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History of Bartending

Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today

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History of Bartending

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  1. HISTORY OF BARTENDING THERE IS NO BIGGER JOY THAN BARTENDING. AUTHOR: SANDY VERMA www.barwizard.in

  2. ANCIENT TIMES Traces of bartending can be found back in ancient Greek, Roman and Asian societies working in what were called "public drinking houses." Most of the bartenders in that time brewed their own drinks and were alehouse owners or innkeepers. www.barwizard.in

  3. ASIA – 4 BC ERA Sura is a strong distilled alcoholic beverage. It is referred to as an anesthetic by Sushruta (a surgeon in India, around 4 BCE) before the advent of surgical operation. Other ancient medical authorities also mention it; Charaka referred to making a woman with a miscarriage senseless to pain by administering alcoholic drinks like Sura, Sidhu, Arishta, Madhu, Madira or Asava. www.barwizard.in

  4. 100-44BC Bartending began as a trade thousands of years ago. Historical accounts from the time of Julius Caesar show that inns situated show that inns situated along the major transportations routes served wine and provisions to travelers. www.barwizard.in

  5. 1100’S The Brazen Head is Dublin’s oldest pub. They claim it goes back to the 1198, but historians, say the earliest mention of their license to sell booze is 1668. www.barwizard.in

  6. WESTERN EUROPE Bartenders were part of the elitist groups in France, England, Germany and Ireland around the 15th century. Bartending was considered to be one of the wealthiest trades at the time. By the 15th century, bartenders throughout Europe were primarily known as innkeepers, and these professionals typically produced their own spirits and ales. www.barwizard.in

  7. 1700’S License allowing Stephen Reed to operate a public house and sell liquor, 1786. Most early taverns and public houses in Western Pennsylvania were located along the region’s sparse major roadways. This house was located on the Great Road to Fort Pitt at Nine Mile Run in Mount Pleasant Township, Westmoreland County. At the time, Pittsburgh itself had little more than 1,500 people. MFF 2741, Detre Library & Archives, Heinz History Center. www.barwizard.in

  8. PRE-PROHIBITION (1830’S) The bartending profession traveled over to the New World from Western Europe. The Pioneer Inn and Tavern Law was passed by the United States Congress in 1832, allowing inns and saloons to serve alcohol to patriots not leasing a room. In the late 19th and early 20th century, bars went from being seedy spots hidden in alleyways to popular gathering spots. Bartenders began dressing up to work and following set recipes. Source: Alcohol Professor www.barwizard.in

  9. JERRY THOMAS (OCTOBER 30, 1830 – DECEMBER 15, 1885) Jeremiah "Jerry" P. Thomas was an American bartender who owned and operated saloons in New York City. Because of his pioneering work in popularizing cocktails across the United States as well, he is considered "the father of American mixology.“ In addition to writing the seminal work on cocktails, Bar-Tender's Guide, Thomas displayed creativity and showmanship while preparing drinks and established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry Thomas. www.barwizard.in

  10. COLOURED BARTENDERS (1890’S) Black bartenders, prohibited from going into white saloons, founded the exclusive “Colored Mixologists’ Club" in 1898. Black bartending in white saloons remained uncommon. In 1893, a black waiter was promoted to bartender at the Atlas Hotel in Cincinnati. The decision caused fury among the bar's white clientele, who boycotted the hotel. Louis Deck, black waiter, was eventually fired and the hotel shut down. www.barwizard.in

  11. WOMAN BARTENDERS (1895) Women, meanwhile, barely worked as bartenders. A rudimentary census in 1895 found just 147 women working as bartenders, compared to nearly 56,000 men. Source: The Wall Street Journal www.barwizard.in

  12. PROHIBITION (1919) In 1919, mostly under pressure from the temperance movement and its political allies, the United States ratified the 18th Amendment in which the manufacture, transportation and sale of alcohol was prohibited. This put a temporary halt to the bartending profession. After the rise of the cocktail in the early 20th century, Americans were faced with prohibition laws from the Federal government. However, bartending culture remained alive throughout prohibition. Working in underground speakeasies, bartenders continued to provide their patrons with delicious cocktails. In fact, familiar cocktails, such as the gin and tonic, were invented during the Prohibition Era. www.barwizard.in

  13. PROHIBITION Prohibition in the United States made the bartending culture stronger than ever before in history and gave bartenders an aura of mystery and power. Gangsters in the mob owned social clubs and bartenders were well paid for supplying them with the illegal substance of alcohol. The bartenders from the Prohibition period are credited with creating some of the most famous cocktails that we know today, such as Long Island Ice Tea, the Highball, and Gin and Tonic. www.barwizard.in

