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It is with great pleasure that I announce the first ever “Jerk Off” which will be held during San Francisco Cocktail Week (Sept. 17th to 23rd). If you’ve read my book, Fix the Pumps, you might understand why this competition is called the Jerk Off, and if not let me explain. A few months ago drinks genius Russell Davis emailed

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It’s one of those often repeated debates that goes nowhere: Why didn’t prohibition work? Both sides of the debate ante up and hence forth argue ad nausea. So with the help of Google’s Ngram Viewer I’m going to provide a simple, visual explanation of human nature and why prohibition failed. If this doesn’t explain it, nothing will. Google’s Ngram Viewer

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So there I was, making tongue-in-cheek statements on Twitter when I went and stuck my foot in my mouth, or so it seems. My offending statement was about applying for a bartender job in places where the idea of talented mixologists has yet to entrench itself. My exact words were: “Should I consider breast implants before applying for a bartending

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When I was at the Moscow Barshow (September 2011) I had the opportunity to judge the cocktail competition that pitted the best bartenders in Russia against one another. Robert "Drinkboy" Hess was also one of the judges and afterwards we had a discussion on the best way to rate cocktails in a competition. The discussion is ongoing and at some

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If you’ve found an old bottle of whisky, rum, cognac or wine in a dank old basement, it might be worth something. Below is a list of sites that might be interested brokering the sale of the product or offering an appraisal. Important Notes! 1. You will need to provide a clear photograph of the product to these sites if

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As the revitalization of the cocktail continues, it is often helpful to ascertain why certain cocktail recipes are popular. What makes the Margarita, Cosmopolitan and Strawberry Daiquiri the Queens of the cocktail world. This information can then be translated, by new order bartenders, into a method that will help the neophytes and phobic’s, indulge in something new and take them

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When it is a Moxie’s Bellini! At my new bartending gig one of the signature drinks is the Bellini. It is a very popular drink, but is more of a slushy then a classic Bellini. It seems that at some point in time, some one (Milestone restaurant chain) came up with the idea to ride on the coat tails of

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Starting a distillery from scratch can be a daunting task, especially in Canada, but the gentlemen at Still Waters Distillery have succumbed to their passion and taken the leap anyway. For cocktail aficionados they are planning to produce a 100% rye whisky, but with aging that is a few years away. Single malt whiskies seem to be their true passion,

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The idiom “;jumping the shark” is defined as the moment in time when a creative effort moves beyond the essential qualities that initially defined its success and progresses into absurdity. The publication of “;The Sorcerer of Shaken and Stirred” by the New York Times is a perfect example of the transition into absurdity. I’ve been holding my tongue on the

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In the beginning, Art of Drink was a mere sketchpad used to document bartending and cocktail knowledge, without much expectation of developing a loyal readership. As the weeks ticked by, the daily readership grew from 3 people to 10 and then 20. Exciting times. Then the idea of transcribing and publishing Jerry Thomas’ Bartender Guide occurred, which was picked up

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