The fibonacci sequence is responsible for many shapes and forms in the natural world, the best-known of which is the spiral, which follows the golden ratio (derived from the fibonacci sequence). One of the highlights of this interview is when Paul walks us through how he used the Fibonacci sequence to create cocktails that disrupt the traditional “linear” flavor experience we’ve come to know from most classic cocktails. You need to really listen to the customer to learn when to stick to the menu and when it’s okay to play.Ĭocktail Challenge: The Fibonacci Sequence When to go off-menu – Some patrons really know what they like, and some regulars may be more inclined to let the bartender experiment and sell off-menu drinks. Likewise, you can put this input through the Aperitivo/Digestivo/Nightcap filter often referenced with different cordials and amari. Have you eaten? If this customer plans to eat, then a food/drink pairing might be in order. Where are you in your day? Is this your first drink? Have you had a couple already? Is this the final drink of the night? All of these situations call for different cocktails. Here are some questions that Paul asks to help him dial in on the perfect drink experience for each customer. It’s extremely important to be able to customize the drink experience to each patron who walks ini the door, but that’s sometimes easier said than done. Paul strongly believes that the most important quality of an excellent bar program is its flexibility. Tips for Curating a Memorable Cocktail Experience Shake well, and strain into a stemmed cocktail glass with an optional apple slice or brandied cherry garnish. To make this drink, you’ll need:Ĭombine all these ingredients in a mixing glass with ice. Perhaps the most famous Applejack cocktail is called The Jack Rose. That means that Old Fashioneds, Manhattans, Sidecars, Sazeracs, Vieux Carres, Juleps, and Brambles are all on the table, along with all the others we forgot to mention. Now, if you’re first starting out with a bottle of Applejack, we’d recommend swapping it out for Whiskey or Brandy in your favorite classic cocktails. Back when cocktails first became popular, there were a lot more fruit brandies being produced here in the United States, and so I think Laird’s Applejack is a great way to get back to our agricultural roots as a cocktail nation. But we wanted to feature it here for a couple reasons:įirst, it’s dark, mellow flavor profile fits really well with this time of year when we’re all kinda hunkered down waiting for spring to show up.Īnd second, it’s a really interesting historical spirit.
We talk a little bit about this really interesting spirit during the lightning round. This week’s featured cocktail ingredient is Laird’s Applejack, which is an American apple brandy produced in New Jersey.
You can find Paul on his incredible Instagram account ( and you can locate Friday Saturday Sunday ( by scrolling down and checking out our interactive map.įEATURED COCKTAIL INGREDIENT: LAIRD’S APPLEJACK The way Paul develops new cocktails, and how he turned to the Fibonacci Sequence as a new and unexpected paradigm for creating drinks.Ī few tips for taking your cocktail instagram game to the next levelĭeep thoughts on everything from Martinis to bar interior decorating
We’ll explain what we mean by a “linear” flavor experience during the interview. Which house-made ingredients are his go-to flavors for wowing guests and creating drinks that disrupt that traditional linear flavor experience we’ve come to expect. He walks us through some of the questions and decision paths that he follows to create an excellent cocktail experience that’s personalized to each customer who walks in the door. How Paul approaches hospitality situations with different types of customers. In this fascinating interview with Paul some of the things we discuss include: Our guest is Philadelphia-based bartender Paul MacDonald, who is currently behind the stick at a wonderful establishment called Friday Saturday Sunday, right on historic Rittenhouse Square. We’ve got some great stuff coming in the next few months, and this week’s interview is right at the head of the pack. Happy New Year, and welcome to this 2019 kick-off episode of The Modern Bar Cart Podcast!
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