Liquid Luxury Party bring Joey Gottesman to Maui
Here is my Q & A session:
Jen Russo: What are you finding inspiring in the realm of cocktails at the moment?
Joey Gottesman: I am inspired by the “cocktail culture” resurgence here in our state, the guests that enjoy having a well engineered drink, and the bartenders that are willing to work hard to help perpetuate fine cocktail principles and fresh bar concepts.
JR: I am noticing a big comeback and trend with bitters and herbs in mixology, but I have not seen the breakthrough to most bars. Is the gift of mixology lost at the neighborhood pub level?
JG: For the most part the “Neighborhood Pub” is a place to get your Jack and Coke, your Sapphire and Tonic and a nice cold beer with a smile, however, the “Neighborhood Pub/Bar” concepts can, and often do, have inspired bartenders that are honing their mixology skills. These little gems are where you will find cocktails that are created with hard to find bitters, exotic seasonal fruits, herbs and spices that the bartenders are sourcing themselves and on their own time. So to answer your question, most neiborhood bars won’t have mixology style cocktails, boutique bitters and fresh bar concepts, but there are a few out there and when you find these bars tell a friend...
JR: I am still looking. There are a few gems on Maui, like Ambrosia in Kihei, that keep the ingredients and take the time to craft something for you. But honestly I was at a club in Lahaina where all they do is cocktails and dancing and I couldn’t get a simple martini. Can you tell me about a few of your signature cocktails?
JG: The Hibiscus Gimlet: is brilliant easy to drink cocktail utilizing fresh hibiscus, picked daily from the coconut grove in the Royal Hawaiian, a Luxury Collection Resort, fortified with Grey Goose and balanced with fresh lime, white cane sugar reduction and a cap of effervescence. The Sparkling Doge: A fresh Tuaca lemon drop, enhanced with Bombay Sapphire that rests on a cushion of Chambord and crowned with a layer of Taittinger “Prestige” Cuvee. Smoked Caesar: Kiawe smoked wasabi and sriracha caesar, bound in fresh lime and proofed with Maui’s Own, Ocean USDA Certified Organic Vodka. Garnished with cold smoked sea asparagus and fresh wasabi dusted oysters.
JR: Wow, my jaw just dropped. I want to sit at your bar. Those sound fantastic! Can you name a few of your favorite wines?
JG: Bombay Sapphire, Corzo Tequila Anejo, Gentleman Jack and Highland Park 18 yr…Oops! Did you say Wine? I’m enjoying a Rose’ phase right now. Next week, Merlot perhaps…I tend to be very situational with my wines, but I will never turn down a well engineered and properly made cocktail.
JR. Rose! Me too! So you will be on Maui to mix at the Liquid Luxury party at the Ritz Carlton, Kapalua. What are some the cocktails we can look forward to at Liquid Luxury highlighting Bombay Sapphire and Taittinger Champagne? Will you have non alchoholic bevs too?
JG: I will be happy to create some mock tails utilizing Waiwera Water – Still or Sparkling…Here are some cocktails to pair with the chef’s food:
spicy basil sapphire caesar
bombay sapphire bruised to perfection in waiwera ice, island sourced fresh basil, yuzu, sriracha, dill weed and wasabi bound in clamato and fresh lime
lemongrass and rose essenced sparkling bombay sapphire gimlet
alize rose and bombay sapphire flash infused with fresh lemon grass, served on the rocks with fresh pressed lime and capped with waiwera sparkling.
chateau d’aqueria rose’ peppered sangria
chateau d’aqueria tavel rose 2007 enhanced with Bombay sapphire cayenne pepper and fresh citrus, bound in cranberry, white cane sugar reduction and waiwera sparkling water.