Feeds:
Posts
Comments

Archive for the ‘Industry’ Category

TELL ME MORE… Auchentoshan is creating the opportunity of a lifetime for two talented mixologists. One candidate from the US and one from the UK will switch countries for 14 days for this unique opportunity.

The task is set below but beware entry is only open until August 31st 2011.

HOW DO I ENTER? To become part of this program, please create a film of yourself making two simple drinks. On one film, create a lemonade from scratch (from raw ingredients) and an Old Fashioned made with unique Auchentoshan Three Wood.

They are not looking for the next Speilberg, (in fact they encourage you to simply use a smart phone) but they do want to see not only your cocktail making skills, but also your other tools of the trade. Explain to us why you’re doing what you’re doing, and why it works so well. And most of all make it entertaining.

ENTER NOW… http://switch.auchentoshan.com/enter.aspx

Need Inspiration….

Read Full Post »

Today Marks Kick-off of U.S. Entries for 2011 42BELOW Cocktail World Cup

CORAL GABLES, Fla., Nov. 9, 2010 /PRNewswire/ — Ladies and gentlemen, step right up and prepare yourself for the greatest show in cocktails, the 42BELOW Cocktail World Cup ‘Carnival of the Cocktail’. For the seventh year running, United States Bartenders’ Guild (USBG) invites the world’s most ingenious and audacious talents in mixology to showcase their skills, represent their country and square off against their peers on the cocktail world’s brightest stage, the 2011 42BELOW Cocktail World Cup in New Zealand.

Six countries, including the United States, United Kingdom, Australia, France and Italy will hold contests at regional and national levels in which bartenders will compete to create the most innovative cocktail as judged by leaders in the cocktail industry. The top three (3) bartenders from each country will be selected to represent their nation in the 2011 42BELOW Cocktail World Cup finals in New Zealand March 21 to 26, 2011.

The U.S. portion of the competition began today. From now through Dec. 31 the USBG will recruit the top bartenders in the United States to enter their most creative and inventive cocktails into this illustrious competition. The winning cocktail entries will join the cocktail caravan and compete in head-to-head regional final events.

Regional finals will take place Jan. 16 to 25 in New York, Los Angeles, Atlanta, Austin, Boston, Chicago, Denver, Las Vegas, Miami, New Orleans, San Francisco, Seattle, and Washington D.C. The top two (2) finalists from each market will move on to compete at the national finals held in New York on Feb 13. From that group, three (3) U.S. champions will be chosen to represent the United States in New Zealand where they will compete for global cocktail dominance and glory.

Once in New Zealand, the six national teams will head to adventure playground, Queenstown, before making their way to Wellington to compete in the big dance. When the bartenders aren’t testing the limits of the human body and mixology by muddling limes in jet boats screaming through narrow canyons, or shaking while plummeting down a gorge on a bungee, they’ll be chumming it up with the ringmasters of the wonderful world of cocktails. Want to run away and join the circus? See the official 2011 Cocktail World Cup trailer here .

“The 42BELOW Cocktail World Cup is an amazing way to celebrate the superstars of the trade. The seventh time around it will be more extreme and exciting than ever before,” says 42BELOW Marketing Director Dion Nash.

For more information, please visit the 42BELOW Cocktail World Cup website at cocktailworldcup.com or contact Josh Rangel at jrangel@golinharris.com.

Bartender Entry Criteria:
• Be over the legal drinking age in the United States
• Speak and understand a reasonable level of English
• Must not have previously participated in the 42BELOW Cocktail World Cup in New Zealand
• Must have bartending experience
• Must create an original signature cocktail preferably using 42BELOW Vodka or 42BELOW Flavored Vodka (Contestants must submit entries to cocktailworldcup.com by Dec. 31, 2010)

About 42BELOW

42BELOW Vodka was launched in 1998 in the premium vodka segment and has shown strong volume growth since its inception. The brand known for its innovative, bold and entrepreneurial style has earned a strong reputation for authentic New Zealand quality and exceptional taste, reflected in winning numerous prestigious international awards including gold medals (for the fourth year running) at the 45th World Selection of Spirits and Liqueurs 2007 Barcelona, the San Francisco Spirits Awards and the International Wines & Spirits competition UK. 42BELOW vodka, acquired by Bacardi Ltd. In 2006, is currently distributed in more than 25 countries.

