Erik Behind the Bar

Generous, Dauntless and Gay

Tue, 10 Feb 2009 13:53:33 -0800

This toast is another from The Social Toastmaster (1841). This vintage book offers some interesting insights into what folks thought about back in the day.

"May we dare to be generous, dauntless and gay,
And merrily pass life's remainder away:
Upheld by our friends while our foes we despise,
And the more we are envied the higher we rise."

~The Social Toastmaster (1841)

To the Corkscrew!

Mon, 09 Feb 2009 13:32:51 -0800

I'm not sure how I managed to find this quote, but I'm definitely adding Waes Hael to the list of books I'd like to own!

"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly."

~from Waes Hael by Edithe Lea Chase and W.E.P. French

If by Whiskey

Sun, 08 Feb 2009 18:00:00 -0800

I ran across this while looking for more Libation Quotations. It is a little long to squeeze into the usual spot, but it was just so good that I had to put it somewhere. Noah S. "Soggy" Sweat, Jr., a representative to the State Legislature of Mississippi, gave a speech in 1952 concerning his opinion on whether or not Mississippi should prohibit or legalize alcoholic beverages. Apparently "If-by-whiskey" has become a term for a certain kind of political speech, all based on "Soggy" Sweat's words. Enjoy!

"My friends, I had not intended to discuss this controversial subject at this particular time. However, I want you to know that I do not shun controversy. On the contrary, I will take a stand on any issue at any time, regardless of how fraught with controversy it might be. You have asked me how I feel about whiskey. All right, here is how I feel about whiskey:

"If when you say whiskey you mean the devil's brew, the poison scourge, the bloody monster, that defiles innocence, dethrones reason, destroys the home, creates misery and poverty, yea, literally takes the bread from the mouths of little children; if you mean the evil drink that topples the Christian man and woman from the pinnacle of righteous, gracious living into the bottomless pit of degradation, and despair, and shame and helplessness, and hopelessness, then certainly I am against it.

"But, if when you say whiskey you mean the oil of conversation, the philosophic wine, the ale that is consumed when good fellows get together, that puts a song in their hearts and laughter on their lips, and the warm glow of contentment in their eyes; if you mean Christmas cheer; if you mean the stimulating drink that puts the spring in the old gentleman's step on a frosty, crispy morning; if you mean the drink which enables a man to magnify his joy, and his happiness, and to forget, if only for a little while, life's great tragedies, and heartaches, and sorrows; if you mean that drink, the sale of which pours into our treasuries untold millions of dollars, which are used to provide tender care for our little crippled children, our blind, our deaf, our dumb, our pitiful aged and infirm; to build highways and hospitals and schools, then certainly I am for it.

"This is my stand. I will not retreat from it. I will not compromise."

~Noah S. "Soggy" Sweat, Jr.(1952)

May the Sun Shine

Tue, 03 Feb 2009 12:19:13 -0800

Here's another toast brought to life by the World Famous Poxy Boggards!

"May the sun shine all day long,
Everything go right and nothing go wrong,
May those you love bring love back to you,
And may all your wishes come true!"

~Uncredited Irish Blessing

The Proper Drinking of Scotch

Mon, 02 Feb 2009 06:00:00 -0800

It took me a while to find a quote this time, but I finally did. This week's thought is brought to us by David Daiches, Scottish literary historian and literary critic.

"The proper drinking of Scotch whisky is more than indulgence: it is a toast to civilization, a tribute to the continuity of culture, a manifesto of man's determination to use the resources of nature to refresh mind and body and enjoy to the full the senses with which he has been endowed."

~David Daiches, 1969

Happily Married!

Sat, 31 Jan 2009 13:33:24 -0800

The biggest news of 2008 has to be my wedding. On August 2nd, 2008, in front of about 150 friends and family, I happily took Kristal as my wife. I'm not going to go through the full play-by-play here, but here's a brief rundown. The day went by in a flash, and although it didn't feel like it at the time, things went pretty smoothly. The ceremony was brief but perfect, and the party was incredible. The food was amazing, the bar was hosted, and our family and friends were eager to celebrate. There was champagne and whiskey, dancing and singing, and we reveled until they shut the doors! The groomsmen painted my car and the bridesmaids tricked out the hotel room with chocolates, champagne and décor. It was the brightest and best day of my life, and since then we've been getting down to the business of living happily ever after. Being married is wonderful!

For more pictures and other details about my wedding, I invite you to visit our wedding website.

Welcome Back!

Sat, 31 Jan 2009 11:40:53 -0800

I'm sure I don't need to tell you, dear reader, that it has been ages since this site has seen an update. Every once in a while I open it up on my browser and click around for a bit, but to be honest, the last real post was something like January of '08. Now that January 2009 has come and gone, perhaps the time is right to dig this project out and dust it off a little.

My life has changed a lot since the last update, but the long-term goal is still the same: I want to own a bar. I'm still deep in debt, but I have a great job and the love and support of my wife. Nothing good comes easy, so I'm happy working for what I want for the next several years.

Rather than document all the events of the last year in one long post, I think I'll keep this update short, and then treat the highlights separately, each in their own entry, as they come to me.

In the mean time, I'll be continuing to post cocktail recipes, toasts and quotes, to keep us all entertained while we wait for me to write something of substance. Welcome back!

Walls for the Wind

Tue, 27 Jan 2009 11:11:01 -0800

On their recent album ("Anchor Management"), the World Famous Poxy Boggards perform a song called "Here's To It", and its lyrics are built on a collection of great toasts and blessings. I expect I'll be posting these on Tuesdays until I run out, because they really are the best of the best. And to the band: thanks guys, and I can't wait to see you perform again!

