Bartending for Dummies

My friends tell me I have a ‘best practices’ approach to life. Some people apply that to work only, I apply it to my personal life. There are certain things I feel that as a well-rounded person I should be able to do, just in case. I learned to sing, should I ever end up in a situation where I have to do an impromptu performance to impersonate an entertainer (this can happen I swear, I saw it on SeaQuest). I’m constantly working to expand my repertoire as a cook. Now I’m learning to bartend. In business I’ve discovered you end up in bars and I was getting embarrassed about not knowing what to order. I ordered my first gin and tonic just because I’d heard of one (fortunately it was good). So I got the equipment, filled out my bar, bought a book and got started. Today was a milestone, I learned how to float something. First I had to learn what float meant, so getting it to work was really special. I made something called a King Creole, and would you believe, the cream sat on the top like it was supposed to? I also made gomme syrup, but I’m not positive that worked right, because my first daquiri was rather lackluster. Everything can’t be perfect the first time.

Author of Strawberry Shortcake: Return of the Purple Pie Man, Disney’s Frozen Comic Collection, Transformers: Robots in Disguise Animated and Littlest Pet Shop: Open for Business. She’s written for IDW Publishing, Hasbro, Lion Forge, American Greetings and Scholastic, and her work has been discussed in Comics Beat and The Washington Post. Subscribe to the newsletter

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