Cheers

Cheers July/August 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link: https://read.dmtmag.com/i/700131

Contents of this Issue

Navigation

Page 21 of 43

www.cheersonline.com 22 • July/August 2016 | | | | | | PROFILE | | | | | | to the Seabourn bartenders. "We're teaching staff to taste cocktails to order," Van Flandern explains. "We're having them ask themselves, 'Is it too tart? Too sweet? Does it have enough alcohol?' From there they can adjust. Because it's impossible to make cocktails the same way throughout the whole cruise." Starting with fresh, quality ingredients is also critical, he notes. But you can craft cocktails with almost any combination of ingredients, as long as there is a balance of sugars, acids and alcohol. For example, Van Flandern points to the Upper East Side cocktail from The Observation lounge. The cocktail is not too tart (acidic), he says, not too sweet (sugar) and not too strong or weak (alcohol). The gin and chartreuse share many of the same botanicals, and the tarragon accents the herbaceous fl avor profi le inherent in the drink. The tarragon has a mild hint of anise that is enhanced by the absinthe rinse, which provides more aromatics than fl avor. The Demerara and lemon juice balance each other; the gin is made with lemon peels as well. "Every ingredient either complements or deliberately contrasts every other ingredient, and all contribute to some aspect of balance," Van Flandern says. Teaching fl avor profi ling to Seabourn staff is especially benefi cial because the cruise line can secure a variety of fresh, local ingredients during the journey, Van Flandern notes. "We're teaching bartenders how to innovate cocktails using local produce and spirits." INTENSIVE BARTENDER TRAINING Each Seabourn ship employs six to 10 bartenders, with two or three circulating between venues. Van Flandern initially spent 10 days with Seabourn's bartenders, teaching them for four hours a day. He then followed up at a later date with a week-long course that reiterated core messages. This training involves a comprehensive spirits education—including an overview of all spirits on the back bar, methods of distillation, area of origination and so on—plus garnish theory, bar tools review, mixology training, fl avor profi ling, social responsibility and a study of Michelin Three Star-beverage and dining standards. Once they complete the program, Van Flandern says, "we're certifying these bartenders as mixologists." The training program also allowed Van FORAGING IN PORT Seabourn ships stop at an array of ports ranging from Peru to Barcelona, Hong Kong to Dubai, Halifax to Bora Bora. When a ship is anchored in port, staffers can travel ashore and purchase local ingredients and wine for the food and beverage programs. Part of the ship's programming already allows guests to follow chefs into port as kitchen staff shop for regional fare, says Chris Prelog, vice president of hotel operations at Seabourn Cruise Line. He foresees a similar experience for guests who want to accompany the head bartender into local markets in search of fresh cocktail ingredients and unique spirits. For instance, when anchored in Brazil, head bartenders might head ashore to look for cachaça, fresh tropical fruits such as guava and mango, sugarcane and spices. Even local exotic wood could be used to infuse spirits with fl avor. "This allows the bartender to create a truly unique item," Prelog says. And when the participating guests can later enjoy a cocktail made with ingredients they watched the bartender procure earlier that day, "it allows us to elevate the experience of the destination."—KS Seabourn's fourth and newest ship, Encore, is outfi tted with a spa area complete with bungalows where guests can enjoy their own private bars. | | | | | |

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers July/August 2016