Episode 018 - Cocktail Technique and Service
Some of the things we discuss include:
- Carlie’s journey from under-the-table restaurant worker as a kid to award winning restauranteur in her twenties.
- The most noteworthy cocktails and service experiences she recalls along the way
- A snapshot of her newest project--Himitsu
- The value of travel and openness in cocktail learning
- The correct dilution percentages for an Old Fashioned and a Manhattan
- What to drink at a piano bar with Edith Piaf
- And much, much more.
This episode emphasizes finesse, execution, and the human element of service that can turn a great night out into an unforgettable or life-changing experience.
Featured Spirit: Singani
When Carlie mentioned that her desert island spirit would be Singani, we had to do a little research about this Bolivian eau-de-vie that is just beginning to take off here in the U.S.
For more info on this spirit, listen to our podcast intro in the player above or on your podcast player of choice, or visit this page by the Virginia Alcoholic Beverage Commission (ABC).
Depends on mood and season, but right now, I would drink a Chuflay, the national drink of Bolivia, which includes Singani, lime, and some sparkling water or soda.
Tequila, Mezcal, Sotol--assuming I could cultivate agave, I could make all three.
Cocktail with Anyone Past or Present
Edith Piaf in a piano bar, drinking a classic 50/50 martini, in Europe, talking about her life.
Influential Cocktail Books
Anything by Sasha Petraske
Advice for Home Bartenders
Learn the basics, always measure your ingredients, and listen to others, but find your own style.