How To Use Infused Spirits to Have a Cost-Effective Bar Program

On this episode of Smart Kitchen and Bar, our resident master mixologist, Oscar Castaneda, shares with us ways to use infused spirits, like St. George Spirits’ Green Chile Vodka, in order to have a cost effective bar program. The key here will be to create cocktails that are approachable for your customers.

“An infused vodka is going to give you the ability to play more with the flavor and the layer[s] of the drink…” says Castaneda. “You have to make sure that… at the same time it’s not going to turn your guest experience away.”

The intention for this upcoming drink, named Georgia Mule Twist, was to use a familiar drink like the Moscow Mule and use ingredients (like the peach and apricot syrup) that would play along with the hot and sweet pepper infused vodka to make an approachable yet unique drink. It’s served on a tumbler or copper mule glass and garnished with lime and mint.

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This next drink was inspired by today’s featured spirit which is a mix of a traditional spirit like vodka and the infusion of sweet and spicy ingredients to give us a modern blend of flavors. Oscar calls this “old school and new school.”

He proceeds to mix all his fresh squeezed juices to create a balanced sour base for the Georgie Kick cocktail, then he adds a maple reduction and egg white and gives it a heavy shake. What really makes this cocktail stand out is the cilantro meringue that was browned with a cook torch.

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Check out the Smart Kitchen and Bar episode to learn tips about how to make these drinks scalable for your beverage program!

Why your Bar Program Needs Indulgent and Health-Conscious Cocktail Drink Options

On this episode of Smart Kitchen and Bar, our resident master mixologist, Oscar Castaneda, shares with us interesting ways of using and presenting cocktails with spirits like brandy and gin, featuring St. George Spirits. These types of cocktails are on trend when it comes to the two popular sides of the drink spectrum focusing on one end the health-conscious consumer and on the other end the over-indulgent.

“Brandy is usually something people think about as an after dinner drink or like a sipper. We want to show that there’s a way to make other things with it…” says Castaneda.

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The intention for this upcoming drink, named The Américan, is to make a dessert in drink form. Castaneda makes the argument for having a cocktail in your menu that will help guests end their restaurant or bar experience on a high note.

THE AMÉRICAN

  • 2 oz. St. George Pear Brandy

  • 1 oz. St. George Gin

  • 1 sliced Pear muddle or Pear purée

  • 3/4 oz. Cinnamon & Clove Brown Sugar reduction

  • 1 Egg White

Served as a martini with a graham cracker crust rim and garnished with a shaved pear and a cinnamon stick.

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This next drink was inspired by the “Zen movement” as Castaneda calls it The Yogi. Our master mixologist got his inspiration from the botanical and aromatic features from the terroir gin.

“They want to transport you with their product to what inspires their process to begin with; therefore, what a better way to connect the dots than by mixing nature and our inner yogi,” says Castaneda.

THE YOGI

  • 2 oz St. George Gin

  • 3/4 oz Lavender Lemon Syrup

  • Blueberries, Basil, Ginger muddle

  • Turmeric powder

  • 1 oz Soda water

All ingredients except soda short shaken, then poured into a glass with soda water. Garnish glass with a basil leaf, blueberries, and lavender bitters.

Check out the Smart Kitchen and Bar episode to learn tips about how to make these drinks scalable for your beverage program!