News
Looking to elevate your cocktail game, streamline your bar operations, or simply unlock the secrets of the perfect pour? You've come to the right place!
At Überbartools™, we're passionate about all things bar-related, and we're dedicated to sharing our knowledge and insights with you.
Mixologist: Conjurer, Entertainer, Story Teller, Expert...All Of The Above!
WHY IS ROSE GOLD SUCH A MARKET WINNER?
The Art of the Distiller or the Skill of the Bartender...or both?
The Six Early Signs of Liquor Wastage in your Bar
Liquor loss and wastage is a silent profit killer for most bars. Over many years we’ve discovered 6 early signs of liquor wastage.
Booze, Glassware, Friends & Überbartools
Why bar tool design has not changed since Prohibition
How Cocktail Culture improves lives in Asia
Cocktail High: Alcoholic In-Flight Beverages
WHEELS, WEDGES, BROTHELS FOR BAR FLIES? A SOLUTION
For years the bane of bartenders and managers has been securing seasonal fruit at good prices for garnishing.
Secondary to these issues, prep time, wastage/spoilage, with each impacting on costs and ultimately bar profitability.
Devices to help preserve and protect fruit such as limes, oranges, lemons, apples, pineapples from turning rancid have dotted the landscape with pretty mixed results.
Bottom line – lots of expensive fruit thrown away!
Within this mix we see the pesky bar fly, attracted to sweet smelling fruit, using wheels and wedges as cabanas to host their other air borne friends!
More and smarter bars are turning to dehydrated fruit as the solution for their problems, purchasing dehydrators, then capitalising on sourcing cheap, seasonal fruit for the coming year.
Dried fruit for cocktail cuts waste, spoilage and arising hygiene issues.
If you’re over fresh fruit give dehydrated alternatives a go at a fraction of the cost!
"Innovation, Quality & Daring!"
The race is on for large established distillers, vintners and brewers to capitalize on the world craft movement.
In each alcohol category, consumers seek new and more authentic expressions of their favourites with discovery and curiosity being the fuel driving volumes and profits.
In each alcohol category, consumers seek new and more authentic expressions of their favourites with discovery and curiosity being the fuel driving volumes and profits.
Founder of Camden Town Brewery in the UK, Jasper Cuppaidge describes this process as “innovation, quality and daring.”
From where we sit, it seems that disruptors take a rather counter cyclical approach to business and here may be the seeds for future industry/category expansion.
Over the last 10 years the number of players entering the alcohol ecosystem has been remarkable with most of the now known being totally unknown or their founding ideas were yet to be big banged into existence!
Seems like 2016 will be a year of huge change - hang on!
WAR WEEDS AND WHOA ...BEHIND THE BAR!
Expressions such as: I’m Deep in the Trenches, Knee Deep or In the Weeds... are some of the more colourful metaphors used to caricature the unrelenting pressure meted out by thirsty customers demanding drinks!
The Military is renowned for taking undisciplined “rabble," and transforming them into well-oiled fighting machines!
So could military style thinking be applied behind the bar, effectively?
We say, why not!
Imagine the potential impact on accuracy, consistency, improved drink execution (sorry no pun intended), as well as reduced wastage - with every cocktail becoming part of a carefully designed strategy designed to make well-made drinks, to win customer loyalty!
Consider this: if shots of alcohol were the equivalent of ammunition, wouldn’t bartenders think more carefully about how they’d pull a “trigger” (pour a shot) or where they’d “aim a bottle” just to save ammo!
In this new universe poorly made bar products would also disappear from behind the bar, as no successful Army deliberately provides their troops with the worst weapons, and then expected them to win!
So yes.. the bar is a kind of battlefield, stop the whoa!
What do you think!
DRINKING THE SUGAR BULLET ...DIABETES
The Western world has become it’s own victim, with increasing numbers of people suffering from lifestyle diseases such as Type 2 diabetes.
Diabetes is triggered by substances such as sugar and carbohydrates which is converted in the body to sugar.
The ravages of diabetes is growing at such an alarming rate that more and more children (tomorrow’s liquor consumers) are also now registered as sufferers.
The question that the liquor industry at some time will need to address: if diabetes continues to grow exponentially as it’s now doing how will this impact future consumers and their drinking habits?
When consumers start demanding lower sugar and carbs entire categories such as rum which is derived entirely from molasses and possibly liqueurs that contain very high levels of sugar could be negatively impacted.
Wine and beer as a category could also be affected as consumers look for bottled alternatives that will allow them to still enjoy a drink without any of the nasty health consequences that a disease such as diabetes brings.
We’re not trying to generate fear but rather re-focus manufacturers as well as owners of bars, clubs and restaurants to consider different drinking options that can safely be offered to a category of guests to enable them to continue to enjoy drinking experiences with their friends.
Any thoughts?