I don’t know if it has something to do with the fact that I’m turning 35 this year, but I’m not that tolerant to alcohol anymore. Quite honestly, even in college I never was the guy who could chug a whole 26 oz of spirit in a party and still being able to go to the gym class the day after but still… I feel like I’m getting old and I hate it.
The process of clarifying drinks may sound like a new trend or like another innovation from modern mixologists to make cocktail making yet more complicated but it’s not. Some writing track clarified punch recipes from as far as the early 18th century. Even Benjamin Franklin had a recipe of his own. While some say that clarifying a punch with milk was to make it easier to digest, we can say for sure that such process changes massively the flavours of said punch. The acidity from the citrus and strength of alcohol become smoother while the mouthfeel gets pleasantly silky.
Surprised to see my name instead of Jean-Félix as an author in that cocktail section? That’s because I needed to talk to you about that place. As you already know, Jean-Felix is a bartender, and an AMAZING one. He got me really picky about cocktails. As I’m used to drinking what he does for me all the time, I’m not easily impressed anymore when I go to cocktail bars and this, no matter where we are in the world.
What’s up everybody! Valentine’s day coming and I’m sure many of you are looking for the perfect gift. Well, this might save your day. I just tried a new gin from Belgium and it’s INSANE!!!
I must say I’m not the one who usually like the “not London dry style” when it comes to gin, but in this case, the ingredients line up really teased me. I think the word “tease” fits perfectly the mood here since X-Gin self-proclaimed themselves an aphrodisiac gin. Well, I don’t know about that yet but the cocoa and vanilla in the mix, added to the marketing of the aphrodisiac property make of this gin, on top of being delicious, the perfect Valentine’s day gift. Don’t you think?
Enter the Legacy! That’s what 3 of my friends will try to do this Tuesday in Miami during the Bacardi Legacy national finals, one of the most prestigious cocktail competitions in the world. For the past few months, waiting for the live national finals, every regional finalist been trying to spread their cocktail as much as they could in order to make of their creation, the next Bacardi modern classic cocktail.
What’s up guys! Don’t know about you but I’m the kind of man who believes it’s always fun to talk about cocktails and today is no exception.
When I first started bartending, the Old Fashioned was for me the Holy Grail of cocktails. It transformed what I found back then to be a strong, harsh and throat burner spirit into a smooth and sweet deliciousness. Of course, before I was using way too much sugar because, let’s face it… I didn’t like much the taste of straight booze back then. Well, those days are long gone. Even though I decreased by half the amount of sugar I was using before, I still find the Old Fashioned cocktails a tad bit on the sweet side. But when I’m in the mood, it’s a great sipper. For whom the Whiskey cocktail is their jam, here’s three recipes you have to try if you haven’t already.
Why make things complicated when they can also be simple?
For some reason, I sometimes have the feeling that those who took the nerdy turn of cocktail making, myself included, believe that complicated is the synonym of good. This is what some wants you to believe because they want to feel like they do something house bartenders can’t achieve. But don’t be fooled, most of the time, the secret of a great recipe is simplicity. E.I. Most of the classic cocktails that been enjoyed all around the world for decades contains no more than 3 to 4 ingredients.
I remember waking up that day, telling myself it would be nothing but another Tuesday at the bar. Well, you got to believe folks because that day, one of the best chefs I know asked me to participate in his upcoming book. Chef Stephane Modat, the genius behind the amazing food program at the Fairmont Château Frontenac, wanted to add a cocktail section in his book, representing what he likes about cocktails. Some must be super simple drinks because … let’s face it, when a chef, sometimes all you want is a quick fix after a crazy night in the kitchen, right? But he also wanted some to be more elaborate. One of them, using a technique and ingredients that could be used in both, cooking and cocktail making. The first idea that popped my mind was to make a cocktail involving the “fat wash” technique.
What’s up guys! I’m sure you will agree with me on how satisfying it can be to eat foie gras in Paris, pizza in Naples or poutine in Quebec! Right? Well, this past fall I checked one more thing off my foodie bucket list… I drank my first Valencia Horchata in Altea! Sefra and I, with some dear friends were walking on the beautiful beach of this little Spanish city when I suddenly saw a sign saying, “Helados artesanos Horchata.” That was it! 2 minutes later we were sitting on a sea-side patio, on a beautiful sunny day, having a refreshing Horchata. I’ll never forget this!
