Story
Cocktail Creation: An insight into the chaotic mind of Andrew Noye
Caution this may ramble a bit…sorry!
There are many thoughts on how to craft and create cocktails, just as there are many different views on how to create the perfect dish or decorate the perfect room. Some search for spiritual guidance, some look to nature to inspire them, while others look to the classics. Then there are those who seem to be completely off their rocker. These would be the people who see music and taste colors. Andy Warhol and Jimmy Hendrix spring to mind as examples. Yes, I do understand that perhaps there was some sort of chemical influences that help to shape their mind into being the way that it was. But, then again, we are talking about beverages that do have mind altering qualities in some form or fashion.
Now, I am in no way shape or form, comparing myself to the creative genius of Andy Warhol or Jimmy Hendrix. Nor do I pretend that what I am currently writing to you all will ever be compared to the extraordinary works of Hemmingway. I do believe that I perhaps share at least two common traits with these three individuals. The first is, I love creating my art. I enjoy pushing the boundaries as to what a cocktail can be. Creating something new that can potentially inspire someone else later on to do the same. The second, I have developed my own philosophy in regards to my art. The true point of this article is to try and articulate that philosophy.
Like many artists, I appreciate the classics. You cannot move forward, if you do not understand where you started. The classics are always a great place to start. Look at how they are made. How are they constructed? What flavors are put together? Is it stirred, or shaken? How does that affect the drink in the end? Once you have this basic understanding, you then add in what inspires you. Nature is one of the big things that inspires me at Blackberry Farm. Every season has something new to offer. I am blessed to have a garden that is always changing and delivering a varied bounty to play with. It can be as simple as a beautiful sage leaf that is at its peak of perfection or as complex and truly seasonal as a persimmon that has just fallen from the tree. Sometimes the beauty of nature’s bounty will inspire you to use something that one would never think of using in a cocktail such as radishes. Now, I am not saying that nature’s inspiration will always lead to perfection in the glass. I have learned all too well, sometimes you win and sometimes you lose. But you will never win unless you try.
The best place to start when creating a cocktail is with you base spirit. Think of the base spirit as being the protein portion of a great dish. Bourbon and Scotch are your red meats, while Vodka and Gin are you Chicken and Fish. Your other ingredients and secondary spirits are your seasonings and accompaniments. They enhance the proteins and add depth of flavor. Just as you try to create balance in a dish, you want to create balance in a cocktail. The flavors of Bourbon on its own, while wonderful, sometimes need tempering.
Most cocktails incorporate some type of sweetness. Sugar, fruit juices, fresh berries, sweet herbs or other spirits that have been sweetened already. This sweetness helps to temper the volatility of the alcohol in the drink. By sweetening the alcohol you make it less detectable on the palate and enhance other flavors. However, simply adding sweetness can make a drink too syrupy or thick on the palate and can make it feel out of balance. To combat this, acidity is needed. Citrus juices and twists, high acid fruit juices, vinegar, acid phosphate, lactart and carbonic acid are the most popular. Acidity is crucial in most drinks because it adds brightness and helps to make your drink seem less sugary. The next step is to creating a balanced cocktail is bitterness. A dash of Angostura bitters or Orange Bitters can really add a lot of balance and depth to a cocktail. Bitters often times have more flavors in them than simply bitterness. They add spice notes, fruit flavors and in some cases acidity or wood notes. There are many different brands, flavors and types. Angostura bitters are a great place to start. They are not over powering and they have a lot of spice qualities. You can also use a bitter spirit such as Carpano Antica Vermouth, Campari, Aperol or an Amaro. Be careful though when using a bitter spirit, many already have some sugar in them and often times a little goes a long way. I like to think of a cocktail as a grand present wrapped in the most beautiful of wrapping paper. Bitters to me in this instance are the ribbon that really sets it all off and holds everything together.
Now, you may be thinking, isn’t the garnish the fancy ribbon? My thoughts on garnishes for drinks are fairly simplistic. Many drinks have garnishes to make them look pretty. And while yes, pretty drinks are fun to look at, I would rather them be fun to drink. Garnishes for drinks if you choose to have one, should help to create aromas or flavors in the drink. It should elevate the drink, not make it overly difficult to get to the treasure in the glass or serve as a fruit bowl to hold you over until dinner is served.
Last bit of insight. Ice and water are not the enemy. While, a watered down drink no matter how well put together is just awful, a drink with just the right amount of water in it will make it extraordinary. Shaking a cocktail will help to incorporate water into your cocktail. Don’t shake too long or too hard, unless you are looking to get a lot of water in the drink. Sometimes, simply stirring the drink over ice will do the trick. The drink won’t get overly cold and numb the flavors. Often times, if it is a drink that is comprised of just liquor it will give the drink a viscous feel and a shiny appearance. Soda water is great as well. Bubbles change the drink’s texture and it adds carbonic acid to the drink. Sometimes a simple splash of soda can take a drink that was ho-hum and make it wow.
