 bill. Or this NJ bartender who was left $1000 tip to help pay for her dog’s surgery.
We aren’t saying that everyone is going to tip you $1000 just because you learn their name. But, it is clear that learning how to navigate the world of customer-bartender interaction is beneficial – and is something that you can only learn from a proven professional at a bartender school.
2. Learn the Laws
Some of the most important things you will learn at bartender school are often overlooked and forgotten by bartenders who haven’t attended school. These are specific beverage industry laws from the state of New York that every bar needs to abide by. The laws themselves are part of the Alcoholic Beverage Control Law (ABC), which was created back in 1933 after Prohibition.
The State Liquor Authority(SLA) and the Division of Alcoholic Beverage Control were also created as part of this ABC law. The SLA provides “the protection, health, welfare and safety of the people of the State.” They are in charge of things like liquor licenses, inspections, and regulation in the bar industry. Bartender school will give you an overview of these laws – and let you know what you need to know if it ever comes up.
Another type of law that is important to learning about in bartender school is sanitation law. Having first hand experience dealing with these types of rules and regulations, bartending school instructors are the best resources for an aspiring bartender. There are some bars that break these rules very frequently, which can lead to some serious health issues or fines.Our instructors help guide you through the sanitary practices that will help keep your job healthy and safe. You can view some of the laws and restrictions yourself from the NYC website here.
4. A Correct Pour
Over-pouring and spilled drinks are a huge problem in the bartending industry. It is such a problem, in fact, that some companies are trying to create bartending robots to combat the expense of wasted liquor from inept bartenders. Others are trying to track and limit the pours from each bottle with inexpensive devices that actually attach to the liquor bottle, like this one from Barvision.
A correct pour can be the difference between serving 15 drinks from one bottle to serving 25 drinks from one bottle. Over the course of a few weeks and months, the costs really start adding up for a bar. For a bar, a practice pour is money down the drain. Bartending school is the only place where you can actually practice and hone your skills of a correct pour without costing the bar money. A practice pour at bartending school, under the helping guide of an experienced instructor, is a learning experience and a step towards a professional career in bartending.
5. Upselling Techniques
Upselling is the idea where a bartender or server offers additional items to be added to a customer’s order. Did you know that only 15% of customers actually want to hear these additional offers? With such a small margin, there is a no room for error. This is not something you want to leave up to learning on the job, because it is a concept that bar managers look for in hiring employees. Upselling is such an important part of the hiring process because it ensures that you will be actively bringing in more money. This is obviously something all bars want to be doing.
Bartending school is the only place where you can learn the correct upselling tactics and actively practice them with ‘customers’ before actually working a job. It is also the best way to prove to the person hiring that you have learned these skills from instructors who are industry professionals.
6. Control Your bar
Being a bartender is a great responsibility. You need to be confident and lead behind the bar. You are accountable for the speed of service as well as the amount of people you are serving. Too many people slows down the service. Too little service and people might get angry and leave, costing valuable revenue for the bar and tip money in your pocket. A great bartender can efficiently mix and serve drinks to multiple people at once, while also taking orders for the next few.
While this is definitely something that is going to differ based on the bar, the clientele, and other variables like the time of day, you still need to have the knowledge and confidence going into the job to truly do it correctly. This is something that bartending school excels at teaching. Confidence and leadership skills are some of the most important things you will learn at bartending school. These are also what a bar manager is going to look for when hiring.
Another part of controlling your bar is being able to keep track of and control the number of drinks you are giving your customers. Serving drinks to whoever asks is only the beginning. The skill of a great bartender is knowing that Customer 2 already had two Gin and Tonics in the hour and may need a water instead of another. Or knowing that the group of college kids who ordered a round of shots just tried to put their drinks on a stranger’s tab.
Trust us, you are going to want to learn this stuff from a professional before getting behind a bar.
7. Drunks, Drams, and the Law
Dealing with intoxicated people is something you will never be able to learn on your own. This requires training. Bartending school prepares you and helps train for the situations that you may face in any given night. Sure, you may have helped break up a drunken brawl between friends or driven a drunk brother home, but when money and the law are added to the mix, the stakes are much, much higher. This is something that hiring managers take extremely seriously.
The main reason behind all of this is that if you serve someone who is clearly drunk, and they go get behind a wheel, then there are serious repercussions. There are actual laws that govern over these types of cases, known Dram Shop Laws. The laws vary from state to state, but are very important.
Under NY state’s Dram Shop Law, a bar can be held civilly liable if it serves alcohol to an obviously drunk person.
This is serious business – and something that you want a professional with years on the job teaching you. Bartending school is where you will learn from instructors who have seen it all. American Bartenders School specifically employs teachers who have the experience and knowledge of years of bartending.
