Mixology 101: My First Shot

So if you’ve traveled with me or been over to my place, you know I’m big into mixology and fine drinks. In my travels to Hawaii, I’ve become friends with one of the best bartenders/mixologists in the world, Sam @ Lobby Bar at the Edition Waikiki. I seriously spend all night there giving him drink challenges or him showing off his skills in recreating classic early/mid-century cocktails. My 2 favorite bars on the planet (thus far) are Park Hotel Tokyo’s Bar a Vins Tateru Yoshino tended by Takayuki Suzuki & Yuki Yamazaki in Tokyo, Japan and the Waikiki Edition’s Lobby Bar tended by Sam & Christian. I’ve spent many nights hanging out with the mixologists and even had a few private tastings, but biggest reason I love the these bars is because the unique creativity, balance, impeccable skill, and precise perfection that goes into each drink. These guys seriously take drink making from profession to an art.

So over time, I’ve picked up a few techniques, insights, and recipes, etc.. and recently I’ve decided to give mixology a shot (pun intended). I’d thus far only messed around at home and with recipe ideas with Sam @ Lobby Bar (That said, there’s a version of Bar a Vins’ Blanc Manger that I concocted and Sam refined called the Blanc Vanille that you can now order from Sam). So last week at @cyuskoff’s #EatsNGeeks event, instead of bringing a shared food plate, I decided to bring half my bar and play mixologist. It was my first time, but my drinks garnered some surprisingly positive reviews. I made a Spiced Daiquiri that Sam had showed me and of course my Blanc Vanille, but since I didn’t have anything else memorized, I ended up mixing my own concoctions based on ingredients on hand, including a bacon drink. Here are the recipes I made up, feel free to mix, share, improve, comment, and gimme feedback!:

Blanc Vanille