American Bartenders School of New York

New York City’s cocktail scene in the 1990s was a colorful collision of nightlife excess and a growing return to serious bartending.

Cosmopolitans, Appletinis, oversized martinis, and other sweet, flashy drinks ruled crowded bars and clubs, while a small but influential group of bartenders and bar owners—including Dale DeGroff, Sasha Petraske, Tony Yoshida, Audrey Saunders, Julie Reiner, and Toby Cecchini—helped steer the city toward a more thoughtful drinking culture.

Fresh citrus, carefully balanced recipes, quality spirits, precise technique, and renewed interest in classic cocktails gradually replaced artificial mixes and novelty drinks.

From the Rainbow Room and Angel’s Share to the arrival of Milk & Honey in 1999, the decade became an important bridge between the anything-goes drinking culture of the early ’90s and the craft cocktail revolution that transformed New York in the 2000s.

Video:

Anthony Bourdain had a special affection for Scotland’s unapologetically raw drinking culture, particularly in Glasgow, a city he celebrated for its working-class character, sharp humor, and lack of pretension.

He famously portrayed Glasgow as a place where great pubs, cold beer, relentless banter, and occasional rough edges were simply part of the experience, even joking that anyone looking for “a beer and a beating” could find both there.

August is one of New York City’s busiest months for bartending opportunities, with demand driven by major events like the US Open, peak rooftop and outdoor dining season, heavy tourist traffic, and staff vacations.

From high-volume stadium shifts and temporary event work to luxury hotels, rooftops, and neighborhood bars, bartenders can find a wide range of seasonal roles—many offering strong tip potential and flexible scheduling.

Some cocktails look deceptively easy—just a handful of ingredients, a quick shake or stir, and they're ready to serve.

But behind that apparent simplicity lies a level of precision that separates an average drink from a truly exceptional one.

Steve Schneider is an internationally recognized bartender, hospitality entrepreneur, and co-owner of several award-winning cocktail bars.

Best known for his role at the iconic New York speakeasy Employees Only, he has spent more than two decades shaping the modern craft cocktail industry.

A former U.S. Marine, Schneider transitioned into bartending after a life-changing injury and has since become a leading figure in global hospitality, opening acclaimed bars across New York, Singapore, Shanghai, and Panama while mentoring bartenders around the world.

🍸 Amazing Bartender Skills 👏

Bàcari are traditional Venetian wine bars where locals gather to enjoy small glasses of wine called ombra, delicious bite-sized snacks known as cicchetti, and classic spritzes.

More than just places to eat and drink, bàcari are an essential part of Venice’s social culture, offering a lively and casual way to experience the city like a local.