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Help Draw the Line Between Youth and Underage Drinking

In support of the Let’s Draw the Line campaign, hundreds of students came together to take a stance against underage drinking. These individuals made their own unique mark by painting blue lines down white cards and then physically “drew the line” as a united front at this year’s Prevention Summit. This event was designed to help reduce the problem of underage drinking in the State of Washington and encourage youth and young adults to get involved in their communities.

During your alcohol server training you learn the importance of checking valid identification so that you do not serve alcohol to a minor.

Providing alcohol to minors is a gross misdemeanor, with a potential penalty of $5,000 and a year in jail. Read RCW 66.44.270.

In Washington State it is illegal for minors to be in a bar. As a bartender in Washington it is your responsibility to ensure that you check the identification of everyone frequenting the establishment in which you work.

Minors frequenting off-limits area — Misrepresentation of age — Penalty — Classification of licensees.

(1) Except as otherwise provided by RCW 66.44.316, 66.44.350, and 66.24.590, it shall be a misdemeanor:

(a) To serve or allow to remain in any area classified by the board as off-limits to any person under the age of twenty-one years;

(b) For any person under the age of twenty-one years to enter or remain in any area classified as off-limits to such a person, but persons under twenty-one years of age may pass through a restricted area in a facility holding a spirits, beer, and wine private club license;

(c) For any person under the age of twenty-one years to represent his or her age as being twenty-one or more years for the purpose of purchasing liquor or securing admission to, or remaining in any area classified by the board as off-limits to such a person.

(2) The Washington state liquor control board shall have the power and it shall be its duty to classify licensed premises or portions of licensed premises as off-limits to persons under the age of twenty-one years of age.

AACEA provides alcohol server training that promotes responsible alcohol sales and service. Get your Washington alcohol permit online. For more information and to take your class from the comfort of your home visit www.aacea.com.

Oscar Party Prep: Champagne Punch

The Oscars are upon us! Whether you're hosting a party at home, or serving alcohol at a well-loved bar, choose a delicious bubbly drink for your Oscar Party attendees.

A champagne punch is a festive addition to any occasion!

Ingredients

  • 1 cup triple sec or Grand Marnier
  • 1 cup brandy
  • 1/2 cup Chambord, or other raspberry flavored liquor
  • 2 cups unsweetened pineapple juice
  • 1 quart chilled ginger ale
  • 2 chilled (750 ml) bottles dry Champagne
  • 2 cups raspberries
1. In a large bowl or pitcher, combine the triple sec, brandy, Chambord and pineapple juice and chill covered for at least 4 hours or overnight. 2. In a large punch bowl, combine the triple sec mixture, the ginger ale, Champagne and ice cubes if desired. 3. Garnish punch with raspberries and serve.

If you need a recipe that's more tailored to the individual, but still packs a punch, try a French 75!

Ingredients

  • 2 oz gin
  • 1 tsp sugar (superfine if possible)
  • 1/2 oz lemon juice
  • 5 oz Brut champagne
1. In a cocktail shaker, combine the gin, sugar and lemon juice and shake well with cracked ice. 2. Fill a Collins glass partway with ice and strain the gin mixture into it. 3.Top off with champagne.

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America’s Alcohol Certified Education Association provides online alcohol server training – you can get your Washington State alcohol server‘s permit in only 3 hours, and you can be at work in the service industry that day! Check out our online training to take alcohol server training classes in Washington and Oregon from the comfort of your own home. Visit www.aacea.com.

Cocktail Culture is Killing Bartending

An article on SeriousEats.com asks if cocktail culture is killing the art of bartending. The writer, Michael Neff, says that the nostalgia for vintage cocktails has birthed a "cocktail culture" where drinks like the Manhattan are king - despite whether or not anyone actually likes them. This nostalgia is alienating the only people who can tell us whether or not these drinks are any good. Those people are the consumers.

Neff states:

"Much of the current cocktail trend is based on nostalgia, and it is difficult to say it, but many cocktails that we now call "forgotten classics" are forgotten for a reason. They have the shine of history, and we're told we are supposed to love them, but they're too sweet, they lack balance, and they kind of suck.

