June 2017 - Dean Serneels

/ June 18, 2017

Man. Magician. Mixologist.

“Here is a man whose sole occupation was to mix outlandish drinks. He was the bartender – equal parts chef, juggler, magician. The unsung hero of the cocktail’s golden age.” -William Grimes “Straight Up Or On The Rocks” The Chef, the Juggler, and the Magician Many of today's leaders and thinkers have a quote from …

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Have A Drink

/ June 14, 2017

Espresso Old Fashioned

There is no hiding that the Chocolate Old Fashioned is my go to cocktail. It is a sure fire winner when trying to impress other mixologist’s as well as “non bourbon” drinkers. One way to make chocolate more decadent is to add coffee. I rinse the glass with espresso prior to pouring the Chocolate Old …

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Have A Drink

/ June 14, 2017

Piping Hot Bloody Mary

Anytime someone says a drink needs to be garnished with a grilled cheese, you know you’re onto something. One day I was in my lair, working on some new Bloody Mary concoctions when inspiration struck. Why not taste the Bloody Mary mix hot?The rich flavors of tomato, onion, garlic and peppers sing when it is …

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Have A Drink

/ June 14, 2017

Apricot Jammin

Once upon a time, I used this drink to take third place in a New York Bartending competition. Now a very popular technique, this was the very first time I had ever used smoke in a cocktail. And while I certainly didn’t invent the technique, it was definitely the first time a lot of folks …

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Uncategorized

/ June 14, 2017

Colorful Cocktails

Younger craft cocktail consumers, with their social media obsession and the ability to visually share their every move, have presented an interesting predicament for mixologists far and wide. Cocktails can’t just taste great anymore, they have to look great too. Presentation has always been a part of our craft, but in today’s digital world, it …

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Behind The Bar

/ June 14, 2017

Bartender vs. Mixologist

“Mixologist is to Bartender as Chef is to Cook.” “Are you a Mixologist or a Bartender?” The tongue in cheek sassy answer is “some Mixologist’s are just bartenders with business cards.” My approach to this very common question is this: “Mixologist is to Bartender as Chef is to Cook.” The Chef is charged with combining …

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Tips & Tricks

/ June 13, 2017

Stir It Up: The Right Way to Mix a Cocktail

Mixing Glass Mechanics Part 1 - Stirring Successful mixology is as much art as it is science, but regardless of skill, no artist can accomplish their work, without the proper tools. And the cornerstone of every mixologist's tool set is the Boston shaker glass, useful for stirring, shaking, blending and measuring all kinds of cocktails. …

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Tips & Tricks

/ June 13, 2017

Bring the Heat: a Crafty Trick For Hot Beverages

Adding a Keurig to the Bar If adding a hot drink to your repertoire is something you’ve considered, think about implementing a Keurig machine as a way to quickly create said drinks. Purchase a Keurig machine from any local retailer, and make sure to grab a few of the reusable coffee pods. By poking a …

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Tips & Tricks

/ June 13, 2017

Be Eggcelent: How to Add Texture to Drinks

Using Egg Whites in Cocktails Adding egg whites to cocktails is a tradition that goes way back. But why do we use them? The answer is entirely for texture! Egg whites add little in terms of flavor to a drink, tending to take on the flavor of what they are mixed with. But when shaken …

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/ June 18, 2017

Man. Magician.
Mixologist

Learn about Dean’s unique approach to bartending

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