Carl Radke reveals the meaning behind Soft Bar’s name | Page Six Radio #shorts
How did you come up with this cocktail or mocktail menu? Everything look like sounds so good and you have a lot of options. Do you have a favorite? What was it like putting these together? Yeah, so it’s funny. Thankfully for the the world of Bravo. Um when I first started talking about this concept on on Summerhouse, uh an individual who’s a very very talented mixologist and bartender who hails from 11 Madison Park. Oh, cool. He messaged me on Instagram. his wife is from Pittsburgh and he saw what I was talking about and told her like that’s a good idea and she’s like why don’t you just write him on Instagram. He wrote me and I’m savvy enough and I know a lot about 11 Madison Park. I’ve seen documentaries. I’ve read the books and I saw his profile and it said head bartender 11 Madison. So he was one of the first people I met when I started this kind of journey of really building this and guess what they call their non-alcoholic drinks? Softs sofs. Oh, okay. Love. So that’s where the terminology I first discovered and I said to him, “What is that?” He goes, “It’s an elevated non-out drink. It’s not a mocktail. We’re not making fun of anything.” I was like, “I love that.” And then he said to me something very important. I’ll get to the drink in a second. Yeah, Carl. Just cuz you don’t drink alcohol, doesn’t mean you deserve less. And I was like, that’s it. The glass, the garnish. Every drink he served me was in a different glass, different ice, different preparations, different flavor profiles, different garnishes, and kind of salted rims or whatever. But a lot of what you’re looking at on that menu has been specifically crafted for soft bar. But what we add is additional functional ingredients. So people might take electrolytes or vitamins, collagen, protein. We are introducing additional ingredients on top of these soft cocktails. So I’ll say my bartender, you know, Richie, shout out to Richard Milwater. He’s been ranked as one of the best bartenders in the country. He’s an artist, but he loves non-alc beverage. and he’s been really important to kind of helping us stand up the beverage program and the soft cocktail program. But soft cocktail and softs was a big reason why I got to soft bar. That’s where the name came from. I love that. And also to your point too, it is such a thing where like so much of the battle is making it fun for someone where it’s like where it isn’t like a great glass where you’re like, “Okay, I’m cheersing in a glass that everybody else is cheersing in.” So you feel a little bit more connected. You’re a part of the party. Half the time if I’ve got something beautiful in my hands and colorful, it’s almost you’re participating. Like I still like to get dressed up and go out. [Music]
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