Stefano, which cocktails are the most requested by local and international clients?<\/em> What are the best sellers in Summer?<\/em> How did the mixology world change compared with the past?<\/em> The Bar Manager at Grand Hotel Alassio reveals to us what are the secrets of working behind the bar counter of a Grand Hotel. Stefano, which cocktails are the most requested by local and international clients?Local clients tend to ask for classic cocktails most of all, while international clients, and particularly Anglo-Saxons, are always very […]<\/p>\n","protected":false},"author":2,"featured_media":333,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interview-en"],"yoast_head":"\n
Local clients tend to ask for classic cocktails most of all, while international clients, and particularly Anglo-Saxons, are always very attracted by new proposals, even for cultural reasons having to do with their daily consumption of cocktails. Also in this field, fads are determinant.
<\/p>\n\n\n\n
In Summer we have two spots with totally different tasks.
Our beach bar serves fruit-based and crushed drinks, while in our lounge bar champagne-based and classics revisited are very appreciated.
You\u2019ve been working in this sector for many years now.<\/p>\n\n\n\n
The first thing popping in my mind is the major space given to creativity. Years ago, bartenders didn\u2019t have the opportunity to express their talent and even the work environment itself was definitely more rigid. Today, always maintaining an adequate style, working in a luxury bar has become more fun both for those who work there, and for the guests.<\/p>\n","protected":false},"excerpt":{"rendered":"