Po roce od otev\u0159en\u00ed zm\u011bnil koktejlov\u00fd bar Minus One, kter\u00fd je sou\u010d\u00e1st\u00ed hotelu W Prague na V\u00e1clavsk\u00e9m n\u00e1m\u011bst\u00ed, koncept jedn\u00e9 ze sv\u00fdch dvou hlavn\u00edch \u010d\u00e1st\u00ed. Zat\u00edmco prostor Poppy nad\u00e1le nab\u00edz\u00ed klasick\u00e9 koktejlov\u00e9 menu, v Occulto nyn\u00ed host\u00e9 za\u017eij\u00ed Fine Cocktail Dining \u2013 \u0161estichodov\u00e9 degusta\u010dn\u00ed menu, v n\u011bm\u017e prim hraj\u00ed koktejly.<\/p>\n
Z\u00e1\u017eitkov\u00e9 degustace v restaurac\u00edch \u010dasto prob\u00edhaj\u00ed obdobn\u011b: v centru d\u011bn\u00ed stoj\u00ed \u0161\u00e9fkucha\u0159 a k jednotliv\u00fdm chod\u016fm mohou host\u00e9 zvolit p\u00e1rov\u00e1n\u00ed, nej\u010dast\u011bji vinn\u00e9. N\u011bkde nab\u00edzej\u00ed i nealkoholickou variantu, ale jen v\u00fdjime\u010dn\u011b (d\u011bkujeme, Taro) m\u00e1 n\u00e1v\u0161t\u011bvn\u00edk mo\u017enost vybrat si koktejlov\u00e9 p\u00e1rov\u00e1n\u00ed. V Minus One v Praze na V\u00e1clavsk\u00e9m n\u00e1m\u011bst\u00ed se rozhodli mezeru na trhu zaplnit a posunout koktejl do st\u0159edu pozornosti. Zdej\u0161\u00ed barov\u00fd t\u00fdm, v jeho\u017e \u010dele stoj\u00ed Luca Cerqueglini, vytvo\u0159il \u0161estichodov\u00e9 degusta\u010dn\u00ed menu, kde se nep\u00e1ruj\u00ed koktejly k pokrm\u016fm, ale naopak.<\/p>\n
Takto pojat\u00e1 koktejlov\u00e1 degustace je na \u010desk\u00e9 pom\u011bry skute\u010dn\u011b ojedin\u011bl\u00e1. Proto n\u00e1s zaj\u00edmalo, jak se konceptu da\u0159\u00ed n\u011bkolik m\u011bs\u00edc\u016f po jeho spu\u0161t\u011bn\u00ed. Do z\u00e1kulis\u00ed provozu n\u00e1s nechal nahl\u00e9dnout Jan \u0160ebek, bars & beverages manager Minus One.<\/p>\n
Jan \u0160ebek, bars & beverages manager Minus One. | Zdroj: e15 Michaela Szkanderov\u00e1<\/p>\n
Ve\u010der se odehr\u00e1v\u00e1 v barmanov\u011b re\u017eii<\/p>\n
Minus One v hotelu W Prague disponuje n\u011bkolika prostory, kter\u00e9 jsou od sebe architektonicky odd\u011blen\u00e9. D\u00edky tomu v r\u00e1mci jednoho podniku mohlo vzniknout v\u00edce p\u0159\u00edstup\u016f. Ty hlavn\u00ed reprezentuj\u00ed koktejlov\u00e9 bary Poppy a Occulto, vedle nich\u017e bar sk\u00fdt\u00e1 dal\u0161\u00ed dva prostory ur\u010den\u00e9 k priv\u00e1tn\u00edm pron\u00e1jm\u016fm. Zat\u00edmco Poppy l\u00e1k\u00e1 variacemi na klasick\u00e9 koktejly, jako je Negroni, Gimlet nebo Whisky Sour, v sousedn\u00edm Occultu mohli host\u00e9 d\u0159\u00edve vyb\u00edrat z nab\u00eddky signature koktejl\u016f.<\/p>\n
