Ask A Bartender - Jeff Savage, The Botanist

Just like painting a picture, writing a song, or even directing a movie, creating a cocktail is an art form of its own. And as all artists have different ways of going about their craft, mixologists also have unique approaches to inventing cocktails. Award winning Head Bartender at The Botanist, Jeff Savage, takes that parallel to the

next level. 

THE Secrets TO Creating Award-Winning Cocktails

WITH JEFF SAVAGE, THE BOTANIST

By Joseph Luparello

Over his career, Savage’s talents have won numerous accolades such as a national finalist in both the Bacardi Legacy and Diageo World Class Bartender of the Year competitions (2017) and Bombay Sapphire’s Most Imaginative National Bartender (2017 and 2018). Subsequently, he achieved the distinction of Canada’s Diageo World Class Bartender of the Year (2019), followed by an impressive runner-up finish in the Diageo World Class Bartender of the Year global competition. Savage has brought home globally recognized wins to Botanist Bar such as Bols Around the World competition’s World Best Bar Team (2019) and been responsible for shortlist nominations with Tales of the Cocktail’s Best International Bar Team and Best International Restaurant Bar (2020). Most recently, The World’s 50 Best named Botanist Bar on their 2021 50 Best Discovery list.

Chilled chats with the concoction master, peering into the intricacies of his creative process. Here are his secrets to mixing an award-winning cocktail.

Like an Essay: Perhaps it’s my academic background, but when I craft cocktails, I like to think of them as if I am writing an essay. That is, I need a thesis, a few supporting arguments, and a tidy conclusion. What this looks like in a cocktail is that I want the cocktail to have a central identity, ingredients that support or positively contrast from that, and a finishing note that wraps up the drink well. For example, if I want to make a spicy mezcal cocktail, perhaps I use something like yuzu kosho and lime in the drink to augment that. I also use Green Chartreuse as a contrasting note, and black salt and a touch of agave to help create a balanced drink with a nice finish. To me, this gives a good framework when figuring out a drink and helps me pair down ingredients to what is necessary.

Think Textures: I also like to think about textures in drinks. I think this is often something that goes by the wayside, but really does separate an acceptable cocktail from a great one. Think about what it feels like in your mouth. Is it too thin? Does it come off as too rich? Is there a granular texture from an ingredient you’re working with? All of these can really put a damper on enjoying a drink that otherwise tastes great. Perhaps you need to adjust what sweetener you’re using, or fine strain the ingredient you’ve created for your drink. A little bit of salt or acidity can also really balance out a drink without really changing much of the dynamic you’re looking for.

A Good Story: I like to see a story in a drink too. I want to know about what the bartender is interested in outside of the bar. Are you excited about music? Are you an artist? Let that shine through. I think people will see when they taste my drinks at Botanist a slice of who I am, and I am grateful for the opportunity to share. I think it’s great to see others do the same. Don’t shy away from who you are, it’s a part of what will keep people coming back to sit with you.

Of Course, Quality Ingredients: It’s important to be cognizant of the ingredients you’re building your cocktail with as well. I think there’s a very important and meaningful conversation happening around the sustainability of drinks and thinking about how your drink fits into this can not only lead to a more sustainable bar program but can also challenge ways you think about using ingredients.

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