February 2020

Lot 15 is located within the Kixby Hotel at Herald Square in New York City.

This new cocktail lounge reimagines old-world New York with delicious fare curated by Executive Chef Stephen Parker, and inventive cocktails created by head bartender Cameron Shaw. Her curated cocktail program is categorized in sections by Stirred, Shaken, Built, and Zero Proof, and showcases familiar yet sophisticated options including Vegan Sours, a Lemon Drop Martini, a sky blue Aviation which is built on the prototype of the Last Word, an Airmail Daiquiri, and a French 75 lovechild with honey, in addition to beer and wine.

Cameron Shaw

Since relocating to New York City, Cameron Shaw, has held a couple managerial and bartender positions, before meeting up with pioneer mixologist and beverage consultant, Pamela Wiznitzer, who had been hired to curate the bar program at The Look Up rooftop bar, also within the Kixby Hotel. After honing her skills alongside Wiznitzer, Shaw was offered a position to lead the beverage program for Lot 15, which officially opened in October. When creating menus, Shaw focuses on fitting together guest preferences, diversity in style, presentation, and ABV, and efficiency behind the bar with her own creative point of view.

Lot 15

Chilled Magazine caught up with Cameron Shaw to find out exactly what is needed to curate a creative cocktail program. Here’s what she had to say.

Can you guide us through your new cocktail program, highlighting the specifics of curating the menu for each of the four distinct categories: Stirred, Shaken, Built, and Zero Proof.

Our cocktail menu at Lot 15 is really a love letter to two of the most important foundational elements of modern cocktail culture: classic cocktails and our guests. By grouping cocktails that are executed or constructed similarly, we aim to not only give our guests the perfect execution of their favorite classic cocktail, but also guide their next round to something a bit more adventurous that is still tied to those cocktails they already know they enjoy.

Our cocktails are broken down first by the method used to make them: Stirred, which tends to be more spiritous and rich; Shaken, incorporating a non-spirit ingredient that will hold aeration when shaken (usually citrus juice); and Built, which are mixed in the serving vessel, often the simplest cocktails. Additionally, we have a section of Zero Proof cocktails, which feature a grownup-worthy spritz and a take on a Martini. Under each method section, there are groupings of three drinks that are all variations on a theme, e.g. Martinis, Daiquiris, or Daisies (cocktails which are sweetened with orange liqueur). For the most part, these are simply classic cocktail recipes, fine-tuned to reflect the palate of the modern guest.

Espresso Martini

Recently there’s been a greater interest in low-calorie and non-alcoholic beverage options, which you are offering in your zero proof category. Do you take calorie content into consideration when creating new drink offerings?

When creating a cocktail menu, I try to have a mix of proof-levels and added sugar contents represented. This allows each guest to tailor their experience to their needs or desires. Calorie content, which is a product of proof and sugar content, is a tricky thing with cocktails—alcohol and sugar are excellent vehicles for flavor and texture, so if you’re really looking for the most delicious bang for your caloric buck at a cocktail bar, my recommendation is usually to order one drink from the cocktail menu that really appeals to you, and then switch to Highballs, which are actually a really wonderful way to explore a spirits category if you’re looking to have a lower calorie night out.

Aviaton

Beyond the drinks themselves, what other details are involved when creating a cocktail menu, such as glassware, food pairings, garnishing, etc.? 

I work closely with our Executive Chef Stephen Parker, to ensure that our beverage menu dovetailed nicely with our food offerings and that both reflect an old school New York sensibility with that sprinkle of modern. In addition to having a point of view that guides your program, keeping an eye to the executability of your program is key. We consolidated our program down to four key pieces of utility glassware, and keep garnishes simple and quick to execute, really relying on the quality of the beverage in the glass to astound.

Plum Spritz

Tell us about what you will take away from creating this program?