42BELOW® Vodka and Flavored Vodkas

NEW ZEALANDERS AGREE: DRINK RESPONSIBLY.

©2010 42BELOW AND THE 42 BOTTLE DESIGN ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS. 42BELOW IMPORTING COMPANY, CORAL GABLES, FL. VODKA – 40% ALC. BY VOL. — 100% NEUTRAL SPIRITS DISTILLED FROM GRAIN. FLAVORED VODKAS – EACH 40% ALC. BY VOL.

Media Contacts:
Josh Rangel, GolinHarris
312.729.4168
jrangel@golinharris.com

Liz Edwards, United States Bartenders’ Guild
800.964.0052
ledwards@usbg.org

Read Full Post »

Dear Active USBG Members:
Thank you for voting in this very important election. The following USBG members have been confirmed as your new USBG National Council and they will step into their newly elected positions immediately.

Please take a few moments to congratulate them when you see them next and don’t be afraid to offer up your suggestions and ideas. The future growth of the USBG looks as promising as ever with these professionals at the helm….

National President: DAVID NEPOVE (From the NoCA Chapter)

National Vice President: AARON GREGORY SMITH (From the NoCA Chapter)

National Secretary: BRIDGET ALBERT (From the Chicago Chapter)

National Treasurer: PAUL POSILLICO (From the Las Vegas Chapter)

Your new council will be in office for two years and will lead the way into the future of the USBG. Congratulations to David, Aaron, Bridget and Paul and thank you for your true dedication as long-time volunteers of our organization. We all look forward to your term and all it may bring.

Read Full Post »

Year-Long Festivities in the United States Include Celebratory Cocktails by an All-Star Lineup of Mixologists, New Artist Commission, Limited-Edition Art Labels,and Anniversary Events in New York and San Francisco

(For Release May 4, 2010) – Campari®, the legendary one-of-a-kind red spirit, announced today details on the festivities in the United States commemorating Campari’s 150-year Anniversary. The revelry will kick-off in New York in May at the Manhattan Cocktail Classic and continue throughout the year. The year-long celebration will include limited-edition bottles with artist designed labels, celebratory cocktails created by some of the most notable mixologists in the United States, sesquicentennial events, and a special visual arts performance commission that continues Campari’s bold and longstanding tradition of supporting contemporary art.

Celebratory Cocktails
As one of the world’s most distinctive and well-known spirits, Campari has been widely embraced by mixologists around the globe, including those leading the current cocktail revolution. Seven of to the most recognized mixologists in the US have created new Campari cocktails that celebrate 150 years of cocktailing history, with a nod towards a new generation of modern Campari cocktails. The mixologists include Tony Abou-Ganim, Lynnette Marrero, Livio Lauro, Jacques Bezuidenhout, Marco Dionysos, Francesco Lafranconi and Eric Alperin. The cocktails created by each of them will be highlighted at events throughout the year, including sesquicentennial events in New York and San Francisco. Recipes and images of the cocktails are available below and online at facebook.com/campari.

“Campari is classic and contemporary, stylish, sexy, and embodies all things ‘swank,’” says mixologist Tony Abou-Ganim. “Its unique characteristic adds exceptional complexity, vibrant color, and elevates the cocktail experience from ordinary to incomparable. In the hands of an inspired mixologist, the possibilities of creative new libations are endless.”

Campari at the Manhattan Cocktail Classic
Campari will be celebrating its 150th Anniversary throughout the 2010 Manhattan Cocktail Classic, New York’s first ever multi-day event celebrating the history, contemporary culture and artful craft of the cocktail. Starting at The Opening Night Gala, a custom-made Negroni Cart will be stationed at the New York Public Library serving one of Campari’s most famous classic cocktails to the crowd. Throughout the evening, the mixologists who created celebratory cocktails will be manning the cart, personally serving Negronis to fans. In addition, Campari has partnered with the Manhattan Cocktail Classic to support one of its signature events, Stories from Behind the Bar, at Little Branch in the West Village.

The festivities at the Manhattan Cocktail Classic will culminate with a one-of-a-kind Campari anniversary event at the Bowery Hotel with portions of the proceeds going to the national non-profit organization, the United States Bartenders’ Guild. This distinctively different celebration will feature a variety of dynamic performances, including some of the world’s most notable burlesque dancers and a not-to-be-missed collaboration with Art Production Fund highlighted by a specially commissioned performance by New York – based artist Kalup Linzy with surprise guests. This dramatically unique performance and cocktailing adventure will feature Campari’s celebratory cocktails served by the participating mixologists.

