The Wine Bottle

A career in food services is the kind of work where you get to interact with a wide and varied swathe of people, and enjoy a job where you get to actually be part of the festivities. If you have skills, agility, and a way with words, you might even find yourself behind a bar, serving up exotic cocktails to an eager clientele.

Becoming a bartender is usually more of a process than an application. You can go out in search of bartending work, but in general, the best way to get a gig is to know someone. If you have a favorite pub or tavern where you spend a lot of time, you might want to consider asking the owner or the manager if there is any work available filling in for the other employees.

When doing this be as open and accommodating as possible. You should try and leave yourself open, be willing to work weird hours, or off days, and fill in gaps left by others. Let them know they can call you when one of the regulars calls in sick. Just make yourself as available as possible.

Then, don’t pester them. Leave it alone for a few weeks, and in that time you should make certain that you are friendly, outgoing, and charming whenever around them. You want to show off your people skills, since that is the most important quality a good bartender can have.

Try to use friends, family, and acquaintances to help expand your chances of finding a career in this field. You have to try and get as many people as you can involved, so that every opportunity is explored along your social web. It will also show that you have social skills, and can motivate crowds, both qualities that tavern owners are looking for in their employees.

Dont be afraid to start at the bottom, and work your way up the ranks. Start out as a barback or a waiter, and then just wait for an opportunity to arise.

Finding work as a bartender is about more than serving drinks. This requires someone who is outgoing and friendly, who likes people, and can get along with them in an amicable fashion. By doing this you will not only increase your chances of finding work, but you will also be training for the most important aspect of that work.

David Artsmith  -  A drinking game is any competition which involves multiple people drinking some form of liquid according to a series of rules which are based on outside circumstances. While these games are often played with alcoholic beverages, it is not necessary to use an intoxicant, and you can often have just as much fun playing these games with juices, sodas, or coffee. They are a good way to get people interacting with one another, giving them an excuse to start talking.

Drinking games can be divided into some relatively broad categories. The easiest are probably based on games of chance. A dice is rolled, or cards are pulled from a deck, and based on what happens you have to drink a certain liquid a certain amount of times. For instance in the game “6’s” a group rolls a standard dice, each taking turns. Whoever rolls a six first is forced to make a drink, but they can use any ingredients they want to. The second to roll a six has to pay for the drink, if in a restaurant or bar, or has to add a second substance to the drink if at home. The third person to roll a 6 then has to drink it. The fun of this game is that even if the person who rolls the first six makes a nasty drink, there’s still a chance that they will also roll the third six and be forced to imbibe it.

Another category of drinking games involves verbal and social skill. These games require you to remember an ever growing string of words, or to make up new answers based on old answers. The best verbal drinking games you can have at a party involve saying another person’s name, and then giving them instructions. If you don’t say the correct name then there is a penalty, which makes it important for everyone to start remembering everyone elses name rather quickly.

Some drinking games require props like novelty drink coasters, board games, card, dice, or other equipment. The simpler verbal games are better for public spaces, but if your throwing a party in your home then having some of the accessories around for playing these games can be helpful.

Probably the most popular drinking games are those that require a certain level of skill. The most popular games are the pong activities. For this game, you need a long ping pong table, that you can bat the ball back and forth across. Glasses are placed in a triangular pattern at each end of the table, with a little bit of liquid in each of them. The teams then try to bounce or throw a ping pong ball across the table in order to try and land it in their opponent’s cups. If they are successful, then the opposing team is required to drink the contents of the cup that the ball landed in.

Games such as these are a great way to add fun to the event. While traditionally they are played with alcoholic beverages, they don’t have to be, and you can enjoy a good drinking game with your friends using nothing more than soda, juice, tea, or whatever your favorite refreshing beverage is.

David Artsmith  -  Bartending is a fun and exciting profession, but it takes skill with both drinks and people. The following tips are fairly common sense guidelines that anyone interested in the profession should know and follow.

1. You should shy away from discussions of religion, or political matters. All it will do is lead to a fight or make people uncomfortable

2. Make sure that the bar stays neat, clean, and tidy. Wipe it down after you serve every drink, and keep the entire environment neat and tidy. Use drink coasters to ensure that the space maintains its luster.

