bartending

The cocktail scene in San Francisco is thriving and earlier this week I judged a competition hosted by the United States Bartender's Guild. There were eight bartenders from the Bay Area making drinks with DonQ rum in two distinct categories: a homemade ingredient-driven, spirit-based drink and a fruity, long drink served over ice in a tall glass.

The tasting was blind, fellow judges Martin Cate, owner of tiki bar Smuggler's Cove, and Borys Saciuk, brand ambassador for 42 Below Vodka, and I were behind a mirror, so we couldn't tell which bartender mixed which drink. Besides enjoying eight mighty delicious libations, I also learned some interesting things. To find out what they are, keep reading.

Last night, Susannah and I rolled up our sleeves and kicked off our heels to guest-bartend at San Francisco's Jardiniere restaurant. While we were only mixing one drink, the YumSugar Special (a riff on the classic Whiskey Sour — recipe to come!), I learned a lot from the experience. It's not easy being behind a bar with thirsty customers waiting for a drink, and after doing it, I have a newfound respect for the precise, fast, and friendly bartenders in my life. To see what the world looks like from the inside of a bar, keep reading.

Thanks to shows like Mad Men, it's clear that the ritual of the cocktail hour — a time in the late afternoon where potent drinks are sipped and savory snacks are nibbled — is poised to make a comeback. A recent book, Sips & Apps ($19.95) by Kathy Casey, further promotes the idea by providing happy homemakers with a plethora of modern and classic cocktails, and a handful of incredibly tasty-sounding bar snacks. To learn more about this bartending guide keep reading.