Tag Archives: tea cocktails

Bar Chef Finals – Winter 2011

Have you wished you could jump behind a bar with hundreds of ingredients, tastes, and ideas and be able to create the cocktail of your dreams?

On April 4th, 2011 the BartenderOne Bar Chef Finals took place at Empire Lounge in Toronto in Yorkville. As students, the mixologists had completed tasting over five hundred different spirits, bitters, liqueurs, sweeteners, types of citrus, infused foams and spirits, along with homemade syrups.

As mixologists, the students were asked to create an original cocktail from each of the 5 spirit categories. The cocktails could have been made with anything that the mixologists could think of; but were required to hold dear the traditional balanced cocktail theory. While they did have guidelines for balance, there were none for flavour profiles or presentation. Mixologists could incorporate elements that were taught in class such as: infusion, fatwashing, bruleeing, molecular mixology, spherification, custom foams, misting and much more.

As the student mixologists watched tentatively, their cocktails were tasted by three of Toronto’s top mixologists; Rob Montgomery, Gavin MacMillan and Scott McMaster. The students were were delighted to see that their hard work and development had paid off. The judges were impressed by all of the thought and effort that was incorporated into the final cocktails. The mixologists showed that they weren’t scared to test some boundaries in coming up with their very own recipes, and here are the top cocktails entered:

VODKA COCKTAILS

Strawbarb Bullets by Krissy Calkins

Strawbarb Bullets by Krissy Calkins

STRAWBARB BULLETS – By Mixologist Krissy Calkins

2/3 oz Strawberry reduction (no sugar added)
1/3 oz Rhubarb reduction (no sugar added)
1 oz Vodka
Shaken on Ice
Strain into Chocolate Cups
Float – Vanilla bean infused simple syrup on top
Served on a bed of Gram Crackers

Rainbow 1943 By Elizabeth Saad

Rainbow 1943 By Elizabeth Saad

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Organic Spirits and Liqueurs: Is a there such a thing as a “Healthy Cocktail?”

Cocktails that are created with care for the earth will show your guests' you care for their well being!

Cocktails that are created with care for the earth will show your guests' you care for their well being!

With public health awareness at an all time high, and a recovering economy that is shifting focus back on the environmental movement, more and more bars are making an effort to go green with their daily business practices for a handful of reasons. Organic ingredients are popping up at every turn, in fact more than 75 different types of Organic Spirits, Liqueurs, Wines and Beers are available in most provinces.

First of all, it’s important to identify the difference between a green cocktail and the absurdity of the healthy cocktail. Ordering up a beverage made with green tea liqueur is not going to earn you any points in the antioxidant cup. Organic Spirits, Wines and Beers are becoming more and more popular, new companies are jumping on the organic bandwagon, others have been quietly producing organic and sustainable products for decades. Do organic ingredients in a cocktail really make a difference? Are they any healthier for you? Aren’t cocktails are supposed to be a little bit naughty anyways?

To answer this question, we made three cocktails, one completely organic, one made with non-organic spirits, citrus and sweeteners, and one in the fashion commonly employed by most bars in operation in Canada today.

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Asian Inspired Ingredient Adds Zen to the Green-teani

Yes, you can have a cocktail and indulge in healthy antioxidants at the same time!

Yes, you can have a cocktail and indulge in healthy antioxidants at the same time!

There’s no doubt that the Far East has heavily influenced our health conscious way of thinking in North America. There’s something exotic about thousands of years of tradition and total body health that the Asian philosophy offers. From Tai Chi and Chai Teas (say that 5 times fast) to fresh ginger root, echinacea and other holistic and alternative remedies, we’re embracing eastern culture in both Canada and the United States like never before. Dr. Andrew Romanelli of the Sports Performance Centres says 75 per cent of his patients are looking to acupuncture as an alternative and less invasive form of treatment. What does this have to do with cocktail culture you ask? How about this for alternative medicine…

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MxMo.to – Tea Cocktails

Welcome to this months MxMo, before we start a special thanks to Cocktail Slut for hosting. Schedules didnt permit as large a gathering in Toronto as we would have liked this month, but Rob Montgomery came through with flying colours with “God Save the King” aka “Royal Gin Fizz”

God Save the King with home made MacMonster Bitters

God Save the King with home made MacMonster Bitters

Adapted from the “Silver King” from Wylie Drufresne’s restaurant WD-50 in NYC. A deceptively simple drink that is truly greater than the some of it’s parts. The “Silver King” contained no tea, so I set about to add some. My first attempt of tea infused sweet vermouth was tasty, but lacked a little punch. Digging around the fridge I found a bottle of Lyles Golden syrup. Perfect (give it a try instead of regular simple syrup in your favorite recipe). Once the ratios were right, I added a few drops of vegetable based red food coloring to give the drink a nice royal glow.

60ml London Dry Gin (I used Brockmans but any top shelf will do)
30ml fresh lemon juice
30ml fresh lime juice
45ml Royal Red Sizzurp**
1 dash MacMonster ODB bitters
1 egg white (approx. 30ml)
30ml sparkling water
Orange slice (to garnish)

Combine first 6 ingredients in boston glass and fill with ice. Shake it like you mean it. Then shake some more. Strain over fresh ice in a collins glass. Top with sparkling water. Garnish with orange slice and a straw. Serves 1. Word.

**Royal Red Sizzurp

360ml Strong Brewed Earl Grey Tea
120ml Lyles Golden Syrup
30ml Sweet Vermouth (I used Martini)
6 drops veg based red food color
Combine in a small pot and warm slightly to speed dilution
Will keep in the fridge for 3 weeks before losing freshness.

You can reach Rob at www.themiller.ca where he presides over the bar, or also at kidcampari@gmail.com

If you twit, you can keep up to speed by following @kidcampari, @mcmasterlive, ar @bartenderone

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