How to Build a Seasonal Cocktail Menu

As summer comes into full swing, it’s the perfect time to take advantage of fresh, seasonal ingredients. To learn more about building a seasonal menu, we caught up with Jesse Cyr of Seattle, Washington. Cyr most recently worked at L’Oursin and Foreign National.

Building your cocktail menu around the seasons offers a wide range of benefits. For one, produce tastes better when it’s in season. “The flavors are richer, sweeter, and vibrant,” explains Cyr. “If your produce has to travel across the United States or from another country, they’re not picked when they’re ripe.” Ripe produce can elevate even the simplest recipe.

Additionally, seasonal ingredients are more cost-effective. “When strawberries are at their peak, I can get 16 oz. clamshells here in Seattle for $1.50. When it’s in the middle of winter, that cost rises to $5-6. Produce in season is more bountiful, and that gets you a better price. It can mean the difference between a 12% pour cost or a 24%,” Cyr adds, noting the first number will make your boss much happier. Finally, seasonal produce is better for the environment. There’s less transport of ingredients meaning the carbon footprint of your cocktail is significantly reduced.

STEP 1 STEP 2 STEP 3

WORK WITH YOUR KITCHEN “There isn’t anyone who has a better idea of what’s going to be in season and easily accessible than your chef. Plus, this is your chance to see if anything is changing on the food menu. Having cocktails that are delicious on their own but could also pair with food is always a smart idea.” ROTATE YOUR MENU “Would you rather drop a ten cocktail drink menu all at once or change out three drinks now, two more in another three weeks, and four next month? Doing a slow change over time is much easier on everyone. And it just feels more natural. Just like the seasons gradually change, so should our cocktail menus.” CHOOSE YOUR INGREDIENTS Cyr says one of his favorite ingredients to work with is summer berries, specifically raspberries. “Pisco and gin are probably my favorite spirits to use with raspberry,” he shares. “You may love heirloom watermelons or lemon cucumbers, but the window for buying them is tiny, and you’re likely to run out. I love running “while supplies last” specials.”

JESSE CYR

Based out of Seattle, Jesse Cyr is an award-winning bartender. His credentials include being the General Manager of internationally acclaimed bar Rob Roy and head mixologist at The Charter Hotel by Hilton. Jesse had the opportunity to work for several global brands creating various menus and cocktails with their spirits. He is also active in the competition scene, being a former national finalist in the Woodford Reserve Manhattan Experience, the National Sherry Wine Cocktail Competition, and the Bols Around the World global competition.

Photo by Emily Thomas

BYE BYE BLACKBIRD

INGREDIENTS

11/2 oz. pisco 3/4 oz. Ramazzotti 1/2 oz. blackberry cordial* 1/2 oz. lime juice 6-8 mint leaves 2 oz. Brut Champagne

PREPARATION

Add all ingredients (except Champagne) to tin and shake with ice until chilled. Fine strain into a double Old Fashioned glass with large cubes and top with Champagne. Garnish with mint sprigs. *Blackberry Cordial: In medium saucepan, bring 350 grams water to a gentle simmer. Add 250 grams fresh blackberries and heat for 5-8 minutes, or until the color has faded from the berries. Remove the saucepan from heat and pour contents through a fine-mesh strainer. Make sure to gently press the berries against the strainer to extract as much liquid as possible. Pour the strained liquid through a cheesecloth to remove any leftover small particles. Weigh the liquid and add an equal amount of white sugar. Add 7.5 grams citric acid and stir everything until dissolved. Let cool, bottle, and refrigerate.

TIP

Like most fruit, the flavor can vary from one berry to the next. “Simply muddling a raspberry in a shaker tin for a fruity Daiquiri is going to produce a slightly different cocktail each time. So, I always opt to make a cordial. Plus, you can use it in nonalcoholic cocktails, too.

PRO TIP

Don’t get caught up in the mindset of “this season means we make this kind of cocktail.” You shouldn’t have a menu that consists only seasonal cocktails. There’s always a guest coming in who wants a brown, bitter, stirred cocktail whether it’s 95 degrees out or ten below.”