To paraphrase Shakespeare’s “Hamlet,” to sous vide or not to sous vide? That’s the question posed by mixologist Dave Newman during his Hawaii Cocktail Week seminar held at Pint + Jigger.
A recent trend in mixology has been barrel-aged cocktails. This involves mixing cocktails and storing them in oak casks for several weeks to allow the flavors to meld and add a wood character to the drink.
Barrel aging has added a whole new dimension to a mixologist’s bag of tricks, however, there is a drawback. Choosing to barrel-age cocktails means that a bar has to sit on potentially thousands of dollars of inventory. This motivated Newman to start experimenting with ways to achieve that barrel-aged characteristic without having to sit on inventory for weeks and months at a time. Newman eventually looked to a cooking technique that has become a standard in the food industry — sous vide.
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