Skip to main content

Update: why I don't like flair bartending...


So I don't like flair bartenders, because nobody is talking about "a flair bartender" - the press as facebook, youtube, twitter talks about bar talents, barmen, bartenders.
And if it comes to one of the best barman talents, I definitely expect something else, than a flair monkey! I don't know this guy, but I guess, that he will be not able to tell me rum styles, the sub areas of cognac, the differences of whisk[e]ys (or why I do write it like that), or how long you should shake a cocktail and which is the target temperature of a proper drink!

While I do understand the effort and the massive training behind performing as a flairbartender, I am also questioning - what does this has to do with "serious" bartending? [ok - besides of the fact, that they are joggling with bottles and shakers... we might come up, with a completely new style of bartending, if pornstars are using bottles and muddlers, to do their "craft" - we can call it then: hardcore or xxx bartending].

It was equally disturbing, as they included flair bartending in the Monin mixology competition a few weeks back - lets reflect: the drinks where as poor, that they could have come from flair bartenders... overall it is in my eyes the wrong direction - the wrong message, which you are giving to consumers and guests, as well as growing bartenders.

Personally I want to see as many flair bartenders as bartending clowns [or hardcore bartenders]: none.

Comments

Popular posts from this blog

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez...

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 ...