Deconstructed Drinks

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Deconstructed Drinks
2009-12-03 7:54PM / 標準BLOG / 會員可以看
6個評論
Hey Guys,

I've recently been back to Indonesia working with Patron tequila and Philip Morris present drinks in a different way "Deconstructing Cocktails". "Deconstructing cocktails" is all about understanding what makes up a cocktail, breaking it up into units and re-presenting the drink in another format pretty similar how chef's present their food. Here are some of the drinks i came up with signature drinks i came up with

Cotton Candy Cosmopolitan with dry ice formula (made by one of my bartenders in Indonesia)

Frozen wild berry daiquiri with home made shrub syrup

Cotton candy Cosmopolitan (you pour the cosmo over the cotton candy and enjoy)

Patron anejo paired with cointreau spherification with a sea salt air

Hope you guys enjoy, i know i did haha

BLOG評論 (6)

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bleupluie
留言於2009-12-09 3:00AM [举报]

this one seems interesting!
Spencer Douglass
留言於2009-12-07 10:09PM [举报]

time to write a book buddy!
rottendoubt
留言於2009-12-06 7:42PM [举报]

that looks pretty good!
MissScarlett
留言於2009-12-05 3:28AM [举报]

What the *beeeep!* is "shrub syrup?" You eat shrubs?
JRS
留言於2009-12-04 6:30AM [举报]

Wow! That's a pretty amazing looking drink!
Rob Lok
留言於2009-12-03 10:00PM [举报]

crazy!!

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Nick La

统计信息

Melbourne-born, Nick La, is one of Asia’s foremost young bar talents and has worked in dozens of top bars, lounges, and cafes on several continents....
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Melbourne-born, Nick La, is one of Asia’s foremost young bar talents and has worked in dozens of top bars, lounges, and cafes on several continents.

For the past decade, he has worked his way from the perfectionism of the F-and-B scene in Australia to the high-octane nightlife of Central in Hong Kong. His experience includes supervisory roles at Vic Harbor Kitchen + Bar and cocktail hot spots Amber Lounge and Marrakech in Melbourne, where he was a part of some of the most influential drinks programs in the country. His recent openings include Melbourne’s Baroque House, where he collaborated with masterminds from Sanderson and Match in London.

Since his move to Hong Kong in 2006, he was one of the key talents behind the immediate success of Lotus in Central, a modern Asian bar and lounge whose drinks are among the most talked about in the city. Magazines such as Standards, Conde Nast Traveler, Food&Wine, and HK have featured his outlets and his work as well.

In Early 2007 Nick La paired up with Alex Chatté formerly from Armani/Bar and formed Liquid Ambiance.

Liquid Ambiance specialises in the food and beverage industry focusing on the science behind alcohol and ambiance management.

Liquid Ambiance is focused to take the hospitality industry to the next tier, L.A provides you with the professionalism and services that are sustainable for years to come.

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職業: 調酒師
性別: 男
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