4 things that bartenders are no longer allowed to do
Your cocktail can have the appearance and taste of the next time you walk in a bar after the coronavirus restrictions are lifted.
One of the most intimate moments you can have in a bar is sitting in front of a bartender. Standing right in front of you, they climb carefully, meticulously and clearly of your order. Many times, it plans custom cocktails that match the exact flavor profile you prefer.
Unfortunately, many of these things will change when the bars begin to reopen once the Coronavirus Stay-Home commands are lifted. Currently, most states do not allow bars and even in the bars in restaurants to open, but other states have plans in place to start opening the doors soon. Although your experience is sure to be different from the one you are used to, the same goes for your bartender (and your server)
Currently, no status has published recommendations or restrictions on how Barenders' jobs need to change once they are allowed to start serving again. That being said, we can assume that they will have to follow the same guidelines for cooking staff, such as wearing masks and gloves. So, in this spirit, we have made predictions on how their work will change to move forward.
To find out how your next cocktail will be served, check out these things your bartender will not be able to do the next time they tighten your Boozy drink. And to get the latest news from the food coronavirus delivered directly to your inbox,Subscribe to our newsletter.
Press citrus in your drink
Need a lime pressure in your margarita? Instead of using their own hands to tighten this lime in your drink, bartends will have to use a bottle eruption or a bottle juice. You can not see this corner on the side of your glass either. Your drink is not the only thing that will be different during your next evening. Do not miss theseThings you will probably not be allowed to do in bars and nightclubs again.
Using fresh herbs from the bar
MOJITOS can be a thing of the past for a short time. Having herbs on the bartop can make them susceptible to droplets of viruses hanging in the air.
Using crushed ice
Your next Moscow Mule may not be as genuine as you are used to. While bartenders will use pliers to place large pieces of ice in glasses, the technique is a bit different for crushed ice. A larger spoon is used to pour this crushed ice, but often barenders will have to guide this ice in a glass to prevent the fall of the bar. To minimize the direct manipulation of the foods served to customers, the bartends may have to be glued to use large pieces of ice that can be collected by clamps.
Squeeze the essential oils of a citrus skin
To get this fresh orange flavor on your first sip without having to drink through a thick orange slice, the barmans use smart technique to tighten a citrus forceps on a drink, then run around the edge of the glass . Intelligent, right? The only problem is that there is a lot of direct manipulation of citrus fruits, which might not be sure. The bartenders will have to get intelligent giving the same cocktail flavor, perhaps with bitters or as a folding solution that slice of citrus. For other ways your culinary experience will change moving forward, check these10 Changes Shocking to restaurants The owners are secretly considering.