Na sklonku lo\u0148sk\u00e9ho roku barov\u00fd t\u00fdm p\u0159edstavil nov\u00fd koncept Occulta Fine Cocktail Dining. \u201eKoktejlov\u00e1 degustace je trend, j\u00edm\u017e jsme se inspirovali v nejlep\u0161\u00edch sv\u011btov\u00fdch barech a kter\u00fd v zahrani\u010d\u00ed st\u00e1le s\u00edl\u00ed,\u201c vysv\u011btluje Jan \u0160ebek, pro\u010d se rozhodli vydat t\u00edmto sm\u011brem. Na hosty \u010dek\u00e1 \u0161est dop\u0159edu ur\u010den\u00fdch koktejl\u016f doprov\u00e1zen\u00fdch mal\u00fdmi snacky, kter\u00e9 maj\u00ed n\u00e1poj doplnit a podpo\u0159it jeho chu\u0165ov\u00fd profil. \u201eC\u00edlem t\u011bchto mal\u00fdch pokrm\u016f je p\u0159irozen\u011b roz\u0161\u00ed\u0159it chut\u011b obsa\u017een\u00e9 v koktejlu. D\u00edky nim m\u016f\u017eeme pracovat i se surovinami, kter\u00e9 by nebylo mo\u017en\u00e9 elegantn\u011b serv\u00edrovat jako ozdobu p\u0159\u00edmo na sklenici. Z\u00e1rove\u0148 m\u00e1me prostor pohr\u00e1t si s texturami, intenzitou i s kontrastem chut\u00ed,\u201c popisuje \u0160ebek.<\/p>\n
S nov\u00fdm konceptem se ve\u010der v baru m\u011bn\u00ed v ucelen\u00fd z\u00e1\u017eitek, jen\u017e barman\u016fm umo\u017e\u0148uje pracovat s chut\u011bmi komplexn\u011bji a vytv\u00e1\u0159et n\u00e1vaznost mezi serv\u00edrovan\u00fdmi koktejly, podobn\u011b jako kucha\u0159i propojuj\u00ed jednotliv\u00e9 chody. Jako v\u00fdhodu pro hosty \u0160ebek uv\u00e1d\u00ed mo\u017enost objevovat nov\u00e9 chut\u011b, barmansk\u00e9 techniky i ne\u010dekan\u00e9 kombinace, a to bez nutnosti rozhodovat se mezi des\u00edtkami drink\u016f. Mohou se tak pln\u011b soust\u0159edit na svou spole\u010dnost a samotn\u00fd z\u00e1\u017eitek. Za mo\u017enou nev\u00fdhodu pova\u017euje men\u0161\u00ed flexibilitu. Na rozd\u00edl od klasick\u00e9ho koktejlov\u00e9ho menu toti\u017e nen\u00ed mo\u017en\u00e9 receptury v\u00fdrazn\u011b upravovat a p\u0159izp\u016fsobovat preferenc\u00edm hosta. \u201eTento princip je v\u0161ak b\u011b\u017en\u00fd i u gastronomick\u00fdch degusta\u010dn\u00edch menu,\u201c dod\u00e1v\u00e1.<\/p>\n
Alchymie surovin. \u00dapravy v receptur\u00e1ch jsou komplikovan\u00e9 tak\u00e9 s ohledem na p\u0159\u00edpravu jednotliv\u00fdch slo\u017eek koktejlu. \u010c\u00e1st ingredienc\u00ed si barmani vyr\u00e1b\u011bj\u00ed sami pomoc\u00ed nejr\u016fzn\u011bj\u0161\u00edch infuz\u00ed, fermentac\u00ed a dal\u0161\u00edch technik, hodn\u011b pr\u00e1ce se proto odehr\u00e1v\u00e1 u\u017e p\u0159ed samotn\u00fdm servisem.<\/p>\n
