Craft Cocktails – How Far is Too Far?

Recently I was asked to sit on a panel at Victoria’s Art of the Cocktail, a 3 day cocktail gathering of Spirits, brand ambassadors, enthusiasts and bartenders. The festival runs the first weekend in October and brings together some of the brightest minds in cocktail culture. I have attended the past few years, but had never sat on a panel or presented before. What an honor!

The topic of the debate was simple: How does a bar decide whether to make or purchase products? The panelists: Cameron Bouge – Beverage Director for Earls, a multinational corporate chain with 69 venues. Dani Tatarin – Manager of the Keefer Bar, a boutique cocktail room and President of the Canadian Professional Bartender Association, Craig James, owner of Fentimans Sodas and Myself, Beverage Director of the Donnelly Group, a group of 7 pubs, 3 nightclubs and 1 cocktail bar.

A quick introduction of my time in the bartending industry: I came into this business with virtually no professional food or drink background, learning the ins and outs of a corporate environment driven by costs and numbers. Virtually all bar product was purchased and delivered by a distributor. The most we did “in-house” was cut a puree with citrus or make a thickened cream to “spec.”

Fast forward a few years and I have now moved onto a “one-off” cocktail bar where cocktails are craft made, classics mixed as close to original recorded recipes as possible and contemporary recipes unique and creative.

About 3 years ago I was asked to take over the cocktail program for a small group of pubs under the same ownership. I provided cocktail direction and very minimal training other than providing step-by-step recipes and small history lessons on chosen classics. As the job developed, I found myself helping out with venue walks and recipe checks.

I recall an instance about 2 ½ years ago where I saw a young barman tearing open multiple packets of white sugar meant to be in a caddy for coffee service while the hot water tap in the sink ran beside him. The contents of the packets were being emptied into an empty washed out liquor bottle. I made my way over to the barman and asked him what he was up to and he replied to me: “I’m making simple syrup, sugar and hot water and you mix it up.”

Without digressing too much, I can tell all of you right away that this sort of behavior is a major factor in my decision process when choosing house made items versus manufactured goods. After Cameron and Dani discussed their points on the subject, and Craig went through a great presentation on how his products fit into each of the three concepts, here is what I had to say on the subject.

There are five main factors in no particular order:

Number 1:
When choosing between house-made or bought goods you have to give in to the fact that you as a bar manager will not always be in house to quality check the final syrup, tincture or infusion. You may be out of town, you may be caught up with another project, you may be sitting in Victoria telling stories. At this point, you are now relying on your most recently promoted day bartender who last night was a bus boy who is covering the staffer who called in sick and who is now making your simple syrup in the way is was once off-handedly described to him by a show on the food network. You might have hired and trained the best assistant bar manager in the city, but with turnover and instability in this industry, people move on and people call in sick. So my number one factor is: can anyone follow the steps to make this product no matter what, who or when the prep is required?

Number 2: You cannot always buy a flavor.
Today’s fresh food market, combined with the availability of wonderful flavored syrups, sugars and sodas give bartenders seemingly endless possibilities of flavor combinations and at very little time spent. But what happens when my local grocer or distributor de-lists a soda I have been using in a signature cocktail my guests have grown to love? Or when the inflating costs of buying the product exceed the target margin of profit? At that point it is time to consider new tactics. Perhaps investing in an isi infusor, or the new Perlini units that are so hot right now. A one time investment in a unit will in no time pay for itself in the money saved in the $2 per 12oz I am no longer paying for the manufactured sodas. Also, I can start combining herbs and flavors into varieties the big boys haven’t thought up yet. And now I get to put “house-made” on the menu. But what was my first factor? Oh yeah, who is my biggest risk factor, and can he/she use this process as consistent as I can? Hmmm.

Number 3: Spoilage.
I have never worked in a bar or restaurant that canned its own preserves on a regular basis. I know places like this exist and I know it isn’t all that difficult. I have played around with house made tomato juice (the color wasn’t quite like it was in the can, so my Bloody Marys looked a little different). The other issue was longevity. If I chose to make my own ginger beer or tomato juice company-wide or even in 3 or 4 of the venues, how do I know how long it will keep fresh? What is the drinkability date? Can I rely on every employee to properly rotate these products to attain maximum freshness? A product like Fentimans has quality checkers and packaging machines that determine all these things for me. That my friends, is a big relief. Potential spoilage, is a major decision point.

