The Biodegradable Bar
How does composting work? What straws are really best for the environment? How can a business create a positive impact with their waste? We dive into all these questions in this session, exploring how bars, businesses, and events can best integrate sustainable and environmentally positive practices into their operations.
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Article
In a Bid for Savory High Notes, Bartenders Play Dirty
For too long the dirty martini has been something of a guilty pleasure, occasionally divisive, even as it remains a fan favorite among guests. Recently, the ultra-briny martini is coming out of the shadows, and with bartenders embracing its quirky charm, these dirty martinis innovations are so delicious they don’t need to clean their act up.
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Training
Ice Cold Drinks
There’s a lot that goes into making a perfectly cold drink. What kind of ice to use? What size? How fast should you shake or slow should you stir? We are getting into all of it and more in this session with food/drink science expert Dave Arnold.
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Article
No Work, All Play
It’s unironically named after a hit ‘80’s TV show, it’s a visually arresting swirl of pink and cream, and it tastes even better than it looks. For the past few seasons, this drink has been the darling of the bar world, both in its original form and in updated versions.
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Training
The Importance of Gay Bars
Pride began outside a bar, and the importance of bars in the LGBTQIA+ community began long before that. In celebration of Pride month we are talking with historian Daniel Hurewitz about the history and significance of queer bars throughout history.
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