{"id":2528,"date":"2015-11-12T21:41:19","date_gmt":"2015-11-12T21:41:19","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=2528"},"modified":"2015-11-13T11:25:28","modified_gmt":"2015-11-13T11:25:28","slug":"bohemian-bar-session","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/bohemian-bar-session\/","title":{"rendered":"Bohemian Bar Session \/Slovakia 2015"},"content":{"rendered":"

\"bbc\"<\/a>Pozer\u00e1m si fotky z Bohemian Bar Session, ktor\u00fa sme zorganizovali spolu s Karolom Domischom, M\u00e1riom Weberom zo Storiesagency a jedine\u010dn\u00fdm Georgom N\u011bmcom, glob\u00e1lnym ambas\u00e1dorom Becherovky\u00a0a pr\u00e1ve cez tieto obr\u00e1zky som sa dostal nasp\u00e4\u0165 do Tren\u010d\u00edna a Tren\u010dianskych Tepl\u00edc, kde sme to tento kr\u00e1t cel\u00e9 realizovali.
\nPozvali sme 22 barmanov, ubytovali ich v n\u00e1dhernom hoteli Elizabeth priamo pod tren\u010dianskou skalou. Luxusn\u00fd \u0161tandard, pre ktor\u00fd sa oplat\u00ed obetova\u0165 dva dni svojho vo\u013ena, aj ke\u010f to samozrejme nebolo to najpodstatnej\u0161ie.
\nT\u00fdm najd\u00f4le\u017eitej\u0161\u00edm dokonca pre n\u00e1s nakoniec nebol ani samotn\u00fd brand, aj ke\u010f sa samozrejme to\u010dilo v\u0161etko okolo Becherovky, preto \u017ee sme mali pocit, \u017ee k n\u00e1m nejako prirodzene patr\u00ed u\u017e od samotn\u00e9ho za\u010diatku. Bolo to e\u0161te intez\u00edvnej\u0161ie, ke\u010f sa barmani o nej dozvedeli priamo od Georga ove\u013ea viac, ako dovtedy vedeli. George ich previedol jej bohatou hist\u00f3riou a v\u00fdrobou, uk\u00e1zal jej postavenie v dne\u0161nom barovom svete a tak isto zasv\u00e4til mlad\u00fdch do filozofie Bohemian Bar Clubu, ktor\u00e9ho sa stali\u00a0\u010dlenmi.
\nK Becherovke sme pripojili predn\u00e1\u0161ku o bylink\u00e1ch. Pozvali sme si m\u00f4jho dobr\u00e9ho kamar\u00e1ta, Petra Kov\u00e1\u010da, ktor\u00fd sa u\u017e p\u00e1r rokov venuje pestovaniu byliniek, mikrobyliniek, \u0161al\u00e1tov a r\u00f4znych druhov zeleniny. V\u0161etky jeho produkty sa vyzna\u010duj\u00fa to naozajstnou pr\u00edrodnou kvalitou, ke\u010f \u017ee nepou\u017e\u00edva \u017eiadne umel\u00e9 hnojiv\u00e1 a jeho produkty vyrastauj\u00fa v naozajstnej zemi bohatej aj na pr\u00edrodn\u00e9 \u017eiviny. To, \u017ee od neho nakupuj\u00fa najlep\u0161ie re\u0161tar\u00e1cie u n\u00e1s FooZou, \u010di Albrecht hovor\u00ed za v\u0161etko. Jeho predn\u00e1\u0161ku sme kombinovali drinkami z Becherovky. George stavil na kombin\u00e1ciu anan\u00e1su, \u0161alvie, citr\u00f3novej \u0161\u0165avy a Becherovky, ja som interpretoval twist na novodob\u00fa klasiku od Jorga Meyera Gin Basil Smash \/recept\u00faru postujem ni\u017e\u0161ie\/<\/p>\n

Neoddelite\u013enou s\u00fa\u010das\u0165ou na\u0161ich session je aj neofici\u00e1lna s\u00fa\u0165a\u017e, alebo prezent\u00e1cia jedn\u00e9ho drinku Becherovky v podan\u00ed samotn\u00fdch barmanov, ktor\u00ed to dost\u00e1vaj\u00fa za ak\u00fasi dom\u00e1cu \u00falohu. Tento kr\u00e1t sme stavili na hor\u00face drinky, kde sme si ka\u017ed\u00fd na\u0161li p\u00e1r svojich favoritov. M\u0148a najviac zaujal hor\u00faci drink od mlad\u00e9ho Jara Repku z Piana, ktor\u00fd zmie\u0161al Becherovku inf\u00fazovan\u00fa maslom so \u0161koricov\u00fdm sirupom a jablkov\u00fdm ciderom.<\/p>\n

