• 作者:
• 来源: 展翅调酒学校
• 日期: 2014-11-08
• 浏览次数: 3243 次

调酒师郑卓恒/ Bartender Marcus Cheng

元坊联合创办人杨乔元表示他的第二家店将为上海的酒吧业添加一道有趣风景。Co-founder of Yuan, Vance Yeang says his second concept is a fun, friendly addition to Shanghai’s bar landscape.

为什么做提基酒吧?就是因为上海还没有。此外,朗姆酒在中国是一个尚未受到足够重视的酒种。当然已经有酒吧在着手推广朗姆,比如主打加勒比主题的Rhumerie Bounty,现在又有具有东南亚殖民地风格的Starling。这两家都有不少朗姆酒收藏,不过都不是以提基风格为特色的酒吧。而我们这里是主推提基文化的酒吧。我们的灵感源于南太平洋岛屿——我们研究了许多照片后确定了内装风格和色系,以及采用旧木门制成的桌子。Tiki China共有上下两层,楼下是餐厅,大约200平米,由主厨David Leong负责, 楼上是酒吧,由何浩云负责。餐厅和酒吧相结合的益处是显而易见的:不仅可以带来更多客人,也可以通过更大的采购量控制成本。

Why a tiki bar? Simply because there isn’t one in Shanghai. Plus, rum is an underdeveloped category in China. Other bars have got behind it, too, of course: Rhumerie Bounty has its Caribbean theme; Starling, now, has a colonial, Southeast Asian bearing – both have good rum collections, but neither are specifically tiki bars. Unlike here, we wanted the bar to be fully devoted to tiki culture. We take inspiration from the South Pacific islands – we developed our own colour palette, interior design and reclaimed furniture from old photographs of Polynesia. Tiki China has two levels and is a combined effort of two operators: downstairs is the restaurant, around 200sqm, run by chef David Leong, and upstairs the bar, where Jackie Ho runs the bar. There are obvious benefits of the bar-kitchen tie-up: the idea is that they feed each other traffic, but it also means we have bigger combined purchasing power which can help keep costs down.

暮光之夜/ Twilight

我们这里收集了许多提基杯。我们甚至可以向客人说,“如果你们有我们没有的提基杯,我们十分乐意见识一下。”如果我们没有这款杯子,他们可以捐赠给我们,作为回报,他们可以整晚免费畅饮。目前,酒单上有七款提基鸡尾酒,重点在于全部采用100%新鲜水果:梨子、苹果、凤梨等——新鲜水果的价格 自然会有季节性波动,但是都在我的承受范围内,所以售价不会变动。我们的定价适中,果汁30-40元一杯,而鸡尾酒 则是40元起步,不超过70元。出于配餐目的,我们还提供一张有300款葡萄酒的长酒单,200-400一瓶的这个区间我们有50多款。我不想在价格上让顾客承受太多压力,因为我想创造一个轻松随意的氛围——这是一个可以让人放松的地方,因此价格水平应该与其一致。这里你可以大声讲话,音乐也是大声的,你穿短裤人字拖我们也欢迎。有的人喜欢安静的场所,有的人喜欢热闹的氛围。最终,我们为上海的酒吧行业带来了更宽广的选择。在酒饮风格、气氛和酒种方面我们定义了自己的特色。又有谁比何浩云更适合呢?做提基需要大气、友善的个性。这很重要。不论如何,酒吧不大,所以更适合针对特定客户群体来做。幸运的是上海有巨大的人口,所以哪怕只有0.01%对我们感兴趣我们也会做得很好。

We’ve collected quite a line-up of tiki mugs. We say to our guests, ‘If you think you have one that we don’t, bring it in and show us.’ If we don’t have it, they can donate it to our collection and in return they get their cockails on the house for one night. So far, the menu is made up of seven signature tiki drinks. The emphasis is on 100 per cent fresh fruit: pear, apple, pineapple – obviously, there are seasonal fluctuations in fruit costs but, so far, it’s in a manageable cost bracket so, for now, it doesn’t mean increasing prices. Right now, we’re aiming for the mid-tier, juices are ¥30-40, cocktails around ¥70. As well as cocktails, though, is a quite extensive wine list to work with the food offering: around 300 bottles, with close to 50 bottles priced between ¥200-400. I’m not trying to add too much pressure on customers price-wise. I wanted a casual, chilled vibe – a place to relax, and the price-point should reflect that; here, you can talk loud, the music is loud, you’re welcome in shorts and flip-flops, whatever. Some people will like that, some people won’t. Ultimately, though, we’re just widening the offering in Shanghai. In terms of drinks, atmosphere, category, we’re developing a character of our own. And who better to do that than Jackie Ho? If you’re doing tiki, you need a big personality. That’s very important. Either way, the small size of the bar means we can play to a niche customer base. Thankfully, Shanghai has a huge population, so even if only 0.01 per cent gets what we’re doing, we’re fine.