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Bartender Atlas

Your favourite bartenders in one place. We believe in creating a community of bartenders for bartend What is Bartender Atlas? We believe in community.
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How many social media posts that start with “I’m going to (insert city on other side of the globe here), where do I go to eat/drink/get a cocktail/find cool things around the city?” have you seen? Bartender Atlas filters out the noise for you. We all know that a good bartender is better than any online review or tourist guide. By looking at our website, you already know someone in the city you are

visiting. While you are sitting across from them ask what else you should be doing in that town, or where they would be if they weren’t working (but please don’t be a creep). These people have shared this information, in their own words. A community of people make this wacky world a stronger place The community of bartenders is a strong one. Bartenders are generally chatty folk with a little bit of knowledge about a lot of things, especially in their hometowns. Go visit them, you can find them here. If you are are a bartender who would like to be on the site, please fill out the form: http://bartenderatlas.com/join

06/12/2024

"The flow state" is kind of ideal when bartending.

04/12/2024

There is always something to do in Miami.

03/12/2024

HOSPITALITY GEMS! Welcome to a new Bartender Atlas series where we share little interviews with hospitality professionals who we have had the pleasure of spending time with. This week is all about Daddy Long Legs!

Bartender Atlas: Where were you born? Daddy Long Legs: I was born in Chicago, Illinois! I moved away when I was 19 and I’ve never stopped missing home. It’s been three years since my last visit there, but I am so eager to get back to my family, friends, and a good ol’ pour of […]

02/12/2024

If you're making an Espresso Martini, make it extra foamy.

01/12/2024

There are many arguments about setting the vibe of a space and how that affects what we taste.

This, obviously, has a lot to do with the soundtrack of your bar/restaurant. How loud is the cutlery scraping on plates? How much of a squawk do the chairs or stools make as they shift on the floor? How loud is the lid on your toilet seat when it lands? But mostly...what music are you playing?

Genre of music has become less tied to the style of bar or restaurant space (we like this) but that doesn't mean you should be lazy about it.

An album is generally made considering what songs precede and follow each other and should create a vibe that lasts for 40 minutes to an hour. This could be perfect if you know how long your reservations usually last.

Playlists offer a way to let a streaming service decide what you are listening to. However they also provide one less thing to worry about in your space. Who makes these playlists anyway?

So is your space an Album bar or a Playlist bar? Or do you alternate?

(Our Josh made a handful of playlists that you can use at your bar: open.spotify.com/user/23v129cq3yni8jx3wbk0tnw8d

30/11/2024

That is one well behaved monkey.

28/11/2024

When a guest walks in and says "I hear you make good cocktails" that feels nice, right? No Pressure.

27/11/2024

HOSPITALITY GEMS! Welcome to a new Bartender Atlas series where we share little interviews with hospitality professionals who we have had the pleasure of spending time with.

Bartender Atlas: Where do you work?
Allison Everett: I work at Kiesling in Detroit

BA: Where were you born?
AE: Port Huron. About an hour northeast of Detroit.

BA: How long ago did you move to Detroit.
AE: 7 years ago this year

BA: Where do you go out to eat and drink on your days off?
AE: Ooooh, I’m usually at a dive. Not drinking cocktails on my days off. I’m usually like “a beer and a shot and a burger at Motor City Sports Bar or Kelly’s. Bronx Bar is also my fave. If we are doing a serious date night, Mabel Gray in Hazel Park is a must. Shewolf in Detroit and Vecino is a great spot that just opened up.

BA: What do you do outside of work, not f&b related on your days off?
AE: I play piano. I have been a runner pretty much my whole life so I like to run. And… I’m a sucker for reality TV.

BA: What’s the best piece of advice you have ever gotten?
AE: A piece of advice that I never follow but is the best: I have to keep telling myself to stop caring so much about what other people think. Just do you. F**k’em all hahaha.

BA: What is something that you are excited about?
AE: Man…I have had a lot of growth over the last few years and I am excited to see where these doors open to and where they take me. That’s the best part of the gig. It’s constantly evolving me. Which has been a really cool journey to be on. I am excited to keep growing.

