Mike McGinty talks about life as a bartender in post-Brexit Edinburgh, how suppliers should be approaching him and how tequila is shedding its ‘slammer’ past and being treated with the respect it deserves.
Is Tequila a growing category for you?
Absolutely, people are becoming more aware of exactly what tequila is. It is not simply a product that you shot with salt and lime. It is becoming more prominent on cocktails menus and bartenders are trying to create unique ways to serve the spirit. Also, the older and more complex Tequilas are being treated as they should be – in line with fine rums, cognac and whisky.
In the 80s it was always Tequila Slammers – what is the main serve these days?
Tequila nowadays is mainly served in a variety of cocktails. Another simple serve is tequila and tonic with some grapefruit or lime.
How did the Bell of Jalisco come about as a recipe?
I wanted to create a drink that on paper really stood out and caught people’s attention. So, the use of grapefruit ipa, yellow peppers, smoked sea salt, chamomile and sherry vinegar really achieves this. I had to ensure the drink was going to balance which is not easy with such an array of flavours.
Why Patrón Tequila? What does it give you as a bartender that say other brands that you use at Voyage of Buck doesn’t?
Patron is the world’s first ultra-premium Tequila yet it stays true to its roots. They employ over 1600 people who help produce a Tequila that is not simply manufactured. Care and attention goes into every process, and that really appeals to me.
How important is an award like this?
For myself is it certainly a goal achieved. Competing in a global competition is very daunting. Every aspect of your performance and drink is scrutinised. I really wanted to prove that I could compete with the best bartenders in the world. So for myself it is very important.
Better for you or for the bar?
Ha, it is great for both. The coverage since the competition has been fantastic and it has really put my name and the bar on the map.
I notice Bell of Jalisco isn’t on your drinks menu – how come?
It is, just with a slight twist on it. We changed a few of the ingredients because when we opened it was proving difficult to stock them. So we had to create a very similar drink and we called it a different name.
Turning to drinks suppliers, how do you like to work with them?
I like to work closely with all drink suppliers that we use. It is vital to have a good working relationship with all your suppliers.
There are so many – what makes one stand out?
Customer service for me is vital. I want to be able to speak to a sales person or a rep and ask for whatever I want. So I find that the companies who go over and above to provide a service are the best.
What are looking for service and brand-wise?
Providing training for the staff is key. Communication between myself and a rep is also important. I want to be able to pick up the phone and chat to someone who can help me out at a moment’s notice. In terms of brands, a large and diverse selection is obviously important but this can be overcome by using more specialist suppliers.
What’s the advantage of a one-stop shop spirit supplier over a more specialist one? (Enotria vs Amathus for example)
The large one-stop shop spirit suppliers have a greater sense of convenience and the majority of them have widened their portfolio in order to compete with the more specialist ones. However, I think it is right to have a balance between the two.
How are you finding prices post-Brexit?
Prices have begun to rise over the past few months for products coming from Europe. This will inevitably lead to bars having to increase prices to survive.
Has it made a difference to the type of brands you are looking to stock/ suppliers you are working with?
Not yet but in the long run, yes I think we will all have to take into consideration what we are stocking that is coming in from Europe.
