“[I consider my job] spiritual because for me this is a career of passion. I really care deeply and I feel it. You know in my heart my soul the way that hospitality affects people and affects myself giving or receiving it definitely spirituality to it that flows through the creative process.”
What we covered in this episode
- BlackTail: The American Bar with a Cuban soul.
- From being a barback to becoming a technical bartender to finally ending up as a bar manager.
- Cocktail creation: how to have a process and how to break down ingredients and how to layer cocktails.
- The creative process is a very collaborative process.
- “Sous-Vide”: the one piece of equipment Jesse can’t do without!
- How to put a spin on your Old-Fashioned drink.
- The upcoming cocktail trends.
- Putting together the Bar Program for Chef Junghyun Park at Atomix.
- Jesse Vida future projects.
Create an Old-Fashioned Drink with a Twist
“The Absinthe is always the one you can reach for, but as far as home bartending, pulling something like Campari in your Old-Fashion will give it a nice orange bitterness. There are a lot of Amaro as well. They are like a type of Italian digestive usually a little bit lower in alcohol. They range anywhere from bitter sweet to extremely bitter to more sweet. Just a small bit quarter ounce or a bar spoon. It brings a nice like bitter chocolate and orange flavors.”
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Links mentioned in this episode
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