Bartending can be a fun and rewarding career, but before you start mixing drinks and serving customers, it’s important to know whether you need a license to bartend in the state of Florida.

In short, the answer is yes. According to the Florida Division of Alcoholic Beverages and Tobacco, anyone who serves alcoholic beverages in the state must obtain a license, regardless of whether they are a professional bartender or a volunteer at a non-profit event.

The specific type of license you need will depend on the establishment where you work and the type of alcohol you serve. For example, if you work at a restaurant or bar that only serves beer and wine, you will need a Class 2 license, also known as a beer and wine license. If you work at an establishment that serves liquor as well, you will need a Class 1 license, which allows you to serve all types of alcoholic beverages.

To obtain a license, you will need to complete a state-approved training course and pass an exam. The course covers topics such as responsible alcohol service, preventing drunk driving, and identifying fake IDs. Once you pass the exam, you can apply for your license through the Florida Division of Alcoholic Beverages and Tobacco.

It’s important to note that some cities and counties in Florida have their own additional requirements for bartenders, so be sure to check with your local government for any additional rules and regulations.

In addition to obtaining a license, there are other important skills and qualities you will need to succeed as a bartender in Florida. These include good customer service skills, the ability to multitask and stay organized, and knowledge of different types of alcohol and how to mix drinks. You will also need to be able to handle difficult situations, such as dealing with customers who have had too much to drink or handling disagreements between customers.

In conclusion, Do I Need An ABC License To Be A Bartender In Florida?

Yes… you will need to obtain a license. While this may seem like a lot of work, it’s important to remember that responsible alcohol service is crucial for the safety of your customers and the success of your establishment. With the right training, skills, and attitude, you can become a successful and respected bartender in the Sunshine State.

Having a bartending license helps set you apart from many other bartenders applying for the same job position who may not have a license, or safety training.

http://www.myfloridalicense.com/DBPR/alcoholic-beverages-and-tobacco/

The bottom line is that your manager controls the schedule, and the more they like you, the more money you are going to make.

Below you will find the top things to think about while trying to secure the best shifts. Also check out this video to see my secret hack to get your manager to love you.

How To Get Better Shifts in the Restaurant Business

Be reliable and dependable

The first step to getting better shifts is to establish yourself as a reliable and dependable employee. Show up to work on time, follow through on your responsibilities, and be proactive about helping out whenever you can. Consistency is key when it comes to earning the trust of your managers, and proving yourself as a valuable member of the team is the first step towards securing more desirable shifts.

Communicate your availability

Make sure your managers are aware of your availability and preferences when it comes to scheduling. Let them know which days and times you’re most interested in working, as well as any days or times that you’re not available. By being upfront about your availability, you’ll be more likely to receive shifts that fit your schedule and preferences.

Build relationships with your coworkers

Building relationships with your coworkers can be a great way to network and secure better shifts. Get to know your fellow employees and be friendly and supportive. Offer to switch shifts with someone who needs time off, and be open to covering for others when they need a hand. By being a team player and building strong relationships, you’ll be more likely to receive more desirable shifts in the future.

Be flexible

While it’s important to communicate your availability and preferences, it’s also important to be flexible when it comes to scheduling. Sometimes unexpected events or emergencies can arise, and being willing to step in and cover a shift at the last minute can go a long way towards earning the trust of your managers. Show that you’re a team player and willing to help out whenever you can, and you’ll be more likely to receive better shifts as a result.

Take initiative

Taking initiative and showing a willingness to learn and grow can help you stand out from the crowd and secure better shifts. Be proactive about learning new skills and taking on additional responsibilities. If you notice a task that needs to be done, offer to take care of it without being asked. By showing initiative and a willingness to go above and beyond, you’ll demonstrate your value to the team and be more likely to receive more desirable shifts as a result.

Be professional

Finally, it’s important to maintain a professional demeanor at all times. Show up to work with a positive attitude, be polite and courteous to customers and coworkers, and follow the rules and policies set forth by your employer. By being professional and respectful, you’ll demonstrate your commitment to the job and be more likely to receive better shifts as a result.

In conclusion, getting better shifts in the restaurant business requires a combination of reliability, communication, flexibility, teamwork, initiative, and professionalism. By following these tips and tricks, you’ll be well on your way towards securing the shifts you want and maximizing your income in the restaurant industry.

It’s a staple that should be premixed in every good modern mixology bar. Why… because it goes so well with so many cocktails. Tequila gets sweet and sour, everything else can have this wonderful lemonade.

Vodka is the most mixable of spirits and the perfect southern lemonade is the perfect match for this.The tall and tart Vodka Lemonade is perfect drink for a hot summer day, or a rambunctious night on the dance floor, because of its sweet and fruity flavors, and cool and refreshing tastes. This energizing cocktail is simple to prepare and easy to drink. Who doesn’t like a tall, ice-cold glass of lemonade? Even better, if you can kick it up a notch with some vodka!

Why you’ll love the perfect Southern Lemonade and Vodka?

There are many ways to make this cocktail and only needs four ingredients: lemon juice, simple syrup, water and vodka.

The Drink Chef suggests using Tito’s Vodka but you can use your favorite vodka, rum, whiskey, tewquila or anything else that you like. With a splash of seltzer or sparkling water you can make this cocktail even more refreshing and bubbly.

