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Imagen Knowing how to drink and how to live

Knowing how to drink and how to live

George Restrepo

Some days ago a question drove me to think about how well or not we (the barmen) are prepared regarding some issues or special conditions that our customers might have. Fortunately, markets today target to specific small consumer niches and, generally, we have on hand all kind of products to satisfy them.
I’m referring to, for example, celiac, diabetics, pregnant women and those volunteers who choose to drive, so not to drink. All of them have the same right: to enjoy the night. This means, to find in ourselves a support for them. Then, it is good to know what we can offer them so they can have an amazing evening like the others.
Without going into details, celiac people have a permanent intolerance of food containing gluten (gluten is found in foods like barley, rye and wheat). They must base their diets in natural products avoiding elaborated products or packing products. Alcoholic beverages forbidden are the ones distilled or fermented from grains such as barley water and beer.
However, Damm in Spain has recently launched Estrella Damm Daura for celiac. Great score! 
For cocktails elaboration, we can use sugar, honey, and fruits in general with non gluten liquors like Armagnac, Bourbon, Brandy, Cava, Champagne, Cider, Cognac, Gin, Kahlua, Tequila, Ron, Vermouth and wines, mainly.

On the other hand, diabetics who have the glucose increased in blood, their main care lies in the level glucose control and into avoiding the consumption of high sugar products. In this case it is important to take into account that a light product is not always suitable for diabetics and that fruit juices labeled as sugar free are referring to added sugar but not to natural glucose of the fruits. They are recommended not to drink any liquors, although the can drink a glass of cider or cava. In any case, we all know our limits of what is or not allowed.

For pregnant women, who as a general rule cannot drink alcohol during the pregnancy and the lactation, we have more options to suggest ingredients and create a “mocktail” (a cocktail without alcohol). Or better, according to their cravings: fruits, juices, syrups, creams, ice creams…

Last but not least, we have those volunteers who take their friends safely after a great party. We should make them a great mocktail with time, dedication, creativity and good taste, because they are giving up their disinhibition for the joy of their friends.

In any case, depending on the care provided to every customer, we will make him choose if returning to our bars or not, letting him know that he is important to us. Knowing how to drink and how to live.

Photograph and text: George Restrepo
Original article published in Bar Business Magazine (in Spanish).

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