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Charlotte Voisey Age 35
about
- since March 2009
- job Portfolio Ambassador
- interests
Charlotte Voisey was named 2011 Mixologist of the Year by Wine Enthusiast Magazine. Voisey has had cocktails on menus across the world, including New York’s famed PDT and the iconic Dorchester Hotel in London. This Best American Brand Ambassador and two-time Golden Spirit Award winner also manages the cocktail programs at prestigious restaurants and hotels across the US, including the Mandarin Oriental in Las Vegas and the W Hotels in New York City, San Francisco, Boston, Seattle and Austin. Voisey currently looks after the coveted spirits portfolio, and Brand Ambassador team, of William Grant & Sons USA.
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Blair - thanks! I love this one - balanced and flavorful and of course all about the gin. Rhett - yes, keen eye you have. Thanks for watching! Charlotte
Patrick Very good - yes you are right! I had not considered that but makes sense. I knew what I was making was not a purist's Julep that's for sure :) But I wonder if I would have been able to use the beautiful julep cup for a smash. Seriously though, there are so many hybrids and spins on different classic cocktails out there, I think this one sits somewhere in the middle ... Thanks for watching Charlotte
Coming soon Patrick, but watch out for the new name 'Rhubarb Tea'....
Steven, Steve and Robert - Sorry for joining the conversation late! Bob's Vanilla Bitters are pretty spectacular and were the motivation behind doing this particular cocktail on The Proper Pour - they really bring a wonderful note to the drink! www.atthemeadow.com That said, if you cannot get ahold of them Angostura bitters always make a choice! The Old Fashioned is one of those gems, a great template to mix around the parts to come up with a new cocktail! Old Fashioned bitters too would be delicious no doubt.. Thanks all for watching Charlotte
Hi guys - don't forget that a bottle of bitters goes a long way, you can make hundreds of cocktails with one bottle. Apologies for using something so specific but it really does make the cocktail shine. Robert Petrie aka Bob is one of the best in the business, I have been using his stuff for ten years now and I am delighted that his bitters are now available on the market. Only the most delicious cocktails make the cut on The Proper Pour and I am excited to share this one with you all. Thanks, Charlotte
Blair Thank you for tuning in again! I love this drink and would love for you to try it from the very good bartenders at the W Downtown New York next time you are in the city. Bottoms up! Charlotte
Indeed, love the flamed orange peel especially when done with a match in a dark bar.
Trevor, Sherry Cobblers are classic and delicious and you should bust out that bottle and play around. For this particular recipe I recommend Lillet for its citrus spark and wine-led roundness. Thanks for watching! Charlotte
Hello George There are two ways to prepare the rhubarb simple syrup. The first, as I did for this video is to juice the rhubarb and then add to already made simple syrup. The ratio would be 1 part rhubarb juice to 2 parts simple syrup (1:1) For a more intense rhubarb syrup you can also absolutely use the rhubarb juice in place of water and mix with equal parts sugar, the result will be thicker and more intense but could in turn be more suitable for an altogether different cocktail recipe. Hope that helps, keep me posted on your rhubarb adventures! Charlotte
Ineed Mike! It was the wonderful Washington state rhubarb that insipired me to make this cocktail for the episode. I also grew up around good rhubarb ;) Charlotte
Charlie I stick to a Hawthorne strainer when straining from a tin and a julep strainer when straining from the glass. These combinations reduce spillage! The julep and the glass in particular ensure a nice clean singular stream of cocktail liquid whereas a Hawthorne and glass combination often results in unsightly spills from the side of the glass. Hope that helps to answer your quesiton Charlotte
Thanks Chris, yes exactly I like the visual reference of knowing where I am with a drink in case I am distracted by good conversation. I also personally find it easier and quicker to break open glass on tin as opposed to tin on tin.
Blair Good catch! It is a good idea to add the expensive spirits last in case mistakes are made and one needs to start over with the cocktail. From a different angle I like to formulate and train bartenders on new recipes by learning the ingredients in pairs where the quantity is the same - for example 3/4 oz gin 3/4 oz scotch 1/2 oz lemon 1/2 oz simple etc etc. This seems to help them remember a cocktail recipe, which in turn means they are less likely to make a mistake and they will also serve it quicker as they only pick up the 1/2 oz side of the jigger once. As long as there is a good reason for the method which you choose to employ when fixing a cocktail, that is the main thing. Cheers to you! Charlotte
Hi Todd Thanks for your comment. I believe there is always a good argument for doing things in many different ways and I try to give a reason for the way that I do things so that there is a little more thought behind the action. I agree that as a professional bartender in full flow one works quickly, focused and efficiently to make great consistent cocktails in a timely manner and following every "good pratice" is no longer necessary. The example of pouring spirits last in case you make a mistake and therefore might have more chance to save the expensive ingredient is also just a simple reminder to new bartenders that spirit is expensive and should be handled with care. Thanks for watching! Charlotte
Hello Antoine With regards to the port question, I like to use a Tawny but really you can use any port that has a good fruity content with a little dry backbone as those are the notes that we need the port to bring to the punch, you need not break the bank. Thank you for watching! Charlotte