https://www.mixologytalk.com/141

Ever wonder what cocktail culture was really like 15 years ago? This week we're chatting with H. Joseph Ehrmann about how the Craft Cocktail movement got its footing in San Francisco, and what he sees for the future of craft cocktails.

https://www.mixologytalk.com/140

Tea is a great way to add flavor and aroma to cocktails. This week we're chatting with Spirit Tea's founder to learn about making great tea and using it to make great cocktails too!

https://www.mixologytalk.com/139

Ever considered bartending for private events? Check out this interview with mobile bartending pro, Ozeal Debastos to learn how he got started and great tips for success

https://www.mixologytalk.com/138

After working behind the bar long enough, you find a few tips and tricks that help make your day easier. Here are the tools and hacks that Chris found over the years behind his bar.

https://www.mixologytalk.com/137

Who says a drink needs booze to be delicious? Join us this week for a chat with Julia Momose, one of the world's foremost experts on alcohol free cocktails that put the word "mocktail" to shame.

https://www.mixologytalk.com/136

You may not realize it, but you use systems every day to work faster, better, and longer. Listen in for more ideas on how you can leverage systems to improve every shift!

https://www.mixologytalk.com/135

Another listener questions episode! This week we're talking about pricing high-end spirits, what to do if a coworker takes their "Mixology" a little too seriously, and some thoughts about rekindling your love for bartending.

https://www.mixologytalk.com/134

Love the career but with you could take home more money? Check out this week's episode for some tips for increasing your hourly rate, getting more tips, and keeping the money you make!

https://www.mixologytalk.com/133

Tired of the bartender life? There are so many great career options that leverage your bar skills - here are a few to get you started!

https://www.mixologytalk.com/132

Curious what's new in the world of "bleeding edge" mixology? Here's what we learned in a few great seminars this year on the topic.