Tim and Danny of Cocktail Lab
Our launch party in San Francisco was a party for the ages. We like to make a bold first impression, after all. You already know about the delicious food we served and have recipes for the killer cocktails of the evening--now we're bringing you some behind-the-scenes bartender insight from The Cocktail Lab.
Read on to learn how they're shaking up the cocktail norms in the Bay Area (literally), and find out what these mixologists really think of Kanon. Happy weekend.
Kanon Vodka: What was the concept behind the cocktails for Kanon’s SF launch dinner?
Cocktail Lab: We revisited what we thought of as traditional vodka conceptions (limiting our mixing to fruit juices, trying to "hide" the vodka flavor) and tried to show off just how versatile the spirit can be. Whenever we concept cocktails for an event, we like to incorporate as much of an interactive element into the experience as possible, so the idea behind the reception punch was to start with a tasty but simple base, and let the guests choose from an array of bitters and other modifiers to customize their drink.
KV: What about the mixology scene in San Francisco makes it different from anywhere else?
CL: There's incredibly inspired and talented barfolk the world over, but there's definitely discernible differences in style, technique and choice of components when it comes to city vs city. I feel as if many (certainly not all) San Francisco bartenders reach for fresh fruits, herbs and vegetables first, and incorporate a lot of culinary components into beverage creation. What ties us all together is the incredible sense of camaraderie and support in the community at large.
CONTINUE READING COCKTAIL LAB TALKS CRAZY COCKTAILS, ANNOYING BAR REQUESTS AND MORE.