"May you always have walls for the wind,
A roof for the rain and tea beside the fire,
Laughter to cheer you and those you love near you,
And all your heart may desire!"

~Uncredited Irish Blessing

Contrived by Man

Mon, 26 Jan 2009 12:09:43 -0800

I stumbled across a version of the following quote above the door to a public house in Berkeley. Now that I've come home and looked it up, I'm not sure this is the right one, but whatever the case, Samuel Johnson is onto something here.

"There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern."

~Samuel Johnson

To a Temperance Supper

Tue, 13 Jan 2009 23:08:01 -0800

I first heard this toast as part of a song by the World Famous Poxy Boggards. I found it stuck in my head late at night so I had to get up and try to find the original version. Wouldn't you know it: it's Irish!

"Here's to a temperance supper,
With water in glasses tall,
And coffee and tea to end with--
And me not there at all!"

~Uncredited Irish Toast

Rum, Sodomy and the Lash

Wed, 09 Apr 2008 01:26:49 -0800

This quote is often attributed to one of Britain's most savvy wartime Prime Ministers. I first heard this phrase as the title of what became one of my favorite albums, by The Pogues. It's nice to finally know where they got it!

"Don't talk to me about naval tradition. It's nothing but rum, sodomy, prayers, and the lash."

~Winston Churchill

May the Road Rise to Meet You

Tue, 08 Apr 2008 01:12:16 -0800

I haven't updated in quite some time, so I thought I might ease back into my weekly updates by sharing this traditional Irish blessing. Many folks have heard this more than once, but Will reminded me of it the other day in conversation, so I thought it would be nice to finally write it down. Enjoy!

"May the road rise up to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rain fall soft upon your fields,
And until we meet again,
May God hold you in the palm of His hand."

~Traditional Irish Blessing

Tools I Need For My Trade

Wed, 20 Feb 2008 16:20:02 -0800

Absinthe has often been the subject of praise among the great poets and artists of France, but here in America, whiskey is king!

"My own experience has been that the tools I need for my trade are paper, tobacco, food, and a little whisky."
~William Faulkner (American novelist and poet)

May the Sons of America Never Forget

Tue, 19 Feb 2008 15:59:18 -0800

I've been glancing through a few ancient books of toasts, and one thing I've noticed is how proudly and passionately they toast our nation. In honor of President's Day, and in the spirit of patriotism, I offer the following toast!

May the Sons of America never forget the struggles of their fathers, and the fortitude of their mothers.
~Everybody's Toast Book (1851)

A Mixture of Brandy and Water

Wed, 30 Jan 2008 08:35:35 -0800

I didn't know much about Mr. Lamb before I found this quote, but he appears to know his libations, and that makes him tops in my book!

"A mixture of brandy and water spoils two good things."
~English poet and essayist Charles Lamb

A Toast to the Future

Tue, 29 Jan 2008 18:45:21 -0800

I thought it would be fitting to do another New Year's toast, given that this is the last Tuesday in January. I suppose I might have some trouble finding New Year's toasts later on down the line, but this one was too good to pass up.

"Here's a toast to the future, a toast to the past,
And a toast to our friends, far and near.
May the future be pleasant; The past a bright dream;
May our friends remain faithful and dear."
~Anonymous

Before breakfast, before dinner, and just before going to bed...

Wed, 23 Jan 2008 09:01:42 -0800

Today's quotation comes to us from a letter that Mark Twain wrote to his wife, Olivia, in 1874. I'll have to get some lemons and try it out, for old time's sake. Although, I think one "cock-tail" before bed will serve me just fine. What fine constitution folks had in those days, to begin drinking at breakfast!

"I want you to be sure and remember to have in the bath-room, when I arrive, a bottle of Scotch whiskey, a lemon, some crushed sugar, and a bottle of Angostura bitters. Ever since I have been in London I have taken in a wineglass what is called a cock-tail (made with those ingredients), before breakfast, before dinner, and just before going to bed."

~Mark Twain

The Soldier Who Never Turned His Back

Tue, 22 Jan 2008 12:12:23 -0800

Another vintage toast from another vintage source, this little one is in honor of my friend, the soldier, and all others like him.

"May the brave soldier who never turned his back to the enemy, never have a friend turn his back to him."

~The Social Toastmaster (1841)

While this language may have been fashionable in 1841, it doesn't seem to roll off my tongue too well, and I can only imagine myself butchering this toast while actually drinking. So below is another version, which I plan to commit to memory, it being easier for me.

"Here's to the brave soldier who never turns his back to the enemy!
And to us: may we never turn our backs to him!"

~Erik Behind the Bar

Absinthe has a wonderful color

Wed, 16 Jan 2008 08:37:49 -0800

In honor of the recent legalization of Absinthe, here is a quote from Britain's leading decadent!

"Absinthe has a wonderful color, green. A glass of absinthe is as poetical as anything in the world. What difference is there between a glass of absinthe and a sunset?"

~Oscar Wilde

Thursday Cribbage Tournaments!

Tue, 15 Jan 2008 13:50:30 -0800

When you work the early shift at a neighborhood bar, time can pass pretty slowly. On just such an afternoon at McGrath's, Drew (a good friend) and I were chatting when he happened to notice a cribbage board, tucked away in one of the shelves of the back-bar. I mentioned that my mother had taught me to play, and that I spent hours and hours in my childhood playing the game with my sister and parents. It was the same with him, and so, for old time's sake, we decided to play a game.

