Throughout James Nowicki’s career in the hospitality industry, each role contributed to his current level of expertise. During high school, he learned the fundamentals as a server and cook. Not long after, he secured his first full-time bartending job in 2013 at The Rail Pub, Savannah, Georgia’s staple dive bar, where he gained essential knowledge on what tending bar is.
Nowicki took that experience to Alley Cat Lounge, where he received an unparalleled education in classic cocktails. Then at The Alida Hotel, he channeled his imagination to create and balance cocktails. James took his craft to another level at The Bamboo Room at Sorry Charlie’s by adding layers of complexity to his recipes. Now a well-rounded expert mixologist, Nowicki can detect new trends like the back of his hand. On his radar? A produce-forward cocktail menu showcasing low-ABV aperitifs like vermouth, sherry, and amaro to change the narrative and take the foot off the gas so guests can enjoy a night out without overdoing it. We asked James to tell us more.
Tell us about Common Thread.
Common Thread is an inventive, ingredient-driven restaurant that opened in a historic home in Savannah’s Thomas Square neighborhood in January 2021. We’ve quickly gained traction as a dining destination for locals and visitors, with accolades including being named one of the Best New Restaurants in America by Bon Appétit in September of this year.
What type of experience can guests expect to have?
Common Thread is an overdue addition to Savannah’s higher-end food and beverage scene. The building is an old house, and service feels like visiting an old friend’s home. Guests receive a warm greeting and are shown to their seats by our host staff. The restaurant has five unique dining rooms and a cozy bar and lounge area.
What is the beverage program like?
Our beverage menu is thoughtful, balanced, and approachable for the most open-minded imbibers. I’m all about a cocktail menu showcasing lower-ABV spirits like vermouth, fortified wine, and amaro.
Talk to us about your new approach to creating your beverage menu.
For the past few years, there has been a stronger push to create lower-ABV cocktails, zero-proof, or even cocktails made with things other than alcohol that offer a mildly altered state. Fortified wine, low-proof spirits, and a burgeoning industry of zero-proof spirits and distillates make it easy.
Tell us about mixing with Low ABV ingredients to create your cocktail experience.
A good, balanced cocktail is a purposeful standalone sensory experience. A good cocktail should make you want another. The issue I have and so many other people have is one must stop drinking and switch to something else to remain composed and fully in control of the evening. Even the most accomplished drinkers can only handle a few full strength Manhattans or classic Martinis before things get a little wonky, so the remedy for that is to create an alternative that is just as nice to consume. All these wonderful low-ABV options allow guests to enjoy multiple cocktails and remember the end of their meal.
Give bartenders some tips for creating a Low-ABV cocktail menu.
Keep it Chill: Keep wine-based spirits in the refrigerator to stay fresh for longer. This includes but is not limited to sweet and dry vermouth, sherries, wine-based amaro, etc.
Strong is Good: Use strong spirits to modify and enhance low-ABV cocktails instead of providing the backbone of the drink. Reach for spirits with a lot of character, like mezcal or Jamaican rum to add tons of nuance in just a small volume.
Try Swapping: Use low-ABV spirits instead of high-proof ones or split the base spirit measurement with a low-ABV spirit in a drink you’re already familiar with. The simplest and most delicious example is the Martini. All that needs to be done to bring the proof down is to invert the gin to vermouth ratio (referred to as an inverted Martini, as opposed to a classic Martini).
Keep an Open Mind: Try a lot of stuff. Aperol isn’t the only aperitif that should be spritzed with prosecco and soda water and glugged on the porch. This also means drinking other people’s cocktails. The service industry functions best when you take on the mentality a rising tide raises all ships.
The post We Ask Savannah Bartender James Nowicki How to Create a Low-ABV Cocktail Menu appeared first on Chilled Magazine.
Source: Mixology News