The Jerry Thomas Manhattan (2-1 Whiskey to Vermouth, Angostura Bitters, with a dash of Cointreau) tastes like syrup. It certainly doesn't taste like whiskey. But it's the earliest written recipe of the Manhattan, and people are told that it's how a Manhattan is supposed to be made. Choke it down if you can, but don't dare say you don't like it. Who the hell are you, anyway?

This is a big problem for all of us. The consumer feels judged (because they are), and walks away feeling smaller than they walked in."

That judgement, Neff notes, happens when bars push vintage cocktails on their menus. These heavy-hitting drinks taste much stiffer, are much stronger, and sometimes lack the balance of many modern cocktails. Bartenders who work primarily in cocktail bars serving these nostalgic drinks may forget that today's consumer has a different palate than the consumers of yesteryear. He goes on to say,
"The upside to this upswing in mixology is that we have the privilege to stand on the shoulders of giants and have taken the cocktail to a realm more respected than it has ever been before. We have more ingredients, better spirits, and the combined culinary history of the last hundred years to guide us in our current experiments. It's exciting, and I'm honored to be a part of it. The obsession with recreating cocktails in their original form stifles the creativity of people who want to push drinks to taste better."
What do you think, readers? Do you prefer the newer, more complex drinks? Or will you stand by the old standards?

AACEA provides alcohol server training which promotes responsible service and sales of alcohol – sign up today and you’re eligible to win $100 from AACEA and Len Riggs. To get your alcohol servers permit in Washington visit www.aacea.com.

What is a Mamie Taylor?

"...The Mamie Taylor was named after a Broadway singer and appeared around the turn of the last century, but within a few years it fell completely out of fashion. In 1900, it was the most popular cocktail of it’s day, and more than a century later, few people have ever heard of it—or Miss Taylor for that matter. Yet this drink has led to many variations that we do remember."

-SummitSips.com

The Mamie Taylor is a base for many popular drinks today and follows a simple formula that any bartender will recognize: Spirits + ginger ale or ginger beer + lime juice and garnish. Mamie Taylor is specifically made with blended scotch, and is said to be one of the most "deceptive" drinks out there, since it is so refreshing as a warm-weather drink.

Here are a few news snippets from the turn of the century, regarding the Mamie Taylor:

"The News", 5th July, 1900 "The latest hit on these hot days is a nice cool "Mamie Taylor." They are delicious."

"Kansas City Star," August 12th, 1900 “The Mamie Taylor, for whom a certain seductive summer drink was named by an admiring bartender.”

"Washington Post," 26th January, 1902 "With the dawn of a hilarious New Year there has been evolved for the delectation of New Yorkers a new form of liquid exhilaration. It has not yet reached Broadway, but seems to have been wafted from the chilly West and found an abiding place on Park Row. In whose brain the great idea originated is still a mystery, but when he discloses his identity his fame promises to eclipse that of the inventor of the Mamie Taylor..."

"The Post Standard", 7th March 1902 "It was while Miss Taylor was the prima donna of an opera company playing at Ontario Beach, near Rochester, in 1899," he said, "that she was asked with a number of other members of the company to go out sailing on the lake. As the day was hot and the breeze rather strong, the party returned after a few hours longing for some cooling refreshments. When Miss Taylor was asked what she would have she expressed the wish for a long but not strong drink--in fact, a claret lemonade. When the drink was served it was very evident that it wasn't a claret lemonade, for it looked like a delicious long drink of sparkling champagne. On tasting it Miss Taylor found itmuch to her liking, but asked to have the flavor softened with a piece of lemon peel. When this was done the new combination drink was declared a complete success. Bystanders had been watching the proceedings and noticing the evident enjoyment with which Miss Taylor and a few of her friends relished in new drink they finally asked the hotel keepr what drink it was that was being served to them and without hesitation the hotel man replied "a Mamie Taylor" and the name seemed to meet with instantaneous favour and has become famous all over the country."

Drinks similar to the Mamie Taylor are the Moscow Mule and the ever popular Dark and Stormy.

