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Steve Fette, SPAllied Beverage Group of NJMay 2024
TAsteSpirit Series4 June 2024LEARN TO TASTE AND ANALYZE SPIRITSRum, Rhum, Cachaca12-3PMOpen to On+Off PremiseHeld in our Alchemy RoomNew category each monthLight Lunch IncludedMust be 21+SIGN-UP HERE
Open to on-premise bartenders and managers.ABG personnel and supplier brand teamswelcome. What willI learn?Now offering Beginner & Advanced courses in 2024! Level 1- For bartenders with minimal experience andfocuses on creating a proper foundation of knowledge. Level 2- For our advanced students who already have agrasp of the basics and are looking to reach the next levelin their craft. Who is it for? What is it? “Behind Bars” is a bartender training program atAllied Beverage Group designed to “raise of thebar” of our on-premise accounts and their staff.BEHIND BARSBEHIND BARSShake , Stir, & Sell with ConfidenceSign-Up Now
EventDateTimeBehind Bars_Beginner5/28/202412pm-5pmBehind Bars_Beginner6/25/202412pm-5pmBehind Bars_Beginner7/23/202412pm-5pmBehind Bars_Beginner8/27/202412pm-5pmBehind Bars_Beginner9/24/202412pm-5pmBehind Bars_Beginner10/22/202412pm-5pmBEHIND BARSBEHIND BARSEventDateTimeBehind Bars_Advanced5/20/202412pm-4pmBehind Bars_Advanced7/22/202412pm-4pmBehind Bars_Advanced9/23/202412pm-4pmNew to the bartending scene? Looking tostep-up your game from shots & beers? Level1 focuses on basic techniques, glassware,tools, proper pours, cocktail balancing,Hospitality 101, Upselling, and service baressentials. Limited to 30 per class.LEVEL 1: BeginnerFor our Level 1 Grads and seasonedbartenders, Level 2 dives deeper into thecraft with focus on advanced techniques,Hospitality 201, beverage sales/economics,menu development, and service barefficiency. Limited to 15 per classLEVEL 2: AdvancedSign-Up Now
ESPRESSOESPRESSOESPRESSOMARTINIMARTINIMARTINIDID YOU KNOW?Invented in 1983 by DickBradsellOriginally called“Vodka Espresso”The 3-Coffee Beangarnish means,“Health, Wealth, &Happiness!”Originally, just vodka,coffee liq, and espresso
HISTORYCOFFEE1600-1700sCoffee begins to spread from the Middle East toEurope, with coffeehouses becoming popularsocial hubs.1652: The first coffeehouse opens in London,signaling the start of coffee culture in England.
HISTORYCOFFEE1800sCoffee houses continue to thrive in Europe andAmerica. Coffee begins to be mixed with spirits,particularly in colder climates.1860s: The Pharisäer Kaffee, a German coffeedrink with rum and whipped cream, is created todiscreetly enjoy alcohol during church gatherings.
HISTORYCOFFEE1940sThe Irish Coffee is created by Joe Sheridan, achef at Foynes Airport in Ireland, combiningcoffee, Irish whiskey, sugar, and cream. Itbecomes popular worldwide after beingintroduced at the Buena Vista Café in SanFrancisco in 1952.
HISTORYCOFFEE1980sThe Espresso Martini is created by DickBradsell in London. Initially called the VodkaEspresso, it later gains fame as the EspressoMartini, combining vodka, espresso, coffeeliqueur, and sugar syrup.
THE O.G.THE O.G.1.5 oz. Belvedere Organic Vodka.5 oz. Coffee Liqueur1.5 oz. Espresso.25 oz. Simple Syrup*--> Shake hard, strain into achilled martini glass. Garnishwith 3 coffee beans.***Substitute in irish/bourboncream instead of coffee liq fora “creamy” version
KILTS &KILTS &COLD BREWCOLD BREW1.5 oz. Glenmorangie 10yr SM Scotch.5 oz. Honey Simple4 oz. Cold Brew--> Build in a glass. Fill with ice.sTir to combine. Top with freshwhipped cream and an orange peel
CBCBNEGRONINEGRONI1 oz. Volcan Reposado1 oz. Sweet Vermouth (Punt de Mes.5 oz. Campari.75 oz. Cold Brew-->Stir with ice. STrain into a rocksglass over fresh ice.