ABC Bartending School

The Mysterious Nature of Absinthe

2010-09-25T10:09:00.000-07:00

You have seen paintings of people drinking it. Perhaps you have heard of that it contains properties that create hallucinations? It has a long and illustrious name dated back to the early Greeks. It is sometimes known as the Green Fairy. Have you guessed? Absinthe!

Wormwood extracts and wine soaked wormwood leaves were indeed used for medicinal purposes in Greece. In the 19th century, artists and writers such as Toulouse Lautrec, Vincent Van Gogh,and Oscar Wilde were found of drinking Absinthe. American writer Ernest Hemingway was known to be fond of the drink as well. However, the mysterious side effects of the drink, coupled with a strong reaction against the Bohemian culture lead social conservatives and temperance activists to lobby for a ban on the production and consumption of the drink.even

The liquor type substance is derived from the herbs and flowers of the "grande wormwood" plant. Its qualities are markedly different from those of the other alcoholic beverages such as gin or vodka. Because of the chemicals in the plant, the experience of being intoxicated on this liquor is quite different. It has a very high proof rating thus intoxication occurs far more rapidly when the "green fairy" is consumed without first being diluted. The 19th century ban, which has lasted almost one hundred years, was the result of myths about the hallucinogenic properties of the drink. However, current research has refuted those myths.

In the 1990's the Green Fairy experienced a resurgence in Europe. Now, there are over 200 brands of Absinthe manufactured. The United States allows Absinthe to be sold in this country now absent of thujone, a property of the wormwood plant. Responsible drinking is always required when consuming liquor.

To learn more about alochol, drinks, and a career as a bartender call us now or visit us on the web at http://www.abcbartending.com. We have 145 locations across the nation.

Europe is swept by 1940s fever and the drinks lead the way

2010-08-31T12:33:00.000-07:00

The times they are a changing. Or so the song goes. But over in Europe they are dancing to our Big Band music and drinking our 1940s cocktails.

While many of the popular drinks during that time had a previous history, many found renewed acclaim during the hard times of the war era. Good quality liquor was not easy to find -- nor was it affordable. Thus, the drinking scene turned to mixed cocktails. Rum, however, was easily obtained.

Take a look at this list and see what sounds familiar. Sloe Gin Fizz, Manhattan, Martini, Sherry Flip (made with a raw egg and cream sherry – uh oh!), and Daiquiri. Here is where the story get interesting. A cousin of the Daiquiri, the Hurricane found its place in the annals of drinkology during this era. It all happened in New Orleans. A tavern owner, Pat O’Brien, tired of the cheap rums he had bought and anxious to be done with them, created a sensation with this new concoction of rum and passion fruit syrup. He placed the drink in a hurricane lamp shaped glass and sold it to the soldiers. Little did he know that it would be synonymous with New Orleans 70 plus years later.

You can learn how to make all of the drinks mentioned above and more. Check out our website for class schedules across the nation. ABC Bartending School, everything you need to know about bartending and more.

Retro is in. Do you know your drink history?

2010-07-20T07:14:00.000-07:00

It began innocently enough. In the late 1890s, folks used to drink a tall chilled glass of ginger ale with a twist of lemon peel. One day, a bar tender added bourbon to the drink. While his job was at stake, the drink became an instant success. The result -- his job was secured and the drink began a long and success run that continues today. It remains one of the IBA's (International Bartending Association) drink at the annual World Cocktail Competition.

The Horse's Neck (as this thirst quenching taste is known) has been discussed in papers since 1897. It was a resoundingly popular drink during the 1950s and 60s and remains so today. Required elements: a tall glass, ice, ginger ale, whiskey or brandy, and a spiral of lemon.

Benefits to being a Bartender

2010-06-24T10:15:00.000-07:00

Bartending can be a great job:

1. If you have a good personality
2. You enjoy meeting new people
3. Enjoy listening to others speak
4. If you are looking for a way to network
5. If you want to increase your earning capacity

If you like being around people this job it for you. However, it is best to learn the skills attending to being a bartender from the people who know at ABC Bartending Schools.

