Skip to main content

Do you need to "always" ask the guest for preferences in a drink

There are two main opinions out, if it comes to drinks [not only mixed drinks - but also spirits and other liquors] - the first: you serve it how the guest wants it - the second: you serve it as your standard; assuming you have standards in your bar.

There is nothing right or wrong here - there are two philosophies and a lot of grey shades - you just have to understand, what you are doing.

Asking the guest for his preferred serve might sound foolish for some guests. Why? Talking of single malt whisky, cognac [and other brandies], but also highballs or just a Martini cocktail: If you are asking, for ice, the guest might assume, that you don't know what you are doing.

Brandies and single malt whisky [but also eaux de vie, akvavit, even Irish whiskey] are served by default without ice. Don't argue [or do - in the comment section below], it is just like that. If a guest would like to have it on the rocks, he could ask for it [and in most cases we would be happy to individualize the order, wouldn't we]. So why do you want to ask for it?

And highballs, long drinks and so on are just served with usually a lot of ice.

But this topic has another twist. It is not only more professional, to know what is the "default" serving of each drink. It is also the style, quality and standards of the establishments, which is at stakes.
Usually if you are ordering grilled tuna in any style, culinary wizards [read: chefs] agree, that it should be served rare. This is how it is - and only in few occasions a waiter is asking for the temperature of it.
Steaks would be the exception of the rule... but even though - if you are ordering e.g. game, you might be informed, but not necessary asked about the temperature. Why? Because there is the good way - or lets rephase it: the way, the chef intending the dish.

Shouldn't we take the pride, to act similar?

I firmly believe, that in mixology, there are only three main reasons, for »unusual« preparation orders.
  1.  The guest was disappointed in [too many] previous bars - hence his drinks was too warm. So he is ordering on the rocks, to avoid the hassle of complaining and waiting again for another properly fixed drink.
  2. The guest likes to »individualize« for the sake of being different. 
  3. Or our guest was just »informed« wrong before - e.g. he got the drink wrong in a previous bar, hence believes, that he is right.

For point 1 and 3 it is easy for a good bartender to convince the guest, to try the properly mixed, flawless drink in a classic preparation. Yes - a drink stirred or shaken for around 18 seconds will be cold enough and don't need to be served on the rocks, as long as it is rather short...


For point 2 - don't argue - just give the guest what he really wants [which is showing off].


Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h