Finish off with a lime or lemon wheel for garnish to make it colorful and lighthearted – it’s an excellent choice to serve at events such as cookouts, picnics, parties, and more. A Spiked Southern Lemonade is tart, lemony, and sugary. Don’t be fooled by the smooth taste; vodka is undoubtedly lurking somewhere!

How To Make The Very Best Perfect Southern Lemonade?

Everyone knows that to make lemonade, you need water, sugar, and lemon juice that has been freshly squeezed. However, you can’t simply throw all of those ingredients into a pitcher and mix them together like that. Sugar has a difficult time dissolving when placed in cold water. It does not matter how vigorously you swirl the mixture, there will always be a coating of sugar that settles to the bottom of the pitcher. This is the reason why you need to prepare simple syrup. Stir together sugar and water brought to a very high temperature until the mixture becomes transparent, then allow it to cool.

The Drink Chef Perfect Southern Lemonade Recipe:

*Note – the below amounts of ounces can be substituted with pints, cups, quarts, gallons or any other increment you like. Just use the below proportions and you’ll get it right every time.

1 oz fresh lemon juice

6 oz simple syrup

6 oz water

* A few drops of grenadine will transform this cocktail into a perfect pink lemonade!

• This cocktail may be scaled up for parties! Simply add the ingredients to a big pitcher and instead of ounces use the measurement as cups. It is just what you need to wow your guests.
• Feel free to add another flavor, such as raspberry, blackberry, peach or blueberry. The choices are boundless, the enjoyment is legendary.

Do You Think You Can Make It Into Frozen Lemonade?

Absolutely! Put all the components, including ice, into a blender, give it a good spin until the consistency is slushy and voila! You have a frozen perfect southern lemonade.

Final Thoughts

Be ready, because this beverage could become your new go-to option. It is airy and invigorating while being extremely loaded with a plethora of excellent tastes. This Southern Sweet Lemonade Cocktail is very easy to prepare and tastes absolutely amazing. Cheers!

What Is Rye Whiskey?

Rye whiskey is a type of whiskey that comprises at least 51% rye grain. Manufacturers distill it to a lower proof than other whiskeys, resulting in a more intense flavor. Rye whiskey was once the most popular type of American whiskey, but it fell out of favor after Prohibition, being replaced by the now more popular Bourbon Whiskey. Today, rye whiskey is enjoying a resurgence in popularity thanks to its unique flavor profile and ability to be used in cocktails by the very creative modern mixologists.

What Is Scotch Whisky?

Scotch whisky (note the subtraction of the ‘E’ in whisky) is a type of whisky that originates from Scotland. It is made using malted barley and is typically distilled twice. The resulting spirit is then aged in oak barrels for a minimum of three years and up to 30 years and more. Scotch whisky is known for its smoky flavor, imparted by the peat used to smoke and dry the malted barley during the distillation process.

Rye Whiskey Vs. Scotch: Which Is Better?

Origin And Production Process Of Rye Whiskey And Scotch

Scotch is a type of whisky made in Scotland from malted barley, water, and yeast. On the other hand, Rye whiskey is made in the United States from rye grain. Both whiskeys are distilled twice, but scotch is usually distilled in pot stills, while rye whiskey is distilled in column stills. And while both whiskeys are aged in oak casks, scotch is typically aged for a minimum of three years, while rye whiskey is only aged for a minimum of two years.

Types Of Rye Whiskey And Scotch

There are many different types of scotch, from the light and floral Lowlands malts to the smoky, peaty whiskies from Islay. Rye whiskey is less varied, with just a few main styles, such as straight rye, blended rye, and Canadian rye whisky.

Aging Requirements For Rye Whiskey And Scotch

Regarding aging, rye whiskey and scotch have some critical differences. One must age rye whiskey for at least two years in charred oak barrels, while one must age scotch for at least three years in oak barrels. Most rye whiskeys are aged between four and seven years, while scotch is often aged for much longer—sometimes up to 20 years.

Taste Profile Of Rye Whiskey And Scotch

Generally, rye whiskey has a spicy, robust flavor, often with notes of caramel and clove. It’s also more commonly found in cocktails than scotch is. On the other hand, scotch has a smoky flavor, and people generally drink it straight or ‘neat’.

Rye whiskey tends to be higher in alcohol content than scotch, so it can often feel more intense on the palate. It also tends to have notes of vanilla and nutmeg, as well as a fruity sweetness that makes it an ideal choice for mixing into drinks like Old Fashioneds or Manhattans.

On the other hand, scotch might have a peatiness that gives it an earthy flavor. It can also have hints of brown sugar or wood smoke, depending on its maturation time. Although it’s not unheard of to mix scotch into cocktails, its smoky flavors make it better suited for sipping neat or adding a few drops of water to open up its unique nuances.

Alcohol Content Of Rye Whiskey And Scotch

Alcohol by volume (ABV) measures the total alcohol content in a beverage. It lets you know how strong a particular product is. Rye whiskey and scotch have different ABV levels, so it’s essential to pay attention to this if you plan on enjoying either one.

Rye whiskey usually has an ABV between 40% to 55%, although some high-proof brands can reach 100%. On the other hand, scotch typically has an ABV of 40% or higher. Both these spirits must legally have an ABV of at least 40% to be called whiskey or scotch. The high-proof varieties generally have a bolder flavor, while the lower-proof versions are easier to drink. So it depends on what you’re after—a smooth sip or the far-reaching flavors of a higher proof.

