EDITOR’S LETTER
VOLUME 13 - ISSUE 1
Photo by Nisa Ellen
GUEST EDITOR LAUREN PELLECCHIA
As a school kid, I remember the last Friday in April being a momentous occasion. That was the day the local soft-serve stand reopened. My mom would pick us up early from school, and we’d debate in the car what we were going to order—chocolate or vanilla, cup or cone, maybe a Brownie Sundae or even a Banana Split. Every year my choice was the same, the Chocolate Mountain—chocolate ice cream layered with pudding and fudge and topped with whipped cream, of course. I savored every spoonful. Fifteen years later, chocolate is still my favorite flavor. When I taste it, I remember the excitement of that day. Flavor can become a multisensory experience, when taking texture and aroma into consideration. A new memory is sometimes born even while the old ones are still coming back to life. This experience certainly applies to cocktails. My favorite part of bartending is the challenge of creating a custom, “sip-able” experience, building something special for my guests, from the spirit of their choice to the garnish. And flavor is an integral part of that. Will it be sweet or tart? Spicy or herbaceous? Creamy or bubbly? If I do my job well, I’m able to give them that genuinely multisensory experience that will keep the memory of that moment alive.
chia Lauren Pellec
Lauren, “Elvis,” is a self-taught mixologist and craft beer enthusiast from Cincinnati. She documents her adventures with cocktails, food, and travel on her blog ElvisSips.com. She has a background in theater and performance which she puts to use as the creative director and beverage manager of O’Neal’s Tavern. She’s been successful in her initial ventures in the competition world placing 1st in the Cardenal Mendoza Golden Week Competition and 2nd in the Van Gogh Vodka Art of the Cocktail Competition.
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