3. Know the trendy drinks. While you don’t have to have the entire drink recipe guide memorized, it helps to be familiar with the more trendy beverages of the day.

4. Do your best to learn about sports, especially local sports. People in bars will often be watching or talking about local sports events. If you understand what they are talking about, you can participate as well.

5. Greet everyone as they come in. Pay attention to people as they come in, especially if they are new to the bar; welcome them with a warm greeting and a smiling face.

6. Always serve a beverage by the base of the glass, and not by the top. Nobody wants to put their lips to a place where your hand just was. As you serve drinks, make sure you hold the glass by the bottom, away from where drinking will actually occur.

7. Personal hygiene is important. Make sure that you look neat and sharp, and that you don’t smell bad. You are part of the ambiance of the bar and so your appearance and personal attributes matter.

8. Pay extra attention to regulars and big tippers. While you should strive to treat everyone equally, someone who is a constant in the tavern, or who is willing to pay extra for extra service, should receive extra special attention from you.

9. Stay alert. In any establishment where drinking occurs, violence can erupt. You should stay alert, watching for trouble so that you can nip it in the bud. If you can diffuse a fight with a few words it’s a lot easier than having to call the bouncer over.

10. You should also do your best to have fun with it. Bartending is a social position. If you look like you are having fun, other people will have more fun as well. Try to relax into the job, and enjoy meeting the people who enter the bar. Be friendly, light, and humorous, and your job will be a lot easier.

David Artsmith  -  Bartending is a fun and challenging career, that allows you to work in an exciting atmosphere, making friends and acquaintances, and joining people during their most celebrated and joyous occasions. However the path to becoming a bartender can be daunting, with hidden challenges lurking in the shadows, and difficulties arising at every turn. However all you need is diligence, skill, and perseverance, and you can attain a profitable and enlightening career serving drinks to appreciative patrons.

It is a common misconception that you have to go to Bartending School and get certified to become a bartender. This is a common misconception. Most bartenders have no formal training at all, and many were simply promoted from lower level jobs such as waiter or bus boy.

However Bartending School and certification can help you on this career path in a variety of ways. First, it will give you some training in mixed drinks, and will help to familiarize yourself with the working of a bar. Second, the certification that you receive, while not worth that much on the job market, will at least show a potential employer that you are knowledgeable and have some basic knowledge of how the profession works, and the various recipes that are requested.

The most important thing that Bartending School can afford you is if they offer some sort of job placement. Many bartending schools will work with restaurants and bars, to help place successful students in entry level positions upon successful completion of the course. This can be a major boost, helping you to break the ice and get that all important first job.

However as stated earlier, it is not at all necessary to get training to become a bartender. The most common path to this goal is to get promoted. That means that you have to get a job working in a restaurant, or a bar. You want to try and find a position which works as close to the bar as you possibly can. This can include being a bar back, or a bartenders assistant.

Once you have a position that is somehow related to the bar, you should work hard to prove yourself to your employers. Be diligent, work hard, and fill in any gaps that other employees may leave open. Help keep the bar clean, pass out drink coasters to patrons, do whatever you can to help. Whenever possible make yourself useful to the bartenders on staff, and try to learn as much from them as possible.

If you are looking for a new position as a bartender, one way to find a job is to do “the walk”. People in the service industry often share this experience. It involves walking up and down the street, in the neighborhood where you live, and popping into every establishment, and simply asking if they need help. You should bring a resume that has any pertinent experience that you may have typed up neatly. Even if the place doesn't need help right away, they can file your resume, and if a position opens up, they may call you.

Another version of “the walk” has you opening up the yellow pages, and cold calling every restaurant or bar listed asking for help. Always be polite, and respectful. When you call, try to speak to the owner or manager, as they are the ones who will make the ultimate decision about your employment possibilities.

Bartending can be a rewarding and lucrative position, allowing you to earn a good living doing something in a fun and active environment. However you have to be diligent, and willing to work your way up, in order to get a good position that will ultimately fulfill your goals.

