| Explain the single cube concept in your signature cocktails. Some of the drinks you created for Rare use herb-infused cubes?
The one ice cube is to chill the cocktail without diluting it. It allows you to really enjoy the flavors of the cocktail. My goal is to have different flavors of ice cubes and infused ice cubes to change the cocktail as it is being consumed. I want the flavors of the drink to blend with the ice cube. Instead of just having a vodka and cranberry, why not have a Cranberry Liqueur, pomm juice and fresh cranberry cube combined with great vodka? We want to put fun twists on the standard drinks.
You don’t use simple syrup in any of your Rare drinks; what is your sweetening process? How does this enhance the drink?
I’m always looking for alternatives to the common “simple syrup.” Different honeys, agave nectar, stevia, rice nectars and other natural sweeteners are what I like to use in all of my drinks. I find the cocktails to be much more balanced when using these alternatives to “simple syrup.” Nobody wants a really ‘sugary’ cocktail.
What items used in your Rare cocktail menu are your own signature concoctions?
I would say that my infusions are the most distinctive drinks on the menu. I enjoy finding the right balance and mixture of fresh fruits and spices, and mashing them up with liqueurs and different alcohols. Most people haven’t had the combination of ingredients that I use in my infusions… from pineapple to jalapeno to persimmons mixed with tequilas, gins and vodkas. There is always an element of surprise and intrigue.
All the Rare cocktails seem to balance heat with sweet. Is that good for food pairing?
I feel as though each cocktail pairs well with at least two items on the food menu. I wanted to compliment the amazing food with properly made and well-balanced drinks. The spicy cocktails are perfect with steaks and the seafood; they put a little pep in your step and really get you thinking about food. When creating spicy cocktails the goal should not be to burn someone’s palate or shock them with too much heat. The goal is to have the heat as one aspect of the drink and to have other flavors come in to relax that spice. Each drink should have layers and take you on a trip from the first sip to the last.
Which of your Rare cocktails is your favorite?
To be honest I love all the drinks with respect to each of their alcohols. But the KGB and the Rare Manhattan are probably my two favorites to drink. Although it’s always hard to pick, I like these two because they feature a twist on well-known classics. For instance, the KGB stands out because of the chamomile-infused Jameson. It’s recognizable, yet feels new and bold.
|
