Alcademics

Slow Bars Getting Faster, Fast Bars Getting Better

Written by

Camper English

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In my story in this Sunday's SF Chronicle, I discuss some ways that cocktail bars are trying to build drinks faster, and how nightclub-type spaces are trying to make better quality cocktails without slowing down.

In theory, we appreciate the extra time and effort bartenders spend on their cocktails – using exact measures of ingredients, thorough shaking or long stirring, and general attention to detail.

But alas, reality.

"People are becoming more accepting of waiting for quality cocktails, but I don't think anybody really wants to wait for anything at all, ever," says Justin Lew.

The story includes mention of how they do it at The Wilson, the Hideout at Dalva, Azul, Rye, and Rickhouse.

Michael Callahan kills it with the end quote. Put it in your brain here. 

Callahan
 (Photo: Alex Washburn / The Chronicle)

Comments

2 responses to “Slow Bars Getting Faster, Fast Bars Getting Better”

  1. Kevin Avatar
    Kevin

    i’d have to ask how that long island is being made? properly or just thrown together? i think pouring 1.5 scotch, 1 oj, .75 s.v, .75 cherry herring and shaking/straining is quicker than: .5 vodka .5 gin .5 rum .5 cointreau .5 tequila, 1 lemon .5 ss, Rolling, ice and topping with coke. Long island is 6 different bottles to the 4 on a blood and sand.
    and i agree with Justin, no one wants to wait for anything, but it’s picking your orders and juggling building drinks. People will wait for a cocktail, if that’s what they ordered, how ever the guest waiting to order a beer or a vodka tonic, doesn’t want to wait. I feel it’s talking to your guests, if your engaging your guest, they feel like they’re waiting less. or for every cocktail order you take, bang out some beer, shots, vodka tonic orders while you’re building.

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