Post #252965 by thejab on Thu, Sep 7, 2006 6:05 PM

On 2006-09-07 17:15, thinkingbartender wrote:

Bartenders do not look at the differences in most products, but are usually more concerned with the similarities. If you focus on the similarities of ingredients it is easier to use them in other recipes, as you will have used them before, or at least something similar.

When bartenders start constructing recipes for new bar menus or cocktail competitions they always go for combinations/ recipes that they are comfortable with.

Very true, because 99% of bartenders these days have a limited supply of ingredients (or just don't care), so half the time they just "fudge it" and throw anything in that is similar to the actual recipe's ingredients. I should know, I've been drinking in bars for 24 years. This is exactly the problem I have with most bartenders: they are lazy and they don't care.

Since you are a bartender you should know there is a new school of bartenders that is all about returning to the art form bartending used to be in the cocktail age (before the 1970s Screwdriver and Pina Colada age), a huge variety of quality ingredients, classic recipes, creative new cocktails, proper techniques over "flash", and precise measurements. It's a trend that's caught on big time in cities, especially London, New York, and San Francisco.

You will find that in this forum most of us prefer the latter type of bar and bartender over the former.

I firmly believe that Trader Vic, as a bartender, fits in the category of bartenders who considered it an artform and appreciated the sometimes subtle differences between rums from different countries, or between Falernum and orgeat, or between different juices. That's why he created so many drinks - because he could taste the differences and utilize them.

Your mass generalizations about bartenders are becoming less and less true, and I'm very happy about that.

[ Edited by: thejab 2006-09-07 18:06 ]