“Switching” the Cocktail Technique you’ve never heard of...


It's rare that in the bartending profession real innovation comes along. Usually we borrow a lot from the kitchen & chef based innovations that don't always translate well into the bar. It all goes in waves as the last time we innovated properly was about 20 years ago. When I talk about innovation I speak about techniques that could change the way bars & bartenders make cocktails in a global scale. When Iain McPherson of Panda & Sons in Edinburgh, Scotland called with a new technique he'd been developing based on existing techniques in the industry already. So without further ado the next words are from Iain...

 

Words by Iain McPherson Last year I was getting more frustrated with myself and the general bar industry, that we weren’t coming up with more of our own techniques. Following kitchen trends has been great, it really has, but now I find we are generally just following kitchen trends as it is a clear path to follow. Panda & Sons around this same time had just turned 5 years old, I felt that I personally had hit a roof in terms of creativity. Not that my ideas had dried up, I just didn’t have the tools to keep on going and achieving wh