The Refinery

Cocktail Kitchen

CKS August 12 10: Bartender Jay Jones

A fellow writer and talented barkeep, Jay Jones draws a significant crowd wherever he goes. Having stamped his signature style of bartending with finesse and a poised presentation, Jay has undoubtedly made you a signature drink in the past... Boasting a bit of a spirit forward movement in Vancouver's bar scene, Jay's cocktails are punchy, boozey and come with a well defined explanation of detailed history. An education is provided whist he creates his three liquid courses for our France vs. Courvoisier Cognac Cocktail Kitchen. Here are his recipes:

First Course
Duck Liver Pate - seasoned with Sage & thyme and fortified with Brandy. Accented with Apricot & Pineau des Charentes reduction compote and warm brioche

“Rudimentary Cocktail”

1 oz Courvoisier VS
3 dashes The Refinery's Chocolate Vermouth Bitters
0.25 oz Giffard Abricot de Roussillon
*1 spray of atomized Okanagan Springs' Taboo Absinthe
*1 peel - flamed orange oils

-stir ingredients with ice, strain into a vintage cocktail glass (Bartender’s own)
-spray surface with atomized Taboo Absinthe
-zest with flamed orange oils, wipe rim & place peel in glass

Second Course

Classic “Frisee aux Lardons” - salad of bitter greens and lardons, tossed with tarragon, parsley, chives, chervil and house-made croutons. Topped with a cooled, soft-poached hen’s egg

“Bellefleur Cocktail"

1 oz Courvoisier VS
dashes The Refinery's Strawberry & Lemongrass Bitters
0.25 oz Giffard Passionfruit syrup
1.50 oz Joie Farm Rose
*1 lemon peel

-stir ingredients with ice, strain into a Speiglau champagne coupe
-zest drink surface with lemon peel, discard spent peel

Third Course

Local Mussels - served warm in a rich and creamy broth of white wine & Calvados. Laden with crisp apple and succulent bacon

“Jarnac Digestif ”

1 oz Courvoisier VS
3 dashes The Refinery's JJBean Coffee Bitters
0.25 oz Green Chartreuse
0.25 oz B & B
*1 lemon peel

-stir ingredients with ice, strain into an old fashioned glass
-add large ice cubes to fill glass
-zest drink surface with lemon peel, place peel in glass

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About Jay Jones:

CSS, Principal, Barjonesing

A Vancouver native, Jay Jones has spent his life loving drink & food. First pursuing a career in art & design, he switched to Hospitality fourteen years ago. By 1999, Jay found himself managing the Bar program at Araxi in Whistler, then moving back to Vancouver to take the position of Bar Manager & Wine Director at West. After five successful years there and several wine list and bartending accolades, he went on to launch the Bar program at Nu, followed by an oppourtunity as opening General Manager at Salt Tasting Room. The following year brought Jay to Donne!y Hospitality Management, and an exciting role as Bar & Beverage Manager; overseeing the cocktail program development throughout the companies expanding group of lounges, pubs and nightclubs. In 2008, he jumped at the chance to join Loden Vancouver boutique hotel as Head Bartender of Voya. There, Jay had the chance to return to fine service and continue to hone his customization of drinking experiences. As a founding partner and Head Bartender of Pourhouse in 2009, he was proud to create a century old North American-styled classic cocktail Bar in historic Gastown. Jay’s related education has involved WSET wine certification from Dubru!e Culinary Institute, a Certified Specialist of Spirits diploma from the Society of Wine Educators and certification in beer studies with the Pacific Institute of Culinary Arts. Good fortune has allowed him to travel the world of spirits – finding triumph in competitions, as well as a working education in distilleries, wineries, vineyards and Bars around the globe. Over the years, he has enjoyed success and diversity of experience in a variety of related work; including developing cocktail & wine programs for several local establishments and as a judge in a range of Bartending competitions. Recently, Jay was acknowledged for his efforts in his craft as the 2009 Urban Diner Awards - Bartender of the Year, as well as the honour of being voted as the 2010 Westender Magazine Reader’s Choice “Best of the City” Gold - Best Bartender. Most recently, Jay has come from behind the Bar to create Barjonesing, his personal hospitality consulting business - offering services of Bar program & beverage design, staff training, education & social networking. He is pursuing his love of hospitality through writing, as a contributor to UrbanDiner.ca and Montecristo Magazine amongst other publications.

You can follow Jay Jones at http://www.twitter.com/barjonesing

Photo Credit: Lauren Mote