Tony Abou-Ganim | Mixology | TABASCO® Foodservice

To know what it takes to fashion a new, creative libation it is first important to understand the anatomy of the cocktail. Mixology, much like cooking, is about finding the perfect balance — building layers of flavor and complexity. A great cocktail must be well thought out and ingredients chosen that have complementary flavor profiles. I like to say that you only get out of a drink what you put into it or you can’t build a Ferrari out of Ford parts.

The place to start is with premium spirits, fresh, seasonal fruits and juices, and quality ingredients such as TABASCO^® brand Pepper Sauces:

First consider the base spirit, which should make up the majority of the cocktail and define the drink. For example, the foundation of the Manhattan is rye whiskey.
Next, add modifiers, which include liqueurs, fresh juices, syrups and purees. In our Manhattan the modifier would be the sweet vermouth.
Finally, we have accents — this is where the family of TABASCO^® brand Pepper Sauces fits perfectly in a creative bartender’s bag of tricks. Accents lend subtle layers of complexity and enhance the overall flavor of a cocktail. Try a Manhattan with and without the Angostura bitters and you’ll get the point.

Creativity begins with knowing flavors, and what flavors complement one another. The only way to truly achieve this is through experimentation. My mother was a great cook and she used to tell me, “Tony, never trust a skinny chef!” which simply meant that you need to taste things to understand, well, how they taste together!

For instance, chocolate is a great complement to peppers and chilies, so why not try a dash of TABASCO^® brand Chipotle Pepper Sauce with dark crème de cacao?
Or, try TABASCO^® brand Habanero Sauce with yellow tomato water, fresh lime and citrus vodka or Gin with cucumber, apple, lemon and a dash or two of TABASCO^® brand Green Jalapeño Pepper Sauce.

Bartenders today have a plethora of unique ingredients available to them and the opportunities for wonderful cocktails is only limited by their creativity and understanding of flavor combinations. This is where the TABASCO^® Family of Flavors^® fit in so wonderfully on a creative bartender’s palate of flavor accents.

Cheers!

This drink was created for the “World of Flavors” conference at the Culinary Institute of America in California’s Napa Valley. Other than the generous mix of powerful flavors, what makes it over-the-top delicious is the use of freshly prepared yellow tomato juice. The definitive eye-opener, it can be enjoyed alone as a morning-after pick-me-up, or as a spicy, flavor-packed accompaniment to a special brunch – it really is a wonderful match for a plate of eggs benedict.
—Tony Abou-Ganim

1 1/2 oz. chile and pepper infused Finlandia Vodka*
4 oz. fresh yellow tomato juice
Juice of 1/4 lemon
Pinch ground white peppercorns
Pinch ground cumin
Pinch sea salt
Dash Balsamic Vinegar
Pinch paprika
2-3 dashes TABASCO^® brand Green Jalapeño Pepper Sauce
Fresh basil sprigs

Add above ingredients to an ice filled mixing glass, reserving the basil and paprika until last. Roll (see below) until blended. Strain into an ice filled goblet and garnish with basil sprig and paprika.

*Rinse a few Serrano chilies and red Jalapeno peppers before pricking them with a pin. Infuse vodka with the chilies for between three and five days, depending on the heat level you are comfortable with, then strain off the liquid before storing in the refrigerator for up to one month.

Hints:

It is best to prepare your yellow tomato juice just prior to serving; this can be done easily by running the tomatoes through a vegetable juicer. When in season, heirloom tomatoes make a delicious juice base. Whatever the season, use the best fruit available.
Rolling the drink between the mixing glass and the metal tin of your Boston shaker will satisfactorily blend the drink without overtly breaking down the ice or emulsifying the tomato juice.

Tony Abou-Ganim, currently featured demonstrating the art of cocktail preparation on the Fine Living Network program “Raising the Bar: America’s Best Bar Chefs,” grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. Tony's initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, grooming him to become a leader in the beverage industry.

After graduating from college, Tony learned an appreciation for a well made cocktail using only the freshest ingredients at Jack Slick's Balboa Café in San Francisco. In 1990, Tony assisted with the opening of "Harry Denton's", a legendary hangout in Fog City. In 1993, Tony moved to New York City where he worked with Mario Batali at Po in the West Village.

After two years in New York, Tony returned to San Francisco and re-joined Harry Denton to open "Harry Denton's Starlight Room", atop the Sir Francis Drake Hotel. It was here that Tony created his first "Specialty Drink Menu" which included such classics as the Sazarac, Between the Sheets, and the Negroni, as well as several original cocktail recipes including the Sunsplash, Starlight, and Cable Car.

In 1998, Tony was hand-picked by Steve Wynn to create the cocktail program at his new $1.7 billion Bellagio Las Vegas Resort. Tony immediately implemented his philosophy of bartending and drink preparation - quality ingredients and proper technique create great drinks - developing the hundreds of original cocktails for the resorts 22 bars. Currently, Tony operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.

Tony's specialty drinks have been featured in top consumer magazines including Vanity Fair, Wine Enthusiast, Fortune, Wine Spectator, Playboy, The New York Times Magazine, Nightclub & Bar, Cheers and Santé. Tony has been spotlighted in Gary Regan's book New Classic Cocktails, Kathleen DeVanna Fish's, The Elegant Martini and Jared Brown's Champagne Cocktails. Tony’s innovative approach to cocktails has been noticed by the broadcast media as well, with segments appearing regularly on many television networks, including CNBC, Fine Living and the Food Network. Tony received the Gold Medal for the United States at the 2003 Bacardi-Martini Grand Prix World Finals held in Turin, Italy. He frequently serves as an Industry Expert for numerous organizations and conventions.

Currently, Tony’s cocktail tips can be seen daily on the Fine Living Network as part of their “Essentials” series. He also talks cocktails weekly on KSFN - AM as co-host of the show "Taste of Vegas", writes a monthly column for Las Vegas Magazine, and is working on his first book, entitled "The Modern Mixologist" and patiently awaiting the release of his new DVD “Mix It Up: Making Great Cocktails at Home.” He was recently presented with the 2004 “Raising the Bar” award by Cheers Magazine and Sante Magazine’s 2004 “Spirits Professional of the Year” for his contributions to the beverage industry. Tony lives in Las Vegas where he hones his craft daily by creating, sharing and enjoying the very best cocktails.