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.
KV: We've heard people have mixed feelings about the mixologist vs. bartender title. What's the deal with that?
CL: I've found that the debate doesn't really exist within the industry: it's more of a creation of the consumer. Personally, I'm a little more traditional. I don't so much find a separate moniker necessary to distinguish what we're doing behind the bar. I've always been fine with "good bartender" or "bad bartender."
KV: What's the craziest cocktail your team has ever created for an event?
CL: Well, we've frozen cocktails, spherified them, shaken them in paint cans in an industrial shaker, lit them on fire, washed them with bacon fat, infused them with truffle salt and served them out of coconuts. It's sort of a toss up.
KV: Is there any one drink that as a bartender is the most annoying to make?
CL: I don't find any one particular drink annoying – I'm happy to accommodate any wacky request. What's tirelessly annoying to most of us is the vague and impossible requests that come from guests not knowing what they want. e.g. "I want something with vodka, not sweet, but not sour, and no bitters."
KV: Best part about the job?
CL: Creating something for someone that they truly enjoy, as simple as it may be, is always satisfying.
KV: In the words of Cocktail Lab, how would you describe Kanon’s flavor?
CL: The best part of Kanon is the complexity of flavors happening in the distillate that are usually devoid from a vodka. You can taste the character of the grain and also the bits of organic material that make it into the mash. A single distillation really lets these flavors shine, and their unique character tones down the ethanol presence, making even straight sipping tasty, and opening an exponential number of doors for constructing cocktails (particularly when compared to other vodkas.)
Photo courtesy of Balthazar
