At Jack Dusty, the fine-dining waterfront restaurant at The Ritz-Carlton, Sarasota, a brand new cocktail menu is inviting visitors on a worldwide taste journey one creative infusion at a time.
Impressed by components and traditions from nations like Japan, India, Mexico, and Brazil, the menu blends daring method with storytelling, providing each imaginative twists and elevated classics.
We caught up with Heidi Finley, Lead Bartender, to discover how flavors like cheese-infused tequila, sarsaparilla bourbon, and pandan coconut come collectively in cocktails which might be as significant as they’re memorable.
What impressed you to work with such all kinds of infusions, like cheese-infused tequila or sarsaparilla bourbon? Have been there any that shocked you in how nicely they labored?
I’m pushed by curiosity and storytelling. Every infusion is a chance to translate reminiscence, tradition, or emotion into taste. Cheese-infused tequila began as a problem: might one thing savory and wealthy turn into elegant in a glass? Surprisingly, it labored fantastically with coconut corn husk milk and delicate drops of cilantro oil. The sarsaparilla bourbon was like bottling nostalgia: heat, earthy, and subtly candy. Very like a root beer reminiscence layered with complexity.
Which infusion or ingredient on this menu was probably the most technically difficult to execute, and why?
Probably the most technically difficult infusion on this menu is the cheese-infused tequila. Working with dairy in spirits is at all times tough because of the threat of curdling, texture modifications, and fats separation. We needed to dial the infusion course of completely, balancing temperature, timing, and straining methods to realize a clean, savory infusion with out an excessive amount of salinity or off-putting texture. It was a fragile dance between daring taste and stylish execution. Streets of Gold is without doubt one of the best-selling cocktails, and it began with an thought of creating a savory and candy road corn cocktail.
Are you able to stroll us by way of the method of making an infusion for cocktails, just like the matcha-barley whisky or ube coconut rum?
It begins with intention. What temper or reminiscence do I need the drink to evoke? For matcha-barley whisky, we roast barley to amplify nuttiness, then steep it in whisky underneath a managed temperature. Matcha was added later to keep away from bitterness. For the ube coconut rum, I exploit concentrated ube and mix it with pure coconut rum, then layer in toasted coconut by way of sous vide for texture and tropical richness. Each step is about respecting the components’ strengths and guaranteeing readability within the last profile.
How do you strategy balancing daring, surprising components like sumac, parsley, or pickled child corn in a cocktail?
These sorts of components demand restraint and precision. I deal with them like accents moderately than centerpieces. Sumac brings acidity and brightness, so I pair it with a softer citrus to spherical it out. Parsley could be grassy and clear, good for a savory kick. Pickled child corn? It’s a dialog starter. I roll it in spices and dehydrate it, including brightness with out overpowering the spirit.
How did you analysis or discover the cultural roots behind every drink? Did meals, festivals, or conventional drinks encourage any of the recipes?
Completely. Many cocktails have been born out of deep dives into regional delicacies, native herbs, and celebrations around the globe. I have a look at meals pairings, conventional spirits and rituals. One drink was impressed by J. Willard Marriott’s nine-seat root beer counter that he opened in 1927. One other nodded to Filipino halo-halo with ube, coconut, and crushed ice textures. I additionally attain out to neighborhood members or mates from these areas to make sure I’m honoring the flavour story with respect. Celebration of Colours is from India, the place they welcome spring dancing within the streets, throwing vibrant colours, in order that cocktail emulates daring colours and delicate spring flavors.
Have been there any components you found or fell in love with particularly for this menu that you simply hadn’t used earlier than?
Pandan was a revelation. It’s fragrant, floral, and creamy when paired with coconut or dairy-based infusions. It immediately grew to become considered one of my new favourite modifiers.
Do you discover that visitors are extra drawn to visually placing cocktails or those with surprising flavors?
Initially, it’s the visuals that hook them, particularly vibrant layers, smoke, and coloration. It’s the flavour surprises that make folks come again and inform their mates. The very best moments are when a visitor tries one thing they’ve by no means tasted earlier than, like a parsley-infused vodka or a cheese-washed tequila, and it simply clicks. It turns intrigue into loyalty.
Which cocktail has shocked you probably the most by way of visitor response or recognition?
I anticipated the ube coconut rum Halo Halo to be extra of a distinct segment decide, however it’s been the runaway hit. Visitors are drawn in by the purple hue, then blown away by the way it delivers consolation, creaminess, and complexity. It’s proof that playful components could be elegant when performed with intention. Streets of Gold has additionally been a beautiful shock. It reveals that the storytelling and the eagerness you set right into a cocktail strike surprising curiosity in our visitors. When our mixologists put their coronary heart in a glass and the result is, “Wow, that is wonderful!” It makes you wish to do it time and again.
