Market Watch, March 1, 2017

BAR TALK 94 MARKET W ATCH MARKETW ATCHMAG COM MARCH 2017 Slick Drinks Oils create a distinct mouth feel and visual appeal in cocktails F rom fat washing to garnishing oils have a lot to offer behind the bar They can transform a cocktail by adding body weight smoothness and even a frothy or viscous mouth feel Used as a garnish atop a cocktail oils enhance aromas and coat a drinkers lips creating a tactile sensation that cant be replicated with another product Oils add a lot of nuance that simply isnt in alcohol says Lianne Hayre beverage director at The Osprey Tavern in Orlando Florida They can completely change the texture of a drink especially when incorporated into egg white cocktails and they can add amazing visual details when dotted on top So much of a cocktail experience is in the aroma and feel which oils can provide At The Osprey Tavern Hayre offers the Fireside Chats 12 made with hazelnut oil washed Buffalo Trace Bourbon Fernet Branca amaro and Demerara sugar garnished with a slice of beef jerky The feedback has been amazing Hayre says Fat washing with the oil imparts flavor and rounds out the tannic notes in the Bourbon Darwin Pornel lead bartender at Faith Flower in Los Angeles uses pistachio oil to fat wash Redemption rye for an updated Old Fashioned The drink 13 mixes the pistachio oil enhanced rye with Giffard Banane du Brésil banana liqueur Angostura Aromatic bitters Scrappys Orange bitters honey syrup and a house made saline solution served over ice Oils add flavor without extra volume or dilution he says I like to use spirits and oils that contrast so their qualities are amplified Many adventurous bartenders mix oils directly into their cocktails as stand alone ingredients This works especially well in flip style drinks in place of egg yolk to enhance the foam from egg whites and add viscosity Like egg whites in cocktails oil can be polarizing Some people just wont try it because they only view oil as a culinary ingredient says Alex Riddle lead bartender at Roka Bar in San Francisco But most people are pleasantly surprised with the result Roka Bar offers a couple of oil enhanced frothy drinks The Longest Hours 14 mixes Basil Haydens Bourbon maple syrup infused Carpano Antica Formula vermouth roasted walnut oil lemon juice and egg white shaken hard and garnished with drops of The Bitter Truth Spiced Chocolate Bitters and candied walnuts The Dreams In Green 14 blends Effen vodka Enter Sakes Black Honjozo sake egg white simple syrup lemon juice and Thai basil and lemongrass infused safflower oil shaken hard and garnished with fresh lemongrass The flavors carried by oil are softer and can balance very well with other cocktail elements Riddle says Even within the same type of oil geographical variations can affect the flavor Nick Nistico beverage program specialist for Breakthru Beverage Florida enjoys playing with oils in citrus cocktails He notes that Californian and Chilean olive oils often have green apple aromas while Greek and Mediterranean olive oils are earthier and more bitter Nisticos Ahead of Lettuce cocktail 10 at CWS Bar Kitchen in Lake Worth Florida mixes Hangar One vodka with fresh lime juice simple syrup chopped Romaine lettuce cherry tomatoes and cold pressed extra virgin olive oil Suzy Lee bar manager at Vandal in New York City uses Thai chili oil as a garnish in the Sergeant Bell Pepper cocktail The drink 16 is made with The Botanist gin housemade juice from bell peppers and chilis from Firebirds Chile Co lemon juice simple syrup and a black pepper tincture topped with a few dots of Thai chili oil The oil complements the slight sweetness of the bell peppers and leaves just enough heat on your lips Lee says Oils give cocktails an added layer of complexity that can be aromatic or flavorful They can make a drink spicy without compromising quality or can offer sweetness without added sugar Oils are a subtle way to bring a savory warm sweet or spiced aspect to the palate mw Laura Pelner The Fireside Chats cocktail at The Osprey Tavern in Orlando Florida combines hazelnut oil washed Buffalo Trace Bourbon Fernet Branca and Demerara sugar garnished with beef jerky