The Art of Culinary Cocktails

As bartenders, we're constantly seeking inspiration for new and exciting drinks. Sometimes, this inspiration comes from unexpected places – like a can of condensed clam chowder. In this article, we'll delve into the story behind a unique clam chowder-inspired Martini and explore what it means for bartenders looking to experiment with savory flavors.

A Conversation Between Chefs and Bartenders

The story begins with a conversation between Jennifer Hwa Dobbertin, a James Beard Award-semifinalist chef, and Lis Forsythe, a beverage director. The two had collaborated on various projects since 2014 and were brainstorming ideas for their new bar, Jue Let, in San Antonio. Dobbertin jokingly suggested a clam chowder Martini, which Forsythe took as a challenge.

"I've always done weird, food-inspired cocktails," Forsythe says. "It was almost a dare, and I kind of felt like putting it on the menu was part of the dare."

From Concept to Reality

Forsythe's initial attempts at creating the Martini involved deconstructing the flavors of clam chowder and reassembling them into a sophisticated cocktail. However, after six iterations, she decided to take a different approach. She used condensed clam chowder from a can to fat wash the base spirits, a combination of Monopolowa Dry Gin and Luksusowa Vodka.

"The condensed soup has the liquid cooked out of it and that gelatinous texture that will fat wash, so I'm able to get the flavor and the level of clarification that I want," Forsythe explains.

The finished Martini, dubbed "Soup for My Family," features a creamy texture and a flavor profile that's both familiar and unexpected. It's served with a sidecar in a hand-blown bowl and garnished with a steamed clam, pickled potato, and crispy prosciutto.

What This Means for Bartenders

The success of the "Soup for My Family" Martini offers valuable insights for bartenders looking to experiment with savory flavors:

• Don't be afraid to think outside the box: Forsythe's willingness to take a risk and try something unusual paid off in the end. Encourage yourself and your team to think creatively and explore new flavor combinations.
• Collaborate with other professionals: The conversation between Dobbertin and Forsythe demonstrates the value of collaboration between chefs and bartenders. Consider reaching out to colleagues in other departments to gain new perspectives and ideas.
• Experiment with fat washing: Forsythe's use of condensed clam chowder to fat wash the base spirits is a clever technique that can be applied to other ingredients and flavor profiles. Experiment with different fats and flavorings to add depth and complexity to your cocktails.

Conclusion

The "Soup for My Family" Martini is a testament to the power of creativity and experimentation in the world of bartending. By embracing new flavors and techniques, bartenders can create unique and exciting drinks that set their establishments apart.

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