Alex McCutchen has spent the final twenty years in hospitality, constructing a profession that bridges the creativity of the kitchen with the connection of the bar.
Images by Victoria Quirk
After years of falling in love with cooking, he realized bartending provided one thing the again of home usually couldn’t: direct interplay with friends. Cocktails turned his medium, permitting him to cook dinner, create, and instantly witness the enjoyment his work brings. For Alex, bartending is the uncommon area the place creativity and hospitality overlap.
He at the moment stands as a key determine within the legacy of The Patterson Home, one among Tennessee’s most influential cocktail bars. When it opened in 2010, the craft cocktail motion had barely touched the state. The early menus have been easy however purposeful, serving to outline what high quality cocktails might be within the space. Over time, Alex and the crew developed methods and kinds that made the bar uniquely its personal. A significant affect on Alex’s growth was longtime beverage director Matthew Tocco, whose minimalist, New York–model method to consistency nonetheless kinds the spine of Alex’s cocktail philosophy. Each drink begins there, even when it evolves into one thing sudden.
For at-home and novice bartenders, Alex emphasizes mastering the classics first: sours, Outdated Fashioneds, Manhattans, Martinis, and Negronis. These templates train stability and construction. He additionally encourages hands-on studying: purchase an ingredient, experiment with it in several kinds, and let repetition information discovery. Vermouths, aperitifs, and amari are present favorites for his or her versatility and depth, with Pasubio standing out for its skill to maneuver between fruit and natural notes.
Wanting forward, Alex sees cocktail tradition turning into extra intentional. As friends drink much less however demand extra, high quality will matter above all else. Low-ABV cocktails will proceed to rise, and solely bars dedicated to excellence will thrive. For McCutchen, the way forward for cocktails is considerate, balanced, and deeply private.
It is a cocktail that was featured on our remaining menu at OG The Patterson Home. I had the thought to do a riff throughout the Martinez/Manhattan realm that featured a childhood basic: celery, peanuts, and raisins, AKA, “Ants on a Log.” The ensuing cocktail is unusual but additionally scrumptious.
Ants on a Log
Substances
- 1 ½ oz. Peanut infused Copper & Kings Craft Brandy*
- 1 ½ oz. Lustau East India Sherry
- ¼ oz. Suze
- ¼ oz. Demerara
- 1 sprint Scrappy’s Celery Bitters
- 1 sprint Bittercube Bolivar Bitters
- 1 pinch salt
Preparation
- Stirred, served up. Garnish with a floating cucumber slice with 5 drops of celery bitters positioned on the cucumber.
*Peanut Brandy
Substances
- 176g peanuts
- 750ml Copper & Kings Craft Brandy
Preparation
- Flippantly roast 176g peanuts till heat. Add 750ml Copper & Kings Craft Brandy and steep in a single day at room temperature.
- Place in freezer for 1-2 hours.
- Pressure by way of espresso filter.
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The put up Meet Chilled Ambassador Alex McCutchen of The Patterson Home in Nashville appeared first on Chilled Journal.
