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Cocktails With Anthony Caporale
On October 3, 2013, Toronto’s top art industry folk and tastemakers gathered to experience 'A Taste of The Extraordinary' at AGO First Thursday. Drambuie’s master mixologist Anthony Caporale mixed his signature cocktails as guests dabbled in the artsy scene at the Art Gallery of Ontario.
I arrived at the AGO escorted in a Drambuie Taxi especially sent for me by Drambuie. I must say the London cab generated quite a buzz on the streets of Toronto downtown.
I caught up with Anthony who is a world renowned media food and beverage expert, professional bar instructor and bar chef for two decades. Anthony's vast resume involves the opening of over a dozen major restaurants working in roles ranging from beverage consultant, general manager and owner.
We talked about the ranging trends and cultural impact on the liquor industry, his inspiration, signature cocktails and a special South Asian inspired drink just for our readers.
Swati Bhatt Vyas: You have been experimenting with drinks for two decades now and have been an educator, expert and scientist behind the bar. How have these experiences been for you?
Anthony Caporale: Correct (laughs) when I started I did not start as career choice, I started to avoid a career. I have a degree in mechanical engineering and I was not ready to commit to being one. So I took a job in a restaurant and luckily was put behind the bar very early. I fell in love with it.
Thanks to guys like Dale Mcgrath, David Wondrich and Tony Abugana, they began to research historically and took the field a lot more seriously.
Today, as a result you have to put much thought into your cocktail menu as you do in your food menu in order to be taken seriously and to be successful.
SBV: Do you feel your profession has reached recognition among the public and industry?
AC: Great question by the way, I don’t think it’s the linear growth across industry, but there is elevation in certain markets and regions.
As these pockets expand it will become more pervasive than what it currently is as there are folks there who are acting at an incredible level.
Molecular mixology is prevalent in these pockets. It is at parity with the kitchens but we need to expand and grow outward.
Whenever I achieve a new level of expertise or understanding the industry has expanded ahead of me. So there has always been a place for me to reach.
SBV: Where does your inspiration come from?
AC: I guess its human nature, guests always keeps you working. If you take a snapshot in any given time of what people like to drink it progresses the same way as an individual progress. As they mature.
In early 90’s Vodka ruled the roster with Gin and then as palettes matured we started to have great appreciation for tequila. It was whole other thing to learn. When there is a demand brands rise to meet it.
Previously you had to know two -three tequilas; today you have to know 50. They were all different Smirnoff scotch trends. And recently blended malts and blended whiskeys took over, which was not done for many-many years.
Now we have Pisco entering the market in U.S. As the cultural palette evolves it constantly pushes you to keep learning and keep thinking outside the box. Keep pushing yourselves and making new and diff things other wise you lose people.
Drambuie has been around for over 100 years with the rusty nail and brought it back. With the cocktail resurgence, the emphasis on learning with understanding of what we are using and why we are using it has increased. Mad men has helped and I see trends cross industry and cultures. What happens in bartending is reflective of the areas of society.
SBV: What are your 5 must-haves in a bar?
AC: Technique is everything so a set of good tools is very important.
1. Tools: Boston shaker set –1pc 700ml stainless steel shaker in shiny finishing, 1pc glass, 1pc measuring cup, 1pc muddler, 1pc ice tong and 1pc strainer
2. White spirit – like Gin
3. Dark spirit – like whiskey
4. Quality Cordial – you can add sweeteners and expand your palette. My fav is Drambuie.
5. Citrus – Lime /lemon I personally like limes.
SBV: What’s your fav drink?
AC: Knotty Kilt
– Drambuie+ Richards red with little bit of Tabasco, calls back to the classic red eyes days.
– Add chilli sauce around the rim
– Little squeeze of lemon in there to balance it
And it is one of the most drinkable cocktails I have ever had and its complex. I love that it’s got salt, heat, sweet and little bit of sour and maltiness. Anyone can make it anywhere and that’s the hall mark of a truly great drink.
SBV: What’s your advise to individuals considering the profession?
AC: Ony two things:
1. Get a job in a restaurant. If you really want to get good at something, you have to do it professionally. Be the best you can possibly be and tell them you want to get behind the bar.
2. Use the Internet, there is amazing knowledge and web series that are available for free and equivalent to something that could take 10 years behind the bar.
After chatting with Anthony, I got to sample some of his great mixes. My favourite among his signature drinks was the Railroad Spike (image on right), my new alternate to red bull and vodka.
Here's the recipe:
– 1 oz DRAMBUIE® Scotch Liqueur
– 4 oz cooled fresh Coffee
In a mixing glass half-filled with ice add: DRAMBUIE® and cooled coffee. Still to chill and strain into an event glass over fresh ice.
As promised for all you ANOKHI readers – a South Asian inspired drink:
DRAMBUIE® Krung Thep Nail
-In a mixing glass, press:
1/2 Bird’s Eye Chili Pepper
-Add:
Ice to top
1-1/2 oz. DRAMBUIE® Scotch Liqueur
1/2 oz. Coco Real (or similar cream of coconut)
1 oz. fresh Lemon Juice
-Shake until the tin is frosted.
-Strain into a tall glass filled with cubed ice, top with:
Reed’s Ginger Brew.
-Stir gently.
-Garnish with lemon grass spear, bird’s eye chili pepper, and ginger slice.
Sample one or all of these recipes and don't forget to tell us which is your favourite and why?
Images courtesy of Swati Bhatt Vyas & Faulhaber Communications
Swati Bhatt Vyas
Author
With a master’s in Journalism from Mumbai University, Swati published her first book as one of the youngest female self-help authors in India. Later in 2011, she penned her second book. Since then she has worked extensively in print, web & broadcast media in India & Canada. She c...
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