The Mixology Talk Podcast, Episode 127

In an age where you can buy strawberries in Alaska in January, what’s the point of a seasonal cocktail menu? And is it right for your bar program?

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Note: We had some technical difficulties with the camera this time, but luckily the audio was saved! We’ll be back to video again next week.

In today’s Episode…

Everyone assumes that a seasonal cocktail menu is inherently “better” than a static menu you rarely update. But is that true?

As with anything – it depends!

Things to consider when thinking about a seasonal cocktail menu for your bar (or considering axing it!)

  • Staff Training and Skills
  • Availability of tasty seasonal product
  • Impacts of prep time and other staff availability
  • What makes the most sense for YOUR bar and YOUR customers?

Listen in for a lot more things to think about, and maybe you’ll just rethink whether a seasonal menu is necessarily “better” for your bar after all!

Stuff we Mentioned:

If you’re into this sort of thing, definitely check out our Mixology Certification Program. It’s full of other people like us who care a LOT about great cocktail creation. You might like it here!

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Are you considering starting (or stopping) a seasonal menu? What factors are helping you choose? Let us know in the comments!

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