Flavors Unknown

Episode 4: Angel Teta – Ataula

Photo by Carly Diaz - IG handle @carly.e.diaz

“I have two jobs. I work at Ataula as a bar manager. I provide an exceptional guest experience utilizing the best that Spain has to offer. I also work for Angels Envy. They do a Port finished Bourbon. I've been with them for six years. I have helped build what was once a small urban brand to international recognition.”

What we covered in this episode

Lead whiskey guardian for Angel's Envy
September Angel's Envy initiative #toastthetrees
Autaula – Catalan Spanish Restaurant in Portland, OR
“Sous-vide” Sangria
Sangria recipe for the fall
What compelled Angel to become a bartender at a young age
The drinking scene in Portland, OR
3 tips for young women who want to become a bartender
How to layer a cocktail to hit all the flavor points
Caprijito cocktail
“Sous-vide” is Angel's favorite piece of equipment
What are the un-familiar ingredients that Angel uses in her cocktails
Discover why Sherry and Bitters are so instrumental to Angel
Twists to prepare a unique Old-Fashioned at home!

Twists on an Old-Fashioned

“The Old-Fashioned is always going to be a whiskey cocktail but it can be a lot more. I do a Mezcal Old-Fashioned…. What is good with Mezcal? Agave! … and then I put a little salt in it. And then I add these Mole bitters instead of like regular Angostura and then I add a little orange bitters to to pick it up on the acid side and then I do a flamed orange peel.
You can also buy smaller bottles of Amaros or Benedictine that we call modifiers. So you can just add a bar spoon of that and a bar spoon of whatever sugary you choose. I like Amaro Nonino that really changes the flavors. With just bar spoon it really influences the cocktail. Benedictines is a great one. You could add Dry Curaçao to do like a bourbon Old-Fashioned and then just add a bar spoon of that and a bar spoon of the sugar, a little bit of orange bitters and you've got a whole new taste profile.”