Colin Williams arrived behind the bar at Saffron two years ago and has no plans to leave. “It’s been my favorite restaurant job,” he said. “I love the Vilkhu family, because everyone feels welcomed here.” Colin thrives under the challenge of incorporating Indian flavors and techniques into each cocktail. His drinks utilize spices like cinnamon and garam masala, and one martini features tandoori oven-roasted pineapple. Colin worked in restaurant kitchens before moving behind the bar. Bartending required a different, challenging skill set – talking to people. “My wife will attest I am very much an introvert at home!” Colin strongly believes that the job of hospitality professionals is to provide a space that’s warm and welcoming. “I think that is the biggest life lesson that I could give anyone is if you focus on people and make sure they are having a good time… it’s hard to go wrong.” It’s even better if you are serving them a drink.
Blue Steel
1/2 ounce Rainwater style Madeira
1 ounce Oloroso sherry
1/2 ounce apple brandy (or regular brandy)
½ ounce lemon juice
1/4 ounce rich simple syrup *see recipe
2 bar spoons blueberry preserves (star anise, black pepper and cinnamon)
3 dashes Angostura add spice notes
Glassware: A julep cup, beer mug or other glassware that can hold a lot of ice. Avoid anything with a stem.
Garnish: Blueberry powder and mint sprig
Rich Simple Syrup
2 parts sugar
1 part water
Mix both ingredients until sugar is dissolved. This can be done in a blender, on the stove or in a microwave. Syrup keeps in the refrigerator for up to six months. Use in place of regular simple syrup when you don’t want added dilution, like in an Old Fashioned.
Add all ingredients to a shaker with ice. Give the mixture a short shake to break up the preserves, but don’t overshake or it will dilute the drink. Double strain over pebble ice into glass, and ensure no preserves end up in the drink. Mound more ice on top. Sprinkle dried blueberry dust on top and add mint sprig. Best served with a straw.
NOTES:
- The Blue Steel cocktail served at Saffron features a blueberry chutney instead of regular jam. To mimic the chutney’s spice, add a pinch of cinnamon or nutmeg or both to your shaker.
- Sherry and madeira can be stored in the refrigerator for up to three months. Drink them on the rocks with a twist or an olive. Replace vermouth with either in a martini. Oloroso sherry also stars in cocktails like the Bamboo or Adonis. Colin and his wife throw a “cheese party” with leftover sherry. “We have that for dinner and pretend we are in Spain,” he said.
- Blueberry dust is a key ingredient. It will slowly sink into the drink as the ice melts, adding more flavor. Blueberry dust is available online and can be added to a smoothie or any cocktail you want blueberry flavor in.
Listen to Elizabeth’s podcast “Drink & Learn;” visit elizabeth-pearce.com