I’ve been so lucky to have worked alongside one of the owners, Julie Mulligan, who has been the guiding force while we work to grow Lot 15 into its own fully realized brand. Julie is the heart of both Lot 15 and the rooftop bar The Lookup, and her intimate relationship is at the core of the brand, allowing each to have its own identity while keeping that familial tie to the main brand.

Here are some examples of cocktails from each category

Stirred: Savory Martini made with 2 oz. Belvedere Smogory Forest Vodka, ½ oz. Lustau Manzanilla Sherry, ½ oz. Carpano Dry Vermouth, 2 dashes Bitter Truth Olive Bitters. Combine all ingredients in a mixing glass, stir until thoroughly chilled and appropriately diluted. Serve up (preferably in a glass fresh from the freezer), and garnish with a few really delicious olives (we use castelvatrano olives).

Shaken: Espresso Martini made with 1 oz. Tromba Reposado Tequila, 1 oz. Borghetti coffee liqueur, ½ oz. Averna, 1 oz. cold brew coffee. Shake, shake, shake some more. Fine strain into a chilled coupe and garnish with a few espresso beans.

Built: Kobi Highball to make open a chilled bottle of Topo Chico, pour out 2 oz. Pour in 2 oz. of Suntory Toki straight from the freezer. Express a lemon peel over the mouth of the bottle and tuck it inside. Stupidly simple and yet still so very delicious.

Zero Proof: Plum Spritz made with 1 ½ oz. Plum Ginger Shrub, 3 dashes Fee Brothers’ Cardamom Bitters, Wolffer Estate Petit Rosé (this is a ver jus based non-alcoholic soda) to top. Into a wine glass, build ice, bitters, shrub, and Petit Rosé. Give the ice a gentle lift to combine, garnish with an expressed grapefruit peel. (plum ginger shrub recipe: run 10 pitted plums and a 2 inch piece of ginger through a centrifugal juicer. Add 500g sugar, 300ml red wine vinegar, and 75ml balsamic vinegar. Stir to fully dissolve the sugar).

The post Ask A Bartender: How Cameron Shaw Categorizes her Cocktail Menu appeared first on Chilled Magazine.

Source: Mixology News

ON National Margarita Day, Saturday February 22nd, CheapCaribbean, the online travel agency specializing in beach vacations will reimburse the first 100 people who tweet a photo with a Margarita in hand and tag @CheapCaribbean for their libation.

@TheTravelingIslandGirl

You must tag @CheapCaribbean and #MoreMargs to qualify. CheapCaribbean will Venmo $10 to the winners directly. Additionally, anyone who participates will be entered to win an all-inclusive three-night trip for two to Hotel Riu Tequila in Riviera Maya (including flights)!

Poblano-Chile Margarita

Tweet your Marg on FEBRUARY 22, from 3 p.m. until 11:59 p.m. EST and celebrate National Margarita Day on CheapCaribbean.

The post Get a FREE Margarita this National Margarita Day, Saturday February 22 appeared first on Chilled Magazine.

Source: Mixology News

Irish Gins

If you wish to get away from the St. Patrick’s Day staples of green beer, whiskey and Irish coffees, these days Ireland has a plethora of gins to offer. Most of these are an outgrowth of the Irish distillery-building boom; like the many craft distilleries in America, the new crop of Irish distillers has turned to gin as a brand-building product while they wait for their whiskeys to mature. These four gins are each distinctive in their own way, reflective of the Emerald Isle and the people who live there.

Bertha’s Revenge Irish Milk Gin

If you’re looking a proper yarn to tell, reach for a bottle of this stuff and tell them it’s (Scout’s honor here) gin made from milk. Named for a legendary County Kerry cow that lived to age 49, birthing many calves and getting into The Guinness Book of World Records in the process, it really is made from whey, the dairy byproduct of cheese-making. Special yeasts are used to ferment the milk sugars, which are then distilled in the usual way.