It was so much fun, that we made it a regular thing, and we began to keep score of our game totals. As of this writing, he's beating me twenty-seven games to eight. I have decided that this is due to his excessive skill at the game, rather than my lack thereof.

In any case, Drew's brother (Eric, not to be confused with me, Erik) came into the pub one day and found us playing. So when I got busy, around 4:30pm, it was brother against brother on the cribbage board!

As more and more patrons noticed our game, we realized that we had enough players to run a small tournament! We scheduled the first one for Thursday, December 20th, 2007. We had seven people, and it was a blast! I looked up how to run a double-elimination tournament, so each player is guaranteed at least two games. We had so much fun that it has become a weekly event at McGrath's. We even managed to make it through the holidays without missing a week!

So if you play Cribbage, or even if you don't, I'd like to invite you, dear reader, out to McGrath's this coming Thursday, January 17th, 2008, for our fifth weekly tournament! Don't worry if you can't make it on such short notice: it looks like we'll be having cribbage tournaments for quite some time to come! We begin at 7:00 pm. See you there!

UPDATE: While it was a lot of fun, eventually we stopped having Cribbage on Thursdays. Most folks couldn't show up every week, and the numbers got smaller. Drew and I still play cribbage and so does my good friend Orion. I'll eventually organize another tournament, but until I do, you'll have to catch me at McGrath's if you're looking for a game. -1/31/09

The Rose of Pleasure

Tue, 15 Jan 2008 07:23:46 -0800

It has been getting more and more difficult to find toasts I enjoy enough to post. But hope appears: I discovered a lengthy history on the subject containing references to a few books, some of them vintage. Here's a sampling!

"The rose of pleasure without the thorn!"
~The Toast Master's Guide by T. Hughes

How are you mixed up in this?

Wed, 09 Jan 2008 08:28:13 -0800

Mae West is on record for saying all kinds of endearing things. I found this one on a website a while back, and now I'm trying to track down a copy of the movie.

"How are you mixed up in this?"

"Like an olive in a dry martini."

~Big Bill Barton (Edward Arnold) and Tira (Mae West), in I'm No Angel

We'll Know Them by Their Limping!

Tue, 08 Jan 2008 21:00:29 -0800

This old Irish toast reads a little more like a humorous curse, but my father and I had a good laugh over it!

May those who love us love us.
And those that don't love us,
May God turn their hearts.
And if He doesn't turn their hearts,
May he turn their ankles,
So we'll know them by their limping.
~Unattributed Irish Toast

A Hero Must Drink Brandy

Wed, 02 Jan 2008 10:57:37 -0800

Today's Libation Quotation comes to us from Dr. Samuel Johnson, England's most often quoted writer, excepting only Shakespeare.

"Claret is the liquor for boys; port, for men; but he who aspires to be a hero must drink brandy!"

~Samuel Johnson

In the New Year

Tue, 01 Jan 2008 17:20:29 -0800

I found this quaint little New Year's Toast on an Irish Heritage website. Happy New Year everyone!

In the New Year, may your right hand always be stretched out in friendship but never in want.

~Author Unknown

Grant's Whiskey

Wed, 26 Dec 2007 07:32:14 -0800

It has always been implied that whiskey lends courage to men. Apparently, our sixteenth President believed the same!

"Tell me what brand of whiskey that Grant drinks. I would like to send a barrel of it to my other generals."

~Abraham Lincoln

By the Candle of Christmas

Tue, 25 Dec 2007 20:43:44 -0800

Finding a toast I felt happy to offer for Christmas took much longer than I expected, but it did lead me to some interesting things to read about. In my digital wandering I happened across many toasts, from cheesy to somber, and the following was my favorite. Merry Christmas!

May peace and plenty be the first
To lift the latch to your door,
And happiness be guided to your home
By the candle of Christmas.

At the very least, you need a beer!

Wed, 05 Dec 2007 10:40:09 -0800

I couldn't suppress a chuckle when I read this quote from famous musician and composer Frank Zappa. Enjoy!

"You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer."

~Frank Zappa

Joy on Your Birthday

Tue, 04 Dec 2007 10:32:41 -0800

Even though I'm a little late in updating this week, here's a birthday toast in honor of my better half! Happy Birthday Honey Bear!

To wish you joy on your birthday
And all the whole year through,
For all the best that life can hold
Is none too good for you.

Love Your Enemy

Wed, 28 Nov 2007 09:50:10 -0800

He and his Rat Pack had their problems, but as an entertainer, Sinatra was one of greatest. This week's Libation Quotation brings us this little gem from Ol' Blue Eyes himself.

"Alcohol may be man's worst enemy, but the bible says love your enemy."

~Frank Sinatra

To a Long Life and a Merry One

Tue, 27 Nov 2007 10:13:05 -0800

It's Tuesday, and I'm finally trying to get back the habit of updating my website! This lovely little toast is among those I plan to commit to memory. Enjoy!

Here's to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer-and another one!

Thanks To The Hobnob!

Sat, 24 Nov 2007 08:53:01 -0800

I've been given a shift at The Hobnob! I've been filling in at the place off and on for almost a month, and I guess I've finally made the cut! It's a little pub on Park Street, with American Tapas on the menu and more board games than you can shake a stick at. As usual, I decided to shoot for a job at this bar because it is one of my favorite places to hang out.

