issue 54 - AsiaLIFE Magazine

master of mixology
By Matt Myers
I have always wanted to work
in Southeast Asia, in part because
of the fresh ingredients
used in local cuisine. Before
I finally made the move to
Vietnam, where I work at the
MGM Grand Ho Tram, I was
the master mixologist and
assistant director of beverage
at Bellagio Las Vegas. What
qualifies someone to have
such an auspicious title with
the term ‘master’ in it? My
title was actually only given
to me as a way to describe
my duties. A chef is a leader
of cooks and creates dishes;
similarly a master mixologist
is a leader of bartenders and
creates cocktails.
I will use this experience
in mixology to provide readers
with useful recipes and
techniques that are used in
the hospitality industry. This
column is for the mixologyminded,
those in the hospitality,
food and beverage
industry, and for anyone who
likes a good drink.
As mentioned, the fresh
ingredients found in most
Southeast Asian countries
are an inspiration. The one
ingredient here I just can’t get
enough of is fresh herb. The
use of fresh herbs in a cocktail
(other than mint) seems to
be lost, or at least not that
popular. There are countless
ways fresh herbs can be used
in drinks, and a basil gimlet is
one example. The basil gimlet
is a basic California staple
and a fresh and easy cocktail
that allows for creativity.
What you need:
1 ½ oz gin or vodka
1 oz rock candy or simple
syrup
¾ oz fresh lime juice
4 basil leaves
Now it’s time to make it:
1. Make sure you have everything
ready for the recipe
(martini glasses polished
and chilled, etc).
2. Combine the simple syrup
and basil and muddle
gently (Three light crushes.
Don’t ring it up, you are not
making pesto.)
3. Add fresh lime juice, gin
and ice. Make sure the ice
doesn’t smell, you don’t
want this cocktail to smell
and taste like durian.
4. Shake. Make sure you are
smiling and looking at your
guests. No limp-wristed
shaking.
5. Strain with a fine mesh
strainer (double strain).
6. Pick a leaf of basil, rub it
around the rim of the glass
and throw it away.
7. Pick another leaf, float it on
top and serve.
Once you get the technique
down, play with it. Try different
herbs to create your own
cocktail, and Impress your
guests or friends with your
creation. Cheers!
Matt Myers is the director of
beverage for MGM Grand Ho
Tram.
62 asialife HCMC