

> I think apetail's cynism relates to your statement about shaking or
> not shaking. Statements like that always make me cringe and take
> away from the other pretty good statements you made.
My cynicism was mainly directed towards the quote 'understand what a Martini
truly is before you start creating'. I believe that such statements lift the
matter to a level which it doesn't really have. It is like stating 'understand
what a perfect pour is before you start serving a glass of cola'. There may be
some truth in that it may improve service but it is also only based on
specific circumstances; namely the boutique style bars. It neglects the things
which are important in the rest of the world.
This kind of popular talk about a trendy and specialized drink culture (in
which some highly skilled understanding of a simple drink like the Martini is
needed) spreads like a virus on many internet fora and floods the minds of
young bartenders who want to put more effort into improving their skills. It
has it's own merits but at the same time it stigmatizes the rest of the
bartending world which may be less sophisticated but is pleasurable and cosy
in it's own way as well. These so called perfect Martinis which people have
had at those remarkable and exceptional places are often not to be credited to
some perfected Martini preparation or other physical product properties but
instead are due to the atmosphere of the place. I call for more focus on good
atmosphere and less single-minded nerdy focus on mix-:S-ology.
My hope (and expectation) is that the crisis will put mixologists and other
people back on the dirty earth and have them experience the pleasures of basic
things. Too bad that this will probably be executed in a pretentious way by
many. The old fashioned medieval and crude but popular drinks of the tavern
around the corner will become an item of marketing in the high fashion world.
Will it be a necessity for simplicity and cheapness which results into
unrefined drinks or will it be the act of some marketeers or culinary writers?
I like to believe that the Martini is an unrefined drink and can be created in
a pub by some 16 year old barkeeper just as well as by some very old and
experienced five star hotel head bartender who served mr Bond himself.
Current thread (42 messages):
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- martini - 2009.01.05, 04:49 - lisalulu68
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