{"id":14985,"date":"2023-06-05T12:11:20","date_gmt":"2023-06-05T10:11:20","guid":{"rendered":"https:\/\/lustau.es\/?p=14985"},"modified":"2023-06-12T11:38:07","modified_gmt":"2023-06-12T09:38:07","slug":"when-is-world-bartender-day","status":"publish","type":"post","link":"https:\/\/lustau.es\/en\/blog\/when-is-world-bartender-day\/","title":{"rendered":"When is World Bartender Day?"},"content":{"rendered":"\t<div id=\"gap-171505651\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-171505651 {\n  padding-top: 4px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row hide-for-medium\" style=\"max-width:1043px\" id=\"row-1179798882\">\n\n\t<div id=\"col-411346560\" class=\"col medium-7 small-12 large-7\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-3506399188\" class=\"text\">\n\t\t\n<p>Every year on\u00a0<strong>February 24<\/strong>, the world takes a moment to celebrate a pillar of our society:\u00a0<strong>the bartender<\/strong>. If of the proper age and whether you consume alcohol or not, it is unquestionable that you have most likely been served by a bartender at least once in your life. Today is\u00a0<strong>World Bartender Day<\/strong>\u00a0and in honor of the ones who serve us in order make our lives a bit more enjoyable, we thought we would\u00a0<strong>pay homage<\/strong>\u00a0to our fellow bartenders by sharing a little bartending history with you:<\/p>\n<p>The art of tending bar dates all the way back to the times of the ancient Greek and Roman civilizations. In these early days of bartending, the bartender was more than a person who served you drinks.<br \/>\n\t\t\n<style>\n#text-3506399188 {\n  font-size: 1.25rem;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1338693714\" class=\"col medium-5 small-12 large-5\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-4134860620\" class=\"text\">\n\t\t\n<p data-line-height=\"xs\"><strong>Reading time:<\/strong> 3 Minutes<\/p>\n<p data-line-height=\"xs\"><strong>Date:<\/strong> 08\/05\/2023<\/p>\n<p data-line-height=\"xs\"><strong>Category:<\/strong> Blog<\/p>\n\t\t\n<style>\n#text-4134860620 {\n  font-size: 1.14rem;\n  line-height: 2;\n  color: rgb(30, 30, 30);\n}\n#text-4134860620 > * {\n  color: rgb(30, 30, 30);\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n<style>\n#col-1338693714 > .col-inner {\n  margin: 0px 0px 0px 122px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n<div class=\"row show-for-small\" style=\"max-width:1043px\" id=\"row-1624201059\">\n\n\t<div id=\"col-1229274253\" class=\"col medium-7 small-12 large-7\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-4068497476\" class=\"text\">\n\t\t\n<p>It\u2019s that time of year again, when the cold starts to break and warmer weather gradually begins to grace us with its presence.As the seasons change, we often seek out and welcome food and drink that reflects our surroundings.When things start to heat up, our desire for beverages that quench our thirst and cool us off grows exponentially with the increase in temperature.In a world filled with slushies and punches, there is one classic cocktail that has been helping us usher in Spring and Summer for centuries: Sangria<br \/>\n\t\t\n<style>\n#text-4068497476 {\n  font-size: 1.25rem;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-20320597\" class=\"col hide-for-small medium-5 small-12 large-5\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"text-2989838560\" class=\"text\">\n\t\t\n<p>&lt;strong&gt;Tiempo de lectura:&lt;\/strong&gt; 6 Minutos&lt;strong&gt;Autor:&lt;\/strong&gt; Steven Dragun&lt;strong&gt;Fecha:&lt;\/strong&gt; 03\/24\/2023&lt;strong&gt;Categor\u00eda:&lt;\/strong&gt; C\u00f3cteles<br \/>\n\t\t\n<style>\n#text-2989838560 {\n  font-size: 1.14rem;\n  line-height: 2;\n  color: rgb(30, 30, 30);\n}\n#text-2989838560 > * {\n  color: rgb(30, 30, 30);\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n<style>\n#col-20320597 > .col-inner {\n  margin: 0px 0px 0px 0;\n}\n@media (min-width:550px) {\n  #col-20320597 > .col-inner {\n    margin: 0px 0px 0px 122px;\n  }\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"gap-1855238900\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1855238900 {\n  padding-top: 0px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\" style=\"max-width:1043px\" id=\"row-429802626\">\n\n\t<div id=\"col-1353418294\" class=\"col medium-8 small-12 large-8\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3 style=\"font-size: 30px;\">WORLD BARTENDER DAY ORIGINS AND HISTORY<\/h3>\n<p>The bartender was the person who ran the local inn and typically owned the place. Additionally, the bartender or innkeeper would usually make their own alcohol, as well as serve it to their guests. These establishments were typically found along local trade routes to attract business from travelers and merchants. However, unlike most bars today, the\u00a0<strong>bars of ancient Greece were very expensive and exclusive<\/strong>, so not just anyone could walk in and order a drink. To be a bartender was to be a part of high society, and from these ancient times all the way through the Middle Ages, a bartender was one of the highest paid professions of their time. The discovery of the Americas led to European immigration, and with the\u00a0<strong>immigrants<\/strong>\u00a0came all their\u00a0<strong>local drinking traditions<\/strong>. By now, bars had evolved from high society hangouts to local watering holes where common people could gather to have a good time. This shift was an important change as it allowed for more establishments to open in areas that were lacking a place for people to socialize. With these newly founded establishments popping up all over the place, bar owners had to start to get creative to stay ahead of the competition. In\u00a0<strong>mid 19<\/strong><sup><strong>th<\/strong><\/sup><strong>\u00a0Century<\/strong>, the art of the cocktail was born thanks to\u00a0<strong>one innovative man<\/strong>\u00a0that paved the way for every bartender to follow:\u00a0<strong>Jeremiah \u201cJerry\u201d Thomas<\/strong>.