Many of the better restaurants and bars will ask for certification. Be prepared! Give yourself a head start in becoming a bartender by earning your certificate first.

Become a Bartender at ABC Bartending School

2009-11-13T12:13:00.000-08:00

So you want to become a bartender to make money, meet people, and have a good time? Well welcome to the world of professional bartending - that’s what bartending is all about.

Bartending has been dubbed the ‘recession-proof’ job of the last and present century. People look to the bartender when times are either good or bad, when they are in need of a friendly face, a smile, and a great drink.

Back in the day, the modern bartender was commonly referred to as a mixologist, which is the art of mixing drinks that has evolved through the years and been featured in such well-known movies as Cocktail and Coyote Ugly and TV shows such as Cheers and The Jackie Gleason Show.

So what are you waiting for? Go to www.abcbartendingnationwide.com, chose a bartending school near you, and start having fun while making money!

Bartending Jobs

2009-09-26T12:00:00.000-07:00

Are you looking for a job as a bartender? If yes, then you may be asking the following question:

How do I get started looking for a bartending job?

Simple, pick the local street in your town that has the most amount of bars. Then go from side to side filling out applications and asking for a bartending position. Remember this very important statement: "The more you go, the more you show and the more you are heard, the better chance of getting a job. However, the less you go and the less you show, the less chance you have at getting a bartending job." If you only go out on 1 interview a week then how many people are honestly going to know that you're looking for work? If you go out on 20 job interviews per week, then the percentages will speak for themselves. Again, get the most amount of job interviews in the least amount of time!

Shirley Temple

2007-06-06T07:45:00.000-07:00

The Shirley Temple Cocktail

glass filled with ice cubes
Almost fill with ginger ale
1/2 oz. grenadine
a cherry

The drink was invented by a bartender at Chasen's restaurant in Beverly Hills, CA. It was named for the famous child actress Shirley Temple, who often visited the restaurant. She was too young to drink alcoholic cocktails like the adult movie stars, when she attended parties or visited with them.
When Temple herself is asked for her opinion of these drinks named for her, she invariably replies that she dislikes them because they are too sweet, and that she does not gain earnings for the use of her name.Later, the popular beverage became available bottled in supermarkets as the first soft drink to include a cherry.

Learn how to make this drink and become a professional bartender at
ABC Bartending Schools nationwide

Bartending School of Chicago
downtown Chicago 312) 664-0704
Chicago suburbs (847) 228-0700

The Hurricane

2007-06-01T10:47:00.000-07:00

The Hurricane
1 oz vodka
1/4 oz grenadine syrup
1 oz gin1 oz light rum
1/2 oz Bacardi® 151 rum
1 oz amaretto almond liqueur
1 oz triple sec
grapefruit juice
pineapple juice

A hurricane is an extremely sweet alcoholic drink made from lime juice, passion fruit syrup and rum. It is one of the most popular drinks among tourists and locals alike in New Orleans.

The creation of this passion fruit-colored relative of a Daiquiri drink is credited to Pat O'Brien. He is reported to have invented the hurricane in the 1940s in New Orleans. Rumors say he needed to get rid of all the rum that southern distributors forced him to buy before he could get a few cases of other spirits. He poured the concoction into hurricane-lamp-shaped glasses and gave it away to sailors. The drink caught on, and it has been part of the celebration ever since.

Learn to make and serve this drink as a professional bartender at
ABC Bartending Schools nationwide.

Bartending School of Los Angeles
2235 North Lake Avenue,
Suite 205Altadena, CA 91001(702) 650-2510
Call Toll Free 1-888-COCKTAIL (1-888-262-5824)
9 AM - 10 PM, 7 Days a Week

The Mint Julep

2007-05-23T09:18:00.000-07:00

Mint Julep

The Mint Julep is a mixed alcoholic drink, or cocktail associated with the Cuisine of the Southern United States and is a featured tradition of the Kentucky Derby.

