Tip your bartender
Whenever you go to a restaurant, bar, or function hall, there is usually a reminder somewhere to Tip your bartender. That’s something that should be second nature, but sometimes needs a reminder, especially after drinking. A bartender serves many functions besides making your drink. For decades they developed a reputation for being amateur therapists. But, the profession dates back to Ancient Mesopotamia, Greece, and Rome where travelers, traders, and elites needed someone to pour their drinks. But, the profession of bartender really developed into an art form over the last couple hundred years. So, today we celebrate them on world bartender day.
Around the 15th century, Innkeepers throughout Europe took on the role of bartender as part of their hospitality. The Inn and pub became a community gathering place. The profession was seen as lowly and degrading. Sill, it was an important function of community and society at large. Unfortunately, thanks to caste systems, bartenders and Inn keepers never got the respect they deserved. But, the art-form we know today really developed in the 19th and 20th centuries. Instead of just pouring beer and wine, the invention and proliferation of cocktails built a whole new industry that everyone, literally, want a taste of.
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They work hard, so don’t forget to Tip your bartender
In the mid 1800’s a bartender of note rose to prominence. His name was Jerry Thomas. He rose to fame for creating and compiling a compendium of cocktail recipes in Jerry Thomas’ Bartender’s Guide in 1862. Over the next few decades, thanks to his groundwork, more recipe books and interest in cocktails flourished. By the time the 20th century rolled around, cocktails took on a life of their own. Bartenders across the globe became a profession, not just a duty like garbageman or chimney sweep. With the proliferation of world unrest, international commerce, and travel, bartenders became an important part of everyday life.
Then, thanks to celebrities, including the likes of the Rat pack of Sinatra, Marin,, and Davis, A well mixed cocktail became a necessity. But, cocktails transcended popular culture to become a part of “swinging society. Granted, the bartender still remains somewhat anonymous, but, their hands are everywhere. Whether it’s your local watering hole, a gourmet restaurant, a gala event, or an international hotel, the life of the party, community, and society is at the bar, and the ever important bartender.
Dark days indeed
But, it wasn’t always like that; at least not for the masses. In the United states in the 1920’s, prohibition shut down the alcohol industry across the country with international repercussions. Bartenders were forced underground into speakeasies and the like. Even after the repeal of prohibition, the profession lagged and suffered an image problem. Despite all the pop culture references and images, many communities and genteel society eschewed bartenders as part of the problem with “kids these days”.
But, there was a revitalization of the industry in the offing. By the 1990’s, new techniques, wider availability of more and more exotic ingredients, and molecular gastronomy brought back the cocktail and the cocktail bar as a destination. Add to that, the proliferation of artisan and craft beer, wine, and liquor, and you have a perfect time to re-invigorate the industry. Today, there are bars exclusively dedicated to artisan cocktails and the like. Of course, there are still dive bars and honky tonks if you just want a simple beer and burger. And, they all serve their place in our society. There are still those who deride the profession and alcohol itself. But, thanks to much harder drugs and the myriad problems of the modern global society, liquor isn’t the biggest issue to deal with. In fact, in states where marijuana is legal we now have “budtenders” curating pot.
Yet more reasons to tip your bartender
While, as mentioned, there are variations in the skill level required of bartenders depending on the venue, they still provide a vital function to the drinking world. Even if it’s opening a bottle and pouring it for you, it’s still work. And, thanks to efforts to control costs for businesses, the minimum wage for bartenders and servers is lower than the standard minimum wage in most places. So, they rely on tips to make up the difference. In the state I live in, we had a question on the ballot last year about raising that minimum wage. But, there was a concerted effort from the business lobby to shut it down. The effort failed, not because it was a bad idea, but because of scare tactics that it would cost everyone.
I have mixed feelings on the concept, especially since some servers work harder than others. Again, are you mixing 12 ingredients to create something unique or opening a bottle of beer? But, we still need minimum standards. Whether you want a hipster yuppie cocktail or a Bud, the bartender is the gateway to your happiness. So, don’t forget to tip your bartender. Especially knowing they make less than the guy mopping the floors. Of course, with tips, the potential to make a lot of money depends on the bartender or server.
Generally, better service garners better tips. A good bartender in a boutique hotel or restaurant can easily rake in 6 figures under the right circumstances. But, if you have an average bartender in an average or lower priced venue, Their pay is drastically lower. Even in a high priced place, if the customer volume is low, income is low. And, the shifts a bartender works can greatly impact income. Tuesday may see 1/4 of Saturday night check averages.
