Mixology means much more than pouring and serving drinks. It’s the art of inventing and crafting cocktails, yet it’s also a science — with a strong focus on the chemistry that makes ingredients work together to create a smooth and harmonious whole.
Professional mixologists understand not only how each liquor and supporting ingredient contribute to a cocktail’s flavor and texture, but also the ways their ratios can modify the taste, what tools to use in the preparation of each drink, and techniques like when to shake and when to stir.
They’re also knowledgeable about the history and evolution of cocktails and the trends that drive popularity — and they have the skill, instinct and vision to create innovative new drinks that please their patrons.
One of Key West’s most dedicated mixologists is Brad Rouge, operations manager at the Key West Cooking Show and Bar 1. He guides the bar, a welcoming spot for drinks and camaraderie in a heritage-rich atmosphere, as well as the cocktail classes offered daily at the show’s historic 291 Front St. headquarters.
Rouge is known for developing drinks that feature memorable flavors while telling a story. His liquid inventions range from tropical-inspired offerings, capturing the essence of Key West in a glass, to old favorites prepared with an innovative twist — for example, a mojito with a hint of basil.
“As a career bartender, this is my passion,” he said. “I love what I do, and what inspires me is the chance to be far more than just a bartender that’s slinging drinks. What inspires me is the craft of cocktails, and getting back to what a cocktail is.”
Rouge mentors his team members at Bar 1, encouraging their interest in the history behind various cocktails such as his signature Curry old fashioned. Created to salute an early Key West merchant, the rum-based concoction has a slight smoky flavor that recalls the tobacco warehouse Curry owned.
“We all know what these drinks are, but to have that background makes you more passionate about it,” Rouge explained. “I want the staff to know the history of the drinks, as well as why you make it and why it’s made a certain way.”
Patrons learn those elements during the Key West Cooking Show’s stir-and-savor cocktail classes. Topics include the proper tools to use when making drinks — ranging from a yarai mixing glass to a jigger for measuring spirits — and when to shake a drink versus when to stir.
“The passion that we’ve created here is abundantly illustrated in the storytelling of our demonstrations,” said Rouge. “Our establishment is a bar where you come to enjoy and learn.”
Last Call
Drink of the month: Planter’s Punch. This Caribbean cocktail is fruity, refreshing and slightly tart. Blending the flavors of rum, citrus, sugar and spice, it originated in late 1800s Jamaica and remains popular in tropical hotspots.
Helpful bar hack: When to shake a drink and when to stir? Stirring is used for the gentle dilution of spirit-forward cocktails, while shaking better combines ingredients when citrus, fruit juice or creams are introduced.
Want to know more? Visit keywestcookingshow.com or call 305-294-COOK.
