- 1 Gallon apple cider
- 2 C. cranberry juice
- 1/2 C honey
- 1/2 C sugar
- 2 oranges
- Whole cloves
- 1 apple, peeled and diced
- 3 cinnamon sticks (or 3 Tbs. ground cinnamon)
- 1/2 C - 1 C brandy (optional)
be a better bartender
As time passes, drinks change, styles change, tastes change, but one thing that never changes is the service that bartenders give their customers. Licensed bartenders through the ages - such as Reggie St. Paul - have always had to focus on responsible alcohol service. A bartender for more than 40 years, Reggie St. Paul of Cambridge, MA has poured drinks for celebrities like Miles Davis and St. Louis Cardinals Hall-of-Famer Bob Gibson.
St. Paul has watched people change, times change, and consumer tastes change over his bartending career. A former school teacher, who's served tens of thousands of customers, St. Paul says he still enjoys coming to work at The Blue Room’s ash bar in Kendall Square.
“I know every day is going to be different,’’ says St. Paul, “And I like it because I work with people who are young.’’
An article on Boston.com notes:
... He remembers when drinking was serious stuff, when tastes were dramatically different, and a bar could go through eight to 10 bottles of whiskey and bourbon a night, compared with only one bottle of gin and one bottle of vodka.
“We’re doing cocktails of the ’20s, ’30s, and ’40s,’’ St. Paul says. “It’s become exciting.’’ One big difference, he says, is that “to some people now, the glass is more important than what’s in it.’’
But some things never change for bartenders, including their interaction with customers, the social psychology they develop, and their ability to defuse potential confrontations. And then there are the physical demands.
AACEA provides alcohol server training that promotes responsible alcohol sales and service. For more information on Washington alcohol certification and bartender licensing, or to take your class from the comfort of your home visit www.aacea.com.
- Learn your guests’ names and use them
- Anticipate their needs and be there when you are needed
- Remove plates, glasses and other used items promptly
- Learn your wines and know what to offer with each menu item
"Come quickly, I am tasting stars..." Dom Perignon, after his first taste of Champagne,Do you know the difference between an extra dry and a brut champagne? Can you tell a Cava from a Prosecco? Do you know what bubbles from Napa are called, or what makes it bubbly in the first place? If the answer to any of these questions is NO, you're not alone. The confusion may stem from the bubbly elixr's ubiquitos misrepresentation (not all sparkling wines are champagnes), and the confusion between the name, and the taste. Champagne Campaign! Champagne is a sparkling wine that comes ONLY from the region of Champagne, France. Any other bubbles calling themselves champagne that do not hail from the region north of Paris are not. They're generally considered "sparkling wines". As Drinknectar.com notes, "While it might sound like French snobbery to some, they developed the process, so I think they deserve to lay claim to the name." We agree. For sparkling wines that come from outside the Champagne region, the French have reserved the terms "Mousseux", "Crémant" and sometimes "Blanquette". Blanquette is generally a white from Limoux and the sparkling Blanquette actually pre-dates champagne. When buying, look for the words "méthode champenoise", which means the wine has a second-fermentation in the bottle. This extra fermentation is where the bubbles come in. This is in opposition to the charmat method (and most any other kind of fermentation), which actually requires a large tank. Here, the carbon dioxide is injected while the wine is in stainless steel tanks (rather than fermented in its' own bottle), and is bottled under pressure in a continuous process. Dry or Brut? These terms often confuse bubble-buyers. Many would think of a dry wine as being just that - not sweet. However, when it comes to champagne and other sparkling whites, this option is often the sweetest. When looking for a drier bottle, keep this in mind:
- Extra Brut (The driest - Pucker up! Many enjoy this extra dry sparkling wine)
- Brut (Highly recommended)
- Extra Dry (Which is not as dry as Brut)
- Dry/Sec (Much sweeter than Brut)
- Demi-Sec (A great dessert wine)
- Doux (Maximum sugar)
Bartenders across the country face the same challenges all the time. Whenever a person is in a car accident, especially a fatal one, it is natural for family and friends to want to point fingers, and police typically investigate the bartender to see if anyone was selling to an openly drunk customer. “We often get the question of what should bartenders do,” Sgt. Wayne Bush of the Pennsylvania State Police Bureau of Liquor Control Enforcement says. “First, don’t serve a person to that point — shut them off. If they slur their words, stand and are wobbly, hold on to the bar, are nodding off or have trouble getting money out of their wallet, they’ve had enough. Don’t wait for them to puke on the floor or to pick a fight. That’s too late.” In the case of more experienced drinkers however, it isn’t that easy. “The bartender and wait staff have the obligation not to serve someone who is visibly intoxicated,” Bush said. “What they have to realize is that someone can be drinking and not appear to be intoxicated because the last drinks haven’t hit his system. It all depends on the person; someone who is a regular drinker will be able to drink more.” To make things more difficult, some people won’t take no for an answer. Someone who is cut off from a bartender can easily go to a table of strangers and beg a drink from them.When dealing with experienced drinkers, it can be difficult to tell when to stop serving. You might be tipped off by either excessively loud or excessively withdrawn behavior. Your customer may not be able to completely focus on the task at hand, or may lose a little hand-eye coordination. You may be able to tell by rambling conversation or offensive language. Part of being a good bartender is knowing your clientele and being able to quickly spot those who may be under the influence. AACEAprovides alcohol server training which promotes responsible service and sales of alcohol. AACEAis 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.