GET INSPIRED, ENHANCE YOUR SKILLS AND CONNECT WITH THE COMMUNITY IN THE DIAGEO BAR ACADEMY LIVE WEBINAR SESSIONS.
Rum 101: How to Taste, Mix and Tell the Difference!
Join us live to explore all things rum! We’re talking types and textures, plus a bit of history and a live demo that’ll experiment with flavors. You know it makes sense.
Creating Unique Bar Experiences to Remember
Join Lorenzo Antinori, Beverage Manager of the Four Seasons Hotel Hong Kong, Emily Doherty, Head of Drinks Innovation at The Spirit Circle and Fabrizio Cannizzaro, Enthusiastic Bartender at Night Jar Bar in London as they share insider tips on creating amazing guest experiences!
GO GREEN: SUSTAINABILITY INITIATIVES FOR YOUR BAR
Join our experts, Bob Gordon of Zero Carbon Forum, and sustainable bartender Renato Tonelli, to find out ways to make your bar more sustainable and energy efficient.
Tequila! An Expert’s Guide to Tasting & Serving.
With tequila’s popularity on the rise, it’s time to up your game and heighten your knowledge. Join our experts, Liam Scandrett of WSET, Karina Sanchez, the Global Don Julio Brand Ambassador, and Eduardo Gomez, Tequila and Mezcal expert and founder of Tequila Fest, as they take you on a journey into this special spirit’s history, taste and flavor.
Boost Your Brunch
Ready to take your brunch menu from Spring to Summer? Join 2016 World Class US Bartender of the Year, Andrew Meltzer, as he shares what’s on-trend and how to revamp your menu to create the perfect Summer brunch cocktail pairings.
KETEL ONE: COPPER STILLS AND VODKA FLAVOR
Dennis Tamse shares a behind-the-scenes look at the production, craft, taste and history behind this much-loved vodka; joined by special guest, Bob Nolet, and World Class bartender Kaitlyn Stewart for a special cocktail demonstration.
Take Flight with Mini Cocktails
Learn all about flights and mini cocktails using Spring and Summer flavors to enhance a dining experience with 2016 World Class US Bartender of the Year, Andrew Meltzer.
CELEBRATING 10 YEARS OF DIAGEO BAR ACADEMY
Check out our recent live panel event where we were joined by industry experts Shannon Mustipher, Indra Kantono, Renato Giovannoni, Alessandro Incisa, Ara Carvallo and Mike Spurling.
BUILDING THE BAR: HOW TO HIRE AND RETAIN STAFF TODAY
Join Madeleine Geach, Head of Culture at Hawksmoor and World Class winner and bar owner Laura Newman, as they share expert tips and knowledge on how to hire and retain amazing staff.
Color the Future with Smirnoff and Phluid Project – Gender Expansive Training
Hosted by Smirnoff and the Phluid Project, this training helps us create a safer, more affirming space for the ENTIRE queer community.
Balanced & Bright: Integrating Seasonal Low & No Alc Spirits into Your Menu
Join Chris Cardone, 2017 World Class US Bartender of the Year, as he explores low and no ABV cocktails for the colder months. This Masterclass covers how to integrate these mindful drink styles into your beverage programs, from focusing on seasonality and freshness to repurposing your food waste and how to pair these serves with your menu's signature dishes.
Transform Your Outdoor Dining Space During the Colder Months
This Masterclass covers how to make the most out of your outdoor seating this fall and winter. Join Andrew Meltzer, 2016 World Class US Bartender of the Year, as he explores how to execute conceptual pop-up bars and seasonal cocktails while keeping staff and guests nice and warm while outdoors!
Spice UP Your Winter Menus
Warming cocktails. Spice-infused drinks. Sensory experiences. Delight your guests’ senses with a unique seasonal drink menu. Join Tyson Buhler, 2015 World Class US Bartender of the Year, as he shares these tips and more in this Masterclass on how to create a signature seasonal cocktail menu this fall and winter .
RAISE A GLASS: YOUR GUIDE TO WHISKY AND FOOD COMBINATIONS
Join this live masterclass for expert insight on how to offer food and whisky combinations in your venue, including demonstrations on combining whisky with food, and how you can promote whisky and food combinations to customers.
How to Craft the Ultimate Seasonal Cocktail Menus
This Masterclass will help you to create the ultimate seasonal cocktail menu. Laura Newman, 2018 World Class US Bartender of the Year, will cover how seasonality makes your bar more profitable and on-trend while giving you the techniques and trends to develop your next seasonal drink list for the colder months.
Tips for Profitable Menus
From amazing menu design, to identifying your most profitable drinks and how to price accordingly, discover how to create a well-designed menu that will draw guests in, address their needs and maximize revenue.
BATCHED, ON TAP AND CANNED COCKTAILS
Check out our latest Masterclass session with Liam Davy, Group Bar Manager of Hawksmoor and Netherlands World Class winner and co-founder of the Groovy Fluids Lab, Laura Brady as they discuss why and how to add batched, on tap and canned cocktails to your bar’s menu.
