Natural Drinking - our Manifest

Bartending as it exists now is like a secret.

Very few in the general public, and maybe even among bartenders know how deep, how complex, how varied that work has become. In two generations we went from mixing bottles to engineering flavour. For those who know, it’s a bit more than a job. It has become a creative craft.

But we still deal with alcohol. And alcohol is, essentially, poison. 

A woman falling asleep on a stranger’s laps, 

Insecure guys at seventeen drinking so much they die,

Drunk drivers,

Friends going to blows,

And all in all a good 20% of the population, especially sensitive to ethanol, that will always be at risk of alcoholism.

Poison is the reality of what we deal. Hence the appeal. Hence the responsibility. 

But … there is wine … and beer : natural fermentation, alcohol at natural levels of ethanol and, far more beautiful than drunkenness, there is natural drinking. 

Lightheadedness. The joy of being with friends. Summer evenings. Sharing, feeling, together.

There is communication and poetry and fun exactly where there is poison.

Why would we use those strong bottles, then, if not to extract value out of legal addiction ? Because alcohol at these levels acts as the perfect solvant to carry out flavours, and capture the perfection of natural produce. Poison can be turned into medecine.

For a long time that meant the addition of water and sugar. Ice and syrups. The main goal was to make drinking easier, more fun, and even charming. With that alone hundreds of classic cocktails can and have been made. But the more recent trends of bartending have evolved towards a new approach, where alcohol is used to create flavour - and this approach rests on our knowledge of the natural world.

Behind us : a rich history of ancient drinks and agricultural practices. Ahead of us : perfumes, chemistry and botanics

Natural Drinkers gives our vision of our craft at that crossroad.

We aim for flavour.

We’ll uncover the mysteries in the best spirits.

And showcase those who pave the way to the future. .

We will give methods, technique, recipes, articles …

But also create fun events whenever possible. Because bartending is also a form of play within hospitality.

Through this effort we hope to form a network of bartenders, winemakers, distillers involved in organic, durable or local work.

Over time we want to create the first complete set of ressources concerning flavour extraction, for the curious bartender.

Our aim : that you should be able to buy a crate of any fruit, nut or vegetable and use it in twelve different ways, then reuse it, until the produce is wholly converted into drinks. Then, the spirits themselves will just be one part of a world of taste at your disposal. 

We’re not leaders in this scene, and we need that book as much as you do. We teach to learn. That is why we give it for free.

In writing this, we are humbled by the true craftsmen we’ve encountered. We thank them first and foremost. This is after all a kind of scrapbook or diary of everything we’ve learned - mostly - with them. 

We hope to add something valuable to our craft.

Any medecine is in some proportion poison, in another ecstasy. We are certain that the road to natural drinking leads to better bars and better cocktails. 

Enjoy. 

• Ayrton