V\u010dera to mal to by\u0165 tak\u00fd Barmansk\u00fd rockandroll. Mal by\u0165, ale nebol. Zachr\u00e1nil to a\u017e ve\u010der,, kedy to za\u010dalo \u017ei\u0165. P\u00e1rty, kde sa rozd\u00e1va pitie zadarmo. Barmani spoten\u00ed nie len pod pazuchami. Ale vysprchovan\u00ed a \u010dist\u00ed, to je jasn\u00e9! \u010cakaj\u00face rady, bar vypit\u00fd tesne po polnoci. Jedin\u00e9, \u010do zostalo do r\u00e1na bol Jameson a \u013ead. Kr\u00e1sny \u013ead. Tvrd\u00fd a \u010d\u00edry, ve\u013ek\u00e9 kusy. Presne tak\u00fd, ak\u00fd do dobrej whisky patr\u00ed. Sekan\u00fd ostr\u00fdm no\u017eom, vstreb\u00e1vaj\u00faci blikot svie\u010dok.\u00a0 Tie tam ale neboli. Zato tam bolo dos\u0165 barmanov. Ve\u013ea barmanov. Ve\u013ea mlad\u00fdch barmanov. Prizn\u00e1m sa, \u017ee si nepam\u00e4t\u00e1m v\u0161etky men\u00e1. Pre\u010d s\u00fa \u010dasy, ke\u010f n\u00e1s bolo len p\u00e1r a spozn\u00e1vali sme sa osobne. Erik a cel\u00e1 partia z Greenwichu,\u00a0 \u0160vaj\u010diar Ro\u017e\u00e9, \u010do otv\u00e1ral Paparazzi, ktor\u00e9 na\u0161\u0165astie prevzal Stan a vystrelil ho do barmansk\u00e9ho neba.
\nAle nie o tom dnes. Dnes je fejsb\u00fak a ve\u013ea zap\u00e1len\u00fdch barmanov, ktor\u00ed ber\u00fa t\u00fato pr\u00e1cu v\u00e1\u017ene. A to je len dobre. Chodia pekne oble\u010den\u00ed a s\u00fa ovplyvnen\u00ed Worldclassom.\u00a0 Dones\u00fa Worldclass v\u0161ade. Aj na Invite, aj na\u00a0 Jameson Ball, a aj na hocijak\u00fa s\u00fa\u0165a\u017e. Sak\u00e1, kapesn\u00ed\u010dky, zdvihnut\u00e9 mal\u00ed\u010dky. \u0160t\u00fdl. Vo ve\u013ekom. Japonsk\u00e9 \u0161ejkre, mixglasy, odmerky, Caporaleho strainery. Bez toho ako keby si ani nebol. Worldclass je v\u0161ade a zdvihol \u00farove\u0148. Hovor\u00edm tomu \u00darove\u0148 \u0161t\u00fdlu. Bekeho nalievanie do \u0161ejkra na \u013eade, Krat\u011bnov throwing. Do toho nie\u010do vlastn\u00e9. Super, skvel\u00e9! Tak skvel\u00e9, \u017ee sa to stalo uniformou. Sebavedom\u00fd prejav k tomu. To sme chceli. Aby barman bol osobnos\u0165, aby si uvedomoval, \u017ee povolanie barman je v\u00e1\u017ene, naozajstn\u00e9 povolanie. So v\u0161etk\u00fdm, \u010do k tomu patr\u00ed.
\nUvo\u013enenos\u0165 a bezprostrednos\u0165 zostala v minulosti, alebo tam mo\u017eno nebola v\u00f4bec. Ve\u013ek\u00e9 n\u00e1roky, ktor\u00e9 sa na s\u00fa\u0165a\u017eiach klad\u00fa zv\u00e4zuj\u00fa ruky a hlas, don\u00fatia barmana navliec\u0165 sa do saka s vreckovkou, alebo si da\u0165 aspo\u0148 \u0161t\u00fdlov\u00fd mot\u00fdlik s ko\u017eenou z\u00e1sterou na kockovanej ko\u0161eli. Tak sa mi to aj p\u00e1\u010di. Na Worldclasse, na Legacy, na Barmanovi roka \/ak by nejak\u00fd bol\/.\u00a0 P\u00e1\u010di sa mi aj barman v rondone s \u010diernou kravatou, so z\u00e1sterou, alebo bez. Vyhrnut\u00e9 ruk\u00e1vy. \u0160t\u00fdl naozajstn\u00e9ho barov\u00e9ho pracovn\u00edka.<\/p>\n
Nie v\u0161ade sa v\u0161ak hodnot\u00ed pr\u00e1ve toto. Nie v\u0161ade zap\u00f4sob\u00ed nau\u010den\u00fd prejav, aj ke\u010f m\u00f4\u017ee znie\u0165 akoko\u013evek sebavedomo. Skromnos\u0165 sa r\u00e1ta, ale nie pr\u00edli\u0161, je to predsa len vyst\u00fapenie. Nie v\u0161ade sa r\u00e1ta iba pou\u017eitie home made surov\u00edn z v\u00fdhonkov strom\u010deka v otcovom polovn\u00edckom rev\u00edre, kde to \u0148uchali srnky. Nie v\u0161ade sta\u010d\u00ed opis surov\u00edn, ktor\u00e9 d\u00e1vam do drinku. Nie v\u0161ade sa mus\u00edm cicka\u0165 s japonsk\u00fdm stirringom, aj ke\u010f ho e\u0161te celkom dobre neovl\u00e1dam. Nie v\u0161ade m\u00e1 by\u0165 vrcholom vyst\u00fapenia efetktn\u00fd throwing, ktor\u00fd vol\u00e1m mylne rolling. Nie v\u0161ade sta\u010d\u00ed \u0161t\u00fdlov\u00e9 sako. Som si ist\u00fd, \u017ee ani na Worldclasse nie.
