Tito Beveridge and Tony Abou-Ganim are figures of giant stature in the world of spirits and cocktails, and are familiar faces to many people in our industry. I think last night was the first time they shared the stage to tell their stories, which are more entwined than many people know.

Around the turn of the millennium, Tony was heading up the extensive bar program at the Bellagio in Las Vegas. At the time, the Bellagio was one of the most expensive, most talked-about entertainment properties ever built. Tony had challenged himself to apply the same fresh ingredient/classic technique approach to the Bellagio's bars in Vegas that Dale DeGroff practiced to much acclaim at the Rainbow Room in New York. Fresh juice was still a revolutionary concept in those days, and the Bellagio experiment proved to be a huge success for Tony.

Tony recalling the fateful phone conversation with Tito that led to their decade-long friendship

While flipping through Bob Emmons's book on gin & vodka, Tony saw a piece about a little-known distiller in Texas, making a handmade vodka called Tito's. He had tried the product and liked it, but when he called Tito himself to invite him to the Bellagio to do a staff training seminar on Vodka, Tito was initially hesitant. Until, of course, someone explained to him the importance of the Bellagio and of Tony, at which point they began to make arrangements for the proposed seminars.

The success of Tony's program has extended far beyond the Bellagio, as people like Bridget Albert have taken the good word and spread it far and wide. In that same regard, Tito's investment in relationship building with the Bellagio staff has paid a tremendous dividend, in that as those bartenders--and especially Tony Abou-Ganim--have established themselves in markets around the country, one of the things they have taken with them is Tito's Handmade Vodka. I live in Austin and started working in this industry around the same time Tito was launching his product. I have watched in real time as their grass roots approach to marketing has taken them from being an obscure local brand to being one of the most successful independent distilleries in the country.

I had the pleasure of spending time with Tony talking about Tito, the industry, life in general. He is definitely one of the most down-to-earth people I've ever met, in or out of this business. I was glad that in his presentation he made a point to talk about the importance of the customer, the experience, the interaction between bartender and guest. No matter who we are or what our particular proclivities are as a bartender, at the end of the day it is the guest who we serve, and if we lose sight of that then we have lost our purpose. Some other pearls of wisdom from TAG:

1. Make and ask for recommendations. Many customers do not know what they want to drink. Let them know what you like to make, what think might satisfy them. As a customer, ask for recommendations--let the server or bartender know that you want to try what they're excited about, what they think the establishment excels at.
2. Have fun. At the end of the day, that is why people go out. For camaraderie and relationships. Tony can make a better Negroni at home, but the reason to go have one at a bar is for the companionship of others.
3. Be happy. If you do not derive pleasure from this industry, maybe your calling is in another industry
4. Give back. Tony has created a charitable organization with USBG in honor of his cousin Helen David, whose Brass Rail bar in Port Huron was an early inspiration to him. Helen successfully battled two rounds of breast cancer and lived a fulfilling 91 years. The Helen David Bartender Relief Fund will support bartenders who are fighting breast cancer.

Thank you to Tito and Tony for sharing your inspiring stories.

Note: If you are in Houston tonight (8/30) or Dallas tomorrow night (8/31) I recommend that you do not miss this appearance!