Make Like a Mixologist Video Series Part 1: The Making of.....A Caprioska

Welcome to the first in our video series: Make Like a Mixologist which will show you how to make a selection of cocktails and give you some insider tips along the way.

In this video we're going to look at how to make a delicious and refreshing Caprioska made with vodka, limes and sugar just like this one here...

But first, do you know the difference between a Caprioska and it's cousin the Caipirinha? Well if not don't worry because you'll find that out too....

The Making of a Mixologist

The art of great cocktail mixing is a fine one. There's a hell of a lot more to it that just pouring a whole load of different types of alcohol into a container, giving it a good shake or stir and pouring it into a glass. And this is a fact that many of us have been reminded of when we have tried to do DIY cocktail mixing.


So if you aspire to be a good or perhaps one day great mixologist, how does one go about this anyway? Well best see what the Master Mixologist has to say one this one.

What are the basics of mixology you need to master?

You need a sharp palate and need to be able to identify different drink categories. You can develop a good palate by trying every spirit that's out there, so that you can learn what works with what and most importantly why. Knowledge is key. And it doesn't stop with just spirits.  You need to know your ingredients and the better you know them, the better you will be able to balance them and so the end result will be better. 


As with cooking, if you just blindly follow a recipe it's never going to taste that great. But once you have the knowledge and understand how to balance things - for example say the balance of sugar and alcohol in a Passionfruit Martini - then just like in cuisine after making something say for 10 or more times, you start to make your own tweaks which gives you a better result.

  

So what know other areas of knowledge are essential and why? 

Things like measurements, when to shake and when to stir, straining, the importance of ice and it's different uses, fruit combinations and herbs and spices in cocktails, and what tools to use when. It is these things where all tasty drinks come from and without knowledge of these things, you won't be able to fix good drinks. 

So give us an example then - say on straining for instance. What do you need to know there? 

Well although most people like to do the double strain, actually single straining is best for certain drinks so that you can retain the fresh fiber pulp which gives the drink it's fresh bite. It's knowing the difference between which technique is best used when. 

So what  are the 3 things you need to look out for when learning the art of mixology? 

Taste - which we already talked about quite a bit above. Showmanship - because mixology is part showmanship and presentation - because presentation is an important part of drinking because not only do different presentation options give a different aesthetic to the cocktail, but can also enhance the flavour in different ways.

So back on the knowledge front, exactly what level of alcohol knowledge does someone wanting to learn the art of mixology need then?

Good enough that if you were to do a blind tasting you could differentiate between base spirits like Gin, Vodka, Rum, Bourbon, Brandy and Scotch.

So it seems knowledge and experience are the things you need to become a good mixologist. But how can  a good mixologist become a great mixologist?

By having the passion to make and create new drinks which taste really great and can even blow your mind.

Photography courtesy of Elaine Ng 

What makes you so special? Monkey 47 Gin

Welcome to the first in the series of our "What makes you so special?" posts. Here we'll be playing kudos to a drink that may have turned the Master Mixologists head, popped his taste buds and caught his imagination, bringing you the inside scoop on what's worth a try.

This time we'll be taking a closer look at Monkey 47 – Schwarzwald Dry Gin. 

So anything that has the word Monkey in its name piques my curiosity. But why do you love it?

Monkey 47 uses 47 handpicked ingredients, prepared in extremely soft spring water from a German distiller "Black Forest" source. It gives Monkey 47 the piece de resistance which is the “secret weapon” I use typical to the Black Forest cocktail. It has an unrivaled complexity and quality. This is all thanks to the masterly distillation and a traditional maturing process which uses traditional earthenware containers.


What else is unique about it?

It's a very unusual gin in terms of taste and aroma and delivers a perfect umami taste (which in Japanese means "pleasant savoury taste", stimulating various taste receptors on the tongue.

What was your first impression of it and did it change over time?

When I first tried it during a tasting session I smelt it and thought WOW this is unusual!  I liked it even before tasting it and now I love mixing with it.  It has a refreshing aroma, unlike the traditional juniper berry and upfront types of gin. It's very much a new world gin. 

What's it best used for? 

Gimlet 47, Monkey Grapes, Dry Martini, Negroni or the famous James Bond Martini "Vesper 007"."

Mmmmm I could do with one of those now! So who would you recommend try the Monkey 47?

Someone who appreciates the good things in life! 

What's in a philosophy?

How much do you know about mixology? Do you know the difference between being a bartender and a mixologist? And did you know that most live by a bartending and/or mixology philosophy? 

Goodness so many questions! Let's see what The Master Mixologist has to say about all this.

So what is the difference between mixology and bartending anyway?

Mixology usually refers to a more detailed and in-depth study of the art and skill of mixing. Not all bartenders are mixologists but all mixologists are bartenders. A bartender who has good bartending skills and knowledge can be a good mixologist in no time but a mixologist who doesn't have any bartending experience...well they may not be a good bartender.  It's a fine line.

What's your bartending philosophy versus your mixology philosophy?

My bartending philosophy goes something like this:

Professionalism = You want  be a Professional? You better behave like one! 

Enthusiasm = Passion - without it, you go nowhere.

Knowledge = Experience. Never stop learning.

Personality = Have  individual charisma and style when handling the customer. You can't live without it in the bar scene.

Speed = You better work faster! The customer is waiting! 

My mixology philosophy is based on the notion that you should dare to be different and I have a special term for doing just that - it's called "The Revolutions".

 

I love creating new drinks with different techniques and breaking the traditional way of making them. I'm always searching for that breakthrough and am driven by the desire to create something different without flipping the bottle, by using special techniques that allow me to create art for the palate and mind. 

A lot of the time new Revolutions will come to me just before I fall asleep - I'll be thinking about ingredients to mix and match, new techniques, different ways to combine elements, and how they can stimulate the 5 senses and palates. 

Wow I am loving the idea of these Revolutions! So how many Revolutions do you think you've dreamt up, what's been the most memorable,  and what's the craziest to date?

Probably around 180 of them. The Flambee series of martinis are the most memorable.  I always wanted to use the technique of igniting cocktails using the creme brulee technique (check out the picture below). I was so happy that day when  I made my first flambee martini when it met my expectations!

And the craziest Revolution would have to be stir frying the ingredients over an open flame all in one glass without a pan, glass, torches of any stove!

i  that it met my own expectations!

And are there any times when your bartending and/or mixology philosophy  has been REALLY challenged?

For sure - for example when a customer treats you or your staff in a nasty way, and you have to smile, endure and champion on through to complete the task at hand to make that customer happy. But that's a necessary evil of the service industry right?

Also some clients once they have tried all your cocktails, they ask you to create something on the spot for them, something you don't even have in your bar but you still deliver the miracle of the final product!