It’s not just great company, but it’s finding the right mix which makes the special party.
The popularity of cocktails is undergoing a resurgence, with part-goers becoming bored with the traditional, the predictable, as they take of those late night jaunts into the city, or a meetup at a colleague or friends house.
To the fore, new style martinis, such as watermelon, pomegranate or other soft palate fruits gain popularity. Other mixologists may consider something less intoxicating, such as a punch, using a well known brands with elderflower and lemonade, but with a dash of your favourite spirit.
Harnessing the right ingredients falls under the category of liquid couture, as the growing popularity of cocktails continue to grow and grow.
Every industry has their talent, from your Gianni Versace’s to Prada’s to Joël Robuchon, the cocktail bar scene is no exception; with Jerry Thomas, perhaps the most famous bar mixer in the world
Bar owners are increasingly looking for niche brands and hard to find ingredients for both regular and bespoke productions. With professional bartending now a certificated artform, many of the ingredients are hard to find for a reason. With many designed for specific tastes and mixing structures, the brand would not market very well if mixed incorrectly. So what about the mixes we can do at home? Most people can shake together a cocktail that is tasty, somewhat unique and can go with practically everything.
Keeping it seasonal?
In spirit of Christmas, the proactive among us will be stocking up on knowledge ahead of time. To start things off try fresh blackberries, mixed with champagne, even sprinkle some gingerbread on top.
Worldly Taste…
And the most famous Cocktail in the world? A drink by the name of Old Fashioned has gained the number one spot as the king of cocktails, containing bourbon muddled with bitters and sugar, garnishing with a zest.
Go to many top-tier bars and you will think you have walked into a live scene from the latest James Bond movie. You are met with a slick looking bartender with perfect hair, a military grade shine on their shoes and a rather serene look on on their face. This level of concentration is needed at the top end of the market, with a memory akin to that of an astro- physicist, cultivated through years of effort. It is not just Sushi Chefs whom have the privilege of such imagery; but of course, considering food along side your drinks menu is key. Our article on Sushi may just be the tip. Back to drinks, from the original 7 types of mixes which make up the base of a standard cocktail, the industry has spawned literally thousands of well, cocktails. For the learner this is a challenge, for the marketeer, a prime opportunity. Be it French, Italian, or back home in the Good ol USA, drawing inspiration from the cultures and flavours of the local area is a strategy used by many owners, as they tune into that new and unique mix; signatures sell.
According to experts, the first recorded example of an official cocktail was the Sazerac, a blend whisky, absinthe, whisky (of course), and sugar. The most requested cocktail is a Margherita, whereas if you want to forget entering the bar in the first place, order an Aunt Roberta, which is said to contain up to 100% alcohol. Leave your keys at the door.
$19000 & counting
Who’s round was it? Back to the Bond theme, this will both shake and stir those with wads of spare cash visiting Tokyo; the Diamonds are Forever cocktail. Presuming it is not one for those more accustomed to “Hashigo” or Pub crawls, made with fresh lime, Absolut Elyx Voka and a one carat diamond exquisitely placed in the bottom of the glass.
Now there’s a tip for the Taxi driver they will never forget.
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Some Useful links
Connaught Cocktail Bar, Ritz hotel London: 020 7314 3419. Brandy Library, New York: +1 212-226-5545. Bar Trench, Shibuya, Tokyo: +81 3-3780-5291.
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