Intelligent Bartender

Keep the salt on the outside of the glass; nobody can indulge in a great cocktail when it tastes like they are drinking ocean water!

As a Canadian, when I think of tequila I get flashbacks of an all-inclusive vacation in Mexico with a hangover. To most of us, it’s simply a shot that gets thrown back with a lick of salt and a squeeze of citrus fruit to kill the after taste. All of that is about to change…

Tequila is one of the more versatile spirits. It’s diverse and its great depth of flavour makes it a natural ingredient for cocktails. Despite a massive worldwide tequila shortage in 2000 and the resulting increase in price as supplies diminished, tequila remains one of the premier spirits on any bar south of the border. While vodka still reigns supreme as the number one spirit sold, the cosmopolitan falls a distant second to the margarita which is the world’s most popular cocktail, and has been for years.

In London, England, tequila is such a phenomenon that there are upscale tequila bars boasting tequila lists with 300-400 brands, including Extra Añejo (Aged) sipping tequilas priced in the stratospheric range of a great single-malt scotch. As Canadians, we’re somewhat limited by the small selection of tequilas on offer in liquor stores. Most provinces (with the exception of Alberta) have only a few dozen tequilas available for sale, however, most government agencies will special order the top shelf brands on request. To simplify things, here are a few tequila facts to dispel the rumours. Tequila is usually bottled in one of five categories. Only the first two should be used to mix cocktails.

• Blanco “white” or plata “silver” – not aged white spirit.

• Oro “gold” – unaged or young, which means that caramel, fructose, glycerin and wood flavoring can be added to resemble aged tequila.

• Reposado “rested” – aged a minimum of 2 months but less than a year in oak barrels.

• Añejo “aged” or “vintage” – aged minimum one year, but less than three years in oak barrels.

• Extra añejo “extra aged”– aged minimum three year in oak barrels. This is a new category established in March 2006.

One of the greatest rumours surrounding tequila involves the presence of a worm in the bottom of the bottle. In fact, the worm phenomenon was started in the 1940s as a marketing gimmick. The worm lives on the Mezcal plant. It’s harmless to consume and is only found in select brands of Mezcal. Mezcal is a Mexican distilled spirit made from the agave plant, and covers any agave-based liquors that are not tequila. Tequila is a Mezcal made from the blue agave plant in the town of Tequila, Jalisco, much like cognac is a brandy made in the cognac region, or champagne is a sparkling wine from the champagne region.

One reason margaritas may have never enjoyed the same success in Canada as they have in the south is due to the fact that most bartenders who are not properly trained rim the glass with table salt and the three tiered rimmer “dip and dunk” method. When you’re rimming a margarita glass remember that the rimming ingredient belongs only on the outside edge of the glass, not on the inside, where it will likely become part of the cocktail. Moisten the outside of the glass with a lime and roll the moistened surface in coarse sea salt or kosher salt for your glass rimmer. It’s the easiest way to ensure that your glass is not overloaded with salt. If you must use the dip and dunk method, please do yourself and your guest a favour and wipe the excess off of the inside of the glass with a beverage napkin before you pour the cocktail in and inadvertently create a salt water margarita.

Following the infusion trends of vodka, rum and gin, several tequila distillers have jumped on the flavoured spirit bandwagon. I have tried quite a few but recently came across a new one called Kaban which produces 100 per cent agave tequila in lime citrus, tropical pineapple, and most notably tangerine-infused varieties. All are good, but the Kaban Tangerine goes brilliantly in this month’s cocktail of the month – the azure margarita. The synergy of tangerine with the larahas orange flavour of Blue Curacao is a natural match that is appealing to both the eye and the palate.

Made correctly, the tangerine-infused azure margarita will sell itself. With guests rightly demanding more from their bartenders and their dining and drinking experience, it’s important to make sure your staff has detailed bartender training. Until next time keep ‘raising the bar’ in your establishment, because if you don’t, someone else will!

The Azure Margarita
1 oz. Kaban Tangerine Tequila
1/2 oz. Blue Curacao
3 oz. Island Originals Margarita Mix
Sea salt rim and garnish with and orange and cherry

Displaying something exotic on the bar opens up your guests' eyes to all of the possibilities, and allows you to show off what your capable of working with!

The kitchen and the bar have always had a peaceful coexistence and freshness has always been a key ingredient to the success of any kitchen. The same is quickly becoming true as consumers are demanding the same fresh, handcrafted care from their mixologist as they do from their chefs. It’s rare to find a bar chef who can take the principles of traditional mixology, and synergize them with fresh ingredients to create cocktails that take your dining and drinking experience to a new level.

