BartendersTour.blogspot.com

I received a survey email from a bartending newsletter, asking me some questions about my passion for mixing drinks as a career. As I was responding to his email it occurred to me that the responses go a long way towards explaining some of my thinking processes on why I ditched a long career in telecom to pursue this as a new direction in life. My thoughts (in bold) as follows: Why do you care about craft cocktails & mixology?  Originally it began as a fascination - and then obsession - with finding the best martinis on my travels. This became the concept for a book entitled CHASING MARTINIS, which is still not yet finished. But my interest peaked when I realized that to be a true authority on the martini that I ought to be a trained bartender and not just a consumer. I've since completed a hundred-hour education in Mixology, learning 200 different drinks and the necessary techniques for each one. What was originally a passion is now an avocation. - Are you t

In restaurants the traditional margarita is served by combining the ingredients with chopped ice in a blender, then pouring what is essentially a Tequila Icee into a Margarita glass. Yeah, that cools you down during a hot Summer day, but in my opinion it's not the best way to enjoy this delicious drink. 1 1/2 oz white Tequila (I usually use Sauza) 1/2 oz Triple Sec Sweet and Sour Lime wedge Rocks glass, salted rim. Carefully filled with ice to avoid knocking the salt off. Add tequila and Triple Sec, fill with Sweet and Sour. Stir gently and serve with a lime wedge.

As you might know or will soon discover, I have a passion for martinis. Some days I'd like a gin martini, and others I'd like it vodka. Still others I might like a flavored drink, but..well, that's not really a martini. But more about that later. Purists, of course, will note that true martinis are a gin drink. The Northern California saloon in in which the martini was invented - whichever one it was - doubtless had three things for sale: whiskey, gin and beer. And maybe not a lot of that latter. Shoes life was important and until the advent of refrigeration, serving alcohol was restricted to the higher grade stuff. Gin was, of course, the choice of several navies around the world, particularly the British fleet. (More about that later.) As I've mentioned before, the origin of the martini is under continual debate, with no resolution likely in our lifetimes. But gin, not vodka, was the original constituent. Vodka arrived on the scene much later, and really

They say the first time you meet someone it's the only chance you have at a first impression. But in my case, you're probably already familiar with some of what has gone before. I am a writer, photographer and newly minted bartender with what could passably be described as an advanced degree in martinis. The martini is a passion of mine which has grown into a much broader affection for mixology in general. The makings of a cocktail, of wine, of the distillation process. The entirety of the age-old science of getting people intoxicated. I suppose someone has to do it, and I thought "why not me?" The title and branding of this blog is an homage to the very recently departed Anthony Bourdain. HIs second book, A COOK'S TOUR , set the tone for his travels and adventures. His was a powerful voice for many subjects, not the least of which is the art of dining with people and finding out more about them, their culture, and perhaps a bit more understanding in