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Tom Bullock was a well-known bartender at the St. Louis Country Club. His skills as a bartender were so remarkable that a libel suit hinged on the excellence of his drinks. In The Ideal Bartender, Tom collects some of his best known beverage recipes. How does All You Can Books work? The Ideal Bartender School. Learn the skills and gain real word experience to become The Ideal Bartender. Step Up To The Bar. This fifteen (15) week course is designed for students to learn the essentials of hospitality in a bar setting with focus on spirits education, cocktail creation, and bartending skills and techniques. The ideal bartender by tom bullock 1917 dedicated to those who enjoy snug club rooms, that they may learn the art of preparing for themselves what is good. Is it any wonder that mankind stands open-mouthed before the bartender, considering the mysteries and marvels of an art that borders on magic?

LOUISVILLE, Ky. (Nov. 20, 2017) - Louisville-based Copper & Kings American Brandy Co. announced the second semester of The Ideal Bartender School which aims to provide a rigorous, disciplined, education designed for students to learn the essentials of hospitality in a bar setting with a focus on spirits education, cocktail creation, beer & wine knowledge and bartending skills and techniques. The first class is Wednesday, Feb. 28, 2018 and continues every Wednesday evening for 15 weeks.

The course is intended to celebrate the legacy of famed Louisville bartender, Tom Bullock, with the objective to provide opportunity through a thorough practical education for people in need. The course is specifically targeted at individuals who are serious about embracing a bartending career. Selection is limited to a maximum of 20 people and applicants will also participate in an interview process preceding their final selection.

Educators include staff from Copper & Kings American Brandy Co, Brown-Forman, Moonshine University, Against The Grain Brewery and more.

The heritage of Tom Bullock is best represented through the 100th anniversary of the publication of his seminal book of original cocktail recipes; “The Ideal Bartender,” first published in 1917.

“Tom Bullock illustrates the advantages, and economic mobility that the craft of bartending brings to society. The course is rigorous. The class size will be limited to a maximum of 20 people, and the selection process will be uncompromising. We are looking for people who have great ambition, a very high work ethic and understand the discipline and personal qualities required to be successful in a demanding profession,” says educator and Course Director Eron Plevan.

“The city of Louisville has tremendous momentum, particularly in the hospitality industries. We are proud of the full community involvement with support from Brown-Forman, Against The Grain Brewery and Moonshine University, all of whom are also giving their time and expertise free of charge,” says Joe Heron, President & CEO of Copper & Kings. “We are all friends in this business, and all of us see the opportunity (and responsibility) to bring more people along for the ride. To provide and create a deeper, more diverse city and industry. Our mutual success will be built on the pillars of creativity, competency and community.”

Program details, the course schedule and application forms can be found at www.idealbartenderschool.com . Application forms can also be picked up at the Copper & Kings distillery store, with more locations to be announced soon.

The Ideal Bartender Tom Bullock

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The Ideal Bartender Tom Bullock Pdf

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CLlVRET FLIP

Fill large Bar glass H full Shaved Ice. 2heaping teaspoonfuls Bar Sugar dissolved in a little Water. 1 whole Egg broken in. jiggers Claret Wine. Shake thoroughly; strain into Pnnch glass; sprinkle with Nutmeg on top and serve.

CLARET PUNCH

The Ideal Bartender Pdf

Fill large Bar glass^full Shaved Ice. 3teaspoonfuls Bar Sugar. 4dashes Lemon Juice.

2slices Orange. 2jiggers Claret. Shake;strain into thin glass; dress with Fruit and serve with Straws. CLARET PUNCH (5-gaIlon mixturefor a large recep tion or party of 100 people) For mixing use a large agate or porcelain-lined vessel. 4lbs. Cut Loaf Sugar. Juice of25 Lemons. 7jiggers Chartreuse (green). 8 quarts Carbonated Water. Stir well. Place a large block ofIce in a Punch bowl and fill nearly full of the mixture, adding: 2quarts Brandy. 10 quarts Claret.

The Ideal Bartender

18 Oranges,cut in slices. IM cans sliced Pineapples.

Serve from the bowl into Punch glasses with a Ladle, and renew the contents of the bowl from the mixing vessel as needed.

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