Bar chef Rob Montgomery of Toronto’s Vertical Restaurant imports fresh ingredients from all over the world to give his guests an unparalleled cocktail experience. He agrees that when creating cocktails, it was all about balance. With deep roots in the kitchen, many of the principles of Rob’s cocktails come from culinary applications, but a real passion for service and synergy is what sets him apart. “I like to use fresh and seasonal ingredients when I’m creating a cocktail for my guests, our kitchen prepares seasonal dishes, and our bar program is no different,” he says. “Often, having fresh dragon fruit, key limes, lychees, loquat, or rambutans in plain view sparks a conversation and inspires a you to try something you other wise might not have.” “Keep it simple, do it right, all it takes is a little effort on our part and the results are phenomenal,” says Montgomery. Product knowledge is fundamental to any great bar chef. Knowing the principles of cocktail synergy can help turn an average bartender into a great mixologist. Each element in the illustration below plays a part in the drink’s taste, and ultimately guest satisfaction. With this philosophy in mind you can easily start pairing cocktails with the food on the menu, much like the way we’ve traditionally matched wine and beer with food.

Pairing wine with food is not a new principle, but according to Niagara wine consultant James Gaade, the traditional rules of thumb i.e. pairing red wines with red meats and white wine with chicken or fish have been replaced with the concept that the weight of the wine is paired with the weight of the food. “Light reds like a Gamay are great with swordfish, and a full bodied Chardonnay can really complement a lighter meat dish like a beef stir fry.” The idea is that your food doesn’t overpower your wine or vice versa. Montgomery agrees and adds that using the principles of synergy you can use a sweeter white wine like a Reisling or Gewurztraminer to smooth the flavours of spicy ethnic foods, or a spicier red like a peppery Shiraz to kick the spice up a notch. It just depends whether you’re trying to complement or contrast your dish.

Kevin Healy of the Labatt Institute has some thoughts on pairing beer with food too! It’s not just about drinking Ocktoberfest beer with a fine link of German Bratwurst. Most lagers are lighter bodied beers and will complement a lighter meal such as mild flavoured seafood or game. Ales, on the other hand, are more full bodied and will complement heavier dishes like steak or ribs.

Given that cocktails often have higher margins than beer or wine, having cocktail suggestions for menu items is not such a crazy notion after all. As a mixologist, you want to use the drink to enhance the food experience, keep in mind the following rules when pairing.

Light bodied beers, like lagers, light bodied wines, and sweet and light cocktails will complement light dishes.

Heavier Ales, Spicy, full bodied wines like a Shiraz or Cabernet Sauvignon, or cocktails like a Manhattan, Caipirinha or Caesar will pair well with heavier meat or pork dishes.

Being trained on the products you are serving is paramount to the success of any bar program. Culinary schools spend years teaching their students how to create custom dishes, however, few establishments demand the same level of commitment and bartender training from their mixologists. I encourage experimentation (always in moderation) with the products on the bar. There are so many great products out there, and so many guests waiting to be inspired. Until next month, keep Raising the Bar, because if you don’t, someone else will!

Saint John Ale House

Blue Blazer at the St John Alehouse

The Saint John Ale House is known locally for its wide variety of tapped beers, regional Canadian cuisine, and as Eastern Canada’s premier cocktail destination.

Their cocktail list changes seasonally and always incorporates a healthy mix of both classic and contemporary cocktails using house-made ingredients.

For example, behind the bar are 15 different types of bitters (5 house made), and they create their own liqueurs and syrups, many from How to Mix Drinks; A Bon Vivant’s Companion by Jerry Thomas.

They use only fresh-squeezed juices in our cocktails, having done away with all post-mix products, ensuring a high standard for freshness and quality. Additionally they offer an exciting selection of world-class spirits and our first-rate selection of rums will rival some of the best lists in the country.

The St John Alehouse is centrally located with harbor views and in summer has al-fresco dining available with free live entertainment everyday of the week. They are internally connected to 2 major hotels and the famous Saint John City Market, the heartbeat of the city and source of many of their epicurian cocktail ingredients. The front entrance is connected to a city wide boardwalk, waiting upon your arrival with warm smiles and cold liquid remedies.  Definitely worth checking out the next time you’re on the east coast!

Fresh Ingredients in Cocktails make all the Difference

Alcoholic Punches

Hot on the heels of one of the most well-attended Mixology Mondays yet, the March round of MxMo could be even bigger. Hosting the March round (that’s Mixology Monday #47 if you’re counting) is Mike at Hobson’s Choice, and for this round Mike has chosen Punch as the theme.

