The Refinery

Cocktail Kitchen

CKS July 22 10: Bartender David Bain

"I wanted to create three unexpected cocktails; something that shows the attention to detail and preparation, and pairs well with a menu of bright and interesing flavours. Some elements, including the pairing of chocolate and cucumber was a risk worth taking.." says David of his cocktail kitchen inspiration for July's Central America & Hornitos Tequila segment.

Paired with the first course, a bright and fresh scallop ceviche:

Bringing Sherry Back (BSB)

Refinery's Fennel & Sherry Bitters
1 oz     Hornitos
½ oz     Fino Sherry
1 oz     lemon juice
¾ oz     Singapore-to-Paris simple syrup (2:1)
1 oz     Young & Wyse Collection Merlot 2008 (British Columbia)
1/8 oz      Ardbeg

Combine the first four ingredients, shake and double strain into a coup. Combine red wine and Ardberg and float on top.

"Clues from the menu served as inspiration for this cocktail. The flavors were chosen to compliment the food, particularly the guajillo dressing. I wanted to exhibit a creative use of sherry, in combination with red wine and tequila" says David, "it's such an aromatic and smooth cocktail."

Paired with the second course, jerk spice poached prawns, with avocado crema and homemade tortilla:

Caribbean Cola

Refinery's Chocolate Vermouth
1 ½ oz     Hornitos
3/4 oz     Tamarind syrup
1/4 oz     lime juice
 ¾ oz     orange peel five spice simple syrup
1 oz     fresh young coconut water

Combine all ingredients, stir and run through a soda siphon. Pour over rocks in an old fashioned glass. Garnish with piece of coconut jelly set on a bamboo spear.

"The Flavor Bible inspired the use of tamarind in this cocktail. Its sweet and exotic flavour really paired well with the tequila. A texture pairing between the coconut jelly and the prawn flesh was really cool too."

Paired with the third course, achiote and Driftwood White Bark marinated and grilled flank steak:

Triple Threat

Refinery's Ancho & Chipotle Bitters
1 oz    Chocolate-Infused Hornitos
¾ oz     Triple Threat Agave Runny Honey
½ oz     lime juice

Foam:
2 ½ oz     Sake
2 ½ oz     cucumber water
5 oz     simple syrup (2:1)
2 ½ oz     lime juice
5 sprigs     fresh mint
5 sprigs    fresh cilantro
2 pinches Maldon sea salt
gelatin


Combine the three cocktail ingredients, shake and double strain into a coup.
Top with foam.

The tequila infusion is prepared by adding 5 fluid oz of cocoa nibs per bottle of Hornitos and allowing the mixture to macerate for 5-6 days.

The agave honey is prepared with three types of hot peppers (Amarillo, Jalapeno, and Giuliano), which are boiled slowly on low simmer and strained, then cut with agave 1:1.

The cucumber foam is started by peeling and dicing 2 ½ cucumbers. Blend cucumber pieces with the fresh herbs until pureed. Pass through a Chinois and hang in cheese cloth. Combine the drained liquid with remainder of ingredients a liter, holding back about 4 oz to flour in gelatin. Squeeze liquid out of gelatin mixture, place in steaming cup with 4 oz on top and steam until gelatin melts. Add to the main foam liquid and into a whip cream canister charged with NO2.   

"The Triple Threat is all about preparation of ingredients.  It was able to truly mirror the dish in front of the guests by pairing spice and chocolate with the meat, as well as fresh cilantro and cucumber with the salad."

Great work David.

 

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About David Bain:

David Bain wasn't always behind the wood. Just in the last year, David has become part of a green bartending community that helps raise the bar in Vancouver. As the charismatic service kid from North Van, David has generated quite a following from his days at Blue Water Cafe, Chow Restaurant and Fiction, not to mention a large base of regulars that he's nurtured by sitting on the other side of the bar - quite frankly, everyone knows David Bain. Currently, David can be found behind the wood at South Granville's award-winning West Restaurant. At West, David Bain attributes diversity of skills, attention to detail and extensive product knowledge to running a successful bar service. He provides guests with personalized attention by seeking out their preferences and offering suggestions from a tempting range of contemporary and classic cocktails, and premium sprits. Energized by the challenge of exceeding the expectations of both his colleagues and guests, David Bain takes pleasure from seeing guests leave with memorable experiences.  He enjoys working with a team of like-minded professionals that inspire creativity and share his passion for food, wine and cocktails.