Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 88 of 152

86 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 2017 BEVERAGE SERIES offers a riff on a Manhattan with apple-flavored brandy, Tennessee whis- key, Italian vermouth and a vintage port called the Jack Taylor. The restaurant offers another riff on a Harvey Wallbanger with vodka, a sweet Italian herb liquor, bitters and orange juice freshly squeezed to order with an extra kitschy name: I Hardly Knew Her. In Chicago, Whitney Morrow and Gary Matthews of Drumbar developed a line of cocktails based on binge- worthy Netflix shows. Orange is the New Black features mango brandy, lemon, salted sweet potato, an orange flavored cognac and Thai bitters. Stranger Things pairs vodka with sherry, concord grape juice, lemon, fen- nel and Ylang Ylang flower. And Narcos combines Tangueray 10, peated scotch, elderflower liqueur and house-made lime cordial frothed with an egg white. Bottled-Aged Cocktails While barrel-aged cocktails might have been the thing last year, bartend- ers continue to move on to bottles as a more neutral-tasting, non-reactive vessel for batching, Goldman notes. Barrels can add a certain complexity when done right, but they can also ruin ingredients when done wrong or over- aged because it starts to taste like the wood, Goldman says. "Bottle aging al- lows the cocktail to develop complexity within itself. A three-year, bottle-aged Manhattan will have more complex flavors that you wouldn't be able to get just from making cocktails a la minute." Of course, bars can charge more for these premium drinks, and, in essence, they must do so in order to recoup the upfront expense. With bottle aging, operations don't earn any profits on the product until it's sold. At Bodega in Chicago, Christian Hetter bottles boozy, carbonated bever- ages like the Fizzy Red (tequila, Aperol, grapefruit lime), Blue (gin, an aperitif wine, blue caracao, lemon, absinthe), and Purple (pisco, maraschino, lemon, violette). He also makes glass flask drinks like the Traveler with bourbon and French aperitifs, and the Hip Flask with rye whiskey, rum, a rhubarb liqueur and masala wine. Inverse Cocktails Bitters and aromatic liqueurs continue to emerge as the cocktail front-runner for many bars, which balance these with other secondary ingredients that feature more citrus or sweetness, ac- cording to Goldman. McDonald also notes a growth in both artisan and homemade bitters. "We're seeing more use of old fashioned bitters, Pimms, Fernet-Branca, and the use of more digestifs and aperitifs," she says. Even the classic champagne cocktail coated in bitters with a sugar cube and lemon twist has made a comeback. Craft cocktails may seem over- played, but bar consultants and bar- tenders show us that couldn't be further from the truth. Thoughtful innovation, brand authenticity and service continue to shape craft cocktails. FE&S As part of today's craft cocktail experience, bars like Bodega use fewer ingredients and have the bartender face customers so they can see the ac- tion. Photo courtesy of Bodega Ultrasonic Cocktails In the world of molecular cocktail- ing, there's a new trend taking shape worldwide: ultrasonics. At The Whistling Shop in London, bartenders experiment using ultra- sonic sound waves to turn liquid into vapor. This takes shape as an inhaled, versus ingested, gin and tonic. An ultrasonic bath, similar to a sous vide machine, can also help infuse flavor or quick-age bottled cocktails, according to Josh Goldman of Soigné Group. "You Cryovac the liquid, add it to the bath and it ages the flavor in much less time," he says. "This technology used to be used primarily with wine years ago."

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAY 2017