Not every bartender is a mixologist, a specialist who studies the creation of cocktails. We asked two mixologists about their work. Amelia Cadieux is a bNapoli mixologist at 185 Elm Street in West Springfield with 11 years of experience, including working at a craft cocktail bar that started her journey into cocktail curation. Alastair Cowieson is a mixologist at The Federal at 135 Cooper Street in Agawam with 17 years of restaurant experience.
Amelia, what are trends for fall cocktails?
We’re moving from the “pumpkin spice” trend and exploring new fall flavors. Our fall menu features a house-made mulled cider and house-infused raisin triple rum blend. More amaro and vermouth are being used—something different.
What are your favorite fall drinks?
I love a good sangria for its versatility with ingredients, and fall twists on classics, like an apple cider mule.
What are some favorite ingredients for creating new drinks?
I gravitate toward sour drinks with fresh citrus juices, and subtle flavors— a whisper of elderflower or chartreuse. I do a lot of infusions instead of flavored syrups, bringing flavors into the spirits themselves.
How do you help with a cocktail recommendation?
I ask what spirits guests prefer, and if they like sweet and fruity, tart and fresh, on the boozier side, or even spicy, such as our house-made ginger beer. I can create something brand new, or mix a classic cocktail or a bNapoli original.
Which bartending techniques do you prefer?
Double straining ensures we get all ice, herbs, pulp, and fruit out of a cocktail before serving. We use strict recipes for consistency so the drink you enjoyed last week tastes the same tonight, even if you have a different bartender.
Alastair, what are trends for fall cocktails?
We like using seasonal fare and local ingredients where we can. I’m a sucker for anything honey or pear. As for local industry trends, margaritas are enjoying their moment in the limelight.
What are some favorite ingredients for creating new drinks?
I like coordinating with our culinary team to use products that either harmonize with their menu or allow us to utilize ingredients in totality to help prevent waste. I find walking around the numerous farmers markets in our area helpful, especially for the next year’s menu inspiration.
How would you describe your bartending style?
My style is well rounded, with an emphasis on prep outside of the guests’ dining experience so that there are no lags between time of drink order and enjoyment.
Describe your experience with food pairing.
Eat food you enjoy and drink beverages you enjoy—I don’t recommend bending one to placate the other. You won’t magically love a wine today that you didn’t yesterday just because it pairs perfectly with an appetizer. Ask staff what they are currently enjoying/learning about if you want to try something new, but when in doubt, champagne pairs with everything.
Which bartending techniques do you prefer?
I never get bored with using a blowtorch.
For reservations and more information, visit bnapoliitalian.com or 413.240.2106, and thefederalrestaurant.com or 413.789.1267.