Summer Served Up – Prebatching your Summer Favorites
2018 World Class US Bartender of the Year Laura Newman shows off some best practices for pre-batching summer's classic cocktails.
Crafting the Perfect Crowd-Pleaser: The Method Behind Batch Cocktails
Serve the best quality cocktail, every time. In this session, Andrew Meltzer, 2016 World Class US Bartender of the Year, will walk you through the methods of batch cocktails – including best safety practices. With the right tips and Tanqueray, your batch cocktails will be crowd-pleasers.
Summer Served Up – Cocktails + Popsicles
2018 World Class US Bartender of the Year Laura Newman demonstrates how to make 21+ popsicles to be enjoyed on its own, or as a garnish for a gram-worthy sight!
Draft Cocktails 101
Create a perfectly mixed cocktail in seconds. In this session, we will teach you the how and whys of draft cocktails. With Tanqueray, these quick to serve drinks will have your service feeling like magic.
Feeling the Brrr with Botanicals
As temperatures heat up, keep your cocktails cool. In this session, Katie Renshaw, World Class US Bartender of the year, shares how to prepare for the warmer months with a selection of simple, frozen gin cocktails.
Summer Served Up - Benefits of Making your Menu Seasonal
Hosted by 2019 World Class US Bartender of the Year Katie Renshaw, this masterclass covers how to make the top-selling cocktails on your menu pop, no matter the season.
A COMPLETE GUIDE TO WHISKY TASTE AND FLAVOR WITH WSET
Ahead of World Whisky Day, join Becky Paskin, renowned whisky journalist and WSET’s Charlie McCarthy as they take you on a journey into this special spirit’s taste and flavor.
This masterclass will provide you with knowledge and expertise so you can confidently experiment with this spirit, as well as talk to and engage customers about whisky.
Within the masterclass there is a step-by-step how-to tasting section, looking specifically at Johnnie Walker Black Label, Bulleit, and Roe & Co. Special guest, Global New Age Scotch Whisky Ambassador, Ervin Trykowski also features in the session and showcases some exciting whisky cocktail serves as well as giving you insight into how you can practically use the knowledge of whisky flavor.
Summer Served Up - A guide to Summer Menu Infusions and Cocktail
Check out our Masterclass session with Diageo Global Head Chef in Residence, Mark Moriarty and 2019 World Class US Bartender of the Year, Katie Renshaw, as they discuss trends and demonstrate innovative recipes and pairings to try in your outlet.
This masterclass will provide you with expert tips and knowledge on how to successfully incorporate spirits into simple summer menu features both within recipes and as a complimentary food pairing.
From brunch to dessert, Mark and Katie will be discussing trends and demonstrating innovative recipes and pairings to try in your outlet.
A GUIDE TO LOW AND NO COCKTAILS
Join Lauren Mote, Diageo Reserve Global Cocktailian and award-winning bartender and bar owner, Ryan Chetiyawardana aka Mr. Lyan, as they discuss how low and no drinks can benefit your venue and excite your customers.
From low ABV to low sugar cocktails, Lauren and Ryan talk through the trends in this category as well as offering some innovative recipes for you to try in your bar.
AN EXPERT GUIDE TO LEADING WELL
Join JJ Goodman, founder of the London Cocktail Club, and Madeleine Geach, Head of Culture at Hawksmoor, as they share tips and knowledge on how to lead your team during uncertain times.
GUIDE TO INCORPORATING TAKEAWAY AND DELIVERY TO DRIVE SALES
In this masterclass, join Tess Posthumus and special guest Vijay Mudaliar as they share ways to unlock more sales for your venue through cocktail takeaway and delivery services.
With expert tips on developing your menu, protecting profit margins, selecting delivery partners, and more.
The Zacapa Experience
A Journey Above the Clouds ft. Lorena Vasquez and Lynnette Marrero
Session 1: The Blender
The Zacapa Experience
A Journey Above the Clouds ft. Lorena Vasquez and Lynnette Marrero
Session 2: The Mixologist
The Zacapa Experience
A Journey Above the Clouds ft. Chefs Mark Moriarty and Grace Ramirez
Session 3: The Chef
The Zacapa Experience
Aperitif & Digestif Moments
Join our all-star panel as we talk through the best aperitif and digestif food & cocktail pairings with Zacapa Rum. Our panel includes Mark Moriarty, Lauren Mote, Lynnette Marrero, and Grace Ramirez who will share their favorite curated recipes with us.
HOW TO MANAGE YOUR BUSINESS AND STAFF DURING CHALLENGING TIMES
To help bar managers and staff navigate their way through challenging times, Sean Finter shares industry advice on leadership in a crisis, best practice for keeping in communication with staff, forecasting budgets, staying agile and adapting to evolving circumstances.
Plus an exclusive downloadable on how to calculate finance and budget for the upcoming year.