Jako konkr\u00e9tn\u00ed p\u0159\u00edklad Jan \u0160ebek uv\u00e1d\u00ed kombinaci Pear \u2013 Chestnut \u2013 Wood \u2013 Burnt Butter (tedy hru\u0161ka, ka\u0161tan, d\u0159evo a hn\u011bd\u00e9 m\u00e1slo), je\u017e sou\u010dasn\u011b pat\u0159\u00ed mezi jeho nejobl\u00edben\u011bj\u0161\u00ed. \u201eNa p\u0159\u00edpravu tohoto koktejlu si vyr\u00e1b\u00edme vlastn\u00ed hru\u0161kov\u00e9 v\u00edno, kter\u00e9 kombinujeme s ka\u0161tanov\u00fdm medem a esenc\u00ed d\u0159eva hinoki. V\u0161e dopl\u0148uj\u00ed destil\u00e1ty, kter\u00e9 infuzujeme hn\u011bd\u00fdm m\u00e1slem.\u201c Koktejl doprov\u00e1z\u00ed po\u0161\u00edrovan\u00e1 hru\u0161ka aromatizovan\u00e1 bobkov\u00fdm listem, sherry Pedro Xim\u00e9nez a \u010derven\u00fdm v\u00ednem. T\u011bsn\u011b p\u0159ed servisem ji barmani je\u0161t\u011b posypou pist\u00e1ciov\u00fdm prachem. Tomuto okam\u017eiku p\u0159edch\u00e1zej\u00ed hodiny p\u0159\u00edprav. \u010cas p\u0159ed sm\u011bnou v\u011bnovan\u00fd surovin\u00e1m ale umo\u017e\u0148uje rychlej\u0161\u00ed v\u00fddej b\u011bhem ve\u010dera a barmani se mohou d\u016fkladn\u011bji v\u011bnovat host\u016fm.<\/p>\n
Bar p\u0159i\u0161el s n\u00e1padem, kter\u00fd se u\u017eiv\u00ed<\/p>\n
Zapln\u011bnost baru napov\u00edd\u00e1, \u017ee tento p\u0159\u00edstup, jen\u017e v Praze zat\u00edm nen\u00ed \u00fapln\u011b b\u011b\u017en\u00fd, host\u00e9 oce\u0148uj\u00ed. Podle Jana \u0160ebka se za\u010d\u00ednaj\u00ed vracet a p\u0159iv\u00e1d\u011bt sv\u00e9 p\u0159\u00e1tele, aby jim Fine Cocktail Dining uk\u00e1zali, p\u0159esto\u017ee skladba menu zat\u00edm z\u016fst\u00e1v\u00e1 stejn\u00e1. Viz\u00ed barov\u00e9ho t\u00fdmu je obm\u011b\u0148ovat nab\u00eddku na z\u00e1klad\u011b sezonnosti zhruba jednou za p\u016fl roku. \u201eUp\u0159\u00edmn\u011b je t\u0159eba \u0159\u00edct, \u017ee tento typ z\u00e1\u017eitku nen\u00ed ur\u010den\u00fd pro ka\u017edodenn\u00ed n\u00e1v\u0161t\u011bvu. Proto m\u00e1me v Minus One druh\u00fd barov\u00fd koncept, kde se \u010d\u00e1st koktejl\u016f st\u0159\u00edd\u00e1 ka\u017ed\u00fd t\u00fdden.\u201c<\/p>\n
Na ot\u00e1zku, zda se provoz degusta\u010dn\u00edho konceptu ekonomicky vyplat\u00ed, odpov\u00edd\u00e1 \u0160ebek jednozna\u010dn\u011b kladn\u011b: \u201eHost plat\u00ed za kompletn\u00ed degusta\u010dn\u00ed menu, nikoli za jeden \u010di dva koktejly, nav\u00edc v porovn\u00e1n\u00ed s \u010dasem str\u00e1ven\u00fdm v baru. U\u017e to samo o sob\u011b d\u011bl\u00e1 provoz finan\u010dn\u011b stabiln\u011bj\u0161\u00edm. P\u0159i deseti prodan\u00fdch degustac\u00edch za ve\u010der se dost\u00e1v\u00e1me na objem 60 serv\u00edrovan\u00fdch koktejl\u016f, co\u017e by v b\u011b\u017en\u00e9m provozu baru t\u00e9to velikosti p\u0159edstavovalo solidn\u00ed obrat.\u201c Degustaci podnik nab\u00edz\u00ed od \u010dtvrtka do soboty mezi \u0161estou a jeden\u00e1ctou ve\u010dern\u00ed, a to pouze formou rezervace. S t\u00edm souvis\u00ed zefektivn\u011bn\u00ed pr\u00e1ce s obsazenost\u00ed prostoru i vyu\u017eit\u00edm pracovn\u00edch sil, co\u017e \u0160ebek pova\u017euje za dal\u0161\u00ed p\u0159ednosti degusta\u010dn\u00edho konceptu.<\/p>\n