A portion of the proceeds from all of the Campari events at the Manhattan Cocktail Classic will be benefitting the United States Bartenders’ Guild. Tickets to all the events are available at the Manhattan Cocktail Classic’s website http://2010tickets.manhattancocktailclassic.com. Campari will follow up the New York Anniversary event with a San Francisco event during San Francisco Cocktail Week in the fall.

Limited Edition Bottles with Commemorative Art Labels
To further commemorate Campari’s 150-year anniversary and to reinforce the brand’s dedication to the visual arts, Campari has commissioned three internationally known artists to re-imagine its iconic bottle label. The Campari Art Label project, curated by Caroline Corbetta, offered three contemporary international artists, avaf, Tobias Rehberger and Vanessa Beecroft the possibility to express their own personal interpretations of Campari in designing the custom labels. Inspired by the essence of the spirit’s red hue and from various milestones achieved by this world-renowned aperitif, the artists created three different art works featuring three diverse aesthetic identities. The Campari bottles with the anniversary labels will be available in 750 ml and 1 L sizes in selected markets, beginning in late July 2010.

Stay up to date on Campari’s Global Celebration plans by becoming a fan at Facebook.com/Campari

# # #

Note to editors:
For additional information on Campari’ brand history, please visit: http://www.camparigroup.com/en/press_media/history_communication/campari_html.jsp
For high resolutions Campari images, please visit:
http://www.camparigroup.com/en/press_media/image_gallery/campari_download.jsp

About Gruppo Campari
Gruppo Campari is a major player in the global beverage sector, trading in over 190 nations around the world with a leading position in the Italian and Brazilian markets and a strong presence in the US and Continental Europe. The Group has an extensive portfolio that spans three business segments: spirits, wines and soft drinks. In the spirits segment its internationally renowned brands, such as Campari and SKYY Vodka, stand out. It also has leading regional brands including Aperol, Cabo Wabo, Camparisoda, Cynar, Glen Grant, Ouzo 12, Zedda Piras, X-Rated and the local Brazilian brands Dreher, Old Eight and Drury’s. Its wine segment boasts the global brand Cinzano, as well as important regional brands including Liebfraumilch, Mondoro, Odessa, Riccadonna, Sella & Mosca and Teruzzi & Puthod. The soft drinks segment comprises the non-alcoholic aperitif Crodino and Lemonsoda as well as its respective line extension dominating the Italian market. The Group employs over 2,000 people. The shares of the parent company, Davide Campari-Milano, are listed on the Italian Stock Exchange. http://www.camparigroup.com.

About Skyy Spirits, LLC
Skyy Spirits, LLC is the US-based wholly owned subsidiary of Gruppo Campari (Reuters CPRI.MI – Bloomberg CPR IM) and the definitive marketer and distributor of super-premium and luxury spirits brands in North America. Launched in 1992 with the introduction of its flagship brand, SKYY® Vodka, Skyy Spirits has grown exponentially, building a portfolio unrivaled in its quality, innovation and style, making it a top choice among distributors, retailers and consumers. Skyy Spirits manages Gruppo Campari’s portfolio in the US of such leading brands as SKYY® Vodka, SKYY90®, SKYY Infusions®, Campari®, Wild Turkey® Straight Kentucky Bourbon, American Honey®, Russell’s Reserve®, Glen Grant® Single Malt Scotch Whisky, Cabo Wabo® Tequila, Espolón™ Tequila, Ouzo 12®, X-Rated® Fusion Liqueur® and Jean-Marc XO Vodka®. Skyy Spirits is also the exclusive US distributor of Cutty Sark® Scotch Whisky, The Glenrothes® Single Malt Scotch Whisky, Bowmore® Islay Single Malt Scotch Whisky, Auchentoshan® Lowland Single Malt Scotch Whisky, Glen Garioch® Highland Single Malt Scotch Whisky, Flor de Caña® Rum, Carolans Irish Cream®, Tullamore Dew Irish Whiskey®, Irish Mist® Liqueur, Midori® Melon Liqueur, ZEN Green Tea Liqueur TM, Hibiki® Whisky and The Yamazaki® Single Malt Whisky.

