Skip to main content

Too few bartenders with integrity?

I do bartending already quite long. Give or take 18 years. And in this time I learned some products to be better than other.

I can even remember, that I was dispelled from one competition... I rated the quality of an ingredient higher than the risk of being eliminating.

And I tried always to highlight great products and avoid bad products. Off course in competition it is sometimes hard, to avoid products, which are from the sponsoring brand - but on work as a beverage manager it can be even harder. Brands are trying to invade bars - with all strengths and tricks.

I have to say, that it is often not very smart, because it just doesn't change my perception - I find the brands even more "unlikeable".

What I don't understand is, if bartenders are presenting proud the inferior product - without being forced to.

I am not a hater for sure. I think for example that Bacardi 8 años (even though as the full name with the "Gran Reserva" is a bit thick) is a brilliant product - at a fantastic price. I just don't like the other products of the company which are either way inferior or overpriced.  Same happens to be J.D. - it is not a sooo bad whiskey, just widely overpriced.

My question here is: am I the only one, who taste the products and evaluates them? Who has an independent mind (even though I have to make from times to times concessions, on my and due to my job)?

I remember, that long time ago - I had always shots of Bacardi Carta blanca when I went out (raucous times) - not because it was particularly good (it wasn't) - but because I thought, that bartenders were hooked up by a smearing campaign of Havana Club, which obviously isn't that much better.

So in my eyes bars and bartenders want to be fancy, but on the other side also want to be recognised by the brands- that is pretty much and oxymoron.

It gets even worse with staff incentives, which really jeopardises and undermines the last rest of integrity of a lot of people.

I just wish, that people try more and decide after their taste and after the beliefs - not after the brand with the deepest pockets...

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 controversial [and in the modern craft bartending wor…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

The misconception of Old Tom Gin

These days I have thought a lot about gin. There are a lot of gins coming on the market and some people are already calling it the “new vodka”.

While I do understand this notion, it is (out of my humble perspective) not at all comparable.
Yes - gin has been really exploited in marketing (like vodka) - but it is really like any mainstream trend. Vodka has been always a bit different: while a lot of gins have significant differences (especially due to their different botanicals) - quality vodkas lack the big differences and their subtle differences are subdued within the different moods people are in - or what they have eaten for breakfast or lunch, or if they had one drink before or simply with the mixers, the vodka is consumed with.
Anyway - one big topic I have contemplated about is Old Tom Gin. In my eyes, this style has been largely misrepresented and misunderstood.
The otherwise informative article in Imbibe shows exactly the issue - people get mislead by marketing of liquor comp…