Message 24024 of 39188 in General Discussion

Share on Facebook |  Save to del.icio.us

> > So. I swirl because it has the devil-may-care nonchalance that a 
> > swirler deserves, while stirring just looks pansy.
> > 
> 
> That's one way to put it...
> 
> Another would be "That guy forgot where he put his bar spoon, or 
> worse, doesn't even have one behind the bar".  

Touche'
I won't deny there's sometimes an element of that :-B

Yes, I've worked dives where I brought in my own spoon. 
And yes, I'd rather have a bartender that realized one was useful (and a swirl 
was sufficient) rather than just giving up and building ... shaking (unlikely) 
... or (horrors) stick-blending.

> When I see a tender stirring I think that they know what 
> they're doing and that they're putting some attention and care into 
> my drink.

Mmm. 
And it's important whether they are going clockwise or anticlockwise, 
or whether the spoon is facing forward or back, 
and whether it has the right gradient of spiralled rifles on it.

I've heard each of these stories before, and (as in my post) came to the 
conclusion that it didn't make a damned bit of difference to the DRINK, so 
people that claim otherwise are full of **it.

>  Swirling looks lazy and unprepared, as though they hardly 
> ever make this drink and aren't sure what to do with it.

A possible observation, OK
but when (seldom) I do get the chance, I (personally) treat this with flair, 
always doing something else graceful (preparing garnish) with my other hand, 
possibly doing the swirl up in the air, a bit of break-dance shadow moves. A 
top spider-grip on the tin, etc. Not just a half-hearted half-shake.

>  I wouldn't 
> call stirring "pansy" - unless my pinky was sticking out as I moved 
> the spoon.  

Muddling can be macho, but I can't think of many decent stirs that are not in 
some way effette. 
But my background is party-bars and high-volume. If I was doing white-glove 
service, I'd have a different outlook, f'sure.

.dan.