![]() ![]() Bar owners didn’t have time to train their own staff so the first schools to train Bartenders opened in the United States. ![]() Since its creation, the day has only gotten more popular and the impact has grown like wildfire all over the world.ġ933 Prohibition is repealed and Bartender schools openĪfter 13 years of “dry” America, the demand for alcohol and Bartenders was high. It seems to have started with a cocktail competition that happens in Australia and New Zealand, called The Perfect Blend. But in the mid-1930s, bar and restaurant owners began needing bartenders to be pre-trained, so the schools were opened to meet the need.Ĭelebrating the creative genius and talents of those important people tending bars all across the globe, World Bartender Day was created in recent years. Previously, owners of establishments had tended their own bards or trained their employees to do it. In fact, it was after the end of the Prohibition Era, when Americans were allowed to buy and sell alcohol again, that the demand for bartending schools began. Since the 19th century, the profession of bartending has begun to gain more respect for the creativity, skill and attention to detail that is involved in creating, making and serving up drinks–often to no-so-pleasant customers! While the trade had a bit of a hiccup in the 1920s and early 1930s when the United States went through a period of prohibition, these tenacious characters were emboldened and came out stronger than ever on the other side. Many of the principles set out in this book have continued to be the standard for those learning to tend bar, even today. In fact, Thomas literally wrote the first book on bartending, called The Bar-Tender’s Guide, alternatively referred to as How to Mix Drinks or The Bon-Vivant’s Companion which was published in 1862. This was when American Jerry Thomas, sometimes considered to be the “father of mixology”, became popular for the special cocktails he created in his bars in New York City. As certain types of alcohol developed over the years, mixed drinks became more popular and bartending became more about creating and mixing than just serving. It wasn’t until the 1800s that the perception of being a person who tends bar began to develop into something more of a craftsman. Or, at the very least, they were likely making quite a bit of money compared to their peers! Then, during the 15th century in Western Europe, those who created and served drinks at their establishments may have become more accepted in France, Germany, Ireland and England. Because of ethical and legal issues, the profession wasn’t always held in high esteem. At the time, these would have been the innkeepers and owners of alehouses who would make their own ales, brews and liquors, as well as wines, that they would serve to patrons. It is said to have appeared on the scene several thousand years ago in various geographical locations such as Ancient Rome, Greece and even Asia. Often touted as the world’s first bartender, Jerry Thomas rose to fame in the early to mid-1800’s and eventually published history’s first ever bartending guide in 1862, “How to Mix Drinks: a Bon-Vivant’s Companion.” So for modern terminology sake, the word bartending became popularized in America with the rise of these new types of bartenders who added more professionalism to the trade and concocted more intricate mixed drinks including cocktails.Bartending is considered by some to be one of the oldest professions known to man. ![]() ![]() Bartending profession origins are truly more aligned with the rise of spirits heading into the 1800’s as innkeepers began to serve more than just ale, wine and punch. Records for the origins of fermented beverages and serving them locally around the world aren’t precisely canonized with the dawn of controlled fermentation reaching far back a few millennia, but the rise of spirits did make its way throughout the globe with the advance technology adapted from Arabic science’s art of distillation into the later 1600’s. Arguably, as soon as people discovered fermentation and then later distilling, drinks were eventually poured by someone regardless of when or where the moniker originated. Bartending as a concept is essentially timeless. ![]()
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