Mixologist Meagan Sacher, who took a masterclass at Akira Back, JW Marriot, tells how one can turn a classic recipe into an interesting cocktail. Use of local flavours and spices can do wonders to the drink
There are so many basic bartending skills that can take years to perfect — shaking and stirring simultaneously, “rolling”, using jiggers and mixing beakers with finesse. While it is always inspiring to see bartenders try new techniques, I have great appreciation for those bartenders who have mastered, then put their own personal touch to these basic skills. Simple tricks, a slight movement of the hand or finger placement on the bottle — these are all factors that contribute to the overall “show” of bartending. After all, bartenders should always think of themselves as performers — they are the actors and the bar is the stage. The first thing the bartenders should do is to watch their peers. We have the fortune of being able to research just about any bar/bartender in the world via the Internet. As a result, we are beginning to see trends emerge and spread throughout various markets. One should take advantage of the resources we have and learn something new everyday — whether that is a new technique in mixing cocktails, a new product to hit the market or an up and coming bar star. There is so much out there to learn.
There are just a handful of basic recipes upon which all other recipes are derived. Mastering a traditional recipe such as a sour allows bartenders to experiment, innovate and ultimately customise their own personal recipes that are balanced, palatable and delicious. Throughout my travels, I was inspired by observing bartenders utilising local ingredients native to their country, while adjusting recipe ratios to cater to the local flavour preference. Some countries tend to have a sweeter palate, some more dry. This is hugely important, as ultimately the preference of the customer is the driving factor in devising cocktail recipes. There is always room for some persuasion, for example, introducing customers to a new ingredient or a reinterpreted style of a classic drink. However, I always believe that “less is more.” There are classic, tried and true cocktails recipes that have been favourites for generations. Implementing just minor changes in those recipes can introduce a classic cocktail to an entirely new generation. Take for example, the martini. We showcased a classic dirty martini, and then we showcased a twist on a classic martini — this time infusing the vermouth with local masala chai. We created one cocktail that used sweet papaya with chili pepper. The idea is to showcase how opposite flavour profiles — sweet versus spicy — can work together to create a balanced, easy-to-drink cocktail.
Tropical style is excellent for places like India that get very hot during several months of the year. light, fruity cocktails are always top sellers in these types of markets. A simple combination of grapefruit, lemon and orange makes for an easy sell.