In less than ten years old, they went from bar to tender mixologists. An evolution, not only in terms of words, but also flavors. A name change to the service of the pleasure of rediscovering classics.
The bartender mixologist is that the leader is the cook. This is not me saying this, but Nader Chabaane, honcho on mixology at the Chateau Frontenac. His passion is expressed at both Sam and 1608, two bars completely renovated with stunning views of the St. Lawrence. He who learned his trade in Paris, who settled in Quebec, there is less than a year and there was barely six months, won the Media Award at the 5th edition of the competition Made with love bringing together the best mixologists in Quebec, has set a goal to educate, to inform Quebecers the basis of a good cocktail. "I try to learn people what they like, but they say they do not like! "It must work because Sam is now an enviable place in the new wave bars in the national capital. Chabaane Nader and his gang behind bars manage to make these parts of the castle casual places where we have fun farm. Who would have thought!
Nader Chabaane has also had the idea of transporting the bar tables. Thus he serves his negroni in three small bottles - Campari, gin and sweet vermouth - the customer mix itself.
But beyond the look of surprise and see her drink presented the same basis of a good cocktail is based on three ingredients: alcohol, syrup, bitters.
Fine food = good cocktails
Although the twenty-first century has spawned some molecular cocktails - expensive moreover - he must know that in terms of cocktails, classics come to us from the early twentieth century mainly in London, Paris and New York. American prohibition was also a source of creativity as with Side Car or White Lady!
Some mixologists also try to find the tastes of the past. To do so, we will use care to syrups for example. So that some bars like the Lab in Montreal, Rachel street, market *. Lemongrass and cucumber, orgeat, ginger and cayenne are just some of the flavors developed by Gabrielle Panaccio, mixologist and owner of the premises.
To those who say that making a mix, such as with an ordinary gin and gin Ungava, it's all the same, that meet the experts? "People who have this response probably do not know these products. I would answer them, says Ms. Panaccio, with another question. If I make a carrot soup, is that this will be the same as if I am using parsnips? Yet this is the same family ... There are no ordinary gin, everything is a matter of taste, sometimes subtle, but the differences are there! And advice, do not talk about brand but to taste; I would like a very powerful herb and Tanqueray gin as (citrus) or Ungava (bitterness, juniper) or somewhat sweet as Botanist (chamomile and other flavors) or Barhill (honey). Sure, there are better spirits than others, but it is above all a matter of taste! »
And for the common man, mixology can be learned? Absolutely! A concrete example. In Montreal, Stirrers Gourmands offer essentially mixed workshops kitchen mixology. The workshop proposed menus are designed to marry the organoleptic appearance of the food cooked by the participants cocktails. It also gives workshops pure mixology in partnership with Proxy Bar.
Well, we let ourselves with for the road? Or rather two. Courtesy of Gabrielle Panaccio. To begin, one of his compositions, the So Fresh and the second a classic, the Mai Tai.
So Fresh!
1 rosemary branch
30 ml Infernal Ginger syrup Lab
30 ml lemon juice
30 ml of dry vermouth
30 ml gin
Mai Tai
30 ml of fresh squeezed lime juice
15 ml of syrup for cocktails Orgeade (orgeat) Lab
15 ml of Cointreau
22 ml dark rum (Appleton V / X or Brugal)
22 ml of agricultural rum (St. James amber or white)
* Syrups Lab are available via Internet alambika.ca or in certain specialty shops such to:
Sherbrooke:
At the north wind
St-Hyacinthe
The passions of Manon
Québec:
grocery Moisan
Montreal:
The market for flavors of Quebec Jean-Talon Market
