First of all I read several articles about Drink Masters. And I have been baffled - would my colleagues be so much worse than chefs or other people in the business?
To spoil it here and now: absolutely not. Sure, there is some serious egocentrism going on- but this is TV after all. Usually the same applies for chefs.
It seems though, that the same stereotype is still persisting - which doesn’t happen in other areas of the culinary arts (or any other industry): making mixed drinks cannot be serious - and you cannot be a professional in this craft. I absolutely don’t agree. And while I have been consistently cringing for one or the other decision or quote, I have been equally surprised and (I cannot “say” this loud) even impressed and inspired by some presentations or turns some bartender took.
Obviously the show never went too deep. And let’s face it: the selection of spirits seem to be sponsored (the premise that the “bar has everything” was just not true - movie magic - and a lot of randomly repeating bottles). And no- the kitchen has been partly less equipped than my home kitchen (ok - I might have one or the other tool, which most bars might not have... but the show promises that it is a full equipped kitchen after all).
Also: time. It is simply not feasible (realistic or adequate) to give the same time for prepping the drinks and preparing them. The show should have known: prep first. Let the guys relax (or what ever) - and then produce the drinks - but not only 4 for the judges but at least 20 or 30 of them.
This would have been also sorted another issue: the heavy opinionated judgement of the jurors.
So: true, the show has some upsides and downsides. However it definitely doesn’t deserve the harsh critic of “well the critics”.
I fell also, that there has been a particular area, which was underrepresented: an educational aspect. But maybe I am the only one who would think, that this would be important and interesting...