Post #792851 by tikiskip on Fri, Feb 1, 2019 7:01 AM

Ha!
That's a good story, wonder if that was a companywide rule or just that one store.
People would openly complain about some of the music I played, like James Brown Santa Claus go straight to the ghetto.

Was looking up David Burke and he does some really new and cool stuff.
Like bacon on a clothes line.

So like where is that kind of innovation as far as tiki places go?
If you are more than a bartender, and even higher than a great cocktail maker, a mixologist
start making that new Mai tai.

The tiki snob will hate it but it is the kind of hook that will bring in the other customers you need everybody want to try that "new" thing that's why they come out with new potato chip flavors every year.

Mai Tai milkshake? Mai Tai shots? the flaming Krakatoa?
That bacon on a clothes line is candied bacon on a string that doubles the price.

Just making syrups and throwing a Luxardo Maraschino cherry in your drinks is nice but not truly innovative.

I like the term "intoxologist"
But then I feel that you can't truly be a mixologists if you have not at least tended bar for at least a few years.

"some mixologists cannot make a balanced cocktail. That’s okay! Many bartenders are not comfortable publicly presenting the protein disciplines of egg and sugar in a Pisco Sour to a room of 100 but can shake one at the end of an eleven-hour shift so good it makes you cry for another. Both have a fundamental place in this industry.” – Eden Laurin, managing partner, The Violet Hour, Chicago"

Bacon on a clothes line.....