Mixology is an art where ingredients and flavors are combined beautifully. Creating cocktails is a skill that is honed by professionals behind the bar. We mix it up with Matthew Berger, the beverage program manager at The Curious Pig and Curious Kitchen & Bar.
Explain the difference between a bartender and a mixologist?
The creation side of things. With mixology, there's a presence of creating things from scratch. Making syrups and cordials that you can't get at a store or any other bar. Being a bartender is pretty basic, you're making things that you can get anywhere.
What is the most important element in a cocktail.
Balance. Show me a cocktail that's booze-heavy, over-sweetened or has too much citrus and I'll show you a poorly executed drink. All flavors and components are harmoniously dancing in your brain, and when you can get that at a bar it is truly amazing.
Do you have a favorite drink to make?
The classic daiquiri is the epitome of balance. The daiquiri is a formal way of shaking your hand through a beverage and saying, "Hey, this is who I am as your bartender.” It tells you how this person is going to make your next drinks.
How has mixology evolved?
We’re starting to see mixology in more places. We are watching them incorporate an elevated beverage program where they didn't before.
What classic cocktail will be around forever?
The Old Fashioned and a margarita. These are the two top selling cocktails in the country. Unfortunately for the old fashioned, bartenders either overcomplicate it, over dilute it or put a fire engine red colored cherry and muddled orange in it. It's quite disappointing.
Let’s talk about ice cubes.
Ice plays a big factor. The larger the cube, the longer it takes to melt down. This plays the role of dilution. When you shake or stir with really small ice, the dilution occurs much quicker. You shouldn't shake or stir for very long so your cocktail isn’t watered down.
What tips do you have for the at-home mixologist?
Learn how to make a proper simple syrup. From there, you can learn to infuse these syrups with spices, fruit and many other flavors.
Spiced Old Fashioned
Bar spoon (equivalent to a tsp) of spiced syrup
4 dashes of Angostura bitters
2 oz. bourbon (Four Roses or Elijah Craig)
[Stir with ice for 5 seconds. Strain over a big ice cube in a rocks glass. Garnish with an expressed orange peel]
Syrup:
3 cups of turbinado sugar
1 1/2 cups of water
5 crushed cinnamon sticks
1 tsp allspice
1 tsp grated nutmeg
a pinch of kosher salt
Add all ingredients into a pot and bring to a boil. Simmer until all sugar granules have dissolved. Take off heat and strain.
This will yield enough syrup for many cocktails.
Keep refrigerated for up to 2 weeks