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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Listen Now:
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!
- How to make Purees for Cocktails
- Two podcasts chatting with folks making their own syrup brands: Jennifer Colliau of Small Hand Foods and Max Messier of Cocktail & Sons
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Thanks for Listening!
Are you considering starting (or stopping) a seasonal menu? What factors are helping you choose? Let us know in the comments!