Punches just seem like a great way to get a group of people socially lubricated on something tasty.  While everyone here in Toronto loves the concept of the hand crafted cocktail, a hand crafted punch is not only a bit of a lost art, but an effective way of articulating the finer points of mixology on a larger scale.  Thinking back to cottage weekends when we were younger, there were few summers when we didnt dump a bunch of booze in a bowl and mix it up with some fruit juice on Saturday, then wake up on Tuesday wondering what the hell went wrong.  Even drilling a hole in a watermelon and filling it with Gin is a bit of a primitive punch, although I think today’s offerings are a little more refined and tasty.

Chuck Norris doesnt throw up when he drinks too much... he throws DOWN!!!

Chuck Norris

225mL Sailor Jerry Spiced Rum
100mL Navan Natural Vanilla Liqueur
45mL Domaine de Canton
60mL Lemon juice
225mL Apple juice
100mL Pomegranate Juice
10 dashes of Fee Brothers Lemon Bitters

Combine all ingredients in a juice jug and chill for 1-2 hours before service to prevent dilution.  Pour chilled mixture into an iced decanter or punch bowl lined with apple and lemon slices.

Makes 1-12 servings depending on how much of a pussy you are.  The image of the can on the right has nothing to do with the punch recipe, I just thought it was funny… Chuck Norris doesn’t need an energy drink!

“Punch in the Grill”

500ml Sailor Jerry rum
1.5l peach juice
60ml lime juice
Whole Pineapple, orange and peaches.

Grill slices of pineapple and peach. Brulee orange segments. Allow to cool back to room temperature.
In your grandmothers crystal punch bowl, combine liquids and fruit pieces. Add 2 frozen water balloons (Chambord bottle sized/ balloon removed)
Have guests bring their own pimp cups. YEAH-AH!

“24 Hour Karate School” aka “Punch with a Kick”
24 hour Karate School

Inspired by Duggan Mcdonnell’s (Cantina / San Francisco) Tangerine Collins. I have given his recipe a few roundhouse kicks of my own, to end up with this Punch that even Chuck Norris would drink….and Mos Def would rap about.

Mos Def would be proud

300ml Shochu (preferably sweet potato based)
180ml Hendrick’s gin
300ml Freshly squeezed Clementine juice
60ml Freshly squeezed Lime juice
120ml Simple syrup
30ml Campari
4 dash MacMonster O.J bitters
2 dash MacMonster ODB bitters
Cava or Prossecco (to serve)
Flamed Orange zest (to garnish)

in a large container combine all ingredients(except sparkling wine) and chill for at least an hour. Fill a large pitcher with and fill with chilled mixture. Stir well. Strain into chilled coupe glasses(appprox 2/3 full) and top with Sparkling wine. Garnish with flamed Orange zest and serve.
This will serve a minimum of 8 drinks, depending on your glassware.
HI-YA!

MxMo (short for Mixology Mondays) is a global online meeting among bartenders who work towards making great cocktails around a specific theme (Hard Drinks, Punches, Vermouth Based Cocktails etc.)

Rob Montgomery and I have been keeping an eye on MxMo for the past 18 months, and have had many conversations about starting up one of our own to boost cocktail culture in Toronto.  We finally thought that it was time we stopped paying lipservice to making better cocktails and actually did something about it.

On Movember 30th, (yes Movember, check it here www.movember.com) a small group of bartenders from around our city gathered to work on some interpretations of “Holiday Cocktails.”  The timing seems relevant as we move into the busy holiday event season, who wouldnt want an excuse to have a great holiday cocktail?

First up was a welcome cocktail called the Honey Julep, a recipe of mine featured in the recent Drambuie re-launch recipe book.  The sweet and sour pink grapefruit juice complements the Drambuie really well and allows the freshness of the elderflower and mint to shine through.  This drink is perfect for summer, or a winter holiday getaway to a place that reminds you of summer.

Honey Julep

50ml Drambuie

15ml St Germaine Elderflower Liqueur

15ml Lemon Juice

30ml Ruby Red Grapefruit Juice

2 dashes of Angostura Orange Bitters

8-10 Mint leaves

Directions: Muddle mint leaves and bitters in a Boston Glass, add remaining ingredients and shake over cold fresh ice.  Double strain over crushed ice in a highball glass, and garnish with a mint sprig.

Next up was Ryan Powell with another Scotch based drink, his Maple Movember Manhattan.

Cocktail #2: Maple Movember Manhattan
2 oz Chivas Regal 12 Year Old
¼ oz ice wine maple syrup
¼ oz egg white
2 dashes Angostura bitters
Dry shake ingredients vigorously to properly froth the egg white then add ice and shake again.  Double strain into a rocks glass filled with crushed ice and sprinkle nutmeg on top to garnish.
Optional: Brule a misted Aberlour 12 Year Old on top.

