Mixologists Will Patton and Devin Kennedy from D.C.'s Press Club share tips on mixing wine in cocktails, featuring recipes like a Green Chartreuse and Riesling cocktail and a California rosé spritz. They discuss the versatility of wine, revenue potential, and fun in mixology, while exploring unique wine characteristics and cocktail creation techniques.
Mixing wine in cocktails adds complexity and unique flavors to traditional recipes.
Bartending is a balance of creativity and practicality, emphasizing joy in drink-making.
Brandy's versatility offers a wide range of flavors for innovative cocktail creations.
Deep dives
Pina Colada for Last Sip
If Devin Kennedy could savor one last cocktail, it would be a Pina Colada served in a Caribbean hotel bar, crafted with high-quality rum, pineapple, and coconut cream. He would want the authentic tropical experience, not the version he would make himself.
Advising to Enjoy Making Drinks
Amid the complexity of craft cocktails, a crucial piece of advice Devin received was to remember that at the core, bartending is about making drinks. He emphasizes the importance of not losing sight of the joy and creativity involved in creating beverages, while also appreciating the practical essence of the craft.
Lost Lake and Pouring Ribbons Nostalgia
Devin fondly recalls Lost Lake in Chicago for its vibrant staff, great drinks, and enjoyable ambiance. However, his ultimate choice for a final bar visit would be Pouring Ribbons in the East Village, where he learned valuable lessons and created lasting memories amidst the diverse team and creative cocktail crafting.
Redefining Bartending with Brandy
Devin Kennedy appreciates brandy as an undervalued element in bartending, citing its versatility and history. The diverse variations of brandy, from cognac to calvados, offer unique flavors and immense potential for creative exploration in cocktail making.
The Power of Notebooks in Bartending
In the realm of bartending, Devin highlights the significance of using a notebook to record recipes, ideas, and notes. He underscores the importance of tracking and revisiting thoughts, inspiring innovation and personal growth in crafting cocktails.
Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.’s Press Club stop by the studio to give us a master class on mixing wine in cocktails.
Will Patton’s “Obstacle 1” Recipe
Ingredients
1 ounce Green Chartreuse
1 ounce Kabinett Riesling
½ ounce fresh lime juice
¼ ounce simple syrup
Garnish: tarragon sprig
Directions
Add all ingredients to a cocktail shaker with ice.
After a quick whip shake, strain into a chilled rocks glass over ice.
Garnish with tarragon sprig.
Devin Kennedy’s “Untitled” Recipe
Ingredients
2 ounces California rosé
1 ounce Matchbook Distilling Day Trip Strawberry Amaro
¼ ounce Antica Primo
½ ounce fresh lemon juice
¼ ounce simple syrup
Club soda
Directions
Build all ingredients in a highball glass, starting with the club soda.