Skip to main content

Why are new bars not growing mint


Often it is difficult to change existing bars with "new stuff".

However I am asking myself, why are new bars not growing mint themselves?
Hydroponic systems are quite efficient and easy to maintain.

First: why should a bar grow their own mint?
The answer is quite obvious, bars are using a lot of mint. And mint is quite delicate - that means, transporting it, will take its toll.
But there are points, which are going even further: self-grown mint, would need less to be processed (washed, stored etc). 

Second: there is even more to it.
Mint has most of its aromatics in microscopic hair underneath the leaves. While it is transported, it looses a lot of these hairs, and the aroma is gone forever. Even a sophisticated system, how to revive mint and keep it for  along time, will not change, that this mint will taste only like a shadow of fresh harvested mint!

Third: mint growth
I admit, if you first of all plant mint, it seems a bit of a delicate thing. But after it has grown, you hardly need a green thumb for it - it grows like crazy! I have mint on my balcony, and it suffocate all other plants... parsley, rosemary and basil are surviving... but definitely not thriving, rosemary and other herbs just won't survive, because the mint is basically everywhere.

It can be pretty!
This is another "new bars thing". In existing bars, it seems a tough call, to have mint pods (or even worse: a hydroponic set up) as interior. 
But if the designer is aware of it, it can not be only tolerable, but really an USP for the bar. Obviously I would have alernate lighting - growing light (which is bright and rather cold) over the day - and ambient and less intense light in the evening. 
There are rotating hydroponic systems, which look directly out of Star Trek (well they were co-developed by NASA), which could be also a serious cool bar feature....

Sorry - but I am fed up and tired of interior features of bars, which are just there to make the bar "interesting". But really make the bar to a cookie cutter concept. Instead we should focus on bringing really items in bars, which really make sense - for the operation, for the production etc.

And a mint hydroponic system would really be that. 

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 "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…