Uses For Rye Whiskey And Scotch

Rye whiskey tends to be spicier than scotch, so it’s excellent for creating cocktails with a bit of a kick. For instance, rye whiskey is present in several classic drinks. You may pair it with other ingredients, such as ginger beer, for a delightful Moscow Mule.

Scotch is less spicy than rye whiskey and has more of a smoky flavor profile. So, it’s best suited for subtler cocktails like the Rob Roy or Blood & Sand. And it pairs perfectly with other ingredients, such as Carpano Antica vermouth, for an easy-to-make whisky sour.

So, whether you’re looking for bolder notes or lighter nuances, you can’t go wrong with either spirit!

Popular Brands Of Rye Whiskey And Scotch

If you’re looking for brands of rye whiskey and scotch to try out, there are plenty to choose from. Popular rye whiskey brands include Bulleit Rye, Jim Beam Rye, Wild Turkey Rye, and Knob Creek Rye. Popular Scotch whisky brands include The Glenlivet 12-Year Old Scotch Whisky, Johnnie Walker Red Label, and Glenmorangie Original 10-Year-Old Single Malt Scotch Whisky to name just a few.

And since there’s such a wide range available, you can’t go wrong here – the fun part is experimenting until you find the one that tickles your taste buds!

Conclusion

So, what’s the difference between rye whiskey and scotch? In short, it boils down to the type of grain used and where it’s made. Rye whiskey is made with rye grain and is typically distilled in America, while scotch is made with barley and distilled in Scotland. Whether you prefer rye or scotch is a matter of personal preference. If you like a sweeter whiskey, you might lean more towards scotch. But if you prefer a spicier flavor profile, rye whiskey is your best bet.

There are no wrong answers here. Cheers!

Yeah… every bartender out there says, “I’ve got the best”.

What makes the perfect margarita mix? In a word… balance.

It needs to be fresh, tart and sweet at the same time. No ingredient should over power the others.

A good margarita is comprised of Tequila, triple sec, agave syrup and fresh lime juice. The margarita is a wildly popular cocktail that is traditionally served with salt on the rim of your glass and hold the esteem of being one of the most ordered of all cocktails across the land. You can easily perfect the best margarita if you use the proper components in precise proportions. Fresh, crisp tastes are essential to making the ideal margarita. One sip of this traditional version demonstrates that this cocktail is a classic for a reason, despite the years of abuse it has endured at the hands of inferior sour mixes. There is simply no reason to ever look for canned mix because it is so simple to make with just those three components plus salt.  At the Drink Chef… we use this formula, which was developed over two decades of trials and efforts. Pleasing many along the way.

Where was the margarita invented?

The margarita, a traditional Tequila sour from Mexico that has evolved into one of the world’s most well-known cocktails, is difficult to pinpoint exactly whose invention it was. As many versions of the drink as there are origin stories. According to one legend, the beverage was invented in 1938 when glamorous Ziegfeld fashionista Marjorie King asked Mexican cafe owner Carlos Herrera to sling it for her. Herrera added salt and lime juice because it was rumored that tequila was the only alcoholic beverage Ms. King would consume.

Others assert that the first cocktail was created in 1948 during a home party in Mexico by Texas aristocrat Margaret Sames (also known as Margarita). Or perhaps, during a 1940s performance in Tijuana, it was given the name Rita Hayworth in honor of the actress, whose real identity was Margarita Casino. Cocktail author David Wondrich concurs that the margaritas were created within the aforementioned period in his book Imbibe. According to him, the beverage was derived mostly from a drink called the Daisy, a traditional cocktail poured over ice during the period that combined booze, citrus juice, and vermouth.

Where is the margarita most popular?

The margarita rules in terms of the popularity of the drinks being served in the US, as well as the martini, is the second most popular and closely on its heels, according to cocktail enthusiasts throughout the country who have a favorite pour.

By the latest Nielsen CGA survey of on-premise cocktail consumption, drinkers favor the margarita in Los Angeles, Boston, Miami, Tampa and New York. The only city that didn’t follow suit with the margarita as the second option was Miami, where bartenders serve mojitos. The states that enjoy margaritas the most are California, Texas, Arizona and Alaska. (just kidding on that last one)

Some of the famous margarita recipes

Margaritas, especially fruity cold margaritas, have a poor reputation for giving people a hangover after only one taste. And yes, that is unquestionably true when using inexpensive tequila, excessive amounts of sugar, and synthetic fruit syrups. However, a decent margarita prepared with smoother tequila, sweet vermouth, fresh limes, and handmade simple syrup won’t make you feel sick before your glass is empty. But whatever you do… Do not use the pre-packaged neon green crappy store bought mix that is on every shelf of every grocery store in America.

The quality of the ingredients is what makes a Margarita great. There is simply no replacement for freshly pressed lime juice.

Things to keep in mind while preparing the perfect margarita

Tequila, lime, triple sec and agave syrup are the only components needed to make a traditional Margarita. Although there is plenty of possibility for innovation, the clarity of that provides minimal room for error. Due to this, pre-made mixers or inventive bars have an abundance of alternately bizarre and sublime Margarita versions. Keep the below points in mind while making margaritas.

• Pre-made mixtures and canned juices have both too much sugar and shelf stabilizers in varying amounts, which will throw off the drink’s fine line of sweet and sour. Do you ever get heartburn after drinking margaritas? Yeah, well this is from the pour choice of pre-made margarita mixes. Nevertheless, if you adhere to natural ingredients, like handmade juice and quality agave syrup, you will enjoy the experience of this iconic cocktail.
• A less expensive tequila bottle might be lying around, or you might discover one at the quadruple-discounted goods store down the street. It’s tempting to add something to a cocktail in the expectation that the flavors will balance out any flaws. Resist the urge. A margarita only contains a few ingredients, therefore each one is important. If you utilize liquor of poor quality your margarita will suffer and so will your guests.
• Balance is the most import thing here. Knowing your ratios is the key to making the perfect sweet-sour margarita mix.

