drink this
Mike Roberson
THE CRAFT OF COCKTAIL CREATION
“Think like a scientist and you will make better drinks.” – Dave Arnold, author of Liquid Intelligence: The Art & Science of the Perfect Cocktail
Part science, part art – the craft of cocktail creation can mystify, particularly when you’re sitting at the bar reading a cocktail menu, one rustically bound in leather or denim, wondering what to order. Do you start with a particular spirit, a classic cocktail, an original creation? Have you also ever wondered how bartenders decide to combine ingredients – a rum or gin with a particular herb or bitters, for example – let alone who allows these would-be chemical engineers to pillage the kitchen for raw materials to make syrups, tonics, or garnishes?
The Devonian, photo by Alena Jenkins Photography
According to some of Calgary’s best bartenders, your favourite inspired cocktails originate after research, experiment, and practice. Every bartender worth his or her salt (or sugar) insists on mastering the classics and understanding how their components intermingle. If you ask Jeff Savage, of Pr%f, it all begins with a certain “DNA”– the resilience of a classic recipe, the laws of bourbon, the botanicals of a gin, the flavour profile of an amari, even a visceral experience like a trip to the
TOAST 150 YEARS OF CANADIAN
TROPICS WITH A
PONDEROSA GOSE CELEBRATE WITH A
PINE LINE CRUSH 5oz Ponderosa Gose 1oz Ungava Canadian Premium Gin Lemon or grapefruit twist (garnish)
wildrosebrewery.com
10
CITYPALATE.ca JULY AUGUST 2017
@wildrosebrewery
Combine beer and gin in a pint glass filled with ice, garnish