Monthly Archives

August 2022

Inside Manska’s Mind: Advice for Bartenders on Experiential Memory and Improving Taste

By | Mixology News

We go inside the mind of George F Manska for an analytical look at Sensory Science for Bartenders.

 

NEAT Glass

In this segment, George gives us a lesson on Experiential Memory and How to Improve Aroma and Taste Recognition.

In Part II we finalized a working definition of flavor, exploded the tongue map myth, and initiated discussion of experience and emotions as they relate to aroma and flavor. Recent scientific research (the last two decades) has uncovered links between emotions, sight, and proven beyond a doubt that textbook definitions of taste, smell, and mouthfeel are only rudimentary basics.

Although we take our sense of smell for granted, it is a far more important part of our lives than we realize. Human social and cultural evolution, division of labor, and domestication of animals as food sources (decreasing the dependency on daily hunting) are major factors which led to degradation in human olfactory.

 

Experiential Memory:

ORNs (olfactory receptor neurons), are part of the brain’s limbic system which processes emotions and triggers memory recall. Smelling an aroma like that of Grandma’s fresh baked cinnamon-apple pie from years ago may bring on warm feelings and pleasant emotions. Experiential memory is triggered by recognition of familiar aromas, and during recalls we can and do re-live the emotions stored with that experience. If Grandma died that day, emotions connected to that smell may be heartbreaking. Smell, emotion, and the experiential memory of both are inextricably linked.

Imagine eating or drinking our favorite foods and beverages completely devoid of smell with the only sensations being taste (sweet, salty, sour, bitter, umami) and mouthfeel (oily, dry, metallic, cool, etc.): Food without saffron, rosemary, salt, pepper, or florals; wines without fruit, citrus, or spice; spirits without oak, grain, fruit, caramel, or honey.

A world of eating cardboard and drinking water with slightly different mouthfeels would be as good as it ever gets. No cinnamon-apple pie, no pine forest, no jasmine, and far less vivid memories of the past would truly be a desolate, banal, emotionless existence (ask a COVID survivor).

Age and health are common enemies: Taste buds can regenerate every two weeks. Olfactory epithelial cells regenerate as quickly as 24 hours (or weeks for those which must re-establish connections). Age brings on irreversible atrophy, and poor health destroys sense of smell with allergies, polyps, illness, disease, and sinusitis (inflammation). Proactive health maintenance, nutritious food, exercise, and medical awareness are primary to prolonging and protecting sense of smell.

 

NEAT Glasses side by side

 

Improve taste recognition:

Stay healthy and hydrated. Castor oil, garlic, and green tea help repair taste buds. Don’t buy food items with added refined sugars (bread, spaghetti sauce, peanut butter, etc.). In short, cut down refined sugar intake by reading labels and using natural sugars for sweeteners. Cook at home, from scratch, adding your own seasonings to your taste. Don’t abuse alcohol and develop cocktail recipes which are tasty but low in refined sugar. Eating breakfast reduces the craving for after dinner sweets.

 

Improve olfactory recognition:

Olfactory degradation can be changed by literally stopping to smell the roses (it’s never too late). Olfactory training can be self-taught and is the main professional treatment for olfactory disfunction. Periodically interrupt your usual task-oriented thoughts and focus directly on smells and their simultaneous emotions. Whether cooking or dining out, visiting a winery or distillery, drinking and discussing with friends, gardening, or hiking, for a few minutes of the day refocus to identify, associate, and relate smells with personal emotions, sniff and repeat smell names aloud, verbalize and visualize how smells make you feel. Confidently and deliberately build your smell-library of personal experiences.

 

What else can I do?

Be pro-active, ask the chef (or another bartender) for the recipe, try it at home. Learn the distiller or vintner’s processes, experiment when mixing cocktails. Keep the 90% aroma part of flavor foremost during every smell opportunity by building emotional associations while burning unmistakable identification into memory. Practice improves identification. Google “Improving Sense of Smell” and “Olfactory Training” for more simple ideas. Aroma training kits are available on-line for spirits, wine, and food. They work. Purchase and practice.

Taste with friends, especially fellow bartenders who you respect and admire, and show your same passion for sensory. Share impressions, verbalize, opinionate, discuss both sides of “like – don’t like” issues. Be rational, pragmatic, fair, and above all recognize which opinions are specifically yours and not necessarily others.

 

It’s all up to you:

Don’t voluntarily give up one of your most precious senses by doing nothing. A little focus each day can avoid cardboard and water sensations and preserve and enhance precious memories. Best of all, you will no longer depend on others’ descriptions, but will come to understand them personally. As far as your own personal preferences, only you can appreciate what you like, and you are the only judge that matters. Make sensory improvement your own personal adventure in self-development.

 

 

 

Summary:

Embrace the memories and emotions associated with a particular aroma, they are your present perception, and can be changed at your will.