Ke\u010f \u017ee som jedn\u00fdm z organiz\u00e1torov tohoto jedine\u010dn\u00e9ho podujatia, ako obvykle ni\u010d nest\u00edham. Po s\u00fa\u0165a\u017ei uprata\u0165 Kursalon, r\u00fdchla sprcha, ve\u010dera a presun na jedno zauj\u00edmav\u00e9 miesto, o ktorom som dovtedy nemal ani potuchy. M\u00e1rio na\u0161iel kr\u00e1snu vilu v lese, mus\u00edte k nej prejs\u0165 jednou dedinou, p\u00fd\u0161iacou sa najdlh\u0161ou najrozbitej\u0161ou cestou na Slovensku. Za odmenu sa dostanete do kr\u00e1sne zariaden\u00e9ho ve\u013ek\u00e9ho domu pripom\u00ednaj\u00faceho gentlemasnk\u00fd klub s chesterfieldkami v kombin\u00e1cii s moderne zariadenou kuchy\u0148ou. V nej sme rozlo\u017eili hlavn\u00fd stan pre barmanov, kde sme nachystali r\u00f4zne suroviny od vaj\u00ed\u010dok, cez d\u017eemy, \u0161\u0165avy, pr\u00e9miov\u00e9 toniky a\u017e po z\u00e1kladn\u00e9 spirity, pridali k tomu hoshizaki \u013ead a \u00a0okorenili to barov\u00fdm n\u00e1rad\u00edm pou\u017e\u00edvan\u00fdm v t\u00fdch najlep\u0161\u00edch baroch. Ak by som mal o 20 rokov menej, asi by sa mi aj ruky triasli. Tak isto pri malom barovom pult\u00edku z dreva zelenej farby ako f\u013ea\u0161a Becherovky. Staren\u00e9 whisky, bitters, mixglassy a\u00a0kri\u0161t\u00e1\u013eovo \u010dist\u00e9 tvrd\u00e9 kryhy nab\u00e1dali na mie\u0161anie striktne klasick\u00fdch cocktailov. Najviac za n\u00edm bolo vidie\u0165 Filipa Rebro\u0161a, \u0161\u00e9fbarmana z Ria. Evidentne m\u00e1 k tak\u00fdmto drinkom ve\u013emi bl\u00edzko.
\nK dobrej atmosf\u00e9re prispel Dj sprev\u00e1dzan\u00fd live saxof\u00f3nom. Sranda bola, \u017ee aj saxofonistu to viac bavilo v kuchyni, ako na p\u00f3diu, ale v\u00f4bec to nevadilo, preto \u017ee to bol ve\u010der pln\u00fd dobr\u00fdch drinkov a skvel\u00fdch rozhovorov. Tak, ako to m\u00e1 by\u0165 v naozajstnom bare…<\/p>\n