8. How it’s Made
As a bartender, you are the resident expert on everything on your side of the bar. Customers look to you for drinks, but sometimes, for answers. “Hey what’s the difference between scotch and bourbon?” Or “Hey what exactly is sour mix?”
These are the types of questions you need to be prepared to answer. You may be thinking, I’m just a bartender, I just get them drinks. Well sorry, not these days. An uninformed bartender not only make a poor impression on himself, but also on the bar. Therefore, this is not someone a bar manager wants to hire.
A lot of it goes back to building rapport with customers to keep them coming back. But furthermore, when you are behind the bar, you should know what you are working with. Know that different beers have different tastes because of little something called hops. Know that some liquors get their color from the barrel-aging process.
These are all things that you learn at bartending school from experts. You don’t want to go in unprepared. Remember, this is the age of the expert, celebrity bartender and mixologist.
9. Learn Your Drink History
To take the previous topic a bit further, you should learn a little history about the drinks you are serving. Why does this help you when you are just serving a drink? Remember, you are the expert. The more that you know, the more that customers will appreciate it. This means better tips and hopefully a returning customer.
We aren’t saying that you have to know the history of each cultures’ first beer (But it sure is interesting…Most cultures created beer with different grains – the Africans used millet, maize and cassava, versus the Chinese who used wheat, while the Egyptians used barley). But taking the time to learn that gin originated in Holland is an interesting fact, and one that may make a connection with a customer. Bartending school once again will teach you these facts.
10. Craft Beer Wars!
First, take this amazing quiz about craft beer. Did you know that only a few companies own most of the beer you see on shelves and serve in bars? It may simply be because of this fact that the craft beer industry is booming.
Irregardless of the fact that the biggest beer companies InBev and SABMiller are merging, there will always be a craft brew industry. A true bartender needs to know the difference between the different types of beer being served.
At bartending school, you will learn about beer from expert instructors. You learn important points like how it’s made, who produces it, what makes some beer different than others, why different beers taste “hoppy”, why some are dark and others are light. American Bartenders School even offers a separate beer class. These distinctions are what make beer great, and keep people coming back for more. If you live in NYC, the average customer cares about the brewery and the type of beer. Did you know that NYC has over 20 craft breweries?
11. Top Drinks – in every industry
This may be the most obvious advantage of learning at a bartending school, but it is important to mention. At American Bartenders School, you will learn the top drinks that you need to know in any industry. Not only will you learn the ingredients and history behind the drinks, but you will learn the proper techniques for making them and serving them.
Sure, you can learn ingredients to make a drink online, but hands-on experience creating a cocktail is the only way to actually get hired as a bartender. Bartending school gives you that experience as well as training from instructors who have been perfecting these cocktails for years.
12. Beef up the Resume
Not only does writing ‘bartending school’ automatically give you a leg up on your competition if you include it on your resume, but at American Bartenders School, the job team also helps you write your resume. Just like any other job, there are certain traits, qualities, and keywords that employers in the bartending industry look for. You will learn these traits and qualities at the school, but we will also help you display them correctly on your resume.
13. Nail the Interview
The job interview is one of the most important parts of getting a job. This can make or break the whole process. Preparing you for your job interview is something that bartending school will prepare you in a way no other school can. American Bartenders School knows the industry, and therefore knows how to help you present yourself in the best way possible.
Knowing the types of questions that a bar manager or restaurant owner will ask you is incredibly important. American Bartenders School (over 60 years!) has been around long enough to know the interview stylings of many employers, since we have relationships with over 1,000 bars and establishments nationwide.
This insider information is extremely valuable and something that you won’t find anywhere else.
14. Find a Job!
If you are looking to get into bartending, you will need help finding a job. Bartending school provides you with that help in the form of a job board and job placement department. This private job board is something that you can not access outside of the system. It is only available to graduates of the American Bartenders School full bartending course.
American Bartenders School’s job placement department is dedicated to help you find a bartending job. Every day new restaurants, sports bars, clubs and hotels open, and they need well-trained, professional bartenders. This growth continues to fuel a demand for bartenders. In good and bad times, people continue to drink no matter the state of the economy.
15. Lifetime Practice
The greatest thing about bartending is that you can come back to it anytime. If you work as a bartender for a few years, then take some time off, bartending will always be there for you. However, coming back after a few months or years is a bit harder than you may think. This is something that bartending school can aide you in that you can’t get in a bar itself.
American Bartenders School offers lifetime access to the facilities for graduates. So, if you have graduated, but then wish to brush up on your skills, you are always welcome back for a refresher course or just to run through some drinks in our bars.