The New Bartender

Mix.o.logy: the art or skill of preparing mixed drinks.

At first glance, the term may appear as but a synonym for bartender. However upon closer inspection one should acknowledge the operative words here as defined by free dictionary: art and skill
A visit to any pub, bar or restaurant spear headed by one of Los Angeles' top or celebrity chefs and you'll quickly see what differentiates a bartender from well,...a mixologist.

It's not enough to arm yourself with recipes from long ago. Those ancient cocktails that your grandfathers father drank. No. Today, one must have an artistic ease, a deft hand and a palate as refined as the executive chef himself. These artists are creating concoctions that infuse fresh herbs, spices, peppers and even cured meat.

This new wave of artistry is quite the temptation. The recipes read like a tantalizing meal. And the ingredients are as complex as those found in the entree: chipotle pepper, beef bouillon, Serrano infused liqueurs, smoked salts, fresh ginger, agave nectar, egg froth, crispy prosciutto, and cilantro. I've even seen a bloody mary with an entire burger skewered atop it. Umm,...thanks. But no thanks.

The bottom line....is really about the bottom line. Top restaaurants can not rightfully compete with other establishments' happy hours by selling the same cocktails for excessive prices. So they got creative in order to "justifiably" charge $14.00 for one cocktail.
So let's do the math. The average consumer that will indulge in a cocktail with dinner will partake in a minimum of 2. Multiply that to include a dinner party of but 2 and drinks alone are a gulping $56.00!

True there's an artistry to this. But just as I recommend that you experiment in the kitchen with cuisine, why not here as well. How cool to have a signature cocktail for your next holiday party. Make it as exciting as cured meats and chipotle spice or as elegant as orange and cilantro added to a mimosa.
Begin with your choice of alcohol: tequila, vodka, mezcal, rum etc.
Then lay out the accoutrement. Start with whatever you have handy: chili peppers, herbs, juices, Tabasco, Soy, coconut water, cucumber, peaches, cumin, curry, etc.

Be adventurous and grab a few things from the market: rosemary, passion fruit, watermelon, sugar cane, etc.
Then muddle around and see what works best! Id recommend that you:
1. Start with the base and leave out the alcohol. Once you've invented your mouth watering recipe, then add the spirits.
2. Sometimes this is not possible, depending on the concoction. That being the case, work in very small "tasting" portions.

Of course all of your guests will be begging for the recipe. Type it up, roll it scroll style and secure with ribbon. Send your guests away with a gift that keeps on giving.

Here are a few pairings to get you started.
*not to be mistaken as recipes

WHAT GOES WELL WITH:

Watermelon: basil, cilantro, chili powder, mint, Tequila

Cumin: apples, cardamom, cayenne

Chipotle: cilantro, lime, cured jerky, lemon juice, smoked paprika, Mezcal or Tequila

Pears: cardamom, butterscotch, fennel, ginger, honey, rosemary, crispy prosciutto, orange zest, Rum, Brandy, Bourbon

Passion Fruit: cilantro, egg whites, vanilla, mango, ginger, lemon, lime, Dark Rum, Cointreau, Tequilla

Oranges: cloves, thyme, rosemary, saffron, star anise, ginger, honey, basil, cilantro, cumin, apricots, lemon grass or zest, cinnamon, Brandy, Kirsch, Armagnac, Rum, orange liqueurs
*avoid all night mixing by making pitchers of your signature cocktail. If herb muddling is involved, save it for service. Ice and shake when serving.

Now grab your shaker, muddler and be armed with imagination. And keep us posted on your award winning concoctions!

-Relax. Dine. Indulge