Skyy Spirits was founded and is headquartered in San Francisco, California. More information on the company can be found at http://www.skyyspirits.com and http://www.camparigroup.com. Please enjoy Skyy Spirits brands responsibly and in moderation.

About Art Production Fund
Art Production Fund (APF) is a non-profit organization dedicated to producing ambitious public art projects, reaching new audiences and expanding awareness through contemporary art. Projects include: SHOW, Vanessa Beecroft, Solomon R. Guggenheim Museum, 1998; FISCHERSPOONER: LA, performance, 2001; Keith + Farrah, collaborative exhibition by Keith Edmier and Farrah Fawcett, Los Angeles County Museum of Art and The Andy Warhol Museum, 2003; PLAN B, Rudolf Stingel summer 2004, Grand Central’s Vanderbilt Hall and The Walker Art Center; Prada Marfa, Elmgreen & Dragset, Valentine, TX, 2005, permanent; Greeting Card, Aaron Young, Park Avenue Armory, 2007; Electric Fountain, Noble & Webster, Rockefeller Plaza, 2008; The Whitney Biennial, Park Avenue Armory, 2008. Kalup Linzy, Member’s Only, Prospect. 1 New Orleans, 2008. Scribble, Karl Haendel, 2009; Kalup Linzy, Kembra Pfahler, Haim Steinbach, Proenza Schouler for Pitti W, Florence, Italy 2009; ART ADDS, Alex Katz, Shirin Neshat, Yoko Ono, New York City, 2010. Co-Founders: Yvonne Force Villareal & Doreen Remen; Director: Casey Fremont.

RECIPES

Negroni
1 oz Campari
1 oz Cinzano Rosso Vermouth
1 oz Gin
Pour ingredients over ice into a shaker. Shake and strain in a chilled martini glass. Garnish with an orange twist.

Milano Sesquicentennial
Created by Tony Abou-Ganim
0.75 oz Campari
0.75 oz SKYY Infusions Citrus
0.5 oz Cointreau
0.5 oz Fresh Blood Orange Puree
1 oz Fresh Lemon Sour (2 parts Freshly Squeezed Lemon Juice &1 part Simple Syrup)
1 teaspoon Egg White
Chilled Soda Water

Shake all ingredients, except soda water, until well blended. Strain into a chilled 7oz Fizz glass and top with chilled soda water.

Argonaut
Created by Marco Dionysos
1 oz Campari
1 oz Pisco
0.75 oz Pineapple Gomme Syrup
0.5 oz Fresh Lemon Juice
0.5 oz Fresh Orange Juice
2 dashes of Orange Bitters

Shake ingredients with ice and strain into a highball glass over fresh ice. Garnish with an orange twist and gold flakes.

The Armada
Created by Lynnette Marrero
1.5 oz Campari
1 oz Hidalgo Cream Sherry
0.75 oz Cabo Wabo Tequila Blanco

Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.

Amore Campari
Created by Jacques Bezuidenhout
1.5 oz Campari
1 oz No 3. Gin
1 oz Lillet
6 Raspberries
Egg White from one small to medium egg

Shake all ingredients thoroughly with ice. Double strain into a chilled cocktail glass. Garnish with 3 Raspberries on a pick.

Red Tuxedo
Created by Livio Lauro
1.5 oz Campari
0.5 oz. Bernheim American Wheat Whiskey
0.5 oz. Grand Marnier
0.25 oz. Yakami Orchards Yuzu Juice
0.5 oz. Agave Nectar
1 Orange Wedge
2 Watermelon chunks

Muddle one wedge of orange (cut in 3 chunks) and two chunks of watermelon with .5 ounces of Agave nectar in a mixing glass. Add the remaining ingredients and shake well with a scoop of ice. Pour all ingredients directly in a rocks glass and garnish.

Milan Rouge
Created by Francesco Lafranconi
1 oz Campari
1.25 oz Wild Turkey Reserve Rye
0.75 Marolo Grappa alla Camomilla

Stir all of the ingredients together for a few seconds in a mixing glass filled to 2/3 with ice. Strain into a chilled cocktail glass or serve on the rocks. Garnish with Luxardo cocktail cherry served on a cocktail pick placed across the glass’ rim.

