MOJO Bar - Music for the people

In the 80′s & 90′s drinks were made from a whole variety of sticky liqueurs. You know the ones all the colours of the rainbow usually with the word Crème in front of their names. They could be mixed in any order & quantity with juice in a tall glass to produce the same sugary sweet “cocktail” more accurately called a “mixed drink”.

This was not necessarily a crime. It is how many cocktails were originally created, to hide the appalling flavours of cheap hooch, bathtub gin or unholy moonshine.

Today it’s happening all over again with flavoured sugar syrups, jams & a whole variety of stupid cookery ingredients. Unfortunately this time around bartenders aren’t using the cheaper poorer quality spirits but instead choosing top end boutique liquor. This menagerie of ingredients can actually mask some really poor cocktail making.

Bartenders who don’t understand their basic principles of sweet & sour that can’t regularly produce a balanced drink often mask their inabilities by simply adding more ingredients.

The same mistakes are often made with cookery – there are only a small percentage of chefs around who can improve the flavour of a freshly caught fish or a well sourced steak.

The solution to this problem in my opinion would be a well made classic drink. However I recently read an article stating that you needn’t put classic cocktails on a bar menu as everyone should know that they would be available anyway.  I would love to agree but the reality is quite different.

You have to travel a long way to find a decent Margarita, Mai Tai or Manhattan & even further if you wish your second drink to taste anything like your first.

Drink with integrity, stay wet!

Mal x