Restaurant Unstoppable with Eric Cacciatore 581: Justin Elliott on Cafting an Award Winning Cocktail Menu
This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557.
Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more.
This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus.
Today, Elliot is here to take us through his creative process of designing a cocktail menu.
Show notes… Favorite success quote or mantra:"Fight chaos every day!"
In today's episode, Justin Elliott shares:- Where the creative process starts: The physical space should be a crucial place to begin.
- How the physical space ties back to the menu.
- What signifiers are and how you can use them to make your menu pop.
- Why you should not feel compelled to list every ingredient on you cocktail menu.
- Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink.
- The level of detail that goes into an award winning cocktail program.
- Understanding what your employees like.
- A couple cocktail trends to be aware of going into the future.
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Huge thanks to Justin Elliott for joining me for another awesome episode. Until next time!
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