This cocktail was inspired from a Manhattan.  For me, winter holidays and scotch go hand in hand.  I replaced the sweet vermouth with the ice wine maple syrup because that’s I wanted something a little sweeter and the maple syrup pairs well with the apple notes in the Chivas.  The egg white was added to bring a creamy texture to the cocktail, which again is popular amongst holiday cocktails.  The Angostura bitters adds a fantastic holiday spice to the cocktail as well as the nutmeg sprinkle on top.  For a little more showmanship and to add a little more strength to the cocktail, you can mist Aberlour over the cocktail and gently brule it.  The sherry notes from the Aberlour adds a nice touch to the nutmeg, maple, apple and spice.

Next up was Alejandro Giraldo with a Spanish inspired Cazadores Saludable.

50ml Cazadores Tequila
20ml Pama Pomegranate liquor
60ml Pink grapefruit juice
20ml Lemon juice
15ml Agave nectar

Shake ingredients vigorously with ice then double strain into a chilled martini glass and garnish with a fresh mint leaf.

Rob Montgomery stepped up with his “Ho Ho Ho…. It’s Brown Butta YO!”

30ml fresh lemon fresh lemon juice
15ml Gomme Syrup
50ml Brown Butter “washed” Jack Daniels
Lemon twist(to garnish)
Combine liquid ingredients in Boston glass and fill with ice.
Stir well for 60 seconds.
Strain into chilled coupe glass. Spritz twist over the top, wipe around the rim and float skin side up.

Scott McMaster (aka Dr. Evil) took to the bar with Cocktail #4 An Evil Christmas

30ml Skinos
15ml jager
5ml lime juice
30ml White cran

Combine in boston over ice and shake
Garnish with frozen cranberry

The boys from Skinos were kind enough to drop off a couple of bottles of their product back in the summer, and Evil thought it would be a good opportunity to try using the pine flavour of the Mastica in a holiday cocktail.  It is the best cocktail we’ve had with Skinos which has an admittedly unusual flavour profile.  If anyone else has had success with Skinos, we’d sure like to hear about it, as I’m sure the boys from Skinos would as they make their foray into the cocktail world.

Finally. in the spirit of getting away for the holidays, we thought it would be nice to end with an Aviation Cocktail.  I really like the flavour of Creme de Violette, and Maraschino Liqueur is hard to hate at the best of times.  Although they can sometimes be hard to find, I’m sure if enough people ask for it, they’ll become more readily available… they’re certainly worth the effort.

Present at the innaugural Toronto MxMo were: Alejandro Giraldo, Ryan Powell, Rob Montgomery, Caitlin Mason, Gavin MacMillan, Jessica Klug, Scott McMaster.

Absent: Elan Marks, Nick Nemeth, Renata Clingen, Nishan Chandra

For more tips on setting up a great holiday bar Click here

and if you’re really serious about getting into bartending and want to train with some of the best bartenders in the business, click here to see the next training dates with BartenderOne

The next global Mixology Monday will be taking place on December 14th… same bat time, same bat channel.

Click here to see the next event on Facebook

Just a quick post to mention two of the coolest videos I have seen in a long time.  The first is an assembly of 7 of my favourite mixologists who got together and shot a video that has to be seen… Check for Gary’s measured pour!  It’s a classic!  I had the privelage of attending a spirited dinner in New Orleans last summer where Gary was making drinks, and can give a first hand testimonial that he has a heavy hand.

The Magnificent 7 - some of my favourite Mixologists in action!

The second video is of Zack Prohaska who has been in Osaka, Japan for the past 3+ years, honing what I can only describe as, the most flair talent Canada has ever seen.  I’m proud to say that Zach was one of my first students, years ago, but the success is his, he’s certainly come light years past anything I ever taught him… In the immortal words of Mick Hasler “Goodonya Zack!”

When considering bartending as a career there are a few things that one should keep in mind.  It’s not all glitz and glamour, and although you can make gobs of cash doing it, the real money, as in most businesses goes to the ones who are truly committed to practising and perfecting the craft.

Are you a bartender?  Is bartending for you? Are you a member of the mixology camp or is flair your thing?

The reality is that there are few careers that give you the opportunity to network, make money and develop your own personal clientele with no upfront investment other than your knowledge of a well built cocktail.

Whether you chose to engage your guests with conversation, cutting edge cocktails or flair, creating a buzz is a surefire way to leverage viral marketing and have your guests coming back for more.  Here’s an example of a Melbourne bar called Der Raum, that entertains not only in cocktail theatre and molecular mixology but also by pure design ingenuity.