26/11/2024

Forget your concept, give me the VIBES!

25/11/2024

Hey Canada and USA, the House of Angostura is calling!

Angostura is on the lookout for a new global brand ambassador via their upcoming cocktail competition! The theme for this year's challenge is... A journey through time... a celebration of 200 years of Angostura, bartending and classic cocktails. This competition is a SWIZZLE challenge - they are looking for your twist on this classic cocktail using any Angostura premium rum or bitters (or both?!).

This competition isn't just about your take on a Swizzle. Angostura is looking for someone who has a deep understanding of cocktails, and the broader categories of bitters, rum, and amaro. Equally important are your communication skills, your ability to get along with others and your awareness of the latest trends in spirits and bartending. We think that this is an incredible opportunity for those who are interested.

This competition is open to anyone living anywhere in Canada and the USA. Angostura will be hosting three regional competitions in early 2025: one in Toronto, one in New York and one in San Francisco.

Three Canadian finalists will be chosen to compete in Toronto, three East Coast USA bartenders will be chosen to compete in New York and three West Coast USA bartenders will be chosen to compete in San Francisco. One winner from each of these regionals will then head to Trinidad to compete at the Global finals.

Travel and hotel costs will be covered by Angostura should you live outside of Toronto, New York or San Francisco and be chosen to compete.

You can find out more information about this challenge here: https://angosturaglobalcocktailchallenge.com/

The deadline to enter is December 22nd, 2024.

24/11/2024

Sixty percent of bartending is reading the room and then proceeding accordingly.

22/11/2024

Have you ever gone cycling in Calgary? Nate Wry says it rules.

Who | Nate Wry Where | Calgary, Alberta, Canada Current Bar | Partner/Bar Manager of Francine’s and Old Habits Beverage Consulting Past Bar(s) | Barbarella, Major Tom, The Cocktail Trading Co (London), Milk and Honey (RIP – London), Hiding in Plain Sight (Amsterdam) Favourite Spirit | American W...

20/11/2024

Birds in the Galapagos? Georgios Liskas has some miles under his belt.

19/11/2024

Let's talk a bit about accessibility and one of the most basic aspects of your bar: the menu.

Who is designing your menu? Who is viewing your menu before final approval? Is anyone OUTSIDE of your establishment taking a look and giving feedback? Are you doing a test print of it to check over everything before giving it the go-ahead?

The menu for your place is incredibly important. It's where guests can see what it is that you are trying to do with your offerings. But is it accurately relaying your vision? Oftentimes we get so wrapped up in that thing that we are doing that we forget to view it as an outsider. Is your message getting across? Can your customer even read said menu?

Now we know that we (Josh and Jess) may not be the demographic of person that you are trying to reach for your bar (which is fair!) but we have to say: we often have troubles reading your menu. Yes, we are in our mid-forties, which we know isn't old but also isn't young.

If your type is itty-bitty, Jess cannot read it in that dark bar of yours. Have you tried reading your own menu under that light? Have you asked someone older than you to give it a try?

If your menu is full of wacky colours, someone who is colourblind - even partially like Josh is - cannot read it. There needs to be good contrast between colours that are used so that people with this can read what you are putting out.

Bars should be spaces where people feel good and comfortable and having a menu that is accessible by anyone who walks through that door is a great start.

18/11/2024

Jeremie Dussaukt has a secret.

16/11/2024

It's nice to be recognized, even if you aren't sure what for.

https://bartenderatlas.com/bartenders/mike-western/

14/11/2024

An extra bitter Mnahattan sounds pretty great, honestly.

Who | Loreta Kwong Where | Vancouver, British Columbia, Canada Current Bar | Shameful Tiki Room and Flavour Camp Past Bar(s) | Le Parchamp (Paris, France), Uva, Tableau Bar Bistro, Vij’s, Joe Taylor (Melbourne, Australia) , The Glasshouse (Hobart, Australia), Resurrection Favourite Spirit | Don’...

12/11/2024

Have you ever seen a sight so beautiful it brings you to tears? Has that sight ever been a bar?

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