While the tequila industry has been through many changes, the way the agave is harvested has remained the same for several centuries. Skilled workers called jimadores have been using the same tools and methods for generations. Without them, tequila production simply wouldn’t be possible.
I found out what goes into harvesting Patrón Tequila for Tales of the Cocktail.
Tea is one of the world’s most popular drinks. It’s also a versatile and flavorful ingredient that can (and should) be a part of every bartender’s arsenal, according to tea experts Robert Schinkel and Sarah Scarborough.
I talked to two tea experts who gave a Tea 101 education for bartenders, along with advice for how to incorporate tea into cocktails — at Tales of the Cocktail.
When you’re passionate about tequila, celebrating the spirit and studying it go hand in hand. That’s why Olmeca Altos founders Henry Besant and Dré Masso created the Tahona Society with master distiller Jesus Hernandez in 2010. Knowing more about the ancient art and culture of tequila gives bartenders a deeper love and respect for the spirit they can pass on to guests.
Tales of the Cocktail asked me to find out more about the Tahona Society and tequila education for bartenders.
Your bar may feature a dozen rare bourbons and a housemade tonic clarified in a centrifuge. But if the non-alcoholic options boil down to seltzer and a virgin Rum & Coke, there’s still room to up your game. Bartenders can use the creativity and dedication to craft that makes for a good cocktail program to develop alcohol-free drinks that expand a bar’s appeal.
For Tales of the Cocktail, I talked to some bartenders about how (and why) bars should make good non-alcoholic drinks.
I wrote about holiday cocktails for Tales of the Cocktail. If you need to make eggnog, Tom & Jerrys or other high-maintenance cocktails for a crowd, this article has tips for you from bartenders around the country.
Holiday cocktails often call for delicate ingredients and labor-intensive techniques. But whipping, frothing and boiling a cup of cheer on the spot isn’t possible when you’re deep in the weeds. So what’s a bartender to do during this season of bigger crowds and complicated drinks? In a word: Batch.