Well, we have taught literally a couple of thousand people. What are you looking most forward to for your business in 2021? I can’t wait until we can experience a night where we are all in the same setting once again. It’s great to see how innovative we can be since being pushed to operate virtually. That intimacy that a bartender shares with all of their customers has been such a great component in our career.

Sure I can still interact with my guests but, it’s not the same as direct one-on-one service. How has mixology changed with everything going virtual? The happy hours have been fun! We send out the ingredients ahead of time and people can follow along while I personally teach them on how to make their favorite cocktails. I’ve been doing a lot more virtual happy hours for my clients, as people are being cautious and want to socially distance themselves. The pandemic has definitely shifted the bartending industry. The pandemic has either made people super sober-curious or more prone to day-drinking. Visiting a distillery is a good way to learn more about the different brands that are out there. I strongly recommend buying a good bottle of alcohol as soon as you can scrape up enough money to do so. How old is too old to be drinking cheap liquor? We all know about the infamous mid-20s tolerance dip. We’ve put a collection of about 17 videos with hours of video training along with pictures, texts and quizzes, to make sure our students have the best chance of understanding bartending and mixology to create the perfect cocktail. In the end, I am very happy with the results. Tell us about your online mixology classes.įor sure! We wanted to create the best online bartending school, so we did research and surveyed what was missing from other online schools and also what were their strong points. It also pulls back the curtain to let people see the setup and preparation for making some of the craftier cocktails. I believe it has brought an awareness to the creativity of bartenders and the kind of drinks that are out there. It will make a difference in your life.ĭo you think social media has changed mixology? Also know which drinks should be shaken and which ones not to. Pace yourself, 1-2 ounces is all you need for a good balanced drink. To be honest, you shouldn’t have 5 ounces of alcohol in ANY drink you make. It keeps the ice from melting as fast and also helps show you where to stop when you’re pouring.Ī little goes a long way, so you don’t need to have 5 ounces of alcohol in every drink you make. For starters, the glass should be full of ice, that’s right I said FULL. Many people miss out on the opportunity of a great cocktail because they have shifted the balance somewhere. What are the key components to a perfect cocktail?īalance. I’m not certain about what the future holds, but I sure am excited. We now have event staffing, DJ’s and even a magician! We also launched our Online Bartending School, which has been backed by professionals as the best online school for the fundamentals of bartending. We now also offer many services within our company. We have since branched out to nearby cities, going as far as Miami. It also hit me, I had an influx of professionals that I had personally trained! From there, I partnered with a great marketing company that boosted our clientele and the popularity of our company, so much so that in September 2019 we were ranked as the Number 1 Private Bartending Company in Atlanta! I have my team to thank for that. Throughout the first couple of years, my services became very popular and I began getting double booked and sometimes even triple booked for certain days.

While training the students, I also would still do gigs from time to time. This caught the attention of the Professional Bartending School of America and they asked me to join their team as an instructor. From corporate events to night clubs, birthday parties and weddings. Tell us about your business and how you got started.Īfter graduating from my second bartending school, I began working in all different aspects of bartending.

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