When I first started working in a bar, my first job was in a place that had a Speakeasy theme (back in the late 80s.) Â I was in my late teens and it seemed very new and exciting and glamorous to be surrounded by all these fancy cocktails with names like: âGolden Cadillac,â âIron Butterflyâ and Â âMexican Ferrari.â Â Thankfully you never really hear about those cocktails anymore. There were, however, certain drinks that seemed to have an almost hallowed status: the Rusty Nail, Manhattan or Old Fashioned.Â Almost thirty years on, Â just like the thirty years before, these cocktails still hold their place on cocktail menus around the globe.Â Honestly, I think it was being exposed to this world of âfine drinkingâ that gave me the hospitality bug; the handsome Bartenders loved making these drinks because they appreciated the opportunity to employ their skill at making a perfect cocktail.Â
With the reemergence of Â Cocktail Culture, there are still lots of people who look down on “mixology”. Â However, when you have worked alongside bartenders who can barely open a bottle of beer as I have, you really grow to appreciate the bartender who has an informed repertoire, who can modify an ingredient, or ingredients , ultimately creating something Â special and memorable .