Skip to main content

It is time to stop compromising in the bar!

 I have read an article on punchdrink.com about the Mojito. Apparently a lot of people dislike the mojito.

Punch thinks, that it comes from the bartender, which hate work intensive drinks, when the bars are busy. But we have to really ask ourselves: does it make sense?

I have always had a very crafty relationship to the bar. I understand and appreciate pubs, dive bars etc. But I like the most just bars, which are taking cocktails serious. In this matter, I do think, that a bar should not have much of a different approach than a fine dining restaurant. Call me pretentious (or opinionated), but I do think, that this is the future of the bar.

Point is, that a lot of people like to drink alcohol - but it is not a basic need (the same as "fancy food"). The bar is maybe more destined to be sophisticated as most restaurant styles then.

But it seems, that (especially in the US) people like to compromise too quickly on the experience. Not only bartenders, but also operators and even guests.

I do remember the anecdote, that Henry C. Ramos had to the peak of its popularity saloon in New Orleans 35 "shaker boys" behind the bar to meet the demand of the Ramos gin fizz. This is one way to meet the demand, without (much) compromise quality...

Unfortunately I feel, that these days are over. But they shouldn't be... not sure, if any business could stem 30+ bartenders behind the bar, though we should look ways to manage the business without sacrificing quality.

Big names in hospitality like Ferran Adriá already showed (in a fine dining setting), that it is possible to look beyond footfall and sheer revenue. I am sure, that everyone would agree, that El Bulli was one of the most significant restaurants in the last 50 or so years. We just have to transport this into the bar.

So there are solutions out there - which are not compromising quality. Let's find them together!

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

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

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