The Holy Grail of bartenders - hangover cure

Some say it's not the alcohol that makes you feel horrible the morning after it's the sleep. I always feel good when up and drinking well until I fall asleep and just when I wake up - well it's bad ... Regardless of what causes that state, there are certain liquids that my body accept more than others. Some of them help to recover some get you back on track. 

Life if short - enjoy your coffee

Coffee is a rocket science, unfortunately many cafes have rocket engineers who can only do as much as lighting a firework rocket. I'm not saying I've got a PhD in coffee making, but my morning brew definitely is an enjoyable treat. Down below I'm only going to touch espresso based coffees, simply because other types are a little far away from what I'm used.

The Maraschino effect

Maraschino liqueur is made using Marasca cherries which are red, dark red. For god sake, how the hell do they make it see through?? And the taste, it is cherry, but a bit funny, not exceptionally tasty, and yet there is something unique about it, it has this special depth, something that I've been looking for in cocktails for quite some time.

We love bottles, we hate cans and draught you never know

Beer is so popular all over the world and there is a good reason for it. It's a large, refreshing drink in reasonable price, economic factor does the job here.

There is so much beer on the market it actually is overwhelming to cover it all, so I'm not going to focus on actual product but on the package and ways of serving it. 

We love bottles.
We simply adore them so much that we are willing to pay about 30% more (in some bars even a double) than for the same amount of golden goodness from the tap.

Codes - what are those people talking about ??

You're walking into a bar and hear loud "seven hundred" ? It means you're a good looking girl, or it's that friend of yours who makes bartenders shout like crazy :D

Codes are really useful behind the bar, they make things faster, easier, cooler. Dealing with customers also gets smother as people don't really want to hear you speaking about them.

If the whole team knows certain codes and uses them on a daily bases, work becomes simply more efficient and also creates a great relation between colleagues.

Margarita - my second biggest love

Margarita - that's all you need to say when approaching a bar ( saying please would also be very appropriate ) to experience the most complex taste of them all. Sweet, sour, salty, umami all these in one cocktail. An amazing classic, if you get the balance right, you've got a perfection in a glass. As always with quite simple drinks the ingredients make a difference, down below you will find some guidance about what's best for your Mexican beauty.

ICE - ain't no bar without it

There is no life without water and no bar without ice. Something as trivial as solidified water, it is something that we take for granted. But let's think about it for a second. How many drinks can you make without it ? How essential it is ? How significant difference does it make? Then if you add it into almost anything you make on the bar, why wouldn't you spend a lot of money on a machine that produces a quality water crystals?