A mint julep is traditionally made of four ingredients: mint, bourbon, sugar and water. In the use of sugar and mint, it is similar to the mojito.

The drink was probably invented sometime in the 18th Century. U.S. Senator Henry Clay (Whig-Kentucky) introduced the drink to Washington D.C. at the famous Willard Hotel during his residence in the city. The word 'julep' is derived from the Persian 'julab' meaning rose water.

Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup, which some consider a sign of gentility. Others merely find it pleasant to look at. http://www.cocktailtimes.com

Learn to make and serve this drink as a professional bartender from
ABC Bartending Schools nationwide.

Bartending School of NYC
500 8th Avenue
8th Floor Suite 808
Manhattan, NY 10018
Licensed by the New York State Education Department.

The Mojito

2007-05-22T10:04:00.000-07:00

The Mojito
3 fresh mint sprigs
2 tsp sugar
3 tbsp fresh lime juice
1 1/2 oz light rum
club soda

Mojito is a traditional Cuban cocktail which became popular in the United States during the late 1980s, and has recently seen a resurgence in popularity.
A mojito is traditionally made of five ingredients: spearmint, rum, sugar (traditionally sugar cane juice), lime, and carbonated water. Its combination of sweetness and refreshing citrus and spearmint flavors are intended to mask the potent kick of the rum, and have made this clear cocktail a popular summer drink.
The mojito is currently considered a highly fashionable beverage. Its popularity is evidenced by its prominent role in recent Bacardi advertisements. After the daiquiri (another rum-based cocktail), the mojito was the second favorite drink of the writer Ernest Hemingway.[1]. It is rumored that the origin of the word "mojito" is derived from the diminutive of the word "mojo".

Learn how to make and serve this drink as a professional bartender

ABC Bartending School has classes nationwide

Bartending School of South Beach, Florida
901 Alton Road Miami Beach
Call Toll Free 1-888-202-5824
Call 8 AM - 10 PM, 7 Days a Week
305-267-1446

2007-05-21T09:05:00.000-07:00

The Daiquiri

1 ½ oz Rum
2 oz sweet/sour
Add fresh fruit or favored cordial.
Preparation: Pour all over iceBlend on high speed for 5-10 seconds.

The name Daiquirí is also the name of a beach near Santiago, Cuba, and an iron mine in that area. The cocktail was invented about 1905 in a bar named Venus in Santiago, about 23 miles east of the mine, by a group of American mining engineers. Among the engineers present were Jennings Cox, General Manager of the Spanish American Iron Co., J. Francis Linthicum, C. Manning Combs, George W. Pfeiffer, De Berneire Whitaker, C. Merritt Holmes and Proctor O. Persing.

Although stories persist that that Cox invented the drink when he ran out of gin while entertaining American guests, the drink evolved naturally due to the prevalence of lime and sugar.

Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the Daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass. An article in the March 14, 1937 edition of the Miami Herald as well as private correspondence of J.F. Linthicum confirm the recipe and early history.

Consumption of the drink remained localized until 1909, when Admiral Lucius W. Johnson, a US Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington DC, and drinkers of the daiquiri increased over the space of a few decades.

The daiquiri was one of the favorite drinks of writer Ernest Hemingway and president John F. Kennedy

Do you want to become a bartender?

