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Wednesday, July 20 • 12:30pm - 2:00pm
Grasping for Air

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Atmospheric air is primarily made up of nitrogen, oxygen and carbon dioxide. Air is one of the most accessible yet elusive ingredients in the bartenders' arsenal. We are constantly trying to preserve precious vermouths and other highly perishable items by shielding the from as much air exposure as possible. At the same time we implement force carbonation and shaking techniques as we seek to achieve that sweet spot of aeration and dilution in cocktails. Should we consider air a friend or a foe? In this seminar join cocktail maven, Jaymee Mandeville as she sheds light on the methods practiced by bartenders around the world and through time. Panelists with diverse backgrounds weight in on topics like the science of oxidation and application of NO2 vs CO2. To shake, throw, stir...is there a difference...or are we just putting on airs?

Moderators
avatar for Jaymee Mandeville

Jaymee Mandeville

Senior Portfolio Ambassador - Bacardi USA West, Team Enterprises
This West Coast native started off behind Hollywood's starlit nightclubs slinging at a high volume pace. As with many Angelenos, Jaymee had quite a few career aspirations and worked for well known motion picture studios, talent agencies and as a fashion stylist for top magazines... Read More →

Speakers
DE

Daniel Eun

The Normandie Club
avatar for Erik Lorincz

Erik Lorincz

Head Bartender, American bar, The Savoy
Erik started his career graduating from the Hospitality School in his native Slovakia in 1999. Shortly afterwards he came across the first bartending book by Roman Uhlir. This inspired Erik greatly and he decided to take up the opportunity to learn about bartending. He joined a... Read More →
avatar for Shelley Menze

Shelley Menze

Sr. Beverage Scientist, Bacardi

Sponsors
avatar for Bacardi USA

Bacardi USA

Bacardi




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