Take a long, hard look at your olfactory and taste experiences to make them important opportunities to learn and explore. Go the extra steps to collect more smell and taste experiences, focus and define them with words and emotions. Always be a student.

Learn the conversational art of pleasantly sharing those experiences, exchanging them with others (ask for their impressions), and get to know yourself and others through the sharing experience.

There is no reason to become the top-expert guru with the last word in beverages. Knowledge and appreciation build respect for one’s entire persona as a great bartender.

Next, swirling, how does it work, and is it necessary?

 

 

 

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

 

 

The post Inside Manska’s Mind: Advice for Bartenders on Experiential Memory and Improving Taste appeared first on Chilled Magazine.

Source: Mixology News

David Vitale Talks Australian Whisky

By | Mixology News

David Vitale, founder of Melbourne’s Starward Distillery talks about Starward Australian whisky and what makes his local area shine in whisky production.

 

Dave Vitale

 

Tell us a bit about how Starward Australian Whisky stands out from the rest of the whisky on the market today. 

All good whiskies talk to the place they’re made, in terms of ingredients, but the best talk to the culture of the place.

Of course, we have an abundance of incredible ingredients in Australia, including some of the world’s best wineries at our doorstep. We’re lucky to have these within a day’s drive from our distillery, so we can get these barrels fresh, still saturated with wine to bring forward those fruity and juicy characteristics. As you would expect with red wine barrels—our whisky pairs amazingly well with food—and creates a distinctive flavor profile significant to Starward.

Culturally, our inspiration is anchored in Melbourne’s food and drinks scene that maintains uncompromisingly high quality and attention to detail but no “airs and graces” in terms of the experience. It’s our aim to do the same with our whisky, offer uncompromising quality but great value for money and make it as much of an ingredient in a great cocktail as in a neat whisky serve.

 

What inspired you to create the brand? 

I learned how to make whisky in Tasmania—the island state south of the mainland in Australia—kind of by accident. I was originally thinking of starting a microbrewery and someone organized a meeting with me at a cafe which also doubled up as a distillery and tasting room. It gave me that ah-ha moment, and I never looked back.

Once I started to discover more about the whisky making process, I fell in love with the idea that we could make delicious whisky that was as good as any in the world. The challenge was that most of the whisky being produced was very, very scarce, and costly to produce. I had an entrepreneurial moment of madness and decided to take on the challenge to put Australian whisky on the map with an approachable but flavorful whisky that could sit on the dinner table rather than the “special occasion” cabinet at home. That was how the idea of Starward was born.

 

What do you think is most important for bartenders to know about your whisky?

Starward is a modern Australian whisky that is also the first distillery in the world to entirely mature its whisky in Australian red wine barrels, delivering rich and complex flavors that make it a whisky to be enjoyed with food. The barrels are sourced at wineries located within a days’ drive of the distillery and delivered to the distillery freshly emptied, meaning they retain much of their original character that is apparent in the flavor and texture of the spirit. The line of whiskies is comprised of single malts and double grain whiskies that are perfect sipping neat or mixed in a variety of cocktails.

 

In a sentence or two, how should a bartender describe Starward to a guest that inquires? 

Starward is an Australian whisky matured in red wine barrels, resulting in whiskies that are rich with bold, fruit flavors perfect for a variety of cocktails from highballs to modern variations of classic recipes.

 

Starward Nova

 

Is there anything you know now that you wish you knew then when starting your own spirits brand? 

It’s going to be awesome, scary and will test you in ways you didn’t know possible. But you will surprise yourself with the patience and resilience you will muster.

 

Talk to us about being the Most Awarded Distillery of the Year. 

To become the first Australian whisky to be named the Most Awarded Distillery of the Year at the world’s most competitive spirits competition is a dream come true. Fifteen years ago, we had an idea to bring an approachable and delicious Melbourne whisky to life and to receive this recognition confirms what we’ve always known: that Australia is home to some of the finest whisky and spirits in the world. This achievement would not be possible without the passion, commitment, and shared dream of our team. With this win, we are excited to take Starward to new horizons both here and abroad.

 

Tell us more about the expressions/name/packaging. 

Well, we wanted to be a modern whisky, and traditionally whiskies were named after people, places, or animals. So the easy decision was “not” people, place or animal. I’ve always been captivated by the night sky and the possibilities that lie beyond your horizon. So Starward was the brand and the mission of our company. To reach for the stars and explore the possibilities in whisky.

 

Tell us about the whisky category—where do you see it headed? 

I think the new world whisky category—whiskies from the unexpected corners of the world—is going to become the next section of the whisky aisle to explode with well crafted, interesting and delicious whiskies, and I’m so excited to be a part of that next wave.

 

How has the category changed since you started? Anything you hope evolves in the category? 

Well, whisky has become way more inclusive, and I think that’s really exciting. I arrived as a craft beer drinker thinking if I can fall in love with whisky as a beer drinker, anyone can. And I think that’s proven to be true. In terms of new world whiskies, it’s exciting to see places you would never expect to see make whisky arrive with a unique and exciting expression of it.