ABC Bartending Schools Nationwide

Bartending School of Tampa, Florida
4601 West Kennedy Boulevard, Suite 112
Tampa, FL 33609 (Near West Shore Mall and the Airport)
(813) 247-7333
Call Toll Free 1-888-COCKTAIL (1-888-262-5824)
Call 8 AM - 10 PM, 7 Days a Week

The Bloody Mary History

2007-05-17T09:46:00.000-07:00

2 parts vodka
3 parts tomato juice
Ground salt and pepper
6 dashes of Worcestershire sauce
5 drops Tabasco
1 tsp. celery salt
1 tsp. horseradish
Dash of lemon or lime juice
Dash of orange juice (optional)
May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables
The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. The New York Herald Tribune (December 2, 1939) printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka." Frenchman Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink. From the New Yorker Magazine, July 1964:
“I initiated the Bloody Mary of today,” he told us. “George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
The epithet "Bloody Mary" is associated with a number of historical and fictional women, most notably Queen Mary I of England (see Bloody Mary (person) for others); however, there is no known connection between the name of the cocktail and any of these people.
The name likely refers to the blood-like color of the cocktail.

Learn to make this drink and more at:

ABC Bartending Schools Nationwide

Bartending School of Orlando, Florida
653 North Mills Avenue
(407) 894-6719
Call Toll Free 1-888-COCKTAIL (1-888-262-5824)
Call 8 AM - 10 PM, 7 Days a Week

The Margarita

2007-05-15T08:57:00.000-07:00

MARGARITA
Cocktail, blend or shake
1 oz Tequila
½ oz Triple Sec
2 oz sweet/sour
Salt rim of glass
Garnish with lime wedge
Just as there are various accounts of the margarita's origins, there are also countless theories on making the perfect margarita, with every bartender claiming to have the definitive recipe. Some add sugar or sugar syrup, some add more tequila, some swear by frozen margaritas, others prefer shaken. Generally a stemmed wide-mouth cocktail glass is used, its rim lightly moistened with a wedge of lime and then dipped briefly in salt to lightly coat it. Then the cocktail is poured in and garnished with a slice of lime.
History
According to one account, the most famous of tequila cocktails, the margarita, was first concocted in 1938 by Danny Herrera, bartender at the Rancho La Gloria bar in Tijuana for aspiring actress Marjorie King. The starlet claimed to be allergic to all liquors except tequila, so Herrera used it to create a new drink for Marjorie and gave it her Spanish name: Margarita.
Another version holds that the margarita was invented on the Fourth of July 1942 in Tommy's Bar in Ciudad Juarez by Pancho Morales, who called it a "daisy," or margarita. Or perhaps you prefer the story that famed Dallas socialite Margarita Sames came up with the cocktail during a Christmas party at her vacation home in Acapulco, serving it to a group of friends that included Tommy Hilton, who introduced to his hotel chain… by:http://www.theworldwidegourmet.com

Learn this drink and more at:
ABC Bartending Schools
Locations Nationwide such as:

Bartending School of Fort Lauderdale, FL
3415 North Dixie Highway Fort Lauderdale, FL 33334
(954) 566-0488
Call Toll Free 1-888-COCKTAIL (1-888-262-5824)
Call 8 AM - 10 PM, 7 Days a Week