Number 4: Labor Cost.
If I can somehow maneuver past all these first three factors and decide to create some amazing house made syrups and sodas. I first need to consider what it will cost me in time to dedicate a staffer to create them. I am not simply talking about the $8.50 per hour minimum wage costs. What I am truly worried about, is dedicating that staff member to be creating and infusing while they are supposed to be serving customers, prepping for the dinner rush, keeping up with glass-washers, running food, table maintenance and so on. All the little things that can easily fill a busy lunch or day shift. Will he or she have time to go into the kitchen and watch ginger beer ferment? That is one major what-if given today’s high standards of service. I will either need extra time for prep pre-open, or a second pair of hands.

Number 5: The point of difference.
If absolutely everything I used behind my bars was available for purchase from the grocery store then each and every one of my cocktails could be easily replicated at home and there would be less need for a restaurant experience. My kitchens spend countless hours tasting and tweaking sauces and items to be served at the table so they can boast their originality and creativity. The bar should be no different. There is always room for an original infusion or house-made syrup to create a point of difference from your home to my bar to any other bar in the city. I know that my syrups and tinctures will be different than Dani’s. I also know that I can’t wait to try her new creations. If gives me something to look forward to and it gives her an edge over the other great bartenders in the city.

These are Five of the factors of my decision process when weighing the options. Of course, each of these relates to the others and some are more important than others. Whichever the result; the process always starts off with an idea, and ends with a cocktail.

Knitta Please – Magda Sayeg: Yarn Bomber Extraordinaire

I was able to catch up with her to ask her 10 of my favourite questions.

1) Name: Magda Sayeg
2) Profession: Installation artist
3) Hometown: Houston..living in Austin…living in San Francisco soon!
4) Biggest project you’ve ever knitted: a tie between the bus in Mexico City or the soldier in Bali, Indonesia.
5) Dream project that you wish you could knit: Japan Japan Japan
6) If you were a Chipmunk, which one would you be: Alvin, Simon or Theodore? Simon
7) Favourite Movie: Harold and Maude
Fill in the blank: When I knit, I feel _______. occupied
9) What would your dream sandwich be filled with? Marshmallow fluff and peanut butter.
10) Can you dougie? The highland fling is my thing.

Click here to like her on facebook and follow her on twitter.

About Adele:

Born and raised in BC, Adele Tetangco has been a part of the Vancouver fashion industry for the past 7 years. You can find her working as the Sales + Marketing Manager for local label dace and more recently as a Fashion PR consultant for Blank Communications. Follow her on Twitter @adeletetangco

Pantone Adds 175 New Colours

Pantone has added 175 new colours to their Fashion and Home Collection. Who would have thought that there could be 175 more colours in the world? But they’ve managed to add cooler and warmer tones to all of their basic pre-existing colours in their palette.

For example, they’ve added new shades to the orange family such as Tangerine Tango, Cinnamon Stick and Marmalade. For browns, they’ve brought in several delicious pure chocolate browns like Ganache and Chocolate Torte – which are deeper and richer. Following with the current fashion trends and increasing popularity with the taupe and khaki family, they’ve added warmer taupes with shades like Toasted Coconut that have a more golden base.

These colours sounds more like ice cream flavours. Honestly, I’m kind of drooling right now.

You Gotta Keep Your Hood Pass Intact

The first time we brought DaM Funk – back in 2008 I believe (!!!) – he was supporting Peanut Butter Wolf on tour, and as ill as PBW is, we had more people out to see DaM. His 80s-inspired G-funk shit is the lick. Come peep the man next Tuesday March 15th at the Lamplighter.

