Post #266646 by TikiJosh on Tue, Nov 14, 2006 11:22 AM

This one has been entertaining. I must say that the "flair bartenders" who think they can become good mixologists in a month misunderstand what mixology actually is. Mixology is not learning how to use a measuring cup and spoons. It's learning how to make a new drink. It's learning how to use Jamaican rum to alter the flavor of a drink that originally called for Barbados rum. Will the use of Jamaican rum make the new drink suck? Possibly. It depends on what else is in the drink. The ability to predict the cumulative effect of all ingredients is what makes a good mixologist. Any dufus can throw together a bunch of stuff from his liquor cabinet. It doesn't mean that what he makes is going to taste good. A mixologist can improvise something and while it may not be great, there's always the possibility of the next "Ray's Mistake". If you don't know what Ray's Mistake is, then go to Tiki Ti and learn. That's mixology. Read through the cocktail books written by Jeff "Beachbum" Berry. Examine the recipes that are footnoted "modified from the original recipe served at...." and realize that the Beachbum has taken a drink and made it better-- that's mixology.
Learning mixology is not something you can learn in a month, I don't care how hard you try. I've been at it for a couple years now, and I think I might just be starting to make some progress. It's a time consuming process, involving trial and error. It also involves many expensive bottles of liquor.

On 2006-11-14 05:58, tomdyerFLAIR wrote:

We are all bartenders in some way or another. I read all your quotes which are fantastic, but who's to say they are right. Yes they have been extremely successful in what they do. Now just because they have a book, or magazine article, they suddenly become the "rules of bar tending". Everyone has there own opinion, style, methods, personality and ceativity, and they way we use them is the most important.

The fact that you don't like flair does not bother me one bit, its the fact that you have no compromise and are extremely small minded in the whole matter.

There aren't really rules, per se, but the general consensus of people at Tiki Central is that a quality drink takes precedence over a show. That's why so many people go to Forbidden Island or Tiki Ti every week. We've generally decided that while Trader Vic and Donn Beach and Ray Buhen may not be "right", we prefer their method over yours. Tiki Central is generally an older crowd, and many of us have been there, done that. We've all experienced flair bartending. That fact that we've experienced it and moved on doesn't make us small minded. It just means that we know what we like. And we like good drinks.
Don't get me wrong. There's still a place for the "show" with good cocktails and good mixology. A Mai Kai mystery bowl served without the flaming rum or the "Mystery Girl" just wouldn't be the same. No offense, Tom, but I'd rather have a Mystery Girl than a flair bartender any day. I think most of the Tiki Centralites would agree.