This will be my first regular experience with food service and I couldn't have finer teachers. The owner and his wife each have years of experience in the restaurant and bar industries, so I'm sure to learn a ton of vital information.

Thanks Allison for being so patient with me while I was in training. Nicole, you are an inspiration behind the bar! Amy, I really appreciate the feedback: Keep it coming! Thanks Krystal, for the sunshine and dishes. You make me feel like part of the family. Thanks Alicia for being such a team player. Most importantly, thanks to Mike for taking a chance on a guy with less than six months' experience!

I'll be working Saturdays and Sundays, from 10am to 5pm. That means you can come out and enjoy the best Eggs Benedict in the world at our Champagne Brunch (10am to 230pm, Sat and Sun), and sip on some of our brilliant signature cocktails! Wish me luck!

Turning Points and First Steps

Fri, 05 Oct 2007 08:39:21 -0800

When I decided to be a bartender, I knew that I wouldn't be able to do it full time right away. I have a lot of bills, so I knew that I would have to keep my day job, at least until I collected enough shifts to bring in a similar amount of money. Also, I'd never tended a bar before, and while I was pretty sure I'd love it, I had to acknowledge the slight possibility that I might be awful at it.

For the last three years, my day job has been working for an armored car company, doing a variety of office tasks, as well as some light dispatching. It's been alright, but the money isn't great, and clocking in at 5:30am every day has been awful. At least that meant I could clock out early, and that made it possible to grab some afternoon shifts at the local bars.

Now, six months later, I've finally gotten enough shifts in the right places to make ends meet. I gave notice to my boss on Monday, October 1st. My last day of armored car drama will be October 12th, and from then on, I'll be able to say I'm a full-time bartender. If you, dear reader, are a veteran bartender, I suppose that sounds pretty silly, but I'm very excited about it. I set a goal, followed my plan, and now I'm days away from making it reality. I get to put a check mark next to the first step towards opening my own establishment!

Gestures and Rituals

Wed, 03 Oct 2007 08:32:50 -0800

The Libation Quotation for this Wednesday inspires me to do a bit of reading. Perhaps I'll hit the library later this week, because this is not the first time I've found a reference to this book, and what I've found has always been great.

"He pulled three dollars from my pile and winked at me. I understood that my drinks were free, while drinks I bought for others were not ... I realized that the same rule must apply when a man offered to buy me a drink. Uncle Charlie would charge the man a dollar or two as a token. Money wasn't the issue. It was the gesture, the timeless gesture. Buy another man a drink. The whole bar was an intricate system of such gestures and rituals."

~from The Tender Bar by J.R. Moehringer

May your pockets be heavy

Tue, 02 Oct 2007 08:48:37 -0800

This Tuesday's toast may be short and sweet, but that should make it easy to remember!

May your pockets be heavy and your heart be light.
May good luck pursue you each morning and night.

To see the state of America 100 years hence

Wed, 19 Sep 2007 09:41:07 -0800

Here is this Wednesday's Libation Quotation. Once I found this quote, I started reading about Ben Franklin. He's starting to be my favorite Founding Father!

... having a very ardent desire to see the state of America 100 years hence, I should prefer to any ordinary death being immersed in a cask of Madeira wine, with a few friends, till that time, to be then recalled to life by the solar warmth of my dear country!"

~Benjamin Franklin, after discussing reviving drunken flies in sunlight

Here's to cheating, stealing, fighting, and drinking.

Tue, 18 Sep 2007 10:09:49 -0800

Here's the Tuesday Toast for September 18th, 2007. This'll be a great one for McGrath's!

Here's to cheating, stealing, fighting, and drinking.

If you cheat, may you cheat death.

If you steal, may you steal a woman's heart.

If you fight, may you fight for a brother.

And if you drink, may you drink with me.

~Traditional Irish toast

The proper union of gin and vermouth

Wed, 12 Sep 2007 10:43:14 -0800

It's Wednesday again, and that means another Libation Quotation! Imbibe this!

"The proper union of gin and vermouth is a great and sudden glory; it is one of the happiest marriages on earth, and one of the shortest lived."

~Bernard De Voto

To the wind that blows

Tue, 11 Sep 2007 12:30:00 -0800

To the wind that blows,

The ship that goes,

And the lass that loves a sailor.

~English Toast recorded in 1820

Northern California Renaissance Faire

Thu, 06 Sep 2007 06:00:00 -0800

September has finally arrived, and for me, that means Renaissance Faire! The Northern California Renaissance Faire will open on Saturday, September 8th, 2007 and continue on weekends through Sunday, October 14th, 2007. Our venue is Casa de Fruta, a beautiful, sunny patch of California near Hollister and Gilroy. Every Sunday you'll find me enjoying myself among the many hundred other performers!

We'll be recreating the fictional English village of Willingtown, circa 1590 or so. You'll have the chance to greet and meet famous historic personages such as William Shakespeare, Sir Francis Drake, and of course, Her Most Royal Majesty Elizabeth! Other characters you might run into include the Puritans, the Mongers, the Constables, the Town Criers, and more!

In addition to the entertainment, expert artisans will have their beautiful handmade crafts on display for your perusal and purchase. And don't forget to treat yourself to an ale and a great meal from one of our many food vendors. Turkey legs, bangers and mash and shepherd's pies are all there, waiting to be enjoyed by you and yours!

This total-immersion theatrical environment is truly a one-of-a-kind experience, and every day is different! So step through the gate and step back in time! Come join in the romance and revelry of the Renaissance Faire!

