Using their food-pairing expertise, the award winning duo craft drinks that enhance and compliment the food being served. For example, dishes that use basil and black pepper as spices go well with the taste of strawberries. The formula begins with these complimentary ingredients as a foundation and then layers in other elements, possibly gin, bourbon, or vodka, to create a drink. The trick is in knowing which gin, bourbon, or vodka to choose, a gift Gabriel chalks up to years of experience. To Gabriel, “Knowing how to create a drink professionally and performing the skill perfectly brings craftsmanship to your bar. People will show up just to watch you work.” He adds, “Something as trivial as the type of ice used, or shaking versus stirring certain drink recipes, makes all the difference in the taste as well as the presentation of a cocktail”. This is one of many tricks of the trade Bar Lab teaches their bartender clients.
Gabriel’s advice for bartenders is to know the classics. “Bartenders should learn the classic cocktails, learn these basic techniques, and then layer in their own creative style. For instance, create a new margarita by starting with the classic recipe as a foundation and then layer in fresh new ingredients like cucumbers to craft a new drink.” In this way bartenders can give the same old cocktails a brand new perspective.
It all depends on the atmosphere and event they are trying to inspire. They take pride in their craft and provide a unique service. Their extraordinary cocktail menus can be found in Social Miami, O Asian Grill, Domo Japones, and the Gansevoort Hotel in South Beach. Currently, they are creating one-of-a-kind concoctions at the W South Beach’s Living Room.
Gabriel and Elad use fresh ingredients, exotic herbs and spices, plus exciting spirits in their recipes. They incorporate bartending techniques from the most advanced, like molecular mixology, to the more basic concepts of layering.
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