Campari Cucumber Cocktail
Created by Eric Alperin
0.5 oz Fresh Lime Juice
0.5 oz Simple Syrup
1 oz Campari
1 oz Gin
Seltzer
2 Bruised/cracked slices of Hothouse English Cucumber
1 Cucumber Wheel

Rim a Collins glass with Campari sugar* on 1/2 to 3/4 of the rim. Use a wedge of lime to moisten the rim.

Build all ingredients into a shaker tin. Crack or lightly bruise the two slices of cucumber into the tin. Lightly mix the ingredients with a piece of ice. Strain the ingredients into a Collins glass with ice. Top with seltzer, garnish with a cucumber wheel, and add a straw.

*Pour a whole bottle of Campari into a Pyrex pan and place in the oven at 175 degrees. Let the Campari reduce for 18-24 hours. At the 12th hour, begin cracking the crystallized surface every 1-2 hours to breakup what is reducing in the pan. After 24 hours red hued Campari sugar will be leftover.

Read Full Post »

The Modern Mixologist turns 50!

In April & May the USBG will be collecting donations for Tony Abou-Ganim’s 50th Birthday gift…. A DONATION to the Bartender Relief Fund in memory and honor of his “Aunt Helen”. All month we will be gathering donations for the fund in any denomination and at the end of the month we will present one lump sum to the Bartender Relief Fund in the name and honor of Tony’s “Aunt Helen”.

All donors who donate more than $10 will be posted here on the site unless you choose to be anonymous.

To donate now please click here.

 

Tony’s Note…

First, let me thank you personally for considering a donation to the Bartender Relief Fund in honor of my cousin Helen David. This fund has been established to assist those within the industry who may find themselves in financial need to due to an illness, a catastrophic event, or a family crisis. The fund has been established through the San Francisco Chapter of the USBG and will soon be the USBG’s National Charity of choice and we will work together to spread the word.

I would love to share with you the story of a woman behind my inspiration. My cousin and mentor, Helen David, whom most of you never had an opportunity to meet. Helen was the first person to put a cocktail shaker in my hands in 1980, when I began my career as a bartender at the Brass Rail in Port Huron, Michigan. I would like to take this opportunity to share a little bit of our history.

The stage was set in 1937, during the midst of the Great Depression. Helen’s father passed away when Helen was 21 years old, leaving her and her mother to run the family ice cream parlor in downtown Port Huron. It was also just three years after the repeal of Prohibition. Helen’s mother quickly realized that times were tough and people were not spending a lot of money on ice cream. After careful deliberation, she came to the conclusion that people would still spend money on alcohol. Therefore, the solution was to convert the ice cream parlor into a saloon. Helen was shocked at her mother’s decision and said, “Mother, proper ladies don’t run saloons!” To which Helen’s mother replied, “A lady is a lady no matter where you put her, but she needs to have a buck in her pocket!”

On June 15th, 1937, Helen and her mother opened the Brass Rail Bar, which Helen owned and operated for nearly 70 years until her death in July of 2006, at the age of 91. She had great respect for those who worked for her and saw to it that they had health insurance, sick leave and paid vacations…things unheard of in the bar industry at that time. Her employees remain loyal to Helen and many still continue to work at the Brass Rail today. Helen graciously welcomed patrons from all walks of life into the bar just as she would into her home. It is this warm hospitality that best showcases Helen’s commitment to and understanding of our industry. Helen went on to be a very successful business woman, never losing track of the importance of giving back. 

Helen contributed to things that were important to her, including the church, her community, those less fortunate, and those who had fallen upon hard times. She was instrumental in forming the Quota Club for the hearing impaired and helped to establish the People’s Clinic for Better Health, which continues to provide contribution based health care to those in need throughout the community. Helen also provided the necessary funding to build the St. Clair County Council on Aging. During her lifetime she became a highly respected mentor and philanthropist throughout the community. Through her commitment, her integrity, and her compassion, her legacy lives on. To this day, she is remembered fondly as the “First Lady of Port Huron.” 

Helen instilled in me an understanding of life and an appreciation for our profession that is hard to explain. It is a craft I have embraced with unwavering passion and have attempted to share with all of you. I have had the great privilege to work in this amazing industry for the past 30 years and it has been an honor and a pleasure to serve many of you a cocktail on occasion.

I feel blessed to be a part of this amazing profession. There are many of our brothers and sisters working in our industry today, who due to unforeseen circumstances may find themselves in financial need. It is with this that I ask humbly and thank you for your help, support, and contributions to the Bartender Relief Fund in my cousin Helen David’s Memory and Honor.