Jameson Bartenders Ball featuring
DaM-FunK, Onra, DJ Pump vs Hedspin& Niña Mendoza
Tuesday, March 15th, 2011 9:00pm-2:00am
The Lamplighter Public House 92 Water Street, Vancouver

Follow @DaMFunK on Twitter
Visit DaM-FunK on Stones Throw

Vancouver Nightlife Awards – Last Chance to Vote

Best Doorman
Derek Papas (Republic)
Richie Hendo (Lamplighter)
Vote

Best Urban Promoter
Jay Swing (Donnelly Group/ Nation of Millions)
Naava & Marv
Reza (Hollywood Promotions)
Vote

Best Top 40 Night
Republic Mondays – Republic
Vote

Best Urban DJ
C Styles – Republic
Vote

Best Top 40 DJ
Ryan Trax (Post Modern/ Republic)
Vote

Thanks for voting!

Z TRIP – AMERICAS #1 DJ

Wednesday Dec 9th

Pop Opera and The Donnelly Fund present

“America’s #1 DJ”

Z TRIP
http://djztrip.com

with The Freshest, Group Hug, Matty C and Dana D

Recently voted America’s #1 DJ, Z-Trip basically invented the mash-up. It’s impossible to enter a club today and not feel the impact of Z Trip’s contribution to the way music is presented and programmed by the modern DJ. He was the first to break down the walls of genres and amalgamate trends and classics into a cohesive blend of everything under the sun, a style exempt from boundaries. Join us Dec 9 on a musical journey with a purpose as the all proceeds will be donated via the Donnelly Fund to local charities.

To buy advance tickets click here >> http://cz.ae/0PY

For table service reservations email Rich Poitras rp@dhmbars.ca

Facebook Event

Ambleside outdoor concerts could become an annual event

Vancouver Sun – Vancouver,British Columbia,Canada
By Malcolm Parry, Vancouver SunSeptember 17, 2009

BUSINESS LUNCH: Donnelly Hospitality Management founder-principal Jeff Donnelly, 34, ordered cheddar scramble and yam fries while greeting Gastown habitues from his 270-seat Lamplighter pub’s Abbott Street patio. He looked zestier than the platter, having returned from his first four-week vacation in eight years since acquiring nine Vancouver pubs and clubs. He’d visited favourite cities Barcelona and New York, but still takes his money-making tips from London.

Read Full Article

Ed Hardy Blows

These dudes are just rapping (poorly, but it’s hysterical) what we all already knew. I hear you can get this gear for $10 a shirt @ Winners. That didn’t take long.

The White Light mix series

Vancouver’s own Matty C and DJ Neoteric present the White Light mix series – dedicated to nu-disco, dreamwave, and smooth blissed-out electronica. The series has really established itself over the past year with guest volumes from The Smalltown DJs, Fashen, Them Jeans, Danny Daze, Mike B and Curtis Vodka plus many more surprises over the coming months. Be sure to visit whitelightmixes.com to catch up on all the previous editions and subscribe to the RSS feed to receive each new mix as it’s released. To get you started here’s volume 10 from Matty C:

Tracklist:

Baxter – Proof (Lifelike remix)
Fred Falke – Back To Stay
Diamond Cut – Teardrops (Treasure Fingers remix)
FM Attack – Sleepless Nights
Relation – Your Tiny Mind (Lifelike remix)
Grum – Heartbeats
Cut Copy – Hearts On Fire
Alan Braxe + Kris Menace – Lumberjack
Tommy Sparks – Miracle (Grum remix)
Paul – Shine Sweet Freedom
Datostrom – All I Ever Needed (Diamond Cut remix)
Kings Of Leon – Use Somebody (Chew Fu remix)
The Klaxons – Gravity’s Rainbow (Van She remix)
Sebastian Ingrosso – Kidsos
The Killers – Mr Brightside (Thin White Duke remix)
New Order – Temptation
Killa Kela – Everyday (Lifelike remix)
Frankmusik – Confusion Girl (Russ Chimes remix)
Example – Watch The Sun Come Up (Fred Falke remix)
Quadra – F.I.N.

Don’t forget to check out the upcoming White Light showcase at the Modern, featuring Kris Menace . . .

New Swank Logic mixes

Our boy Vinnie the Squid from the Slow DJs put these together for you, enjoy. And peep the Slow guys monthly at the Modern on La Discotheque Saturdays.

Hippies with Handguns Lp.

Bounce Dat Ep.