Skip to main content

Form follows function- work flair in a bar

My recent post, which proclaims the early death of exhibition flair just stirred up some dust (as expected). However the discussion on LinkedIn was much  ore thoughtful than I thought it would be, and I gained quite a lot of ideas, which will benefit the concept of "my style of bar".

Unfortunately most commenters didn't really made the distinction between work flair and exhibition flair. While both styles are rather ideals - and can be seen as extremes, one great cocncept sparked my mind:

Form follows function & function follows the form.

It is a bit yin & yang. But it makes a lot of sense: exhibition flair is all about form. It abstracts the idea of barkeeping to a rather gaudy performance. See exhibition like a Vertu phone - an extravagant device, which does every single task worse than pretty much any other smart phone. This happens when the sole vision is superficial. You could take now an Android phone, which is open source and has a ton of functions and options as your mixology bar. Is it boring? No, unless you are not shallow as... Barbie... Is it the effect device? For a lot!
And then take an iPhone which mixes style, with substance and sacrifices some freedom for more accessibility. This is your bar, which uses work flair, while still focussing on produce.

For a long time, a serious bar (most of the times hotel bars), flair bars, bars which featured bar tricks  and craft bars, existed in a type of vacuum - they all existed parallel without overlapping. But going forward, we have to find ways, to incorporate the best features of the separate styles to find the best enticing form to date.

Customers today don't want to be faced towards a gaudy show, they don't want to admire some one. They want to be in the point of reference, they want to be the focus. Hence bartenders from all trades have to refocus, to stir the lime light for themselves towards the guest.

The goal are a artisan working style, which showcase a restraint and understatement.

It is just like in so many martial arts movies, where the masters are always shown as unassuming, unostentatious and discreet - without being too understated or introverted. In certain situation they are also always showing skill, composure and most of the time self-humor (well, please don't watch ax Bruce Lee movie which works in most of the cases a bit different).

Besides of implementing and embracing a much more subtle flair style (max one bottle, max time per task of execution etc), it is important to invent details which consistently wow the guest without being ostentatious and without diverting the lime light to oneself.

I love the whole idea to "revive the magic in the bar", however have not a lot of ideas, what to think of (except the more subtle way of work flair).

Any ideas?


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 controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.

We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…