Bertha’s Revenge Irish Milk Gin

Dingle Original Gin

Before County Kerry’s Dingle Distillery was able to sell people its single malt and pot still whiskeys, they had this London Dry Gin. County Kerry is one of the most filmed places on earth, used as a setting in numerous films (whether they had anything to do with Ireland or not; it was used as Luke Skywalker’s retreat in The Last Jedi), and I’ve long thought the choice of botanicals spoke of the place: rowan berry harvested from the mountain ash trees, fuchsia, bog myrtle (which was used to flavor Irish beer before the advent of hops), hawthorn and heather.

Dingle Original Gin

Glendalough Wild Botanical Gin

Glendalough started by producing four batches of seasonal gin, based on true locavore fashion by harvesting the botanicals that were in-season in their namesake valley, in County Wicklow. These are things like alexander seeds, ground ivy, hawthorn berries, sage, rowan berries, rosehips and sloe berries. Although undeniably trendy, the seasonal concept had the problem of requiring bars using it to regularly update their cocktail menus. In 2017 they introduced their “all-season” Wild Botanical brand, which takes a more traditional base and mixes it with their original wild and local concept.

Glendalough Wild Botanical Gin

Ha’Penny Rhubarb Gin

Alltech puts a special twist on their Ha’Penny Dublin Dry Gin by including rhubarb. As anyone who has enjoyed a good slice of rhubarb pie or a helping of rhubarb crumble knows, that plant is refreshing stuff, and this rhubarb-influenced gin is at its best in pick-me-up summer drinks. Still, it’s offbeat enough to be worth a try in the very late winter weather of St. Patrick’s Day, perhaps paired with one of the aforementioned desserts.

Ha’Penny Rhubarb Gin

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Source: Mixology News

St. Patrick’s Day is March 17. For most of us on the emerald holiday, we choose to celebrate the passing of Ireland’s patron saint by hoisting a dram in his name a good choice is one of the five new Irish whiskeys that have come out in just the last few months.

Jameson Cold Brew

If whiskey really is a stimulant, then this concoction is that much more of a pick-me-up. It takes Jameson and stirs in cold brew coffee; the cold brew part is necessary because, as some American craft distillers discovered, hot brew adds far too much bitterness to the end product. That cold brew is 100% Brazilian and Columbian Arabica beans, and the result is that a shot of Jameson Cold Brew has as much caffeine as a shot of espresso.

Jameson Cold Brew

Kilbeggan Single Pot Still

This is an odd, but classic example of Ireland’s signature style of whiskey, mixing the mandated malted and unmalted barley with a 2.5% proportion of oats. It draws on a recipe in use at the original Kilbeggan Distillery in the late 19^th Century, and the addition of the oats are said to soften what is ordinarily a robust and spicy style of whiskey. Add in that it’s made on the oldest working set of pot stills in Ireland and you’ve got a story to tell that is very Irish, while having nothing to do with pots of gold or driving off snakes.

Kilbeggan Single Pot Still

McConnell’s Irish Whiskey

Before Prohibition, McConnell’s was one of the most popular Irish whiskey brands in America; the revived version only made it back to the U.S. in February 2020. The new McConnell’s is a creation of Conecuh Brands, the same folks who make Clyde May’s Alabama Whiskey, using stock made at the Great Northern Distillery (the second whiskey distillery created by John Teeling, that whiskey family’s patriarch). If you’re looking for the latest thing to cross the Atlantic from Ireland, this is it.

McConnell’s Irish Whiskey

Midleton Very Rare Dair Ghaelach Knockrath Forest

The classy choice among these latest whiskeys from Ireland is the third part of the Dair Ghaelach series, which takes some well-aged Midleton single pot still whiskey and finishes it in casks fashioned from new Irish oak. The latter is especially noteworthy in that Ireland’s mild climate doesn’t experience harsh winters, so tree growth never really stops, giving the wood a wide grain. As a barrel aging nerd can tell you (and I happen to be one), a wide wood grain increases the absorption of compounds out of the wood. Thus, this particular whiskey (made from stock ranging from 13 to 26 years old) takes that well-aged, mellow-but-spicy pot still whiskey and adds a hefty dollop of vanilla to it.