 

What’s next for Starward?  

Be on the lookout for some of our most unique and adored limited releases, coming soon to the United States. There are some delicious announcements just around the corner.

 

 

The post David Vitale Talks Australian Whisky appeared first on Chilled Magazine.

Source: Mixology News

Puerto de Indias Strawberry Gin Sangria for Summer

By | Mixology News

The ultimate “Sweet Temptation” is a deliciously made fresh Puerto Strawberry Sangria made with strawberry flavored gin, wine, club soda and fresh strawberries.

 

The gin’s extensive strawberry and juniper nuances add a fresh, fruity, and smooth twist to this summer classic. We asked the team at Puerto de Indias to tell us more about this original pink gin.

 

The brand has a long history- talk to us about the history/heritage of the brand.

The story of Puerto de Indias begins at the heart of Seville when chance and ingenuity were combined to change the destiny of a family. It is the story of two brothers from Seville. Following their intuition and love for their region, they purchased one of the oldest distilleries in Andalusia, which was on the brink of closing: Los Alcores de Carmona, the home of the first Andalusian pacharán. Unbeknownst to them, their passion for tradition and innovation would begin the greatest revolution of the gin sector from a small corner of Seville.

 

Tell us a bit about the distillery? Location/founders.

To travel to the origin of Puerto de Indias, we must go back to 1880, when a Basque migrant named Izaguirre arrived in Carmona, and an emblematic enclave which had witnessed the history of the place, the Los Alcores estate – previously used for Roman baths and Arab mills – was transformed with the construction of the distillery.

The underground spring from the Roman era and the climate conditions it causes were ideal for beginning the creation of a series of distilled spirits in copper stills through traditional techniques.

One hundred and twenty years later, in 2003, captivated by the magic of the place, the stills from another era and the warmth of the land and its people, our founders purchased the distillery.

 

What inspired the brand?

In 2013, at this small, traditional distillery the greatest innovation in the spirit sector in the last half century arose. Thanks to the constant desire to explore new ways to revive the distillery, the brothers decided to macerate fresh strawberries in alcohol to sell to patisseries. In winter, this experiment fulfilled its purpose, but when the spring heat arrived in Seville, it brought an unexpected gift: the pressed strawberries were diluted in the alcohol, naturally coloring it pink. The brothers decided to distill the liquid and share it with friends. The response was so positive that the word spread and soon the first strawberry gin in history was created.

 

How has the category changed throughout the years?

This is quite a new category. Puerto de Indias was a pioneer at the forefront of a whole new world of flavored gins among which, pink is most relevant.

 

Talk to us about Puerto de Indias Gin. 

Puerto de Indias is an original idea, and not only because it is the first fresh strawberry gin in the world, but also original because since the beginning, it has established itself as a brand which has gone against the flow. The history of Puerto de Indias demonstrates the boldness of knowing that new rules are created by breaking the old ones.

Puerto de Indias is not just the reinvention of gin or the story of a recipe with its own personality. It is also about caring for the resources of the land, irrigating them with water from an ancient spring selecting the best local raw materials and allowing them to flourish in a century-old still. Because there is no better legacy than that given to us by our origin.

 

How does this brand stand out from the others in the category?

Until Puerto de Indias was created, no other gin had been created with fresh strawberries, which led to our own original, traditional recipe, created by a family which with dedication and effort, created an authentic revolution that has changed the way of drinking gin. It is both smooth and bitter at the same time, beginning on the lips, and continuing with an experience of unexpected nuances.

 

What should bartenders know about serving/mixing with Puerto de Indias?

Puerto de Indias is enjoying the same thing as always but like never before, opening a new universe of flavor which until now was unimaginable. It is smoothness and personality. It is taking the essence from fresh strawberries to give all their flavor to the gin.

Puerto de Indias was created, to be enjoyed by consumers who are not experts in dry distilled spirits and who are amazed by an authentic and original flavor which combines the bitterness of gin and the sweetness of strawberries.

To enjoy the authentic perfect serve of Puerto de Indias Strawberry, bartenders can recommend and mix a range of delicious cocktails from the sweetest options (with 7 Up/ Sprite) or the more classic option (with tonic). In either case, first select a balloon glass which will allow the both the flavor and the penetrating aroma of fresh strawberries to be noted. Next, chill the glass with a few ice cubes, discarding the melted water. Add several slices of fresh strawberry, the gin, and finally, pour in the tonic or 7 Up/Sprite.

 

Where do you see the flavored gin category headed? 

According to recent research, flavored spirits are the preference when it comes to cocktails1. Consumers are increasingly looking for berry flavors (48%, up 4% over 2020), as well as flavors that are refreshing (46%, up 3% over 2020) and fruity (42%, up 3% on 2020). Out of these, strawberry flavors are the clear category leader, with 42% of consumers reporting they choose it when having a cocktail. Puerto De Indias, the original strawberry gin and the ‘Sweet Temptation’ is made with real strawberries and is perfectly suited to current consumer trends.

