Honolulu Bars Archives - Page 59 of 407 - Side Bar

Bar Director Evan Williams of Dalida in San Francisco, CA came across the technique of herb washing cocktails from a Copenhagen-based bartender named Peter Altyenberg, who utilizes the technique in a riff on a Mojito.

Herb washing is the working terminology for a technique being developed to achieve a full spectrum extraction of flavor from an herb. In a nutshell, it combines vacuum oleo-saccharum, “oil sugar,” to pull the aromatic oils from an herb via osmotic dehydration, and a good old fashioned liquor infusion. Bringing these two techniques together allows for a depth and nuance of flavor that is much closer to what you get with a fresh muddle, but with the added benefit of it being shelf stable and clarifiable.

We spoke with Evan to delve deeper into his use of herb-washing and to gather tips for those interested in trying it themselves.

Tell us a bit about your background in the industry.

Having grown up in a small town, I was eager to experience new places, so I ended up moving to Moscow when I was 18. I eventually became a coat check attendant at a spot called Propaganda, which was one of the first bars to open following the collapse of the Soviet Union. At one point, they were short-staffed, and I needed to fill in as a bartender, and despite my lack of experience at that point, I had a ton of fun mixing drinks.

After that, I was ready to live somewhere warm, so I soon moved to Berkeley, and in the years following, I worked at several bars in the Bay Area, including Hard Water, the Beehive, and Bar Agricole. I would say that my approach combines “using what you’ve got” and “creating what you’re looking for.” Whenever I am after a specific flavor, I build upon tradition and the techniques I have learned to bring it to life.

Talk to us about the menu at Dalida, what inspires the cocktails?

Dalida is a concept built upon the hospitality, culture, and flavors of the Eastern Mediterranean, as reflected through the lens of Northern California. When selecting the fresh ingredients that we want to spotlight in our cocktails, we make sure that they are found in one or both regions. We are also able to grow many ingredients in our community garden, rooting this beverage program in the flora of the Presidio.

When developing new cocktails, we lean into the idea of “East-meets-West.” We take familiar flavors, from cultured dairy to preserved fruit to warm spices – and figure out how to present them in new ways. Since opening, we’ve created kompot lactic cordials, hawaij-spiced yogurt liqueurs, foraged rose geranium tinctures, and many other dynamic ingredients that we’ve built into our cocktail menu.

Any tips/tricks bartenders should keep in mind while trying herb washing?

1. Try all parts of the herb, does the stem have an interesting flavor? Can it be used as a single infusion to highlight that flavor? (The answer is yes, and it’s delicious – looking at you, cilantro stems.)
2. Oxygen is the enemy here. When bruised herbs are exposed to oxygen they begin to break down and turn black. Not only is it unsightly, but it is not tasty.
3. Combine herbs with citrus peels for additional depth of flavor.
4. Acid-adjust with fruit acids to bring your herb washed spirits into balance.

What are some of the best ingredients to use with this technique and why?

Leafy herbs and citrus are best suited to this method. They are oily and the surface area allows the sugar to really do its thing. As we are only starting to explore this technique, this is just the starting point. I am excited to see people apply this in ways that never would have occurred to me.

What are some of your popular herb-washed cocktails?

Our Mojito Criollo Number 3 uses this technique with lime and apple mint. We wash Dudognon Cognac, combine it with lime and mint oleo, fresh lime, a few mint leaves, and quince bitters. We top that with a bit of sparkling wine on a tall cube. It is a simple drink that is all about the depth of flavor that we can achieve through applied techniques. We are also developing a cocktail right now that uses this technique with dill, aquavit, aloe and sweet pea that we will be launching in June.

Cognac

Mojito Criollo Number 3

Ingredients

• 2 oz. Mint-Washed Dudognon 5yr Cognac*
• 3/4 oz. Mint and Lime Oleo**
• 3/4 oz. Lime
• 6 mint leaves
• 3d Bittercube Trinity Bitters

Preparation

1. Combine all ingredients in a shaker, shake to combine, fine strain into a Collins glass over 1.5 oz fresh soda water.
2. Garnish with a mint sprig.

