{"id":3072,"date":"2018-01-04T11:10:16","date_gmt":"2018-01-04T11:10:16","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=3072"},"modified":"2018-01-06T21:17:56","modified_gmt":"2018-01-06T21:17:56","slug":"barmanske-vianoce-su-tu","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/barmanske-vianoce-su-tu\/","title":{"rendered":"BARMANSK\u00c9 VIANOCE S\u00da TU!"},"content":{"rendered":"

\"\"<\/a>
\n<\/a>
\n<\/a>
\n<\/a>Te\u0161\u00edm sa. Ve\u013emi. Te\u0161\u00edm sa, preto \u017ee sa stretnem so super \u013eu\u010fmi, ktor\u00ed prijali moje pozvanie. Uvid\u00edte za barom zakladate\u013eov tohto mil\u00e9ho podujatia, Georga N\u011bmca a Katku Kluchov\u00fa. T\u00ed boli \u00faplne prv\u00ed a nap\u00e1dali ma u\u017e v Berl\u00edne na Barconvente. Mal som vtedy pln\u00fa hlavu n\u00e1padov a tv\u00e1ril som sa ve\u013emi tajnostk\u00e1rsky, no nakoniec – skutek utek, ako by povedali oni… \ud83d\ude42
\nMoc si v\u00e1\u017eim, \u017ee mi hne\u010f po zverejnen\u00ed prv\u00e9ho \u010dl\u00e1nku na blogu p\u00edsal Stan, aby som s n\u00edm r\u00e1tal. Je to st\u00e1lica na\u0161ich Vianoc a ne\u00fanavn\u00fd podporovate\u013e a vizion\u00e1r slovenskej barovej sc\u00e9ny. Povedzme si otvorene, \u017ee by mohol \u010das tr\u00e1vi\u0165 aj v inom, vychytenej\u0161om bare, preto si jeho pr\u00edtomnos\u0165 nesmierne v\u00e1\u017eim. No a kto ho e\u0161te nevidel za barom tancova\u0165, pri\u0161iel ove\u013ea. Tak, ako to dok\u00e1\u017ee on, je jedine\u010dn\u00e9!
\nSt\u00e1licou je aj Zolt\u00e1n Nagy z budape\u0161tianskeho Butique Baru a najnov\u0161ie mu do portf\u00f3lia pribudol aj Bitter Mendez vo Viedni, preto je jeho \u00fa\u010das\u0165 pri mana\u017eovan\u00ed dvoch barov o to vz\u00e1cnej\u0161ia. Ak v\u00e1m n\u00e1hodou po\u010das ve\u010dera pristane vo v\u00fdstrihu kocka \u013eadu, m\u00f4\u017ete si by\u0165 ist\u00ed, \u017ee je Zolt\u00e1n niekde nabl\u00edzku.
\nAj ke\u010f Erik Lorincz tento rok nebude m\u00f4c\u0165 pr\u00eds\u0165, \u010do sa dalo z poh\u013eadu managovania jeho nov\u00e9ho Antique Baru aj predpoklada\u0165, legend\u00e1rne biele sako z American Baru v Savoyi budete m\u00f4c\u0165 za barom vidie\u0165 aj tento rok! Oble\u010den\u00fd v \u0148om bude senior bartender Martin Hud\u00e1k. Martin je \u00faraduj\u00faci majster sveta v mie\u0161an\u00ed k\u00e1vov\u00fdch drinkov v kateg\u00f3rii Coffee in Good Spirits,<\/a> tak je ist\u00e9, \u017ee jeho drink bude obsahova\u0165 k\u00e1vu.
\nNo a \u0161iestym barmanom, ktor\u00fd v\u00e1m bude tento rok na Vianoce robi\u0165 spolo\u010dnos\u0165 je Jan Brani\u0161, dlhoro\u010dn\u00fd barman legend\u00e1rneho pra\u017esk\u00e9ho Bugsy`s baru, ktor\u00fd je aj najstar\u0161\u00edm funguj\u00facim barom v \u010ceskoslovensku, v\u00f4bec najstar\u0161\u00ed cocktailov\u00fd bar po revol\u00facii a Honzo je slu\u017eobne najstar\u0161\u00edm \u010dlenom teamu!
\nHonzova n\u00e1v\u0161teva je pre m\u0148a vz\u00e1cna z nieko\u013ek\u00fdch poh\u013eadov. Jednak preto, \u017ee Bugsy`s bar je pre m\u0148a ikonou, vzorom a st\u00e1le \u010deskou jednotkou na barovej sc\u00e9ne. Ka\u017ed\u00e1 jedna n\u00e1v\u0161teva je pre m\u0148a sviatkom a som tu v\u017edy svedkom perfektnej pohostinnosti, servisu a dokonale vyladen\u00fdch drinkov. Honzu u\u017e za barom uvid\u00edte iba zriedkavo, preto \u017ee bar u\u017e mana\u017euje a je spolumajite\u013eom \u010fal\u0161ieho konceptu \u0160pejle, ktor\u00fd ur\u010dite pri najbli\u017e\u0161ej n\u00e1v\u0161teve Prahy nevynechajte.
\nNo a k na\u0161im hos\u0165om sa prid\u00e1m ja.<\/p>\n