Sorry, I lied this is the last piece. I promise this time. EGGS ARE NOT SCARRY. There are a lot of people out there who get freaked out whenever they see that a cocktail has an egg white in it. Please do not freak out. It is ok. I promise. Raw egg whites serve two purposes in a drink. They add texture to the cocktail, kind of like a bit of cream without the dairy. They also smooth out flavors and tone down acidity without having to use sugars. Years ago I was skeptical as well, until I was in Peru and had a Pisco sour. It changed my opinion with one sip.
1. Use fresh farm eggs. Go to the local farmers market. You will pay more but it is well worth it.
2. Save the yolks, you can always find something to use them for.
3. Rinse the shells off before you use them.
4. Shake them hard in a cocktail shaker with just your liquids, no ice, until they get frothy. Then add ice and shake hard again. This will help you get that nice foamy frothy look to the drink. If you shake all ingredients together with ice, it will be clumpy goopy looking.
These are basic parameters, which in my mind will help guide you as you begin to experiment with creating your own cocktails. It is a fun adventure. There will be awful creations and there will be delicious creations. But keep in mind everyone has a different palate, we all like something different. Which I think is great, because if we all like the same thing, we would all be sitting with an empty glass.
Cheers,
Andrew Noye
Cocktail Creation: An insight into the chaotic mind of Andrew Noye
Caution this may ramble a bit…sorry!
There are many thoughts on how to craft and create cocktails, just as there are many different views on how to create the perfect dish or decorate the perfect room. Some search for spiritual guidance, some look to nature to inspire them, while others look to the classics. Then there are those who seem to be completely off their rocker. These would be the people who see music and taste colors. Andy Warhol and Jimmy Hendrix spring to mind as examples. Yes, I do understand that perhaps there was some sort of chemical influences that help to shape their mind into being the way that it was. But, then again, we are talking about beverages that do have mind altering qualities in some form or fashion.
Now, I am in no way shape or form, comparing myself to the creative genius of Andy Warhol or Jimmy Hendrix. Nor do I pretend that what I am currently writing to you all will ever be compared to the extraordinary works of Hemmingway. I do believe that I perhaps share at least two common traits with these three individuals. The first is, I love creating my art. I enjoy pushing the boundaries as to what a cocktail can be. Creating something new that can potentially inspire someone else later on to do the same. The second, I have developed my own philosophy in regards to my art. The true point of this article is to try and articulate that philosophy.
Like many artists, I appreciate the classics. You cannot move forward, if you do not understand where you started. The classics are always a great place to start. Look at how they are made. How are they constructed? What flavors are put together? Is it stirred, or shaken? How does that affect the drink in the end? Once you have this basic understanding, you then add in what inspires you. Nature is one of the big things that inspires me at Blackberry Farm. Every season has something new to offer. I am blessed to have a garden that is always changing and delivering a varied bounty to play with. It can be as simple as a beautiful sage leaf that is at its peak of perfection or as complex and truly seasonal as a persimmon that has just fallen from the tree. Sometimes the beauty of nature’s bounty will inspire you to use something that one would never think of using in a cocktail such as radishes. Now, I am not saying that nature’s inspiration will always lead to perfection in the glass. I have learned all too well, sometimes you win and sometimes you lose. But you will never win unless you try.
The best place to start when creating a cocktail is with you base spirit. Think of the base spirit as being the protein portion of a great dish. Bourbon and Scotch are your red meats, while Vodka and Gin are you Chicken and Fish. Your other ingredients and secondary spirits are your seasonings and accompaniments. They enhance the proteins and add depth of flavor. Just as you try to create balance in a dish, you want to create balance in a cocktail. The flavors of Bourbon on its own, while wonderful, sometimes need tempering.
Most cocktails incorporate some type of sweetness. Sugar, fruit juices, fresh berries, sweet herbs or other spirits that have been sweetened already. This sweetness helps to temper the volatility of the alcohol in the drink. By sweetening the alcohol you make it less detectable on the palate and enhance other flavors. However, simply adding sweetness can make a drink too syrupy or thick on the palate and can make it feel out of balance. To combat this, acidity is needed. Citrus juices and twists, high acid fruit juices, vinegar, acid phosphate, lactart and carbonic acid are the most popular. Acidity is crucial in most drinks because it adds brightness and helps to make your drink seem less sugary.
