BOTTOMS UP!
HOW TO
HOW TO BUILD A SEASONAL COCKTAIL MENU
As summer comes into full swing, it’s the perfect time to take advantage of fresh, seasonal ingredients. To learn more about building a seasonal menu, we caught up with Jesse Cyr of Seattle, Washington. Cyr most recently worked at L’Oursin and Foreign National. Building your cocktail menu around the seasons offers a wide range of benefits. For one, produce tastes better when it’s in season. “The flavors are richer, sweeter, and vibrant,” explains Cyr. “If your produce has to travel across the United States or from another country, they’re not picked when they’re ripe.” Ripe produce can elevate even the simplest recipe. Additionally, seasonal ingredients are more cost-effective. “When strawberries are at their peak, I can get 16 oz. clamshells here in Seattle for $1.50. When it’s in the middle of winter, that cost rises to $5-6. Produce in season is more bountiful, and that gets you a better price. It can mean the difference between a 12% pour cost or a 24%,” Cyr adds, noting the first number will make your boss much happier. Finally, seasonal produce is better for the environment. There’s less transport of ingredients meaning the carbon footprint of your cocktail is significantly reduced.
STEP 1
STEP 2
WORK WITH YOUR KITCHEN “There isn’t anyone who has a better idea of what’s going to be in season and easily accessible than your chef. Plus, this is your chance to see if anything is changing on the food menu. Having cocktails that are delicious on their own but could also pair with food is always a smart idea.”
ROTATE YOUR MENU “Would you rather drop a ten cocktail drink menu all at once or change out three drinks now, two more in another three weeks, and four next month? Doing a slow change over time is much easier on everyone. And it just feels more natural. Just like the seasons gradually change, so should our cocktail menus.”
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CHILLED MAGAZINE
STEP 3
CHOOSE YOUR INGREDIENTS Cyr says one of his favorite ingredients to work with is summer berries, specifically raspberries. “Pisco and gin are probably my favorite spirits to use with raspberry,” he shares. “You may love heirloom watermelons or lemon cucumbers, but the window for buying them is tiny, and you’re likely to run out. I love running “while supplies last” specials.”
