In 2018 the average Australian consumed 224 glasses of beer, while the Czech Republic held the title for the most beer drunk per capita for the 24th year in the row! It's pretty clear that the world likes beer, in fact it's the third most consumed beverage on the planet! So, when it comes to serving it, it's best not to let things go flat.
So you want to become a hotel bartender. Maybe you’re already working behind a bar in a restaurant, or maybe you’re just starting your journey in hospitality and are weighing up your next move. It’s likely that you’ve seen a fair few movies or television shows where the hotel bartender seems like they are having a ball - hanging out behind a luxurious bar and chatting to travelers all day.
Traditionally when we talk about pairings, wine or beer springs to mind, often alongside a luxurious degustation or tapas dishes. Whether it’s a rich red alongside perfectly cooked beef, or the latest craft beer offering adding fruity notes to a pasta dish, foodies are used to certain combinations of food and alcohol on restaurant menus. Which is why sommeliers and chefs around the world are delving into the world of unique pairings - whether it’s gin, whiskey, mocktails, tea, or even vodka.
While many venues - particularly family-friendly restaurants and bars - have mock cocktails on their drink lists already, many don’t quite get them right or give them the respect that they deserve. Alcoholic cocktails may always be the favorite when it comes to your venue’s clientele, but that doesn’t mean that the humble mocktail should be undervalued or added to your drinks offerings as an afterthought.