@bad_birdy: Cocktail Director & Influencer
A formidable presence growing in the cocktail social media space shares her thoughts with us.
Her real name is Amanda Colom, and if you don't know already, she's already changing the cocktail scene in SoCal and beyond.
With only a short tenure in the competitive cocktail circle online and in the industry, her personal brand and flair for bartending is catching the eye of consumers and industry folk alike.
"I wanted to...celebrate elements of different cultures coming together to create something unique and elegant"
- Amanda, about her Satori cocktail that she created for International Peace Day.
Her happen-chance entry into the world of craft cocktails sounds a little bit like destiny.
While working in food and beverage hospitality, she happened to run into the now-manager at LKSD. He gave her a shot to manage the cocktail program and show her the ropes, an opportunity that she took full advantage of. She's the beverage director at Lock and Key Social Drinkery (LKSD) in Downey, working on opening a highly-anticipated bar in downtown LA, and consulting on projects all over the place.
Amongst her other accomplishments, she's one of a handful of successful beverage directors that have crossed the chasm into Instagram notoriety. Her account boasts over 50,000 followers. Her charm isn't lost on her followers, as she owns her one-of-a-kind style with a grounded personality and love for her hometown. If she can do everything she has so far in just three years, there's no limit to what she can do.
Craft Cocktails: Insider info
As a bartender pro, Bad Birdy shares some of her opinions on bar etiquette, trends, and how to get the best drink at a craft cocktail bar.
What are some do's or don'ts when they go to a craft cocktail bar?
There's a tendency for people to stick to what they know, especially in alcohol. Perhaps because it's so expensive? Amanda advocates for what is known in the industry as 'bartender's choice' and says "If you're in a bar that specializes in craft cocktails, "trust your bartender".
Another thing she mentions: "Don't touch the garnishes on the bar...it goes into people's mouths..."... Don't worry too much if you've done it before, but maybe something to keep in mind for the future...
Cocktails on draft: Here to stay?
It takes away from the elegance of making those drinks. It makes a lot of sense to have the draft system for high-volume clubs or drinks like a daiquiri. At the end of the day, they're not replacing a bar.
Tiki Trend: Is it here to stay? Not sure.. I think it won't get too popular. We'll see...tiki is fun!
Do you feel that craft cocktails served in traditionally un-craft cocktail bars is good or bad for craft cocktail?
"It's generally solid for the revival of the quality cocktail industry, but the main limitation of these bars is the ice. Quality cocktail spots use better than average ice, it's thicker." Her only caveat is that she hopes "the bartenders are doing it correctly" so that consumers have a positive first experience.
We can't agree more. The importance of ice is that the drink gets less diluted, and you can really taste the quality of the ingredients. And, let's hope TGI Fridays isn't shaking Old Fashioneds or using less-than-fresh citrus for sours.
ᴵᴺ ᴴᴼᴺᴼᴿ ᴼᶠ ᴵᴺᵀᴱᴿᴺᴬᵀᴵᴼᴺᴬᴸ ᴾᴱᴬᶜᴱ ᴰᴬᵞ, ᴵ ᴬᴹ ᴶᴼᴵᴺᴵᴺᴳ ᴹᵞ ᶠᴱᴸᴸᴼᵂ ᴮᴬᴿᵀᴱᴺᴰᴱᴿˢ ᵂᴵᵀᴴ ᴹᵞ #peacepours ᶜᴼᶜᴷᵀᴬᴵᴸ ᵀᴼ ᴾᴿᴼᴹᴼᵀᴱ ᴸᴼᵛᴱ ᴬᴺᴰ ᵁᴺᴵᵀᵞ ᴿᴱᴳᴬᴿᴰᴸᴱˢˢ ᴼᶠ ᴳᴱᴺᴰᴱᴿ, ᴿᴬᶜᴱ, ᴿᴱᴸᴵᴳᴵᴼᵁˢ ᴬᴺᴰ ˢᴾᴵᴿᴵᵀᵁᴬᴸ ᴮᴱᴸᴵᴱᶠˢ... ᴿᴱᴳᴬᴿᴰᴸᴱˢˢ ᴼᶠ ᴴᴼᵂ ᴱᴬᶜᴴ ᴼᶠ ᵁˢ ᴵᴰᴱᴺᵀᴵᶠᵞ. ᴮᴱ ᴼᴾᴱᴺ ᵀᴼ ᵀᴴᴱ ᴮᴱᴬᵁᵀᵞ ᵀᴴᴬᵀ ᴸᴵᴱˢ ᴮᴱᴴᴵᴺᴰ ᴱᵛᴱᴿᵞᴼᴺᴱˢ ᴱᵞᴱˢ. ᵞᴼᵁ ᴬᴿᴱ ᴮᴱᴬᵁᵀᴵᶠᵁᴸ, ᵞᴼᵁ ᴬᴿᴱ ᴬ ᴹᴵᴿᴬᶜᴸᴱ.
ᴹᵞ ᴵᴺᶜᴿᴱᴰᴵᴮᴸᴱ ᵂᴵᶠᴱ ᴴᴱᴸᴾᴱᴰ ᴹᴱ ᴺᴬᴹᴱ ᵀᴴᴵˢ ᶜᴼᶜᴷᵀᴬᴵᴸ... "ˢᴬᵀᴼᴿᴵ" ᴹᴱᴬᴺᴵᴺᴳ ˢᵁᴰᴰᴱᴺ ᴱᴺᴸᴵᴳᴴᵀᴱᴺᴹᴱᴺᵀ.
ᴵ ᵂᴬᴺᵀᴱᴰ ᵀᴼ ᶜᴿᴱᴬᵀᴱ ᴬ ᶜᴼᶜᴷᵀᴬᴵᴸ ᵀᴴᴬᵀ ᶜᴱᴸᴱᴮᴿᴬᵀᴱˢ ᴱᴸᴱᴹᴱᴺᵀˢ ᴼᶠ ᴰᴵᶠᶠᴱᴿᴱᴺᵀ ᶜᵁᴸᵀᵁᴿᴱˢ ᶜᴼᴹᴵᴺᴳ ᵀᴼᴳᴱᵀᴴᴱᴿ ᵀᴼ ᶜᴿᴱᴬᵀᴱ ˢᴼᴹᴱᵀᴴᴵᴺᴳ ᵁᴺᴵᵟᵁᴱ ᴬᴺᴰ ᴱᴸᴱᴳᴬᴺᵀ. ᴵᵀ ᶠᴱᴬᵀᵁᴿᴱˢ ᴹᴱᶻᶜᴬᴸ, ᴶᴬᴾᴬᴺᴱˢᴱ ᵂᴴᴵˢᴷᵞ, ᴶᴬᴾᴬᴺᴱˢᴱ ᴳᴿᴱᴱᴺ ᵀᴱᴬ ᴬᴺᴰ ᴴᴵᴮᴵˢᶜᵁˢ. ⠀
Amanda will be joining us for a new series coming 2018! Let us know in the comments what you're curious about when it comes to craft cocktails.