Forget dry January, why be miserable when you can nurse yourself at home with a spiced rum old fashioned, says Marco Caimi, Bar Manager at Paramount, Centre Point.
How do you go about creating a new menu?
I tend to always use seasonal ingredients. Our list is a mix of a few classics, our own twists on classics and our own creations. I like all bartenders to be involved with at least one cocktail. In terms of taste, we have a large variety of cocktails (about 30), in order to accommodate every palate: from long easy-drinking cocktails (which tend to be the best sellers) to stronger, sharper martinis, to short and more potent blends.
Where do you find inspiration?
I like to play around with new ingredients as well as some very classic ones such as vermouths or sherries. I also enjoy going to new restaurants and cocktails bar to get inspiration from other bartenders or chefs. I also read a lot of bartender classic books and I like re-inventing vintage cocktails according to the modern palate.
When you’re not drinking cocktails you’re drinking…
Usually wine with meals in my days off. I really love sherry at the moment. If I had to choose three spirits: mezcal, whisky (with particular attention to Japanese single malts) and dark rum.
What food would you match with cocktails?
Mezcal Bloody Maria as an aperitive would work well with anything earthy and or smokey, either raw vegetables or perfect for an egg and bacon based brunch. Negronis are ideal opener cocktails because of the properties held in the vermouth, which is wine based, and the campari (roots and spices), which prepare the stomach to ease digestion: being Italian it’s very easy to picture it with a cheese and charcuterie platter.
To play it classic, the old fashioned is an ideal after-dinner cocktail. Either bourbon or maybe rum based, they work really well with a nut or chocolate based dessert.
Top tips?
Always use fresh and seasonal ingredients. Always fill up all your glasses (apart for martinis) in order to allow the least possible dilution.
Common misconceptions?
The most common mistake is asking for less ice thinking you get more alcohol! A single or a double measure stays a double measure in any drink, no matter the quantity of ice. In fact, having less surface of ice touching the cocktail will link to a higher dilution and a worse quality drink.
Thoughts on dry January?
Usually people tend to enjoy detoxing… for the first ten days.
What changes can we make to our drinking habits to be healthier for January?
We’ll have two detox cocktails of the month in January. One non-alcoholic, one lightly-alcoholic; both green tea based.
Favourite cocktail?
The one I will create today! Apart for that, I quite like classic cocktails such as the gin based martinez or an original rye-based sweet Manhattan garnished with a lemon zest. Tommy’s margarita or corpse reviver N2 if I want something simple and refreshing.
Do you have any neat bar tricks?
Be proud, passionate and accurate about everything you are making before thinking about techniques or skills. Might just sound like common sense but common sense is not that common!
Best thing about the job?
The creativity involved in making new cocktails and menus. Educating guests to a better understanding of their palate and suggesting drinks they’ll want to order in the future.
… And worst
Dealing with numbers. Necessary and challenging, but I much prefer people and bottles
Any cocktails that you hate making?
I do respect every drink. I might feel a little frustrated if it’s the 100th mojito or pina colada in a night but it’s all about making my guests happy and in this way I enjoy blending what makes them feel good.
Worst cocktail you’ve ever invented?
I don’t think I’ve ever made an awful drink! Sometimes when you create something new you might have to work on proportions and it takes a few cocktails to get it right. On another note, I remember a bartender working next to me once in a club few years ago, putting salt instead of sugar in a mojito… that poor girl spat it out all over the bar.
Weirdest ingredient you’ve put in a cocktail?
The first cocktail list I created at Paramount featured a cigar-infused cognac that was then blended with bitters and apple wood smoke.
If we’re going to make a cocktail at home this month, it should be…
A homemade spiced rum old fashioned. In order to make a spiced rum, just choose your favourite dark rum and add the botanicals you prefer, being sure to taste it every few hours in order to stop the botanicals from overtaking the flavour of the rum. Our blend uses vanilla (used mainly as sweetener), lemon, orange zest and ginger (to balance the sweeness) and then a variety of botanicals such as star anise, nutmeg, cardamom and cinnamon.
Once the rum is ready (usually about three to four days), all you need is a small spoon of brown sugar (maple syrup would be my choice) and some angostura and orange bitters. Stir up with cubed ice and garnish with an orange zest. I promise it will taste delicious.
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