cocktails

Review: Barchef (An Auditorium of Perspective) by Jason Hambrey

Photo credit:  Leanne Neufeld Photography . Courtesy of Barchef.

Photo credit: Leanne Neufeld Photography. Courtesy of Barchef.

Five years ago, I decided to take a month off whisky. Whisky had revealed something to me in a brand-new way – I loved flavour. But I didn’t want to be consumed by it. However, I boxed up all my whisky, and moved it to the basement for a month. A week into my “whisky fast”, I was in a bookstore and stumbled upon an incredible book – Frankie Solarik’s Barchef. The first chapter isn’t even a list of cocktails – it’s a list of homemade bitters, enticing recipes which result in a household of mason jars full of spices and dark, bitter, and spicy infusing spirit.

Within a week I’d made every single bitter and infusion in the book, and within two years I’d made every cocktail in the book –from the brilliant combination of absinthe and homemade orgeat liqueur in Van Gogh’s Downfall, to the Tobacco-infused, dry-ice enhanced Mad Man, to my all time favourite cocktail, Smoke and Mirrors which boldly combines smoke, cherry, and rosemary in impeccable fashion. The must-experience cacao-infused mezcal infusion in the book has completely transformed my cocktail game.

I always thought that the penultimate liquid was whisky, followed by coffee – until BarChef convinced me that cocktails deserved number 2 – or perhaps even number 1 – on my favourite liquid list. Just as I was getting into cocktails, I left Toronto, sadly, and wasn’t able to become a regular visitor to one of the world’s best cocktail establishments.

Recently, I visited the bar to try some cocktails, bitters, and infusions – it isn’t your ordinary bar. Frankie Solarik, the head bartender (the Bar Chef) describes his desire to create an “auditorium of perspective” which engages all of the senses while telling, or provoking, a story. The bar focuses on modernist cocktails, created with the manipulation of texture and fragrance through the techniques of modern gastronomy: liquid nitrogen, dry ice, alginates, foams, creams, and soils. These aren’t pairings you see in bars, but rather, the best restaurants in the world. The cocktails leave it ambiguous as to whether they are to be sipped, or eaten. The bar itself is fitted with fire detectors which use heat, rather than smoke, to enable customers to order manhattans smoked with hickory chips before their very eyes. Indeed, the entire establishment smells lightly of hickory smoke. Just visiting the bar is an experience unto itself. As you sit, incredible smells waft through the bar as your neighbours order cocktails – eucalyptus, hickory smoke, cedar, coconut, patchouli, hickory smoke, basil, pine all made an appearance as I sat at the bar.

Cocktails left to right: Apricot, Smoke & Mirrors, and Van Gogh’s Downfall. Courtesy of Barchef, photo credit: Leanne Neufeld Photography.

Can I resist but describe some of what I tasted? I had “The Apricot”, a cocktail full of apricot, almond, loads of spice, and oxidized wine. It is slow and textured - initially almost too intense - but it softly unfolds over time as it dilutes and warms. Apricot and chamomile grow with time - but this is only the cocktail! When you order it, it comes with three smoking spheres: nitro-frozen meringues which explode in your mouth with mint, sharp apricot, and a rich herbaceousness. The flavours are accompanied by a puff of steam out your mouth and nostrils! Each of the three meringues hits you differently with the flavours they bring out, each complementing the cocktail brilliantly.

Or, perhaps, the cocktail Essence of Fall (pictured at the top)– a cocktail which smells so richly of earth, fall mushrooms, and cedar – amidst a cocktail full of maple, orange blossom, mint, almond, oxidized wine, and bright floral notes. If that’s not your jam, how about a cacao manhattan, made with house vermouth and cacao bitters? Or Fields of Spruce, a cocktail which brilliantly combines a light, citrus character with Benedictine-like richness, deep herbal notes, spruce, and madeira. They also serve bottled cocktails, of which the king is The Kensington – a brilliant cocktail which uses patchouli to brighten the deep spice in the cocktail, and offsets the richness of Canadian whisky with rosemary and lavender.

What if you don’t live in Toronto? I recommend getting a taste of Barchef anyway – Barchef project is a toasted chamomile old fashioned with terrific bitters. Incredibly moreish and 25$ for 375 mls. It is a “wow” cocktail, and it’s very accessible.

Summer...time for some stones by Jason Hambrey

Morgan St. 4.jpeg

People often talk about whisky stones - items that cool your whisky without diluting it - which is a good idea if you like savouring cold whisky. In the summer I really don't mind a cheaper bourbon or sweet Canadian - over ice, with the right whisky, it is about a perfect summer cocktail - a well chosen whisky and ice. Or, stones...it lets you savor the whisky longer without having to worry about dilution - though I advise pre-chilling the whisky as any type of stones generally don't have the heat capacity to keep your whisky ice cold for long. But, with a pre-chilled whisky, it lets you savor your cold whisky longer.

However, I tend to sip very few whiskies over ice, because of how I drink them. If I want something cold in the summer, I go for beer or a cocktail. A few, like Weller Special Reserve, work very well over ice in the summer. So what do I do with stones? Cocktails. There are countless cocktails which you shake or stir with ice and then stir into a chilled glass. There's no ice in these because you don't want dilution, but the problem is these warm up which means bitterness, sweetness, etc. come out of balance. So I, as a cocktail lover, am left in a dilemma - do I enjoy the cocktail quickly, or slowly and let it warm up and change, often for the worse? Usually, I side with a completely different option - add whisky stones. This solves all the problems, and leaves me with a glass full of good tasting liquid and nice looking stones. So here's where I use my stones.

If you like whisky on ice, or cold cocktails - the Canadian Morgan St. Co has launched a new set of stones - with some nice hand cut raw stones which look and feel nice in a glass. Feel free to check them out.