A few friends and followers pointed me towards tricks of the restaurant trade on Channel4. (s1ep4)
So I watched it and saw the part which people were referring to.
They show two cocktails being made, one fresh and the other using premixed stuff. They then blind taste it and determine which one is the premix and which one was fresh.
As you can imagine, it was clear the difference but more interestingly for me, was the price point. The person from Funkin, even suggests a price point of 4-5 pounds not the average price of about 7-9 pounds (currently for cocktails).
I get it… premix cocktails speeds things up and allows for some consistency. Except I’m not buying this at all.
…Recent interest in all things small-batch and locally sourced has led mixologists to reconsider premixed cocktails, with even the high priests of The New York Times food section lavishing praise on the nascent trend. Don’t laugh. After all, if boxed wine can be made cool, then why not a manhattan in a bottle?
Having been a barman at a swanky bar in Leicester Square (ok only for 3 weeks before I walked) they can really help speed up the service at a busy bar; but on the other side of the bar, don’t you dare charge me 8 pounds for the privilege. This feels like a kick in the teeth to me, and I would always complain if this happens. Fresh is what you are paying for, not to save the bar some money and time… This is pretty much what I did at the Novotel Hotel in Greenwich, London in 2012.