We are reading, blogging, writing about the miracles of the bartender scene...

And I am still amazed of the inventiveness of Jamie Boudreau, the innovations of Eben Freeman, the scientific approach of Darcey O’Neill or the passion of Jeffrey Morgenthaler and so on (I could continue the list - but this is not the point here - so please don’t be disappointed if I didn’t mentioned you!).

However we have also to remember that often the consistent quality is carried out, of the - lets say second line bartenders! Bartenders who might be not that inventive, which might not reached the ethereal level of aspiration, which might not know how to promote themselves - however just support the success of their bar with their hard work!

I am happy to introduce Channaka to you today!

Channaka is coming from Sri Lanka. And he had a long and stoney career in the hotel until he became finally bartender in Vu’s bar: he started in the stewarding department; after cross trainings (which are conducted in his spare time), he became back of house in Vu’s bar. And after another two long years of first cleaning glasses and doing the back of house job, then beverage waiting, he finally got the chance to come behind the bar (but still was employed as bar back).

Today he is the backbone of the bar - he is fast and efficient yet quality driven and impossible friendly and courteous - so he have all the basics a bartender should have!

As result of his hard work he will go next month to an international hospitality competition in Singapore! This fact elevated him to an even higher level and he is now reflecting and refining much more his bartending skills than before.

Folks this is not an easy one! There are only very few drinks with Pisco which are really good - and he supposed to make an original!
He took the path of a cobbler - and shook the Pisco with sugar, lemon slices and raspberries.

The result was not bad - however it lacked character (you could hardly say what kind of base spirit was in there) - so I discussed with him and send him back to have another try!

He came back and I was almost embarrassed! I could not say, that I ever made a better drink with Pisco! It was extremely balanced - the alcohol was on the lighter side without being too weak;
it had all the goodness and character of Pisco with nice underlying fruit. Honestly a fantastic drink.

Besides of the honor to be featured in my blog, I will add this drink directly on our beverage menu!

The recipe follows:

Finally I need to say, that the quality of staff in bars is here in Dubai not necessarily worse than in Europe or the US - however there is a need of a person, who shows the guys some passion, who is demanding and shows the guys new interesting stuff!

In my opinion weak performance (resulting bad quality in the bars) is often not the fault of the normal employees - but of the leaders, who often cannot train (because of a lack of knowledge) and motivate their staff!

There is still a need of self-initiative of the bartenders - I have the strong feeling that Channaka will be one of those bartenders which will show in future this self-driven passion for bartending!