*Mint-Washed Cognac

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Ingredients

• 2 bundles of mint (stems attached)
• 1 bundle of mint (leaves only)
• 250g superfine sugar
• 1L Dudognon 5yr Cognac
• 10g citric acid powder

Preparation

1. Combine mint, sugar, and citric acid in a vacuum bag and work over with a rolling pin.
2. Ensure that the sugar is covering the mint and vacuum seal on the high setting.
3. Let rest overnight in the refrigerator.
4. Combine this mint oleo with cognac, add in one bundle worth of mint (leaves only).
5. Reseal with the vacuum machine and let sit overnight in the freezer.
6. Strain through a fine mesh chinoise.
7. Strain through a fine mesh chinoise. (Will keep indefinitely in the fridge.)

**Mint and Lime Oleo

---

Ingredients

• 2 bundles of mint (stems attached)
• 6 limes, zested
• 500g sugar
• 250g water
• 10g citric acid powder
• 5g malic acid powder

Preparation

1. Combine sugar, mint, lime zest, and powdered acids together in a vacuum bag.
2. Vacuum seal on high setting and let rest in the fridge overnight.
3. Add 250g cold water, stir to combine, and strain through a fine mesh chinoise.
4. (Will keep for up to a month in the fridge.)

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An expert in cocktail craftsmanship with extensive whiskey knowledge, Tony Arnone has over a decade of bartending experience.

Arnone serves as the lead mixologist at The Barbershop Cuts & Cocktails in The Cosmopolitan of Las Vegas. He leads whiskey tastings and crafts whiskey-based cocktails for the popular speakeasy. Starting as a flair bartender, Arnone has traveled the world, creating nearly 50 different cocktail menus in countries such as Thailand, China, and the Philippines.

Arnone’s journey in the beverage industry began over ten years ago at a chain restaurant in Missouri. Ironically, he fell into bartending by accident after taking a dishwashing job as a teenager. Working his way up to bartender, he discovered a passion for the craft.

“I had no idea at the time how much I would fall in love with the industry. That love led me to start competing in flair and mixology competitions worldwide, giving me recognition among hospitality groups and accredited mixologists. Eventually, it landed me in Las Vegas, where you can see me behind the bar at The Barbershop Cuts and Cocktails by Clique Hospitality.”

For Arnone, the most rewarding aspect of bartending is the people. Over the years, he has built relationships with individuals and groups from diverse backgrounds, allowing him to grow personally while enhancing others’ lives. He believes that creating a memorable experience for customers is essential. He advises new bartenders to work diligently and immerse themselves in every aspect of the craft and business to gain respect and success.

Arnone emphasizes the importance of customer interaction as a crucial skill for bartenders. He believes that bartenders should make customers feel part of the enjoyable time behind the bar. For those looking to pursue bartending as a lifelong career, Arnone offers five, very specific tips: “Follow your passion, profit will come; get comfortable with being uncomfortable; invest in comfortable, indestructible shoes; naps are not just for old people; and maintain a team mindset, as a bar is not a one-person operation.”

His charismatic personality and bartending expertise have led him to be featured on TV shows, but Arnone does not consider these appearances his greatest accolades.

“My greatest accomplishment is hearing my guests tell me: ‘This was the best experience we’ve ever had,’ and ‘This is our new favorite place to come.’ Moments like that are why I love this profession.”

Yael “Stormborn” Vengroff, is a fierce talent shaping today’s cocktail culture with her innovative libations.

Stormborn, a dynamic figure shaping today’s cocktail culture with her innovative libations, embarked on her journey in New York City’s East Village, starting as a barback and seizing every opportunity to learn. Her relentless drive and eagerness to master the craft led her to work alongside industry giants like Alex Day, Audrey Saunders, and Giuseppe Gonzalez. Her accolades include winning the national Speed Rack Championship and earning the title of “Fastest Hands in the West.” She’s also been recognized in Zagat’s prestigious “30 Under 30” list, showcasing her ascent from barback to nationally acclaimed mixologist, mirroring the evolution of modern culinary and cocktail scenes.

Stormborn’s newest venture is brand ambassador for STRANGE WATER Coconut Water. With a background in beverage operations for STRANGER THAN, Stormborn has collaborated with Tal Ohana for about three years. Their partnership began with a shared passion for creating unique and experiential impacts in the event space. When Ohana expressed interest in developing a coconut water brand, Stormborn immediately offered a connection, leading to the first samples and subsequent development of the product. This collaboration has allowed Stormborn to make significant contributions to product development alongside her partner.

