Intelligent Bartender

As the temperature continues to warm Canadians are increasingly thinking about what they’ll be sipping on this summer. While most bars have a lengthy martini list, many consumers are looking for new drinks served in something other than a long stemmed V-shaped glass – so much so that the apple-tini was officially laid to rest at last year’s Tales of the Cocktail, an internationally acclaimed festival attended by mixologists worldwide.
Last summer the mojito took hold of restaurant patios and is now a mainstay on most cocktail menus. Today, many bartenders are using it as a jump-off point, adding fresh ingredients to create refreshing culinary-style cocktails. Freshly squeezed citrus juice is taking the place of bar mix. And raw cane sugar and simple syrup (sugar syrup) are gaining in popularity as they blend best with heavier, richer spirits. Speaking of which, rum, gin, tequila and whiskey are becoming the base spirits of choice as they’re not only versatile but have complex flavour profiles.
Enter Cachaça (pronounced ka-sha-sa), a less refined version of rum. Though a recent addition to Canadian store shelves, this sugar cane-based spirit is actually the world’s third most popular. Ever-present in South America’s most populous nation, Brazil produces 1.3 billion litres of Cachaça each year although only one per cent of that volume is exported. Canadian bartenders have recently become acquainted with the spirit, which is most commonly used in Caipirinha (pronounced kie-pee-reen-yah). Caipirinha is a balanced cocktail that employs the four main flavour elements – strong (rum), weak (crushed ice), sweet (sugar) and sour (lime).
There’s no denying tequila’s affiliation with Mexican vacations or rum’s association with sweet Caribbean cocktails topped with miniature umbrellas. What’s unfortunate is some people, bartenders included, have pigeonholed these versatile spirits. However, as consumers demand more sophisticated hand-crafted cocktails tequila and rum are fast becoming the base for a myriad of distinguished drinks, including Fresh muddled fruit Margaritas, Agave Sours, and Jalisco 75 with Tequila, agave nectar, lime and champagne to top it all off.
This isn’t to say all “classic” cocktails are on their way out; in fact, many are making a comeback. Drinks like the daiquiri (rum, fresh lime and sugar), the Papa Doble (rum, lime juice, grapefruit juice and maraschino liqueur) and the Dark and Stormy (dark rum and ginger beer) are not only easy to make but simply delicious.
If planning to rebuild a cocktail menu this summer, try to avoid making it too much of a collaborative effort. The task should be delegated to the most inspired bartender who creates a set of recipes that are followed by all other staff members. The trick is to keep the drinks simple – no more than four ingredients per cocktail – so everyone can execute them consistently. Avoid creating a long list of vodka-based martini cocktails. One or two is fine but remember it should be a new cocktail list, not another martini menu. Then, when the list is complete, invite all staff to participate in a tasting as this helps them sell the drinks.