\nViem, je ve\u013emi jednoduch\u00e9 h\u013eada\u0165 chyby \u00a0kriticky o tom nap\u00edsa\u0165. malo by to by\u0165 asi vyv\u00e1\u017een\u00e9 a uvies\u0165, ako na to. Ja v\u0161ak v z\u00e1sade ani neviem. Neviem da\u0165 barmanovi \u00a0\u017eiadny n\u00e1vod,.
\n\u010co v\u0161ak viem, \u017ee ma za s\u00fa\u0165a\u017en\u00fdm barom mus\u00ed barman bavi\u0165. Zauja\u0165, by\u0165 in\u00fd ako ostatn\u00ed a nie barman, ktor\u00fd v z\u00e1sade opakuje to, \u010do kolega pred n\u00edm. Iba zmen\u00ed suroviny, a vyzdvihne ich prepojenie so zadan\u00edm s\u00fa\u0165a\u017ee.Po tre\u0165om je to nuda. Pam\u00e4t\u00e1m si na jedno kolo Worldclassu vo Viedni, kde sme s Erikom \u010dakali v porote na posledn\u00e9ho s\u00fa\u0165a\u017eiaceho, aby sme na\u0161li v\u00ed\u0165aza, lebo v\u00e4\u010d\u0161ina z nich bola rovnako priemern\u00e1. Ale to sa p\u00edsal rok 2011. D\u00e1vno.<\/p>\n
\u00c1no, barman m\u00e1 by\u0165 \u0161t\u00fdlov\u00fd, \u0161t\u00fdlovo vyzera\u0165, m\u00e1 zauja\u0165. Ale mus\u00ed porozm\u00fd\u0161\u013ea\u0165 nad t\u00fdm, ako by\u0165 in\u00fd ako m\u00f4j kolega, kamar\u00e1t. Nie in\u00fd farbou \u0161atky v saku. O\u010dak\u00e1va sa od neho, \u017ee vytiahne pr\u00edbeh, spoj\u00ed ho s nejakou malou rekvizitou, ktor\u00e1 zaujme host\u00ed, bude vtipn\u00fd, v pr\u00edpade potreby bezprostredn\u00fd. Ak ide na Aboslut Invite s\u00fa\u0165a\u017ei\u0165 do klubu, tak si vypeckuje tane\u010dn\u00fa hudbu, vyzle\u010de sa do pol p\u00e1sa, nastrieka sa sprejom, nasvieti uv svetlom, cel\u00fd svieti a rob\u00ed drink. Nehovor\u00edm teraz, \u017ee preferujem tento \u0161t\u00fdl v mojom bare. Takto ale m\u00f4\u017ee vyzera\u0165 naplnenie konceptu s\u00fa\u0165a\u017ee, ktor\u00fd v tejto chv\u00edli na tomto mieste zaujme. Drink mus\u00ed by\u0165 super, \u013eahko pripravite\u013en\u00fd hoci aj v klube, za ktor\u00fd by sa nemusel hanbi\u0165 ani kvalitn\u00fd americanbar. Ale mus\u00ed tam by\u0165 uvo\u013enenos\u0165 a \u017eivo\u0165.
