Bartenders & Bar Managers - Batch Cocktails, Craft & Guest Experience

STRAIGHT-UP | The Cocktail Paradox Is every bar trying to become a “Best Bar” these days? The latest edition of STRAIGHT-UP, my monthly column in WSCI Magazine, looks at how cocktail culture is evolving—and at what we might be losing along the way. Three observations from the column stayed with me: The “Best Bars” race: In larger metros, most bars are either vying for a spot on a specific “Best Bars” list or already flaunting one, sometimes making spaces and experiences feel like replicas of one another. The Mojito anecdote: A friend who once persistently asked for a little more rum in her Mojito because it never felt potent enough now happily drinks pre-batched cocktails. And then there is “simple syrup”. An industry pioneer once confessed: “I miss the joy of seeing a bartender make me a fresh cocktail from scratch — the muddling of mint, cutting a garnish to perfection and squeezing a fresh lime to add that touch of sourness to the drink.” She also detested the phrase “simple syrup.” Which made me wonder: what would she say about “saline solution” today? This isn't a rant against technology or innovation. In fact, the column acknowledges the value of consistency, sustainability and efficiency. It is simply a question about what we do with the time technology gives back—and whether we use it to create a better guest experience. Because: “What makes a cocktail memorable may have very little to do with how complicated it is.” STRAIGHT-UP appears every month in WSCI Magazine. I'd love to hear from those working in hospitality, drinks and beyond: What makes an experience memorable today—the product, the craft, or the human connection around it? #StraightUp #WSCIMagazine #DrinksAndDestinations #Hospitality #BarCulture #CocktailCulture #Bartending #DrinksIndustry #GuestExperience #Rojitatiwari #CraftAndInnovation