Cocktails in the Country Graduate: Doug Brickel, Cork & Kerry, Floral Park, NY

by Gaz Regan · Saturday, January 23rd, 2016 · 2015 students, CitC

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We’re happy to announce that

Doug Brickel of Cork & Kerry, Floral Park, NY, USA

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

I’m turning this one right over to Doug. Here are his thoughts on the mindfulness program:

“Mindfulness behind the bar to me means awareness. It means reading guests’ needs and taking steps to address that need, oftentimes before guests know they need anything.

“Mindfulness is moving behind the bar with purpose and intent, avoiding wasted steps and movements in order for streamlined, seamless service to occur.

“Mindfulness is knowing who among guests would enjoy a discussion about bourbons, or be excited to try a new cocktail I’m developing – and knowing who just wants to drink a Bud Light in peace.”

And he added, talking about the crystal he received at CitC, “[I] keep it out in a conspicuous place at home as a reminder to stay calm under pressure, communicate effectively, and remember that the guests are the first priority.”

Doug also wrote, “The program was well-designed, keeping the group moving from one thing to the next. The caliber of people along for the ride was excellent, and I feel like I was able to learn something from everyone involved. And you, sir, come even better than advertised – your insights were inspiring and exactly what I needed to hear. As we discussed, my bars are on Long Island, a relative cocktail wasteland. Hearing what you and the others had to say really let me know that I’m on the right track with the way that I run my business, and that was invaluable. Thank you again for all of it.”

Thank YOU, Doug, it’s people like your good self who make our industry great.

Here are some of the original cocktail recipes developed by Doug Brickel at

Cocktails in the Country

The Hibi Club

67.5 ml (2.25 oz) Camus Cognac VS

22.5 ml (.75 oz) Sorel liqueur

22.5 ml (.75 oz) fresh squeezed lemon juice

7.5 ml (.25 oz) 1:1 simple syrup

1 fresh egg white

– add all ingredients to shaker tin and dry shake (without ice) for 20-30 seconds

– add ice and shake again for 20-30 seconds

– double strain into a chilled coupe glass, in order to be sure that no eggshell has gotten in, as well as to avoid ice chips along the surface, creating a consistently smooth drink

Garnish: fresh grated nutmeg and 5 drops of Bittermen’s Elemakule Tiki bitters, over the surface of the drink.

 

The French Are Still Bitter

52.5 ml (1.75 oz) Camus Cognac VS

22.5 ml (.75 oz) Campari

15 ml (.5 oz) Punt e Mes

– add all ingredients into a glass stirring vessel

– add ice and stir until barely diluted, but chilled – approximately 15 seconds

– strain into a rocks glass over a large King cube

Garnish: express oils from fresh zests of lemon and orange. Discard both twists and serve unadorned

 

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