The Martini

2007-05-14T09:44:00.000-07:00

The History of the Martini

Rocks, build Dash dry vermouth 1 ½ oz Gin Garnish with an olive
Preparation: Shake over ice.
The true origin of the martini is draped in mystery! There are differing arguments as to who was the first to create the Martini. Many who claim or have been purported to have created the first Martini have varying recipes and names; none of which exactly fit the Martini recipe that exists today. While opinions differ, the modern day Dry Martini consists of Gin and a varying amount of dry white Vermouth (season to taste). An olive, a twist, or a cocktail onion are all acceptable as a garnish. The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862. This particular drink of the time called for 4 parts red, sweet Vermouth to 1 part Gin, garnished with a cherry. The first version included aromatic bitters and Old Tom Gin, which was very sweet and incorporated a strong Juniper flavor. The transformation into what is considered a modern Martini happened gradually. First the Old Tom Gin was replaced with London Dry. Orange Bitters took the place of the aromatic bitters. Afficianados began to replace the red Vermouth with a white, dry Vermouth. The proportions of the drink eventually became equal parts and soon the Dry Martini appeared, olive included.If you dont buy that story, perhaps some of these will win your favor. In 1870 at Julio Richelieu's saloon in Martinez, California a small drink was mixed for visiting miner. Julio placed an olive in the glass before handing it to the man, then named it after his town. Martinez, California continues to hold claim as the birth place of the Martini.
Jerry Thomas of San Francisco printed a bartending book in 1887 with a Martinez recipe. It called for one dash of Bitters, two dashes of Maraschino, one wine glass of Vermouth, two jigs of ice and a pony of Old Tom Gin, served with a slice of lemon. There is a story that claims the drink's name came from the Martini and Henry rifle used by the British army in 1871. The hook was that both the rifle and the drink "shared a strong kick." In 1896, Thomas Stewart published Stewart's Fancy Drinks and How to Mix Them. The book contained a recipe for a drink called the "Marquerite" which called for "1 dash orange bitters, 2/3 Plymouth Gin, and 1/3 French Vermouth." 1888, was the magical year that the word Martini was first mentioned. Martini appeared in the "New and Improved Illustrated Bartending Manual."Finally, in 1911 at the Knickerbocker Hotel in New York the head bartender, a gentleman by the name of Martini di Arma di Taggia, mixed half and half London Gin, Noilly Prat Vermouth and orange bitters. He chilled the drink on ice and strained it into a well chilled glass. Many visitors to the Knickerbocker asked for variations of the drink and added the olive.Regardless of the true origin, the quest for the perfect Martini will no doubt continue. Martini bars continue to hit the scene -- and variations of the Martini abound. In the new millenium, it may seem that anything presented in a martini glass is considered to be a Martini. While that may or may not be true, we advise that you enjoy the moment! If it tastes good, it'll taste even better in a martini glass!

ABC Bartending School of Miami, Florida
7329 West Flagler Street 305-267-1446
Call Toll Free 1-888-202-5824
Call 8 AM - 10 PM, 7 Days a Week

information courtesy of http://www.martiniart.com

The Cosmopolitan

2007-05-11T13:19:00.000-07:00

The Cosmopolitan
1/2 oz. Triple sec1 oz. VodkaSplash Cranberry1/2 oz. Lime Juice 1 Lime Wedge

This origins of the Cosmopolitan are somewhat disputed. According to the International Bartenders Association the original recipe is based on Absolut Citron. Most sources credit South Beach, Florida bartender Cheryl Cook with the original creation. In an online interview, Cheryl Cook states she created the drink in 1985 or 1986:“What overwhelmed me was the number of people who ordered Martinis just to be seen with a Martini glass in their hand. It was on this realization that gave me the idea to create a drink that everyone could palate and was visually stunning in that classic glass. This is what the Cosmo was based on.”

Her original recipes called for "Absolut Citron, a splash of Triple Sec, a drop of roses lime and just enough cranberry to make it oh so pretty in pink."The next person involved in the creation of the drink was Toby Cecchini of Manhattan. While working at The Odeon in 1987/1988, Cecchini worked from a poorly described version of Cook's original drink, and developed a slightly different version using Cointreau and fresh-squeezed lime juice. Cecchini's version has become the common standard method for preparing the drink.

An alternate account names the creator as Neal Murray of the Cork & Cleaver steakhouse in Minneapolis in 1975. The Cosmopolitan gained popularity fairly quickly, traveling from Miami to San Francisco, to New York. It really gained in popularity in the 1990s, and was further popularized among young women by its frequent mention on the the television program Sex and the City.

This is just a taste of what you can learn at ABC Bartending Schools.
There is always an ABC Bartending School close to you.
http://www.abcbartendingschool.com

Fort Lauderdale Bartending School

2007-02-02T07:26:00.000-08:00

There is no better place to learn to bartend than in beautiful Fort Lauderdale. The Original Fort Lauderdale bartending School, ABC has a talanted teaching staff and great class hours. Our job placement assistance program is the best in the country. Give our staff a call at (954) 566-0488 .

