#bartending

#bartending

Lopez was born in the state of Puebla in the Mixteca region of Mexico, a mountainous territory whose namesake is derived from the Nahuatl word for "between the clouds." He dreamed of becoming a doctor, but when money put that dream out of reach, he followed an ill-fated romance to New York. Over the next six years, he fell in love again, welcomed the eldest of his five children and kept the lights on by selling hot dogs and hamburgers from a kiosk in Central Park.

The Best New Bartender program seeks out the next generation of talent who are making their mark on both sides of the bar through their creativity, participation in social initiatives and commitment to hospitality.

The Savoy Cocktail Book is a staple of the cocktail industry, authored by renowned mixologist Harry Craddock, who played a key role in bartending history.

It's always been an accepted truth in DC that every four to eight years, you get a whole new swath of people in from a different political ideology and if you want to have a strong, viable business, you don't talk politics.

After working as a bartender for six years and an accountant for ten, I aim to shift my career towards a passion for film and media production.

Asking a bartender to name the most influential craft cocktail bar of all time is a heavy question bordering on unfair.

The cocktail - traditionally made with gin, Campari and sweet vermouth - tempts with its complexity. Bitter notes mix with sweet and herbal ones, making every sip a surprise.

Dolin’s dry vermouth has a depth and richness to it, balancing warm characteristics with bitter citrus, making it a key ingredient for an exceptional martini.

Our mission for this year's Main Stage program was to build something deeply relevant to where bartenders and operators are right now-while also sparking big ideas about where the industry can go next.

In most classic margaritas, around 50 ml of tequila is used for a single drink, meaning a standard 750 ml bottle yields about 15 margaritas.

When using a Boston shaker, a bartender must master the proper sealing angle, a secure hold to avoid spills, and ultimately the technique to separate the two components once shaking is complete.

The almost nightly offering of guest shifts stretches the industry thin, making it hard for industry veterans to balance work and attendance, impacting overall quality of service.

Any highball with a sweet soda is also a waste of premium liquor since the carbonation and sugar will overpower any subtleties you are paying a premium for.