David Artsmith  -  A bar is a social space, designed to bring people together to enjoy a beverage at the end of the day. Whether it is the local pub down the street, or a tiny corner you carved out of your basement, the bar is meant to be shared and enjoyed with others. When creating the atmosphere in a bar that should be your primary concern. You want to develop a space which encourages interaction in an open and affable manner.

The basis of the tavern, is its bar, and this should be the first thing you select. This is the name piece of the room, and it will most certainly be the central aspect of any bar. You don't always want the largest bar, sometimes having more floor space can allow you to create a more comfortable environment. You should try and strike a balance between the size of this piece, and the actual room that you have. While sitting at the bar may be the purpose of the room, you also want a sense of flow that makes people feel like they can easily move into and out of the space, without being crowded by oversized furnishings.

Seating is another important element in the space. Bar stools come in a wide variety of designs, from standard swivels, to elaborate high backed mounts. You should try and choose something which matches the style of the bar itself. Match up materials such as the color of hardwoods, and try to ensure that cushioning colors flow naturally with the inherent feeling of the space.

Once you have the bare bones architecture of the room installed, it is time to go for accessories. Everything from a wine rack, to drink coasters, needs to be purchased to flesh out the bar experience. You can purchase spouts, nozzles, mixers, wine openers, and a variety of other objects to help make your bar more functional. However, it is best to purchase these items all at once, so that you can make sure that they match one another in style, material, and color.

You should also pay attention to the decorative atmosphere outside of the immediate bar area. The walls, and the surrounding room all contribute to the eventual feel of the bar itself. You can purchase novelty signs, intriguing wall clocks, and interesting art pieces to dress up this area. One of the most popular devices found in a bar is simply a television, which provides mindless entertainment for guests of the tavern.

When decorating a bar, whether in your home, or in a restaurant, it is important to remember that this is supposed to be a social setting. You want to create an atmosphere which is comfortable and friendly. Provide interesting objects that will start conversations. If you make sure the environment is comfortable, then you will find people relaxing, and getting more comfortable with one another.

David Artsmith  -  Being a bartender is a lot harder than most people realize. You are basically a kind of chef, making a million mini dishes, served of course in a plethora of glasses, based on literally thousands of recipes, and utilizing as many as several hundred different ingredients. All of this is performed live, in front of the customer, as they wait patient or not to be served. Based on your performance under this high pressure situation, you will be tipped, or not, depending on the patrons whims.

However bartending is about so much more than just serving up drinks. It is a social profession, where you will be judged more by popularity than by skill, although the two are not necessarily mutually exclusive. The following are a couple of important tips that anyone seeking to join this profession should know.

First of all, you have to understand the art of conversation. You want to make friends with everyone that enters the establishment. However these are not buddies that you can just say whatever you like to. There are certain topics of conversation that should be expressly forbidden. These include politics, religion, and personal conditions. Instead you should seek to ensure that everyone feels comfortable and engaged in an unthreatening environment.

Another important aspect of bartending is keeping the environment itself clean. Every drink should be served with a beverage coaster, and you should make sure to wipe down the bar after every serving.

One overlooked aspect of this profession is the actual serving. When handing a glass to someone, most people pick it up by the rim and slog it over. However as a bartender you have to be aware that people might not want to put their lips somewhere where your hand just was. Instead you should hold the glass by its base or stem, and slide it gently to the customer.

Bartending is a challenging profession. You have to worry about more than just the drinks, as a bartender it is your responsibility to attend to the ambiance of the entire bar, ensuring that it is cleana nd comfortable for your patrons. It takes some practice to get used to the various roles a bartender must play, but if you are up to the challenge it can be an exciting and rewarding profession.

What’s your favourite pisco cocktail? Have you experienced one before? Pisco is grape based liquor that is sometimes known as Peruvian liquor. It is named for the town in Peru bearing the same name. Chile lays claim to the spirit it as well but that’s a long and historical argument that is currently at a stalemate.