Now you listen to me, I'm an advertising man, not a red herring.

Wed, 05 Sep 2007 09:53:45 -0800

Now you listen to me, I'm an advertising man, not a red herring. I've got a job, a secretary, a mother, two ex-wives, and several bartenders that depend upon me, and I don't intend to disappoint them all by getting myself 'slightly' killed."

~Roger Thornhill (Cary Grant), in North by Northwest

May bad fortune follow you

Tue, 04 Sep 2007 06:00:00 -0800

May bad fortune follow you all your days

And never catch up with you!

McGrath's Irish Pub

Thu, 30 Aug 2007 07:15:02 -0800

This comfortable old pub has lots of character, with vintage posters, beautiful paintings, models of tall ships, and various musical instruments adorning the walls. Amenities include cable TV (often tuned to the History Channel if there isn't a game on), a state-of-the-art jukebox, a computer with a high-speed internet connection, and several dartboards. Just ask the bartender for the house darts if you find yourself without yours.

The bar boasts an array of bottled beer, cider and wine, and behind the bar we have favorites like Cazadores, Sailor Jerry's, Captain Morgan, Jameson's, and Bombay Sapphire. On tap there's Red Tail Ale, Trummer Pilsner, and Guinness waiting to be poured into frosty pint glasses. The bartenders here are well-versed in making shooters, with God Shave the Queen and Washington Apples being the most popular.

Music is a huge part McGrath's, and several nights a week you'll be entertained by live musicians. Check the website to see who is scheduled to play, or drop in for open mic night on Tuesdays! There's also a bluegrass jam on Mondays and an acoustic jam on Wednesdays. Then on Thursdays, we host a dart tournament open to all comers.

So come visit us at 1539 Lincoln Avenue on the corner of Stanton Street in Alameda (94501)! Relax and surf the internet or shoot some darts with me (I need all the practice I can get for my next match with Jenny)! Try our famous God Shave the Queen shooter, or a tall glass of Guinness in an imperial pint. See you soon!

My illness is due to my doctor's insistence

Wed, 29 Aug 2007 07:33:53 -0800

"My illness is due to my doctor's insistence that I drink milk, a whitish fluid they force down helpless babies."

~W. C. Fields

May neighbors respect you

Tue, 28 Aug 2007 10:08:59 -0800

May neighbors respect you,
Trouble neglect you,
The angels protect you,
And heaven accept you.

Why Another Cocktail Blog?

Thu, 23 Aug 2007 08:16:28 -0800

When I decided, at long last, that tending bar was how I wanted to spend my life, I knew that I would need a website. Mostly, I needed one to get a job. Business cards get lost a lot less than resumés, and a URL fits nicely on a business card. Plus, business cards get passed around! So my first stab at a site read like this: "Please Hire Me"! There were about five articles, selling myself as a good person and eager employee, and a page of contact information. That was it, and I got tired of it pretty fast.

Being a blogger (though somewhat sporadic about updates), I realized that a bartender's blog might not be a bad way to keep my website fresh. If you can believe it, I had not actually read ANY cocktail blogs up to that point. I was sure they had to exist so a quick google search later, I ploughed headlong into the world of bartender blogs. Thus, I hit the wall.

With so many cocktail blogs out there, written by such incredible bartenders, I was discouraged. These guys (and girls) had years of experience in the industry, a great command of the language, and some attracted so much readership that companies paid them to put ads on their sites! Discouraged is a bit of an understatement. I had just recently discovered what RSS was. How was I going to compete, or even be noticed, among these giants?! Was there anything that these guys hadn't already covered? I was tempted to just trim my site down to a literal online resume, and call it good.

Then I had the revelation that should have inspired my website from the beginning: my website is for me. If others decide to read it, that's a bonus. I started thinking about what I wanted, and from then on it became pretty clear. My website would become my dumping ground for all the knowledge and experience I would gather as a bartender. It will collect all the cocktails I discover. It will record all the tricks of the trade I pick up. It will document the lessons I learn. In short, it will chronicle the road from brand new, fresh-off-the-street bartender to tavern owner.

Armed with that decision, things started falling into place. My fiancé found movable type and set me up with it. As a former programmer, I took to it like a duck to water. I've spent the last several days getting my site to look the way I first envisioned it. There are still a few bugs I have to work out, but over all I'm pretty happy. My next step is to build a habit of posting regularly. I do plan to jump in the pool with the rest of those cocktail bloggers eventually, but for now I'm going to focus on building up some decent content, and getting enough work as a bartender to quit my day job. If you, dear reader, insist on coming along for the ride, then welcome aboard, and thanks!

Actually, it only takes one drink to get me loaded.

Wed, 22 Aug 2007 07:38:34 -0800

"Actually, it only takes one drink to get me loaded. Trouble is, I can't remember if it's the thirteenth or fourteenth."

~George Burns

Here's to the men of all classes

Tue, 21 Aug 2007 08:02:26 -0800

Here's to the men of all classes

Who through lasses and glasses

Will make themselves asses!

Respected Elders and Words of Wisdom

Mon, 20 Aug 2007 08:12:41 -0800

I was working in a lounge one sunny afternoon, and the usual suspects were in attendance. Although young at heart, a few of these gentlemen are several years older than me, and they began to regail me with advice to be saved and then applied when I reach their age.

It has admittedly been almost a month since this happened, but I've enjoyed passing this advice along, and it always gets a great reaction. For those of you who see me rarely (or may have never met me) I thought I'd finally commit this story to the digital record. So. Without further ado:

"When you get to be my age," he said with a merry smile, "you need to remember three things."