The next step is to creating a balanced cocktail is bitterness. A dash of Angostura bitters or Orange Bitters can really add a lot of balance and depth to a cocktail. Bitters often times have more flavors in them than simply bitterness. They add spice notes, fruit flavors and in some cases acidity or wood notes. There are many different brands, flavors and types. Angostura bitters are a great place to start.
They are not over powering and they have a lot of spice qualities. You can also use a bitter spirit such as Carpano Antica Vermouth, Campari, Aperol or an Amaro. Be careful though when using a bitter spirit, many already have some sugar in them and often times a little goes a long way. I like to think of a cocktail as a grand present wrapped in the most beautiful of wrapping paper. Bitters to me in this instance are the ribbon that really sets it all off and holds everything together.
Now, you may be thinking, isn’t the garnish the fancy ribbon? My thoughts on garnishes for drinks are fairly simplistic. Many drinks have garnishes to make them look pretty. And while yes, pretty drinks are fun to look at, I would rather them be fun to drink. Garnishes for drinks if you choose to have one, should help to create aromas or flavors in the drink. It should elevate the drink, not make it overly difficult to get to the treasure in the glass or serve as a fruit bowl to hold you over until dinner is served.
Last bit of insight. Ice and water are not the enemy. While, a watered down drink no matter how well put together is just awful, a drink with just the right amount of water in it will make it extraordinary. Shaking a cocktail will help to incorporate water into your cocktail. Don’t shake too long or too hard, unless you are looking to get a lot of water in the drink. Sometimes, simply stirring the drink over ice will do the trick. The drink won’t get overly cold and numb the flavors. Often times, if it is a drink that is comprised of just liquor it will give the drink a viscous feel and a shiny appearance. Soda water is great as well. Bubbles change the drink’s texture and it adds carbonic acid to the drink. Sometimes a simple splash of soda can take a drink that was ho-hum and make it wow.
Sorry, I lied this is the last piece. I promise this time. EGGS ARE NOT SCARRY. There are a lot of people out there who get freaked out whenever they
see that a cocktail has an egg white in it. Please do not freak out. It is ok. I promise. Raw egg whites serve two purposes in a drink. They add
texture to the cocktail, kind of like a bit of cream without the dairy. They also smooth out flavors and tone down acidity without having to use
sugars. Years ago I was skeptical as
well, until I was in Peru and had a Pisco sour. It changed my opinion with one sip.
1. Use fresh farm eggs. Go to the local farmers market. You will pay more but it is well worth it.
2. Save the yolks, you can always find something to use them for.
3. Rinse the shells off before you use them.
4. Shake them hard in a cocktail shaker with just your liquids, no ice, until they get frothy. Then add ice and shake hard again. This will help
you get that nice foamy frothy look to the drink. If you shake all ingredients together with ice, it will be clumpy goopy looking.
These are basic parameters, which in my mind will help guide you as you begin to experiment with creating your own cocktails. It is a fun adventure. There will be awful creations and there will be delicious creations. But keep in mind everyone has a different palate, we all like something different. Which I think is great, because if we all like the same thing, we would all be sitting with an empty glass.
Cheers,
Andrew Noye
Caution this may ramble a bit…sorry!
There are many thoughts on how to craft and create cocktails, just as there are many different views on how to create the perfect dish or decorate the perfect room. Some search for spiritual guidance, some look to nature to inspire them, while others look to the classics. Then there are those who seem to be completely off their rocker. These would be the people who see music and taste colors. Andy Warhol and Jimmy Hendrix spring to mind as examples. Yes, I do understand that perhaps there was some sort of chemical influences that help to shape their mind into being the way that it was. But, then again, we are talking about beverages that do have mind altering qualities in some form or fashion.
Now, I am in no way shape or form, comparing myself to the creative genius of Andy Warhol or Jimmy Hendrix. Nor do I pretend that what I am currently writing to you all will ever be compared to the extraordinary works of Hemmingway. I do believe that I perhaps share at least two common traits with these three individuals. The first is, I love creating my art. I enjoy pushing the boundaries as to what a cocktail can be. Creating something new that can potentially inspire someone else later on to do the same. The second, I have developed my own philosophy in regards to my art. The true point of this article is to try and articulate that philosophy.
