Aperol Spritz in J Lounges

[ChrisMars]

Hi all,

I love Aperol Spritz. In Qantas J lounge, it's hit and miss. Some know how to do it, but some just have no idea. I got good success in SIN, sometime in MEL, on occasion in CBR, and never in SYD (LHR, I just go with Gins, and I do travel to other places)

I decided to go on a mission and teach our beloved Qantas barista and to prepare the damn coughtail! I need your help.
Please, join me in this quest, ask them to prepare an Aperol Spritz. If they answer Apewhat? I found that the best ice-breaker is "you don't know what's aperol spritz? It's a coughtail that originated from Padua, Italy. It's very easy to prepare, let's make one together" followed by the recipe... (had to replace prosecco with whatever white bubbly wine is open, and orange slice by lime slice). So far this worked twice with me (though Sydney is too busy and I am too shy to try that)

Thanks for your support, and don't forget to compliment the spice bar chef when you visite J MEL, really the best domestic lounge ever.

 

[Vic]

Do they have Aperol in the lounges?

 

[sjk]

I found that the best ice-breaker is "you don't know what's aperol spritz? It's a coughtail that originated from Padua, Italy. It's very easy to prepare, let's make one together"

OMG

 

[ChrisMars]

Do they have Aperol in the lounges?

Always, though some staff have difficulty to find it and need guiding.
No issue getting my Aperol spritz five minutes ago from F Sydney

 

[offshore171]

And here I was thinking Aperol Spritz was something you sprayed under your armpits...

 

[RichardMEL]

no that's Old Spice....

 

[AIRwin]

No issue getting my Aperol spritz five minutes ago from F Sydney

I believe it's on the menu?

 

[justinbrett]

Half of the staff don't know how to make a Gin & Tonic...

 

[TomVexille]

Half of the staff don't know how to make a Gin & Tonic...

That would be funny if there wasn't some truth to it

 

[justinbrett]

I found that the best ice-breaker is "you don't know what's aperol spritz? It's a coughtail that originated from Padua, Italy. It's very easy to prepare, let's make one together”

If I worked in a bar and you used that kind of patronising language with me, I would spit in your drink. You sound like you’re hosting a children’s TV show.

Also, baristas make coffee. Bartenders (or if you want to be fancy, mixologists) make coughtails. I realise at J lounges these are often the same people doing both jobs, but that’s beside the point.

 

[opusman]

Just tell them the recipe is on the back of the bottle.

 

[offshore171]

If I worked in a bar and...

Back in my uni days, I worked in a bar at a suburban RSL club.

Probably 80% of orders were for schooners of Reschs. Most nights the closest we got to a coughtail was a scotch and dry.

Anyway, one time this pompous character wanders in with a small entourage. I think they had been attending a function elsewhere in the club.

He waltzes up to the bar like Niles Crane from Frasier, and says:

"May I see your wine list?".

I pointed to two unmarked beer taps on the bench, and said:

"that one is Riesling, and the other one is Moselle".

He stood there for a few seconds trying to talk but with no words coming out.

So I followed with "and I'm pretty sure they are connected to the same keg! $4.50 for a carafe. How many glasses do you need?"

 

[RichardMEL]

That reminds me of the classic Fawlty Towers scene with Basil trying to come across as a wine snob and failing miserably on all counts. IIRC it went something like this "Some of the riff raff we get in here wouldn't know a Claret from a Bordeux" "A Bordeaux IS a Claret" "Oh.. *BORDEAUX*" he exclaims trying to cover up his ignorance.

And now is it time for a "A Gold, a Platinum and a CL walk into a bar...." joke?

 

[p--and--t]

Please, join me in this quest, ask them to prepare an Aperol Spritz.

Sorry can't help you out. They seem to have no trouble with my bourbon and coke with ice.

 

[offshore171]

my bourbon and coke

Also known as the Dapto Aphrodisiac

 

[RichardMEL]

Is that before or after watching the dogs on a Thursday?

 

[offshore171]

Is that before or after watching the dogs on a Thursday?

Yes. There is no “or”...

 

[ChrisMars]

Got my spritz in Singapore, no issue. Talking with the staff, they say its actually very popular in this lounge.

Really sorry if the approach I use seems condescending or snoby to some AFF members. I use a playfull tone with the Qantas staff, never had an issue... No need to be aggressive though justinbrett.

 

[MEL_Traveller]

shudder. Awful thing Aperol. Ought to be banned!!

 

[justinbrett]

Got my spritz in Singapore, no issue. Talking with the staff, they say its actually very popular in this lounge.

Really sorry if the approach I use seems condescending or snoby to some AFF members. I use a playfull tone with the Qantas staff, never had an issue... No need to be aggressive though justinbrett.

Take it or leave it, I'm just saying that kind of language you used in your post (if that is indeed a quote of what you say - perhaps not) - is not culturally appropriate in Australia. Just because you've "never had an issue" does not necessarily mean you haven't offended them, they're paid to be nice to you.

Again though, this is all assuming your quote above is correct. You can achieve the same effect with more polite language, and perhaps you do. But the exact quote you use grates on me, and apparently, many others.

I've ordered many coughtails at bars around the world (not really airline lounges) and if they didn't know the coughtail, I don't make them feel stupid for not knowing - I simply tell them the ingredients and ask if they're able to make it. It's not a big deal.