As a seasoned bartender, mixologist, and bar manager with decades of high-volume experience, the first few in Manhattan, NY, I bring a wealth of expertise to the table. My extensive background in the bustling bar scene has equipped me with invaluable insights and knowledge that I am confident will greatly benefit anyone passionate about the craft of bartending.
ABOUT THE DRINK RECIPES ON THIS SITE:
As with so many of these recipes, an advanced bartender can adjust the amounts to match the house proportions for the type of cocktail. The use of “Sour Mix” is universally accepted as citrus and sweetener – in pre-prohibition days both lemons and limes were not always available fresh everywhere all of the time. Sometimes one would be used, sometimes the other depending upon availability, especially up north. Some bartenders mixed the two (lemon juice and lime juice) creating “sour mix” and then added simple syrup to the mix in equal proportions (1 oz sour mix, 1 oz simple syrup) to balance out the sourness.
As an example – Margaritas are “Daisy” type drinks, as they were and are know. Daisy type drinks also include the Sidecar, which uses lemon juice. Margaritas use lime. So please take any drink on this site and adjust it to your level of expertise, and based on your client preferences to be as fresh, strong (or weak), as you want, and according to the syrup, liquor, and liqueur brands that you have in stock (at least until you can get something better). As long as the recipe adjustments stay within the parameters of the drink’s proper ratios of ingredients to one another, you’ll have a balanced drink.
Good luck! Enjoy!
Background & Learning The Ropes
The Staaten
So, in late 1979, I made a strategic investment in my future within the hospitality industry by securing a student loan to enroll in a rigorous 310-hour, three-month course at the once prestigious American Bartenders School’s original Manhattan location. This decision marked the beginning of my dedicated journey towards mastering the craft of Mixology.
This comprehensive old school program, started in 1933 at the very end of prohibition by pre-prohibition bartenders, and taught by four seasoned veteran bartenders, delved into Advanced Bartending and Bar Management, emphasizing techniques, creation of syrups, bitters, tinctures, and other old school bartending crafts, the scientific side of mixology, and speed bartending techniques required to excel in the fast paced drinking world of NYC and the like. Together with a group of approximately 15 to 20 peers, I refined my skills behind a fully equipped wet bar. The rigorous curriculum demanded precision and efficiency, culminating in the requirement to prepare seven different categories of drinks—including cream-based and fruit juice-based cocktails—within a two-minute timeframe by the time of graduation.
Additionally, the program featured an enriching wine course led by Sandy Goodfriend, a highly esteemed wine professional from New York City. This component of the training provided invaluable insights into wine knowledge, further enhancing my expertise in the field.
The course curriculum went far beyond simply learning to prepare drinks; it delved into the science of bartending and essential efficiency techniques, equipping each participant with the skills to perform the work of two bartenders. I am profoundly grateful for this transformative experience, as it has significantly elevated my professional capabilities and expertise.
Throughout my early career, I consistently outperformed my peers by doubling cash and credit card transactions, a clear testament to the advanced skills I acquired. This was particularly evident in bars staffed by three bartenders, where my individual deposits matched the combined totals of the other two. This remarkable efficiency and productivity underscore my readiness for increased responsibilities and a higher-level position within the organization.
On this platform, my articles aim to share valuable insights on optimizing performance, minimizing drink preparation time, increasing tip earnings, and adopting “Tuxedo Style” bartending. These strategies are designed to help enhance professionalism and presence behind the bar, ultimately transforming a bartender into a class act in the industry.
1979 marked the bittersweet end of an era with the final offering of the full-length course at the American Bartenders School. This program, which had commenced in 1933 at the end of Prohibition, was initiated by the last of the Pre-Prohibition original craft bartenders who trained the trainers who trained me. Their mission was to pass down their invaluable knowledge and skills to new generations of bartenders, preserving the artistry and traditions of the trade. Their legacy, though no longer formally taught, remains an enduring influence in the world of mixology.
However, as with all serious culinary training, the course was expensive, demanding significant financial commitment and dedication. Few of our caliber managed to graduate, as many dropped out, unable to pass the rigorous twice-weekly testing.Â
The demise of full trade bartending schools in 1979 can be directly attributed to the changes in student loan eligibility for such courses. These changes were driven by the fledgling organization M.A.D.D. (Mothers Against Drunk Driving), whose successful lobbying of Congress resulted in the abrupt halt of all trade school student loans related to bartending. This action not only hindered aspiring bartenders but also virtually destroyed the American craft of bartending, erasing the legacy of comprehensive training that had been a cornerstone of the industry.
While schools across America now offer their one and two-week “intro” type courses, these modern 30 and 40-hour programs barely scratch the surface compared to the more comprehensive programs of the past, which are no longer available.
With foresight and a deep appreciation for the craft of bartending as an essential part of America’s contribution to the world’s culinary history, I meticulously documented my training, taking detailed notes and preserving every test. These notes, along with further training, extensive research, and years of skilled work in high-volume bartending and bar management, form the foundation of my expertise. My background spans from basic to advanced mixology techniques, including molecular mixology, and a solid understanding of wines. It is from this rich reservoir of knowledge and experience that I draw to create the posts and pages on this site, sharing insights and preserving the legacy of American craft bartending.