Part of becoming a better bartender is being knowledgeable about your drinks. Thinking of becoming a bartender? AACEA provides alcohol server training which promotes responsible service and sales of alcohol – sign up today and you’re eligible to win $100 fromAACEA and Len Riggs. To get your alcohol servers permit in Washington visit www.aacea.com.

Recipe: Use Your St Germain

cocktail splashThe history of the popularity of St-Germain liqueur isn’t long - it is by many accounts the “it” liqueur right now, and its popularity seems to have come out of nowhere. Made from elderflowers grown in the French Alps, St-Germain is refreshing and mixes well with many different ingredients. It’s slightly sweet and a bit floral, and the St-Germain cocktail could be called the thinking woman’s Cosmo. In other words, if you've got a client you want to impress, having a bottle of St-Germain stashed away will up your stock. A good mixologist will have St-Germain on hand.

There is no denying its prominent place on the best cocktail menus from L.A. to London. This is also a high-quality liqueur is made from delicate flowers and is best when used in a simple recipe. This recipe is the most straightforward way to appreciate St-Germain’s flavor short of sipping it straight.

St-Germain Cocktail

Ingredients: 2 parts champagne or dry sparkling white wine 1.5 parts St-Germain 2 parts club soda

Instructions: Fill a Collins glass with ice. First, add St-Germain, then champagne, then club soda. Stir well, and garnish with a lemon twist.

If you haven't got a bottle of champagne open, there are a few other ways to enjoy this delicious liqueur:

Elderflower Collins (Cocktail) - Gin, Lemon Juice, Soda, St-Germain Elderflower Liqueur

French Apple Martini (Martini) - Lemon Juice, St-Germain Elderflower Liqueur, Vodka

Part of becoming a better bartender is being knowledgeable about your drinks. Thinking of becoming a bartender? AACEA provides alcohol server training which promotes responsible service and sales of alcohol. AACEA is hosting a raffle for students enrolled in our alcohol server training classes - sign up today and you're eligible to win $100 from AACEA and Len Riggs. To get your alcohol servers permit in Washington visit www.aacea.com.

If you're working in the Hospitality industry and are currently enrolled or enrolling in college, tell us what it means to you to be the first line of defense in drunk driving and you may win a scholarship for $500 through the Len Riggs and AACEA Scholarship to Save Lives Contest. Entries will be accepted until July 1st.

It's Pimm's O'clock

On a hot day, there's nothing more refreshing (and British!) than a Pimms Cup to quench your thirst. We've found, though, that there aren't many out there who know what a Pimms Cup is.

"Pimm's is a gin based liqueur favored by the British. Resembling tea in color, the flavor is reminiscent of currant and is both spicy and citrusy. It's one of the official drinks at Wimbledon, as well as polo matches and other upper crust, gentile sporting events. The drink varies from recipe to recipe, but generally includes sparkling lemonade and/or ginger ale and is garnished with refreshing slices of cucumber, oranges or lemon. "

Pimm's is also sometimes mixed with champagne (or a sparkling white wine), and called a "Pimm's Royal Cup"

We found a recipe - via Well Fed - for making your own Pimms Cups from scratch. Generally, we use bottled Pimms (whose recipe is apparently very secret). You can find Pimms at any Washington State Liquor Store.

Classic Pimm's Cup Recipe:

  • 2 oz. Pimm's No. 1
  • 1/4 oz. fresh lemon juice
  • Ginger ale
  • Ice cubes
  • Tools: barspoon
  • Glass: highball
  • Garnish: cucumber
Pour Pimm's and lemon juice into an ice-filled glass, top with ginger ale, stir and garnish.

Or to make a Pimm's Cup pitcher for your next garden party:

  • 2 oranges, cut into half-moons
  • 2 lemons, cut into half-moons
  • 1 Persian cucumber (see Notes) or one 3-in.-long piece English cucumber, washed and sliced
  • 2 cups Pimm's No. 1 (see Notes)
  • 4 cups Sprite or other lemon-lime soda
  • 6 to 8 large sprigs mint, crushed gently, plus a few loose leaves
Fill 2 pitchers 1/4 full with ice. To each, add a layer of orange slices, a few lemon slices, and a layer of cucumber slices. Repeat the layering. Pour in the Pimm's and Sprite, dividing between pitchers, and mix with a long-handled spoon. Poke mint sprigs and leaves down into drink. Divide drink among 8 tall glasses, with a few slices of fruit and cucumber in each glass, along with some mint leaves.

