Welcome to the February edition of One for the Road, our new monthly column where we ask industry experts to weigh in on a theme or topic covered during the month.
For February, experts will be dishing about culinary cocktails, which we covered in this month's Spirited Stock: Mixologists "Freak It" with Culnary Cocktails, Innovative Concoctions at Bars and Restaurants. We asked:
What type of culinary-inspired cocktails are you seeing in your establishments?
Allison Kafalas, Director of Beverage, Americas, Hilton
Hilton properties across the Americas pride themselves on being imaginative leaders at the helm of today’s biggest beverage trends. With savory flavors continuing to usher in a new wave of cocktail inspiration, we’ve rolled out unique beverages that incorporate a more "umami" drinking experience in exciting and uncommon ways.
For example, Hilton Columbus Downtown serves an ‘Everything Gibson’ martini featuring Vodka infused with Everything Bagel seasoning as well as ‘The Decoy’ featuring Duck Fat Washed Bombay Sapphire Gin and a bourbon-based ‘Butter Cow’ made with buttered popcorn stock and M&Ms for a complex sweet and salty version of an Old Fashioned. These are just a few ways the team has put an unexpected spin on classic cocktails!
Another example that serves as a standout visual experience is the martini trolley service at Signia by Hilton Atlanta’s signature restaurant Capolinea, which provides visitors with incredibly memorable flavors. Here, guests can order the ‘Gabagool Martini’ featuring vodka infused with premium cured meats including capicola and salami. They also serve a ‘Creamsicle 75’ that is garnished with the most delicious burrata foam (yes, burrata cheese!) and is also available as a non-alcoholic beverage for an exceptional zero-proof cocktail experience.
Dana Lachenmayer, Head Bartender at The Wesley, New York, NY
Here at The Wesley, all of our cocktail or zero-proof offerings draw inspiration from the culinary in some way. Housemade tinctures, shrubs, and foams, sharing seasonal ingredients with the kitchen, are at the heart of our bar program. 'Flight of the Concord' is a great example, as it is a riff off a dish in its entirety, the PB&J sandwich. Local Hudson bourbon is fat washed with a black sesame tahini and paired with a housemade Concord grape-Tonka bean syrup, for a nut-free, elevated take on the classic PB&J.
Jason Kaplan, Bar Manager, Coquette, New Orleans, LA
We always try to work with the kitchen and use produce in season. Right now, we have a mezcal cocktail using fresh carrot juice because the menu features fresh baby carrots and carrot bolognese. We are doing an aquavit cocktail using satsuma juice this season. The other ingredients are all inspired by complementary flavors found in the book The Flavor Bible. We also work with the kitchen regarding equipment and technique, most notably using the sous vide and Konro grill.
Ray Tremblay, Beverage Director, COJE Management Group, Boston, MA
We tend to find inspirations from all over the place at COJE’s establishments, but culinary inspiration has always been a part of our cocktail DNA. At Yvonne’s we feature the “What’s up Doc with blended Scotch, Drambuie, Carrots, Turmeric, Honey and Lemon. The “Lost in Translation combines a rum blend with salted green mango, acidified pineapple, cream sherry, and Umami bitters.
At Ruka we’re utilizing ingredients that our culinary team uses in our dishes to create cohesion like spicy sesame oil, shisho, and Aji Amarillo peppers. At Coquette The “Modena” Features a balsamic reduction, while the “Pistola” Showcases a Bell pepper and strawberry shrub. Lolita takes the savory notes of Sotol in the “Desert Rain” and combines it with tequila, Cucumber, citrus, celery bitters and salt.
Rohit Gawali, Bartender, Panorama Room, New York, NY
Rohit uses the culinary spices of his native South India as inspiration for his cocktails. He says Indian cuisine that combines fruit and spice is in step with the savory cocktail trend. Turmeric, he said, goes particularly well with fruit flavors. He makes turmeric-ginger syrup to boost flavor in drink recipes. “Nowadays people do like spices in their drinks, and I use a lot of turmeric syrup. It goes really well with carmelized pineapple purée. When I make a drink, I ask, 'How can I make it bigger and bigger in that flavor?' Indian pantry spices and culinary ingredients including turmeric syrup, lemon, rose, and coconut water are part of a drink on the menu at the Panorama Room. A winter mule there combines turmeric, clove, cardamom and ginger.
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Plan to Attend or Participate in the 2024 Bar & Restaurant Expo, March 18-20, 2024
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo 2024 in Las Vegas.
To book your sponsorship or exhibit space at the 2024 Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: vgonnello@questex.com p: 212-895-8244
Tim Schultz (for companies H to Q) e: tschultz@questex.com p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: falsayegh@questex.com p: 917-258-5174
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