PECHAKUCHA DAILY BLOG

Before the Prohibition, the craft of bar-tending took over 3 years to perfect. 

Mixologist Jeret Peña would rather classify himself himself as a bartender, because it doesn't sound as pretentious. In "American Craft" from PKN San Antonio Vol. 11 Jeret discusses a craft that has been around for over 200 years, and has had a resurgence since the prohibition laws let up. Much like a chef creating a fine dish, his ability to reproduce the perfect cocktail is a skill that has taken him years to perfect.