I apologize for the basic nature of most of the recipe pages offered on this site. They primarily focus on ratios for the most popular drinks commonly requested in non-craft bars across America. Some ingredients are listed generically, as different bars have varying quality standards. You’ll need to adjust the recipes to match the syrups, juices, and other ingredients you have on hand, as well as to your specific house pours. This approach ensures that the recipes can be adapted to fit the unique offerings of each bar, even if they haven’t yet elevated their craft to higher mixology.
The types of bars I managed and/or tended
The first was Canlon’s Esquire Club on Staten Island, a place which was actually the very first bar opened and owned by my stepfather perhaps 30 years before. I didn’t know that at the time. It was a short term job for me because the owners’ son and daughter had both wanted to be the bartender there – and although the guests were very happy with me and my service I only lasted a few weeks. That’s life. 🙂The second place I tended bar belonged to the famous Riese Brothers in Manhattan (owners of 75 NYC restaurant chains including TGIF’s) where they put me on at a BOSS restaurant and bar at 38th & Madison. Great opportunity in learning how to manage staff, inventory, costs, kitchen staff… essentially, Assistant G.M. a NYC NY restaurant and bar. We did it all.
As Assistant Manager and fill-in bartender, I had the privilege of working at a stunning venue that featured elegant chandeliers, vibrant salad bars, and two expansive floors. On weekends, the atmosphere transformed into a lively dance club, packed with private partygoers, creating an exhilarating and dynamic environment. This multifaceted establishment provided an excellent platform to hone my management and bartending skills while ensuring every guest enjoyed a memorable experience.
The second notable position in my career was at the prestigious New York Hilton Hotel on 6th Avenue and 54th Street. I began as a service and banquet bartender, where I quickly demonstrated my skills and dedication. This led to an opportunity to work at the front bar, and through hard work and consistent performance, I eventually earned the position of Senior Head Front Bartender. This role allowed me to showcase my expertise and leadership in one of Manhattan’s most renowned hospitality establishments.
For 14 years, I had the privilege of working at a vibrant dance club where up to 480 patrons packed the bar and tables. It was an exhilarating experience. With just two bartenders and five waiters, each supported by their own dedicated service bartender and cashier, I thrived in a highly competitive environment. I consistently outperformed my own record sales and often surpassed the combined nightly deposits of the waitstaff and their cashier. My ability to make direct, on-the-spot drink sales to guests, without any middlemen or lengthy supply chains, allowed me to excel, especially during the busiest nights.
Following my tenure at the Hilton, I took on a new challenge at a Korean restaurant located on 54th Street between Park Avenue and Lexington. The new owner had invested over $2,110,000 in renovations and sought an experienced American bar manager to stock and run the bar, as well as to curate an impressive wine list. My extensive background in high-volume bartending, bar management, and wine expertise made me the ideal candidate for this role, allowing me to contribute significantly to the establishment’s success.
My first wine list was reviewed by the New York Times restaurant critic Ruth Reichl, Published: July 21, 1995 as “Wine list: The wine list is well chosen”, which pleased me no end, though she did say it was “inexpensive” (just a 300% markup – true, cheap for NYC, and then she said that Korean Soju was better (Soju is a distilled beverage containing ethanol and water. It is usually consumed neat. Considered “Korea’s most popular alcoholic beverage” in 2014 Jinro soju was the largest selling alcohol in the world with sales of 71 million cases worldwide.) because it went better with spicy foods. In fact my wine list included a very nice German GewĂĽrztraminer (GewĂĽrz = spice/seasoning) that goes particularly well with spicy food (and that’s my rebuttal – There Ruth Reichl! Take that!).
My next position was as a bartender at the prestigious Archimbaldo’s restaurant, situated directly to the left of Spark’s Steak House in NYC. Archimbaldo’s was an exceptionally upscale establishment, known for its enchanting ambiance created by candlelight and live opera performances. The restaurant featured a stunning faux opera set of the Italian countryside, meticulously painted and sculpted by the renowned artist David Barrett. This unique setting provided an exquisite backdrop, elevating the dining experience to an unforgettable level.
During my tenure at Archimbaldo’s, I had the distinct honor of serving then NYC Mayor Rudy Giuliani. His visits were always marked by a notable level of security: three large black SUVs would arrive, and armed security teams would dismount from two of the vehicles to sweep the restaurant for potential threats. Once the all-clear was given, Mayor Giuliani would disembark and proceed to a curtained-off booth for his meal, accompanied by his armed bodyguards, including a notable blonde woman who took up strategic posts around the restaurant. It was a unique experience that underscored the high-profile nature of our clientele and the exceptional service standards we maintained.
Sparks Steak House, Home of the Godfather Restaurant eventually bought Archimbaldo’s.
After opening a new bar for a friend in Queens on the renowned Bell Boulevard—a vibrant street lined with over 20 bars, each offering mixed drinks and boasting a minimum of 100 imported beers—I took on a range of responsibilities to ensure a successful launch. I hired the staff, sourced kitchen equipment at auctions, set up the walk-in beer box for the kegs, organized the taps, and reached out to numerous small import companies to curate a world class beer list. This experience not only showcased my organizational and management skills but also underscored my commitment to delivering exceptional bar experiences.
After that, I moved south, to Florida, and then Georgia, and then back to Florida again – where I continue to work in high end craft bartending.
So now that you know a little about who I am, I’ll try in my blog to give you some good tips from experience on how to tend bar, and if you’re a manager, maybe how to manage a few small details better.
At this point, you can go back to the home page to read my posts and learn more.
