Editor's note: Hi, Friend of Cocktails, itās Ellyam again for the last part of the Toronto saga. All good things come in 3s - like the number of Beastie Boys or the number of Lord of the Rings movies - and this is no exception. So get ready if you want to know how one of Kevinās guestshifts goes š. |
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If you are new to The Cocktail Times or need a refresher on the rest of the story, the last 2 emails recapped my experience meeting Kevin, despite having worked on Cocktail Time remotely for 2 years š. While this was a quick 2-day trip, a lot of fun and inspiring experiences happened, including talks about fun Cocktail Time projects that you wonāt want to miss š¤«. Stay tuned for more, and meanwhile, letās begin! |
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10 Easy Lime-, Oran- & Limoncello Cockails for The Summer! |
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Iāve never made 10 cocktails at once on the channel before, but that is changing today as weāre using our homemade Lime-, Limon-, and Orancello for the perfect summer drinks šļø. Weāll make everything from highballs to stirred cocktails, and even a variation on the Brandy Alexander. So, if you followed the recipes for these Italian liqueurs, then this... |
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Guestshift at Mother Cocktail Bar šø |
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Mother Cocktail Bar in Toronto is a bar that, in my opinion, has the perfect atmosphere šÆļø. The first thing you see when going in is a shelf full of bottles that, when looked at in more detail, stand beside mementos from events and accomplishments. The rest of the bar is very unassuming too, but just as with a good magic trick, your expectations are about to be blown out of the water. The first thing youāll note is how the menu at Mother somehow manages to make even the ingredients for each drink sound interesting. Things like āCaramelized Yogurtā or āChamomile Verjuiceā will catch your attention so much that it will be impossible to leave having tried just one or two cocktailsā¦ but wait, thereās more! This bar pays attention to the smallest details, even making sure the olives are the best quality they can be - in other words, I definitely ate more olives than the doctorās recommended daily amount š«. Standing between your cocktail and the wall of bottles though, the main mastermind behind Mother stood making drinks. Massimo Zitti, or Massi as everyone calls him, is a drink-making machine. He is fast, precise, and if youāre a beginner bartender like me, seeing him work is a great way to learn a lot of tricks that will make you look like a more seasoned professional šŖ. You can really tell he cares about what he does, and the team at Mother does too, so this couldnāt have been a more perfect setting for a guestshift. |
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So, I arrive with Kevin at Mother for him to get ready while Massi is being interviewed by FIOL, and everything goes smoothly as everyone was on the same page for the dayās schedule. This was also a great time to trial-test the Prosecco cocktails that awaited us for the rest of the night, which you might have seen in episodes like DIY Parmesan Liqueur and 3 Ideas for Using Flat Sparkling Wine š. Also, in case you were a bit unsure about the Parmesan Liqueur too, I am more than happy to say that itās worth the effort š§. It was now time to open the doors and begin popping open the Prosecco bottles, and little by little the bar found itself full of life š¾. There was amazing live music playing, a collection of amazing people from the bar industry, and thankfully, enough food to replenish my social battery with, making for a great event all-together. But more than that, and as is the nature of hospitality, the most outstanding things were the interactions with the people around, with one in particular standing out. |
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Before that conversation, it was easy for me to feel that my work was very impersonal. With most interactions happening online, and without the chance to easily meet Friends of Cocktails, my work felt like the Voyager 1, carrying a message into the unknown š”. After this moment though, there was a real human impact from Cocktail Time and, to put it plainly, I was about to cry from the kindness of these peopleās words. Thankfully I was dehydrated enough from eating a kajillion olives that I stayed composed, but a huge shouthout to these amazing guys. Thanks for reading, and thanks to the FIOL team for making this all happen. Of course, thank you to the Cocktail Time Team for being great, and I hope to see you soon! |
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Getting Ready for a Guestshift Prepare ahead of time! Make sure you can get the ingredients you need where youāre going, or be prepared for possible substitutions and adjustments to your cocktails š§ If you can travel with your cocktails or ingredients ready, this will make your guestshifts easier. I like to use big sous vide bags for this! You can also send your recipes and instructions over to the crew ahead of time, just make sure they are precise to avoid confusion š Rest well and stay hydrated. A great guestshift might last longer than expected, so youāll want to have as much energy as possible without the need for a mid-shift espresso šŖ Guestshifts arenāt only for making great drinks, so take some time to speak with the crew and the guests too!
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Recommended Saturday watch! Going from cocktail enthusiast to bartender means a lot of things, like having to learn how to read in low light to check IDs, but most importantly, it means having to be more mindful when drinking! This sadly means that sometimes a bottle of Prosecco might sit in the fridge for a bit longer than expected, but thereās no need to throw it out, because it still can be a delicious ingredient for your cocktails š. So if you want 5 ways of using flat sparkling wine, or if you want some flavor pairing ideas for your cocktails this Summer, then this episode is for you. Until next time, cheers, Friends of Cocktails! |
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Writer Ellyam Rojas Editors Kevin Kos, Robi FiŔer & SaŔo Veber |
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Do you wish to sponsor The Cocktail Times? Write to press@kevinkos.com Need expert mixology advice? Book a 1-on-1 with Kevin Kos. Was this forwarded to you? Sign up here. Buy gear, books & Cocktail Time merch here. *Our emails may include affiliate links that will out the Cocktail Time channel out with a small commission (at no additional cost to you). Cheers! |
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