The Open Bar Experience Podcast

In this episode, I tackle the ever-changing goal line of what is appropriate and what is not.  As hospitality professionals, we consistently have to accommodate guests preferences in how they like to be treated (within reason of course). 

Also, we have bartender boxing happening next week, Toys for tots, and Speed Rack practice time!

Holidays are a great time to celebrate and spend with loved ones. For some, it is a time that can be difficult for those same reasons other celebrate. Let us keep each other company and celebrate our ability to engage in meaningful relationships regardless of the past.

Also, the holiday season means winter cocktail menu.  A few of my favorites are the Red Hook, Penicillin, and The Lion’s Tail.  The are links with recipes for each cocktail.

Enjoy responsibly and with a friend.

Julep Cocktail Bar

Eggnog in Puerto Rico is known as Coquito. It is a delicious concoction of condensed milk, evaporated milk, coconut cream, and rum. It is spiced up with vanilla, anise, clove, and cinnamon. Out of all of the spices, cinnamon and vanilla are the must have in order to maintain the authenticity of coquito. Growing up in Puerto Rico family friends would use overproof sugarcane moonshine to make coquito.

(Also, vegan nog recipe here )

I hope that you enjoy the seasonal treat! Buen provecho!

Basic recipe:

1/2 can evaporate milk

1 can condensed milk

2 cans cream of coconut

4 egg yolks

Half 750ml of overproof

Ep 19: Zach Russell & Rev Johnny

In this episode, Zach Russell and I talk about a few of the things to consider while creating a cocktail menu.  In a place like Houston, a seasonal menu is mainly three seasons rather than four. We have very long summers and a sporadic winter.

The four main points for creating a cocktail menu are timeline, theme, cost and its execution.

 

The Speakeasy

YOGA for Servers

Health and wellness is something that in the restaurant industry we tend to ignore for long periods of time. Given the fact that we take care of our guests and seek to have them relax and have a good time puts us in an environment where our health, mental and physical, suffers.

In this episode, I share some of my routines and ways by which I structure my day to stay healthy in an otherwise potentially draining environment.

Some of the links for stuff happening in Houston for this Holloween weekend 2018!

Puerto Rican and Cuban Festival

Montrose Pub Crawl 2018

Later this year:

Bravery Chef Hall

 

On August 16th, National Rum Day I had the fun opportunity to MC at High & Dry’s first annual rum competition. Downtown Houston is coming of age in a very special kind of way with its dedicated bar community.

Crisia Arajuo won first place with some delicious cocktails!

Trois Rivieres

Four Square

Madeline Edwards Trio

My twitter

My Instagram

My Facebook

My favorite drink has nothing to do with rum, but, it’s my favorite!

ADONIS

2 oz Oloroso (or Palo Cortado) sherry

1 oz sweet vermouth

2 dashes Angostura orange bitters

This week I will be the MC to High & Dry’s First Annual Rum Competition on August 16th which is National Rum Day.  It is part of Downtown Houston effort to bring new businesses that are looking to entertain its patrons with craft and fun. Also, in the Montrose area of Houston, I will be doing a Tiki Day at Brasil Houston with Trois Rivers Rhum on Saturday the 18th.

Aside from that, my interview with local bartender Marla Martinez. Her story struck a chord with my experience with women in the industry who often think that their not good enough to do the job. In Marla’s case, there were mentors that encouraged her to do her best and move forward. Not everyone has that sort of encouragement to do their best. The nurturing of talent is something I’ve seen great mentors do and those who have had the luck to have them have benefited greatly.

I hope you enjoy the interview and look forward to seeing some of you this week!

 

This past spring in Las Vegas during the USBG SW conference I had the opportunity to sit and have Bailey Pryor share with me the revolution rum is going thru along with the benefits to the consumer.

This is a very educational episode so it does get geeky. Because of that, I do an intermission for your listening pleasure. Check out the documentary for a fun and educational story.

Some helpful links:

Luca Gargano

Richard Seale

The Real McCoy

The Real McCoy Documentary

It’s been a week since Tales 2018 (7/17-7/22). Given the good and the bad this was one of the best!  As any good procrastinator, I waited till a few weeks before Tales to search for lodging. The first place I looked was The Monteleone; $490/night! Wow! So I looked around and found that most hotels were either booked or too far off Bourbon St where most of the events and pop-ups occur. So I did the evil thing any industry professional can do during TOTC and got an Airbnb a mile or so away from Bourbon. As for transportation, I was looking to ride Megabus since it’s cheap and I don’t have to worry about driving. Well, after fourteen straight shifts to cover for the days I’d be gone I found myself too tired to work on someone else’s’ schedule and I rented a car instead.

I drove six hours (or less) to get to NOLA and got there just before midnight on Thursday night. That’s where shit got slanted. Before leaving Houston I sent a message to my host at Airbnb, who had already confirmed the reservation, about parking on property. I then get on the road and cruise all the way to Baton Rouge before even thinking about that message. I check and nothing. He hadn’t answered. Once I’m in NOLA I check again, and nothing. Long story short that asshole Winston never answered my messages or the ones from Airbnb so my reservation got canceled with 100% refund, and a new place to stay. Yeah! Fuck that guy!

Registration this year collected more information than previous years and was more advanced overall. The wristbands had a chip that you tapped on a column/cube at the entrance of the tasting rooms and that is how you were able to get in.

The first night for me was Friday and Disco Noir was the main event (at least for me since I planned on drinking as little as possible) and it was a blast. However, it didn’t go without its setbacks. That night I left with the keys to the Airbnb and locked out a friend that was staying with me. Not out of any malice or selfishness but simply out of aloof drunken and lack of pre-game planning, it happened. It has happened to me at previous Tales not to mention just the night before I had been in the same situation.

Saturday was a food day for me so picked up a couple of beautiful ladies at the Carousel bar and headed out to Peche (actually they were some Houston locals who I’d hung out with the night before). Gotta tell you Peche was wonderful! Maybe it was the company, but everything was excellent! The bottle of sparkling rose, the fish, sides, oysters, brussels sprouts, everything! Great service. It was the experience I was yearning for on my way to NOLA.

That night we ended up in two places for live music, one I will not mention because I waited 5-10 minutes for a drink and never got one. Four bartenders behind the bar working intermittently in 2-3 minute intervals. When I walked away there were at least three other people waiting that had been there longer than me. The band, however, sounded great and I could tell the owner was losing money for no good reason. The next spot however, incredible! The Spotted Cat did not only have an amazingly entertaining band but it also had attentive bartenders and a lively crowd! Small place but the energy was all-encompassing. This is where we met Lucas who was having a hell of a time on the dance floor (i.e. any space you could muster in front of the stage or anywhere else). This place and dinner were the highlights of my weekend.

That same night a great guy and someone I would like to think of as a friend was awarded Best Bar Mentor at  TOTC Spirited Awards. Andy Seymour was recognized for his many years of helping industry personnel become industry professionals. Congratulations Andy,

In this episode bartender and friend Zachary Russell challenges my Tommy’s Margarita. We argue and pontificate to the point where we end up going out for tacos.