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Issue link: http://read.dmtmag.com/i/73253
and training for the Tampa, Fla.-based Paradise Restaurant Group, operator of the Cheeseburger in Paradise casual dining concept. She cites the Finest Call and Monin as some of her go-to brands. "Th e mixers and purees we use provide the cocktails with a great balance of fl avor that complements the drink we have created," adds the vice president. At Craftworks, Melia will sometimes use Monin syrups to enhance fl avors and provide consistency. As an example, he cites an LTO of a Watermelon Margarita that used fresh melon as the key ingredient. However, he found that the fl avor would vary from one melon to the next; adding watermelon syrup to the mix ensured greater consistency. "Our focus on fresh is supplemented with high-quality mix ingredients," he says. Th e company also uses organic agave nectar instead of simple syrup, because he believes that it is a healthier and more authentic sweetener in Margaritas. IN-HOUSE INTERPRETATIONS One major mixer trend is the proliferation of house-made infusions with spirits and syrups by operators. Th ey "are a great way to enhance some of the natural fl avors of the spirit while complimenting it with the rich fl avors from the fruit or herbs used to make infusions," says McGill. Cheeseburger in Paradise's newest infusion is fresh pineapple The Bloody Mary is a top drink at HMSHost. in a blend of Sailor Jerry Spiced Rum and Skyy Infusion Ginger Vodka. Th e Twisted Turtle is simply the same infusion mixed with lime and sugar; and the Tsunami blends a pineapple infusion with orange, pineapple and lime juices and Blue Curaçao, topped with ginger ale. Drink prices range from $4.99 to $8.79. Infusion jars full of fresh chunks of pineapple on the back bar attract customers' attention, says McGill and the house-made products are highlighted on the drinks list and dinner menu. To facilitate that volume at the Wynn, Richards commands a bar kitchen to produce house-made mixers such as organic, roasted pineapple and sage puree, sparkling lemonade mixer, white and red sangrias, organic agave sour mix, various infusions as well as red jalapeño agave syrup, kumquat-Kaffi r simple syrup and lemongrass-ginger simple syrup. CraftWorks' Bluewater Grille concept infuses vodka with hot tea," she points out. A new Berry Lemonade is a variation on a Strawberry Mint Lemonade cocktail—but minus the vodka and mint. Similarly, Davis employs agave nectar as a sweetener in many cocktails—and will be using it in the mocktails as well—such as the English Afternoon, which muddles cucumber and basil leaves with lime juice and agave syrup, topped off with tonic water. At the CraftWorks concepts, the two most popular non- chile peppers for use in its signature Bloody Marys. And Melia is working on a pineapple infusion now for Gordon Biersch, which when it rolls out, will be very visible on the back bar, "Because it conveys the impression of freshness," he says. MIXING MOCKTAILS Many operators also fi nd that mixers can also provide a fl exible shortcut for preparing premium non-alcoholic beverages for adult and underage guests alike. Davis is launching three virgin mocktails at HMSHost. "We can charge a premium for those drinks over a soda or iced 28 | JULY/AUGUST 2012 alcoholic beverages are lemonade, made from freshly squeezed juice, and a signature house-made root beer. "It's defi nitely a 'wow' root beer experience," exclaims Melia, "You can really tell the diff erence from the bottled product." Fresh or prepared, mixers are a crucial ingredient in the bartender's tool kit, adding depths of fl avor and nuanced accents to cocktails. "Our goal is to create a hand-crafted cocktail list that hits all Th omas Henry Strenk is a Brooklyn-based freelancer who writes about all things drinkable, and is currently creating a beet-infused gin. www.cheersonline.com the senses and covers all the taste profi les with mixers sweet, sour or savory," concludes Melia.