Dlh\u0161ie som rozm\u00fd\u0161\u013eal, ako zlep\u0161i\u0165 ve\u010der hlavne z n\u00e1\u0161ho, barmansk\u00e9ho poh\u013eadu. Napadlo ma to v jednu noc, ke\u010f som pod tlakom r\u00f4znych udalost\u00ed nemohol v noci zaspa\u0165. Nevedel som, ako uchopi\u0165 tento ve\u010der, kedy m\u00e1me s\u00edce za barom \u0161iestich barmanov, ale z h\u013eadiska kapacity baru a aj obmedzen\u00e9ho po\u010dtu n\u00e1\u0161ho dom\u00e1ceho person\u00e1lu je ve\u013emi \u0165a\u017ek\u00e9 udr\u017ea\u0165 preh\u013ead a \u0161tandart. V prvom rade n\u00e1m ide o to, aby sme si to v\u0161etci u\u017eili z oboch str\u00e1n. Pod\u013ea nad\u0161en\u00fdch osobn\u00fdch reakci\u00ed, mailov a spr\u00e1v sa d\u00e1 predpoklada\u0165 op\u00e4\u0165 pln\u00fd dom a jedine\u010dn\u00e1 atmosf\u00e9ra. Je to barmansk\u00fd ve\u010der organizovan\u00fd barmanmi pre barmanov a ich host\u00ed. Je kr\u00e1sne, \u017ee sa to u n\u00e1s zmie\u0161a dokopy, a ke\u010f si pozriete fotky z minul\u00e9ho roku, je jasn\u00e9, \u017ee tak\u00fdto n\u00e1val sa d\u00e1 len \u0165a\u017eko zvl\u00e1dnu\u0165 pri plnej ponuke portf\u00f3lia baru a plni\u0165 individu\u00e1lne priania, preto d\u00fafam \u017ee pochop\u00edte \u0161peci\u00e1lne pravidl\u00e1 ortodoxn\u00e9ho american baru a vyhradzujeme si v tento ve\u010der v\u00e1m mo\u017eno na niektor\u00e9 va\u0161e priania odpoveda\u0165, \u017ee to \u017eia\u013e nie je mo\u017en\u00e9.<\/p>\n