Recipe

And here’s the Drink Chef time tested winning Margarita Mix! Nice and sweet, tart and full of fresh ingredients.

The perfect margarita Mix is a treasure! The tequila is the leading role, the mix is the supporting cast. Fresh ingredients are key.

Please don’t bring that pre-made stuff from the liquor aisle.

The measurement ‘quart’ below can be substituted with any other measure (ounces, cups, liters, gallons).

• 2 quarts fresh lime juice
• 1.5 quarts fresh lemon juice
• .5 quarts fresh orange juice
• 3 quarts simple syrup
• 6 quarts water

Conclusion

When making margaritas, the margarita mix emboldens your quality tequila and is the key to a perfectly crafted cocktail. Do not use that store bought stuff from the large bottles full of nasty ingredients.  

Stick to the basics and you’ll be slinging the best ‘Gritas’ in town. Serve em with love… like I do.

What happens in Vegas… Stays in Vegas. But some secrets escape. Have you ever heard of the Dirty Vegas Strawberry Martini? Well, it’s not just a drink – it’s a lifestyle. If you consider yourself a master of mixing drinks, this recipe is for you! The Dirty Vegas Strawberry Martini is a sinful cocktail that has been around for years. It is said that the drink was created by the team at Dirty Vegas in Las Vegas, Nevada. The Dirty Vegas Strawberry Martini is considered one of the most sinful cocktails in the world and delivers on that promise!

The Dirty Vegas Strawberry Martini is made with vodka, fresh strawberries, fresh lime juice, simple syrup and the secret ingredient… white balsamic vinegar, then a couple cracks of fresh black pepper. The Dirty Vegas Strawberry Martini is a delicious cocktail that will leave you feeling naughty and sinful. Be sure to order one when you visit Las Vegas!

Ingredients

The Dirty Vegas Strawberry Martini is a cocktail that takes sinful to a new level. The drink is made with:

• Vodka 
• Fresh strawberries 
• Fresh lime juice 
• Simple syrup 
• And the secret ingredient… white balsamic vinegar and a sprinkle of black pepper. 
  

It’s not for the faint of heart nor the light-hearted. The creators say that this drink is so dangerous that it’s considered a felony to make it in some states. So if you’re looking for an intoxicating drink that will take your wild side to new heights, then the Dirty Vegas Strawberry Martini should be at the top of your list.

Tips And Suggestions

Undoubtedly, the Dirty Vegas Strawberry Martini is one of the most sinful cocktails in the world. With its sweet and intoxicating strawberries, this drink will leave you feeling sexy and wild. Here are some tips and suggestions to help make your Dirty Vegas Strawberry Martini experience even better:

• Use fresh strawberries: These will be sweeter and have a more pronounced flavor.
• Use fresh lime juice: Store-bought lime juice can often be too sweet and be packed with artificial stabilizers and preservatives, so it’s essential to use fresh, quality juice for the best cocktails.
• Add simple syrup for sweetness: If you don’t want to use a sugar, adding a little honey or agave syrup.
• Shake with ice, then strain with a fine mesh strainer before serving: This will ensure that all ingredients are properly mixed and that no solids of strawberry goodness lurk at your glass’s bottom. 
• Serve in a martini glass: A martini glass is perfect for showcasing the beautiful colors and flavors of the Dirty Vegas Strawberry Martini.

Steps Of Making Dirty Vegas Strawberry Martini

If you’re looking for a naughty cocktail that’ll leave you feeling fine and scandalous, look no further than the Dirty Vegas Strawberry Martini. This drink is sure to get your party started and will have everyone talking about what in the world they’re drinking. Here are steps to making this sinful ditty:

• In a mixing glass, muddle two fresh strawberries
• Add the juice of half of a fresh lime
• Fill the shaker with ice and pour 2 ounces of your favorite vodka
• Add ¾ ounce of simple syrup
• Shake the cocktail well and double strain it into a chilled martini glass
• Garnish the drink with a nice slice strawberry and a sprinkle of black pepper

Conclusion

If you’re looking for a martini recipe to impress your guests, give the Dirty Vegas Martini a try!

The Dirty Vegas Strawberry Martini is undoubtedly the most sinful cocktail coming out of the den of iniquity. Sure to tantalize your taste buds and make you feel like you are in for a wild ride. Cheers for the Drink Chef…

The ingredients for a traditional Manhattan cocktail are whiskey, sweet vermouth, and bitters. Although rye is the conventional and traditional strain of whiskey in this iconic cocktail, blended whiskey, bourbon and Tennessee whiskey will do just fine.

Five boroughs or New York city were once widely recognized in five cocktails of the time each named after a district of New York.

These include the whiskey-based Manhattan, the Bronx, Queens and Staten Island, all cocktails of yesteryear.

But Where Did The ‘Black’ Manhattan Come From

The Black Manhattan allegedly created by bartender Todd Smith in 2005 while working as a bartender at Bourbon & Branch in downtown San Francisco. In the Black Manhattan, Smith substitutes Averna amaro for the sweet vermouth of the classic Manhattan. The amaro gives this beautiful dark drink its distinctive hue, hence the name. The final cocktail leans towards a bitter, earthy, herbal elixir, that offers surprise in every sip.