Cheers & Happiness,

TAG

For more information about The Bartender Relief Fund visit www.bartender-relief.org  

A big thank you goes out to all the generous donors so far!

Jimmy Yeager

David Page

Robert McLelland

Janet Abou-Ganim

Lauren Allison

Francesco Lafranconi

Mary Faulkner

Connie Fitzgerald

Anton Neumeister

Deborah Hutton

Ronald Assmann

Christina Fesci

Ricky Richard

New Orleans Culinary and Cultural Preservation Society

Bryan O’Rourke

Kristopher Moulds

Jennifer Robinson

Christine Heller

Natalie Bovis-Nelsen

Anthony Dias Blue

Shari Rhode

Armando Rosario

Read Full Post »

Tuesday, February 16, 2010
By Bill Toland, Pittsburgh Post-Gazette

Groundhog Day came and went without the promised delivery of Angostura bitters to Pennsylvania’s booze warehouses and distribution centers. Not that this was an unexpected development: Pennsylvania, like the rest of the world, is running low on the bitters, and has been waiting on new orders since last summer.

Bitters are citrusy, herbal — and, yes, bitter — alcoholic elixirs. Today they are used as cocktail additives or aperitifs, but originally, many were said to have medicinal qualities, aiding in digestion.

There are plenty of different bitters out there, but Angostura is arguably the premier brand, and is a key ingredient in the Manhattan cocktail, the Old Fashioned, the Rob Roy and some Sazerac recipes. While some bar chefs and mixologists dabble in homemade bitters, most will tell you that there’s no replicating, or replacing, the aromatic Angostura.

Any hope that Pennsylvania might avoid the global shortage by dint of its sheer buying power seems to have been misguided. The Pennsylvania Liquor Control Board’s distribution centers are completely out of Angostura, and most wine and spirits shops are running low on the product.

In Allegheny County, some stores have a single bottle left on the shelves. The Mount Washington store on Shiloh Street appeared to be the best stocked, with more than 20 bottles remaining last week.

“We’ve had orders open [since] June and July 2009. The most recent scheduled arrival date on the new orders was Feb. 2, which has come and gone. Still, we have been told that it’s on its way,” said Nick Hays, an LCB spokesman.

The Trinidad company that makes the bitters, House of Angostura, had been in a dispute with the company that supplied its bottles. Angostura also reported that certain ingredients in the bitters’ secret recipe were in short supply, and its parent company, CL Financial Group, was enduring financial difficulties. Those issues brought production of the bitters to a virtual halt last June, which naturally led to shipping delays.

In America, the shortage hit late last year, just as demand for bitters-based holiday cocktails was at its zenith.

The company says production levels and deliveries could return to normal this month. In the meantime, bars that rely on bitters are hoarding what remains.

“We started stockpiling over six months ago,” said Alana Bly, marketing director at the Firehouse Lounge in the Strip District and its downstairs companion bar, Embury. “I’m sitting on about 12 cases of it.”

Maggie Meskey, head mixologist at Eleven restaurant in the Strip, said her bar has about 12 bottles. “I’ve started carrying a bottle of it with me,” she said, in case she finds herself in a bar that is out of Angostura (then again, she does the same thing with Peychaud’s Bitters).

Pennsylvania hasn’t been hit as hard as, say, New York and Chicago, where bars have been scrambling for bottles since December, and are buying them online from Amazon and eBay. About the only major cocktail mecca that hasn’t been hit by the shortage is New Orleans, partly because of the city’s heavy reliance on Peychaud’s, which was invented there. Not even the city’s recent Super Bowl victory and ongoing Mardi Gras celebration have been enough to deplete the stock, said Lu Brow, bar chef at Cafe Adelaide and the Swizzle Stick Bar at Loews New Orleans hotel.

“Every bartender in the country tells me they’re short, but we’re not,” she said. The hard-drinking Super Bowl parade crowd emptied every last beer keg at the Swizzle Stick, at least temporarily, but as for Angostura, “I have a couple of dozen bottles handy.”

Not so in New York, where well-known bartender and gifted hyperbolist Tracy Westmoreland told the New York Post: “I believe it is the end of civilization as we know it if we can’t have bitters. … It’s like when the saber-tooth tiger went extinct. It’s a terrible thing.”

