Parched No More is pleased to announce that we have added the talents of Jared Bracci (the editorial team’s pick for best bartender, ever) to our writing team. Every month he will introduce you to a fabulous cocktail. Monthly recipes will begin next week, as we thought we should start with an introduction from Jared. So, without further ado, here is Jared!
Welcome to my new mixology column. My name is Jared Bracci, and it is my hope that some of my creations will bring a smile to your stomach and pleasure to your party. When I work behind the bar (presently at Old Amserdam in Nashua, New Hampshire) I go to work with 3 general rules to help guide me through the evening and make your experience as pleasurable as possible.
1. Make every cocktail like it’s your last one. Why would someone want to do this? After all, it might slow you down, and make for frustrated customers. Honestly, unless you’re working at a nightclub, trust me on this one. An extra few moments on a cocktail can make all the difference in the world to the quality and presentation of the drink. In addition, it will help separate your establishment from the competition, as there are many restaurants and bars doing wonderful things and you want to stick out. In addition, if the patron knows you really care, they are more likely to consider coming back often and perhaps turning into a regular. And lastly, I want the customer, who is paying hard earned money to get the best I have to offer. If for some reason it is not enjoyed by the patron, at least you now you tried your best and you have now enabled yourself to tune in with the patron’s likes and dislikes. Hence, it’s more than likely you can give them exactly what they want when making there next cocktail.
2. Think seasonally and locally. Like a good chef, try and tap into your creativity by letting the season decide what it is you’re going to make. J. Lohr, the famous winery in Paso Robles, California, has a wonderful motto that has always resonated with me. “We let the land decide.” The land decide what? Simply, the varietal of grape that is going to be grown in the specific vineyard. Different varietals will grow better in specific climates. With this said, it would only make sense that certain fruits and vegetables taste much better when in season, and more specifically, the one’s that thrive in the region where you live.
3. Learn to excel outside the box. We have heard the adage, “Think outside the box.” This is great, however, it’s only a beginning. Being able to excel outside the box means being able to execute the best we can under certain situations and make it look (and taste) like it’s what we planned the whole time. Always have a B and a C plan. If you run out of an ingredient, try and find something to replace it. This requires fine tuning your palate, enough to understand as much as you can about herbs, spices, flowers, fruits, nuts, vegetables and how this translates into how you set up your home bar, or what liqueur you will use to replace one you have run out of.
And, of course, do all three with a confident smile on your face!
