Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 1 1 1 Adam Staniszeski: A Craft Cocktail Magician While he may not have ever traveled in the circus, Adam Staniszeski's journey in and out of restaurant kitchens from Chicago to Phoenix was definitely not without multiple spectacles—"some shifts were quite death-defying," he laughs. With unwavering dedication to his culinary craft, Staniszeski worked his way up from busboy at the age of 15 to Head Chef at a vegan restaurant in Chicago—his decade-long tour of kitchen education had paid off. But, it wasn't until Staniszeski stepped out of the kitchen and entered the spotlight behind the stick at Union Sushi & Barbeque Bar in Chicago that he truly felt like he had found his home: "Ah, bartending," he sighed. "I'm able to create things like I did in the kitchen, but now I am free to interact more with people, show them something new and see their big smiles when it's all over. It's something I cherish and find über gratifying," smiles Staniszeski—a natural when it comes to entertaining. While his winning Smoke & Mirrors cocktail might suggest an act of decep- tion or trickery, Staniszeski's mixology talent is authentically magical, and it's something that he continues to develop: "The competition in New Orleans at Tales of the Cocktail really kind of showed me that there is so much more to bartending than making great drinks. It showed me more about the guest experience and how to showcase my talent. I never really realized as a chef that no one comes in to watch you cook. As a bartender, people actually come in to see me, and I look forward to polishing my act," he explains. Adam Staniszeski's whirlwind trip to New Orleans, a city that he calls "enchanting" and "free-spirited," is one for which he is extremely grateful. "This experience with the Broker's Bowler Cup at Tales of the Cocktail is something that I appreciate and truly value. I want to learn as much as possible from others in the business, and I couldn't have imagined a better place than New Orleans to do that. I plan on staying out of the kitchen and behind the bar for a long time." It looks like Staniszeski has some more tricks up his sleeve after all. "We were thrilled by the creativity of each of the mixologists," said Andy Dawson, co-founder and Director of Broker's Gin. "Through their creativity, they emphasized the versatility and mixability of Broker's Gin in a way that strikes a balance between classic gin flavors and bold contemporary trends." While all four cocktails were standouts, Esler, who's behind the stick at Whisler's in Austin, TX, was selected the ultimate winner by crowd vote. "Brett and his cocktail were the complete package," commented Martin Dawson, co-founder and Managing Director of Broker's Gin. "His ingre- dients blended fresh citrus flavors that worked beautifully with Broker's botanicals, and from a presentation perspective, he brought the idea of England's First Love Affair to life, and the tasting room guests responded!" With the second annual competi- tion a success, THE TASTING PANEL and Broker's Gin are already looking ahead to Tales 2015, where the third annual competition will culminate. "We couldn't be happier with outcome of the competition. The Broker's Bowler Cup continues to grow in terms of number of participants and their limitless creativ- ity," said Keri Eliason, Marketing Brand Manager for Hood River Distillers, exclusive U.S. importer of Broker's Gin. "It's only fitting to crown our champion at Tales of the Cocktail—the world's premier cocktail festival, where bartend- ers and spirits professionals alike share many a happy hour!" Want to see yourself there? Stay tuned for entry info in early 2015 or email Brian Kustera at bkustera@tastingpanelmag.com to make sure you're on the list for all TASTING PANEL competitions! Andy Dawson, left, and Martin Dawson, on the right, congratulate Brett Esler on his winning cocktail, England's First Love Affair. Smoke & Mirrors ◗ 1½ oz. Broker's London Dry Gin ◗ ½ oz. Fidencio Unico Mezcal ◗ ¾ oz. fresh lime juice ◗ 1 oz. green tea syrup (1:1 green tea and sugar) ◗ 1 egg white ◗ 1 spritz John D. Taylor Velvet Falernum ◗ Orange peel for garnish ◗ Shake first four ingredients with no ice—then add ice and shake vigorously. Serve in coupe and sidecar. Spray John D. Taylor Velvet Falernum over the top with an atomizer or simple spray bottle. Garnish with an orange peel.