Midleton Very Rare Dair Ghaelach Knockrath Forest

Tyrconnell 16 year old Oloroso & Moscatel Cask-Finished

This expression takes the 16 year old, Cooley-made single malt behind the Tyrconnell, finishes it in two batches and brings those batches together. What makes it so interesting is how those batches clash. Oloroso is nutty and dry, while Moscatel is a raisin-like dessert wine. Instead of a balance, what one gets is a journey, as the whiskey starts with showing you its own nature, then the Oloroso and finally the Moscatel.

Tyrconnell 16 year old Oloroso & Moscatel Cask-Finished

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Source: Mixology News

Jameson Cold Brew is a new, one-of-a-kind whiskey with natural cold brew flavor created out of passion for quality, culture and tast of damn good coffee.

Irish Whiskey and coffee have always been a timeless pairing. Jameson Cold Brew delivers a new way to savor the duo.

The post Jameson Cold Brew appeared first on Chilled Magazine.

Source: Mixology News

After hundreds of years of illegal production, poitin (known as the Original Irish Spirit) was made legal in 1997.

Dave Mulligan, owner of Bar 1661, the world’s first poitin-focused cocktail bar located in Dublin serves this classic riff on Irish Coffee using Mad March Hare Irish Poitin, one of the first premium Irish poitins to be made commercially following legalization.

Belfast Coffee

Belfast Coffee

Ingredients:

• 3 parts cold brew coffee
• 2 parts Mad March Hare Irish Poitín
• 1 part demerara syrup
• Double (heavy) cream
• Nutmeg on top

Preparation: Prepare coffee; stir ingredients into a Nick and Nora glass. Top with double cream. Garnish with nutmeg. Watch the video to lean how-to make heavy cream.

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Source: Mixology News

Beyond being made in Hibernia, Irish whiskey has a handful distinguishing characteristics, things that make it distinctive from the Scotch whisky made just across the Irish Sea.

The signature style, though, is single pot still whiskey. This style of whiskey-making fell onto hard times, along with the rest of the Irish whiskey industry, but has enjoyed a revival hand-in-glove with the broader resurgence of Irish whiskey in recent years.

Like Scotch whisky, the Irish make malt whiskey (100% malted barley, distilled in pot stills) and grain whiskey (mix of grains, distilled in column stills), and bring these together in blended whiskeys like Bushmills. Unlike the Scots, they have a third, traditional style thrown into the mix: pot still whiskey. The style is said to have originated as a way of skirting the British revenuer, when a tax on malted barley was imposed in 1785. Irish distillers responded by making whiskey with a mixture of malted barley and (untaxed) regular barley, incidentally creating a distinctively robust, spicier spirit. For much of the early 19th Century, pot still whiskey helped make Ireland the world’s leading exporter in the whiskey trade.

In more modern times, the Irish suffered heavily in the world whiskey bust of the 1970s, when (in quite a contrast to today) changing tastes left whiskey-makers around the world sitting on an ocean of aging, brown spirits no one wanted to buy. Rounds of distillery closures and brand consolidations left the Republic of Ireland with just one working distillery: New Midleton, home of Jameson and Powers. Bushmills was still around, but is in Northern Ireland, so technically is like making Irish whiskey in Britain.

Of the two, though, only Midleton remained committed to making pot still whiskey. This was largely thanks to the efforts of second-generation master distiller Barry Crockett, who stood at the helm of the distillery from 1981 to 2013. His work was instrumental in making Midleton the platform from which single pot still whiskeys rebounded, as can be seen in brands like Green Spot and Redbreast.

It’s only recently that “single pot still whiskey” could refer to a product made anywhere but Midleton, however. Dingle and Teeling now have their own single pot still whiskeys out, and these were joined just this winter by Kilbeggan Single Pot Still. Some of the other new Irish distilleries are known to be making it, but don’t have any ready for market yet. That will be coming soon though, and as the portfolio of single pot still whiskeys available grows and gains in variety, so the signature style of Irish whiskey will return to full flower.