 


 

Puerto Strawberry Sangria

Sangria

Ingredients:

  • 5 oz. Puerto De Indias Strawberry Gin
  • 1 bottle (750ml) Chilled Rose Wine
  • 8-12 oz. Club Soda or Lemon/Lime soda to taste
  • Fresh Sliced Strawberries and Lemons

Preparation: Add the Puerto de Indias Gin and the chilled rosé wine to a pitcher filled with ice. Top with the soda and stir to combine. Add the fresh strawberry and lemon slices and stir gently to integrate. Enjoy!

 

 

The post Puerto de Indias Strawberry Gin Sangria for Summer appeared first on Chilled Magazine.

Source: Mixology News

Crème Brulée Martini

By | Mixology News

The team at LG’s Bar & Kitchen in Chicago finds inspiration from the 14th century dessert that is still so widely enjoyed for their newest offering.

 

The Martini is a play on a Chocolate Crème Brulée and is perfect for any after dinner occasion.

 

Mimicking the custard, vanilla vodka is used as a base and White Godiva Chocolate Liquor brings the decadent sweetness. Both sweet flavors are all tied together with Baileys Salted Caramel Irish Cream. It’s the perfect combination of sweet and salty in this Crème Brulée Martini.

 

Creme Brulée Martini

Ingredients:

  • 1 1/2 oz Vanilla Vodka
  • 3/4 oz White Godiva Liqueur
  • 3/4 oz. Baileys Salted Caramel

Preparation: Vigorously shake ingredients with ice, we really want to make sure the Irish cream is being blended throughout and the hard shakes gives us that head which really makes this a beautiful Martini. Place a mini chocolate egg at the base of a chilled Martini glass and pour over the creamy, delightful beverage. Sprinkle some cocoa powder, to enhance the presence of the chocolate.

 

The post Crème Brulée Martini appeared first on Chilled Magazine.

Source: Mixology News

Happy International Hangover Day! Here’s Bartender Tips to Getting Through the Day.

By | Mixology News

We all have those wild nights that come back to haunt us the morning after.

 

That pounding headache will make us swear up and down we’ll never drink again if we survive the day, only to forget all about that promise the moment we’re feeling great, and our friends invite us out for another night of fun!

 

International Hangover Day is celebrated on the first Saturday in August, and this year it falls on August 6th. Poetically, National Beer Day is always the day before!

 

This year, we asked some Chilled 100 members to give us their tips for beating that nasty hangover. Here is what they had to say.

 

Bartender Shaun Williams at Jewel of the South in New Orleans tells us that sea moss helps massively. “Sea Moss Gel helps a LOT!” he says. “Whether you put it in something to hide the taste or shoot it straight up, it will make a world of difference. Sea Moss gel is healthy and doesn’t involve adding more alcohol to the situation. Bonus: It’s an instant upper!” This healthy cure can be found online, in health food stores, or vitamin shops.

 

 

Ulf Ekholm, bartender at The Pub & People in Washington, D.C. believes that ginger shots are the cure. “Shots of fresh ginger juice will do the trick! It seems to always work and there are numerous health benefits,” says Ekholm. You can find fresh ginger juice at health food stores or most smoothie and juice bars.

 

 

Another Washington based bar manager, Katie Stewart of Foo Dog shares that “A nice greasy cheeseburger does the trick! I am convinced that the grease soaks up my sins from the night before!”

 

 

Owner and mixologist of Three Lumps of Sugar in Houston, LaShan Arceneaux, uses a home remedy to cure her hangovers. “Iced ginger tea with lemon and honey! Boil a big knob of ginger in water with a couple of lemons cut in half. Strain and add honey while hot. Drink the concoction over ice to hydrate and settle the system,” shares Arceneaux.

 

 

Jenna Athey of Seaguini in Clearwater, Florida, tells us that her go-to is “activated charcoal, an offensive amount of water, and a Dawa tea (a tea made with fresh ginger, lemon juice, honey, and a sprinkle of cayenne). You can purchase activated charcoal pills, liquid, or powder from your local pharmacy or online. Remember to use activated charcoal only as directed by the manufacturer!

 

 

Bartender April Tavernaro of Nomad in Park, MGM in Las Vegas shares with us that “Coconut water helps to rehydrate and ease the pain.”

 

 

Beverage Director Julian Flores Torres from Mayfield SJC located in San Juan Capistrano says to “Get ahead of it! Best hangover cure I’ve found is to drink some Gatorade and take a Tylenol before falling asleep. Works like a charm and I have never missed work after doing this. Of course, you must remember to do it for it to work!”

 

 

Bar Manager of the 21st in Germantown, Louisville, Amos Gammons goes straight to food to fix everything. “Pepperoni pizza with anchovies is my go-to. The grease and salt make everything better and replenish my life.”