<\/p>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_450456920\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"554\" src=\"https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/Ortofoto-Sanlucar.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/Ortofoto-Sanlucar.jpg 1200w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/Ortofoto-Sanlucar-920x500.jpg 920w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/Ortofoto-Sanlucar-340x185.jpg 340w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/Ortofoto-Sanlucar-768x417.jpg 768w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/Ortofoto-Sanlucar-85x46.jpg 85w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/Ortofoto-Sanlucar-266x145.jpg 266w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/Ortofoto-Sanlucar-600x326.jpg 600w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_450456920 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"gap-670890106\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-670890106 {\n  padding-top: 55px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\" style=\"max-width:1043px\" id=\"row-2088147244\">\n\n\t<div id=\"col-1807318590\" class=\"col medium-8 small-12 large-8\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3 style=\"font-size: 30px;\">WHO IS JERRY THOMAS, THE \u201cFATHER OF BARTENDING\u201d?<\/h3>\n<p>Jerry Thomas was born in\u00a0<strong>1830<\/strong>\u00a0in\u00a0<strong>Sackets Harbor, New York<\/strong>. He learned to bartend at a young age in New Haven, Connecticut, and took his skills out west to California during the fortuitous Gold Rush era. Although he never struck gold, it did give him ample time to perfect his craft, in which he returned to New York City in 1851 to open a saloon beneath\u00a0<strong>Barnum\u2019s American Museum<\/strong>. After a successful stint at the museum, he took off on the road for many years, appearing behind bars and saloons across the country, as well as throughout Europe. During these travels, Thomas was able to show off his skills and charisma, along with his fancy silver bar tools and flair bartending acts. In 1861, he found himself behind the bar at the esteemed Occidental Hotel in San Francisco, which housed such luminaries as Ralph Waldo Emerson, Robert Lewis Stevenson, and Mark Twain. The following year, Thomas finished the very first, and what is still one of the most important books in cocktail lore, \u201c<strong>The Bon-Vivant\u2019s Companion or How To Mix Drinks\u201d<\/strong>. In 1866, he came back to NYC and opened his second and most successful bar on Broadway between 21<sup>st<\/sup>\u00a0and 22<sup>nd<\/sup>\u00a0street. In his later years, after a series of bad decisions on Wall Street, Thomas tried to open a couple other bars, but they couldn\u2019t make it as they could not keep up with the popularity of his original location. In\u00a0<strong>1885<\/strong>, Jerry Thomas\u00a0<strong>passed away<\/strong>\u00a0at the\u00a0<strong>age of 55<\/strong>\u00a0due to a stroke.<\/p>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1707059651\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"333\" height=\"500\" src=\"https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finoelpuerto-rama2023-333x500-1.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finoelpuerto-rama2023-333x500-1.png 333w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finoelpuerto-rama2023-333x500-1-226x340.png 226w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finoelpuerto-rama2023-333x500-1-57x85.png 57w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finoelpuerto-rama2023-333x500-1-266x399.png 266w\" sizes=\"auto, (max-width: 333px) 100vw, 333px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1707059651 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"gap-849635253\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-849635253 {\n  padding-top: 55px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\" style=\"max-width:1043px\" id=\"row-507588942\">\n\n\t<div id=\"col-246194558\" class=\"col medium-8 small-12 large-8\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3 style=\"font-size: 30px;\">ORIGINS OF THE COCKTAIL<\/h3>\n<p>At the turn of the century,\u00a0<strong>the art of the\u00a0<\/strong><a title=\"cocktail \" href=\"https:\/\/sherryjourney.com\/category\/cocktails\/\"><strong>cocktail<\/strong>\u00a0<\/a>was thriving and as a result, produced many wonderful opportunities for talented bartenders. Such notables as\u00a0<strong>William Boothby<\/strong>\u00a0of the Palace Hotel in San Francisco and author of\u00a0<strong>\u201cThe World\u2019s Drinks and How to Mix Them\u201d<\/strong>, along with\u00a0<strong>Ada Coleman<\/strong>, the head bartender at The American Bar of the Savoy Hotel in London, were at the pinnacle of the bartending industry until prohibition in 1920. After Prohibition ended in 1933, the era of the\u00a0<strong>Tiki cocktail<\/strong>\u00a0began thanks to both Ernest Gantt, aka\u00a0<strong>Donn Beach<\/strong>, and Victor\u00a0<strong>\u201cTrader Vic\u201d<\/strong>\u00a0Bergeron.