How This BarChef Mixologist Makes Cocktail Magic

BarChef, a cocktail bar in Toronto, Canada doesn't just have bartenders, they are more like gastronomic innovators.

The cocktails served at this bar are meant to ignite the imagination and are truly multi-sensorial.

On the past "Across the Bar" episode below we visited BarChef to speak with and to watch Frank Solarik, co-owner and mastermind of the Toronto gem, work his magic as he prepares some of the bar's whimsical cocktails.

The bar has jars lining the bar containing over 5,000 oz bitters used as ingredients in the beverages.

Solarik and his team take a culinary approach to mixology, hence the name “BarChef".

“We put as much passion and care into these dishes as a chef would," says Solarik in the video below.

He was also inspired early on by chefs in the kitchens he worked at.

“One of my jobs was to finish the plates downstairs in the kitchen and working with the chefs, and I was totally amazed by the passion of everyone that was on that team and just the beautiful product that was going out of the kitchen, and the reaction from the guests and things like that,” says Solarik. “For me, it was a turning point in my life. I was just like, ‘I need to do this for a living.’”

Each cocktail is a piece of art.

The Night Blossom cocktail, for example, is made with cacao, chartreuse branch, maple and almond orgeat snow, mint and chartreuse, violet, bourbon, patchouli, Amaro, maraschino, rosemary, and balsam fir and honey. Then it is served with chopsticks and a ramen spoon.

Watch the episode below to see Solarik create this innovative cocktail, along with two others. Also, watch to learn what inspires him to craft these one-of-a-kind recipes.

Toronto’s Bar Raval Serves Cocktails with a Barcelona-esque Atmosphere Morning, Day and Night

Foodable Network is always looking for bar concepts that offer unique beverage experiences. Bar Raval in Toronto, Canada is unlike any other.

When you walk in, you feel as though you have been transported to the Spanish resort town, San Sebastian. This is no accident, either. The name Raval is a nod to the Raval neighborhood in Barcelona.

The bar is standing-room only and was custom design by the Toronto-based architecture and design studio Partisans Projects.

The bar's structure is truly a masterpiece with gaudi-esque wood panels and rich mahogany millwork.

“Bar Raval was an opportunity for us to use advanced digital methods to reinterpret—not replicate—classical Art Nouveau tropes for the 21st century,” said Alex Josephson, Partisons co-founder, as reported by "archello."

The one-of-a-kind structure is all part of the bar experience curated by the owners.

“We wanted the space to be just like the experience — very organic,” said Robin Goodfellow, part owner of Bar Raval. “You come in, it’s like a warm hug from a tree. We’ve heard people say it looks like the inside of a tree’s heart.”

Guests are immediately wowed by the atmosphere, but what about the cocktails?

In the "Across the Bar" episode below, Goodfellow gives us a taste some of the handcrafted beverages served at Bar Raval.

Since the bar is open morning and night, the concept offers beverages like the Mal Gusto, a popular morning beverage with sherry and Cocchi Americano, a quinine-laced aperitif wine produced by Giulio Cocchi.

Watch as Goodfellow displays his bartending mastery by mixing three of Bar Raval's most popular cocktails in the video below.

How Marketers are Now Branding Cocktails

Foamy designs on a coffee or cocktail often dazzle guests. They can't help but to immediately take out their phones to document the beverage art to share on social media.

With that in mind, marketers are working with bars, restaurants, and events to advertise with logo imprints in cocktails.

Not only are these cocktails a branded touchpoint but it often fosters organic social media action and engagement.

“There’s value in being able to showcase your brand on social media,” said Cody Goldstein, the founder of Muddling Memories to "SevenFifty Daily" “Guests immediately take a photo and put it on Instagram. When you see the cocktail with the branding of the company, it ties it all together.”

But marketers aren't the only ones jumping on the branding drink bandwagons. These adorned drinks are becoming more popular at weddings and other parties.

There are a few ways these logos or images are showcased on cocktails. One is with edible printing.

"This option offers the most elaborate presentation choices: Special printers and edible ink are used to print images on thin “sugar sheets” or rounds of rice paper or “wafer paper” that dissolve into drinks, or to print images directly on top of cream or foam," writes "SevenFifty Daily"

These sugar sheets allow for even full photographs to be melted on to cocktails or coffee beverages. This technology has been around for a while but wasn't approved by the FDA until quite recently, according to Van Kolors, a co-owner of Ink4Cakes that launched its Top Melts beverage line last year.

Top Melts only does large orders and makes 10,000 to 20,000 sugar sheets for cocktails a month, each cost about 23 to 30 cents per unit.

Another technique being used for beverages is branding ice cubes. Laser etching of ice makes a design in the interior of an ice cube. The logo remains in the beverage for much longer, but this method is pretty costly.

Then there's ice stamping, where a logo or design can be added to an ice cube.

Learn about the other ways that beverages are being branded at "SevenFifty Daily" now.

Looking to see what other cocktail trends will be prevalent in 2019? Check out the video below to see what types of cocktails consumers will be gravitating to in 2019.

2019’s Cocktail Trend | Drinking Your Daily Vegetable Serving with Veggie-Based Cocktails

What’s easier than eating your vegetables? Drinking them! As a result of this year’s booming plant-based trend, Foodable predicts that vegetable-based cocktails will be on the roster for 2019.

According to Foodable Labs, plant-based menus have seen a 78.4% increase in the past year of consumer discussion, and whole vegetable dishes have increased 129 percent year over year leading all plant-based trends.

With vegetable-based juices becoming more popular, and people moving away from sweet, sugary drinks like coffees, it’s only natural that cocktails too are adapting. The bar menu at Fort Lauderdale’s Terra Mare uses a fresh pressed juice in every cocktail. “We wanted to use the natural characteristics of our fruits and vegetables to enhance our cocktails instead of sugars, syrups and other additives,” said general manager Ryan Zemel.

Kimpton's 2019 Culinary & Cocktails Trend Forecast, agrees that the plant-based movement will kick into overdrive in 2019, predicting savory, vegetable infusions, and flavors like celery root for future cocktail innovations.

Premium gin brand, Bombay Sapphire is getting a head start on this trend, partnering with mixologists updating classic cocktails to include vegetables. One example of their creations is a classic gin martini with a tomato consommé.

Watch the video above to learn more about the latest cocktail trend, and how to implement it to your bar menu and read “Forbes” for more cocktail recipes.