The Buildout Techniques: Bar Theater and Technique-Driven Cocktails
Mar 9, 2023
Jon Adler, the beverage director at New York's Shinji's, shares his wealth of experience from high-end kitchens and sommelier roles. He dives into the philosophy behind interactive mixology, discussing novel techniques and the importance of guest experience. Adler reveals the intricate process behind creating a table-side Vesper, using liquid nitrogen to elevate the service. He highlights the impact of viral content on bartending aesthetics, emphasizes precision in cocktail creation, and shares tips for enhancing home mixology. A masterclass in hospitality!
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Table-Side Vesper With Liquid Nitrogen
- Jon Adler describes making a Vesper table-side with liquid nitrogen and a trolley to give table guests the same experience as the bar.
- The theatrics initially drew social media attention but were scaled back for safety and cost savings.
Technique Serves Taste And Guest Experience
- Jon Adler insists cocktails must primarily taste excellent; technique and presentation serve that goal rather than overshadow it.
- He built identical table-side and bar workflows so guests always receive the same crafted experience.
Social Media Shapes Service Behavior
- Jon recounts how pouring liquid nitrogen prompts guests to record and share videos, forcing staff to consider their on-camera presentation.
- He also notes cutting theatrical use reduced costs roughly $500 per week.