BAR ERGONOMICS

ANIRUDH’S MASTERCLASS AIMS TO EDUCATE BARTENDERS IN UNDERSTANDING THE CONCEPT AND ACTUALIZATION OF DESIGNING AN OPERATIONS FRIENDLY BAR.

BANGALORE

GLIMPSES FROM WORLD

BARTENDER DAY ROADSHOW 2023

Glimpses From World Bartender Day Roadshow 2023

Drink Photography For Social Media

KSHITIJ GOEL AKA @THECOCKTAILTIMES SHARES HOW TO USE YOUR SIMPLE ANDROID OR IPHONE TO TAKE PROFESSIONAL LOOKING PICTURES JUST BY UNDERSTANDING HOW TO USE CAMERA SETTINGS, LIGHTING AND PICTURE COMPOSITION HYDERABAD

Drink Photography For Social Media

KSHITIJ GOEL AKA @THECOCKTAILTIMES AGAIN SPREADS HIS MAGIC SKILLS IN “THE PINK CITY” THIS TIME. JAIPUR

There are in fact many types of ‘Wet’, and said wetness can be categorized in many ways.

For today, we are going to focus on a few of the most common types of wet that we generally work with behind the bar: ‘Sticky Wet’, ‘Gelatinous Wet’, ‘Hot/Cold Wet’, ‘Airy Wet’ and, my personal favorite, ‘Dry Wet’.

Firstly, let’s establish our base for comparison, which is water.

I could nerd out for a while on how waters with high amounts of minerals become heavy and how Fluorides kind of make water ‘Dry Wet’, but for the sake of brevity, let us classify your standard H2O as ‘Wet Wet’ and make that our starting point.

Water is the common element within all drinks and life on this planet. So, this becomes our base that we add our various chemical components to create flavour, aroma and texture.

Alrighty, let’s begin.

STICKY Wet, I challenge you to name a cocktail that doesn’t have some form of sugar in it. The most common sugars are combinations of Glucose and Fructose, but players like Lactose and Maltose get involved every now and again too.

Every cocktail has some sugar in it somewhere (sorry Negroni lovers, that vermouth is loaded with it) and for a good reason: Sugar makes things taste better by association. Our brains are hard-wired to search out sugar in nature and consequently, it kind of tricks our brain into enjoying whatever else is there. (There’s a reason cough syrups started upping their sugar content over the decades). With sugar comes its distinctive, viscous texture that I will refer to as ‘Sticky Wet’, which bartenders have been playing with for generations now. ‘Sticky Wet’ is a texture