Cook of the week mixes it up with speciality drinks
Have you ever given your coffee order (say a grandee decaf cafe mocha …) and wondered how the barista does it?
You watch them blending multiple coffee drinks at once, all while talking to someone in the drive-through on a little headset and saying hello to a customer who walks in - by name. Our Cook of the Week (with a twist), Adam Owens of Algonquin, fits right into this world of multi-tasking on steroids.
As a coffee master and manager of a Starbucks, Adam confesses he loves the energetic hustle and bustle, and the interaction with people in such a friendly atmosphere.
It's not a surprise, therefore, to learn that one of Adam's favorite hobbies is mixology. The skill of mixing together cocktails satisfies his love of creating something that tastes good all while amusing friends at the same time.
"It's funny; there's an entertainment factor to mixing drinks," he said. "I love talking to people and the 'flair' aspect of flipping the shaker and just creating a memorable experience."
Adam and his wife come naturally to entertaining as they both have backgrounds in music. In fact, Adam's first introduction to mixology happened while he was studying at the Berklee College of Music in Boston.
"One of my professors had a beautiful old home and would invite those of us of age over. He really appreciated history and the depth of old world customs. He had this beautiful wooden bar and he taught us how to make a proper cocktail. I used to think it was an ounce of liquor with 8 ounces of some sugary mix - but it really is the other way around. The focus is on the liquor at the core, which is then brushed with something else."
Adam uses specific recipes when he mixes drinks.
"I am very scientific with my measurements - I use graduated measuring cups - it's like a little science lab. When I was a kid I wanted to be a mad scientist!" he laughs.
One favorite cocktail that Adam shares with us today is a Sazerac, a drink that falls into the whiskey rye category.
"It has a splash of absinthe which has a licorice flavor, bitters and demerara syrup." According to Adam, bitters are more or less the salt and pepper of cocktails. Adam makes his own demerara syrup, which is similar to simple syrup (a blend of heated water and sugar) but uses raw sugar instead.
"It gives it a warm, caramely flavor - add that to club soda with a little lemon and it makes a great nonalcoholic drink." he adds.
"Every great cook or mixologist has principles about what they do - for me it's not using any generic, commercial mixes in my drinks." Another principle is allowing the cocktail to shine on its own without dousing it with too many appetizers.
"I do like to pair foods with wine or even coffee, but cocktails should stand alone as the feature." Adam and his wife may prepare one appetizer, like the blackberry compote that he shares with us today, or a simple charcuterie of cheese, salami and crackers.
Like food, drinks are very seasonal in nature.
"We haven't even talked about garnishes," says Adam. "In the summer, citrus plays a big part in drinks - there are Margaritas, Bellini's, or maybe a basil-lime gimlet is nice. In the fall, I like Sidecars, a brandy drink that is a cousin to a Margarita."
If you are new to setting up a bar, Adam has some advice: there is no need to buy top shelf liquor.
"About 2 percent of the population can tell the difference, but you also don't want to buy low-shelf liquor. It's mixed with grain alcohol and that's what makes you sick," he said.
One trick Adam suggests is buying a wholesale (think Cosco or Trader Joe's) brand. These companies often use good distillers for their own house brands.
Adam encourages practicing as well.
"I like to joke that it's scientific, but it's not rocket science - the more you do it the better you get at it. Life is about creating memories; it's just fun."
One caution however: "It's easy to get stuck at the bar! I make the first round and tell my guests to pay attention. They're responsible for any others!"
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How-to: Garnishes
Citrus twist
Using a vegetable peeler, cut a wide strip of zest from end to end. Squeeze over glass with the peel side down, releasing the citrus oil over the surface of the drink. Rub the peel along the rim of the glass, rest in drink.
Rim the glass
Dip the lip of glass in saucer with water, lemon or lime juice
Then dip the lip into another saucer with sugar or salt. Chill in freezer for five minutes to solidify