The organic movement is really sweeping the nation. While most obvious in the realm of food service, organic products are becoming more important in nearly every industry. There are even many organic options for clothing, home décor and cleaning products. The world of alcoholic beverages and mixology is no exception. Organic beer and wine has been popular for quite some time, but a bit slower to take off has been the organic liquor and cocktail market.
The high-end cocktail market is really taking off in some of the larger metropolitan areas of the United States. One of the catalysts in this market is the use of organic ingredients. Many drinks use fresh produce and organic herbs to give it that high-end taste, but in recent years there has been an explosion in actual organic spirits.
The first of the wholly organic spirits was vodka by the name of Spirit One. It was launched in 2005, and in the years since there has been an explosion in other organic liquors. Several large bars, restaurants and hotel chains carry these organic beverages in their bars. In fact, Gordon Ramsay offers organic cocktails at many of his restaurants.
So what makes an organic alcohol organic? The beverage must be made of ingredients from certified organic farms, and they must be handled on equipment that has been certified organic. So not only are the grains used organic, it means that no fertilizers or pesticides are used in the entire growing and distilling process.
So, with these new organic alcohols available, how do mixologists use them to create both new and classic beverages? Ideally these drinks are made using organic mixers too. This is easier to find, there are many organic sodas, juices and of course organic fruits and herbs that can be used when making drinks. Bartenders looking to make organic drinks simply need to use some creativity and they can create fun organic cocktails.
As you can see, organic liquor and cocktails is a new category of specialty beverage. If these drinks have not taken off in your area, they probably will within the next few years. If you haven’t worked with any of the organic liquors yet, find the time to check them out and see how they can work with your current recipes as well as to use as a launching point to make a variety of new organic alcoholic drinks.
This is a common problem in the bartending world. Most bartenders don't realize that you don't want to muddle mint while making a mojito, or any other cocktail that requires mint leaves for that matter. Mint leaves only need a light press to release the oils to flavor the drink. When you muddle the mint it brings out a bitter taste that overpowers the natural mint flavor. So, the next time you make a mojito - go easy on the mint!
The simplest and generally the most rewarding way is to be so nice it is almost sickening. When you are all smiles and laughing but polite and guiding the customer has no real choice but to go with the flow. The best "cut offs" and walk outs start with just being honest and leaving no room for negotiation. Always know someone's name before you push them on the exit path. It gives you more credit with them and their friends and establishes you are not some jerk ending the fun you are just the guy or gal who is doing there job and being responsible.
For example: "Cameron buddy i think your time at our fine establishment is coming to an end(place laugh here)you have a ride home or should I call your parole officer....again?(hit up another laugh and grin and wait for the reply).