Poolside potions put the cap on season fun
Labor Day is but a few weeks away, signaling the end of summer and the last of the long, warm weekends. If you are planning one final, big get-together before the weather turns cooler and the kids go back to school, think poolside party.
To help with the festivities, colorful concoctions are a great way to flavor the afternoon. Alcoholic or not, chilled beverages seem to taste better when you’re relaxing by the pool. One of Las Vegas’ most revered mixologists, Shawn Barker, was happy to share a few of his trade skills with me to assist you with your future party plans.
Currently the head bartender for Wolfgang Puck’s Asian fusion eatery Chinois inside The Forum Shops at Caesars, Barker’s resume includes stints at some of Las Vegas’ most celebrated nightclubs, including Mist Bar & Lounge, Caramel, the Foundation Room and the now-closed ICE. Barker’s keen sense of blending flavors, spirits and juices has resulted in some very popular concoctions featured on Chinois specialty drink menu.
For a bit of creativity, Barker adds his own twist to traditional cocktail favorites and trendy drinks, including the bloody Mary, martinis, sake and the hottest cocktail of the season, the mojito.
“Cocktails are like good wines. They need to have balance and structure,” Barker said. “Sweetness, citrus and fruit should not be overpowering but inviting. And don’t over-pour on the liquor. In many cases, it will change the flavor of the drink.”
According to Barker, “The mark of a good bartender is consistency. You must be able to make the same drink over and over again, and have it taste the same each time.”
For a successful party, Barker suggests developing a theme, using décor, exotic garnishes or simply changing the names of the drinks you already know how to make to coincide with the theme. Then print a menu with a list of the poolside potions you plan to serve.
For a professional appearance, Barker suggests prepping the bar as one would prep food. Cut all the garnishes and fruit in advance and refrigerate. And don’t forget the straws, swizzle sticks, cocktail picks, napkins, ice and glassware. High-grade acrylic glasses come in a variety of sizes, shapes and colors, and appear much like real glass containers. To minimize confusion of what beverage is alcoholic or alcohol-free, use different glasses to serve each. For example, use bright, smoky-colored glasses for the nonalcoholic and clear acrylic for those with liquor.
Barker also recommends arranging canned and bottled (plastic) beverages in an open ice bath (2/3 ice to 1/3 water) close at hand for easy access. Also, because ice melts quickly outdoors, remember to have lots of extra ice available. And, never use a glass container to scoop ice from a bucket, bin or ice chest. If the glass breaks, the entire batch of ice must be discarded.
“Mojitos and caipirinha are popular drinks nowadays, and even now I find a lot of bartenders don’t make the drink correctly,” said Shawn, who has more than 10 years of bartending experience. “Never use a premade mojito mix. Drinks always taste better when you put a little love into them.
“Some of the keys to making a proper mojito is using raw cane sugar. The beverage should be crisp, clean and not too sweet. And learn to muddle well.”
For layered potions, Shawn recommends refrigerating liqueurs such as blue curacao to change the viscosity and density of the liquid, allowing you to float or sink the liqueur for a colorful cocktail.
And lastly, Barker explains, is that the most important aspect of being a bartender is to have fun.
“You are the creator of the specialty potions, the focal point of the party, so enjoy what you are doing.”
Joe Vassallo is the president of Paragon Pools, as well as a member of the Association of Pool and Spa Professionals, a certified building professional and a representative of the APSP National Builders Council, Region XI. Send questions or suggestions for column ideas regarding pools and spas to him at jvassallo@paragonpools.net or 251-0500.