Last week, i walked into a barber's studio and i had a first-hand experience with a barber. I thought i was just learning a few cocktails, and i didn't think i'd come up with a new understanding of the word "digger." today, the classroom notes will be made available and shared with friends interested in drinking。
Winemaker, it's much more than "who pours wine."
In the classroom, the teacher opened the door and asked, “what do you think a bartender does?” some of the classmates said, “sweat” and “serving the guests”. The teacher laughed and said, "the bartender is a professional role with a full professional system. What guests see is the wine in the cup, and what the bartender sees, is the whole logic behind the glass — from international norms to professional ethics, every link is about professionalism.” he gave the example: the bartender is like the "soul" of a bar, not only a maker of alcohol, but also a promoter of the culture of wine, a predator of the mood of guests. “at the moment when a guest enters, the bartender will read his mood and tailor himself to a proper drink.”
From classic to creative, 27 cocktail families are compulsory
The main part of the class is the knowledge of cocktails. The teacher took out a table with 27 cocktail families: buck, gobbler, collins, etc. It turns out that every classic cocktail could fit into a family with a replicable recipe logic behind it. We studied on the spot the make-up of dry martini, nickloni, sidecars, etc. The teacher repeatedly said, "these wine sheets aren't for you, they're for your muscle memory." when i watched the teacher walk through the clouds, i understood what was called "one minute on the stage, ten years on the stage."。
Details: ice, kettle, tact
What really struck me was the extreme quest for detail. The teacher came out with a completely transparent ice and said, "the essence of the japanese wine is to make the guests feel that you're making this drink for him alone." ice is also a part of cocktails — transparent ice making, the fixing of hockey, the control of the speed of melting, and each process involves the success of a glass of wine.” he then demonstrated the three-part swing of suzuki's backhand, the sound of which was like a horse's hoove and the rhythm. The teacher said that even the sound of the kettle had to be felt because it was a conversation between a bartender and a drink。
Fancy isn't for show. Single malt needs to be understood
There was also a demonstration of fancy wine in the classroom, a roll-over from the boston shaker, and a burst of fire, a flame cup tower. The teacher said, "it's not for show, it's to make drinking more fun." and the lesson in single malt whiskey is completely different - from the map of scotland, the high area, the island area, the impact of oak drums, the difference between years
The sediment behind the profession
During the break, i talked to the teacher about the wine training industry. He told me that, in fact, the country's systematic alcohol training started late, although there were institutions such as the matini bar association in guangzhou, which was established in 2011 as an official incubator for provincial trade associations, hosted provincial competitions and participated in the development of industry standards to fill the gap in systematic alcohol training in south china. This study made me understand that the barber profession requires continuous learning and settling, and every cocktail is a combination of professional and creative。