Druh\u00fd de\u0148 tro\u0161ku n\u00e1ro\u010dnej\u0161ie vst\u00e1vanie, ale o deviatej som sa u\u017e chystal na moju \u010das\u0165 programu. Vy\u0161e dvojhodinov\u00e1 prezent\u00e1cia, kde som rozpr\u00e1val o mojom vn\u00edman\u00ed \u010dloveka, ktor\u00fd s hrdos\u0165ou stoj\u00ed za barov\u00fdm pultom a m\u00f4\u017ee sa naz\u00fdva\u0165 Barmanom. K tomu som rozobral s\u00fa\u0165a\u017en\u00e9 drinky, ako sa k nim postavi\u0165, aby barman pripravil n\u00e1poj, ktor\u00fd m\u00e1 hlavu a p\u00e4tu, ktor\u00fd m\u00f4\u017ee bez ob\u00e1v prezentova\u0165 pred n\u00e1ro\u010dnou odbornou porotou. Nemohol som ob\u00eds\u0165 ani fakt, \u017ee naopak, s\u00fa\u0165a\u017e nie je to, \u010do rob\u00ed naozajstn\u00e9ho barmana t\u00fdm prav\u00fdm barmanom.
\n\"Sn\u00edmka<\/a>
\nNa z\u00e1ver pr\u00edjemn\u00e9 em\u00f3cie. Vybrali sme 5 najlep\u0161\u00edch, ktor\u00ed nie len urobil dobr\u00fd hor\u00faci Punch s Becherovkou, ale n\u00e1m padli do oka aj ako \u013eudia a bud\u00face osobnosti. Bolo ve\u013emi pr\u00edjemn\u00e9 sledova\u0165 dojatie a prekvapenie mlad\u00fdch \u013eud\u00ed. Ve\u013emi ma to te\u0161\u00ed. Te\u0161\u00ed ma, \u017ee e\u0161te nie je v\u0161etko straten\u00e9. Aj napriek tomu, \u017ee slovensk\u00e9 bary pre\u017e\u00edvaj\u00fa obrovsk\u00fa person\u00e1lnu kr\u00edzu. \u017de je takmer nemo\u017en\u00e9 n\u00e1js\u0165 norm\u00e1lneho \u010dloveka, ktor\u00fd vie, \u010do znamen\u00e1 pr\u00e1ca za barom, nemo\u017en\u00e9 n\u00e1js\u0165 \u010dloveka, ktor\u00fd v\u00e1m vie urobi\u0165 dobr\u00fd \/nehovor\u00edm \u017ee perfektn\u00fd\/ Manhattan, \u010di hoci aj oby\u010dajn\u00e9 Negroni. \u0164a\u017ek\u00e9 n\u00e1js\u0165 \u010dloveka, ktor\u00fd by aspo\u0148 vedel, \u010do to znamen\u00e1.
\nNemienim sa v\u0161ak vzda\u0165. Moment\u00e1lne pracujem m\u00e1m 4 dn\u00ed v t\u00fd\u017edni smenu v bare. Zvy\u0161n\u00e9 dva dni administrat\u00edva, sem-tam vo\u013eno v podobe pracovnej cesty, \u010di pr\u00e1ca ak\u00e1 bola t\u00e1to. Aj ke\u010f c\u00edtim \u00fanavu, v\u017edy to rob\u00edm s chu\u0165ou a rados\u0165ou, preto \u017ee tak\u00e9to dni mi d\u00e1vaj\u00fa n\u00e1dej. \u013dud\u00ed treba in\u0161pirova\u0165 a motivova\u0165, pre\u010do v\u00f4bec robi\u0165 t\u00fato pr\u00e1cu, ukazova\u0165, ako ju robi\u0165 spr\u00e1vne a hlavne uk\u00e1za\u0165, \u017ee sa toto povolanie d\u00e1 robi\u0165 aj u n\u00e1s doma na vysokej \u00farovni a dost\u00e1va\u0165 aj za to slu\u0161ne zaplaten\u00e9. Ukazova\u0165 cestu nie len pomocou blogu, ale hlavne cez osobn\u00fd kontakt, preto \u017ee ten je nenahradite\u013en\u00fd a dok\u00e1\u017ee ove\u013ea viac, ako nap\u00edsan\u00e9 riadky.\/ aj ke\u010f aj tie maj\u00fa svoju silu\/. Sved\u010dia o tom reakcie barmanov, \u010di u\u017e priamo na mieste, alebo prostredn\u00edctvom spr\u00e1v, ktor\u00e9 som dostal.
\nBecherovka n\u00e1m dopriala poriadnu d\u00e1vku \u0161t\u00fdlu, \u013eudskosti \/v\u010faka George!\/, z\u00e1bavy, in\u0161pir\u00e1cie a hlavne motiv\u00e1cie.
\nD\u00edky moc v\u0161etk\u00fdm, ktor\u00ed ste s nami a s Becherovkou tr\u00e1vili \u010das!<\/p>\n

KURSALON
\n1\/2 citr\u00f3na
\n20ml kamilkov\u00e9ho sirupu \/1:1\/
\nve\u013ek\u00e1 hrs\u0165 medovky
\n60ml Becherovka Original
\nPostup: Citr\u00f3n, sirup a medovku vymadluj madlerom, dopl\u0148 Becherovku, pridam ve\u013ek\u00e9 kocky \u013eadu a dobre premie\u0161aj. Dvojit\u00fdm ceden\u00edm prelej na l\u00e1man\u00fd \u013ead a bohate ozdob medovkou a tro\u0161kou su\u0161en\u00e9ho harman\u010deku.<\/p>\n

Kursalon je pomenovanie pre zariadenia, kde sa v minulosti odohr\u00e1val spolo\u010densk\u00fd \u017eivot v k\u00fape\u013en\u00fdch mest\u00e1ch a m\u00e1 v ka\u017edom z nich svoju bohat\u00fa a dlhoro\u010dn\u00fa trad\u00edciu. Pou\u017eitie \u010derstvej bylinky a Becherovky odkazuje na lie\u010div\u00e9 \u00fa\u010dinky k\u00fape\u013eov.<\/p>\n

Posted by: Lubo\u0161 R\u00e1cz<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Pozer\u00e1m si fotky z Bohemian Bar Session, ktor\u00fa sme zorganizovali spolu s Karolom Domischom, M\u00e1riom Weberom zo Storiesagency a jedine\u010dn\u00fdm Georgom N\u011bmcom, glob\u00e1lnym ambas\u00e1dorom Becherovky\u00a0a pr\u00e1ve cez tieto obr\u00e1zky som sa dostal nasp\u00e4\u0165 do Tren\u010d\u00edna a Tren\u010dianskych Tepl\u00edc, kde sme to tento kr\u00e1t cel\u00e9 realizovali. Pozvali sme 22 barmanov, ubytovali ich v n\u00e1dhernom hoteli Elizabeth […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[13,176,33],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2528"}],"collection":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/comments?post=2528"}],"version-history":[{"count":26,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2528\/revisions"}],"predecessor-version":[{"id":2548,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2528\/revisions\/2548"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=2528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=2528"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=2528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}