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Today, we’re going to make our very first bitters, and since it’s winter I thought we could focus on a bitters that reflects the season and will hopefully get us through the winter! We’re going to use the tinctures we prepared in our Flavor Library video!Before...
Mixing glass are both beautiful and frustrating. In San Francisco near where I live, you can't have a craft cocktail bar without a Yarai Mixing glass. But glass means risk of breakage - so today I'm going to look a few different types and I'll give my recommendation...
Learn how to calculate cocktail cost, price drinks for profit, and manage ingredient costs with a simple, accurate costing formula.
I finally caught the bug, and I am trying my hand at making my own bitters. This is my first attempt and I want to approach the task the same way a wine maker, or a spirits blender would. Instead of throwing a bunch of ingredients together and letting the infusion...
It’s that time of year again – time for seasonal cocktail menu changes. When I start creating the next cocktail menu, I always focus first on using ingredients that are local (if possible) or at least in-season a that time of the year. But every time, I struggle with...
Discover the essential tools, barware, and supplies I bring to every private bartending event to deliver smooth, professional cocktail service.
With all our recent talk about Infusions, it was only a matter of time – this week, we will try Nitro Infusion and see how it compares to the traditional infusion methods for vodka (starting & finishing) and simple syrup. This is a new culinary technique which was...
This week we’re taking the final step with our Lemon Infusion (that we started here and finished here) and turning it into Limoncello, an Italian liqueur. If you do a Google Search online, you’ll quickly find there are dozens (if not hundreds) of videos and recipes...
This is a special post we’re doing to join in on Liquor.com’s Best Bourbon Experiences Roundup. Being an avid Manhattan lover, I have so many great Bourbon experiences that it was really tough to pick a favorite. But I ended up deciding to talk about a pretty recent...
One of the main reasons I started A Bar Above was not just to educate others, but to experiment with new things. Today marks our first true “experimentation” post! I’ve been running a barrel-aged cocktail program at my work for about two years now, so I’ve rinsed out...
Everybody knows fresh juice is a cornerstone of mixology, and the first step for anyone looking to grow their skills as a bartender. So last week when I was preparing the Singapore and Jalisco Slings for Mixology Monday, I knew I had to use fresh juice. I realize that...
I get asked this question a lot – “What’s the difference between a Bartender and a Mixologist?” It seems like nowadays the words “Mixology” and “Mixologist” have a negative (and/or “hipster”) connotation. I truly think the words refer to different roles, both...
