Skip to main content

Departure to new shores


It is Ramadan and everything [especially business] slows a little bit down.
However it gives me the opportunity to get ready for my new assignment: Skylite.

Skylite is a rooftop bar - and I would say, that it is by default one of the most exciting al fresco bars in the country. An illuminated grid-shell is spanning all over the hotel; colors changing slowly... and in Skylite you are sitting directly under these shells. Besides of the occasionally landing airplanes [which are awesome if you are interested in aviation - I haven't seen often a flying airplane closer] - which can be a bit noisy, this place rocks.

For this venue, I am for the moment bringing F&B together - to have a really exciting offer for the new season. For the snacks, I thought about great custom-tailored finger food. Should ge tasty, accessible, inexpensive, trendy and just fun.

The beverage concept is much more difficult. Problem is, that it is hard for me to departure my typical high-brow cocktail culture, for a more easy going though still ambitious and creative direction.

Planned are home made wine coolers, which I guess will be really cool outside, off course some drinks like mojito [forget about the flavored ones...] off course with a twist and some highballs, which will be offered with housemade sodas.
Sounds like a plan, but I have off course to keep in mind, not to go too far, that guests would be alienated. The challenge in a lounge [as well as nightclub] is, that people are far less interested, to go the full "haut-cocktail" way - even worse, they are hard to convince for new beverages. But it wouldn't be me, if I wouldn't offer a creative and appealing product [and wouldn't ban others].

One really cool thing I love to implement are sgroppino's and beer sgroppino's - which is sorbet in sparkling wine - respective in beer [I would use a German styled wheat beer]. I've tried this, and it is awesome.

I will post much more of my ideas, closer to the actual relaunch.

So - stay tuned.

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…

Top 10 Mojito sins

I am often really annoyed when I see people, making cocktails (blogging about cocktails, etc.).

Look, I love cocktail culture - I believe, that it is worth to be preserved. And I believe, that there has to be respect - because otherwise there won’t be anything to be preserved.

The Mojito is one drink, which gets molested all the time. And people don’t get it: there are drinks, which were consumed in a civilized environment (bars) - by more or less civilized people (at least they are civilized in the setting). And there are peasant drinks. A peasant drink can be great - I don’t judge, which drink is better - but latter is far more adaptable to changes.
Comparing the Mojito versus the Caipirinha is pretty obvious: the Mojito is a bar drink. Very soon after its creation, it has been consumed in Cuba’s most recognized bars - probably by the most famous people at its time.
Against that, the Caipirinha has been a drink of farmers and workers in Brazil.

The difference is a pretty big deal - …