Evolution of the Classic Cocktail with Andrew Pollard, Beverage Innovation Director at Monin

Evolution of the Classic Cocktail with Andrew Pollard of

Over the last 20 years, cocktail culture went from slinging drinks to a resurgence in mixology and the modern “golden era” of cocktails. Andrew Pollard, Beverage Innovation Director at Monin, acclaimed winner at Tales of the Cocktail, recipient of the Tony Abou-Ganim Paragon Award, and renowned Las Vegas cocktail connoisseur, takes you on his journey through the evolution of the classic cocktail while adding flavorful twists that will capture the tastebuds of today and deliver beauty in its simplicity. Most of you remember, and for those who don’t, that before the early 2000s, Vodka was king, artificial juices reigned supreme and Alabama Slammers, Apple Martinis, and sweet, red drinks were all the rage. We lived in this world for 25-30 years, where the appreciation for many liquors was lost, and the overly sweet taste of drinks lasted on our tongues well until the morning. This time is often referred to as the “cocktail dark ages” — until one day, someone lit a torch. Scouring through old pre-Prohibition era recipes, bartenders in the late 1990s and early 2000s became enamored with the beautiful yet straightforward cocktails from that age. Gin seized their attention with its light, aromatic and approachable flavor that delivered the perfect base to add a modern spin. With a simple spritz from a fresh lemon, the once lost and forgotten Aviation cocktail quickly grew in popularity throughout cocktail bars worldwide. This cocktail celebrated the preProhibition era in all its Gin glamour, using hard-to-find maraschino and Violette liqueurs. While this drink has lost its luster, it is still highly regarded. And, by adding new flavors to the mix, it will quickly draw the customer back to this classic. My take on the Aviation cocktail is called “The Violet Femme.” It is a simple variation that was also a winning cocktail in the Bombay Sapphire/GQ’s Most Inspired Bartender Competition of 2009, and which I bring with me wherever I go.

Glass Size: 8 oz. Coupe Glass ½ oz Monin Elderflower Syrup 1 oz fresh lemon juice ¾ oz Luxardo Maraschino 2 oz Bombay Sapphire Gin

Shake and double strain into chilled glass rimmed with violet sugar and lemon.

As the fondness for the Gin and boutique spirits grew, so did the interest in the dark spirits. Around the early to mid-2000s, the dark and sexy speakeasies started to arise, immersing customers in dimly lit, jazz-laden atmospheres. Consummate bartenders would concoct rich and boozy cocktails, leading to the affinity for the infamous Old Fashioned cocktails customers regularly order today. Brown, bitter and stirred were the three dominating characteristics that became the vehicle for many of the great bold and boozy cocktails, which were (and still are) synonymous with the renaissance of the speakeasy-style cocktail bar. In this rendition of the Old Fashioned, you’re in with “The In Crowd,” as the cocktail showcases a robust depth of profile and complexity that evolves with every sip.

The In Crowd

Glass Size: 10 oz. Rocks/Old Fashioned ½ oz Monin Orange Spritz Syrup ½ oz Monin Cold Brew Coffee Concentrate 3 dashes Tobacco bitters 2 oz Rye Whiskey 2 sprays Islay Whisky

Pour and gently stir over a large ice cube. Spray Islay Whisky over finished drink.

Around the same time the dark and moody speakeasies were popular, a countertrend was occurring with the lively and playful Tiki. Tiki culture was popularized throughout the 1940s and 1950s and became a lifestyle for many. As all good things come to an end, the Tiki era took a turn for the worse during the dark ages of cocktails. However, the great cocktail resurgence of the 2000s kicked the Tiki craze back up a notch and the tropical favorite came back, better and more stylish than before. From a proper, balanced Mai Tai to the buried treasure of cocktails like The Jungle Bird, dug up by modern-day Godfather of Tiki Jeff “Beachbum” Berry, these tropical potions were seen and made with deep appreciation. The Jungle Bird was the first Tiki cocktail I fell in love with, and I paid homage to that with my New-Age rendition of “Birds of a Feather.” The perfect melody of flavors in this beverage makes sure that these birds do flock together.

Glass Size: 8 oz. 2 pumps Monin Basil Concentrated Flavor ¾ oz Monin Pineapple Syrup ¾ oz fresh lime juice ¾ oz Campari Apéritif 2 oz aged Rum

Shake and strain via a funnel into a chilled bird-shaped serving glass.

As Tiki raged on, the cocktail world came full circle as the highball, the epitome of beauty in simplicity, blossomed into popularity. Gin & Tonic, Paloma, Whiskey & Soda and Dark & Stormy are just a few of commonly recognized cocktails in the highball family. As easy as it seems to mix liquor and a mixer, there is true art in mastering the highball. Adopting techniques from the Japanese drinking culture, attention to detail is paramount in perfecting this simple task, using precise methods and only the highest-quality ingredients. Spirit selection, quality ice, superior mixers served almost too cold to touch, and with just the right amount of agitation, are benchmarks of a great highball. In honor of the Japanese drinking culture and the increased popularity of Japanese Whisky, this highball is a melody of Asian flavors for which you can say, “Kanpai!”

Glass size: 12 oz. Collins ½ oz Monin Honey Jasmine Syrup ½ oz fresh lemon juice 3 dashes Japanese umami bitters 2 oz Japanese Whisky 4 oz spiced orange ginger ale

Honey Jasmine Highball

Stir ingredients, excluding ginger ale, until combined in glass with ice. Gently stir in ginger ale to finish and serve.

The history of cocktails can be traced back hundreds of years, yet there is still so much room for innovation and new creation. As beverage development continues to evolve, we must remember not to lose sight of our humble beginnings. For the foreseeable future, delivering beautiful and simplistic cocktails using fresh, natural ingredients is here to stay. However, it is not about reinventing the wheel; it is about making the wheel go faster by understanding the basics, working from the classics and integrating new flavors, techniques and processes to make our beverages even better.

Cheers, Andrew Pollard