ABC Bartending School Fort lauderdale
3419 North Dixie Highway
Fort Lauderdale, FL 33334

Boston Bartending Schools

2006-08-31T08:01:00.000-07:00

ABC Bartending School is open in the Boston area . The school owner Tony Sylvester is licenced from the DOE and OSA in the Commonwealth of Massachusetts to operate his Boston bartending school. The school is located in the Government Center area on Portland Street.

For those who need to get started ASAP, I recommend you call Bill Green (The Godfather of Mixology in New England). He currently has the best reputation in the Boston Area for training and placing bartenders. His school number is 617-536-7272.

Sincerely ,
Tony Sylvester
CEO ABC Bartending Schools Nationwide

A new Seattle, Washington bartending school

2006-04-11T08:08:00.000-07:00

Our new school in Seattle, Washington. No other school system has placed more bartenders into jobs accross the nation than ABC Bartending Schools.

Check out out new Denver, Colorado bartending school

2006-04-11T07:58:00.000-07:00

ABC Bartending School has opened a bartending school in Denver Colorado.

It is located at:
3600 Beeler St. Suite 130
Denver, Colorado
80237
Phone: 303-741-5004

Conveniently located near Boulder, Colorado Springs, and Thornton.

Term: Spirit or Liquor

2005-09-16T06:18:00.000-07:00

Gino Nardone
Director- Atlanta ABC Bartending Schools
2359 Windy Hill Road #309
Marietta, GA 30067

1. When used in advertising in the hospitality industry, the phrase 'Beef and Spirits' is used when wanting to indicate an establishment has a full liquor bar.
2. Liquor: A liquid substance that is distilled rather than a fermented alcoholic bevarage. (not to be confused with a liqueur)

Champagne Trivia

2005-09-16T06:15:00.000-07:00

Jodi Brust
Instructor- San Francisco ABC Bartending Schools
15694 East 14th Street
San Leandro, CA 94578

Note: Manufacturers of champagne can only be labeled champagne if the wine is produced in the Champagne region of France.

Cordials and Liqueurs

2005-09-16T06:14:00.000-07:00

Fernando Barone
Director- NYC ABC Bartending Schools
500 Eighth Avenue #801
Manhattan, NY 10016

These terms are interchangeable: cordials and liqueurs are products obtained by mixing fruits, flowers, plants or pure juices. Liqueurs and cordials are sometimes classified according to their basic ingredients; plants, fruits and cremes. In the herb, seed and plant liqueurs there is usually no single dominant flavor that will be distinguishable more so that others. The cremes are so called because of their consistency and usual have a primary flavor. Example: creme de menthe

Wine Trivia

2005-09-16T06:12:00.000-07:00

Sharon White
Director- ABC Bartending Schools
211366 Amalgam Way, Suite DRancho Cordova, California 95670

Q. How do you make a white wine from a red grape?
A. Remove the grape skin.

Benedictine Trivia

2005-09-15T06:25:00.000-07:00

Benny Bozeman
Director- Columbus ABC Bartending School
1505 Bethel Road
Columbus, OH 43214

The inscription found on every bottle of Benedictine (D.O.M) stands for 'Deo Optimo Maximi' meaning 'To God, most God, most great.' The discovery of Benedictine is credited to one of the Benedicitne monks in 1510. The still-secret formula of Benedictine is known only by three persons in the world. Including some plants and herbs, some twenty-seven altogether have been carefully guarded and handed down through generations as the recipe for Benedictine.

