The Tasting Panel magazine

April 2016

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100  /  the tasting panel  /  april 2016 MIXOLOGY With its warm breezes, sunny afternoons and scent of fresh flowers wafting through the air, spring practically begs us to wile away the afternoon with a tall, refreshing cocktail. But for mixologists, the combination of tantalizing weather and cold, hard soil presents a special challenge. "Spring is one of the hardest seasons to make drinks for," says Kevin Denton, who holds the title of National Mixologist for Pernod Ricard. "Because you want what's fresh and green, but most things still haven't managed to grow." With 36 brands under the company's belt, Denton's job involves a lot of mental gymnastics as he develops recipes for important restaurant accounts like Outback Steakhouse and Applebee's, creates recipes for the back label of bottles and oversees the brand's long-term drink strategy. All of this requires Denton to be on top of trends in the cocktail world across a very broad demographic, while staying true to the "fresher and better" motto at Pernod Ricard. This mission, for Denton, translates to focusing on "drinks with fresh, high-quality ingredients and drinking responsibly, so you can enjoy the product more." His own personal philosophy is linked to his family roots. Growing up in Kansas, Denton recalls with a grin, when his mother made the request, "I want a cocktail I can make." Therefore, his drinks for Pernod Ricard are refreshingly simple. But Denton, who worked for one of the restaurant industry's most creative chefs, Wylie Dufresne, is also aware of what's edgy and contemporary. As the mixologist for Dufresne's restaurants WD-50 and Alder, the former of which stunned New Yorkers with molecular gastronomy, Denton was tasked with providing drinks that were just as innovative as the food. "We took a carrot and tried to make MIXOLOGY With its warm breezes, sunny afternoons and scent of fresh flowers wafting through the air, spring practically begs us to wile away the afternoon with a tall, refreshing cocktail. But for mixologists, the combination of tantalizing weather Spring Has Sprung Kevin Denton, National Mixologist for Pernod Ricard, suggests working with root vegetables like beets and carrots, as well as herbs in spring cocktails. by Rachel Signer / photos by Timothy Murray PERNOD RICARD'S MIXOLOGIST KEVIN DENTON ON SPRING COCKTAILS

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