As a bartender, what current bartending trend most excites you?
Daniel: “The trend I’m most exited about is bars modeling cocktails off of food dishes. Pretty much any salad can be made into a cocktail if you factor in fat washing, basic infusions and even the use of an emersion circulator. Same goes for all pies and cakes. I’m also excited to see the basic flavors are getting out of tea brands and even making there own teas.”
What’s a flavor you’re most excited to work with this year?
Daniel: “I’ve noticed that if you combine Liquid Alchemist Blood Orange and Coconut with an aged rum you can get a great and lightly effervescent and tropical cocktail. Almost feels like cheating.”
What Liquid Alchemist flavor do you like working with the most?
Bartender: “We have a cocktail on our menu called the Strawberry Thotcake. We switched to the Liquid Alchemist Strawberry a while ago for 2 reasons. 1 being the shelf life compared to making our own strawberry syrup and 2 being the taste. It was a no brainer.”
What’s your favorite industry spot in your area?
Daniel: “I go for a dive bar so I would choose B-Side.”
What three bars are must-go- to’s if you visit Sacramento?
Daniel: “Snug, Bottle & Barlow of course and Tack Room.”