I asked Alex who his Mixology Sensei's were when he started mixing "cocks", he then told me that Artemio Vasquez and Miguel Aranda had taught him most of what he knows about being behind the bar. Alex informed me that Artemio Vasquez was taught by Audrey Sanders, www.peguclub.com who was taught by Dale DeGroff, www.kingcocktail.com. Miguel Aranda, www.miguelarandanyc.com known for his deliciously balanced cocktails and entertaining showmanship was taught by Albert Trummer, www.trummerbars.com the O.G. Showman! Alex also attended numerous Mixology seminars instructed by Dale DeGroff and Junior Merino, www.theliquidchefinc.com. I had the good fortune to talk, cocktails and spirits with Alex, which was a ball! Then, I decided to give him my Mixology Mahem Bangin' Bartender Questionnaire! I designed this random Questionnaire to stump bartenders in the industry! Mwahahaha! Just kidding! Basically, I designed these questions to get to know more about the bartenders that I respect in the city and to share information with people that are interested in impressing their friends by executing good cocktails. Enjoy!
BANGIN' BARTENDER QUESTIONNAIRE
10 Questions With An Up and Coming Bangin' Bartender Who Knows How to Throw Down!
1. For how long have you been mixing cocktails? I began working behind the bar in 2006.
2. In your opinion, what is the best single malt scotch? I know this sounds crazy but I honestly don't have a favorite scotch or bourbon or any other spirit. It just depends on the mood I am in at the moment.
3. Charlie Sheen is buying you a drink, what do you order? It depends where we happen to be. If we are in a disco, I will get champagne. If we are in a local bar, I will have a beer. If we are in a mixology bar, a cocktail!
4. How can I make a bangin' bloody Mary? This specific recipe is meant to be used in a 10 oz. high ball glass. Take a 10 oz. high ball glass and put 2 bar spoons of steak sauce in it. Then put a teaspoon of worcestershire sauce and a teaspoon of horseradish sauce. Now, throw in 2 dashes of hotsauce, 1/2 oz of fresh lemon juice, 7 oz. of fresh tomato juice and 2 oz. of vodka. Add ice to the glass and "roll" (transfer) into another glass. "Roll" from glass to glass 4-6 times. Finally, garnish with a stick of fresh celery and a cherry tomato.
5. How do I get the mint perfect when I'm making a Mint Julip? Just put the mint in water for 2 hrs. The mint will then be perfect and fresh, ready for use.
6. How can I make the best sour mix If I am hosting a party at home and want to impress my friends? Orange juice, lime juice and touch of triple sec.
7. Aside from yourself, of course, who kicks ass in the Mixology world? Kenta Goto, Pegu Club and Takaaki Hashimoto, B Flat.
8. I just got a wormwood tree. I need to know the best fashion in which to prepare Absinthe.
Complicated but try this...
You Need
750ml bottle of Bacardi 151 rum, everclear (grain alcohol) or vodka
1oz Wormwood (leaves) (Artemisia absinthium)
1/3oz Hyssop (whole plant)
10g Star Anise (fruit/flower)
30g Anise seed (seed)
20g Fennel seed (seed)
6g Lemon balm (whole plant)(Melissa Officinalis)
3.2g Coriander (seed)
1.8g Calamus (Root)
Veronica
Cardomom
Thyme
Lavender
Sage
Mint
Angelica root
Roman or petite wormwood (Artemisia pontica [optional])
The Steps
Step 1: Decide what kind of absinthe you want to make. Absinthe is always made with what is referred to as "The Holy Trinity" which consists of wormwood, Anise, and Fennel, but authentic wormwood can be chosen that does not contain thujone. Absinthe that does not contain thujone should be much safer than absinthe that contains thujone. Choose a final absinthe color. Color is imbued to the abisnthe during the herbal maceration. Green absinthe is made using green herbs such as mint and petite wormwood. The chlorophyll from these herbs is extracted into the absinthe. Red absinthe can be made by excluding the green herbs and using red herbs such as paprika which gives it a more spiced flavor as well. The oils from the anise and fennel seeds will contribute to the louche effect (the cloudiness produced when water is added to absinthe). Step 2: Prepare your ingredients and the place where you'll be preparing the absinthe. Use about 1/3 cup or less of herbal ingredients per 750ml alcohol base. Wash your hands, the surface you'll be working on and your herbs. Chop, crumble, or grind the herbal ingredients. The wormwood can be chopped or crumbled (if not ground). A mortar and pestle can be used for grinding herbs such as anise seeds. The herbal constituents will be more efficiently extracted from herbs that have been ground up or finely chopped. Step 3: Add the ingredients and the alcohol to mason jars or similar glass vessels that can be sealed. Step 4: Store the bottle in a dark warm room for 2 weeks to 2 months to let the Artemisia absinthium and other herbs infuse adequately into the alcohol. This process is called Maceration, and the duration will directly influence the flavor. Too long, and the flavors will be muddy and bitter; too short, and there won't be enough flavor. Step 5: Take your mixture and strain all of the herbs from it with a cheesecloth, coffee filter, or similar material. The resulting liquid will most likely be brown and bitter. In order to make 'real' absinthe, a distillation process is necessary to boil away the bitterness. The distillate will be clear and have much less flavor. Once you have this "absinthe blanche", you can make it your own with a second maceration process. This second maceration will give the absinthe its true flavor and color. Step 6: Use much less wormwood, preferable petite (to minimize bitterness). Since this will not be distilled, it will add strong flavors and natural color. Be creative, add flavors you enjoy. Macerate to taste, not two months. Too much maceration will bitter your batch.
Step 7: It's easier to make a separate batch of "flavor absinthe" instead of putting the herbs directly into the distilled absinthe. This way, you can even make an "anise" alcohol, "fennel" alcohol, and "mint" alcohol, and mix them independently to personal preference. This way, you can alter the recipe in 'real time' as you taste it. Otherwise, you have to wait another week or so for the maceration. Step 8: The mixing process is of utmost importance. You will mix your distillate with your flavoring, at the same time diluting the mixture with either vodka or water. Mix it up, taste a little, and then mix whatever is necessary. Too much alcohol (distillate) and the concoction will burn like a strong liquor. Too much flavor (macerate) and the drink will be too bitter as the flavor sticks to the tongue. You can also sweeten the absinthe at this time, with anything from sugar to sweet-n-low to corn syrup. Step 9: Bottle, and, since you probably don't know how to age it, enjoy. Step 10: Enjoy using your preferable absinthe ritual.
9. What is your favorite cocktail, why do you make it well and what is your relaionship to this cocktail? I love my pisco punch! My interpretation of the Pisco Punch is a pineapple infused Pisco with grapefruit bitters, lemon juice, a mix of home made elder flower syrup and chartreusse.
10. I've got $200. Where are we going for a drink? Lets go to Casa Mezcal! Nice food, nice music and of course cocktails!
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