Keeping Spirits Bright
WITH CRAFT COCKTAILS, AND A MOCKTAIL TOO!
We found a seat in the bar at Venue Restaurant & Lounge on a Friday afternoon and had a great time discussing holiday craft cocktails with Barrie Kuhn, Beverage Director and Sommelier. Barrie has worked at Venue for 12 years. She started as a server and then a bartender; this is where she became interested in the art of crafting cocktails. She began reading books, researching, and playing around with various alcohols, mixers, and flavors. According to Barrie, “Venue gives us a lot of freedom to try new things.”
As Beverage Director, Barrie is in charge of Venue’s wine list, drinks for specialty event dinners, and the cocktail menu which changes seasonally. As a rule of thumb, she likes to keep a wide variety of drinks on the menu, whether it be cocktails with gin, vodka, whiskey, or something on the lighter side, even in the winter. Personally, Barrie said she tends to gravitate more toward red wine or bourbon in the winter when she’s making herself a drink.
When asked if she had any tips for people making cocktails at home for family and friends during the holidays, Barrie made these suggestions:
Try to have a variety of alcohols, as well as mixers such as fun seltzers, tonics, and various juices available.
Pair cocktails with the food being prepared, specifically the seasonings. For example, if there is rosemary on the turkey, create a cocktail incorporating rosemary.
Use off-the-wall and unexpected flavors as they may make the best cocktails. Barrie once created a honey-roasted, carrot Old Fashioned and it was the hit of the party.
The holiday season is a time to embrace indulgent, creamy, hot drinks. Everyone can go back to their skinny margaritas in the spring.
Express some of the oil from a twist of lemon or orange on the rim of the glass. The aroma will be breathed in by the drinker when they take a sip of their cocktail.
Drink more bubbles! According to Barrie, people don’t drink enough bubbles.
SPARKLING BEE’S KNEES
A classic cocktail jazzed up with prosecco
1 1⁄2 oz gin
1oz lemon juice
1⁄2 oz honey syrup
Top with prosecco
Shake gin, lemon juice, and honey syrup with ice. Strain over new ice and top with prosecco. Garnish with a lemon twist. Serve in a Collins glass.
MOCKTAIL PLUMBERRY GIMLET
1 1⁄2 oz virgin gin (Damrak)
1oz lime juice
1⁄2 oz simple syrup
1oz strawberry puree(or muddle strawberries)
Dash of plum bitters
Shake all ingredients together with ice and strain into a cocktail glass.
BROWN SUGAR CINNAMON OLD FASHIONED
2 oz bourbon
3⁄4 oz brown sugar/cinnamon simple syrup (two cinnamon sticks, two cups brown sugar, and two cups water - boil and let reduce)
2 dashes orange bitters
Stir together and pour over ice. Garnish with an orange twist and cherry on a long toothpick.
APPLE CHAI MULE
2oz Chai-infused vodka (infuse a bottle of vodka with one to two chai tea bags or to taste)
2 oz apple cider
1⁄2 oz lemon juice
Top with ginger beer
Build ingredients and garnish with apple slices on a long toothpick. Serve in a copper mug.