Any reader of my blog should know about the Escape Gastro Pub. The Escape Gastro Pub is the establishment I opened in Yangon, Myanmar in 2012. It is an establishment which sits the concept of fusion at its heart. It takes the traditional concept of the British pub and mixes it with urbanite modernity and the artistry of Asian cuisine. In the field of hospitality the concept of fusion is what drives innovation and growth. It’s what facilitates the industry and aids it in adapting to the issues of modern life. That is why cocktails take pride of place of Escape.
The cocktail places emphasis on fusion by its very definition. First devised in the 1920’s to present alcohol in a manner more palatable to drinkers, the cocktail practices mixing various ingredients together to craft something more pleasing than the sum of its parts. A person who can craft s cocktail is more than a hospitality worker, they are an artist. There is a real skill behind what they do. However their results can be replicated with the right knowledge. There are rules that you can apply to help you in the crafting of a delicious cocktail .So what are the key rules?
Complementary: The ingredients used must complement each other and balance each other out. Think of it like chemistry. Add two substances together and they react. The positivity of that reaction depends on the components of said substances.
Measures: You have to make sure that the measures are correct. It’s a case of negating the risk of one ingredient overpowering the other. If you add too much juice, the bite of the alcohol is weakened. If you add too much alcohol, the bite overpowers the pleasing effects of the mixer. You have to get the measurements right.
Mixology: There’s a reason the art of cocktail making is often referred to as mixology. The way these ingredients are mixed together affects the final outcome. Think of how in cooking the way you stir sauce or kneed bread is a technique that leads to a pleasing final result. It’s the same type of thing.
Finishing Touches: Don’t skimp on the finishing touches, they turn the cocktail from serviceable to fabulous. Think of the rim of salt you get on the margarita. It’s not essential to the cocktail. However it does add to the taste. It also adds to the feel of the drink. It fits in with the image the margarita has and has a mental effect on how we view the end product. The devil really is in the details.