Bill Toland: btoland@post-gazette.com or 412-263-2625. For bar and spirits news, follow at twitter.com/Btoland_pg.
 Looking for more from the Post-Gazette
Read more: http://www.post-gazette.com/pg/10047/1036144-34.stm#ixzz0jFk2jWH4

Read Full Post »

The USBG Master Accreditation Launch!

The USBG has been hosting private chapter launches of their Master Accreditation (MA) Program since late February. Members of the MA Executive Board traveled to; Chicago, New York, LA, Austin, Milwaukee, Las Vegas, Denver and Phoenix to host round one of the MA launch events open to USBG members. Some of the chapters elected to host a testing session at their launch; Denver, Phoenix, Las Vegas and New York all made the level one, USBG SPIRITS PROFESSIONAL exam available at their events.

Overall, the test was well received and test takers were excited about the level of difficulty and spectrum of categories covered on the test. After testing in the USBG chapter cities some important changes were made to the test, questions deemed vague or subjective were replaced or reworded, and the validity and relevance of all test questions were given a second look and when necessary, improved. The testing process was very valuable to putting the final touches on the test.

We currently have 33 graduates and USBG SPIRITS PROFESSIONALS! All graduates will be listed on our website http://www.usbg.org/Certification/Graduates as we test. Congratulations to our graduates for their achievement! We are looking forward to proctoring the ADVANCED BARTENDER exam live very soon as well as getting our SPIRITS PROFESSIONAL exam on-line for all to try their hand. The on-line test should be available in the next 6 weeks.

The USBG MA Board will be at Tales of the Cocktail (www.talesofthecocktail.com) next week offering the level one SPIRITS PROFESSIONAL exam on Sunday, July 12 at 2:30pm. Please send an email to usbg_events@hotmail.com to save your seat. It is first come first serve and there are only 200 seats available. The test is FREE for USBG MEMBERS taking it for the first time, OTHERWISE it is $50 for current USBG members & $175 for Non-USBG Members.

Below are some commonly asked questions and our answers…

How do I study or prep for the USBG MA exams?” seems to be the question of the day. FIRST, please visit http://www.usbg.org/Resources to print the level one SPIRITS PROFESSIONAL and level two ADVANCED BARTENDER study outlines to use as your checklist in preparation for the tests.

Once you have your checklist and know which categories you need to brush up on before testing, it will be beneficial to go through VIRTUAL SPIRITS, also available on http://www.usbg.org/Resources. This is a great tool provided by our friends and supporters at Beam Global Spirits and Wine. You can learn as you go and take each category’s tutorial as many times as you need to, start and stop at your convenience and learn at your own pace. It is a very comprehensive tool for your level one preparations.

Remember, the USBG MA Program is strictly a testing system implemented to set the standard for each level and professional title offered. Each bartender will be starting at their own level of understanding and will have a different number of years under their belt at the beginning of their accreditation journey. The USBG is and will always be a networking and educational tool for bartenders all over the country and is really the BEST way to prep for your MA exams. Becoming an active USBG member allows you to learn hands on at chapter events and from your peers. The USBG is always looking for partners in education to bring industry experiences to our members.

“When and Where can I test?” is another good one! Well, until our tests are available on-line, our tests are of course only offered live.

The on-line SPIRITS PROFESSIONAL exam will be up and running at usbg.org within the next 6 weeks (we are very hopeful to meet this deadline).

In the mean time we will have a testing session at Tales of the Cocktail, July 12th at 2:30pm. (as stated above) Please send an email to usbg_events@hotmail.comto save your seat. It is first come first serve and there are only 200 seats available. The test is FREE for USBG MEMBERS taking it for the first time, OTHERWISE it is $50 for current USBG members & $175 for Non-USBG Members.

We will host another round of tests in each chapter city at the end of the summer, most likely in September; San Francisco, Hawaii, Los Angeles, Las Vegas, Phoenix, Denver, Austin, Chicago, Milwaukee, New Orleans, New York.

The ADVANCED BARTENDER exam is a two part test, a written and a practical. So of course the practical must be tested live. The schedule for these exams will be posted on usbg.org as soon as we iron them out. We will most likely start in each of our chapter cities with this exam as well.

Please look for us on the schedule at all major trade events through out the year as well as checking back with usbg.org for updated testing schedules.

 USBG_Bartender_Logos_OvalUSBG_Bartender_Logos_Oval

Read Full Post »

Older Posts »