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We Asked 10 Bartenders: What’s the Hardest Cocktail to Master?

VinePair

After conquering low-lift highballs and easy equal-parts concoctions, most aspiring bartenders are eager to step into the big leagues and attempt more intricate cocktails. How much you slightly alter the volume of the three primary spirits — or more consequentially, the Benedictine — will result in a very different cocktail each time.”

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Crushed Ice Vs. Cracked Ice: What’s the Difference?

A Bar Above

If you have larger ice cubes or spheres with smooth edges, your drink will be diluted more slowly, which is ideal for whiskey sippers or drinks made to be enjoyed for a longer amount of time. That’s why big ice cubes or spheres are a favorite for bartenders and bar patrons; it opens up the drink’s flavor as time goes on.

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How to pick your rail

Australian Bartender

Whether youre running a cocktail-forward bar, a restaurant with a solid beverage offering, or a high-volume venue pouring gin & tonics by the dozen, your rail setup needs to be intentional. Words by Priscilla Leong from The Flowing Bowl Lets be real, your speed rail isnt just a place to park bottles.

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Storm Evans is now the Head of Service at MUCHO

Australian Bartender

I saw a Facebook ad from the wonderful Martin Lange looking for bartenders for Cobbler Whiskey Bar in Brisbane. I was reaching the end of my tenure at Cobbler, and I saw an ad from Tom Price about bartending at The Baxter Inn. This was where I really learnt how to move and shake in high-volume cocktail bars.

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Building Faster Rounds — and Better Drinks — With Attaboy’s Haley Traub

VinePair

Who needs low-ABV cocktails when you have slow-ass bartenders? This question, shared as a cheeky joke in an Instagram story, became a viral moment for Erick Castro , the legendary bartender behind San Diego’s Raised By Wolves and Gilly’s House of Cocktails , and host of the award-winning Bartender at Large podcast.

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At Modern Cocktail Bars, It’s Every Drink, Everywhere, All at Once. Is That Such a Bad Thing?

VinePair

Also on offer may be a frozen cocktail or two, draft cocktails, a fat-washed cocktail, a clarified milk punch, a Boilermaker, a fancified whiskey highball, something with shochu, and a spritz. And also people are realizing that at those high-end cocktail bars, those cocktails are very, very expensive and the margins are very tight.

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There’s No “I” in Team for Collin Griffith, Beverage Director at OAK

Chilled Magazine

I always seek improvement and education so after doing high volume for some time, I decided to pursue fine dining cocktail bartending because of the craft, added Griffith. At this point, I decided to get some new experience and worked at Beast and Bottle as the lead bartender.