by Jason on January 20, 2011
You may have seen our previous bartender Q&As, but we’re excited to present our very first blogger interview! Jessica Borges is a lifestyle writer who covered last year’s HARLEM® Shot Showcase in Las Vegas for TheImbiber. She also writes for LuxEco Living and her personal blog, Una Bella Vita.
How is the bar scene in your city different from anywhere else?
There is no shortage of bars and clubs in Los Angeles and many of them compete to serve the most creative cocktails. I’d say Los Angeles has a lot of funky, eclectic cocktail bars and clubs worth checking out, while the East Coast – where I’m from – also has countless classic pubs and dive bars, which I love. Overall, L.A. is becoming more competitive in the cocktail scene and may be giving cities like New York a run for their money.
What bars in your city do you recommend for hanging out with friends?
The Tasting Kitchen in Venice is a great spot to hang out with friends or meet new people, and their wine and cocktail list is impressive. The Colony is a great spot for dancing and has a beachy, Hamptons-meets-Hollywood feel to it, including a hammock-covered pool and cabana-style seating.
What is the most innovative cocktail you’ve ever tried?
I recently went to Red O and tried a variety of their specialty cocktails made with organic and home-grown ingredients, which made a huge difference in the quality of drinks. My favorite was the La Sirena, which is made from tequila, VeeV Açaí Spirit, homemade lemonade, mango grenadine and serrano-mint simple syrup. Bartender Steven Calabro grows many ingredients in his backyard and his passion for innovative and delicious cocktails is evident in his products and enthusiasm for his craft.
What are your thoughts on the shot cocktail trend?
I love it! If you want to actually enjoy what you’re ingesting, the concept of shot cocktails is perfect. It’s also a chance for bartenders to flex their creative muscles and impress customers on the other side of the bar.
What is your favorite HARLEM Shot cocktail?
After going to the HARLEM Shot Showcase and getting to try a number of amazing HARLEM shot cocktails, I’d have to say the HARLEM Rage was my favorite. Aside from the bartender, Gail Riley, being an absolute sweetheart, she really knew how to mix ingredients that complemented the subtle citrus hints of HARLEM. Packed with flavor (and a mean sucker-punch) without being too sweet, the shot went down smooth and left me wanting another round.
Do you know a blogger or bartender who loves HARLEM and should be in our next Q&A spotlight? Let us know in the comments!
by Julie on January 13, 2011
Those in the spirits industry know that one of the latest drink crazes is punch, which has moved from the realm of at-home cocktail parties to the trendiest bars around the country. Although the beverage has been around forever, we may currently be in the midst of a Punch Bowl Revival, partly stoked by the recent release of David Wondrich’s new book – aptly titled Punch. The drink has counted historical figures like Charles Dickens and Martha Washington as fans, and was especially popular this holiday season.
Punch usually consists of alcohol, water, spices and some sort of acidic fruit juice and is served in a large bowl with a ladle. It’s great for groups and can be an easy way to save money on drinks. With the Super Bowl coming up, why not serve a Super Punch Bowl during the big game?
Since HARLEM® has a hint of mandarin orange, it’s great paired with a citrus punch or in one of our HARLEM punch recipes:
HARLEM Dutch Punch
- HARLEM
- Cranberry Juice
- Pineapple Juice
- Grenadine
- Fresh Lime Juice
HARLEM Punch of Fruit
- HARLEM
- Fresh Orange Juice
- Fresh Lime Juice
- Strawberry Mix
We’d love to hear what Super Punch Bowl recipes you come up with in the comments.
Proost!
Julie
by Jason on January 6, 2011
We’re kicking off the New Year with our second bartender Q&A, thanks to Jaren Singh. Jaren is a bartender at Stonehill Tavern at the St. Regis Monarch Beach in Dana Point, Calif. His creation, Blood and HARLEM®, won the Judge’s Choice Award at our Orange County Shot Competition in September and led him to compete at the Make Your Best Shot competition in Las Vegas.
Why did you become a bartender?
I started bartending in college, to fund my education – I have a degree in English literature.
How has your bartending career progressed since then?
I have been bartending for about 10 years now and the last five have been spent working for two spectacular companies: Michael Mina and The St. Regis. The upside of working for a Michelin Star chef and a Five-Star, Five-Diamond resort is that both brands encourage excellence and creativity, which makes it a nice situation to thrive in.
How is the bar scene in your city different from anywhere else?
In Southern California, most everything you need can be sourced locally within a 250-mile radius. It makes it a nice place to use fresh, sustainable and seasonal produce and heavy syrups and synthetic substances are not necessary.
What are your thoughts on shot cocktails as an emerging spirits industry trend?
I wouldn’t say that shot cocktails are an emerging trend, I would say they are ever-present. The shot itself is a thing of tradition and enjoyment and the shot cocktail has evolved from this celebration. Now, instead of shooting something traditional, we have taken the process a step further and have chosen to shoot something of higher quality.
What are the most innovative ingredients you’ve used in a cocktail?
I will experiment with anything that grows and can be eaten. Most all-natural ingredients can complement a spirit in one way or another. Lately, I have been using different types of tree fruit and teas, which complement the winter weather.
Where do you get inspiration for your cocktails?
I tend to draw inspiration from great chefs. A lot of what I see on a plate can translate well into a glass and when I am eating, I think of what spirits would complement the dish at hand. I also draw inspiration from different cocktail lists and mixologists. Nothing in this business is created in a vacuum – so much of what we finish was already conceptualized by someone prior.
What new drink trends do you see on the horizon?
I think non-traditional sweeteners are going to be big, including organic agave nectar, different types of honey and condensed, pureed fruits. I think most people don’t mind paying an extra dollar if they know what they are putting in their body is better for them than cheap sweeteners. As far as spirits are concerned, gin seems to be on the rise.
Have you ever made a drink for a celebrity?
Of course – The St. Regis is a home away from home for plenty of celebrities.
What do you like most about HARLEM?
Simply, its taste. Its herbaceousness allows for mixability and the liquor on its own is delightful.
What is your signature HARLEM shot cocktail?
My signature shot is the Blood and HARLEM, a new spin on a cocktail called Blood and Sand (named after an old silent film):
Mix the ingredients in a shaker and pour into a shot glass. Garnish with a blood orange wheel.
Do you know a bartender who loves HARLEM and should be in our next Q&A spotlight? Let us know in the comments!
