Skip to main content

Recap: what is a bar for and is there a place for flairing in "great bars?

So I had this discussion on LinkedIn; which boldly proclaims the end of exhibition flair.
And there is one group member, who especially praises flair bartending as the one solution for everything...

What I though realized is, that we are talking about a completely different bar.
I am talking about "my" future bar - the craft bar. Which catches up with other clinary venues. Which is grown up and responsible. Artisan I would say.
And he is talking about a bar, which accidentally evolved from the past - located in the US, styled after a neighborhood watery hole. His bar can be located in a posh hotel or in a corner of a road of a worker's neighborhood - but it is more characterized by the attitude: rash, loud, people drink to have fun, sexist and obvious.

Which bar is the bar of the future?
Well,  both bars will be possible to find for quite a long time from now on. But people become more refined, more responsible, more aware of consequences. My discussion partner mentions bikini parties as a proven way for a promotion on his website. I think, that this is a rather bad idea...

Maybe you can still get away with such a (business) approach in the US - maybe young people there are still so naïve. This is not my point of view, but his...

Are bars fundamentally different than restaurants?
My point is no- what is yours?
But then good restaurants are relying on good food and not on gaudy performances. can't a bar focus on good drinks! without looking <quote> Stuffy, old, boring?

I usually have a different point of view... What is yours?

Comments

  1. Not being part of the LinkedIn discussion, so maybe my points have already been brought up by someone, but anyway:
    How do you define flair bartending? Busty bimbos and ripped jocks throwing around bottles and ice cubes. That would be out of place in a classic American Bar. But the bartender who uses his tools in fluid motions, pouring wide arches. What about your beautiful Japanese jiggers, dash bottles, fancy glass ware? None of these is necessary for making outstanding world class drinks. But presentation (including the preparation) is part of the value the bar adds to the drink and by the power of imagination (a very powerful tool as we know) will make the drink better.

    To sum it up: Flair bartending adds to the customer's bar experience - but what it looks like depends on the type of the bar

    ReplyDelete
    Replies
    1. Dear Anonymous [could you please stop to post anonymous? Please?],
      yes it was discussed in the linkedin group. And to be honest I am a big supporter of work-flair [this is how you would call the skill of using the bar equipment and space to impress without doing unnecessary bogus. I love the videos of City Space Bar in Moscow, which exactly showcases this.
      However my rather concern is "Exhibition Flair" - which in my eyes just loses.

      Delete

Post a Comment

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…