Captain America
Since being out West, one thing we've been drinking up is the variety of events we've been able to take part in. If New York loves its fashion parties, then LA is certainly all about its film and celeb scene. Which brings us to Comic-Con, the largest comic book convention in the world, which took place in San Diego last Friday. Thousands of cult fans flock each year to check out the latest and greatest pop culture and action stars, and we were happy to join in on the craziness (we never say no to an adventure).
To celebrate this year's Comic-Con highlights, we asked Ian Ward and Lucien Conner of Snake Oil Cocktail Company–a boutique mixology firm that designs cocktails for restaurants and events (talk about a dream job)–to help us create cocktails based on a few of the most buzz-worthy action films this year like Captain America and Planet Of The Apes. The result? Equally as delicious as they were gorgeous in color and presentation. To get to know the Snake Oil crew a bit better, we asked the guys behind the bar to share more about their uber cool job (perks and downsides included), and they even gave us a few secret recipes to try at home.
Kanon: As a fairly young company, having just been founded in 2009, what was the first gig you guys did that gave you that feeling like this business could be a hit?
Snake Oil: We had an opportunity to work Chef Dance at the Sundance Film Festival. This event is a classy invite-only event but designed with long communal sit-down tables which are intended to provoke conversation, combining incredibly talented chefs with A-list film and television stars. Our cocktails were a huge hit!
K: What's the story behind the Snake Oil moniker?
SO: The name Snake Oil Cocktail Company evokes thoughts of elixir salesmen of the past. We pack up our tinctures, syrups, bitters, foams, infusions, and rolls of tools, and hit the road crafting remedies for our friends and clients.
K: So what would you say is your signature as a company that sets you apart from any mixology group out there?
SO: We look at mixology from a thoroughly culinary angle. Everything is about the fresh ingredients elevating fine spirits and highlighting their best attributes. Also, most mixologists build their name in a very solitary way. We formed Snake Oil Cocktail with the goal of bringing together the top talent and elevating the craft of cocktails for bars and restaurants.
K: Where do you find inspiration when thinking up new and interesting drink recipes?
SO: Inspiration comes from everywhere, but we look to our local farmers most. We get some of the best produce in the world here in San Diego; be it Crow's Pass Farm strawberries, baby watermelon gherkins from Suzie's Farm, or the sweet beets from Chino Ranch.
K: Best perk of the job?
SO: Learning from chefs and watching how inspired they get from seeing mixologists who appreciate their craft.
K: Downside to the job?
SO: The lack of sleep
K: What are each of your all-time favorite cocktails?
SO Ian: A Martinez
SO Lucien: Campari and soda with a simple orange twist.
K: What's the strangest ingredient you've ever thrown into one of your cocktail recipes?
SO: Chino Ranch summer corn (for the Mescal Y Maize cocktail we created).
K: If you could eat and drink one last food and cocktail pairing before you died, what would it be?
SO: Champagne and oysters
K: For people who are interested in crafting their own cocktails at home, what are three things they should absolutely invest in for their home bar?
SO: Campari, Vermouth, Luxardo
K: Being based on the West Coast, what are each of your go-to watering holes when you're off duty?
SO Ian: San Diego - Prohibition, LA - The Roosevelt Hotel, San Francisco – Bloodhound.
SO Lucien: San Diego - Starlite, LA - La Descarga, Tijuana - Bar 20.
K: Can you share with us one of the cocktail recipes you crafted for the ICM BBQ for Comic-Con on Friday?
Kanon Arnie-POMer
Ingredients:
1 1/2 oz. Kanon Organic Vodka
3/4 oz. POM
3/4 oz. sun tea syrup (recipe below)
3/4 oz. fresh pressed lemon juice
Mixing Instructions:
Fill a heavy mixing glass with ice. Pour all ingredients into the mixing glass. Cover the mixing glass with a shaking tin and shake vigorously for 17 seconds.
Fill a Collins glass with fresh ice. Strain the contents of the shaker into the Collins glass. Garnish with a wedge of lemon.
Sun Tea Syrup:
Ingredients:
6 cups water
4 cups sugar
2 bags herbal citrus tea
Mixing Instructions:
Combine all ingredients in a large glass jar. Stir gently for 30 seconds. Set the jar in the sun for 25 minutes. Stir gently again for 30 seconds. Place in fridge to cool before use
Rise of the Planet of the Apes (The Humans):
Ingredients:
1 1/2 oz of Kanon Organic Vodka
1 pinch of arugula
1 celery stalk
Juice from 1 whole lemon
1 oz of water
1 oz of simple syrup
Mixing Instructions:
In the base of a mixing glass place the arugula, and 1 celery stalk diced fine. Muddle hard until the celery is completely pulverized. Add ice, lemon juice, simple syrup, water and vodka. Shake, then strain into a Collins glass filled with ice. Garnish with 1 whole celery stalk (leaves on).
Captain America
Ingredients:
1 1/2 oz Kanon Organic Vodka
1 oz of white cranberry juice
1/2 oz of lime
1/2 oz of blue curacoa
House-made beet grenadine foam
Mixing Instructions:
Place Kanon Organic Vodka, white cranberry juice, lime, and blue curacao into a shaker filled with ice. Shake, then strain into a Collins glass filled with crushed ice. Top with Beet Grenadine foam.
Beet Grenadine Foam:
Beet Grenadine-Roast 10 beets in an oven at 375 degrees, about 35-45 mins until cooked. Place in a pot with 3 liters of water and a lb of granulated white sugar. Heat until sugar is dissolved, remove from heat and allow to cool. Place grenadine in a blender, blend then fine strain. Refrigerate up to a month. Place 16 oz of mixture back on the stove and heat until boiing. Meanwhile, bloom 2 1/2 sheets of gelatin in a bowl filled with warm water. Allow 5 minutes to pass, remove the gelatin sheets and discard any excess water. Place sheets in a mixing bowl and whisk in the heated grenadine mixture and 10 oz of coconut milk. Place into a soda siphon and refrigerate. Shake before using.