About the ingredients

You’ll need Rye whiskey, Averna amaro, Reagan’s Orange bitters Angostura bitters, as well as Maraschino cherries and perhaps an optional orange for garnishing.

Since rye whiskey’s peppery kick helps to smooth out a portion of the richness from the vermouth, it was typically used to make an old-school Manhattan. Both bourbon and rye taste good in Black Manhattan. Select bourbon if you prefer something a little sweeter.

Regardless of what you decide, I believe it is advisable to choose a bottle that includes at least 55% alcohol. Whiskeys with higher alcohol by volume (ABV) perform well in stirred drinks like this one because they have more flavor to withstand dispersion and additional ingredients.

By playing with the bourbon, amaro, and liqueurs, you may make countless permutations, much like with the traditional Manhattan recipe. Spice can take the place of notes of sweetness when you switch between rye and Bourbon, or you could try the recipe with brandy or a fine dark rum to create an entirely new drink.

Ingredients to make the drink:

• Rye or Bourbon Whiskey
• Averna Amaro
• Angostura Bitters
• Regan’s Orange Bitters
• Maraschino Cherry
• Orange Peel for garnish (optional)

Equipment

A confusing variety of bartending gear is available, yet if you observe a bartender in action, you’ll notice that they employ relatively few pieces of apparatus. Almost all cocktails need shaking or stirring, so all you need is a mixer and a long-handled cocktail spoon. If possible, you should also bring a stirring glass, although, in the absence of one, you can mix in your shaker tin. Listed below are some of the important equipment you might need for preparing a Black Manhattan cocktail:

• Cocktail shaker: There are two fundamental designs for cocktail shakers: “three-piece” and “two-piece” shakers. Cocktail shakers are produced in a wide range of sizes and forms. Either of the ones is required. Three-piece shakers are typically simpler for beginners to use and have the added advantage of a built-in sieve, whereas a two-piece shaker also requires a separate Hawthorn strainer. Just flat metal cones, one bigger than the other, make up a two-piece shaker. Whereas the shorter cone can be made of glass, stainless steel, or perhaps even plastic, the larger cone, or “can,” is composed of steel material or silver-plated steel. The pair is called a Boston Shaker if the small cone is made of glass, and a French Shaker if it is made of metal.
  
• Hawthorne strainer: It is advised that you also purchase a Hawthorne strainer if you chose a two-piece shaker. These include a spring that wraps around the outside of them to help capture any ice and fruit fragments that are produced during the intense shaking. They frequently have “lugs” or “ears” that rest on the shake’s rim and maintain the strainer in place while being used. Most Hawthorne strainer designs include a finger rest or ridge that, when pushed, closes the sprung-loaded space in between the strainer and the edge of the shaker, enabling granules to be captured.
  
• Mixing glass: The optimum container for stirring is a topic of significant discussion among bartenders, with some favoring glass over metal. Metal uses little energy to heat up and cool down, therefore the warmth of the completed cocktail isn’t significantly affected. In comparison, mixing/stirring glasses made of heavier glass have more radiant heat and as a result, they capture more heat from the beverage being mixed.
  
• Stirring spoon: Bar spoons come in almost as many variations as there are types of glasses for stirring. Some have three-pronged forked ends, others have plain ends, and some have spiral stems. The important factor is that your spoon’s stem extends deep enough into the glass’s base. Bar spoons should be at least thirty centimeters long.

How to make-Recipe

The term “Black Manhattan cocktail” refers to a version of the Manhattan cocktail that substitutes an amaro for the traditional sweet vermouth to create a somewhat herbaceous whiskey beverage. With these modifications, the forerunner becomes thicker and somewhat more bitter, with the herbaceous and caramel flavors of the amaro adding to the flavor’s depth. The conventional way to serve the classic Black Manhattan cocktail is with a stirred beverage.

• In a cocktail shaker with fresh ice, merge multiple ounces of Rye, an ounce of amaro, and some generous shakes of Orange bitters and Angostura bitters.
• Stir until the beverages are thoroughly cooled and comingled.
• After that, strain the mixture into a ‘chilled coupe finish with some real maraschino cherries and a spiral of orange for kicks.

Shaking a Manhattan dilutes it too much and changes its texture, and you don’t ‘shake’ brown spirits. So, it’s recommended that you stir rather than shake. Put away the cocktail shaker and pick up a bar spoon and stirring glass instead. This one has legs and it sure to be a Halloween classic for ages to come.

A lot of people will say that Kentucky has better whiskey than Tennessee, but others will say that Tennessee has better whiskey than Kentucky, so which is it?

The debate between Tennessee Whiskey vs Kentucky Whiskey has been going on for generations and there’s likely no final answer, but… it’s good to know what sets these whiskeys apart from one another?

But first… Let’s talk about where they came from…

Much of the following has been taken from an article posted on ‘Bar & Restaurant.com’ by David Klempt, on July 29th, 2019.

I chose this article because it frames the age old debate, Tennessee Whiskey vs Kentucky Whiskey quite well. Thank you both ‘Bar and Restaurant’ and David Klempt.

In this article, David Klempt quotes a knowledgeable and respected historian and whiskey researcher, Fawn Weaver, CEO pf ‘Uncle Nearest Whiskey, in Shelbyville, Tennessee.

