Genevieve KellerWhen I was younger, my introduction to cocktails was pretty basic. The bar menu held the choices, and I didn’t really have a palate for anything more refined.
I got into the world of wine through friends with very discerning palates, and I started learning as much as I could about wine and wine making, the grapes, the process, the blending. And I knew what I wanted from where, and why.
After this, I dove headfirst into the heart of whiskey. Again, the mashbill, the aging, the effects of the terroir on the finished product. I learned that I preferred high proof, rye forward whiskey, and heavy smoked and peaty whisky. I was also able to discuss the tasting notes of different whiskies and could start to suggest specific bottles to people.
Then I decided to foray into the world of cocktails. Mixers, flavor combinations, bitters, garnishes, Lewis Bags and big spheres. Viscosity, and again, smoked options.
Now, I’m making the leap into no alcohol and low alcohol options, and starting to try brands, find favorites, thinking about cocktail recipes, and which bitters or aperitifs are able to be used. Instead of the Virgin Margarita, I think we can go farther with 0 – 0.5% alcohol cocktails. (I really don’t like the term mocktail)
I tend to be this way with all of my interests, pushing myself to a higher level. Whether it’s making art, pastries, woodworking, hors’douvres, smoking meat, sculpting, etc. I want to learn as much as I can, and keep learning. And here in The Brixyard, I want to share that passion with you.