\nVe\u013emi podobn\u00e9 s Jamesonom. Zadanie bolo pou\u017eitie slovenskej suroviny. Barmani to zobrali ve\u013emi v\u00e1\u017ene. Tak ako Worldclass. \u0160koda, lebo ako som p\u00edsal, bolo ich ve\u013ea podobn\u00fdch. Vi\u0165az zaujal vtipn\u00fdm prepojen\u00edm babi\u010dky, ktor\u00e1 mu st\u00e1le prid\u00e1vala \u201cjedlo\u201d \/na s\u00fa\u0165a\u017ei v podobe Jamesona\/, ch\u00fdbal u\u017e len veta, \u017ee jedine Chuck Noris dok\u00e1\u017ee presved\u010di\u0165 babi\u010dku, \u017ee nie je hladn\u00fd\u2026 Toto sme potrebovali po\u010du\u0165. To, \u017ee s\u00fa v drinu dom\u00e1ce suroviny zo slovenska je samozrejme d\u00f4le\u017eit\u00e9, ale hovorili to jeho kolegovia pred t\u00fdm, len v in\u00fdch n\u00e1zvoch a chutiach. Ale v z\u00e1sade to ist\u00e9. V\u00ed\u0165azov drink nebol najlep\u0161\u00ed. Potreboval v\u00e4\u010d\u0161iu prec\u00edznos\u0165 v technike, aby pustil viac vody.\u00a0 a trochu stiahnu\u0165 zo sladkosti. \/Vid\u00edte, technika sa r\u00e1ta, je ve\u013emi d\u00f4le\u017eit\u00e1! Ale netreba o nej to\u013eko hovori\u0165, treba ju robi\u0165! \/
\n<\/b>Ve\u013ek\u00e1 v\u00e4\u010d\u0161ina drinkov bola sladk\u00fdch. Jedin\u00fd \u0161\u0165ave\u013eov\u00fd vynikal. V\u00fdborn\u00fd balance a kr\u00e1sny servis! Zaujali ma aj niektor\u00e9 kr\u00e1sne servisy na slovenskom dreve ako \u010drp\u00e1k s medve\u010fom. Toto je ono! Toto potrebujeme! E\u0161te viac Slovenska do toho! Pam\u00e4t\u00e1m si na barmana, ktor\u00fd na Havanu Grand Prix pri\u0161iel v kroji a doniesol fujaristu a drink serv\u00edroval v modranskej keramike. Vtedy sa to moc nehodilo, v\u010dera moje srdce po nie\u010dom podobnom \u00a0pi\u0161\u0165alo, preto \u017ee Jameson Ball neh\u013ead\u00e1 najlep\u0161ieho barmana na svete, ktor\u00fd ovl\u00e1da hard shake, ale v\u0161estrann\u00e9ho barmana, ktor\u00fd pomocou svojich vedomost\u00ed, profesion\u00e1lne zvl\u00e1dnut\u00fdch barmansk\u00fdch techn\u00edk a kreativity pochop\u00ed, ako zna\u010dka komunikuje a ak\u00fdch z\u00e1kazn\u00edkov oslovuje a prenesie do s\u00fa\u0165a\u017en\u00e9ho drinku a vyst\u00fapenia. A toto vlastne ide ka\u017edej zna\u010dke, ktor\u00e1 s\u00fa\u0165a\u017e organizuje a je \u00faplne jedno, \u010di je to Worldclass, Jack Daniels, alebo Jameson…<\/p>\n
V\u010dera nebol \u010das si rozobra\u0165 s barmanmi s\u00fa\u0165a\u017en\u00e9 vyst\u00fapenie, mo\u017eno na to ani samotn\u00ed barmani neboli zvedav\u00ed. Ale nebol \u010das im ani po\u010fakova\u0165. Po\u010fakova\u0165 za to, \u017ee do toho i\u0161li, \u017ee str\u00e1vili \u010das s Jamesonom, \u017ee priniesli \u00fa\u017easn\u00e9 suroviny, \u017ee obdivujem ich kreativitu, \u017ee som si pozna\u010dil dve-tri veci, ktor\u00e9 ma in\u0161pirovali na nov\u00fd drink, \u017ee ich to\u013eko ve\u013ea pri\u0161lo na moju predn\u00e1\u0161ku, ospravedlni\u0165 sa im za to, \u017ee som ich “nalieval” ultraortodoxn\u00fdmi klasick\u00fdmi drinkami a \u017ee mi skapal po\u010d\u00edta\u010d na konci prezent\u00e1cie. Diky moc za va\u0161e zap\u00e1lenie srdcia, aj za v\u00e1\u017enos\u0165, s ktorou pristupujete k n\u00e1\u0161mu povolaniu \/aj ke\u010f to \u017eia\u013e vevyhr\u00e1va s\u00fa\u0165a\u017ee\/.
\nD\u00edky moc, chlapci, som naozaj r\u00e1d, \u017ee ste tu, \u017ee rob\u00edte to, \u010do v\u00e1s bav\u00ed a \u017ee to je pr\u00e1ve bar…
\nTe\u0161\u00edm sa s vami na \u010fal\u0161iu s\u00fa\u0165a\u017e, na \u010fal\u0161\u00ed workshop, alebo na drink v nejakom va\u0161om bare!<\/p>\n
Posted by: Lubo\u0161 R\u00e1cz<\/p>\n
<\/p>\n V\u010dera to mal to by\u0165 tak\u00fd Barmansk\u00fd rockandroll. Mal by\u0165, ale nebol. Zachr\u00e1nil to a\u017e ve\u010der,, kedy to za\u010dalo \u017ei\u0165. P\u00e1rty, kde sa rozd\u00e1va pitie zadarmo. Barmani spoten\u00ed nie len pod pazuchami. Ale vysprchovan\u00ed a \u010dist\u00ed, to je jasn\u00e9! \u010cakaj\u00face rady, bar vypit\u00fd tesne po polnoci. Jedin\u00e9, \u010do zostalo do r\u00e1na bol Jameson a \u013ead. […]<\/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":[176,55,59,33],"tags":[135,178,179,180,131],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2650"}],"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=2650"}],"version-history":[{"count":18,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2650\/revisions"}],"predecessor-version":[{"id":2666,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2650\/revisions\/2666"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=2650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=2650"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=2650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}