Comments for Mark Sexauer's Cocktail Blog

Comment on Snobby Bartenders by David Collins

David Collins — Mon, 26 Oct 2009 19:52:54 +0000

Any vocation requiring socializing, especially the SERVICE industry, needs coherent, engaging, and frankly, not pretentious way of communicating services offered. I believe the medical profession has a name for this: bed-side-manner.

Comment on Snobby Bartenders by Daniel Brown

Daniel Brown — Wed, 21 Oct 2009 20:19:10 +0000

Funny that I JUST wrote about this…

There seems to be a certain cultural aspect to being what us mortals would simply call “mixologists” (which I take to mean someone who has studied the actual interaction of ingredients in a cocktail rather than simply knowing how to assemble them.) It (can) come across as aloof, indifferent (perhaps rightly since most people “just want a cosmo” or “a Grey Goose martini no vermouth.” Sommeliers have a simliar challenge in steak houses where everyone orders fish, but they insist on a bottle of Silver Oak Cab.)

I’ve found the more “loose” the bartender is, the more likely I am to return. I’ve also found that asking them about ingredients, methods, techniques gets a better response than how the (FILL IN SPORTS TEAM HERE) are doing.

Same goes for the self-important “speakeasies” where you need to make reservations a lifetime in advance, drink what they serve you, and leave when you’re told. (Okay, I made some of that up.)

Again, like a good sommelier or bartender at a wine bar, if you TEACH people a bit about what they’re already drinking, and perhaps extend their tastes into a new realm, they will be much more appreciative than they would about a simple buzz.

My 2 cents.

Daniel
FoodandWhining.com

Comment on Snobby Bartenders by Rick D

Rick D — Mon, 19 Oct 2009 18:50:45 +0000

I was hanging with a group of bartenders from SF the other night and their response to this sort of thing was “We make Lemon Drops here, but they’re $20. How about I make you something off the cocktail list that you’re sure to love, especially if you like lemon drops?”

Love it.

Comment on Snobby Bartenders by BenK

BenK — Sat, 17 Oct 2009 18:21:31 +0000

There are issues; for instance, if I hear ‘how about [absolut, ketel one, grey goose]‘ I presume I’m getting an upsell on the price, not necessarily the quality. Same with most drinks in a chain restaurant, etc. At the downscale places where the bartenders talk, the best you can do is a bottled beer – at least it should be fresh. How do you avoid the implication of the up-sell while moving a truly premium drink?

Also, most bartenders I’ve dealt with at upscale places don’t have any time to talk, let alone recommend or finesse. I need to know what I want and be very specific – and quick. As a result, I order the same basic drinks, ones I know they can’t mess up too badly.

Comment on Snobby Bartenders by marksexauer

marksexauer — Fri, 16 Oct 2009 21:36:11 +0000

Good points.
I think as far as a fail story the closest is a guest snapping back to “Just make the drink…” or something along those lines. The success stories are too numerous to count because lots of people these days are open to learn about liquor. If the bartender is busy or you are at a bar without a cocktail menu (a dive) then you are probably not going to get good feedback. My advice, barhop until you find that one bartender that satisfies, he or she is in your city somewhere, I promise…

Comment on Snobby Bartenders by Win

Win — Thu, 15 Oct 2009 19:32:43 +0000

I like this.

However, some guests might feel like bartenders don’t want to talk. I would love to go up to bartenders and ask to be schooled on new drinks and whatnot, but at the same time, I wouldn’t want to take the first step.

I assume. Have you ever gone out of your way to suggest something new and got turned down by a customer? I’d love to hear a fail story and a success story. I know you said “How’s Hangar One sound?”

But that isn’t necessarily an open invitation for the customer to say “Oh, what’s that? Is that good?”

And as a customer who doesn’t know anything outside of lemon drops and buttery nipples, how would a bartender want to be approached for education / advice / opinions. =)

Comment on How to Make Sweet Vermouth by alex valencia

alex valencia — Thu, 15 Oct 2009 05:43:01 +0000

thanks so much,please keep in touch i love mixiologi.

Comment on How to Make Ginger Beer! by marksexauer

marksexauer — Wed, 14 Oct 2009 23:13:23 +0000

There is a link under the picture to "carbonate with yeast" in 16 oz EZ Cap bottles. This seems the most practical for use behind the bar and pouring whatever it is you are carbonating. Here's the link again if it doesn't work for you, hope you made some great gingerbeer!

Comment on How to Make Ginger Beer! by Terry

Terry — Fri, 25 Sep 2009 01:54:42 +0000

Hey Mark,.
You didn’t say anything about yeast in your “Throwback” recipe. ??

Comment on Moving on up… Again! by Casey Robison

Casey Robison — Tue, 15 Sep 2009 08:28:53 +0000

Welcome to the team buddy,

I look forward to building a brand new bar with you guys. It’s going to be a hell of an experience.

….. just don’t laugh to hard when you witness my training session; I’m not the forerunner in public speaking.

It’s going to be a great opening.