Jednomu z koktejl\u016f p\u0159edch\u00e1z\u00ed trojice r\u016fzn\u011b barevn\u00fdch pyr\u00e9. Z nich si host vybere sv\u00e9ho favorita a touto chut\u00ed barmani n\u00e1sledn\u011b drink dopln\u00ed | Zdroj: e15 Michaela Szkanderov\u00e1<\/p>\n
P\u0159\u00ed\u0161t\u011b v\u00e1s bar pozve na ve\u010de\u0159i<\/p>\n
\u017de by p\u0159idali dal\u0161\u00ed va\u00adrianty koktejlov\u00e9ho degusta\u010dn\u00edho menu \u2013 nap\u0159\u00edklad nealkoholickou, barov\u00fd t\u00fdm Occulta zat\u00edm nezva\u017euje. Do budoucna by v\u0161ak r\u00e1di zapojili spolupr\u00e1ce s hostuj\u00edc\u00edmi kucha\u0159i, kte\u0159\u00ed by mohli p\u0159in\u00e9st nov\u00fd pohled na p\u00e1rov\u00e1n\u00ed. Zva\u017eovanou mo\u017enost\u00ed je i ve\u010dern\u00ed menu, v n\u011bm\u017e se doprovodem koktejl\u016f stanou plnohodnotn\u00e9 pokrmy.<\/p>\n
Oboj\u00ed v\u0161ak zat\u00edm z\u016fst\u00e1v\u00e1 v rovin\u011b n\u00e1padu. \u201eSt\u00e1le se jedn\u00e1 o mlad\u00fd koncept, kter\u00fd si buduje sv\u00e9 m\u00edsto na trhu,\u201c \u0159\u00edk\u00e1 Jan \u0160ebek. \u201eMoment\u00e1ln\u011b se tak soust\u0159ed\u00edme p\u0159edev\u0161\u00edm na to, abychom host\u016fm dodali co nejkvalitn\u011bj\u0161\u00ed z\u00e1\u017eitek a aby si Fine Cocktail Dining na\u0161lo sv\u00e9 publikum.\u201c<\/p>\n","protected":false},"excerpt":{"rendered":"Po roce od otev\u0159en\u00ed zm\u011bnil koktejlov\u00fd bar Minus One, kter\u00fd je sou\u010d\u00e1st\u00ed hotelu W Prague na V\u00e1clavsk\u00e9m n\u00e1m\u011bst\u00ed,…\n","protected":false},"author":2,"featured_media":74465,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[24187,24186,20946,1515,24185,24189,24188,98,99,12962],"class_list":{"0":"post-74464","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-praha","8":"tag-hotel-evropa","9":"tag-jan-sebek","10":"tag-koktejl","11":"tag-maslo","12":"tag-napoj","13":"tag-pedro-jimenez-de-los-cameros","14":"tag-popp","15":"tag-prague","16":"tag-praha","17":"tag-vaclavske-namesti"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/116511642933247989","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/74464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/comments?post=74464"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/74464\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/74465"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=74464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=74464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=74464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}