In the 1550’s, quality control for the local wine industry discarded grapes that didn’t meet specific expectations and Pisco liqueur was born. You could create a whole receipe book from the cocktails you can make using Pisco but some of the classics include Pisco sour, La Serena Sour and Algarrobina. You’ll find plenty of drink directories listing variations of cocktails that use Pisco with other liqeurs, with juices, and in frozen drinks and party punches.  Below is just a small sampling of some of the drinks you might want to make with it:

Pisco Sour

The pisco sour is definitely a beloved drink in Peru. There is little doubt that this is the most popular pisco cocktail. In fact, the first Saturday of each February is National Pisco Sour Day. This cocktail is made with pisco (of course), lemon juice, syrup or sugar, Angostura bitters, and egg whites. The drink has a very unusual frothy consistency from using egg whites.

Algarrobina

Another recipe with eggs (but egg yolks this time, instead of egg whites) and Pisco is the Algarrobina, which is a creamy cold cocktail made with condensed milk, pisco, and algarrobina syrup. The Algarrobina cocktail is blended with ice to make it a much loved frozen drink.

La Serena Sour

The La Serena Sour is a beverage that is similar to a Pisco Sour. Instead of lemon, bitters and eggs, it uses papaya juice and powdered sugar.

Pisco Punch

Mix it with pineapple juice and fresh lime.

Pisco Sapphire

Mix with blue Curacao and Cointreau.

Piscola

Mix it with Coca Cola or Pepsi Cola.

What taste does Pisco have?

The grape base of Pisco provides a distinct flavour although it’s sometimes described as a mix between vodka and brandy. You really need to taste it in order to understand why people that drink it love it so much. The production uses a copper still and a very specific method. Chile and Peru have slightly different techniques, making the drink slightly different from one locale to another.

Increasing Popularity

This drink is increasing in popularity outside of both Peru and Chile. In Australia Pisco based drinks are becoming increasingly popular which is leading to people trying to seek down stockists of Pisco to recreate their favourites at home. Types of Pisco available in Australia include Payet Quebranta and a premium variety Payet Torontel.

Peruvian or Chilean?

Many people can notice a difference so try both to find your preference. The distillation processes are slightly different as are the resting, bottling, and storage procedures. Try both, if you can, and see what you think.

Pisco is often used as cooking liquor as well.

Article by Quantive on behalf of Era Bistro, Brisbane which is is a Brisbane fine dining venue which offers an ideal wedding reception venue within the Brisbane Bistro.

David Artsmith  -  Champagne is a celebration, it’s a toast, and it’s the way to bring in the New Year with good cheer. This form of sparkling wine is the beverage of choice for our most joyous occasions, and our most formal ceremonies. So, how did this bubbly brew get to have such a place of honor and dignity in human society?

Part of the reason for champagne’s upscale reputation is that the nature of the liquid itself is festive. Store under high pressure, the bottle opens up slowly, with someone teasing the cork from the head of the bottle slowly. Even as they do anticipation rises in the room as everyone waits with bated breath for that one, loud, POP, that burst of sound that signals that the party is ready to begin. This is often followed by a spray of foam as it escapes eagerly from the body of the bottle

Then, when you put the champagne to your lips, it’s like the liquid is actually dancing on your tongue. A thousand tiny explosions of flavor pop in your mouth, until it almost feels alive inside of you; alive and ready to party.

Champaign is often coupled with wine coasters, or upscale drinks coasters in order to enhance the effect of the bottle through presentation.

There is also another explanation as to why Champagne has been so associated with celebratory events over the years. Its relatively expensive. The only liquid that can actually be legally labeled as “champagne” has to be made in the Champagne region of France. All other forms of champagne are technically sparkling wine. Because of the limited amount of the beverage which can be produced in this one region, it is priced higher. The higher price makes it a “special occasion” beverage.

This perception of being “special” and “celebratory” is one which champagne makers do their best to preserve. That is why the law exists determining who can and cannot name their product using that specific label. This is also the reason that so much money is used on contests which are designed to determine which si the best brand.

Champagne is a festive beverage that naturally excites all five of the senses. This fact, along with the idea of this as being a special, and celebratory beverage, have combined to make champagne one of the worlds most treasured beverages.

