There is a drink. A dark, viscous, bitter drink. An amaro. A fernet. It is a drink, that, when ordered as a shot, instantly makes one recognizable as someone who works in the beverage hospitality industry. It is Fernet-Branca, and it is the Bartender’s Handshake.

Just as a knowledge of and appreciation for Fernet-Branca will allow industry outsiders to step, honorarily, behind the scenes of this age-old profession, this blog aims to allow you, the craft cocktail enthusiast or aspiring bartender, to gain insight into how the pros make great drinks. The goal is to make information on things like amari, small-batch whiskey, international-style gins, terroir-infused mezcals and everything else in this amazing cocktail renaissance sweeping the world more accessible to everyone.

My new favorite thing is to combine it with Fernet-Branca (the Bartender's Handshake!). Although both of the amari are bitter, they have very different bitter profiles that still play nice together. It's hard to beat the simplicity, elegance, and downright blissful taste of the classic Negroni (made. If a bartender poured a shot for a customer (usually another bartender) and another for themselves, it was called a “bartender’s handshake.” They began to recognize the spirit as eminently mixable, its bitter notes conspiring to balance sweetness, providing the energy or “bite” which causes a cocktail to sing, and informing many new mixed drinks.

Along the way, we’ll showcase the tools and methods that bartenders use to make outstanding cocktails, discuss some history, some mythology (most cocktail history is mythology, after all), review a few classic recipes that highlight particular techniques as well as some of my own recipes that highlight particular flavors. We’ll talk about what makes a great drink great, and how you, the home cocktail enthusiast or future professional, can use that knowledge to make better drinks.

So have a seat at the bar, pour yourself a shot of Fernet, and enjoy your time at the Bartender’s Handshake!

Here are some links to get you started:

If you just want to take a look at what's new on the blog, click here.

To get some pointers on how to bartend, go here for bartending primer and here for some in-depth bartending lessons.

If you want to learn more about the booze that's in your drinks, go here.

If you want to learn about some specific cocktails, here are some recipes to chose from.

Go here for the step by step documentation of my portable bar build, and here to purchase the complete plans for $1.99.

Bartender's Handshake Des Moines

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Lesson 2.1: The Bartender's Kit: Jiggers and Measuring Devices
Lesson 2.2: The Bartender's Kit: Mixing Vessels
Lesson 2.3: The Bartender's Kit: Strainers
Lesson 2.4: The Bartender's Kit: Other Essential Tools
Lesson 2.5: The Bartender's Kit: Optional Tools

Lesson 3.1: Glassware: Beer Glasses
Lesson 3.2: Glassware: Stemware
Lesson 3.3: Glassware: Tumblers and Chimney-style Glasses
Lesson 3.4: Glassware: Other Serving Vessels

Bartender's Handshake

Lesson 4.1: Ingredients: Ice
Lesson 4.2: Ingredients: Fruit Juices
Lesson 4.3: Ingredients: Sweeteners
Lesson 4.4: Ingredients: Bitters
Lesson 4.5: Ingredients: Eggs
Lesson 4.6: Ingredients: Other Ingredients
Lesson 5.1: Bartending Techniques: Measuring Ingredients
Lesson 5.2: Bartending Techniques: To Shake or To Stir? That Is the Question
Lesson 5.3: Bartending Techniques: Shaking
Lesson 5.4: Bartending Techniques: Short Shaking and Dry Shaking
Lesson 5.5: Bartending Techniques: Stirring
Lesson 5.6: Bartending Techniques: Muddling
Lesson 5.7: Bartending Techniques: Building and Rolling
Lesson 5.8: Bartending Techniques: Choosing a Serving Glass
Lesson 5.9: Bartending Techniques: Straining
Lesson 5.10: Bartending Techniques: Garnishing
Lesson 6.1: Advanced Techniques: Free Pouring
Lesson 6.2: Advanced Techniques: Cutting Ice Balls and Gems
Lesson 6.3: Advanced Techniques: Shaker Tin Whipped Cream

Bartender's Handshake Dsm

Lesson 7.1: Cocktail Creation: Flavor Matching
Lesson 7.2: Cocktail Creation: Proportions
Lesson 7.3: Cocktail Creation: Balance
Lesson 7.4: Cocktail Creation: Creation Methods
Lesson 8.1: Behind the Bar: Cost of the Home Bar
Lesson 8.2: Behind the Bar: Setting up the Home Bar
Lesson 8.3: Behind the Bar: Cleanliness is Next to Godliness
Lesson 8.4: Behind the Bar: Staying Healthy
Lesson 8.5: Behind the Bar: Hospitality and Service
Lesson 8.6: Behind the Bar: Bartender Accreditations
Lesson 9.1: Making Booze: Fermentation, Beer
Lesson 9.2: Making Booze: Fermentation, Wine
Lesson 9.3: Making Booze: Distillation Part 1
Lesson 9.4: Making Booze: Distillation Part 2
Lesson 9.5: Making Booze: Imparting Flavors into Spirits, Maceration, Infusion, Distilation
Lesson 10.1: Bar Terminology

Plants vs zombies 2 cheat engine. Lesson 11.1: General Cocktail History
Lesson 11.2: Cocktail Taxonomy