I recently watched the video above (courtesy of Liquor.com) and it got me thinking about a few things, in particular, the cost factor of going out and doing what I do.
All the restaurants and bars that my boyfriend and I visit produce some of the finest food and drinks you can get, this doesn’t always mean the menu is expensive, but often times it can be.
Many of my friends and family don’t quite understand the point of spending a huge portion of our paychecks on food and alcohol, but people often forget that it’s the overall experience you’re paying for not just the products. I may be fussy and certainly not rich, but I honestly have no problem spending my money on a good restaurant/bar. If I enjoy the atmosphere of a place, the friendliness of the service and the quality of what i’m putting in my mouth..I will happily spend a small fortune in one night!
I have recently heard many more people complaining about the ridiculous cost of cocktails at Mixology bars. Many customers think it’s a ‘rip off’ that a drink can cost anything from $12 to $20, and they always want the bartender to ‘hook them up’ by giving drinks away for free or adding extra alcohol, but as the video explains there is so much more to a quality drink than just mixing. Not to mention, adding ‘more alcohol’ often upsets the ratio and balance so the customer probably wouldn’t enjoy the end result anyway.
If you are the kind of person who would rather have a cheap vodka soda or a bottled beer that’s fine too, just understand that a Mixology bar is not the place to get it!
“Mixology bars are like fine dining for drinks”
Having worked behind a bar myself, I have first hand experience of the horror of hand juicing boxes of limes only to yield a little over a quart of juice. You’d think managers would just buy their staff a juicer…this isn’t always the case.
My boyfriend is a Beverage Director so I witness daily, the time and effort that goes in to creating a new menu, inventing tinctures and working on infusions/barrel aged cocktails. This is also a factor to think about. The recipes on menus at these places aren’t thrown together in a blind frenzy, a substantial amount of time and money will have been spent on testing brands, factoring cost of products and experimenting with different recipes and ratios. At the end of the day, all the customer gets is a delicious drink in front of them but often doesn’t know the effort and preparation that went in to it’s creation.
The economy is bad, yes, but if you’re going to go to a nice place…understand what it is you’re paying for, and thank your lucky stars you’re not in Europe where the price is (no joke) double!
That’s all I have to say about that