 

 

Also from Louisville, Karla Green, Creative Director of Watch Hill Proper shares with us that “unsweetened coconut water, chilled watermelon, a good sub sandwich and a little time in nature (preferably a walk on the beach) = all better! Hydrating and replenishing electrolyte imbalance naturally is key. When supernatural powers are needed, summon the Publix sub as they have significant and magical healing properties. Don’t ask me about the science, they just do. Reconnecting with nature and giving yourself the time for introspection allows for processing the events of the night before… brings clarity and reminds me that I probably need to get my life together!”

 

 

Independent Consultant, Paula Lukas from New York City says that “Alka Seltzer and coconut water are key. Alka Seltzer helps to get rid of your headache and it settles your stomach. Coconut water is high in electrolytes, especially potassium which helps with rehydration.”

 

 

Joan Villanueva, Bar Manager at Canopy in San Antonio goes for a more of a “hair of the dog” approach to fighting his hangovers. He tells us that he’s “been on a solid Fernet, Illegal Mezcal, and Mr. Black Negronis kick for hangovers and it’s been consistent. The little bit of coffee helps, the sugar gets me going, and mezcal always helps.”

 

 

Chris Morris, Houston-based Beverage Director of Kau Ba Saigon Kitchen & Aya Sushi, has a combination approach to curing a hangover. “Naproxen Sodium (Aleve) and as much coconut water as you can stand. Then Pho! Naproxen is chemically the best pain reliever for a hangover. Coconut water and Pho help with rehydration,” shares Morris.

 

 

The post Happy International Hangover Day! Here’s Bartender Tips to Getting Through the Day. appeared first on Chilled Magazine.

Source: Mixology News

Zonin on Cocktails with Prosecco

By | Mixology News

Zonin Prosecco’s pear, apple, and soft citrus flavor profile makes it a perfect base in any classic or modern easy-to-make cocktail.

 

Grilled Peach Cocktail

We sat with Matteo Pizziol, Ambassador of Wine for Zonin to tell us more. Here’s what Pizziol had to say about zoning in on the magic of Prosecco

 

What do bartenders need to know about Zonin to suggest with expertise. 

Zonin Prosecco is made from the Glera grape, which comes from the Veneto region in northeast Italy. The bubbles are created using the ‘Charmat’ process, which, unlike Champagne, involves creating bubbles en masse. The bubbles are lighter than those in Champagne. The process has remained largely unchanged since early Roman times.

Zonin features fresh flavors of pear, apple, and soft citrus and is perfect for any special occasion. Even more celebratory is a Zonin Prosecco cocktail, but there is no reason that you can’t enjoy it anytime you want.

 

What should bartenders know about mixing with Prosecco?

Prosecco can be used in almost every cocktail, making it “Royale.” For example, you can add it to a Negroni to get a smoother version of this Italian aperitivo, known as the Negroni Royale.

You can also swap traditional soda water or sparkling water with Prosecco to elevate your favorite cocktail. An example of this is the Old Cuban, which is a Mojito with black rum and Prosecco instead of soda and, quite frankly, you need to try it!

 

What are some tips to mixing with Prosecco?

The magic behind the bubbles is to pay attention to the timing: always add the Prosecco last.

To retain carbonation, when pouring the wine into the drink, it’s better to pour over the rounded side of a bar spoon.

Added note for new bartenders, Prosecco is THE popular aperitif base when creating “Spritz” cocktails in Italy, now trending worldwide. Spritz originated from the German verb “spritzen,” which means “to splash.”

 

Tell us about mixing with Zonin Prosecco in cocktails.

It’s no surprise that Zonin approached cocktail culture with the Italian classics, known by the world as Bellini and Rossini. These fruity cocktails go well with the fresh flavor of Zonin Prosecco and with our Italian history, dating back to 1821 (created by an Italian in Venice). Another Italian drink added to the mix was the Hugo, a spritz cocktail made with Prosecco, elderflower syrup, and soda water.

The next step for us was a collaboration with an awarded Italian bartender, Giacomo Diamante, who created some tailor-made drinks for our Prosecco.

No matter what kind of bubbly you are looking for, Zonin encourages you to zone in on what matters most—the flavor, the texture, the aroma, and the perfect cocktail fizz!

 

 

 

Here’s a creative cocktail that bartenders are making with Zonin Prosecco. Use this recipe as a base and switch around the juice and fruit garnishes to make your favorite version.

Strawberry Spritz

Strawberry Spritz Cocktail

Ingredients:

  • Zonin Prosecco
  • 60ml muddled strawberries
  • 15ml orange juice
  • 15ml vodka

Preparation: Add the muddled strawberries into a champagne flute and then add the orange juice and vodka. Tilting the glass, slowly add the Zonin Prosecco. Stir gently, garnish with strawberries, and serve

The post Zonin on Cocktails with Prosecco appeared first on Chilled Magazine.

