Creating A Cocktail

By Chelsea Dulieu.

One of the best parts of being a bartender is having the ability to experiment. Whether it’s by customer request or just filling in some down time, it’s good to squeeze, mix and pour those creative juices and see what cocktail can be invented.

Gone are the days where “taste” was the only criteria for incredible libations. Now, enjoying a night out and delighting in cocktails really plays on all of your senses. A cheeky name, bright coloured liquids, scents from a what-the-hell-is-that garnish, the feel of slick glassware and – of course – the delicious taste are all essentials.

So where do you begin, when making your own?

Without getting too deep, start with a memory. Making memories is what serving a cocktail is all about, so why not give someone a new memory based on one of your own… #blessed (joking).

I wanted to create the perfect after-dinner cocktail for people who may not necessarily be fans of a dessert menu. The one thing my mind kept coming back to was my Dad. When I was young he was always eating after-dinner mints once our meals were over. Chocolate and mint is such a classic combination of flavours and I have always loved the sexy look of an Espresso Martini – BOOM – just like that, my cocktail love child, the Hopped Up Grasshopper was born. Espresso, chocolate liquor, vodka and mint were all it took for me to craft a drink that has been enjoyed by many *shines nails on shirt*

Now any time someone orders a Hopped Up Grasshopper it brings a smile to my face and I get to enjoy the experience with them.

So pick a memory that makes you smile and go nuts with creativity. Think outside the box with ingredients – jams, herbs, veggies – the cocktail world is your oyster… maybe don’t use an oyster though.