Friday 6 March 2015

Flair Bartending - Week 1 - Setting the Bar Higher

Oh hey, welcome back, good to see you again. Here, have a seat, I've got just the thing for you. Today's special is all about the basics of bartending and prepping drinks. I'll be covering four main areas: Knowledge, Etiquette, Quality, and Efficiency. Those are the four orders of barcraft you would do well to develop if you wish to become a master of mixtromancy, a wizard of the pisser'd; a truly powerful pourcerer. But first! Progress, progress, progress. How little of thee I have been making...

I've underestimated just how little time I have to spend on the project this month, and just how much of a hindrance being broke is on the project. Nobody likes excuses though, and the exact reason this month's challenge has taken so long to get to. So, as always, don't let excuses get in the way. The joy of working towards my goals still overshadows the dissatisfaction of not being able to produce the results I'd like. In the last week I have managed to decide that my signature drink for the month is going to be a platform for an apple brandy I purchased yesterday. Gold stars if you can figure out why I might come to such a decision (Hint: it has nothing to do with a love for apple brandy, and everything to do with lame drink names). I've also been practicing my pours/mixing technique and researching what I can only assume is all the drinks. I've also managed to get a little flair practice in, by means of a Franken-like monster I will smugly claim proprietorship over (and I doubt anybody will care enough to argue) which combines fitness and flair. I'll have more details, and probably a delightfully awful name I put more effort into than the workouts themselves, in the following week. That's where I'm at, so without further adieu...