When mixing cocktails isn’t enough
By Michael Neff and Sean Kenyon
And Francine Cohen
This year at Tales of the Cocktail (www.talesofthecocktail.com) there was so much knowledge and fun flying around between the plethora of seminars on everything from ice programs, to rotovapped scotch (www.theglenlivet.com), brand ambassador roles, effective menu design and all the great parties (Thank you Charlotte Voisey and Miguel Calvo for taking us back to the 1940s with your William Grant Portfolio Shore Leave party www.grantusa.com)
Of course, when it comes to fun, it would be impossible to leave out the week’s big fundraiser, Pig & Punch, which was created by the Bon Vivants (www.bonvivants-sf.com) and raised $6,000 for Kingsley House (www.kingsleyhouse.org). The rain couldn’t dampen anyone’s joy about being there.
But one less than joyful refrain was heard again and again; overheard at the pool, in passing in the Hotel Monteleone’s lobby (www.hotelmonteleone.com), and late at night whispered in the doorway of the Alibi…word on the street was a plea for a return to bartending and all that that encompasses- in short a shift towards the mindset that service is king and elitism is out.
Two well spoken and seasoned bartenders made this the topic of their columns in the esteemed publications to which they regularly contribute. On the left side of the country, in Denver’s Westword.com Sean Kenyon opined about titles on business cards and what they really should represent. On the right, on Serious Eats.com Michael Neff had a few choice words to say about bartenders after being inspired by his daily interaction with the busy bartender at Acme (www.acmeoyster.com).
You can read all about it here:
Behind the Bar
Sean Kenyon knows how to pour out both drinks and advice. A third-generation bar man with 25 years behind the bar, he is a student of cocktail history, a United States Bartenders Guild-certified Spirits Professional and a BAR Ready graduate of the prestigious Beverage Alcohol Resource Program. You can often find him behind the bar at Euclid Hall (www.euclidhall.com) and here most weeks, where he’ll answer your questions.
I just returned from Tales of the Cocktail in New Orleans, the biggest cocktail party/bartending/spirits convention in the world. While looking through the stacks of business cards I collected, I found the following lofty titles for bartenders: Mixologist, Master Mixologist, Master Bartender (says who?), Cocktail Chef, Liquid Chef, Craft Cocktail Specialist, Cocktailian, Cocktail Artist…
All just fancier names for one job. Bartender.
My father — who, in fact, is a bartender — used to say, Continue Reading…