Weaver gave her answer to the Kentucky whiskey versus Tennessee whiskey question in New Orleans recently.

An Incredible Legacy

First, I want to introduce you to Uncle Nearest Whiskey named for Nathan “Nearest” Green, an American slave whose contributions to distillation and whiskey would likely have gone widely unknown and unacknowledged without the devotion and tenacity of Weaver.

Slaves were property without birth certificates and no knowledge of the calendar, so we don’t know when Mr. Green perfected his whiskey, Weaver believes that year to be on or near 1856.

Mr. Green is now known as a master distiller, in fact, the first-known African-American to be recognized as a master distiller in the USA. Weaver says, and the facts show, that Green is the first and only African-American master distiller. Using 1856 as the year Mr. Green earned his master distiller status, no African-American has been bestowed that honor in more than 160 years.

We may not know exactly when Green perfected his process of whiskey makin’, but we do know one important detail of his life and legacy. Nathan Green had an apprentice… an orphan named Jasper Daniel.

According to documentation, Mr. Green was a slave owned by the firm Landis & Green. That firm rented Mr. Green out to a preacher, grocer and distiller who owned a farm in Lynchburg, Tennessee. On this farm, The master distiller, Mr. Green taught his apprentice, Jasper, how to make whiskey. Jasper had a nickname… They called him… Jack, Jack Daniel.

Tennessee Whiskey vs Kentucky Whiskey in numbers

Well, if you are having a glass of Bourbon Whiskey, chances are it is from Kentucky.

Tennessee whiskey is a straight whiskey which technically is defined as bourbon whiskey, but that Kentucky whiskey undergos an addition step of charcoal filtration, which none of the bourbon producers subject their whiskey to. Both have identical requirements as most Tennessee whiskeys almost meet up to the criteria for bourbon.

Making of Tennessee Whiskey

The making of Tennessee whiskey involves several steps of which its production in Tennessee is the most important one. To make Tennessee whiskey at least 51% corn is required as corns are the main ingredient in this kind of whiskey. Before aging the whiskey in barrels and after the distillation process, a very important process needs to be followed which is known as mellowing.

In the process of mellowing, you will have to trickle the distillate through a steep layer of charcoal which is made by burning the sugar-maple wood. This process might take approximately 4 to 6 days so that you can attain the perfect Tennessee whiskey.

The mellowing process makes the whiskey distinctive and sweet in taste. The Lincoln County Process is used in the making of Tennessee whiskey and this process is named the charcoal filtration method in general terms.

Cool Facts About Tennessee Whiskey

• The Tennessee whiskey is mainly made of Corn by Lincoln County Process.
• Light brown to rich amber is the color of Tennessee whiskey.
• The whiskey consists of approximately 40% ABV.
• Tennessee whiskey is required to be distilled at almost 160 proof and barreled at almost 125 proof.

Kentucky Whiskey

Kentucky whiskey is commonly known as bourbon whiskey. Kentucky whiskey is a barrel-aged distilled liquor that is made mainly from Corn. This kind of whiskey was introduced in the 18th century and can be produced anywhere in the United States.

Some of the most popular Kentucky Bourbon brands are: Jim beam, Maker’s mark,, Bulleit, Knob Creek, Buffalo Trace, Evan Williams, Four Roses, Eagle Rare, Woodford Reserve, Old Forester, and Wild turkey.

Cool Facts About Whiskey

• Tennessee whiskey vs Kentucky whiskey, both need to be produced in the US.
• Both should have at least 51% corn in it.
• The Bourbon whiskey needs to be aged in the new charred oak barrels.
• The bourbon can be bottled at 80 proof or maybe more than that.
• The Tennessee whiskey was first produced by Nathan Nearest Green whereas the Kentucky whiskey was first produced by by Elijah Craig.
• In the production method, Tennessee whiskey goes through Lincoln County Process but Kentucky whiskey doesn’t.
• Before Tennessee whiskey goes to the market, it needs to be aged for approximately 2 years. While Kentucky whiskey can be released with the aging of a minimum of 3 months.
• In the preparation of Tennessee whiskey, flavoring can be done whereas in the preparation of Kentucky whiskey flavoring is prohibited.

Tennessee Whiskey vs Kentucky Whiskey – The Verdict

The main difference between Tennessee Whiskey vs Kentucky Whiskey is marketing. Kentucky bourbon producers have succeeded in influencing the drinker’s opinion to support them. If you hear somebody saying Kentucky Bourbon, it is usually a synonym of good whiskey, right?

On the other hand, if you look at what Jack Daniel’s did in Tennessee, their diffent marketing path helped them succeed in becoming an industry leader.

Go Taste Some Whiskey!

Ancient Rivalry – The Poles or the Russians? – Who Invented Vodka?

Essentially… vodka is the alcohol (ethanol) derived from the fermentation and distillation of a myriad of different grains, fruits or potatoes. Vodka’s neutral taste makes it a flexible cocktail base and a virtually risk-free liquor. By law vodka is regulated to be odorless, colorless and flavorless, however ‘flavored’ vodkas are regulated a little differently that allow those products to have citrus, fruit or herb flavors added.

Vodka is a distilled alcoholic beverage that is clear and colorless, mostly flavorless and odorless, and contains 40 to 50% alcohol by volume.

In cocktails, vodka is the world’s most frequently consumed distilled alcoholic beverage because of its extreme versatility. So to figure out who invented vodka is a notable endeavor. This chameleon elixir mixes with just about anything. Although the exact origin of vodka is unknown, historians believe that it originated in either Russia or Poland in the 1300s.

