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Posts Tagged ‘DRINK’

STEVEN GALLANTER: BARTENDER RESUME’

September 12, 2019 Leave a comment

Steven Gallanter

15 Edgerly Rd, Apt. 8

Boston, MA 02115

617-835-2373

stevegallanter@yahoo.com

BARTENDER

Summary of Qualifications

BEVERAGE SKILLS

-Remixologist

-Unsupervised bartender with access to premise

-Uncork wine and champagne with appropriate protocol

-Formulate drink specials

-Tend bar for African, Brazilian, EDM, Eurohaus, Greek, International, Latin, alternative lifestyle, rock, swing, Broadway, Country & Western, disco, karaoke, house, hip-hop, oldies, reggae, R & B, classical and Top 40

FOOD SERVICE SKILLS

-Arm and tray service at bar and tables

-Plating and garnishing

-Inform guests of specials

-Food service with appropriate protocol

GUEST SERVICE SKILLS

-Guest list privileges and table reservations

-Provide guest with stationary and personal care items

-Suggest dining, tourism and entertainment options

-Assist challenged guests

PROMOTIONAL AND MARKETING SKILLS

-Collect contact information for promotional purposes

-Obtain complimentary bar supplies from salespeople

-Decorate premises for seasonal events

-Distribute promotional material to authorized outlets

PLANT, EQUIPMENT AND LEGAL SKILLS

-Troubleshooting of soda, refrigeration and HVAC systems

-Diagnosed need for water filtration system for soda and ice systems

-Reconfigured storage to conform to requirements

-Photographed grounds to successfully appeal violations to Boston Board of Inspectional Services

INFORMATION TECHNOLOGY

-Aloha, Micros, PosiTouch 6.36 POS systems

CERTIFICATION

-CPR, First Aid and Emergency Oxygen, American Safety & Health Institute, 2015

CERTIFICATION

MA Dept. of Fire Services, Crowd Manager Training, 2018

COMMUNITY

Boston Board of Elections, Warden and Clerk,

2002-2008, 2010-2019

BAR EXPERIENCE

MACHINE

2010-current

DURGIN-PARK

2012

NEWS BOSTON

2008-2009

RED FEZ

2007

EUROPA

2001-2006

FENWAY/ARAMARK

2002

RITZ-CARLTON, ARLINGTON ST.

2001

HAIKU 5*7*5* Walk home

September 7, 2017 1 comment

Just don’t have a car

Fifty seven hundred shifts

Walk home from the bar

BARTENDING, REMIXOLOGY, DRINK, HOSPITALITY: Kentucky Colonel cocktail

July 13, 2016 1 comment

KENTUCKY COLONEL

Bourbon is Kentucky’s spirit and indeed the truest American spirit ie: hard liquor.

Bourbon is a barrel-aged distilled spirit made from fermented corn.  “Bourbon” derives its name from Bourbon County Kentucky, the eastern edge of French territory in the United States prior to the Louisiana Purchase in 1803.

Bourbon can come only from Kentucky.  Jack Daniels, as every bartender should know, comes from Lynchburg Tennessee, and is a sour mash whiskey.

What true bourbons such as Jim Beam and Maker’s Mark, have in common with Jack Daniels is that both are made utilizing the sour mash method.  In the sour mash method some of the cooked fermented corn, the “mash”, is used as a base for the next batch in order to pass along the yeast and flavor in a consistent fashion.  This process is analogous to the making of yogurt.

I began tending bar in 1982 and the bottles of Wild Turkey and Old Grand Dad stocked by my employer had perhaps 1 or 2 tipplers who drained them in an exceedingly slow fashion often mixed with Coke.  “Old man drink” is the phrase that comes to mind.  Bartenders then casually referred to Jack Daniels as a “bourbon.”  Few knew otherwise…and even fewer cared.

Bourbon’s public profile was limited to the annual TV gala of the Kentucky Derby where Southern gentlemen in straw boaters cavorted with Southern belles in oversized bonnets hoisting flutes of Mint Juleps.

During the ’90s bourbon advanced as Gen X, born from 1967-1975, aged out of dance clubs and into the lounges that proliferated towards the end of that decade.  During the ’90s back lit bottles of Evan Williams and Maker’s mark became familiar sights at Stephanie’s on Newbury and City Bar at the Lenox Hotel here in Boston.

Still bourbon did not have anywhere near the cachet’ of Irish whisky, let alone Scotch or cognac.  Appeal was limited to the United States.

2016 has bourbon increasing in sales AND quality AND international appeal as premium and small batch bourbons have joined Scotch and cognac in the contest for the taste buds and wallets of imbibers.

 In 2014 Japanese mega beverage corporation Suntory acquired Jim Beam for the astonishing price of 1.6 billion USDs!

In 1999 there were 455,000 cases of bourbon produced.  In 2015 there were 5 million cases produced with about 1/2 of that being exported.

Small batch and single-barrel offerings such as Woodford, Bulleit and Knob Creek, produced by Jim Beam, have earned slots on back bars and in the gullets of drinkers.

www.bourbonoftheday.com/bourbon-boom/

In that spirit I will introduce the Kentucky Colonel which was passed on to me by a brother bartender during last year’s Kentucky Derby.

KENTUCKY COLONEL

1 .5 oz. bourbon

1 1/2 lime

3 oz. ginger beer

  1. Fill a 10 oz, glass with ice.

  2. Pour 1.5 ounces bourbon.

  3. Press the juice of 1/2 of a ripe lime.  The lime should be verging on yellow as this indicates ripeness and optimal juiciness.  Roll the lime firmly on a hard surface to break down the juice-containing segments to achieve optimal yield.

