Cocktail Consulting & Creating Menus | Bartender at Large Podcast | Ep. 96
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- Опубликовано: 23 мар 2018
- In today's world of cocktails, there are so many career options for the bartender that it can often be difficult to navigate. To help layout the groundwork on how to balance work opportunities as they come in, we are joined by Morgan Schick, who tells us about what it is like to be a cocktail consultant who works with some of the country's top bars and spirits. In addition, he shares his philosophy on creating award-winning cocktail menus.
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Join us every week as star bartender, Erick Castro, hangs out with
some of the top bartenders from around the world while drinking a
little bit of whiskey. The truth about bartending comes to the
surface, since nothing is off limits and topics range on everything
from sleeping with customers to the first time you got drunk.
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I’ve mostly worked events and he’s right man. There was this one time I was putting hand carved ice into old fashioned in plastic cups at an art event. It was way more work than it was worth lol. And also making a ton of New York Sours cause I made it for one person and then someone else saw it and it was a wrap from there. Lol all I made for the rest of the night was those two drinks and I just got my ass kicked that night man. I was working hungover mind you lol. At the end of the day the actual product comes second. What comes first is creating an environment where people can have a good time and that’s always gonna be different depending on where you’re at and themes and stuff. People care more about that than the actual drink in their hands. I mean you should still be making banging drinks but the drink should be the thing taking the least amount of time and energy away from that.
You ain't wrong, brother. Getting delicious drinks into the hands of guests is always more important than making drinks for yourself. One satisfies the needs of the customers and the other satisfies the needs of your own ego. Glad to see you got it figured out. - Erick
I know this post is from 5 yrs ago, but this is relatable to what happened to me last weekend. Lady asked me for a sweet gin drink that utilised sweet and a little bit of carbonation, so I made her a Gin Cobbler(which requires me to muddle cherries, strawberries, small slice of lime, lemon, and orange, then crush ice and put it in a rocks glass and garnish with mixed berries on a garnish stick, a lemon wheel, and mint sprig. very time consuming) I brought it out to this one chick because I wanted to go above and beyond(Despite being a full building of customers that day), and next thing you know everyone I check on is all like “What was that drink you just brought her!!? I want one!!” Next thing you know, I realise how badly I played myself. We were severely understaffed that day as well.
damn, Erick! You have amazing timing. Our bar is working on our new menu right now, so it's awesome to hear Morgan, of one of my favorite bars, drop some knowledge! Thanks for this.
This was AWESOME!
Really useful... Blended drinks for the masses!
He look a little like Elon Musk🍸
This is 😎 🍻
Dang, Matty Matheson lost a lot of weight.