News 10 Bartenders Pick the Worst Bottle to Remove from Bars by Olivier Watson November 12, 2024 4 min 11 Bartenders should banish pre-made mixes, celebrity spirits, and impractical bottles to enhance cocktail quality. Embrace fresh ingredients for a superior drinking experience.The Bartender’s Nemesis: Bottles to Banish Every bartender has a few bottles they wish would vanish. While some spirits may not be terrible, they simply don’t fit into the modern cocktail scene. In fact, certain bottles can become a source of frustration, especially when they clutter a well-organized bar. The Case Against Pre-Made Mixes One of the most commonly criticized items is pre-made sour mix. Many bartenders argue that it compromises the quality of cocktails. Sarah Kornegay, a bar supervisor, emphasizes that using fresh ingredients is essential. Fresh Citrus: Squeezing fresh lemons or limes elevates any drink. Simple Syrup: Combining fresh juice with simple syrup creates a tailored sour mix. Quality Matters: Craft cocktail bars should prioritize quality over convenience. Using pre-made mixes can lead to drinks that taste overly similar. This lack of variety can disappoint customers seeking unique flavors. Therefore, it’s crucial for bartenders to embrace fresh ingredients and create their own mixes. The Trouble with Celebrity Spirits Celebrity-backed spirits often raise eyebrows among bartenders. Many of these products prioritize marketing over quality. Cecelia Crook, a bartender, points out that some celebrity tequilas ignore traditional production methods. Additives: Many of these spirits contain artificial flavors and colors. Support Local: Bartenders advocate for Mexican-owned brands that focus on sustainability. Quality Over Fame: Traditional methods yield better-tasting spirits. When bartenders choose to support quality brands, they enhance the overall cocktail experience. Customers appreciate authentic flavors that reflect the spirit’s heritage. Thus, it’s essential to be discerning about which bottles make it onto the bar. The Aesthetic vs. Functionality Dilemma Some bottles may look appealing but are impractical for bartenders. Josh Gandee humorously describes the challenges of pouring from awkwardly shaped bottles. Cumbersome Shapes: Bulbous bottles can be difficult to handle. Inventory Issues: Opaque bottles complicate stock management. Pouring Challenges: A two-handed pour can disrupt the flow of service. Bartenders prefer bottles that are both functional and visually appealing. When a bottle hinders the pouring process, it can lead to delays and frustration. Therefore, it’s vital for brands to consider usability in their designs. Prosecco Glory: A Peek into the Masters 2025 February 19, 2025 7 Porte Noire: Idris Elba’s Unexpected Wine Journey January 27, 2025 2 Yorkshire ‘AKA: A Surprising Brew for Rugby Lovers February 7, 2025 15 The Case for Natural Ingredients Artificially flavored vodkas are another common complaint among bartenders. Mike Lam argues that these products diminish the quality of cocktails. Natural Ingredients: Using fresh, local ingredients enhances flavor. Creativity: Infusing vodka in-house showcases a bar’s creativity. Unique Flavors: Natural ingredients offer a distinct taste profile. By prioritizing natural flavors, bartenders can create memorable cocktails. Customers are increasingly seeking authentic experiences, making it essential to move away from artificial options.Apartment building top view background in retro style colors The Blue Curaçao Conundrum Blue Curaçao is often seen as a gimmicky ingredient. While it has its place in tropical cocktails, many bartenders find it overly sweet. Atef Daood notes that it can mask the flavors of other ingredients. Color vs. Quality: It serves more as a colorant than a quality ingredient. Flavor Balance: Cocktails should highlight the harmony of flavors. Modern Trends: Customers are leaning towards more sophisticated options. As the cocktail culture evolves, bartenders must adapt their ingredient choices. Moving away from overly sweet liqueurs can lead to a more refined drinking experience. The Drambuie Dilemma Drambuie is another bottle that many bartenders wish would disappear. Tobias Burkhalter points out that it’s rarely ordered and takes up valuable space. Limited Use: Primarily used for the Rusty Nail cocktail. Space Considerations: Bars should prioritize ingredients that are in demand. Exploration: There are many exciting liqueurs to experiment with. As cocktail preferences shift, it’s essential for bars to stay relevant. Removing underused bottles can free up space for more popular options. This allows bartenders to focus on creating innovative cocktails that resonate with customers. Conclusion: A Call for Change The world of bartending is constantly evolving. As tastes change, so should the ingredients that fill our bars. By eliminating certain bottles, bartenders can enhance the quality of their cocktails. Embrace Freshness: Prioritize fresh ingredients over pre-made mixes. Support Quality Brands: Choose spirits that reflect traditional methods. Focus on Functionality: Select bottles that are easy to use and pour. Ultimately, the goal is to create an exceptional drinking experience. By being selective about the bottles they carry, bartenders can elevate their craft and delight their customers. Photo by Fulvio Ciccolo on Unsplash Source: VinePair – We Asked 10 Bartenders: Which Bottle Should Disappear From Back Bars and Bar Carts Forever? (2024) Ingredient Olivier Watson Olivier Watson is a food and travel enthusiast, especially when it comes to rosé wine. Growing up in an ebullient atmosphere of fine culinary delights, he has traveled throughout most of the famous wine regions of the world-from quaint vineyards in Provence down to the sun-kissed hills of Napa Valley. For Olivier, the love of rosé is not only about the wine but also the memories over a glass with friends and family. previous post Top 9 Loire Valley Gamays You Must Try next post Toast Veterans with Six Horse Soldier’s Special Service Sustainable Wine: My Journey from Property to Purpose February 24, 2025 Fair Match: My Surprising Take on Wine Networking February 24, 2025 San Lorenzo’s Gastronomic Shift: Is Authenticity Fading? February 24, 2025 Where to Find Healthy Yet Delicious Eats in... February 24, 2025 Discovering Herbert Hall: Kent’s Sparkling Wine Treasure February 24, 2025 Culinary Wisdom from Luca Calvani: Food, Family, and... February 24, 2025 Argea’s Bold Move: Why This Wine Acquisition Matters February 24, 2025 Unlocking Success: Why Restaurants Need More Entrepreneurs February 24, 2025 Masters of Wine 2025: Unveiling New Faces in... February 24, 2025 Loire Wines in London: A Flavorful Invitation Awaits February 24, 2025