ON LINE BOUTIQUE

Looking for specialized material for your bar? Searching for Flair videos or flair supplies? Make sure to check out our online boutique at:
www.mixoart.barstore.com

There’s an impressive choice of equipment that’s just waiting to be discovered!

OUR MUSTS

vodka Ketel One

We recently had the pleasure of rediscovering one of vodka’s most renowned brands: Ketel One.

Ketel is a Dutch brand of vodka that is featured in two varieties: Ketel One Vodka (2003 Silver Medal winner with 84 points at the Beverage Testing Institute) and Ketel One Citroën Vodka (2003 bronze medal at the Beverage Testing Institute).

Ketel One has been distilled in Holland since 1691, at the family-owned Nolet distillerie. Its name comes from the Dutch word, "Ketel", which means alcohol still. The vodka is made using a traditional still known as a "Pot Still". The distiller uses a gentle coal fire and only produces a limited quantity of vodka in order to preserve its exceptional quality. Only the heart of the distilled liquid is preserved and gravity-filtered through charcoal wood. Each batch is then tasted by a member of the Nolet family in order to verify and guarantee its authentic taste. It might be a lengthy, costly and some say, up-market process, but the end certainly justifies the means as we are left with extremely elegant, refined vodka like no other.

Ketel One Citroën impressed us by its distinctiveness and the high-quality taste that comes from macerating lemons of different origins, including Sicilian, African and Caribbean. After the infusion takes place, a second distillation occurs. The result is a vodka with a rich and natural aroma of lemon that provides a fine, perfumed taste.

For more information, visit: www.ketelone.com

THE LAB’S COCKTAIL SUGGESTION

This month we are featuring our “Applesinthe”, a short drink that marries the complex flavours of passion fruit, green apple and anise. It has both a strong and refreshing taste. To be consumed with moderation!

Applesinthe

· 1½ oz Versinthe absinthe plant liqueur
· ½ oz apple liqueur
· 1 oz Granny Smith Boiron purée
· 1 oz Boiron passion fruit juice
· Quarter of a lime

To make this cocktail, pour all the ingredients into a shaker. Squeeze the lime into the shaker and cover with ice. Shake vigorously for 8 to 10 seconds. Pour the mixture into a martini glass using a double strain in order to obtain a smooth cocktail. Decorate with an apple fan and enjoy!

BOTTLES & SHAKERS – Fresh updates on international flair bartending and its participants.

This month, we met up with a bartender from the Old School: Jérôme Paris.

Considered as one of the original masters of mixology and flair in France and Quebec, he continues to be as passionate about the bar today as he was ten years ago.

Where do you originally come from?
A suburb outside of Paris

When did you arrive in Quebec?
In 2000

Where are you working right now?
I’m the bar manager at Suite 701 in the Hôtel Place d’Armes
in the Old Port.

We can still find you behind the bar?
Yes, I’m there four or five nights a week.

Why did you decided to pursue a career in bartending?
At the beginning I studied as a waiter because I really enjoyed the contact with clients. After that I had the choice of specializing as a sommelier or a bar back. I chose the bar, a little by chance, and it turned into an absolute passion!

Where did you start bartendering?
At TGI Fridays in Paris.

What year?
In 1995.

What was the state of Flair in those days?
There was absolutely nothing! A bottle and a shaker – that’s it. Back then, if you were able to master those two items, you were considered at the top of your game.

Who were your major influences?
My TGIF trainer, Laurent Courbois, as well as the TGI Fridays experience as a whole.

What are you most passionate about in this domain?
At first it was Flair and the competitions, now it’s the mixology side of things, lead by the fact that I can help my clients discover new things.

How many bar competitions did you participate in?
Four or five in Canada, the States and in France.

What is your favourite drink?
Corona, Jack & Coke and the Royal Ginger Snapps.

What is your signature recipe?
The Pepe James. It’s red pepper, a pinch of paprika, a few pieces of ginger, simple syrup, Grey Goose vodka, Pineau des Charentes and white cranberry juice. It’s all shaken and presented in a martini glass.

What is your advice to bartenders who are just starting out?
To become passionate and to train hard. Don’t be afraid to speak with people who have more experience than you do – that is how people learn. Nothing is ever perfect the first time around, you have to keep trying and keep practicing.

Thank you Jérôme, we’ll see you at 701 for a Pepe James!!

COMPETITIONS – Monthly Flair and Bar events from around the world.

Each year, Great Britain is becoming more and more prominent on the international Flair bartending scene. One more competition has been added to the list for 2009: the Wyborowa Flair comp.

Held in Chelmsford, England on Thursday April 2nd, the competition will be at the Que Pasa Café and will unite some of today’s best European competitors. They will each have five minutes to present two cocktails during the qualifying round and finalists will have to demonstrate their know-how in just three minutes.

The rules are simple, but strict. Final scores will be based upon three general categories: Flair, Showmanship and Deductions.

To register or view more information, write to: quepasachelmsford@live.co.uk

AFTER COMPETITION – The latest results from Flairbartending championships.

Here are the results from the Vegas Flair competition held on January 27th, 2009 at the Red Room:

1st Place: Dario Doimo
2nd Place: Lee Johnson
3rd Place: Steve Jarmis