Speciality Cocktail Menu Sucks
I work at a busy “fine dining” restaurant that has an outdoor bar for the summer and an indoor bar. Very busy during the spring/summer months. After taxes my paychecks are about $1400 USD per week (house pool)
But man the speciality drink menu sucks. It’s a seafood restaurant and people seem happy with the food. The specialty drinks are just juicy unimaginative slop. 1.5 tequila, 1.5 grapefruit, 1 blood orange, 1 lime, .75 agave. 1.5 mezcal, .75 yuzu, 1 mandarin, .75 lemon, .75 agave. Etc, etc, etc. No delicately balanced drinks, no amaros, just juicy slop. It’s become demoralizing making this garbage every night. We did 300 covers last night. Service bar was busy.
Customers come in and I try to encourage them to expand their horizons with something off-menu from me or at least a classic cocktail. They never want to take a chance on something unknown.
The vast majority of people ordering martinis are clowns. It’s all dry dirty vodka martinis.
People compliment my classics, but idk. It’s nice making money but sucks just not being able to sell good drinks. Years ago I worked in the city at a cocktail bar and our speciality drinks had some real substance to them. Our vermouths are cheap shit that we dont refrigerate so it gets worse quickly. I cringe with every Manhattan.
I made a Breakfast Bell cocktail I saw Barfly make and it was great. Nuanced flavor and texture. The bartenders loved it. I brought it to the managers to try and they just couldn’t appreciate it. But that drink wouldn’t even be feasible for a busy dinner rush here. Takes to long to firm up in the freezer.