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MIXOLOGY— WHEN DRINKS BECOME ART


BY EMILY WATKINS PHOTOGRAPHY BY WWW.OLIVEJUICESTUDIOS.COM


Dave Loomis of Big Brad's on Broadway serves up the Sweet Jesus, a popular drink with secret ingredients.


THE TERM MIXOLOGY IS “THE ART OR SKILL OF PREPARING MIXED DRINKS.” BUT IF YOU’RE THINKING CAPTAIN AND COKE, THINK AGAIN.


Rochester’s mixed drinks are high class, and some even hearken back to the good old “shak- en not stirred” days. It might be the Mad Men influence, but the cocktail is making resurgence.


VINTAGE DRINKS Tessa Leung, owner of Söntés, says the


trend is to make everything from scratch, and it’s “beautiful to watch.” Their drink menu is called Vintage, Cordials and Martinis and one section, the Garden-Grown Libation List, con- tains drinks called Outlandish, Splendid and Phenomenal. Bartenders take pride in their “craft cock-


tails,” using homemade simple syrups and bit- ters as well as fresh vegetables and fruit.


COCKTAILS APOTHECARY STYLE Walk into Söntés and you’ll think you


stepped back in time. The bartenders, wear- ing vintage vests, are pouring liquids back and forth like chemists. This apothecary method of creating drinks is gaining popularity across the nation, and includes terms such as muddling, tincture and potion. Leung describes the process for mak-


ing the Caipirinha: The bartender starts with an entire lime, which is muddled (a process of combining ingredients that involves a tool called a muddler and lots of mashing) with a homemade simple syrup made with turbinado sugar. The liquor is then added, along with pisco, a South American brandy-like liqueur. The mixture is shaken intensely with ice and an egg white, causing the drink to froth when poured into a glass.


‘TIS THE SEASON One of Rochester’s favorite (and oldest) establishments, Michael’s, has been serving Tom & Jerrys starting the day after Thanksgiv-


ing through New Year’s Eve for upwards of 40 years, according to Dave LaClair, who has been bartending there for 31 of them. They keep their recipe closely guarded,


but he did let it slip that their house baker uses powdered sugar, egg white and cinnamon in their “batter,” which is kept refrigerated until needed. A combination of brandy and rum is put in the glass, to which a scoop of batter is added. Hot water is poured into the mixture with nutmeg sprinkled on top.


SWEET CITY SECRETS The Sweet Jesus is a locally famous drink,


made by the bartenders at Big Brad’s on Broad- way. It’s a refreshing sweet drink made with six secret ingredients, the combination of which will have you exclaiming its name after one sat- isfying sip. Chester’s serves a pineapple-infused


house-made vodka called Stoli Doli (after the Dole pineapple used). Their Goosetini is billed as “Chester’s spin on an all-time classic” with a nod to our fair city’s favorite bird. h


Experience Rochester 2012 15


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