- flavour
Last November, Yoann Lazareth, Assistant Bar Manager under Anthony Boschat at the Beau-Rivage Palace in Lausanne, welcomed me at the BAR for a tasting of their Autumn-Winter 2016 cocktail menu. While enjoying their impressive drinks, I seized the opportunity to learn a little about the creation process of a palace cocktail menu. The democratization of the palace universe When one thinks of palace hotels, what comes to mind is luxury and elegance. While the quality of hospitality remains high and, let’s be frank, the room prices unattainable for most people, part of the services have become more affordable; a change
On Friday I participated in The Art of Blending, a 1 hour scotch blending masterclass at Chivas Regal’s pop up bar The Blend at the Truman Brewery in London. After quickly sipping a welcome cocktail at the bar, I followed the rest of the participants in the back room, especially designed for classes and private events. After a quick word about the production process of whisky, we were lead through a short tasting of different types of single malts (Speyside, Highland, Lowlands and Islay) and a grain whisky. It was then time for us to play master blenders and make
Mister Bitters is, according to the brand’s website, “Australia’s very first bitters company”. It was started after the owner and bartenders of Lily Blacks, a cocktail bar in Melbourne famous for its extensive collection of more than 300 bitters, started creating their own house blends (including special blends for events such as the Australian Formula 1 Grand Prix) under the name Mister Bitters. For approximately two years, their products were used by bartenders in other cocktail bars around town to certain success. Mister Bitters went commercial in May 2014 after the original team associated themselves with Only Bitters, an Australian
Mister Bitters Honeyed Apricot & Smoked Hickory is a bitter that was created by bartenders in Australia after Baron von Mustache Smoked Apricot Bitters run out. The honeyed apricots are macerated “sous vide” as they take a long time to give out their flavour, while the hickory is smoked with a smoking gun. The honey used to sweeten the apricots is made from the leatherwood tree, a species endemic to forests of western Tasmania. The plant is difficult to access as it grows deep within these forests and beekeepers have to camp in the forest during harvest season between January and
“Pairings, recipes and ideas for the creative cook”…and the creative bartender! Although intended for cooks, Niki Segnit’s book will also apply to professional and home bartenders. The author has gathered 99 flavours and sorted them into 16 different families (spicy, fresh fruits, creamy fruity, citrussy, bramble & hedge, floral fruity, earthy, etc.). From there she’s catalogued an extensive number of possible pairings. Some are familiar, others are surprising, if not audacious. Coffee and avocado, coffee and goat’s cheese anyone? While some pairings might be difficult to adapt to drink creation, some can serve as the base of some rather interesting