Dave Ali, Nonya, Glasgow
How do customer drinks orders change as the temperature dips?
Guests expect some kind of mulled wine/cider as a given. If the bar you’re in has room for an induction hob, it’s great to have a mulled drink on the go. It drapes your bar in wonderful alcoholic, festive spice smells. Furthermore, it’s terribly easy to serve; simply ladle the drink into a cup straight from the pot and spruce it up with a nifty garnish. Classic toddies, or gin/brandy toddies are great too, if the equipment for a mulled drink isn’t feasible.
Do you notice a move towards certain spirits in winter?
As bartenders we notice an increase in less complex or challenging spirits and cocktails in December particularly. So, vodka and vodka-based cocktails, along with a spike in orders of classic cocktails. This is due to the ‘daytrippers’ who surface at this time of year at family dos and work nights out, etc. Consequently, it’s vital for drinks menus to have at least a couple of accessible, fruit-heavy, sweet tipples around the festive period.
How can outlets make their cocktail list more festive?
A focus on the warmer spices is a good guide. The obvious ones: cinnamon, star anise, allspice, cloves, etc. will serve you well in your winter list. Less obvious though would be the warming, aromatic spices used in southeast Asian cuisine, cardamom, coriander seed, Szechuan pepper and cumin. They can really enhance warmed or mulled punches.
What hints and tips would you offer bartenders to make things easier when things start to get busier?
Batching cocktails is something I’ve come to realise saves so much time, increasing efficiency without decreasing the quality of your product. Shaving seconds off of the making of each drink over the space of a month will save many hours and the guest gets the same drink faster and more consistent each time.
How important is it that bar staff take care of themselves throughout the more challenging winter shifts?
Incredibly. Use energy drinks cleverly and sparingly. If you get a break, make the most of it. Eat yummy, hearty food. Don’t be tempted by the cheeky half pint and a shot in the pub next door. You may think it will help you get through, but in reality it will make you sluggish and lethargic for the rest of the shift. Hangovers are the enemy, so resist the temptation to get on it after all your busy shifts.
Kesia McHardy, Toms, Dundee
How do customer drinks orders change as the temperature dips?
I think the palate changes quite a lot in the winter months for most people. You see a shift from light, zesty and longer drinks to much more robust, shorter drinks. As the weather turns colder more people lean towards warming spices. There’s a higher demand for things like ginger and cinnamon flavours in drinks.
Do you notice a move towards certain spirits in winter?
There’s definitely an increase in darker spirits like rums, whiskeys, especially those with a bolder American oak finish, and Cognac. I think people just want to go for ‘warmer’ spirits, an Old Fashioned is more favoured throughout the festive period and more people opt for neat spirits too. When the festivities are in full swing people like to treat themselves.
How can outlets make their cocktail list more festive?
I think adding dessert-style cocktails is a must. There’s an increase in creamier-based cocktails like the White Russian and Brandy Alexander as well coffee-based drinks. Perhaps think about hot cocktails, things like Irish coffee seem to be in higher demand in the festive period. People tend to go for the richer flavours that are more reminiscent of Christmas.
What hints and tips would you offer bartenders to make things easier when things start to get busier?
Be prepared! Always make sure you’re over-prepping for events like this, as it’s better to be safe than sorry. You never really know when you’re about to get hit with large parties, especially when the season of Christmas nights out is upon us. Stay calm and hydrated, and ensure that you’re taking breaks. I think at the end of the day, the only thing that will prepare you for busier times of the year is a solid team. As long as you trust the people you’re working with, it should be much more manageable.
How important is it that bar staff take care of themselves throughout the more challenging winter shifts?
I think in this job it’s easy to let stress overcome you and act as if that’s the ‘norm’. However I think we’re all beginning to realise that it’s just as important for us to take care of ourselves like any other profession. We have things like the Healthy Hospo workshops to remind ourselves of that. It’s very easy to let big bookings and long shifts completely overwhelm you, but just make sure you’re taking care of yourself, whether it be not leaving your bed on your day off or taking yourself away for a minute to just breathe on a hectic shift. Always remember: sleep is your friend.
