Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Sondre KasinPhoto credit: Gary He

Sondre Kasin

Some cocktails find success in the mix of numerous ingredients. Others find flavor complexity in sheer simplicity. The Esteban, a longstanding favorite at Korean steakhouse Cote, falls into the latter category. Principal Bartender Sondre Kasin breaks down the elements: Mezcal Verde Momento, Cocchi Rosa and umeshu (a Japanese plum liqueur) are combined, along with ice, and stirred for 10 seconds. The liquid is strained into a rocks glass over one large ice cube. A grapefruit slice is gently twisted to release citrus oils and then dropped into the cocktail. A pinch of salt opens up the flavors.

“Even when the recipe is easy, it does not mean the flavor is singular. This cocktail has a lot of flavors and many layers,” Kasin says, citing citrus, smoke, sweet and bitter notes in the balance. He also points to the clean ingredients. “There are no artificial sugars or over-pasteurized juices. This is years of craft and perfection. It is something you can drink in all scenarios.”

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.