AN EXPERT GUIDE TO BUILDING GUEST CONFIDENCE
Anna Sebastian and Ollie Margan discuss practical steps your team can make to put guests at ease, tips on keeping culture alive and the importance of clear communication to keep everyone safe.
10 Steps to Rebooting Your Bar: A Guide to Reopening
Sean Finter takes us through how to prepare for the big re-opening. From shaving costs without shaving culture, to putting staff on the same page with a recession mindset that has your whole team running clean and lean.
Plus keep on top of your venue’s performance when you re-open with our exclusive downloadable Shift Report.
Home Grown Ingredients and Flavors
It’s becoming increasingly important to know where your food and drink come from and what better way than to grow it yourself. From menus inspired by the seasons to greater control of freshness, Mark Moriarty and James Fowler explore the benefits of growing your own.
Plus an exclusive downloadable on How to Get Growing a Bartender’s Garden will be shared.
HOW TO ENGAGE WITH CUSTOMERS ONLINE
In this masterclass, join Global Cocktailian Lauren Mote and special guests Julian Short and Gemma Duff as they share ways to maximize your online presence now.
With expert tips and practical solutions - learn how to bring added value to your brand and innovative ways to service customers online, as well as the best ways to communicate with customers at home.
INDUSTRY AFTER HOURS, BROUGHT TO YOU BY JOHNNIE WALKER
In this webinar, join Global Cocktailian Lauren Mote, Global Gastronomer Mark Moriarty and special guests, sharing their top tips and advice on how to achieve a more sustainable lifestyle.
With expert tips and practical demonstrations - learn about the small lifestyle changes you can make for a healthy and sustainable life after hours. We’ll also be revealing some healthy recipes you can whip up in no time at all!
Watch the video below now to find out more, and don’t forget to like our Facebook page and follow us on Instagram and Twitter for all the latest updates and be the first to know about upcoming webinar training sessions.
An expert guide to beer flavors & styles
In this webinar training session, join expert Beer Sommeliers Padraig Fox and Ian Colgan, as they explore the different types and styles of beer, and how best to pair their characteristic flavors with food.
From malting and germination, to fermenting and racking, they’ll take us through the process of beer production live from the Guinness Open Gate Brewery. As well as revealing their top tips and tricks to perfect pouring and presentation.
JOHNNIE WALKER FLAVORS OF THE WORLD
In this masterclass session, chef Mark Moriarty and Max Venning from Three Sheets take us through the different flavors available when working with a blended scotch.
Watch now for flavorful ingredients from across the globe, learn how to make house cordials and get insight into exclusive Johnnie Walker highball recipes for your bar or restaurant.
HOW TO STAND OUT WITH AMAZING CUSTOMER SERVICE
In this webinar training session Barmetrix trainer Sean Finter, takes us through the do’s and don'ts on how to create memorable customer experiences in your venue. Exploring common pitfalls to avoid complaints, elevating your VIP bottle service as well creating a confident and motivated team.
Whether your venue is big or small, independent or chain, Sean shares his foolproof plan on how to design, develop and sustain great customer service, that will keep customers coming back time and time again.
HOW TO CRAFT THE PERFECT MENU AND WHY IT MATTERS
About 1 in 3 guests make their drink choice based on the menu – so make sure yours is working for you! Join our webinar with expert Diageo Bar Academy trainers, Matt Guest and Marios Zlatinis, as they take us through the dos and don’ts of menu making, exploring common pitfalls & sharing their recipe for success.
Find out how to develop your menu concept & sell your most profitable drinks! This is a webinar recording so all interaction and chat functions will not be available.
BULLEIT FRONTIER LABS PRESENTS "BEHIND AN AWARD WINNING MENU"
Potentially the only thing that matters more than how you make your drinks, is how you present those drinks to your customers.
Join Josh Harris and Morgan Schick, partners in BV Hospitality and The Bon Vivants’, owners of Trick Dog and The Bon Vouge bars as they guide us through their artistic process of developing cocktail menus as memorable as their drinks.
JOHNNIE WALKER BLACK LABEL AND THE ART OF THE HIGHBALL
The whisky highball is greater than the sum of its parts. Quick, easy and profitable with countless creative possibilities, highballs are the perfect serve to add to your menu.
Join Johnnie Walker Brand Ambassadors, Tom Jones and Ali Reynolds, as they travel to the four corners of Scotland, exploring the versatile flavors of Johnnie Walker to find out what makes it so perfectly suited to the whisky highball.
Improve your skills, expand your menu and get that tip jar overflowing!
SPIRITS & FOOD: SEIZE THE OPPORTUNITY
Whether it’s aperitifs, digestifs or cocktail pairings, there’s a great opportunity to get imaginative, impress your guests and boost your sales.
DBA trainers Matt Guest and Marios Zlatinis demonstrate how to tailor your menu to capitalize on these occasions and provide their top tips, along with some inventive recipe inspiration, to get your creative juices flowing.