www.TheFloatingRumShack.com

Cocktail Promo - Bacardi Funkin Mojito's

I saw this article on The Publican site and couldn't help but be reminded of the single mindedness of my wife and co-author (Pauline) - she's had more than one Mojito in quite a few corners of the world and considers herself to be something of an expert - she knows what she likes.

We know that there are quite a few bars out there that really don't need a puree, but three cheers for Bacardi trying to help the pubs because some of the Mojito's we've had in the UK (and the rest of the world to be fair) have been pretty awful.  The worst was in a local bar (which shall remain nameless) in which a glass of rum, lime cordial and soda water was served up as a Mojito.  I knew I was on shaky ground, because the back bar had no trace of fresh limes or mint, but that concoction just amazed me - obviously no training at all.  Fortunately a swift apology and an alternative replacement soon followed.

I guess that the relationship between Bacardi and Funkin is only a UK thing.  The other week at Rum Renaissance we were served a Bacardi Mojito which was made with their own branded puree / premix and to be honest the chap whom served it let himself down a bit because it was pretty horrible - weak, watery and lacking a sour taste element.  I'm sure it could have been a lot better though with just a little more effort.  The advertising on display was making a justification to the drinks trade for using the puree - the balance of the preparation time a traditional cocktail takes against the higher material cost of a pre-made puree, but with the faster turn around and hence potential for more sales per hour with the puree.  The bottom line being it made economic sense to use the puree.  In the current economic climate saving the pennies is really important.  I can recall seeing a Funkin pouch behind quite a few bars recently.  I don't want to sound disparaging of Funkin products because I've tried a few and they tasted great, but I reasoned everything has a function at some level and thus deserves a place.

However, I'm not that keen to see a dumbing down of bar staff - a bit of social interaction and the chance to go somewhere that has the 'best cocktails' is all part of the event.  A drinks machine approach is going to be faster but less of a social experience...  Even as I write this though, I can see the flaw in the plan - I'm sure I'm not the only one who's been ignored at the bar for ages while the bartender serves the eye candy first.  Then there's the waiting for an inordinate amount of time for six caipirinha's to be served which is no fun either - perhaps I do need the robot bartender who's quick, who's drinks are consistent in flavour and above all fair...  I think on balance though, a trained bartender who knows his or hers stuff is to be prefered and if the pouches help lift Britain's pubs to more exciting levels of variety then that's fine too! 

Of course if someone were to forward a pouch to Pauline she would give them the benefit of her years of experience and tell you just how good it is.

http://www.thepublican.com/story.asp?sectioncode=7&storycode=63934&c=1