<\/p>\n<p>These styles of drinks remained popular up until the disco years of the 1970\u2019s. This was a real low point in the bartending world as the craft of the cocktail digressed and shied away from using quality ingredients and fresh juices. This lull lasted until the mid 1980\u2019s, but thanks to one industry icon,\u00a0<strong>Dale \u201cKing Cocktail\u201d Degroff<\/strong>\u00a0of The Rainbow Room in NYC, the emergence of quality drinks slowly started to return up until the end of the 1990\u2019s.<\/p>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1762092573\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"333\" height=\"500\" src=\"https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finojerez-rama2023-333x500-1.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finojerez-rama2023-333x500-1.png 333w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finojerez-rama2023-333x500-1-226x340.png 226w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finojerez-rama2023-333x500-1-57x85.png 57w, https:\/\/lustau.es\/wp-content\/uploads\/2023\/06\/rsz_finojerez-rama2023-333x500-1-266x399.png 266w\" sizes=\"auto, (max-width: 333px) 100vw, 333px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1762092573 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"gap-815074897\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-815074897 {\n  padding-top: 55px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"row\" style=\"max-width:1043px\" id=\"row-2124914428\">\n\n\t<div id=\"col-2107673502\" class=\"col medium-8 small-12 large-8\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3 style=\"font-size: 30px;\">WHEN IS INTERNATIONAL COCKTAIL DAY?<\/h3>\n<p>The turn of the millennia was a very magical time and was filled with many technological advances that ultimately shaped the world we live in today<strong>, celebrated yearly on the 13th of May as &#8220;International Cocktail day&#8221;<\/strong>\u00a0. Additionally, it marked the beginning of the\u00a0<strong>\u201cSecond Golden Era\u201d of the cocktail<\/strong>\u00a0thanks to the late great\u00a0<strong>Sasha Petraske<\/strong>. On New Year Eve of 1999, Petraske opened Milk &amp; Honey in NYC and established the\u00a0<strong>first craft cocktail bar in the US<\/strong>. In following with the many greats that came before him, Petraske focused on well-balanced, good quality drinks that used respectable and fresh ingredients, thus reviving the practices of the pre-prohibition days. Over these last 22 years, the\u00a0<a title=\"craft of the cocktail \" href=\"https:\/\/sherryjourney.com\/category\/cocktails\/\">craft of the cocktail\u00a0<\/a>and the art of bartending have reached a level that is unsurpassed in history. Consumer interest in cocktails is at an all-time high, and with new products coming out daily, along with access to the world\u2019s most boutique and exclusive products, the bartender\u2019s skill and knowledge has risen to the level of executive chef at a Michelin starred restaurant. If there is one thing that has remained unchanged throughout all these years of bartending history, it is the fact that\u00a0<strong>the bartender has and always will be an integral and much appreciated fixture in our lives.<\/strong><\/p>\n<p>We at Lustau would like to thank all of you who have and continue to serve the people with your hospitality and craft, and trust\u00a0<strong>everyone will raise a glass to honor bartenders across the globe<\/strong>.<\/p>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\n<\/div>\n\t<section class=\"section\" id=\"section_924443963\">\n\t\t<div class=\"bg section-bg fill bg-fill bg-loaded bg-loaded\" >\n\n\t\t\t\n\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-39421776\">\n\n\t<div id=\"col-120460\" class=\"col small-12 large-12\"  >\n\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1214416603\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1214416603 {\n  padding-top: 60px;\n}\n<\/style>\n\t<\/div>\n\t\n<h2 class=\"uppercase\">More sherry blogs<\/h2>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\n<\/div>\n\n  \n    <div class=\"row large-columns-3 medium-columns-1 small-columns-1 slider row-slider slider-nav-reveal\"  data-flickity-options='{\"imagesLoaded\": true, \"groupCells\": \"100%\", \"dragThreshold\" : 5, \"cellAlign\": \"left\",\"wrapAround\": true,\"prevNextButtons\": true,\"percentPosition\": true,\"pageDots\": false, \"rightToLeft\": false, \"autoPlay\" : false}'>\n\n  <\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_924443963 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n  background-color: rgb(240, 240, 240);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5001,"featured_media":15647,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[278],"tags":[],"class_list":["post-14985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/posts\/14985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/users\/5001"}],"replies":[{"embeddable":true,"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/comments?post=14985"}],"version-history":[{"count":0,"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/posts\/14985\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/media\/15647"}],"wp:attachment":[{"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/media?parent=14985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/categories?post=14985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lustau.es\/en\/wp-json\/wp\/v2\/tags?post=14985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}