so long as they can pour two shots of Bombay Sapphire into a chilled glass with three olives, no problem...
Mob guys liked to hang out at his bar. Whenever he was at home and called in a favor to the Mob guys he identified himself as "Big Mike," not Marty for some reason. Anyway, Uncle Marty was the exact OPPOSITE of the Yuppie type bartender.
Uncle Marty probably served great Margaritas but I am sure he never drank them.
Maybe because customers at an airport bar are looking to get tranquilized before the flight and not looking for a “half Granny Smith half McIntosh appletini”.
The writer sounds like your typical whiny liberal.
Great story. :) These hipster ‘mixologists are a frikkin’ joke.
http://m.youtube.com/#/watch?v=9B3Dwmxo4OM
so long as they can pour two shots of Bombay Sapphire into a chilled glass with three olives, no problem...Who has enough time on their hands — or brain cells in their head — to worry about something as trivial as craft-cocktails between flights?
Seriously!?!? This is a person who needs an actual life.
I’m glad that there are so few problems in the world that someone has time to worry about the quality of airport bars.
Most airport bars are geared towards frequent flyers who aren’t there to relax or experiment with drinks. In the mornings most frequent flyers go for bloody Mary’s and screwdrivers. Late afternoons most are whiskey, scotch, rum, or gin and tonics. Evenings are usually beer and wines.
Those are old faithful drinks for frequent flyers and easily fall into the 20/80 retail rule. 20 percent of the drinks available account for 80 percent of sales.
Airlines and airports know this so they aren’t going to pay for high priced bartenders when all they have to do to stay adequate for airports are just being able to make the above drinks.
Hooch, hooch with a water back or hooch and water. What more is there to know.
Don’t know what airport this dork hangs out but, if you go to any decent restaurant in the terminal you can get excellent liquors.
Not always my preferred brands but, close enough.
I came of age in the 50s.
Cocktail lounges and great cocktails all over the place.
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Jack Daniels and water... it’s real easy to make.
Top shelf bourbon, pour it over ice. Repeat as necessary. Most bartenders seem to be able to manage.
You go into a bar to drink.. Not get a Shirley Temple!!! Bourbon on the rocks, 7 7 etc!!!
This writer sounds like a spoiled hipster punk. Just drink your beer and shutup!
I think most of the airport bartenders are unionized. At least the ones I talked to were. And like government workers, they don’t give a crap. They are not as dependent on tips as your normal restaurant/corner/club bartenders.
I generally don’t drink when I fly. I like to fly. Well, the actual flying part, not the TSA hokey pokey/ security kabuki theater part. When i was a teenager I was in CAP and in the good weather months got to fly about once a month. When I go to DisneyWorld the last ride I go on is the flight home. Besides, flying tends to dehydrate you, and alcohol makes it worse. I just drink water or soda. Once I get to the resort, Katy, bar the door!
CC
I think the best solution to this problem can be found at the delta sky club at the Honolulu airport. A stocked bar with a serve yourself sign.
Love that bar
We used to stop over in San Juan airport. We quickly learned how to hunt down the barkeep and order beers. We would sit drinking while other travelers would sit actually waiting to be waited on by the bartender talking with his friends. After about a 10 or 15 minute wait most people walked out.