Like many artists, I appreciate the classics. You cannot move forward, if you do not understand where you started. The classics are always a great place to start. Look at how they are made. How are they constructed? What flavors are put together? Is it stirred, or shaken? How does that affect the drink in the end? Once you have this basic understanding, you then add in what inspires you. Nature is one of the big things that inspires me at Blackberry Farm. Every season has something new to offer. I am blessed to have a garden that is always changing and delivering a varied bounty to play with. It can be as simple as a beautiful sage leaf that is at its peak of perfection or as complex and truly seasonal as a persimmon that has just fallen from the tree. Sometimes the beauty of nature’s bounty will inspire you to use something that one would never think of using in a cocktail such as radishes. Now, I am not saying that nature’s inspiration will always lead to perfection in the glass. I have learned all too well, sometimes you win and sometimes you lose. But you will never win unless you try.
The best place to start when creating a cocktail is with you base spirit. Think of the base spirit as being the protein portion of a great dish. Bourbon and Scotch are your red meats, while Vodka and Gin are you Chicken and Fish. Your other ingredients and secondary spirits are your seasonings and accompaniments. They enhance the proteins and add depth of flavor. Just as you try to create balance in a dish, you want to create balance in a cocktail. The flavors of Bourbon on its own, while wonderful, sometimes need tempering.
Most cocktails incorporate some type of sweetness. Sugar, fruit juices, fresh berries, sweet herbs or other spirits that have been sweetened already. This sweetness helps to temper the volatility of the alcohol in the drink. By sweetening the alcohol you make it less detectable on the palate and enhance other flavors. However, simply adding sweetness can make a drink too syrupy or thick on the palate and can make it feel out of balance. To combat this, acidity is needed. Citrus juices and twists, high acid fruit juices, vinegar, acid phosphate, lactart and carbonic acid are the most popular. Acidity is crucial in most drinks because it adds brightness and helps to make your drink seem less sugary. The next step is to creating a balanced cocktail is bitterness. A dash of Angostura bitters or Orange Bitters can really add a lot of balance and depth to a cocktail. Bitters often times have more flavors in them than simply bitterness. They add spice notes, fruit flavors and in some cases acidity or wood notes. There are many different brands, flavors and types. Angostura bitters are a great place to start. They are not over powering and they have a lot of spice qualities. You can also use a bitter spirit such as Carpano Antica Vermouth, Campari, Aperol or an Amaro. Be careful though when using a bitter spirit, many already have some sugar in them and often times a little goes a long way. I like to think of a cocktail as a grand present wrapped in the most beautiful of wrapping paper. Bitters to me in this instance are the ribbon that really sets it all off and holds everything together.
Now, you may be thinking, isn’t the garnish the fancy ribbon? My thoughts on garnishes for drinks are fairly simplistic. Many drinks have garnishes to make them look pretty. And while yes, pretty drinks are fun to look at, I would rather them be fun to drink. Garnishes for drinks if you choose to have one, should help to create aromas or flavors in the drink. It should elevate the drink, not make it overly difficult to get to the treasure in the glass or serve as a fruit bowl to hold you over until dinner is served.
Last bit of insight. Ice and water are not the enemy. While, a watered down drink no matter how well put together is just awful, a drink with just the right amount of water in it will make it extraordinary. Shaking a cocktail will help to incorporate water into your cocktail. Don’t shake too long or too hard, unless you are looking to get a lot of water in the drink. Sometimes, simply stirring the drink over ice will do the trick. The drink won’t get overly cold and numb the flavors. Often times, if it is a drink that is comprised of just liquor it will give the drink a viscous feel and a shiny appearance. Soda water is great as well. Bubbles change the drink’s texture and it adds carbonic acid to the drink. Sometimes a simple splash of soda can take a drink that was ho-hum and make it wow.
Sorry, I lied this is the last piece. I promise this time. EGGS ARE NOT SCARRY. There are a lot of people out there who get freaked out whenever they see that a cocktail has an egg white in it. Please do not freak out. It is ok. I promise. Raw egg whites serve two purposes in a drink. They add texture to the cocktail, kind of like a bit of cream without the dairy. They also smooth out flavors and tone down acidity without having to use sugars. Years ago I was skeptical as well, until I was in Peru and had a Pisco sour. It changed my opinion with one sip.
1. Use fresh farm eggs. Go to the local farmers market. You will pay more but it is well worth it.
2. Save the yolks, you can always find something to use them for.
3. Rinse the shells off before you use them.
4. Shake them hard in a cocktail shaker with just your liquids, no ice, until they get frothy. Then add ice and shake hard again. This will help you get that nice foamy frothy look to the drink. If you shake all ingredients together with ice, it will be clumpy goopy looking.
These are basic parameters, which in my mind will help guide you as you begin to experiment with creating your own cocktails. It is a fun adventure. There will be awful creations and there will be delicious creations. But keep in mind everyone has a different palate, we all like something different. Which I think is great, because if we all like the same thing, we would all be sitting with an empty glass.
Cheers,
Andrew Noye