Signature cocktails: PourTaste Calls the Shots
Stirring, shaking, blending, muddling and mixing are just a few of the things that you’ll catch newlyweds Jon and Lindsay Yeager doing as part of their business, PourTaste. While it started as an idea to develop a TV show about what to drink and where to drink it, PourTaste has exploded into a conglomerate of cocktail creativity. With drink recipes on bar menus across the country and a book and mobile app in the works, PourTaste serves to inspire people to expand their palates and to explore drinking.
Mixology, the art and science behind creating concoctions from the finest ingredients, has become very popular in the beverage industry. A standard gin and tonic seems boring compared to its fruit infused counterpart.
If you’ve enjoyed a cocktail at The Ruby, Watanabe, Zumi Sushi Japanese Kitchen or Fish & Co, chances are you’ve sipped one of PourTaste’s recipes and think there’s no way you could recreate the drink at home, let alone for your wedding or special event. You may not want to, Jon explains. “Mixology is a term that refers to being a chef behind the bar. Just like a chef will prep all day to cook a meal, drinks can take an equal amount of time.”
Fortunately, there are ways for the novice bartender to create a perfect party cocktail that tastes like it took hours to make. Jon and Lindsay showed us how to do just that when we asked them to share a few recipes for a signature wedding drink.
2 oz Tanqueray gin
3/4 oz ginger syrup*
3/4 oz lemon juice
1/4 oz simple syrup**
1-inch thick disc of cucumber
Muddle cucumber, simple syrup and ginger syrup in a shaking tin. Add lemon and gin and shake vigorously for 15 seconds to help break up the cucumber. Strain and pour over ice in an old fashioned glass. Garnish with large cucumber spear.
*To make ginger syrup: Peel three medium size roots of ginger. Cut roots into smaller pieces and use ½ cup of water to blend into a puree. Strain out ginger water, set aside and put puree into a small saucepan. Add two cups of water and let simmer on medium heat for 15 minutes. Add ginger water and simmer for another five minutes. Strain out solids. Syrup can be refrigerated up to two weeks.
**To make simple syrup: Use equal parts sugar to water. The Ginger Lindsay calls for a 1/2 cup of each. On medium heat, combine sugar and water, stir and let simmer for five minutes.
“I developed the Ginger Lindsay in honor of my wife,” Jon says. “Lindsay and I used this recipe for our wedding and it was gone before we entered the reception and were announced as Mr. and Mrs. for the first time!” Brides, insert your name for a personalized cocktail for your reception. If you’re interested in taste testing this cocktail, visit Watanabe in East Nashville.
The Smashing Bride
2 oz spirit of choice (bourbon, tequila, gin, vodka or rum)
3/4 oz lemon juice
3/4 oz simple syrup
2 sprigs of mint
2 dashes of Angostura bitters
In a shaking tin, lightly muddle mint into simple syrup (“lightly” is key — you don’t want to bruise the mint). Add lemon juice, base spirit and bitters and shake for 15 seconds. Strain and pour over ice into an old fashioned glass. Garnish with a sprig of fresh mint.
“Every bride wants to be smashing,” Lindsay says in her best British accent.
“The fun part about this drink is the holy trinity of lemon, sugar and mint, which virtually works with everything,” explains Jon, who has created “smash bars” for many events, giving guests their choice of spirit to mix with his base ingredients.
The Vows Royale
1 oz CioCiaro Amaro (an Italian bitter liquor)
1/2 oz fruit eau du vie (fruit flavored brandy)
Shake the Amaro and your choice of fruit brandy in a shaking tin. Strain neat into a cup and top with champagne at a ratio of 1/3 liquor base to 2/3 champagne. Garnish with lemon zest.
One of Lindsay’s favorite drinks, this cocktail is a take on the classic Kir Royale. PourTaste’s version adds the bitter and herbal notes of Italian Amaro to balance fruit and sweetness.
With recipes like PourTaste’s, you’ll be racing to the altar just so you can get to cocktail hour. For a cocktail that’s unique to your special event or wedding, contact Jon and Lindsay by visiting pourtaste.wordpress.com or PourTaste on Facebook.
Looking for a drink with punch? Try Ginger Lindsay punch! Cut two cucumbers into half-inch discs and infuse into two bottles of gin overnight in your punch bowl. One hour before the reception, add two cups of lemon juice, one cup of simple syrup and two and a half cups of ginger syrup. Ice the concoction 15 minutes before and serve with ice.
Nikki Ringenberg does not like needles. As in seriously doesn’t like them — so intensely, she explains, that when she got pregnant last year, she decided to deliver naturally.
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