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Source: Mixology News

Whether you drink it on the rocks or frozen, with traditional ingredients or a total riff, celebrate National Margarita Day this Saturday, February 22nd with the timeless favorite in hand.

Try the Margarita Negra for an innovative spin on the classic.

Margarita Negra

Margarita Negra

Ingredients:

• 1 oz. Copper & Kings Destillaré Café
• 1 oz. mezcal
• 3/4 oz. fresh lime juice
• 3/4 oz. Mexican Coca-Cola syrup reduction*

Preparation: Combine ingredients in shaker. Add ice and shake. Strain into a rocks glass. Garnish with brandied and salted cherry. *Mexican Cola Syrup: In a saucepan, combine equal parts by weight Mexican Coca-Cola and Demerara sugar. Bring to a boil over high heat. Once boiling, turn the heat to medium and simmer for about 20-25 minutes until the liquid has been reduced to about half. Stir periodically to ensure the sugar is fully dissolved. Remove from the heat and let the syrup cool completely. Once cooled, pour it back into the cola bottle (or other bottle) and refrigerate for up to two weeks.

Copper & Kings Destillaré Café
Copper & Kings American Brandy Co. announces its latest pure copper pot-distilled luxury cordial: Destillaré Café, an intense coffee liqueur built with a robust cold brew natural coffee foundation.

Copper & Kings uses small batch copper pot-distillation to forge untraditional, non-derivative, pure pot-distilled American apple and grape brandies, absinthe, gin and Destillaré liqueurs that are non-chill filtered with no added sugar, colors, artificial flavors, or synthetic chemicals. The state-of-the-art distillery exclusively focuses on the distillation of brandy-based spirits. Copper & Kings, located at 1121 E. Washington St. in Butchertown, is owned by beverage entrepreneurs Joe and Lesley Heron. For more information, visit CopperandKings.com or follow @CopperAndKings on Facebook and Twitter.

The post Drink of the Week: Margarita Negra appeared first on Chilled Magazine.

Source: Mixology News

Evidence behind the origins of vodka is limited, with some claiming it was created in Poland in the 8th century, and others believing 9th century Russia.

Vodka is a satisfying drink with a fine history, so it’s no shocker that both Poland and Russia assertively define it as their own.

As far as consumption goes, it’s worth noting the validity of sipping on a spirit neat. Drinking neat is the perfect way to precisely appreciate every detail of what the distiller has created. Most vodka will go down the hatch relatively smoothly and painlessly, failing to have a rough “bite” or aftertaste. Which is why the Russians and Polish have insistently sipped it neat for centuries! Tempted to adopt the traditions of true vodka craftsmen? Chilled gives you our top 10 list of Polish vodkas to sip neat! In no special order.

Wódka

Here we have an honest vodka, made by people who are passionate about the spirit. The process of the Polish spirit entails the following: The rye is obtained, it is then milled, cooked, and fermented. It is distilled five times and mellowed through a charcoal filter twice. Finally, it sits and rests. That’s all. The result is clean, high-quality vodka that tastes good in and out of cocktails.

Wódka Vodka

Luksusowa

This Potato vodka targets a masculine consumer market, stating boldly that their spirit is made from “the manliest of all vegetables.” With a name that means “luxurious” in Polish, Luksusowa is premium vodka created in 1928. First, they take “100% Polish potatoes and mash the hell out of them.” Then ferment and distill it through a single copper column making a raw spirit of about 90% ABV. They also make sure to dispose of impurities and fusil oils. Lastly, it’s diluted with only the purest water to 40% ABV and filtered for clarity.