  14. PROHIBITION Job opportunities for bartenders became so scarce during Prohibition that thousands of bartenders fled to Cuba. Americans inhabited many of the 7,000 Cuban bars, according to Difford's Guide. The amount of Americans emigrating to Cuba rose from 33,000 in 1914 to 90,000 in 1928. Many Cuban bartenders grew frustrated at the Americanization of Havana's night scene, and formed the Cantineros Club to reclaim their institutions. www.barwizard.in

  15. END OF PROHIBITION (1933) When a majority of states ratified the 21st Amendment to repeal Prohibition in 1933, bartenders were able to go back to work. www.barwizard.in

  16. WORLD WAR -2 (1839-1945) After men headed overseas to fight in World War II, women picked up shifts. Women worked these shifts in part because they were the only jobs available to them at the time. Source: Tales of the Cocktail www.barwizard.in

  17. LATE 1940’S In the late '40s, however, women lost their jobs after men came back from the war. Some states passed laws barring women from the profession altogether. "Some of that is really just about men wanting to be able to take their jobs back, but some of it is anxiety over the breakdown of the family and women becoming too masculine and losing their values," Christine Sismondo in her book "America Walks Into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops." Source: Tales of the Cocktail www.barwizard.in

  18. 1970’S While California still had a law barring women from pouring alcohol in 1971, the mid-1970s saw an increase in the number of women behind the bar. The Wall Street Journal suspects the change occurred after a Holiday Inn chain discovered bar revenues went up up when women did the mixing. Source: The Wall Street Journal www.barwizard.in

  19. 1980’S In the 1980s, bartenders, led by "King Cocktail" Dale Degroff, began a revolution to bring back American pubs. Degroff began mixing "historically inspired" cocktails at the Rainbow Room in New York City, according to Smithsonian Magazine. The Rainbow Room's guests included Tony Bennett and Rosemary Clooney. The bartender says before the 80s, bartenders would use soda guns and packages of sour mix to make drinks. His work helped restore "proper, thoughtfully classic drinks" to American bars. Degroff has since won two James Beard awards and founded The Museum of the American Cocktail in New Orleans. Source: Tales of the Cocktail www.barwizard.in

  20. FLAIR BARTENDING (1980’S-2000’S) Flair Bartending is thought to have emanated out of the T.G.I Fridays Company, specifically at their establishment in Los Angeles with a man called John Bandy. As the story goes, John Bandy was awfully bored at some point in the ’80s and was tired of the same old meet and greet with the customers and so, he decided to switch it up. He began experimenting with all manner of bar tools, teaching himself how to frisbee toss bar napkins and catch a flying cocktail tin behind his head. In fact it was John Bandy who taught the actors in the only other great contributor to Flair Bartending in history, the film Cocktail. www.barwizard.in

  21. MOLECULAR ERA (2010’S) Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. Source: www.molecularrecipes.com Bartenders and chefs leading the molecular mixology movement have created incredible cocktails and drinking experiences. Cocktail spheres that explode in the mouth, cocktail caviar, edible cocktails, multi- color layered cocktails, cocktails that resemble lava lamps, cocktails with foams and bubbles, cocktails infused with surprising leather and cigar flavors, powdered cocktails, cocktails with suspended elements, cocktail gums, paper cocktails, solid cocktails, cocktail marshmallows, flavored ice spheres, frozen ‘nitro’ cocktails, cocktail popsicles, cocktail glasses filled with cotton candy and much more!! The creativity and imagination of these mixologists is endless! www.barwizard.in

  22. REVIVAL OF CLASSICS (2010-2018) Mixed spirits drinks have been far from on-trend for a few decades. These days, however, the comeback of the cocktail is complete. The revival of the classic cocktails by great bartenders (made, delivered and communicated properly), and discovery by consumers, means we are in the exciting period of classic cocktails along with molecular cocktails creating a new trends in the industry www.barwizard.in

  23. PROGRESSIVE BARTENDING The modern age cocktails have become very progressive by using technology in cocktails. The Rotovap, Sous vide or Egg clarifications are the new age trends to take the experience of cocktail making to next level www.barwizard.in

  24. TODAY & NOW Today, bartending usually requires some kind of training, and you must work your way up before you can be employed at prestigious bars. Many bartenders teach themselves to mix drinks, or learn the job. Aspiring bartenders have the option of going to bartending school to obtain a knowledge and learn techniques and understand sensory evaluations. The best way to become a bartender is through experience and working your way up www.barwizard.in

  25. THANK YOU www.barwizard.in

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