Brunch God Launches The Fundamentals of Modern Bartending Course
Brunch God is taking its bar knowledge out of the field and into a full course. The Fundamentals of Modern Bartending is a self paced training program built to take anyone, whether it's a total beginner or someone brushing up before an interview, from zero to confident behind any bar. Kitchen counter, cocktail lounge, event setup, it doesn't matter. This course is designed to build real skill, not just theory.
Chapter 1 of the course covers bar tools, garnish prep, and speed rack setup, the foundation everything else is built on. Episode one is available for free preview.
Who It's For
This isn't a course built only for aspiring professionals. It's built for anyone who wants to host with intention, whether that's landing a bartending job, running a better home bar, or just understanding what's actually happening in the glass. By the end, students walk away with practical technique, cultural fluency around spirits and service, and the creative confidence to build their own drinks from scratch.
What's Inside the Course
The course is broken into four chapters, each building on the last.
Chapter 1: Bar Tools 101, Garnishes & Speed Rack Setup Students start with the essentials: shaker, jigger, strainer, and spoon, along with how to actually stock and organize a bar for real workflow. The second lesson covers garnish prep, cutting citrus wedges and wheels, understanding the difference between a wet and dry garnish, and setting up a speed rack for fast, efficient service.
In Lesson 1, students learn to master the essentials, shaker, jigger, strainer, and spoon, and how to build an elite bar setup from the ground up.
Chapter 2: Mixing Techniques & Hospitality Behind the Bar This chapter covers the three core mixing methods: shaking, stirring, and building in glass, including how to properly emulsify an egg white cocktail. Each technique is paired with a classic drink to practice on: a Whiskey Sour for shaking, a 50/50 Martini for stirring, and a Gin & Tonic for building. From there, the course shifts into the hospitality side of bartending, covering guest types, service style, reading the room, and protecting your energy during high volume or emotionally demanding shifts.
Chapter 3: Juices, Syrups, Infusions & Cocktail Balance Here, students learn to build their own foundational ingredients: a classic 1:1 simple syrup, fresh juice prep and storage, proper labeling practices, and spirit infusions using herbs or fruit. The chapter closes with a breakdown of what actually makes a cocktail balanced, the interplay of alcohol strength, sweetness, acidity, and bitterness, demonstrated through building and tasting a Margarita and a Lemon Drop.
Chapter 4: Liquor Label Literacy & Crafted Common Cocktails The final chapter teaches students how to actually read a liquor label: ABV, age statements, region of origin, and category identifiers, using real bottles like Bulleit Bourbon, Hornitos Plata, and Ancho Reyes as examples. The course wraps with six must know recipes every bartender should have in their back pocket: the Old Fashioned, Manhattan, Mint Julep, Dirty Martini, Mojito, and Cosmopolitan, covering the specs, glassware, and technique behind each one.
The Payoff
Once every lesson is complete, students earn the Fundamentals of Modern Bartending Certification, a credential that shows real, demonstrated skill and craft, not just a certificate of attendance.
Whether the goal is walking into a job interview with real technique to back it up, or just wanting to make a genuinely good cocktail at home, this course is built to get students there at their own pace.
The Fundamentals of Modern Bartending course is available now, click here The Fundamentals of Modern Bartending.
Every lesson is taught on video, with hands-on demonstrations designed to make each technique easy to follow and repeat.