Luksusowa Vodka

Sobieski

Named in honor of John III Sobieski, king of the Polish–Lithuanian Commonwealth from 1674 to 1696. Sobieski’s basic vodka is 100% pure rye vodka. It is distilled in Poland with quality rye and crystalline water only. They produce four flavored vodkas made from fruit juice: Raspberry, Lemon, Orange, and Vanilla. It’s not only premium quality vodka but it’s a history lesson in a bottle.

Sobieski Vodka

Chopin

Here’s a brand that puts a different spin and strays away from the generic definition of vodka. Tadeusz Dorda, Founder and CEO explains, “We are set apart from other vodka brands not only by our unique philosophy but also because we do not produce any artificially flavored vodka. We prefer to keep our vodkas pure and let their ingredients speak for themselves.” Chopin produces three different single-ingredient vodkas: potato, rye and wheat.

Chopin Vodka

Belevedere

Made in one of the world’s longest operating Polish distilleries stationed in the heart of central Poland, Polmos Zyrardów has been producing vodka since 1910. With one of the world’s strictest production regulations, each step of the production of Belvedere Vodka must take place on Polish soil with locally sourced ingredients respective to Polish vodka geographical requirements.

Belevedere Vodka

Wyborowa Klasyczna

Award-winning Wyborowa is a contender for most popular Polish vodka in the world. It finds itself as a top pick for weddings in Poland. The flagship bottle is produced from Polish rye. Flavor-wise, Wyborowa is not the mildest of vodkas in the market, but fortunately it’s well balanced.

Wyborowa Klasyczna Vodka

Żubrówka—Bison Grass Vodka

There is no other vodka that tastes like Żubrówka. The rye-based distillate is flavored with bison grass, which grows in the Białowieża forest. It tastes great when mixed but is unmatched when left on its own. Its taste is described as a mild fragrance of mown hay with a subtle “floral taste.”

Żubrówka Bison Grass Vodka

Krupnik

The vodka brand offers  “crystal clear” expressions and many flavored liqueurs like quince, lemon, and hazelnut. This honeyed Polish favorite is sweet liquor made from honey and variety of pleasant herbs. Not to be confused with the soup and honey-spiced alcoholic concoction of the same name.

Krupnik Vodka

J.A. Baczewski Vodka

Monopolowa: Baczewski. Legendary vodka in production since 1781, it’s one of the few vodkas distilled from potatoes. Baczewski is distilled based on an original formula. Its smoothness and distinctive taste are mind-blowing.

J.A. Baczewski Vodka

Dębowa

Translates to “oak vodka.” It’s an herbal spirit based on Black Elderflower and Oakwood. The taste is a hybrid of sweetness and spiciness. Hints of vanilla and pepper are uncovered throughout every sip.

Dębowa Vodka

The post Top 10 Polish Vodkas to Sip Neat appeared first on Chilled Magazine.

Source: Mixology News

Patrick Abalos has an idea about how bartenders should help promote themselves and their brand.

When it comes to building a beverage program, Patrick’s philosophy is simple, “Every cocktail and spirit has its own unique story.” He goes on to relate this philosophy to bartenders who might be interested in building themselves as a brand, “We, as the bartender, have our backstory to tell, and it comes through in our actions behind the bar.”

By Abalos’ definition of a “personal brand,” individual characteristics are intrinsic to the bartender, by which they represent themselves in their work or personal life. What you do and how you carry yourself both behind and not behind a bar is a reflection of your “brand.” Building yourself as a brand through reputation, social media, resume building, and professional development all tell a story about the type of bartender you are.

“I am known as more of a softer spoken and reserved individual. My background is heavily corporate influenced. I have been through many training programs about bringing “brands” to life and how to hire individuals that represent those values. One thing that still sticks with me to this day was training with one of my directors who came from Disney. He would always say, “remember you are always on stage.” It’s true, even more so as bartenders. We play host to a wide array of individuals.”