Source: Mixology News

Mixing with Matcha with Bartender Morgan Elzey

By | Mixology News

In Cincinnati, Boca prides itself on timeless technique and modern decadence.

 

The inspiring menu showcases flavors from Europe, executed with French precision and technique. Lead bartender Morgan Elzey has introduced a new cocktail to the menu as a fun take on the Matcha Latte trend. We asked Morgan to tell us more about this trend.

 

Bartender Morgan

 

Talk to us a bit about your background in the industry.

I have been in the industry for about 12 years. I started as a barista in a neighborhood cafe in Los Angeles. Through a stint as part of the opening team at a James Beard – nominated and Bon Appetit magazine – award winning restaurant, to managing a small family pizza chain, I eventually ended up in Ohio, where I rode out the pandemic and found my way to Boca.

 

Tell us about your Pacific Rim cocktail.

We wanted to showcase an alternative milk, through the medium of vodka, and provide our guests with the perfect spring/summer crushable tropical cocktail. The matcha and citrus play off each other and bring out a pineapple (i.e., tropical) flavor. It drinks smooth, wakes you up, and is super refreshing. (Plus, it’s pretty to look at!)

 

Give us some tips for working with Matcha powder. What do other bartenders need to know?

A little goes a long way! Matcha can be polarizing, especially when used with a heavy hand. It takes on an incredibly grass flavor profile if too much is used, so be sparse.

 

What about making syrups for cocktails? Any advice for other bartenders?

Be careful how much the syrup reduces. Set a timer! Too much and the flavor is too concentrated. Too little, and you just taste sweet. Especially when using particularly savory or herbaceous ingredients (like Thai basil, rosemary, or cucumber) don’t be afraid to add a pinch of salt. This will help meld the flavors together and bring out some subtleties lurking behind.

 

What do you consider your specialty behind the bar?

I’m a gin man through and through. I love its versatility and how it marries very well with grassy, herbaceous notes. But when I really get excited is with mocktails. There is no baseline to work from which means that your brain isn’t tethered to anything. The possibilities are endless. Purees and herbs are your friends here, and the seasons can really speak through the drinks.

 

What are some techniques bartenders should master behind the bar?

I think of restaurant work, bartending included, as a dance. With everything I do, I consider how it looks, which is to say that I try to do everything with a rhythm. The “hum” that we in the industry love about coming to work (clanking of silverware, kitchen’s calling for dishes, guests’ conversations, front doors opening and closing) is, I think, particularly affected by the sounds coming from the bar. Move with grace. Shake with style. Also, stock your bar with good ice and fresh herbs.

 

Give us 4-5 tips to creating inventive cocktails behind your bar.

  • Do your research! There are plenty of great books/websites that can help. Cocktail Codex and Welcome Home by the Death and Co team, and Meehan’s Bartender Manual by Jim Meehan are three that I particularly love.
  • Don’t be afraid of the past. Nothing is new anymore; everything has already been done. Know this and use it to your advantage. We’re all using the same 3 chords and a story to make a hit song.
  • You gotta spend money to make money. R&D is incredibly important. Sometimes things just come together, but, more likely, you’ll have to tinker and play and adjust. The road is just as important as the destination, and the road ain’t cheap.
  • Consider your guests and your market. What do they like? What is the bar down the street serving?
  • Name, name, name. I think this is the hardest part of cocktail development. What you think sounds good may not resonate with anyone other than the voice in your head. Workshop it. Decide by committee. Ask for help. Just like you shouldn’t have to explain a joke for it to be funny, it should just hit, a good cocktail name should roll off the tongue and speak for itself. The story is important, sure. But the name needs to be spotless.

 

 

 

Morgan Elzey’s Pacific Rim Cocktail

Ingredients:

  • 1 1/2 oz coconut infused Wheatley vodka
  • 1 oz Thai basil and ginger simple syrup
  • 3/4 oz oat milk
  • 1/2 oz aquafaba
  • 1/4 oz lime juice
  • 1/4 oz lemon juice
  • 1 bar spoonful of matcha powder

Preparation: Add all ingredients to a shaker and shake with ice. Strain into toasted coconut rimmed Collins glass and fill with ice.

 

 

The post Mixing with Matcha with Bartender Morgan Elzey appeared first on Chilled Magazine.

Source: Mixology News

There is Still Time Left to Win a Trip to Paris! Enter Your Cocktail in the Bartenders Society Cocktail Competition Today!

By | Mixology News

There is Still Time to Win a Trip to Paris! Enter Your Cocktail in the Bartenders Society Cocktail Competition Today!

 

Deadline to enter The Bartenders Society Cocktail Competition is August 18th, 2022. ENTER HERE, NOW!

 

The Bartenders Society Cocktail Competition brings bartenders from all over the globe together to compete for the title of Best Bartender. To enter each bartender must create a unique cocktail inspired by the theme: Your Vision of the Latest Cocktail Trends.

