Toledo Area Bartenders & Servers

Life update (from Broc Curry - I bought another bar!! The Ottawa Tavern

For those that don't know I was the proprietor of the Ottawa Tavern from 2016 - 2020. "The OT" has a long celebrated life in Toledo starting at the original location on Bancroft which sadly burned down in the 90s. Fast forward to the mid 2000's and the tavern was reborn at the current location of 1815 Adams Street in beautiful Uptown Toledo. The OT was a major part of the Uptown revival during this time. By the time I originally took the bar over in 2016 it was in a bit of rough shape. I feel like over my 4 years we were able to breath new life into the space and made it a staple in the Toledo music scene. Around late 2019 I decided to pause my bar business life and focus more on building my online and brick and mortar record stores. Our last events at the OT were in Jan of 2020 and then shortly after we all know what came next.

Fast forward to 2025 and the opportunity arsose to not only buy the bar back but also to buy the building. I already own the building directly next door to the OT so this only made sense in terms of opening up even more big picture plans for both buildings.

I am also the guy behind Frankies Toledo a venue that I have been involved with since the late 90s. When we reopened Frankies in 2023 I was not fully sure how much we would be open. For the first 18 months we were taking things pretty slowly. In the more recent months Frankies has gotten to the point that we are now open 12-14 times a month. We have seen the demand for live music which brings us full circle back to The Ottawa Tavern. Similar to how we handled the relaunch of Frankies I expect that The OT be a slow but steady process. Babysteps are important to me because outside of the bars and concerts I also have my stores that take up much of my time. I do have a small but dedicated and passionate team that also want to see both the bars and the music scene flourish.
The exact future of the bar operations at OT are still a bit up in the air BUT for now we have taken the recent weeks to clean the space up and "whitebox" it so that whichever direction the bar goes it will be set up for sucsess.

The only planned event at the moment at The Ottawa Tavern is a pop up event happening this Tuesday, April 1st at 7:00PM. (I am a sucker for April Fools Day so I had to!). Ian Reiter will be doing a special April Fools Day edition of Emo Night (event in comments). I still remember Ian and I brainstorming the idea for Emo Night at OT and am excited to have him want be a part of this new begining to what we feel will be a great future in a space that has meant so much to so many people over the years.

In the meantime if anyone would like to reach out via DM with ideas on what they would like to see for the future please feel free to reach out.

It means the world to me to be a part of our vibrant and diverse music community. Onward and upward. As always thank you for your support!

https://facebook.com/events/s/emo-night-returns-tuesday-apri/1308965370213442/

🍸 Did you know that the martini glass boasts a history as captivating as the drink it holds?

Its roots trace back to the 1860s, with a tale suggesting it was created for a gold miner en route to the town of Martinez, leading to the name "Martini."

The first dry vermouth, pivotal for martini-making, is often attributed to the French company Noilly Prat, established in 1813. Their product helped popularize dry vermouth, making it a staple in early American cocktails!

The establishment of the Martini & Rossi Company in Turin, Italy, in 1863 further propelled the vermouth's fame, likely influencing the shortening of "Martinez" to simply "Martini" as its popularity surged.

During the Prohibition era, martinis became the signature drink of speakeasies, cleverly masking the flavors of inferior spirits. And let's not forget how James Bond transformed it into a hallmark of elegance and style!

# # # Classic Gin Martini Recipe
Ingredients:
- 2 ½ ounces gin
- ½ ounce dry vermouth
- Ice
- Lemon twist or olive for garnish

Instructions:
1. Fill a cocktail shaker or glass with ice.
2. Pour in the gin and vermouth.
3. Stir gently for about 30 seconds or shake for a few seconds if you prefer it shaken.
4. Strain into a chilled martini glass.
5. Garnish with a lemon twist or an olive.

Today, martinis are more than a beverage; they represent a lifestyle! So, what’s your martini of choice today—classic gin or a trendy flavored vodka? Share your thoughts in the comments! 🍹✨

🌟 Thank You, Toledo!🌟

It’s been over FOUR amazing years since we kicked off this journey together! 🎉 We started with a simple goal: connecting local business leaders with the incredible bartenders and servers in our community.

Now, we’re over 400 strong and growing! 🙌 That’s right—400 local members working together to create something truly special!

Your unwavering support means the world to me, and I can’t wait to see what we accomplish next. Let’s keep building this vibrant community together! 💪

Drop a 👍🏻 ❤️ if you’re proud to be part of this journey!

