Find your next favorite podcast

Become a member today and read free for 30 days
Pour A Better Pint & Do Inventory Faster: Pour A Better Pint & Do Inventory FasterBartender Journey Podcast # 137Listen with the player below, or subscribe on iTunes
or Stitcher Radio.·     
At the 2015 Hotel Experience Show at the Javitz
convention center in Manhattan we got a cha...

Pour A Better Pint & Do Inventory Faster: Pour A Better Pint & Do Inventory FasterBartender Journey Podcast # 137Listen with the player below, or subscribe on iTunes or Stitcher Radio.·      At the 2015 Hotel Experience Show at the Javitz convention center in Manhattan we got a cha...

FromBartender Journey - Cocktails. Spirits. Bartending Culture. Libations for your Ears.


Pour A Better Pint & Do Inventory Faster: Pour A Better Pint & Do Inventory FasterBartender Journey Podcast # 137Listen with the player below, or subscribe on iTunes or Stitcher Radio.·      At the 2015 Hotel Experience Show at the Javitz convention center in Manhattan we got a cha...

FromBartender Journey - Cocktails. Spirits. Bartending Culture. Libations for your Ears.

ratings:
Length:
31 minutes
Released:
Nov 19, 2015
Format:
Podcast Episode

Description

Pour A Better Pint & Do Inventory FasterBartender Journey Podcast # 137Listen with the player below, or subscribe on iTunes
or Stitcher Radio.·     
At the 2015 Hotel Experience Show at the Javitz
convention center in Manhattan we got a chance to speak with 2 very interesting
people:o   Greg
Elliott of the Chill Rite 32 companyo   Vanessa
De Caria from Bevinco·     
The Chill Rite company makes draft beer systems
that deliver beer to the tap at 32 degrees (or whatever temp you like),
regardless of the temperature of the keg. This system promises zero waste.  We talk to Greg about a lot of issues
regarding draft beer. They also make the Frost Rail.  The frost rail is a frozen rail built into the bar surface,
which the guest sits their drink on and it keeps it cold!·     
We also speak with Vanessa from Bevinco - a
company that has a system for liquor inventory for bars & restaurants that
is very fast and accurate.  We’ll
learn a lot about doing inventory, (which is such a dreadful task!)  ·     
Book of the Week:  Cuban Cocktails 100 Classic
and Modern Drinks.  This is a
great book from the Manhattan bar Cienfuegos. There are classic cocktails from
Cuba, plus lots of modern original recipes.  It’s a really fun book with beautiful photos from Cuba.  ·     
Cocktail of the Week is the El Presidenteo   ¾
oz Aged Rumo   ¾
oz Silver Rumo   ¾
oz Dry Vermoutho   ¼
oz Orange Curacao, (I used Grand Marnier)o   1
Barspoon Grenadine, (I used Jack Rudy)o   Stir
with ice, strain into chilled couple. Lemon twist.
















































·     
Toast of the Week:“Here’s to the nights we’ll never
remember, with the friends we’ll never forget”.
Released:
Nov 19, 2015
Format:
Podcast Episode