"First: never trust a fart. There have been times when I thought I could sneak one out, and narrowly avoided an embarrassing emergency."

"Second: if there is a bathroom, attempt to take advantage of it."

"Third, and most important: No matter where you are or who you're with, never ever ignore an erection. You might not get another one!"

Raucous laughter from the other gents accompanied each point along with exclamations of "True! So True!". Thanks for your words of wisdom, my friend! It's great folks like you that let me love my job!

Oh, you hate your job?

Wed, 15 Aug 2007 11:58:02 -0800

"Oh, you hate your job? Why didn't you say so? There's a support group for that. It's called EVERYBODY, and they meet at the bar."

~Drew Carey

Here's to a Wet Night

Tue, 14 Aug 2007 11:06:29 -0800

"Here's to a wet night and a dry morning!"

Thanks to McGrath's

Mon, 23 Jul 2007 15:05:21 -0800

Another bar has seen fit to hire me! I'll start training on July 23rd, and after that week, I'll be tending bar at McGrath's Irish Pub on Mondays and Thursdays from 2pm to 6pm.

I'm really excited about this gig. I started hanging out here a few months back, and I couldn't help but fall in love with the place. It's a comfy old pub with a lot of character, and many are the afternoons I've wandered in there with Orion for a pint.

Thanks Peter, for giving me a shot. Kimberly, thanks for the right words at the right place and time. Jenny, I'm only beginning to appreciate your mentoring. Thanks for putting up with me. Topher, thanks for opening the door and shoving me through it. Clinton, I miss you man. Thanks for all the encouragement.

So come on down and relax. Shoot some darts or power up the jukebox. On Mondays and Thursdays, I'll open the place at 2pm and turn over the reins at 6pm. See you then!

Z's Cocktail Lounge

Sat, 23 Jun 2007 14:34:25 -0800

Z's Cocktail Lounge is a stylish neighborhood bar in Alameda, located at 1403 Encinal Avenue near the corner of Sherman Street.

The ornate chandeliers will welcome you with their soft warm glow, and the red upholstered barstools will invite you to stay. Fresh beautiful flower arrangements add that special note of elegance and cheer. Behind the cherry finished hardwood bar you'll discover a stunning array of spirits presented against glass-and-mirror shelving and supported by striking lion-head pillars. Three crisp flat-screen televisions flicker from the high ceilings, eager to entertain you after a long day.

With a full compliment of the best vodka and gin, this place can put together the ultimate martini, made to order. Z's also boasts a competitive library of tequila, an exotic selection of liqueurs, and a truly impressive collection of bourbon and scotch. On the lighter side, Z's offers six beers on tap (anyone for a Black-and-tan?) and more than ten others in bottles, along with an attractive list of wines and port.

I tended bar here for a few months, and it was a great experience. Every so often you can catch me drinking here late at night, since some of my very best friends live just up the street. While the decor and selection are full of elegance, the patrons are easy-going and the dress code is casual, so it's a great place to hang out and relax!

Northern California Pirate Festival

Mon, 18 Jun 2007 14:43:40 -0800

What a weekend! I got to perform on stage with the infamous Jack Spareribs, passing juggling clubs and assisting with feats of magic! We played four shows a day, two on the children's stage and two on the main stage. Our shows were always packed, and on Sunday, I think we played to an audience of over a thousand people! Big thanks go to Ace Miles for including me in his act. The administrators of the event reported that attendance was almost 10 times what was expected, so I'm sure we'll have another chance to perform next year. See you then!

Original Posting

Ahoy matey! Are ye longing for days gone by, when sailing ships were king, and the seas were rife with buccaneers, rumrunners, and pirates? What could be better than the Northern California Pirate Festival?! Pirates of all kinds are set to invade Vallejo Waterfront on June 16th and 17th (Saturday and Sunday), 2007! Feast with your shipmates, peruse fine crafts, and be entertained by musicians, magicians, swordfighters, cannoneers, and all manner of piratical performers! Best of all, admission is free!

I won't be bartending this event, but keep a weather eye out for me, just the same. I'll be supporting Ace Miles with the Pirates of Harbor Bay as he portrays Jack Spareribs! There's sure to be magic, juggling, comedy, and general mischief and mayhem! Come see us perform!

Monte Carlo Night

Fri, 15 Jun 2007 20:21:19 -0800

I had a fabulous time! Of the five bar stations at this event, ours was the busiest, but thanks to my two lovely co-volunteers, it was a blast. If you came and got a drink from us that night, I really appreciated the generous tips! The three of us poured drinks for hours, and went through more vodka than I thought possible. I can't wait to volunteer again next year!

Original Posting

Ladies and gentlemen, at 7:30 pm on Thursday, June 14th, 2007, the Old Federal Reserve will be the venue for the fifth annual Monte Carlo Night, presented by Mercedes-Benz of San Francisco and Coit Staffing.

Much more information is available at their website, but I wanted to extend a personal invitation to YOU, dear reader! This is your chance to see me in action, listen to live music, and try your hand at casino games all while showing your support for the Leukemia and Lymphoma Society.

So set aside the date, pull out that cocktail attire, and come on out to the city. With an open bar, celebrity attendants, and a chance to win a Mercedes-Benz, this event is sure to be a night to remember. See you there!

