Giving classic cocktails a contemporary twist

By David English

In the dynamic world of bartending, the art of crafting cocktails is constantly evolving, and as a bartender, I find myself exhilarated by the prospect of refocusing cocktail menu development. During the opening process of our new restaurant, G.H. Pasta and Pizza in West Seattle (photo), we wanted to focus on the familiar but put our own spin on it. This shift brings with it the opportunity to delve into the realm of creativity, particularly by riffing on classic cocktail recipes, incorporating kitchen-forward ingredients, and transforming familiar drinks into unique, signature creations.

One of the most intriguing aspects of this shift is the exploration of classic cocktail recipes. Classics are timeless for a reason - their balance and structure have stood the test of time. However, there is an inherent excitement in taking these revered recipes and giving them a contemporary twist. Riffing on classics allows for a reinterpretation that pays homage to the roots of mixology while infusing a sense of modernity and innovation.

Consider the classic Negroni, a beloved cocktail that has graced glasses for generations. Refocusing menu development provides an opportunity to experiment with variations that maintain the essence of the original but introduce unexpected flavors. In the case of the GH Negroni, we sous vide Campari with seasonal fruit like cranberry. The addition of the bitter sweetness of the cranberry elevated the ingredient and gives a deeper depth of flavor. These subtle modifications can elevate the familiar into an experience that surprises and delights patrons.

Kitchen-forward ingredients present another avenue for innovation. The line between the bar and the kitchen has blurred, and the inclusion of culinary elements in cocktail development is now more prevalent than ever. I am excited about exploring the vast palette of flavors that ingredients traditionally associated with the kitchen can bring to the bar. Imagine a cocktail where fresh herbs basil and olive oil are incorporated using gomme syrup suspensions alongside traditional cocktail elements. This not only adds a fragrant and vibrant element but also brings a culinary sensibility to the drink. Infusions with spices, fruits, or even savory elements like black pepper-infused syrup can provide a depth of flavor that transcends the ordinary. This incorporation of kitchen-forward ingredients not only showcases a commitment to innovation but also invites patrons to embark on a sensory journey.

Creating familiar drinks with a unique identity is a delicate balance that requires a keen understanding of both tradition and innovation. As a bartender, the challenge lies in retaining the essence of a beloved cocktail while imparting a distinct personality that sets it apart. Moreover, the presentation of these revamped classics plays a crucial role in enhancing the overall experience. From custom glassware to artisanal ice, the aesthetics of a cocktail contribute significantly to its appeal. A carefully crafted presentation not only elevates the visual aspect but also complements the flavors within, making each sip a multisensory delight.

In conclusion, the prospect of refocusing cocktail menu development as a bartender brings forth a wave of excitement fueled by the possibilities of riffing on classic recipes, integrating kitchen-forward ingredients, and creating familiar drinks with a unique identity. It is a journey that celebrates the rich history of mixology while embracing the ever-evolving landscape of contemporary taste. As we embark on this creative exploration, the bar becomes not just a place for libations but a canvas for the artistry of innovation and the joy of discovery.

December 2023

David English is the Director of Business Development for General Harvest Restaurants, and has a long and successful history as a bartender and manager.