Cognac Trivia

2005-09-15T06:24:00.001-07:00

Brian Meola
Director - WPB ABC Bartending Schools
1711 Worthington Road
West Palm Beach, FL 33409

To be labeled a Cognac the distiller must be located in the seven areas which were circumscribed onto law in 1909 by the French government as the only areas where bradny designated as Cognac could be made. Remember : 'All Cognacs are brandies but not all brandies are Cognacs'

Dom Perignon Trivia

2005-09-15T06:24:00.000-07:00

Kelly Curtis
Director- Chicago ABC Bartending Schools
1034 West Belmont
Chicago, IL 60657

One of the world's greatest champagnes was named after a blind Benedictine monk, Dom Perignon (1639-1715), who invented this sparkling wine and was himself a wine expert who added a short lived second fermentation to his wine. Dom Perignon sought to induce the second, accidental fermentation of the wine of champagne at a given time, regulate it and keep the effervescence in the wine having understood that the pressure was due to the carbon dioxide, he decided to use bottles made of thicker glass and better corks, secured with a wire to protect his special champagne.

Cacao Trivia

2005-09-15T06:23:00.000-07:00

Cacao Trivia

Greg Abate
Director- Las Vegas ABC Bartending Schools
557 East Sahara Avenue
Las Vegas, NV 89104

What is the difference between white crème de cacao and dark crème de cacao? or the difference between white crème de menthe and dark crème de menthe?

A) Food coloring! Most spirits have food coloring added to them for looks only. There is no difference in taste.

Liquor Trivia - Seagram's V.O.

2005-08-25T07:25:00.000-07:00

What does the ribbon on the neck of every bottle of Seagram's V.O. represent?

Erin Edgar
Director- ABC Bartending Schools San Francisco
15694 East 14th Street
San Leandro, CA 94578

The Broufman family chose the racing colors of the Seagram stables to give every bottle of Seagram's V.O. a distinguishing mark. It's thoroughbred stables had run the King's and Queen's plates twenty times. The black and yellow ribbon around the neck and shoulder of a V.O. bottle represents a small piece of the ten thousand miles of ribbon it takes to decorate these bottles each year.

Liquor Trivia - Cutty Sark

2005-08-25T07:24:00.000-07:00

How did Cutty Sark get it's name?

Mark Platte
ABC Bartending Schools - Detroit
27615 John R. Road
Madison Heights, MI 48071

On the label of every bottle of Cutty Sark Scotch is a picture of a well-known clipper ship which roamed the sea's in the late 1800's. It was called the 'Cutty Sark'. The clipper ship was in fact named after the witch 'cutty sark' in Robert Burns' poem 'Tom O'Shaunter'. Thus the clipper ship on every bottle of Cutty Sark was named after the witch 'Cutty Sark'.

Tequila Trivia

2005-08-19T09:37:00.000-07:00

John Kane
ABC Bartending Schools- Director
Phenix, AZ
5032 South Ash Avenue Tempe, AZ 85282

Where is Tequila made?
Tequila is designated officially as a 'distinctive product of Mexico'. It is a specialized mescal - the first distilled spirit produced on the Norht American continent. Tequila is often confused with pulque and mescal, two alcohols that are in fact related to tequila but are yet quite distinct from it- and each other. All three are produced in Mexico and are derived from some species of the agave plant (it can be produced from 6 or more species of the agave plant). Tequila is mescal with two distinguishing features: It can be made only from one species of agave and in only restricted areas of Mexico. Remember -'ALL Tequila is mescal but not all mescal is Tequila!'

Bacardi Rum Trivia

2005-08-19T09:36:00.000-07:00

Kim - Director
ABC Bartending Schools
Los Angeles, California
5036 Katella Avenue Los Alamitos, CA 90720

Did you know that the 'Bacardi Cocktail' can only be made with Bacardi Rum? This cocktail is named after the well known rum which dates back to the early 1860's and is made from sugar kanes. Bacardi had it's day in court to claim the drink in 1936 when the Bacardi Co. succesfully defended their drink to the New York Supreme Court. The Bacardi Co. contended that many bars and restaurants were serving a 'Bacardi' cocktail made with rums other than Bacardi and that the use of any rum other than Bacardi was a misrepresentation of their brand and quality. The court agreed and the Bacardi Cocktail was legally recognized and enforced to be made exclusively with Bacardi rum.