Original article published at Off Track Planet – the Backpacking Travel Guide. 

Booze is our escape from the reason and logic bestowed on us by the powers that be.   From Pabst to top shelf black labels of this and that, we all have our stories of drinking, getting drunk and getting retarded. We have all done the keg house parties, jungle juice gatherings and endless shot for shot competitions.  At this point, we bet your liver is begging you to stop drinking that purple drank but before you give in to its pleas, let us show you how to booze it up just a little more;  this time with style and worldly culture.  Here’s a lucky list of 7 traditional drinks around the world (and 3 complimenting hangover cures).

Caipirinha (lime wedges, granulated sugar and Sagatiba Pura)

Acclaimed as the national drink of Brazil, this sugary cocktail contains cachaca, a rum-like liquor with a sad, but true, history.  Brought over by Portuguese settlers, cachaca was given to slaves to increase productivity (seems counter-productive but sure why not?).   After slavery was outlawed in 1888, all Brazilians began whipping these suckers up for themselves to enjoy.  The Caipirinha pairs well with a white linen shirt, coconutty sunscreen and a lay on a warm Brazilian beach.

Sangria (bottle of wine, sliced fruit, honey, triple sec and a big pitcher)

The jungle juice of Spain, this beverage is traditionally enjoyed in groups (hence the pitcher).  Since wine in Spain is insanely cheap (we’re talking less than a dollar per bottle, even cheaper for a box if you’re really scrounging), this drink is quite popular among the backpacking elite.  The type of wine used and the fruit thrown inside vary regionally, with the red (“sangre” or “blood” in Spanish) version being the most popular.

Single Malt Scotch in Scotland (single-malt, nothing else needed)

The “single” part means only one grain (barley) is used.  To “malt” means to distill in an oak cask.  The “scotch” part, well that’s the most important.  Single malt scotch is ONLY considered such if it is made in Scotland and aged for no less than three years.  If you’re man (woman) enough, we dare you to gather up some hostelmates and go on one of these distillery tours.  Pricing is specific to your group’s size and preferences.  The tour includes a designated driver.  One thing for sure, all of you will leave smelling like drunken Scotsmen (and women).

Elephant’s Ear (Marula Tree Juice, Mangos for garnish)

The presentation of this one is the key.  A South African classic, this drink is traditionally served with two ear-shaped dried mango pieces attached to your glass.  Why elephants? The symbolism lies in that various animals, including elephants, eat the fruit of the Marula tree regularly.  The tree bears fruit with a high alcoholic content which often makes the animals drunk as hell.  We don’t know how you feel, but we think this guy needs to go to AAA (animal alcoholics anonymous) pronto.

The Pisco Sour (Pisco, lime juice, egg whites, simple syrup and bitters)

You put “sour” after any word and it sounds like you have drink ordering authority; it’s very James Bondish.   This Peruvian drink wields so much power that it has a national holiday (National Pisco Sour Day happens the first Saturday of February).  Mostly a great excuse to get the entire nation drunk, this holiday celebrates the concoction and its rebellious origins.  In the 1700s, Spanish colonialists brought the grape to Peru.  During that time, making wine was prohibited.  People came up with prohibition era uses for grapes that weren’t quite wine but still had a high enough alcoholic content to keep people happily intoxicated.  Pisco (a brandy-like grape liquor) was born and became Peru’s local drink of choice.

Samagonka (ingredients: the devil and his friends)

Russians drink vodka, not a big surprise and this type of vodka is the most authentic of all.  Forget Absolute and Stolichnaya, Samagonka is the general name for vodka that has been distilled in a basement . . . at home . . . from potatoes.  Most retailers in Russia will not carry it, so to get a taste you have to put your social skills to work.  Old Russian men will always have at least a liter of this stuff sitting around.  Befriend one and you will be taking shots with the pros (and chasing those shots with pickles and cold cuts) in no time.  If you get really friendly, please refer to the conveniently provided hangover cures at the end of this article.   