Did you know that the word "cosmopolitan" comes from ancient Greece? 🤔 It means "citizen of the world!" How cool is that? ❤️ 🍸

Speaking of cosmopolitans, this fab cocktail has a colorful history too! It started as a gin drink in the 1930s, got its pink makeover in the 80s, become popularized in the 90’s thanks to the hit TV series "S*x and the City." 🍋‍🟩 ✨ With a mix of citrus vodka, triple sec, cranberry juice, and lime, it’s a true icon of chic nights out!

Ready to mix up some history? Here’s a simple recipe to try at home:
- 1.5 oz citrus vodka
- 0.5 oz triple sec
- 1 oz cranberry juice
- 0.5 oz fresh lime juice

Are you a true cosmopolitan at heart? Tell us about your favorite cultural adventure in the comments! 🌎

Cheers to Happy Hour: A Testament to the Sailors' Wisdom of Balancing Work and Play!

The concept of "happy hour" has a fascinating tale that stretches back through the years, transforming from naval gatherings to clandestine bars. 🕒🍹

# # # The Beginnings

1. **Nautical Origins**: The expression "happy hour" is thought to have emerged from the U.S. Navy in the early 1900s. It denoted a designated time for sailors to unwind, filled with music, dancing, and camaraderie. This period was designed to uplift spirits and offer a respite from the demanding life at sea.

2. **The Roaring Twenties**: The phrase took on new life during the Prohibition era of the 1920s. Speakeasies—hidden bars that thrived during the alcohol ban—often promoted "happy hours" to draw in crowds with enticing drink deals and an inviting atmosphere. It became a clever way to foster social connections and enjoy libations in secret.

# # # The Term's Transformation

3. **Post-Prohibition Boom**: Following the end of Prohibition in 1933, the term "happy hour" remained popular in bars and eateries, denoting specific times when patrons could enjoy discounted drinks. This trend was aimed at luring customers during quieter hours and encouraging social engagement.

Here's to kicking back and spreading a little joy, one drink at a time! 🎉 .

🍹 Cheers to Fun Bartending Facts! 🍹

Did you know that the world's oldest cocktail is the Sazerac? This New Orleans classic dates back to the 1800s and is made with rye whiskey, sugar, bitters, and a twist of lemon. 🍋✨

And here’s a fun twist: bartenders in the U.S. mix over 400 million cocktails every year! That’s a whole lot of shaking and stirring! 🍸💃

Next time you’re at the bar, impress your friends with these tidbits! What's your favorite classic cocktail? Share in the comments! 🍹👇

# # # Original Sazerac Recipe

# # # # Ingredients:
- 2 ounces Sazerac Rye Whiskey (or you can use Cognac)
- 1 sugar cube
- 3 dashes Peychaud's Bitters
- 1 dash Angostura Bitters (optional, but some recipes include it)
- Absinthe or Herbsaint (for rinsing the glass)
- Lemon peel (for garnish)

# # # # Instructions:

1. Chill the Glass: Begin by chilling an old-fashioned glass (or a similar glass) by placing it in the freezer or filling it with ice water.

2. Prepare the Sugar: In a separate mixing glass, muddle the sugar cube with a few dashes of Peychaud's bitters and a few drops of water. This creates a sugar syrup.

3. Add Whiskey: Add the rye whiskey (or Cognac) to the mixing glass and fill it with ice. Stir until well chilled.

4. Rinse the Glass: Discard the ice or water from the chilled glass. Rinse the interior with a small amount of absinthe or Herbsaint, swirling it around to coat the glass, and then discard the excess.

5. Strain and Serve: Strain the chilled whiskey mixture into the prepared glass.

6. Garnish: Express the oils from a lemon peel over the drink, then drop it in as a garnish.

# # # Notes:
- The Sazerac is traditionally served without ice but can be adjusted to personal taste.
- Experimenting with the ratio of bitters and the type of whiskey can yield different flavor profiles.

This recipe reflects the traditional preparation method used at the Sazerac Bar in New Orleans, where the cocktail is famously served. The use of Peychaud's bitters and the absinthe rinse are key components that define this iconic drink.

For more details and variations on the Sazerac cocktail, you can explore the following sources:

- Sazerac - The Original Sazerac Recipe and the Sazerac Bar in New Orleans (https://www.pratesiliving.com/sazerac-the-original-sazerac-recipe-and-the-sazerac-bar-in-new-orleans/)

New Crystal Glassware from our friends at
Libbey Glass Factory Outlet
Booking Private Cocktail Classes for October!
4-6 people 1HR Mixology Workshop
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