WHAT DETERMINES A SUCCESSFUL DRINKING EXPERIENCE! (WINNING AT THE POINT OF POUR)

March 23, 2017 1 Comment

Joe Villaneva - Master Mixologist/brand Ambassador Metadesign Hong Kong 

When we think of a presented cocktail don’t we visualise the outcome: the way the cocktail will look and taste.

Do we stop to think about the process or inputs required to deliver the cocktail expected?
 
Winning at the Point of Pour is the process of understanding the importance and sequence of the inputs required to make a cocktail whether that’s the brands, the mixers, the bar tools, bartender skills which  underline the cocktails outcome.
 
Let’s re-phrase the conversation: picture this, take the cheapest bulk spirits, low quality generic mixers, non-fresh ingredients, poorly made  pouring and measuring tools; then receive the resulting cocktail with a bill for $18!

Are you thinking “oh yeah let’s drink this thing”... or possibly… how far is the closest hospital, will they have a stomach pump and a defibrillator handy?

Rarely will a guest stop to think about the skills of a bartender, the social and contextual environment they’re drinking in, or the inspiring brands supporting that bar, why should they when it's taken for granted!



Here in lies the Winning at The Point of Pour Paradigm: a successful cocktail starts and ends with all the inputs required to complete the drink!

Use inferior brands, cheap products, inaccurate jiggers, rusty badly fitting speed pourers and the game’s over even before a liquid hits the bottom of a cocktail tin or glass!

Investment in great brands, professional bar tools, great mixers and skilled bartenders are THE only guarantee to ensure a cocktail will be perfect!
 
Winning at The Point Of Pour is the total commitment to excellence - it’s the mindset with no compromise… your guests deserve it!





1 Response

Michael
Michael

May 01, 2017

Hello,

May i use this blog on my website (with propper citation)?

Leave a comment


Also in News

Uberbartools copper jigger for accurate cocktail measuring
How the jiggers took a u-turn

June 27, 2019

Not all jiggers are made equal when it comes to accuracy. Look more closely at that round jigger. If you fill it to the top for a full measure, you'll notice a bubble forms. This is called meniscus and that can lead to bars wasting liquor and losing profits...

View full article →

Riesling Ricky Cocktail Recipe
Riesling Ricky Cocktail Recipe

June 07, 2019

With Aussie Riesling and Manly Gin, this is summer spritzing done right!

View full article →

How the StrainRay got it's name
How the StrainRay got it's name

May 25, 2019

Inherent design flaws have been passed down through generations of strainers, leading to problems that bartenders have just learned to live with. Average Hawthorne strainers rust and some are uncomfortable to hold, and that's before you get to the problems with straining – springs that are not wound well or tightly won't strain the liquid effectively, thereby ruining an otherwise well-made cocktail and creating waste. Which is why we designed the StrainRay...

View full article →