We've found that bartenders who wish to make a Pimm's Cup without its main ingredient (the bottled liqueur) usually mix one part gin with one part red Vermouth and 1/2 part to 1 part of triple sec or Orange Curacao.

Part of becoming a better bartender is being knowledgeable about your drinks. Thinking of becoming a bartender? AACEA provides alcohol server training which promotes responsible service and sales of alcohol. To get your alcohol servers permit in Washington visit www.aacea.com

Basic Tips for Keeping Your Workstation in Order

Bartending Guide after you Montana Alcohol Server TrainingA clean workstation is an essential element of any bar, and as a bartender or server, you have to learn to make and mix drinks without leaving a messy workplace in your wake. So how do you do it? While it might seem overwhelming to keep the counter clean at first, especially if you work in a busy bar, you’re going to have to learn. These tips are intended to anyone with Montana alcohol server training (or who intends to take the course) learn to keep their workstation or bar as neat and clean as possible. Let’s get started.

Trash Can

You will want a small trash can or waste basket directly below your workstation. If you can have a small basin and set it on the shelf just below your workstation then you can use it to scrape scraps and ice cubes into throughout the night. Then, all you have to do is simply scrape the counter clean instead of making multiple trips across the room. This saves a lot of time, especially if you’re busy.

Wipe Between Drinks

No matter how busy it is, don’t forget to wipe the station down between drinks. You can use a very large wet rag (preferably with a little bit of bleach) to simply swipe over the workstation. Once again, you can do this directly into a small basin or trash can to get rid of any debris or trash that might be on the counter. This helps to keep your workstation from getting sticky and messy, which really helps to keep everything clean. As a tip, keep at least two or three large rags in a basin of bleach water either on or under the counter.

Organize Everything

Everything should have a place so that you can easily put it back, and then find it again as quickly as possible. Even bartenders who have had their alcohol server certification for years can sometimes spend time looking for important items if they don’t have everything organized. Your best bet is to create an exact place for each alcohol and drink ingredient, and then leave it there no matter what. The same rule should apply to knives, spoons, mixing ingredients and straws and anyone new who comes into the workstation should be immediately introduced to the order.

Straighten Up Between Drinks

If you have a few minutes or more between each customer then you should spend at least part of the time straightening up. Whether wiping down the full bar, organizing your bottles, or even straightening them, you can easily keep on top of everything by taking a few minutes here and there throughout the night. For example, straighten all of the bottles so that the labels all face the same way, organize the spoons and straws, and make sure everything looks neat. If you’re using cut fruit, make sure you have it put away properly if it will be more than a few minutes before the next order.

Clean Glasses While Talking to Customers

There’s nothing quite like maximizing your time so if you don’t mind multi-tasking, you can try talking to customers while you do important things like restocking bottles of beer and cleaning the glasses. Of course, if you have a bar-back then you won’t have to worry about this, but otherwise it’s always a great idea. Most bars have the sink in the front so you can easily chat with the nearest customers while cleaning up.

Basic Bartending Tricks: How to Flip a Bottle

Bartending Guide after you Montana Alcohol Server TrainingIf you’ve just completed your mandatory alcohol server training then you’re probably ready to start work as a bartender. If so, you might want to learn a few basic bartending tricks to make serving more fun, and to increase your tips. Probably the very first trick you should learn is flipping a bottle which you can use when making cocktails, serving beer, and more. It is very important to learn balance, and to never try this when drinking as you could actually hurt yourself, and anyone in the area if the bottle is made of glass. Are you ready to learn your first bartending trick? Let’s get started.

How to Flip

The first part of flipping a bottle is to learn the basic technique. The following is a step by step guide to walk you through the mechanics. You should never do this with a glass bottle the first time.