The ‘who invented vodka’ is debated between Poland and Russia in earnest! The name ‘vodka’ is derived from the Russian word ‘voda’, which means ‘little water’. Numerous modifications to vodka have been done in both the United States, several European countries and the world over, in some form or another.

History of Vodka invention

Though many believe Poland was the first nation to produce vodka, and the initial drips were somewhat different from the vodka we have now, the exact origin is hotly debated.

As per myths, the original Russian vodka recipe was created around the year 14th century by a priest by the name of Isidore who belonged to a Monastery inside the Moscow Kremlin.

In 1174, a little town called Khylnovsk is said to have given birth to the first Russian distillery. Is this who invented vodka?

Although the exact origin of Polish vodka is uncertain. Some suggest that the monk Stanczyk developed vodka in the early 15th century, while others assert that it was prince Jan III Sobieski who popularized vodka in Poland.

In Sweden, vodka initially emerged in the late 15th century under the name ‘brännvin’. Sweden changed the name of the beverage from Brannvin to vodka in the 1950s. Absolut, the most well-known vodka brand, was introduced in 1979 by Swedish vodka manufacturers.

Vodka arrived in North America during World War I, and it was produced in Western nations throughout World War II, growing in popularity to this modern day as the most ordered spirit, hands down.

Ingredients used for making Vodka

During the 14th century, grapes were the main component of vodka, however today…here, we list a few of the most important ingredients used to manufacture modern day vodka.

• Grain: Any grain, including rye, sorghum, barley, and wheat, can be used to make grain vodka, which has a taste of sweetness, nutty flavor, and woodsiness. It tastes quite mild and is much easier to make than vodka made from maize or potatoes. With a lighter texture than other vodkas, wheat vodkas are crisp, somewhat tangy, and flavorful. Like the grain itself, rye has a similar flavor that is peppery or spicy. A velvety texture, butter, and vanilla flavors, and a modest tendency toward sweetness are all characteristics of corn vodka.
• Potato: It is the main component in vodka production and was initially made by the Russians and Poles who invented vodka first. One of the less expensive ingredients that can be grown almost everywhere is the potato. Smaller potatoes are specifically chosen for distillation and used as ingredients in vodka because they contain more starch than larger potatoes, which are more water-filled.
• Fruit: One can readily get this alcohol all over the world. It was originally grain vodka that had apple flavors added. While maple sap has a delicate caramel aroma ideal for sweet summer drinks, apples provide a pleasantly fruity touch to vodka. It has a freshness that is uncommon to find in grain-based vodkas and is bright, clear, and just a little bit sweet.
• Honey: Orange blossom honey is used to make Comb Vodka. Comb vodka is produced from orange blossom honey. The creators who invented vodka first claim that this little touch maintains more of the characteristics of the underlying ingredient, allowing the sweet and flowery notes to stand out in the finished product.
• Maple Sap: Light caramel scents and a mild, sweet maple flavor can be found in maple sap-derived vodka. This vodka is a wonderful base for sweeter-style drinks because of its mild sweetness that falls short of becoming overwhelming.

How to make Vodka?

Farms that produce vodka employ a variety of ingredients. Additionally, they adhere to the steps below for producing vodka according to industry standards.

• Vodka producers will combine grains with water and yeast to create a fermentable base, such as wheat malt, and flaked maize. The agitators in the mash tub break down the grain as it turns. To promote the conversion of carbohydrates to sugar, a ground malt meal is added.
• The mash is first heated to the boiling point to sanitize it. Then, to increase the acidity level required for fermentation, it is injected with lactic-acid bacteria.
• The liquid is separated from the sediments that have undergone fermentation by vodka producers. The ethanol will be used to create vodka, and the solids will be strained away.
• By heating and vaporizing the liquid in the mash, a process called ‘distillation’ removes most of the volume and the impurities held within the alcohol is then collected when the vapor is recondensed. The end product is at a higher alcoholic content than is allowed by law, so water is added to adhere to these standards. The vodka is diluted to the desired alcohol concentration by measuring the alcohol by volume and gradually adding water.
• Some vodka producers add flavorings during any stage of the vodka making process, during fermentation, distillation or filtration, these flavors range wide to achieve the desired finished product.

Conclusion:

An unexpected renaissance of the mid-twentieth century is vodka. It has been quite the trip from an obscure Russian / Polish staple… to the most popular modern day cocktail spirit. The one who invented vodka had achieved something remarkable in the history of alcohol as vodka had turned out to be one of the most favored drinks of the current era.

What Can I Find the Use of Bitters?

People utilized bitters like herbal remedies to treat illnesses like stomach aches and sea ailments throughout antiquity and up to the 18th century. Old-time physicians might employ them to treat illnesses dependent on their makeup.

Today, alcoholic beverages tend to employ bitters more frequently. Bitters are used by some of the top sommeliers and bartenders in the area to support alcoholic beverages, particularly cocktails, with a specific, distinctive flavor. Bitters may provide a new flavor to a drink rather than necessarily making malt liquors extra bitter than they might do.

What’s In a Bitters Bottle?

Among the most crucial components of a cocktail are bitters. Drink recipes often only call for a few teaspoons or dashes of this flavoring since these tiny bottles provide a powerful punch of peppery, botanical flavor. Other brands also provide a wide range of tastes that can be utilized in practically any drink.