Another interesting piece is why the Bacardi bottle has a bat in their labels. In Puerto Rico, the leading distributor of Bacardi rum, the bat has come to signify 'long life and prosperity' so much so that even in their corporate offices are situated under a large bat-like dome that covers the entire complex.

A Natural High

2005-08-16T06:03:00.000-07:00

Anthony J. Sylvester
CEO ABC Bartending Schools
3419 North Dixie Highway Fort Lauderdale, FL 33334

Recently the Sylvester family on a return trip from New York had a 2 hour layover in Orlando, Florida. When Tony Jr. overheard 2 men talking about ABC Bartending Schools. AJ then went to his mother and told her what he had overheard. Karen, Charlee and AJ then approached both men and asked them if they were talking about ABC. As it turns out, one of the men was a student who had just graduated that week from the ABC campus in Orlando. His name was Javier Oramas and he was telling his friend what a great time he had at the school. Karen then introduced herself and explained who she was to which Javier complemented the program and instruction at ABC. Karen then called Tony in Fort Lauderdale and told him of this great experience. Wow, how much better can it get for a father to have his son and family at an airport overhear people singing the praises of his company. It was a 'natural high' as they say when Karen called me from the airport in Orlando and told me the story.

Trivia - History of Galliano liqueur

2005-08-05T06:26:00.000-07:00

Tony Sylvester CEO
West Palm Beach Florida
ABC Bartending Schools
3419 North Dixie Highway Fort Lauderdale, FL 33334

Did you know that Galliano was named after an Italian war hero? Major Guiseppe Galliano was a member of the Italian Abyssinian forces in Ethiopia in 1895. He commanded the troops that succesfully defended a small fort in Enda Jesus. Major Galliano had only 2,300 men against a Abyssinian army with over 80,000. Wow! Sounds like the Alamo all over again? Only this time the hero lived and went on to become part of Italian folklore. In 1969 Galliano got a big boost in sales from a top surfer named Harvey who, after loosing a surfing competition, Harvey tossed down a few at the local bar with his favorite drink - a screwdriver with a dash of Galliano! Harvey gave himself a little too much and in leaving the bar, started to bang along from wall to wall and thus the 'Harvey Wallbanger' was born. Being he was a regular at the bar, he was given the nickname 'wallbanger' and his drink became known as the (you guessed it) 'Harvey Wallbanger'.

New Orleans exhibit traces the story of the cocktail

2005-08-02T12:40:00.000-07:00

Noel Shaw ABC- Orlando Bartending School Director
653 North Mills Avenue Orlando, FL 32803

Ifyou're a true mixologist you should definitely check out this museum in New Orleans. It is stacked with bar and mixing paraphernalia plus a timeline tracing the American cocktail from the early 19th century to the present. It's a great way to gain the sense of history of the bar business and it's catalysts...the cocktail! Call 516-355-6319 for info and museum hours or check them out online at http://www.museumoftheamericancocktail.org/

Drinks On Demand

2005-08-02T12:36:00.000-07:00

Dan Bygden
Director- Tampa ABC Bartending Schools
4601 West Kennedy BLVD Tampa, FL 33609

If you're a boater or just have an eye for the latest in bar mixology, you don't want to pass up this Super Sidebar bevarage system which will certainly make life behind the bar that much easier, if not more convinient! See it at http://www.supersidebar.com/.

Dressing for Success

2005-08-02T12:34:00.000-07:00

Brandon D. Sullivan
Placement Director
3419 North Dixie Highway Fort Lauderdale, FL 33334

One of the best way's to get a job is to "look the part to get the part". As a bartender you should always look the part of a bartender when going on job interviews. Always wear your black and whites or your more professional attire...it helps you look the part and that's 50% of the job interview and gets you that much closer to working behind the bar!

Welcome to the ABC Bartending School Blog

2005-07-20T07:56:00.000-07:00

Check back here for to learn more about our bartending schools. Visit our website at http://www.abcbartending.com . You can telephone us at 1-888-Cocktail (1-888-262-5824).