 


 

Check out Justin Levaughn’s Grandma’s Rice Pudding Entry.

Recipe by Justin Levaughn

“One of my favorite aspects of regional bartending is how we evolve uniquely from one another and allow our regions and stories to paint a picture of where we are from and who we are.”

In this case, my cocktail “Grandma’s Rice Pudding” will allow you to look through a window into my childhood and the culinary memories I cherish forever. There are some trends however that come and should be here to stay. One trend I’m starting to see nationwide and one I fully embrace is the widespread incorporation of all sherries to create depth and complexity in cocktails. I find this especially important for Rhum Agricole cocktails. Alone Saint James spirits express a novel of flavors that dance around our palate. They are fruity, vegetal, spice ridden, and offer a kiss of sweetness on the back end that is just enough to beg another sip. It’s a shame when some bartenders will drown the spirit in cocktails allowing these flavors to become flat. That’s where Sherry steps in to help create complexity while maintaining balance, allowing the spirit to shine, and expressing balance. In this case I utilized PX Sherry which gives this cocktail body and a hint of raisin which is one of my favorite aspects of my grandma’s rice pudding. The spice medley from the Saint James Royal Ambre, married with the white cocoa and vanilla flavors of the Marie Brizard, tied together from the dry raisin notes of the PX Sherry paints you a picture of my childhood memories with my grandma serving me her famous rice pudding during an amber sunset along the beaches of Puerto Rico. I garnish the cocktail with dried rice stalks to use every part of our ingredients for a purpose. The same way Saint James uses every part and bi-product of its sugar cane to create zero carbon footprint. I finish it with an edible flower from the garden, the same way my grandma would garnish her dessert.

 

Grandma’s Rice Pudding

Grandma's Rice Pudding Cocktail

Ingredients:

  • 2 oz Saint James Royal Ambré
  • 1/2 oz Marie Brizard White Cocoa
  • 1/4 oz PX Sherry
  • 1/2 oz Rice Pudding Orgeat*
  • 1/2 oz Lemon Juice

Preparation: Shake all ingredients together, then strain into stemmed goblet. Add pebble ice. Manicure dried rice stalks and garnish. Add edible flower, admire it, take a deep breath, sip, and unwind.

 

*Rice Pudding Orgeat

Ingredients:

  • 1 cup rice milk
  • 1 cup unrefined sugar
  • 6 cinnamon sticks
  • 1/4 cup Whole Mace spice
  • 1/4 cup Golden Raisins
  • vanilla bean split
  • 1 tsp coconut extract

Preparation: Sous Vide all ingredients together at 145 degrees Fahrenheit for 2 hours OR If you don’t have access to a sous vide, bring water to a boil, add all ingredients except sugar and stir. Let sit for 5 minutes then add sugar and stir till dissolved. Bottle everything together and let sit overnight before straining.

 

 

The post There is Still Time Left to Win a Trip to Paris! Enter Your Cocktail in the Bartenders Society Cocktail Competition Today! appeared first on Chilled Magazine.

Source: Mixology News

Experience the Tastes and Tales of Beijing at CHAI, NYC

By | Mixology News

The buzzy Beijing-inspired restaurant located in Manhattan’s Theater District, CHAI, recently launched an intimate six-seat bar on its freshly renovated second level.

 

 

Accessible through a private second-floor entrance leading to its perch that overlooks Restaurant Row, the eye-catching space was intentionally built to mirror a Siheyuan, a traditional Chinese residence with buildings arranged on four sides around a courtyard, and the old lanes of Beijing hutongs.

Developed by head bartender Christian Ramos, the beverage menu features libations inspired by the tastes of Beijing, prepared with traditional Chinese spirits, and served in stylish vessels. Behind the bar at CHAI, it is all about introducing diverse flavor profiles and putting an emphasis on individuality.

Inquiring on the menu’s inspiration, Christian quoted “From the onset, the goal of the program is to “wow!” our guests. I think we’ve succeeded in that. Going into the creation of the cocktail program, I wanted to create an experience first and foremost. Our chef is amazing, and I felt the need to stay on pace with him, as much as I could.”

 

 

Highlights include the signature cocktail, Hou Hai, made with baijiu, a traditional Chinese grain spirit with light and floral flavor notes, combined with pineapple juice and lychee.

The namesake cocktail, Chaitini, comprised of vodka, chai tea, and sweetened milk, is as smooth as it is delicious. And for those interested in a non-alcoholic option, there’s the Beijing Style Pear Soup; a refreshing blend of pear and white fungus served hot or cold from a copper kettle. It also doubles as an anti-inflammatory, antioxidant-filled elixir.

“Our aim with The Bar at CHAI is to present the beautiful and unusual tastes of Beijing, and the tradition of sharing an enticing cocktail before or after a meal,” says Ramos.