Outside of traditional hospitality, Stormborn serves as the VP of Beverage and Operations for globally recognized events such as Mayan Warriors, Boiler Room, and STRANGER THAN. This extensive experience in the event industry has fueled her desire to make a global impact through beverage programming. Stormborn aims to influence people across state and country lines by bringing innovative drinks to festivals, events, and the product development sphere with STRANGE WATER.

“I would love to make a global impact. As a beverage programmer for corporate international entities, the idea of affecting people across state and even country lines with liquid to lips is immensely stimulating to me,” says Stormborn.

Stormborn has recently been experimenting with sparkling coconut water in her cocktail creations. With zero-proof cocktails on the rise, Stormborn says coconut water is a perfect fit. “I am an absolute sucker for anything sparkling. To us (Tal Ohana), it was important to be able to provide a hydration worthy beverage that also packed immense flavor. I had messed around with attempting to carbonate coconut water for years and the yield was always a bummer. The idea and influence for the sparkling SKU (STRANGE WATER) was very much based on hydration, but also on impacting the flavor and dilution of a drink in a much more magnificent way.” Her creations, such as the perfectly balanced Guava Coconut Paloma with tangy Blanco Tequila, the boldly complex Smokeshow driven by Mezcal, and the uniquely aromatic Yuzu Spritz, highlight her innovative approach and commitment to quality, while keeping approachability intact. As someone who has successfully navigated a highly competitive industry, Stormborn has simple advice to give to aspiring mixologists:

“Learn how to build your own knight. No one else is doing this for you anymore.”

Guava Coconut Paloma

Ingredients:

• 1.5 oz Blanco Tequila
• 0.75 oz Grapefruit Juice (fresh or perricone if possible)
• 0.75 oz Lime Juice (fresh or perricone if possible)
• 0.75 oz Guava Cordial (special Yael concoction)
• 0.5 oz Ancho Reyes Verde
• 1 oz Sparkling Coconut Water

Yuzu Spritz

Ingredients:

• 1.5 oz Gin
• 3 oz Junmai Sake
• 0.5 oz Lime (fresh or perricone if possible)
• 0.5 oz Simple Syrup
• 0.5 oz Yuzu Juice
• 2 oz Sparkling Coconut Water

Smokeshow

Ingredients:

• 1.5 oz Mezcal
• 0.75 oz Lime (fresh or perricone if possible)
• 0.75 oz Pineapple Juice
• 0.75 oz Cinnamon Syrup (use Monin Cinnamon or make your own*)
• 1 oz Sparkling Coconut Water

For each cocktail: Combine all ingredients in a chilled glass and enjoy!

Ming River is a smooth introduction to one of the most important spirits in the world: baijiu.

This Chinese spirit is made from predominantly fermented sorghum, which is distilled into a vibrant spirit, unlike anything you’d find in the West. It’s fermented with qu, a nearly five-thousand-year-old Chinese technique using native yeast to ferment grain in solid rather than liquid form.

“Baijiu is the world’s most popular distilled spirit by both value and volume, so any spirits education that doesn’t include it is woefully incomplete—and a lot less fun,” says Derek Sandhaus, co-founder of Ming River and author of two books about baijiu, including most recent, Drunk in China.

“It’s important that people understand that baijiu represents techniques and traditions that date back to before the beginnings of Chinese civilization, and so it’s important to treat it with curiosity and respect.”

Don’t worry if you don’t know much about baijiu, because it’s never too late to discover the national spirit of China. There are roughly 10 thousand distilleries in China producing around seven billion liters of baijiu, according to Sandhaus. That’s a lot of spirit and a lot of opportunity to get creative.

Because the best part about baijiu is that no baijiu is the same.

“It is not one spirit, but at least twelve unique spirits that can be as different as gin is to tequila, so a bartender needs to understand what style they’re working with and what it brings to a cocktail. You can’t just swap out one baijiu for another,” shares Sandhaus.

So, where does the tiki fall into this? Ming River is that spirit that shows you just how flexible and friendly baijiu is behind the bar.

