Skip to main content

Is the Bar Revolution over?

There is an interesting article on Thrillist...: Is the Bar Revolution over?

So what is my take on it?

First of all the obvious - yes the Cocktail Revolution is over! Because there is no more resistance on Bartender-side / operator-side etc. when it comes to the use of quality (and premium) ingredients. Because there is no more resistance of guests to pay for a drink $20.00 (due to alcohol prices here in the UAE - drinks are even more expensive in Dubai). Because there are no more big arguments, if you should use fresh lemons, limes or other juices... This all are an indication: the revolution is over.

The article though brings up another point: it is the commercialization of mixology. In this case I don't really understand the American way of thinking. Even though the prices are creeping up, a lot of Americans (especially bartenders) shy away of increasing prices. Is a cocktail worth $50.00? While this sounds outrageous, we surely have to look at other culinary arts (or consumer products) and can confirm: yes - there are almost no upper limits: the average ramen in the USA is probably far more expensive than the premium ramen in Tokyo. And yeah there are some fancy bakeries which take a dollar or two for their oven-wonders - let's not even talk about the wonders of wagyu or even Kobe steak (often in tiny portions) or $45K melons in Japan...

Why should a cocktail be limited to $20.00?

This is certainly one way to control "the flow". If a bar is targeted upscale, there are less people, who like to indulge into a rather expensive drink.

There are many other options as well (depending on the type of bar). A membership comes to my mind - not necessarily expensive and stuffy memberships like gentlemen clubs in England - but more modern and more whimsical ones. Reservations is another point.

No - you might not be able to maximize profits with this type of control - however you will be able to ensure quality consistency as well as sustainability of business many years to come.

I guess - the issue is, that the US sees bars as democratic right - as public houses (which they were in a certain time). But let's face it - a lot have changed, so the bar should change as well.

Back to the nay-saying in the article: The article emphasizes on the issue, that so many cocktail programs are needed, that a lot of people, which don't have the necessary skills are hired. This might be true. However I don't believe, that this is something particularly new. There was always great quality inconsistency throughout bars. There were even videos, where old (very old) bartender did classic drinks - and I found it cringeworthy to watch - because it was so out of fashioned - the drink hasn't been stirred/shaken enough, it has been poured in a warm glass and so on.

I don't think, that the overall picture has changed - only the knowledge and expectations of the average consumer has changed.

Let's sigh here for a moment: the Cocktail Revolution is over - but the quality bar is here to stay!

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

Fentiman's - part deux

You might already know [otherwise just read my last post ], that Fentiman's Botanical Tonic Water taste great. And I mentioned, that I am not totally convinced of the other flavours... Let me now and here explain why. First to the great ones: Rose Lemonade is really nice... however I have to come across one rose drink, which doesn't taste really good. A couple of years I have reviewed [and tried] Sence - also a drink which is based on Bulgarian roses - and it was lovely. Fentiman's Rose Lemonade is not different - maybe slightly too acidic. Anyway - it is just great [however also very simple to replicate - citric acid, sugar syrup, carbonated water and rose water is all what you need...]. The Curiousity Cola is also nice - it is a bit more standalone and unique as other cola sodas- but hit the right spots. Only problem still is: the original just taste better and - well like the original. Cherrybark Cola - is another good soda. While I've expected it to taste

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h