In this weeks interview, we chat with Jamie Boudreau of Canon in Seattle. Throughout the years he has won countless awards including the Cheers Rising Star award in 2010. He has become one of the most influential members of the … Continue reading
Mayahuel is completely dedicated to Tequila and Mezcal. While I never had the bad memories associated with it like most, I just never developed a taste for it. It was a spirit that did nothing for me. Mayahuel single-handedly changed my entire perception of Tequila. So today we chat with Phil Ward, Co-Owner and Beverage Director, of Mayahuel.
How did you become so interested in cocktails?
I stumbled into a busier barback position at Flatiron Lounge 6 weeks after they opened. Got curious, got obsessed, haven’t looked back.
What is your approach when it comes to formulating cocktails and what inspires you?
Its all about balance and templates. Every good cocktail is a blueprint for other good cocktails. What inspires me is a pretty cheesy question no offense. I like inventive and delicious things.
You mentioned that asking about your inspiration was a cheesy question. I find it fascinating though to find out what inspires bartenders to create drinks that reflect them as an individual. So to that affect how would you describe your style as a bartender? How do your drinks reflect you as an individual?
Your assuming drinks reflect an individual. Sorry to be a pain in the a– but I don’t know that is always true. Though if I had to say how my drinks reflected me as an individual (if they do) I’d say that they are simple yet complex.
One of my favorite drinks on Mayahuel’s older menu is the “On the Bum”. What was the inspiration behind that drink?
It was based off the Mai Tai.
No wonder I enjoy it as much as I do, seeing how the Mai Tai is one of my all time favorite drinks. Now how did you come up with the name “On the Bum”?
It was a tribute to Beach Bum Berry
Jamaican rum has a characteristically funky flavor and mezcal tends to have a smoky quality. What led you to combining these two strong flavored spirits in the same drink?
Well I always say when you put two tyrants in a room they will either kill each other or figure out a way to make peace and work together. I also maintain that any two things can go together if you find the right bridge to bring them together.
You mentioned that if you find the right bridge you can bring what could be opposing forces together. In the On the Bum what was the bridge and how did you go about finding it? Was there a particular direction or flavor profile you were seeking?
The orgeat was probably the main bridge in the drink. I just knew that orgeat played nice with both separately which is generally the best clue as to what can bridge the gap between two things.
I noticed that one of the ingredients of the On the Bum is Medley #2. It reminds me of how Don the Beachcomber created things like Dons Spices #2 and Dons Mix. Was this intentional? Did you want to leave something to drinker’s imagination?
Yes and yes
So what is the secret mix that makes up Medley #2?
Its a blend of Cane Sugar and Regan’s Orange Bitters
Simple yet effective.
Do you have any projects or drinks you are currently working on?
Yes I am helping with all the Fatty Crab/Cue Venues including the one we just opened in Hong Kong. I also will be helping open Ebanos Crossing in Los Angelos in two weeks.
Sounds like you are quite busy with all these projects. How was it different creating drinks for the Hong Kong market? Did you find it a challenge? If so How?
Every place is different. Hong Kong is a “younger” market as in cocktails haven’t quite created a market for themselves there to a large degree. There are some places but its not quite taken off completely yet. (won’t be long in my opinion) Biggest thing in such markets is to make drinks accessible for newbies.
Thanks again Phil for taking the time out of your packed schedule to chat with us.
On the Bum
1 oz Del Maguey Vida infused with Pineapple
1 oz Smith and Cross
3/4 oz Fresh lime juice
3/4 oz Orgeat
1/2 oz Medley # 2
Shake all ingredients with ice and pour into a low ball glass filled with crushed ice. Garnish with a mint sprig.
304 East 6th St
NY, NY, 10003
Unfortunately this will be the last Cocktail Overhaul column on Serious Eats. It was a fun ride and I really wish to thank my editor Maggie Hoffman for all the help she extended. So without further adieu: Despite this drink’s … Continue reading
The Lemon Drop was one of the most popular cocktails in the US in the later part of the 20th century. It should follow a simple formula of spirit, lemon, and sweetener, but sadly, in many bars the drink disintegrated … Continue reading
Shots! Shots! Shots! These are often the words that get the party started…and lead to countless bad decisions and lost memories. The trouble is that not all shots are created equal. Some go down as easy as pie while others burn and burn. The Prairie Fire shot is one of those dangerous shots, commonly constructed with cheap tequila enlivened by Tabasco sauce. But despite its fiery reputation, the Prairie Fire can be corralled into a balanced—and delicious—craft cocktail. Here’s how. Click Here.
After missing the last few Mixology Monday’s I am hoping to sneak this entry in under the wire. This months theme presented the perfect opportunity to enter. Here is the theme as written by Scott Diaz of Shake, Strain, Sip.
“The evolution of the cocktail has been a wondrous, and sometimes, frightful journey. From its humble beginning, to the “Dark Ages” of most of the later 20th century, to the now herald “Platinum Age” of the cocktail, master mixologists and enthusiasts alike have elevated its grandeur using the best skills, freshest ingredients and craft spirits & liqueurs available. But with all this focus on “craft” ingredients and classic tools & form, it seems we have become somewhat pretentious. The focus on bitter Italian amari, revived and lost ingredients such as Batavia Arrack or Creme de Violette, the snickering at a guest ordering a Cosmopolitan or a Midori Sour; has propelled us into the dark realm of snobbery. Many scratch bars and Speakeasies have gone as far as to remove all vodka and most flavored liqueurs from their shelves. Some even go as far as to post “rules” that may alienate most potential imbibers. Remember, the bar was created with pleasing one particular group in mind: the guest. As such, this month’s MxMo LXXI theme, From Crass to Craft, will focus on concocting a craft cocktail worthy of not only MxMo but any trendy bar, using dubious and otherwise shunned ingredients to sprout forth a craft cocktail that no one could deny is anything less. There are a plethora of spirits, liqueurs and non-alcoholic libations that are just waiting for someone to showcase that they too are worthy of being featured on our home and bar shelves. So grab that bottle of flavored vodka, Jagermeister, cranberry juice, soda, neon colored liqueur, sour mix or anything else deemed unworthy of a craft cocktail, and get mixin’!
My biweekly column on Serious Eats called Cocktail Overhaul goal is to take on dark age cocktails and re-imagine them. So for a change of pace I decided to go the ingredient route and dust off my old bottle of Midori to create a simple old fashioned.
Whats Old is New
2 oz Cognac VS
1/4 oz Midori
1tsp 2:1 Green Tea Simple Syrup
1 Dash of Aphrodite Bitters
The Grasshopper cocktail is a sweet green-colored after dinner drink. The original concoction called for green crème de menthe, crème de cacao, and cream or half and half. This green monster practically screams out for a remake. Read the rest here.
The Cosmo is arguably one of the most influential cocktails of the past twenty-five years. Its popularity skyrocketed in the 90′s and was on the menu of every bar from NY to Timbuktu. It already saw one upgrade later in its life and now its time for a new one. Read the rest on Seriouseats.com.
The Surfer on Acid is most often consumed in a shot and conjures up hilarious images of a surfer trying to stand up on his surfer board while tripping on drugs. The original concoction is an equal-parts mix of coconut … Continue reading
Today we chat with Justin Pike of the Tasting Kitchen. The Tasting Kitchen opened in 2009. What first drew you to become a bartender and ultimately create your own cocktails? I went to art school, graduated, then studied abroad in … Continue reading