  4. Top with ginger beer.

  5. “Box” the drink into an empty glass and return to the original glass to insure a fluid mix of the ingredients.

  6. Garnish with a lime wheel perched on the rim.

  7. Drink up!

The flavor profile of the Kentucky Colonel is one that engages the tongue with the burn of bourbon, the citrusy acidity of the lime and the almost sweet effervescence of ginger beer.

One could make this with Rose’s Lime juice imitating the fresh lime and root beer performing the ginger beer part but this would lessen the thirst quenching action of the KENTUCKY COLONEL and you’re better than that, aren’t you?

My encounter with this concoction inspired a fantasy of being a winner of a NASCAR race and I don’t even drive!

My current employer would price this at $8 as Jim Beam is $7 with a $1 added for the ginger beer.

Old school, try Googling ‘Kentucky Colonel’, and tres chic in our Digital Decade at one and the same time the KENTUCKY COLONEL is a winner!

 

 

 

RAMONES: 44 YEARS AGO

August 30, 2015 1 comment

…44 years ago, August 30, 1975; later tonight…

…I saw the Ramones for the very 1st. time at C.B.G.B’s.  I was inspired to visit the Bowery by James Wolcott’s article in the VILLAGE VOICE, “The Conservatism of the New Rock,” which detailed the aesthetics of minimalism that made up the template of punk.

(Mr. Wolcott’s book LUCKING OUT provides a narrative to the music and art scenes of N.Y.C. 74-80.  A very worthwhile read and a reminder of a time when artistic aspiration rather than “reality” moved minds).

My appetite for deliberately abrasive art had been whetted by Antonio Artaud’s writings and musings on the ‘Theater of Cruelty,’ and a FILM FORUM article on FREEBIE AND THE BEAN, both of  which uplifted alienation into an art form and considered neutrality the only artistic vice.

I took the L.I.R.R. into Penn Station to brave the Bowery clad in black polyester pants, at least they weren’t bell-bottoms, and my old All America Camp counselor-in-training t-shirt which I thought/hoped would be an appropriate celebration/denial of whatever-the-heck-happened to happen.

“Are you 18?”

“Yup.”

I entered a dump that looked not unlike the Royale(Roy-Al) which resided across Main St. from my hometown Port Washington, N.Y. railroad station.  The only “decor” that caught my eye was a life-size poster of John Lennon clad in a black leather jacket with a toilet seat around his neck.

(This picture can be found on THE BEATLES: LIVE AT THE STAR CLUB, HAMBURG, GERMANY, an album that is a true template of punk).

Joe Cool was the 1st. band.  My only recollection of them is of a bunch of dorky guys in suit jackets and Cons.

The 2nd. band was Milk n’ Cookies who were the 2nd. C.B.G.B’s band to record a single after Patti Smith’s “Piss Factory.”

 ” 10 girls, 20 girls…I want more,” seemed to be the only lyrics yelped by Milk n’ Cookies’ diminutive lead singer Ian North whose tuneless enthusiasm reminded me of…me singing in the shower.

(“More Girls” can be found by entering ‘Milk n’ Cookies’ on Wikipedia).

Hmmm…

After a 20 minute set there was between set music with “Hippy, Hippy, Shake,” by the Swingin’ Blue Jeans, and “All Day and All of the Night,” by the Kinks, both of which everyone seemed to know all of the words of and were featured on BRITISH ROCK’S GREATEST HITS PART II which was in the Port Washington Public Library courtesy of Mark Bates.  Gee, I had thought that I was the only person who knew these songs.

Hmmm…

“Stepping Stone,” by Paul Revere and the Raiders?  I thought that I was the only one roused by this disparagement of social mobility.  I was amazed and amused.

Hmmm…

…The Ramones took the stage…

 “…1,2,3,4…”

Neither I or anything that I would ever comprehend up to and including this very moment would ever be the same.

This is as true at this very moment writing as it was 44 years ago.

DRINK, HOSPITALITY Happy Birthday Drink for a Woman/Pink Squirrel

February 28, 2013 Leave a comment

HAPPY BIRTHDAY DRINK FOR A WOMAN

Occasionally while tending bar a woman will ask if I have a specialty drink.

“What’s your name?”

“Erica”.

“I’ll make you an Erica.”

“ERICA”

1 1/2  oz. DiSarrono Originale

3/4 oz White Creme de Cacao

2 oz Milk

2 dots Grenadine

Pour all ingredients into a cocktail shaker filled 1/2 with ice.

Shake vigorously until the frost line climbs to the top of the shaker.

Break and pour into a martini glass.

Garnish with a cherry pierced by a swizzle stick across the top of the gl;ass.

The color should be that of the Pink Panther cartoon

(Dirty joke optional).

In matter of strict fact this is a variation of the Pink Squirrel.  The classic Pink Squirrel was made with Creme de Noyeaux a pecan based liqueur.  (Southern Comfort is a pecan-based liqueur).

The amaretto provides the “nut” for the squirrel to mix a metaphor as well as a cocktail.

Amarettto became popular in the United States following WWII as Italian-Americans’ upward mpobility lead to restaurant ownership.  In 2001 Amaretto DiSarrono began marketing itself as DiSarrono Originale .

This cocktail is sweet and pink. For the best visual effect try to position it underneath a pinspot to highlight the soft pinkness of the alcoholic confection and maximize the gratuity potential.

In many instances this drink is ordered by the boyfriend/date/some guy for his girlfriend/date/whatever in order to ingratiate himself with the woman who will be drinking it.  Girls nights out are also a window of sales opportunity.

My experience is that every guest will enjoy  a drink named for them.

Cheers!

Categories: DRINK, HOSPITALITY Tags: ,
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