Grog

Mon, 11 Jun 2007 23:16:03 -0800

Grog seems to be a very, very old word, and while it might not qualify as the very first cocktail, it certainly is one of the earliest. Originally, Grog was a term used to describe rum that had been diluted with water and then sweetened with citrus juices, sugar, or other flavors.

In the days when Grog rose to fame throughout the British navy, around 1740 AD, it was not known that boiling water would purify it. Sailing ships would put to sea with fresh water stowed in barrels, only to have the barrels foul and begin growing algea three or four days out of port. To make the water palatable the officers would mix it with rum, half a pint of spirits to a quart of water (1 part to 4 parts). The water was effectively sterilized by the alcohol and thus safe to drink, though it was still terrible to taste. To help this, the sailors began to add citrus juices (mostly limes because of their shelf life), and sometimes sugar or honey, if they had it. This concoction was known as Grog.

Reportedly, this practice of adding citrus was introduced by Admiral Edward Vernon, and his sailors were noticeably healthier than those of other ships. The Vitamin C in the citrus would help combat the diseases of malnutrition so common to long sea voyages, most importantly scurvy. Legend has it that Grog got its name from the admiral, whom the sailors aboard his ship referred to as "Old Grog", referencing an old Grogram coat that he was never seen without.

However, it seems there are references in books to earlier usages of the word Grog, meaning merely water and rum, or sometimes water, rum, and molasses. So the origin of the word is anyone's guess. Perhaps Old Grog's family made up the legend of the Grogram coat to explain away his affection for this cocktail.

In any case, I don't recommend taking water from your goldfish tank and mixing it with rum, despite how accurate that might be. No, instead, my version makes use of soda water for the dilution, and a variety of rums give it a complexity to match the sweetness of the sugar and the tang of the lime. Enjoy!

Ingredients
Glassware: Old-Fashioned Glass
1 oz. White Rum (Bacardi Superior)
1/2 oz. Spiced Rum (I prefer Captain Morgan's Private Stock)
1/2 oz. Dark Rum (Whaler's or Myers Dark, both work well)
1/2 oz. Lime Juice (about 1 lime's worth)
1/2 oz. Simple Syrup
2 to 3 oz. Club Soda
Garnishes: 1 lime wedge and one mint sprig

Instructions
Fill an old-fashioned glass with ice
Combine all the rums in the glass
Add the lime juice and simple syrup
Fill the remainder of the glass with club soda
Garnish with a lime wedge and a mint sprig

Tip: Remember to rub the mint sprig vigorously between your hands so it is fragrant when you serve the cocktail!

Thanks to Z's

Mon, 04 Jun 2007 23:24:51 -0800

Friends, it has happened! I started my training at Z's Cocktail Lounge last Wednesday (June 6th)! This will be my first crack at professional bartending, and I can't think of a better place to start! They have a stunning array of liquors, and it's just up the street from where my best friends live. I'll be able to make every cocktail I've ever learned! Plus, they have a fine selection of wine and six beers on tap!

I'd like to express my sincere thanks to Nick and Tony Zigenis, who have graciously decided to give me a chance, and to Rocko who kept my phone number and remembered me when a shift opened up. And let's not forget the regulars who have made me feel so welcome during my training! Thanks guys! I really appreciate it!

So, come visit me at Z's and let me pour you a black and tan, or mix up your favorite cocktail!! Starting June 23rd, I'll be working from 12 noon to 7pm every Saturday.

See you soon!

Suburban

Mon, 04 Jun 2007 22:03:51 -0800

When I first read about this cocktail, I was immediately intrigued by the combination of ingredients. Rum plays well with most of the bar, but dark rum is slightly less social. Whiskey occasionally finds itself escorted by a bit of sweet vermouth or triple sec, but when compared to vodka, whiskey looks pretty shy. I'd never heard of putting them both in the same drink, and adding port to the party seemed like a recipe for disaster! I had to try it.

To my surprise, the result was something like a Manhattan, but sweeter, and much more assertive. The bitters add a complexity that can only be found in the classic cocktails from before Prohibition. Through experimentation I discovered that the most satisfying Suburban is shaken very well. Tiny ice chips floating on a foamy surface give the drink a refreshing arctic texture while the extra time in the shaker smoothes out the dry sting of the straight rye. While the source I found mentioned no garnish, I find that a Maraschino cherry gives a sweet finish to a very satisfying drink.

By my calculations, this cocktail comes out to about 80 proof (or 40% Alcohol by Volume), give or take a few points for adding the bitters and then shaking the cocktail over ice. So even though it has a healthy amount of Rye (typically 101 Proof or 50.5% ABV), this cocktail competes with a typical dry martini. Given the sugars native to rum and port, I imagine its calorie count to be slightly higher.

This bit of nostalgia hails from the illustrious Waldorf-Astoria, a luxury hotel in New York, famous for its recipes in an era where cocktails were king. It's namesake is the Suburban Handicap, a horse race that first took place in Brooklyn (circa 1884), and then later in Queens. The quirky classic has earned a special place in my heart and I hope to bring it back to compete with its more famous playmates in today's cocktail world.