Patrick Abalos

“One thing that still sticks with me to this day was training with one of my directors who came from Disney. He would always say, “remember you are always on stage. It’s true, even more so as bartenders.”
– Patrick Abalos

“When I am on the floor as a manager or working behind the bar on a station, I want my guests to feel welcome. It’s our job, after all, to play host. I will normally start a quick conversation with them, and if they have any questions, guide them in the right direction. One thing I try to train my bartenders in is the fact that we are storytellers and experience makers. We can create unique experiences just by introducing a guest to a new item they might not have tried before. Seeing their reactions of excitement in finding something new they enjoy should be a goal.

Along the same lines, experiences are boosted when you build them with higher knowledge. “My grandfather always told me that knowledge is important to have. Once you become closed-minded and think you know everything, that’s when you lose your positive light of influence. No one is an expert. They might be well versed, but those who accept that learning never stops are the ones with true influence. I like to say that I learn something new every day.

Patrick Abalos

Patrick’s Tips on How to Build Yourself as a Brand

Knowledge is Important: Brands are always looking to educate us about their products. Take advantage of it even if you might already know about the brand. It is our job to finish the story for the guest. Go to industry events and brand-sponsored dinners. Learn about the spirits you serve.

Join Bartender Groups: Keeping up with what’s new in the industry through networking is always helpful. I am currently serving as one of the Education Chairs for the Houston Chapter of the United States Bartenders Guild. This has been one of the ways I feel the needle could be moved to continue elevating the craft and inspiring the bar community to continue its growth. I am also a member of the Chilled 100, which is an excellent networking tool for bartenders. (To join a Chilled 100 chapter near you, please visit Chilled100.com).

Stay Humble: When you start becoming well known in your markets, it’s always important to be yourself. I have seen bartenders who have made it “in the spotlight” but start losing sight of what is intrinsic to them. Don’t become that person. Be humble. Support others who might not have the same support you did to get where you are.

Talk to Everyone: You never know who might be sitting in front of you at your bar. They could be a food writer or a rocket scientist. Take time to listen. It makes a huge impression. I always try to learn something I hadn’t known before from each guest. There are countless times I have had different individuals from all walks of life show or explain to me something about what they do. It is fantastic once you get a person to connect with you and start opening up about what they do for a living. There are never two days alike in this industry. Help create a positive experience. 

Reputation is What You Put into it: As bartenders and industry professionals, we should be networking with all suppliers, vendors, media, writers, and bar guests. I know that small talk can be hard, but it’s still a great way to start building a repertoire with new people. Always put your best foot forward.

Social Media Don’ts: Don’t bash another person for your own personal gain. More importantly, it is very hard to recover from doing damage to your social media reputation. Think of it this way—If you crunch a piece of paper, you will never be able to get it to appear the same again no matter how hard you try. I am always in experience mode and ready to “be on stage,” make sure your personal life follows suit.

Think Before You Act: One thing that took me a while to understand as I stated in this field is the need to take time to assess the situation you are in. Don’t make quick and drastic decisions when you are upset or frustrated at the moment. Don’t make a lifelong decision during a moment of deep feelings. Situation awareness is a critical skill to develop. We can all be opinioned and passionate individuals, but sometimes others can interpret things differently. Be sure to take the time to sort your thoughts and project them in a way that others can understand. You would be surprised how quickly a message can get misconstrued. Be open to criticism. Don’t take it personally. Grow from it.

About Patrick Abalos

Patrick started his career in hospitality in 2006 when he worked under the tutelage of highly respected chefs in the industry and realized his passion was for food and beverage programs. He then went on to complete both the state and national levels placing in the top tiers with the ProStart Program both in Culinary and Restaurant Management sections of competitions. Then after contemplating attending Culinary school, he went on to get his degree in Hotel, Restaurant, and Tourism Management at New Mexico State University.

Abalos has overseen the development of entire property beverage programs, including securing, on the first try, the Wine Spectator Award for the property master wine list, and being awarded Bar Of The Year in the Woodlands, Texas. He is heavily involved in the competitive bartending scene, most recently USBG World Class Sponsored by Diageo.

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Source: Mixology News