Internationale Cocktails
How to Get a Visa and Work in Australia as a Bartender (What No One Tells You)
Working behind a bar in Australia sounds simple.And in many ways, it is. But there are a few things you really need to understand before you jump on a plane with a backpack and big expectations. This isn’t a government checklist — this is how it actually works on the ground. The Easiest Way: Working…
What Working Behind a Bar Really Teaches You About People
Before I worked behind a bar, I thought bartending was about drinks. Recipes.Speed.Technique. I was wrong. A bar isn’t really about alcohol — it’s about people using a drink as an excuse to be honest. People Tell You the Truth When Their Guard Is Down Behind the bar, you hear things no one planned to…
Why Ice Is the Most Underrated Ingredient in Cocktails
Most people think a bad drink needs better spirits. Better gin.Better rum.Better tequila. But after years behind the counter, I learned something most home bartenders don’t want to hear: The problem usually isn’t what’s in the bottle.It’s what’s in the glass. Ice. Ice Is Not Just Cold Water Behind the bar, ice has one job…
Die Classics
Understanding Cognac Grades: What VSOP Means, How Cognac Is Made, and How to Choose the Right Bottle
Cognac is one of the world’s most refined spirits—a French brandy known for elegance, depth, and history. But if you’ve ever looked at a bottle and wondered what VS, VSOP, or XO mean, you’re not alone. These grades are the key to understanding a cognac’s age, quality, and flavor. In this guide, we’ll explore the history…
Proof vs. Alcohol by Volume (ABV): What’s the Difference and How to Calculate Each
If you’ve ever looked at a bottle of spirits and wondered what the number next to “proof” or “ABV” actually means, you’re not alone. Many people confuse alcohol proof with alcohol by volume (ABV), but while they are related, they are not the same. In this post, we’ll break down the difference between proof and ABV,…
How to Fix a Bad Cocktail in 3 Simple Steps
(A Bartender’s Perspective) There’s a moment every bartender knows. The bar is busy, tickets are flying in, you finally get a second…You take a quick sip of the drink you just made. And your face says it all. Something’s wrong. Not bad enough to dump it.Not good enough to serve it either. Over the years…
Liquid - Atlas 