Issue link: https://digital.copcomm.com/i/5037
that will continue to elevate the art of cocktail crafting. "This is about growing our industry and growing up as a group. It's about the passion that drives us," explains Seymour. "There never used to be anything like this for our industry; we all lied to get our first job and walked behind the bar and pretended we knew what we were doing," he jokes. But there's no denying that the BarS- marts certification program is doing good things for the industry by work- ing overtime to educate on-premise staff in everything from tasting to technique . . . and, of course, making a killer cocktail. Launched just a year and a half ago and designed to help bartenders take their spirits and cocktail knowl- edge to the highest level possible, the BarSmarts Advanced program provides a BarSmarts DVD and workbook that covers the history and basics of spirits, how to properly taste and categorize spirits, the history and use of ingredients and bar tools and how to prepare, craft and refine the 25 cocktails every bartender should know how to make. It also includes tips for creating new cocktails and crafting cocktail menus. The comprehen- sive program culminates with a full-day event of seminars, tasting, hands-on mixology, testing and certification. "This is a true certification pro- gram that will help candidates walk in as bartenders and walk out as mixologists who are proud of their profession," says Suzanne Freid- man, Director of the BarSmarts program at Pernod Ricard. "We feel as though we're responsible for paving the future of the spirit, cocktail and mixology world, so we invite people who are BarSmarts- worthy and who are really making things happen in cities like L.A. and San Francisco. We want to up the ante in the cocktail world." Although tapping the brightest talent in some of the United States' cocktail meccas, Pernod is not neglecting the efforts and needs of bartenders all over the country— even all over the world. In addition to the live version of the program, BarSmarts Wired is a semi-annual online edition that allows partici- pants to craft cocktails virtually and engage in the same education as the Advanced certification (the program will reopen February 1, 2010). There's been a lot of international participa- tion in both the wired and live ver- sions as well, with mixologists from all over the world flying to participat- ing cities with the hopes of learning from the best and exchanging ideas with their contemporaries. Jason Griffin, a bartender at Stinga- ree in San Diego, made the trip up to Los Angeles to learn as much as he could. "It is such an amazing experi- ence to be surrounded by so many talented craftsmen," he admits. "It's a once in a lifetime opportunity to learn how to taste from these experts, and I'm soaking in the knowledge as much as I can." For Bar LLC, this intense studiousness that's slowly reaching across the nation is good news that's sowing the seeds of change. "Ultimately," says Wondrich, "I want to be able to walk into any bar in the country and get a really great cocktail." Thanks to BarSmarts, that goal's within reach. THE TASTING PANEL sat in on the Los Angeles BarSmarts and highlights some of the tips and tricks directly from the masters of the trade. • Know the trends. "Learning about the trends in spirits is definitely worth it," says Paul Pacult. "Knowing about emerg- ing categories and brands in our marketplace is going to push your career forward." • Taste, taste, taste! "Wine people cut their teeth on learn- ing how to taste, and now we're seeing that translated into spirits," explains Pacult. Steve Olson agrees: "We taste blind, and we taste every day. Practice, practice, practice!" • Innovate. "Bartenders are always improvising, always looking for better ways to do things," advises Dave Wondrich. "If you have a better way, do it! That's the most bartenderly thing you can do." • Stylized details are key. "Little skills like proper stirring technique are the things that separate us and make us the craftsmen we're supposed to be," says Dale DeGroff. Barsmarts 101 David Wondrich and Andy Sey- mour listen while Dale DeGroff speaks to a room full of enrap- tured mixologists. Participants at the Los Angeles BarSmarts program listen closely while Dale DeGroff details the evolution of bar tools. Dave Wondrich demonstrates how to make an Irish Whiskey Punch as part of his lesson about the history of cocktails. december 2009 / the tasting panel / 41