It’s been a rough couple of months at the bar, not gonna lie. Staffing a restaurant, especially a mom and pop like mine, is always a continuous process as service people tend to be transient by nature, but lately it seems to have gotten worse. We schedule about 15 interviews a week for both back-of-house and the floor, but we’re lucky if 3 show up. I might get one viable new hire every couple weeks. Then the training (if they show up, no guarantee), which depending on the position is either a couple days or up to a week. If they stick. Some don’t.
This means we, like just about everyone else out there, are constantly understaffed. Our core group of employees have been great about covering the slack, but the tell-tale signs of burnout has begun to rear its ugly head. Vacations, sick leave, and no-shows all add to the weight of trying to make sure the customer’s expectations are met professionally and consistently. And they will tell you – vocally – when those expectations are wanting, regardless if they are realistic or not (but that’s a rant for another post).
At least we’re keeping the doors open.
- 2 oz. Whiskey
- 2 oz. Sparkling Apple Cider
- 2 oz. Ginger Beer
- Cinnamon Stick
Anyway, onto the real reason we’re here – the FIZZY GINGER COCKTAIL!
Because the mixers are carbonated, this isn’t a shake or stir cocktail. Just pour over a large ice cube in a rocks glass and “swish” it to mix. Add the charred cinnamon stick and enjoy!
This is a simple cocktail perfect for a quiet night when you need to unwind. Use a good whiskey; Tullamore Dew Irish Whiskey is my usual go-to, but there is no need to break out the expensive stuff for this one.
The crisp apple cider paired with the snap of a good ginger beer brings out the subtle flavors of the whiskey, while the cinnamon aroma leaves you wishing for cool Autumn days by a campfire, especially if you char the edges of the stick before dunking it in the cocktail.
A light cinnamon and sugar rim would not be out of place, either!
Add a Comment