10 Bartenders Pick the Worst Bottle to Remove from Bars

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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.

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.

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)