Cocktail bitters are usually produced using botanical elements, including cinchona bark, cascarilla, chamomile, gentian, fragrant herbs, and tree bark roots. Water and alcohol are often used in the manufacturing of bitters, with the latter serving as a solution for the former. Alcohol, however, enhances the taste of the components even further.

What Kinds of Drinks Can I Make with Bitters?

The basic cocktails may be created in various ways, thanks to the abundance of artisanal spirits and bitters. Here are eight fantastic, really easy cocktail recipes from bitters specialists:

• Martini

Nowadays, you generally won’t find bitters in a martini if you order one at a bar. However, the original martini was originally mixed with gin, dry vermouth, and a few drops of orange bitters in equal amounts.

The British Royal Navy Red Gin would be credited with popularizing the pink gin drink. Cover a class in bitters and add cooled gin to create it.

• Manhattan

The traditional ingredients for the vintage brown and drunken drink are rye whiskey, simple syrup, and Angostura bitters.

• Bitters and whiskey

That’s about as straightforward a cocktail as you can make, but combining bitters with scotch over ice makes all the difference.

• The Sawyer

The perfect bitters-heavy cocktail here is the one. It’s a twist on such a gin gimlet created by bartenders Don Lee and requires 28 measures of three different bitters.

• Old-Fashioned

The old-fashioned is the epitome of a cocktail in the traditional sense. The ingredients are whiskey, Angostura bitters, honey (or simple syrup), and a dash of vinegar or club soda.

How Many Dashes of Bitters Should I Put in A Cocktail?

Using a few dashes of bitters may significantly enhance the flavor of a cocktail. Since bitters have been a staple component in cocktails for decades, expert mixologists and bartenders know how much to use to get the desired flavor.

We wanted to assist in addressing this particular query for those unfamiliar with bitters and unsure how to utilize it. Add extra bitters to taste, between 1 and 2 dashes.

What Taste Does a Drink Get from Bitters?

There are probably hundreds of options available here. While certain tastes are difficult to categorize, most bitters fit through one of the main groups. scented bitters

With their unique take on the traditional taste profile, old-fashioned baking spices like cardamom, pepper, cinnamon, cloves, and ginger are abundant.

• Citrus Bitters

As you would have imagined, herbs and the drying peels of bitter citrus give rich reddish bitters their richness. They have reportedly existed since at least 1862, and a renaissance has recently occurred.

• Celery Bitters

Bitters with a celery flavor were very popular in the nineteenth century. Today’s interpretations of the style change based on the recipe and might be vegetal, rustic, bright, or lemony, yet they all depend on a recognizable celery seed backbone.

• Bitter citrus

Citrus fruits other than oranges can also be treated bitterly. There are now bitter formulations centered on grapefruit, citrus, and lime. Some types—like those produced by Hella Cocktail Co.—combine all of the ingredients above in a single, strong bottle.

• Spiced bitters

While most bitters enable a single ingredient to prevail, most bitters have varying intensities of a range of spices. Examples include ginger bitters and cardamom bitters.

• Floral / Herbaceous Bitters

The bitters that draw attention to herbs and florals like dandelion, clover, jasmine, and jasmine over strong peppers are on the other side of the spectrum.

• Berry Bitters

In addition to citrus, bitters work well with berries, dried fruits to better adapt, and other products with seeds. Fruit bitters often add a noticeable richness and chime of freshness to the dish.

• Bitter chocolate

Chocolate bitters with chocolate and cocoa infusions get along like old friends with older spirits. Rye, whiskey, Anejo tequila, and black rum are nicely complemented by the rich chestnut and coffee aromas frequently found in chocolate condiments.

• Hot & Spicy Bitters

Spicy bitters add a pleasant, subtle heat to beverages in a regulated and consistent manner by layering dried hot peppers with distinct botanical tastes. Some of our favorites are from Bittermens, Bittercube, and Hella Bitters.

Why Do Bartenders Add Bitters to Their Cocktails?

Back in the day, bitters were often used in cocktails once they were not. Today, however, they have made a resurgence, and several manufacturers have produced and are continuing to produce excellent bitters that could be used to offer drinks that delightful edge. The following are some of the top cocktail bitters:

1. Angostura Aromatic Bitters

Angostura bitters, the most famous beverage bitters available, are named after the Venezuelan city of Angostura (now recognized as Ciudad Bolvar).

• Fee Brothers Cocktail Bitters

German physician Johann Gottlieb Benjamin Siegert developed the formula for these plants.

• Fee Brothers Cocktail Bitters

The Fee Brothers Bitters brand, initially developed in Rochester throughout the 1950s, has expanded to include one of the broadest selections of bitters. For various sorts of cocktails, it offers tastes including mint, citrus, peach, lemon, old-fashioned aromatic, and grapefruit.

• Regans’ Orange Bitters

Gary Regan is renowned for his 1990s creation, Regans’ Orange Bitters. He adapted the dish from The Gentleman’s Companion, published in 1939. This bitters line features several adaptable tastes, including cinnamon, fruit peel, and caraway.

• Bar Keep Cocktail Bitters

Lavender fragrance, baked apples, and Chinese bitters are just a few of the distinct and unusual bitters tastes offered by Bar Keep Bitters.

• Peychaud’s Cocktail Bitters

The Sazerac, a traditional drink from New Orleans, contains Peychaud’s regularly. This cocktail bitter has a milder flavor, a lighter body, and floral undertones. Paloma’s calling.