Mojito (Mint, Rum, Sugar, Lime and Soda)

Cubans are brilliant!  Their national cocktail is both a breath-freshener (all that mint) and a panty-dropper (inhibitions cannot withstand this sweet liquid rum candy).  We hail it the perfect hook-up drink.  The name has been rumored to mean two different things.  One interpretation comes from the Spanish word for “a little wet” (well that’s suggestive) and the other is from an African word for “a little spell”.  Either way, we’re pretty sure the mojito is how Ricky got Lucy. 

3 HANGOVER CURES… 

Bloody Mary  (shot of vodka, tomato juice, celery stick, squeeze of lemon, few shakes of cayenne pepper)

A drink to cure a hangover? Can’t be true.  The infamous breakfast Bloody Mary contains tomato juice which is rumored to dilute the ouchy effects of a bad hangover (the spicy cayenne is there to kick you in the balls so you reconsider overdrinking next time).  Invented by a French guy in New York, this drink combines the tomato and “hair of the dog” hangover cures and is sure to have you on your way to recovery (or perpetual drunken ‘I don’t give a shit’ world).

Sleep

Need to get from Brazil (where you had one too many Caipirinhas) to Peru (to celebrate National Pisco Sour Day)?  Book the longest red-eye bus ride available.  This way, not only are you saving money by taking the turtle route, you sleep the entire time and the hangover becomes yesterday’s news.  Employ these safety techniques while you snooze the booze away and you’ll be golden.

Hydrate

Hard to do when alcohol is safer than water in third world countries but a must to cure your dehydrated partied-out self.  Most bottled water is fine so buy in bulk and drink at least 16 oz before going to bed post-party.  This is also a great time to whip out those water-purifying tablets we told you about.  Stay moist friends.

Between the cheap beers and boxed wine, that random jungle juice and straight shots, give these traditional drinks a try in their countries of origin.  Chances are their American versions pale in comparison and you get no bragging rights for drinking mojitos at your local boozery (like you would if you had one on a beach in Copacabana).  

For more, check out Off Track Planet - Backpacking Travel Guide, Tips, Resources, Advice, Ideas and How-to’s.

Written/Edited By: Anna Starostinetskaya 

Created By: Freddie Pikovsky

David Artsmith  -  Alcohol has a varied reputation. On one hand it is the bane of the drunk, the bitter poison that sends genius into madness, and drives success out into the gutters. It is also a way to toast good fortune, celebrate a victory, or enhance the fun and frivolaty of a party or festival.

Of all the different alcoholic beverages that you could choose, wine probably has the most sophisticated demeanor. Beer is often considered base, the draft of the common person, and hard liquor has a well deserved reputation for getting people wasted. However wine is that perfect balance between light and heavy, powerful enough to get you quite tipsy, yet refreshing enough to be taken in little sips.

Wine also has a reputation for having a more sophisticated taste than many of its alcohol counterparts. Wine is often composed of a variety of grapes, which can be mixed and matched, and added to by spices, or fruits, and hints of other flavors. The creation of wine beverages is a complex process, involving a variety of advanced metrics and tools which wineries can use to completely control the chemical process of its development.

Even the consumption of wine is high end, with a variety of accessories being made available to enhance every moment of the experience. From high end marble drink coasters, to vacuume wine stoppers, to accessories designed to release the bouquet of the wine, there are a lot of gadgets that can be employed.

Because of this complex reputation there are a variety of wine contests that are held around the world each year, to determine the best type of wine in any of a multitude of categories. These contests are a big deal, and are often associated with large cash prizes. The winners also get bragging rights, and the ability to claim the superiority of their own wares.

However to some extent the reputation of wine has been created by the vineyards that grow the grapes and make the product. It is important to the bottom line of a lot of companies that make wine to maintain this air of mystique, this classification as the beverage of gentry, and sophistication. The purpose of the contests held each year, of anointing a best and worst wine, is as much to maintain the popular spirit of the product as it is to actually judge the results.

In general wine has a reputation. Slightly nobler than lesser intoxicants, it is a more sophisticated way to get sloshed. This is a reputation which is carefully cultivated by both wine manufacturers, and wine enthusiasts alike.