  1. Hold a cup in your opposite hand and grip the bottle by the neck and get a feel for the weight. Every bottle is different so you will have to switch up each time you flip.
  2. Gently flip your wrist up to swing the bottle upward. You don’t want to flip too hard as the bottle could go too high.
  3. Let go of the bottle when it swings on its own and then catch it once it has done a full revolution with the neck pointing down. You should move your hand with the cup to catch the neck in order to catch the liquid before it spills.
Practicing

To practice, try getting a variety of different sizes of plastic bottles and then filling them up with water. Halfway or three quarters of the way full is probably ideal as you will most likely never have to flip a full bottle. You should practice the trick until you have it mastered and can successfully do the trick ten or more times in a row without dropping the bottle. Once you’ve done that, you can try with a glass bottle, although you should try in an area where it is easy to clean up any mess as if you drop the bottle, it will break. A couple of other tips include that you should practice with the lid on before you get started. You can learn to ‘catch’ the bottle neck before having to catch a spill. You should also practice with different cups including wine glasses, cocktail shakers, and any other sort of glass that might be at the bar.

Perfecting Your Art

There are a lot of variations to the basic bottle flip many of which are required for flair bartending. The most common single hand bottle flip is simply to pour the alcohol directly into a glass. However, you can also flip the bottle and catch it with your opposite hand, flip the bottle and allow it to spin twice before catching it, and if working with plastic bottles or very cheap alcohol, practice flipping higher for a more dramatic affect.

Remember to fully master this technique at home, and with the same bottles you will be using at the bar before trying it at work. If you haven’t yet gotten a job as a bartender, you can learn these tricks after earning your Montana alcohol server training, and then look for a job.

FAQ for Montana Alcohol Server Training

Montana Alcohol Server TrainingIf you’re planning on getting a job selling alcohol in Montana, then you have to take an Alcohol server training class and get a permit. But why is mandatory? And when was it put in place? How many states have Alcohol server training? If you want to know the answer to any of these questions, keep reading.

What is Montana Alcohol Server Training?

Montana Alcohol Server Training requires that anyone serving, selling, or overseeing the sale of alcohol be trained in responsible sale and service. This mostly includes training on how to responsible serve alcohol including when to say no to someone who is underage or who has had too much to drink, how to recognize either of those persons, how to serve alcohol in responsible quantities (I.E. no serving more than one drink per person per table), and a bit on the background behind the rules. There are currently 30 states that have mandatory alcohol server training, although server training does vary per state so you will need to get a different certification for each state you work in.

How Long Does it Take to Get a Certification?

Montana Alcohol Server Training or Mandatory Alcohol Server Training is mandated to be three hours in length and will take that time or longer should you choose to take a break during training. The online course at AACEA.com or AACEA.com/mt costs $19.99 and includes a full course and test with immediate certificate printout available. The course takes different amounts of time depending on the person taking it, but as it is divided into 8 modules, and you can stop between each one, having enough time to complete it is generally not a problem.

Why is Alcohol Server Training Mandatory?

Montana alcohol server training was introduced in 2011 with the Responsible Alcohol Sales and Service Act. The point of the training and certification is to ensure that any alcohol being sold in Montana is being sold responsibly and that those selling it are not selling to intoxicated customers, not selling to minors, not allowing secondary selling (I.E. someone purchases it and gives it to a minor) and not sold to anyone with a fake or altered ID. The training is mandatory so that the government has some way of ensuring that the people selling are abiding by these rules.

Where Can I Get Alcohol Server Training?

If you’re ready to get your alcohol server training and certification, you have two choices. The first is to study online. The online course, like the classroom course, is mandated to be no less than 3 hours long, but can be taken in multiple sessions depending on your preferences. You can also choose to take your course at an approved training facility. This requires that you show up on time, sit through the full course, and then pass the test in person. Both options will give you immediate access to your certification, although you will likely receive the online one more quickly because you are graded instantly.

Want to know more? Check AACEA.com or AACEA.com/mt to learn more about our online Montana alcohol server courses.

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