Chris Burmeister: Serving the Seasons
Beverage Manager at The Good Bar and Outpost S.B. Inside the Goodland Hotel
As at any serious modern bar, Burmeister changes the menu at The Good Bar every three months to best reflect the changing seasons and trends. Here’s what inspires each shift.
Fall: As we move into October, I’m definitely going with more aromatic and darker spirits. It’s not really getting colder yet, but football is ready to start, and it’s getting darker a little earlier, so people are drinking a little more bourbon, rye, and dark rums.
Winter: Anything with baking spice, things that are super aromatic, fortified wines like ports, and whole egg whites. Big, hearty, savory — those kinds of flavors that are almost like a meal. It’s like comfort food on the cocktail side.
Spring: More floral, with lavender and violet. Wine cocktails are awesome. You’re moving toward summertime, but it’s still kind of herbaceous and botanical. Gin is always good in springtime. It pairs well with floral notes and fresh berries.
Summer: White spirits like vodka, gin, rum, and tequila. Refreshing, lots of long drinks, lots of citrus, and beer cocktails. Grapefruit, rose, coconut, pineapple. Anything that tastes tropical, like you can drink 100 of them sitting outside.