Comments on: Cocktail developments?! http://www.mojobar.co.uk/blog/2009/02/cocktail-developments/ Music for the people Fri, 02 Jul 2010 03:24:13 +0100 http://wordpress.org/?v=2.8.4 hourly 1 By: adam http://www.mojobar.co.uk/blog/2009/02/cocktail-developments/comment-page-1/#comment-906 adam Wed, 20 May 2009 17:35:56 +0000 http://www.mojobar.co.uk/blog/?p=175#comment-906 Totally agree with the principle here Mal. I think classic drinks should be subtle, strong, carefully made and consistent. In my experience the challenge is getting people to drink these drinks. And apart from that, if people do want these drinks, you need to be sufficiently committed to the principle to pay for the staff needed to make it work well - good trained staff behind the bar, and ideally floor staff to take the orders and deliver the drinks in the first place. What makes Mojo so different from pretty much anywhere else in the UK is the ability to deliver quality drinks at an acceptable speed and price in an environment that is frequently bonkers. You don't panic at the bar in Mojo about getting served if you've been there before. Anywhere else you would need the floor staff, otherwise clients would worry about ever getting served. Right enough - must get back to work. Keep it up Mojo (Alex - see you soon). Totally agree with the principle here Mal. I think classic drinks should be subtle, strong, carefully made and consistent. In my experience the challenge is getting people to drink these drinks. And apart from that, if people do want these drinks, you need to be sufficiently committed to the principle to pay for the staff needed to make it work well – good trained staff behind the bar, and ideally floor staff to take the orders and deliver the drinks in the first place. What makes Mojo so different from pretty much anywhere else in the UK is the ability to deliver quality drinks at an acceptable speed and price in an environment that is frequently bonkers. You don’t panic at the bar in Mojo about getting served if you’ve been there before. Anywhere else you would need the floor staff, otherwise clients would worry about ever getting served. Right enough – must get back to work. Keep it up Mojo (Alex – see you soon).

]]> By: nico83120 http://www.mojobar.co.uk/blog/2009/02/cocktail-developments/comment-page-1/#comment-897 nico83120 Mon, 18 May 2009 20:16:47 +0000 http://www.mojobar.co.uk/blog/?p=175#comment-897 hey guys saw i study's in catering school in french to become barmen. And do you know ABF ? it's group's for every body french barmen and in school we study's this coktails. It's very interresting. I watch you want's work with spirits but i think the most it's special spirit for every body for test is you take a bottle of havana club or an other botlled and pour in vanilla or chili, coconut with vanilla 40 days. it's very very delicious. It's just 1 idea to french. see you soon and sorry for my english it's not very nice hey guys
saw i study’s in catering school in french to become barmen. And do you know ABF ? it’s group’s for every body french barmen and in school we study’s this coktails. It’s very interresting.
I watch you want’s work with spirits but i think the most it’s special spirit for every body for test is you take a bottle of havana club or an other botlled and pour in vanilla or chili, coconut with vanilla 40 days. it’s very very delicious.
It’s just 1 idea to french.
see you soon and sorry for my english it’s not very nice

]]> By: Matt http://www.mojobar.co.uk/blog/2009/02/cocktail-developments/comment-page-1/#comment-577 Matt Fri, 20 Mar 2009 10:50:43 +0000 http://www.mojobar.co.uk/blog/?p=175#comment-577 Great article Mal. A realistic observation of the trade at present. I love innovation and wouldn't like to stifle anyones creativity. That said, for me, particularly when using expensive spirits, the drink has to feature that spirit predominantly. I start sweating when the bartender reachers for the 4th and then the 5th ingredient. For me, a good drink is about picking out a characteristic in the spirit, accentuating or complementing it, then balancing the drink. keep it simple. Great article Mal. A realistic observation of the trade at present.

I love innovation and wouldn’t like to stifle anyones creativity. That said, for me, particularly when using expensive spirits, the drink has to feature that spirit predominantly. I start sweating when the bartender reachers for the 4th and then the 5th ingredient.

For me, a good drink is about picking out a characteristic in the spirit, accentuating or complementing it, then balancing the drink. keep it simple.

]]> By: Mitch http://www.mojobar.co.uk/blog/2009/02/cocktail-developments/comment-page-1/#comment-530 Mitch Mon, 09 Mar 2009 14:08:58 +0000 http://www.mojobar.co.uk/blog/?p=175#comment-530 Couldn't agree more. However, a bar tender can only be as good as his customer... and when that customer is adamant they would like a sex on the beach with "plenty of grenadine" there is little a bar man can do change their mind. I suppose the key is to spot the customer that may request a drink that won't rot your teeth, and won't mind you taking 5 minutes to put his love and tender care into it. Classic Drinks should always be listed on any cocktail menu in my opinion, after all, they have earned their "classic" pre-fix for a reason. Couldn’t agree more.

However, a bar tender can only be as good as his customer… and when that customer is adamant they would like a sex on the beach with “plenty of grenadine” there is little a bar man can do change their mind. I suppose the key is to spot the customer that may request a drink that won’t rot your teeth, and won’t mind you taking 5 minutes to put his love and tender care into it.

Classic Drinks should always be listed on any cocktail menu in my opinion, after all, they have earned their “classic” pre-fix for a reason.

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