PRAVIDL\u00c1<\/strong><\/span>:<\/p>\n

    \n
  1. Ka\u017ed\u00fd drink bude st\u00e1\u0165 jeden \u017eet\u00f3n. Jeden \u017eet\u00f3n bude st\u00e1\u0165 5 eur a budete si ho m\u00f4c\u0165 zak\u00fapi\u0165 po cel\u00fd ve\u010der u \u0161tyroch hostesiek, ktor\u00e9 sa bud\u00fa pohybova\u0165 cel\u00fd ve\u010der po Z\u00e1hire. \u017det\u00f3n sa pod\u00e1 barmanovi, alebo \u010da\u0161n\u00edkovi v\u017edy pri objedn\u00e1vke koktejlu. Tipy v hotovosti pre person\u00e1l nie s\u00fa zak\u00e1zan\u00e9.<\/li>\n
  2. \u017diadne kapu\u010d\u00edno, latte a ani filter! Jedine espresso, ak ve\u013emi chcete, tak s trochou mlieka. Bude zadarmo. Mlieko. A aj k\u00e1va.<\/li>\n
  3. \u017diadne v\u00edno! V\u00ednom baru je Champagne nie len pod\u013ea Louisa Bunuela – legendy umeleck\u00e9ho a barov\u00e9ho prostredia, ale aj pod\u013ea n\u00e1s. Rozlievame Mumm Champagne. Poh\u00e1r za jeden \u017eet\u00f3n. Dobr\u00e1 cena.<\/li>\n
  4. Ka\u017ed\u00fd z barmanov bude pripravova\u0165 jeden svoj drink. In\u00e9 drinky barmani pripravova\u0165 nebud\u00fa. Zabudnite v tento ve\u010der na Green Park a Corpse. Povinn\u00e9 drinky ako Negroni a GinTonic Ti budem pripravova\u0165 ja, alebo jeden z na\u0161ich barmanov tak, ako ich rob\u00edme v Z\u00e1hire.<\/li>\n
  5. Barmani sa bud\u00fa za barom strieda\u0165, aby sa mohli s Vami porozpr\u00e1va\u0165, \u010di da\u0165 si drink. Preto sa m\u00f4\u017ee sta\u0165, \u017ee ten tvoj drink, ktor\u00fd si e\u0161te nevysk\u00fa\u0161al u\u017e nebude v ponuke.<\/li>\n
  6. Ak e\u0161te nem\u00e1\u0161 rezerv\u00e1ciu, urob tak \u010do najsk\u00f4r, miesta nie je ve\u013ea. Rezerv\u00e1cie na bare nie s\u00fa mo\u017en\u00e9. Ak budete ma\u0165 \u0161\u0165astie, alebo pr\u00eddete skoro a dostanete sa k baru ako prv\u00ed, mysli aj na svojich kolegov, ktor\u00ed by chceli tie\u017e barmanov pozdravi\u0165 a objedna\u0165 si drink priamo u nich, preto sa neopieraj o bar cel\u00fd ve\u010der.<\/li>\n
  7. Nabite si telef\u00f3ny. Fo\u0165te, kamerujte, instagramujte, robte stories, dajte svetu vedie\u0165, \u017ee ste s nami, m\u00e1me z toho rados\u0165!<\/li>\n<\/ol>\n

    ps: pripom\u00ednam, \u017ee workshopy tento rok nebud\u00fa. Za\u010d\u00edname o 19.00<\/p>\n

    rezervacie na: barmanskevianoce@barkultur.sk<\/p>\n

    Lubo\u0161 R\u00e1cz<\/p>\n

     <\/p>\n

     <\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

    Te\u0161\u00edm sa. Ve\u013emi. Te\u0161\u00edm sa, preto \u017ee sa stretnem so super \u013eu\u010fmi, ktor\u00ed prijali moje pozvanie. Uvid\u00edte za barom zakladate\u013eov tohto mil\u00e9ho podujatia, Georga N\u011bmca a Katku Kluchov\u00fa. T\u00ed boli \u00faplne prv\u00ed a nap\u00e1dali ma u\u017e v Berl\u00edne na Barconvente. Mal som vtedy pln\u00fa hlavu n\u00e1padov a tv\u00e1ril som sa ve\u013emi tajnostk\u00e1rsky, no nakoniec – […]<\/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":[33],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3072"}],"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=3072"}],"version-history":[{"count":16,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3072\/revisions"}],"predecessor-version":[{"id":3096,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3072\/revisions\/3096"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=3072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=3072"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=3072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}