Ingredients
Glassware: Cocktail Glass
1 oz Straight Rye Whiskey (Wild Turkey makes a Straight Rye, as well as Old Overholt, but my favorite is Rittenhouse Bottled in Bond)
1/2 oz Ruby Port (I find the red color of ruby is preferable to Tawny's brown hue)
1/2 oz Dark Rum (I like Myer's Dark or Whalers)
Dash Orange Bitters
Dash Angostura Bitters
Garnish: Maraschino Cherry

Instructions
Chill a Cocktail Glass on the bar using ice and soda
Fill a Boston Shaker with ice
Combine all ingredients
Shake and strain into a Cocktail Glass
Garnish with a Maraschino cherry

Sour Mash

Mon, 04 Jun 2007 15:47:52 -0800

Ever look at a bottle of Jack Daniel's and seen the words "Sour Mash"? Someone asked me about this a few months ago, and I thought I'd start this column with that. Unfortunately, I don't remember who asked, so I can't give them proper credit for their curiosity. Whoever it was, thanks for getting me started!

To understand sour mash, first we need to know what mash is, as it relates to the process of brewing. Mash is a mixture of grain and water (and sometimes additional ingredients). Creating a mash, or Mashing, is the first step on the road to making grain alcohol. That makes it essential to beer, whiskey, some vodkas, most gin, but not wine, brandy, rum or tequila. Since the sour mash technique is used almost exclusively for whiskey, we'll focus on that.

Whiskey starts its life as grain, and in the case of most sour mash whiskey, that grain is corn, blended with rye, wheat, barley, and others. The grain contains high amounts of starch and low amounts of sugar.

Alcoholic fermentation requires sugar, so the grain is immersed in water and heated. This prompts natural enzymes in the grain to convert the starch into sugar. This process is called "mashing" the grain, and the water-and-grain mixture is called the "mash".

Once the brewer judges the concentration of sugar to be right, the mash is filtered, removing the spent grain in a process called "lautering". The liquid, now heavy with sugars and other essences of the grain, is called the "wort", and the spent grain is called "sour mash".

The wort goes on to be fermented (where it turns into "beer") and then distilled. After aging a while in oak, they call the stuff whiskey.

The sour mash fairs much worse. Often, it is discarded. In older days, the mash would be mixed into food for livestock, so it was also called "feed mash".

In the case of sour mash whiskey, a portion of the sour mash is added to the new mash of each batch. The process appeared just after 1823, when Scottish chemist Dr. James C. Crow began working for Old Oscar Pepper Distillery. The acidity in the spent grain helps to control harmful bacteria in the new grain, and also creates a more consistent flavor across many batches of whiskey. Eventually, the good doctor went to work for the Johnson Distillery, and his knowledge began to spread. The Johnson Distillery went on to become Old Taylor, and the Old Oscar Pepper Distillery is now the Woodford Reserve Distillery.

So there you have it. Sour Mash Whiskey takes a little of the old batch and adds it to the new batch. Think of it like the sourdough bread of whiskeys!

About a Bartender

Sun, 03 Jun 2007 22:03:21 -0800

As long as the bartender is prompt, friendly, and doesn't pour too short, most customers don't care about his past. An employer, however, might want to know more, so I've written out this little bit on why I got into bartending.

My grandfather owned a bar in Deadwood, South Dakota. My father continues to tell me stories of how horrible owning a bar can be, but I've always been fascinated. Apparently, my grandfather owned the very building in which Wild Bill Hickok played his last hand of poker. Growing up, my favorite characters from movies and fiction always spent time in some kind of tavern. Who can forget lines like "You've never heard of the Millennium Falcon?" and "In all the gin joints, in all the world, she has to walk into mine"? Excitement and intrigue always started with a round of drinks.

Upon reaching adulthood, my friends and I had all the usual adventures. We sampled the good life seeing local bands, playing darts, learning dice games, and being pleasantly surprised when the jukebox played a beloved classic. I started collecting recipes and trivia almost immediately. I learned about scotch, and vodka, the best ways to make martinis, and where to find exotic rum. I began mixing the drinks for the parties we threw. I accompanied my parents on their annual tour of Sonoma's vineyards and wineries. Learning about the craftsmanship that goes into good wine made me curious about the other beverages I'd come to enjoy. I eagerly read about the artistry and tradition behind good whiskey, tequila and all the rest.

Through all this, I dabbled in writing, juggling, acting, martial arts, cooking and a host of other hobbies and pursuits. I've held a variety of jobs, but I worked most of them out of necessity rather than inspiration. When I turned 30, I began to wonder if I'd ever figure out what I wanted to do "when I grew up". One day, while reading about sour mash on the Internet, it hit me: I should own a bar! My research turned to business plans, local laws, and liquor licensing. I know it'll be a long road, but I've got passion, plenty of skill, and the support of my beautiful fiance'. For now I'm gathering experience and knowledge, but in a few years, you'll be able to come to Erik's for live music, great cocktails, and a healthy helping of the good life.

Under Construction

Sun, 03 Jun 2007 14:50:29 -0800

As of this writing (Thursday, May 10, 2007), this website is still in its infancy. My designer acquired the domain name a week or so ago, and I've finally settled on an idea for a business card. Reading my bio will tell you that I've only recently hit on the idea of being a barman. I'm sure there are many obstacles ahead, but that's life. I think all who know me will agree I was built for this.

Content is key, the same for every website, but it's also the hardest part. I have several ideas, and currently I'm working on around five different articles for this site. It'll always be a work in progress, and I intend to keep adding to it as long as I'm in the industry..

But right now I could use a few ideas.

Which brings me to the following announcement: YOU, dear reader, have the unique opportunity to get in on the ground floor! I invite you to send me suggestions! What would you like to see on this site? Would reviews of local hangouts be helpful? What about a cocktail recipe depot? Any feedback you care to send will be appreciated, and used to guide the development of the site!

Thanks!

-E.