The home bartender
During the pandemic, people learned to make drinks at home. This saved a lot of money and time. But, are you going to tip yourself? It also created a better appreciation of what bartenders do, but not the wear and tear from the volume of drinks, food, and other things a professional bartender does. The bar needs to be stocked at all times. That doesn’t happen by itself. And, there is a lot of physical activity involved. If you make a few drinks for yourself and friends, you don’t get the full experience. It’s like doing 10 pushups at home versus 500 for the professional. But maybe exercise isn’t a great metaphor for bartending (except for 12 ounce curls). You get the idea though.
So, if you have the time and ability to go out to a bar today or tonight, do so. Let your bartender friends know you care about them, and please, don’t forget to tip your bartender. But, if it’s not something that’s happening today, play bartender at home for you and your friends. Whether it’s pouring a few beers or wine, or, Mixing up some tasty cocktails, take the time to appreciate the bartender. We have a few recipes to get you started. But, feel free to play around. No matter what you come up with, after a couple drinks you’ll be happier for it.
Cheers!
Lemon Basil Vodka Martini
Ingredients
- 8 Oz Good Quality Vodka
- 2 Oz Limoncello
- 2 Oz Fresh Lemon Juice
- 2 Oz Sugar
- 2 Tbsp Fresh Basil Leaves, plus extra for garnish
- 4 Each Lemon Wheels For garnish
- Ice
Instructions
- Muddle the Basil and Sugar in a Large Pitcher to Extract the flavor, Stir in the lemon juice and mix will. Add the ice, Limoncello and vodka and stir well. Strain into a martini glass and garnish with basil leaves and lemon wheels. Drink, and repeat.
Blackberry Mojito
Ingredients
- 6 to 8 oz Rum (traditionally white. But, feel free to substitute)
- 4 each small to medium limes cut half or into wedges
- 1/4 cup fresh mint leaves
- 1/4 cup sugar (preferably organic)
- 2 cups Soda water (club soda or sparkling, not tonic)
- 1 cup fresh blackberries
Instructions
- Muddle sugar and mint in a pitcher by pressing down with a muddling stick or wooden spoon. This crushes the mint and blends the flavor into the sugar. Squeeze the limes and toss them in. Continue to muddle. Add the rum and berries and stir. Then add the sparkling water and ice. Give a good stir to mix everything. Then pour into glasses and garnish with more lime wedges and mint.
- For a more dramatic effect dip the rim in mint sugar.
Ginger Key Lime Mimosa
Ingredients
- 16 Oz Champagne or other sparkling wine
- 16 Oz Orange Juice
- 4 Oz Lime Juice
- 2 Oz Honey
- 2 Oz Candied Ginger
- 4 Oz Ginger Liqueur
- 2 each Limes and oranges for garnish and muddling
- A mixture of 5 parts turbinado sugar and 1 part ginger powder to rim the glasses
Instructions
- Mix your sugar and ginger to rim the glasses. Cut slices of limes and oranges. And, put a slit in the slices so they can garnish the rim.
- Take a lime and moisten the rims of your glasses. Dip the rims in the sugar to create an even coating. Set aside.
- In a large pitcher, Muddle the candied ginger with 4 slices each of orange and lime. Then add in the honey, ginger liquor and Juices. Mix well with a spoon. Then add the Sparkling Wine. Strain into the rimmed glasses and garnish with lime and orange wheels. Drink and enjoy your day.
Lemon Verbena Pisco Sour
Ingredients
- 4 Oz Pisco
- 2 oz Fresh Squeezed Lemon or lime Juice
- 1 oz Agave syrup (may substitute simple syrup)
- 1 tsp Sugar
- 10 to 12 Leaves Fresh lemon verbena
- 2 Each Large Egg Whites (for vegan: 2 oz aquafaba)
- A few drops of Angostura Bitters
Instructions
- In a large cocktail mixer, muddle lemon verbena and sugar until the sugar blends with the herb.
- Put the egg whites (or aquafaba) in the mixing cup. Cover and shake heavily until it becomes frothy. It's very important you do this step before adding ice, as the ice will water down and affect the frothiness.
- Add the remaining ingredients and ice. Shake well to combine. But, don't over-shake or you'll lose some of the froth.
- Strain the Drink into a martini or low ball glass. Drop 3 to 5 drops of bitters on top. You can use a toothpick to make a design like hearts in the bitters if you want. You could also garnish with more lemon verbena and citrus slices. And, a sugared rim is a nice touch.
- Drink while it's still frothy and cold. Cheers!