“Ming River is what’s called strong-aroma baijiu, Sichuan’s signature style. It’s fruity, floral, and funky, with dominant notes of pineapple and anise, and an earthy finish. It’s perfect for tropical tiki-style drinks because it plays a lot like a high-ester rum or rhum agricole in a cocktail,” says Sandhaus.

When it comes to applying baijiu, it’s all about going back to the basics—a/k/a using your tastebuds. Sandhaus urges you to try it neat even if you have a recipe in front of you. “Baijiu is made with wild yeast, so there’s a lot of natural variation and no two baijius are alike, even within the same style.”

The second tip is our favorite—mind the funk. “Certain ingredients that you’ll find in the tiki back bar do a good job of mellowing the funk without losing what makes baijiu special. In particular, falernum/almond and coconut do the trick,” says Sandhaus.

Many bartenders are already getting creative with baijiu tiki cocktails in imaginative ways. Sandhaus shared a couple with the Chilled team, and our thirst hasn’t left us yet.

“One standout is Ashley Mac’s Hai Seas Daiquiri, a baijiu-rhum agricole hybrid that really plays into Ming River’s culinary roots with the addition of a numbing-spicy-sweet Sichuan peppercorn-infused simple syrup,” says Sandhaus.

“Also, just last week, we had the pleasure of working with the great Amie Ward, whose Red Bean-a-Colada is perhaps the finest frozen baijiu drink I have ever tasted.”

So, have you experimented with baijiu yet?

“The use of balsamic in cocktails began as an experiment by creative bartenders who were looking to push the boundaries of traditional recipes.”

That’s according to Claudio Stefani Giusti. If his last name rings a bell, it may be because Claudio is the 17th Generation owner and CEO of Guisti, one of Italy’s most iconic purveyors of balsamic vinegar.

For over four centuries, the family-run company based in Modena, Italy has been producing balsamic vinegar, crafted from grape must. This versatile condiment has evolved into a culinary staple, whether enhancing salad dressings, marinades, or adding a finishing touch to dishes like tomatoes or mozzarella. While its global kitchen fame is indisputable, balsamic vinegar’s emergence as a distinctive addition to bar carts is rapidly gaining popularity in Italy and beyond.

“People have been discovering that the complex flavors of balsamic could add a unique dimension to drinks,” explains Claudio.

“It brings together sweetness, acidity, and a hint of umami in a way that no other ingredient could. As these innovative cocktails started gaining popularity, more and more mixologists began incorporating balsamic into their creations, and a new trend was born.”

In fact, thank the actor and Italian travel food host Stanley Tucci for the spike in interest. “We’ve noticed a significant uptick in the popularity of balsamic cocktails in recent years and in the US thanks to the Negroni with a Twist that Stanley Tucci made using our balsamic vinegar in his show Searching for Italy,” Claudio says.

“It’s been wonderful to see our balsamic vinegars being featured in cocktail recipes across the globe, from trendy bars to home gatherings. I think this trend is here to stay, as more and more people discover the joy of experimenting with balsamic in their drinks.”

Aside from Negronis, balsamic can also easily be incorporated in classics like a Manhattan, a Boulevardier, and Martinis. Claudio’s personal favorite is a Balsamic Tom Collins. “It’s a delightful twist on the classic cocktail that showcases our 5 Gold Medals balsamic vinegar,” he explains. “The combination of gin, cherry liqueur, lemon, sugar, and our 5 Gold Medals balsamic creates a harmonious balance of flavors.”

Make your own Balsamic Tom Collins at home using the recipe below and see what all the fuss is about.

Gin, Liqueur

Balsamic Tom Collins

Ingredients

• 4 and ½ oz. Gin
• 2 oz. Cherry Liqueur
• 2 oz. Lemon Juice
• 1 bar spoon Sugar
• 1 bar spoon Giusti ‘5 Gold Medals’ Balsamic Vinegar

Preparation

1. Combine all the ingredients in a shaker with ice.
2. Shake well and strain into a tall glass filled with fresh ice.
3. Garnish with a lemon wheel and a cherry.
4. Enjoy responsibly!
5. This combination of gin, cherry liqueur, lemon, sugar, and our 5 Gold Medals balsamic vinegar creates a harmonious balance of flavors that's sure to impress.

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