Newcomers of CHAI should buckle up for a finely tuned experience with top notch food and beverage presentation. “We’re here on Broadway, it must be a show! And the service must match it!”

For the aspiring bar owners and bartenders looking to make their mark, Ramos offers some helpful pieces of advice. “It’s all about being proactive and creative. If afforded the opportunity, just see the reaction of the people that come in. I could fall in love with a cocktail, but if our clientele doesn’t agree, time to adjust.”

“For newer bartenders, embrace technology! What’s going to stick out going forward in these times is the craftsmanship in the cocktails. The work will show.”

 

 

The post Experience the Tastes and Tales of Beijing at CHAI, NYC appeared first on Chilled Magazine.

Source: Mixology News

Bringing Brands to the Streets with Food Truck Promotor Ben Goldberg

By | Mixology News

Founder and President of Food Truck Promotions, Ben Goldberg set out to create a company that supported both food truck owners and brands around the world.

 

After studying marketing and graduating from NYU, Goldberg launched The Frying Dutchman, a Belgian Frite food truck in New York City. While building his business, he began to understand the struggles that food truck owners face in trying supplement their street sales through private event bookings. Since launching Food Truck Promotions in 2016, Goldberg has kept his focus on “bringing brands to the streets” with custom branded vehicles. We asked Goldberg to tell us more about this trend.

 

 

Talk to us about your Food Truck Promo Company: Food Truck Promotions.

Food Truck Promotions is an experiential marketing agency that will Bring Your Brand to the Streets™ with custom branded vehicles. Services include experiential vehicles, branded food trucks, event marketing, mobile pop-up shops, mobile showrooms, and mobile tours. With offices in LA, NYC, Chicago, and Miami, Food Truck Promotions operates nationwide to create one-of-a-kind experiences for some of the world’s leading brands across verticals ranging from fashion to technology.

 

What inspired you to start Food Truck Promotions?

We were inspired to start Food Truck Promotions by seeing the need for a company that could provide a premium mobile experiential experience. We have been in the mobile Food and Beverage (F&B) space for years and pride ourselves on being able to take a client’s vision and turn it into reality, all while navigating the complex landscape permits and certifications that are required to produce a mobile brand activation.

 

 

Tell us about some of the hot Food Truck trends and why do you think food trucks have become such a powerful tool?

Branded food trucks have been growing in popularity for the past few years. Traditional digital marketing is a powerful tool, but as more brands inundate users’ inboxes and social media accounts, consumers have begun to filter out these digital ads and have increased the importance of Out Of Home (OOH) experiential marketing activations, such as food truck promotions. The pandemic has sped this trend up since consumers were tired of being in doors and hungry for any real-world experience where they can interact with their favorite brands. These activations produce much stronger brand loyalty than digital marketing, so brands are trying to stand out in a crowded field and these mobile activations help them accomplish this. Some of the creative trends we have been seeing include fashion brands launching their latest collections, by using branded food trucks and beverage carts to maximize the experience for customers/prospects, as well as food and beverage sampling from branded food trucks.

 

Talk to us about some of the creative programs and events with Food Trucks that spirits and beverage companies are doing?

Right now, it’s all about creativity in the industry and finding unique ways to promote the brand (especially with the rise in social media platforms and content development). We are seeing a lot of demand in our industry in the festival space lately, ranging from music festivals to seasonal food and wine events. For example, we saw brands like Aperol capitalize on their “Aperol Spritz” bar cart trucks for outdoor events, such as the Sea Hear Now music festival. We are also seeing “mobile” bars put together at everything from hotels (unique pop-up programming in collaboration with spirits brands) to “instagrammable” wedding after parties. The non-alcoholic activations continue to grow for us, as well. A lot of our Food Truck Promotion events involve handing out beverages even though the brand is not a beverage brand. For example: we’ve handed out branded beverages during a Chanel activation and have also served coffee in branded food trucks and carts for MCM, Rag & Bone and Dior. We’ve also worked with Nespresso for a multi-city marketing campaign, as well as Califia, Coca-Cola and Ralph’s Coffee (tied to Ralph Lauren).

 

What have been some of the greatest successes for your companies re: most successful events/trucks?

A majority of our clients are corporate brands, and they want to promote these brands or new product launches through the trucks. We recently saw great success with Gopuff, Instagram, and Daily Harvest.

 

Where do you see the food truck trend headed? 

Food trucks as an experiential marketing tool have grown tremendously over the last few years and we will continue to see more and more growth in this industry for years to come. The COVID-19 pandemic has taught us a lot about safety, and the way we are able to tell a brand story through outdoor/contactless programming has been one of the saviors for brands looking for unique ways to market their brands or products. It’s all about the experience for the consumer. I think we are going to see a lot of pop-up experiences continue to take center stage no matter the industry the brand ties to.

 

 

The post Bringing Brands to the Streets with Food Truck Promotor Ben Goldberg appeared first on Chilled Magazine.

Source: Mixology News