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Culinary Mixology: Creativity, Style and Taste Without Sacrificing Service Jeremy J Parsons Cocktails The Fluid Experience beerchill.com Invite Catering invitecatering.com Noshtalgic.com @culinarydrinks

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Who is this guy? • 1999 Founded Cocktails the Fluid Experience – Canada’s largest and oldest beverage marketing agency in • Brand ambassador to over 40 brands in 18 years • Runs 900+ events a year • Does dozens of TV shows a year • Editor in chief for Noshtalgic.com • Hospitality consultant working across North America • Chef and owner Invite Catering • Author of Cold Tea At Three • Author of Invite – cocktails canapes and company

launching in November • Mixological and culinary mad man!

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Q: When did mixology become synonymous with masturbation? Great for them but boring as hell for the rest of us!

A: Creativity, style, unique techniques and flavors should not take precedence over providing cocktails in a timely fashion. YOU CAN DO BOTH!

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Q: Imagine if a chef blew through the doors 10 minutes before dinner service…WHAT WOULD HAPPEN? Food would be late, no prep would have been done, menu flow would be a disaster and people would leave….So why don’t we think about what goes on behind our bar in the same way?

A: drinks of all kinds need to be as carefully curated as the food on the menu. We are in this business to provide the best experience possible for our patrons that includes, what goes into their mouths as well as what goes on around them.

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Techniques, ingredients and creativity should flow back and forth between the kitchen and the bar.

Look within your venue and outside your city Explore, Inspire and Aspire

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Enough of the view from 1000 miles above lets get into how to make this happen!

Smoke

Infusions

Foam and Air

Culinary Ingredients

Vacuum Sealing / Sous Vide

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Smoke: • Visual, • Odiferous • Strong Depth of Taste • Flavour Extractor and Enhancer

Smoked Maple Old Fashioned 2 oz. Steinhart Maple Vodka

1 oz. Fresh lemon juice ½ oz. Fresh ginger and peach simple syrup

3 dashes of Angostura Orange bitters 1 demerara sugar cube

¾ oz. Voss water Muddled and served over ice

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Espumas – Foam and Flash Pressurized Infusions • Texture • Flash Flavour Enhancer • Carbonation • Color additive

Spring Mule 1.5 Boodles Gin

2 oz. Kiju Organic Lemonade 2 oz. Fevertree Ginger Beer Slice of Cara Cara Orange Kiju Organic Apple Foam

Served over ice

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Cucumber Cherry Fizz 2 oz. Crystal Head Aurora Vodka

infused with Organic Cherry Candy 3 oz. Qcumber Water

2 oz. Belvoir Elderflower Water 2 Basil leaves torn 2 Cucumber slices

1 Lime wedge Shaken and served over ice

Espumas – Foam and Flash Pressurized Infusions • Texture • Flash Flavour Enhancer • Carbonation • Color additive

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Culinary Ingredients • Flavour Enhancer • Color Additive • Texture • Aromatics

The Czar 2 oz. Crystal Head Vodka 5 oz. Walter Caesar Mix

8 dashes Worcestershire Sauce 6 dashes Chipotle Tabasco

1 tsp Beet Horseradish Pinch of Montreal Steak Spice

Pinch of Fire In The Kitchen Smoke Eater Splash of Pickle Juice

Shaken and served over ice

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Vacuum Sealing • Intense Flavour in a short period of time • Color additive • Aromatics

Magnificent Mezquita 3 oz. Santo Mezquila 2 oz. Kiju Lemonade 1 tsp. Agave Syrup

2 slices of Lime 2 slices of Orange 1 slice of Lemon

1 slice of Serrano Chili Vacuum seal and cook for 30 min 140 F

allow to cool. Pour over ice. Stir

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Preparation, creativity and planning are the keys to making your culinary mixology program work without making your patron’s wait an inordinate amount of time. Keeping glasses full, smiles on faces and a great vibe in your venue is essential and it starts with the first person they meet….your mixologist. The first impressions of all their senses need to be perfect and they need to provide a memorable experience.

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Thank you very much!

I look forward to your

questions and comments.

Jeremy J Parsons

@culinarydrinks