Editorial: What brings people to your bar? Is it your cocktail menu, the personality of your bartenders? Is it the decor or amenities? Prices or selection? Music or special events? Whatever it is, find your niche and focus on it. I’ve been in too many bars that try to cater to everyone and end up pleasing no one. Uniqueness and diversity are big selling points these days. One night a customer might want the “dive bar” experience, another night they might want the ultra-high end hotel bar experience. Most customers go back to the familiar and comfortable, but often they want to try new things and see why you and your bar stand out from the rest. When that happens, be in your zone and focus on what you can offer that no one else can. It is then that you will live up to your calling and be more than just a bartender. You will be a part of someone’s life experience and literally a positive influence in their lives from that moment forward. Each little thing we do with intention can have lasting effects on those around us and the world at large. You are not just performing a job, you are making a difference in all that you you do. Take it to heart! Prajñāpāramitā Hṛdaya
Cheers! Blair
Quote of the Week: “I like drinking martinis and reading children’s stories.” – Anthony Bourdain
Winners of the week: Joshua Zajac Mark Joseph Cilia Takafumi Yamada Tom Messer Chad Larson Joshua Fontaine Greg Seider
Trends: Berlin Bars Single Malt Irish Whiskey Pop-Up Cocktail Bars
Upcoming events: Repeal Day Party, Ybor City Repeal Day Ball, DC
New Spirits of note: New Booze
Cool barware: Blue Blazer Mug Set Leather Cocktail Apron
Bar of the week: Kale & Nori Bittered Sling Bistro
Website of the week: Servernotservant.com
Interview of the Week: Cocktail Contest Judges Roundtable Discussion
Cocktail of the week: The Cádizian by Brendan Dorr
1¼ ounces Redbreast 12 yr. Irish Whiskey
1¼ ounces Gonzalez Byass Solera 1847 Oloroso Dulce
¾ ounce Lillet Blanc
1 dash of Fee Brothers Orange Bitters
2 dashes Peychauds Bitters
Flamed twist of orange, for garnish
Combine all ingredients in a mixing glass. Add ice and stir 40 times. Strain into a chilled coupe glass. Garnish with a flamed twist of orange.
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