Unbranded; without a registered trademark.

 

Modern Luxury on the state of affairs:




From the time I muscled my way to the bar, imploringly stared down the busy bartender, and shouted in and received our order of four cocktails, the process took about 30 minutes. I don’t think it was because the bartenders were sloths. They were all working hard. I just think this kind of slow service is inevitable when a bar is making these kind of cocktails—especially if the bar is slammed. This gripe been thrown around since Bourbon & Branch was born in 2006 (though I personally think table service, like B & B, is the way to go). Years into the mixology movement, it’s clear that bars of this ilk aren’t going to change, no matter how much they say they’re going to simplify or speed it up. As a customer, we should know what we’re getting into and it’s up to us to decide whether it’s worth it. Which is to say—starting in 2013, it’s not the bar, it’s you. Or in this case, me.




So true.
When I left bartending about a decade ago, the trend was in its infancy. And honestly, it was kind of nice. A kaffir lime here, a custom vermouth there. “Mixology” was always a twee term, sure, but the idea of giving mixed drinks the same nuance as an appetizer or an entree was well received.
Now it’s an invasive species that needs to be removed, root and branch. If a drink can’t be mixed in 30 seconds, it’s not a drink, it’s performance art. The use of more than three ingredients is, as they say in Lubbock, burzh-wa.

Modern Luxury on the state of affairs:

From the time I muscled my way to the bar, imploringly stared down the busy bartender, and shouted in and received our order of four cocktails, the process took about 30 minutes. I don’t think it was because the bartenders were sloths. They were all working hard. I just think this kind of slow service is inevitable when a bar is making these kind of cocktails—especially if the bar is slammed. This gripe been thrown around since Bourbon & Branch was born in 2006 (though I personally think table service, like B & B, is the way to go). Years into the mixology movement, it’s clear that bars of this ilk aren’t going to change, no matter how much they say they’re going to simplify or speed it up. As a customer, we should know what we’re getting into and it’s up to us to decide whether it’s worth it. Which is to say—starting in 2013, it’s not the bar, it’s you. Or in this case, me.

So true.

When I left bartending about a decade ago, the trend was in its infancy. And honestly, it was kind of nice. A kaffir lime here, a custom vermouth there. “Mixology” was always a twee term, sure, but the idea of giving mixed drinks the same nuance as an appetizer or an entree was well received.

Now it’s an invasive species that needs to be removed, root and branch. If a drink can’t be mixed in 30 seconds, it’s not a drink, it’s performance art. The use of more than three ingredients is, as they say in Lubbock, burzh-wa.

Rules for My Born Son. And You.

I have the contrarian bug today:

americandrink:

1) Be polite and smile your brains out, but let the bartender flirt first. Always provide a number, never ask for one.

generic:

A gender-specific injunction. If the bartender is a heterosexual male and you are a heterosexual female, flirt away. He is not allowed to complain, and any move to do so will be seen as braggadocio.

Read More


And Be 10 Pounds Underweight
"They’ve migrated to the Mission District, where a bartender must have a pedigree in ‘mixology’ and a modeling portfolio, plus be handy with a muddler for grinding Kaffir lime leaves into organic citrus syrup."
Sam is not wrong.

-Misc. Etc.

And Be 10 Pounds Underweight

"They’ve migrated to the Mission District, where a bartender must have a pedigree in ‘mixology’ and a modeling portfolio, plus be handy with a muddler for grinding Kaffir lime leaves into organic citrus syrup."

Sam is not wrong.

-Misc. Etc.

candylands: Lileks

I blame BevMo.

Seriously. That place is like a crackhouse to me. Before I even get to the spirits, the bartending paraphernalia alone is more or less impossible for me to resist.
Yes, I do need an absinthe spoon. And another shaker. Yes, I know I have 12 shakers already. Leave me alone. They make happy. Whateva. You don’t know me! You don’t know me!

candylandsLileks

I blame BevMo.

Seriously. That place is like a crackhouse to me. Before I even get to the spirits, the bartending paraphernalia alone is more or less impossible for me to resist.

Yes, I do need an absinthe spoon. And another shaker. Yes, I know I have 12 shakers already. Leave me alone. They make happy. Whateva. You don’t know me! You don’t know me!

More Great Advances in Beverage Technology: simple syrup for coffee drinks.
I am SO psyched about this trend. Bartenders have been using simple syrup since the dawn of time, because granulated sugar doesn’t dissolve well in cold liquid.
But now with the popularity of iced coffee drinks, cafes are beginning to catch on.
Good stuff.

More Great Advances in Beverage Technology: simple syrup for coffee drinks.

I am SO psyched about this trend. Bartenders have been using simple syrup since the dawn of time, because granulated sugar doesn’t dissolve well in cold liquid.

But now with the popularity of iced coffee drinks, cafes are beginning to catch on.

Good stuff.