Jack J. Schramm

1 month ago | vinepair.com | Jack J. Schramm

It is exceptionally difficult to craft cocktails that are complex, delicious, and memorable without alcohol. Booze provides flavor, body, and the obvious inebriating effect that eases inhibitions and sets the scene for a good night out. The effect of alcohol can even help mask when a cocktail isn’t perfectly balanced. In a bar setting, price points provide an additional layer of difficulty for non-alcoholic cocktails.

Nov 20, 2024 | vinepair.com | Jack J. Schramm

I’m often asked by folks visiting New York, “What’s the best place to go get a cocktail?” Of course, there’s no one-size-fits-all answer here and I’ll need to know more about whether they’re looking for a cool vibe, great service, perfectly executed classics, more modern drinks, or a fantastic spirits list. I always try to tailor the recommendation to a spot that will deliver exactly what they’re looking for.

Oct 16, 2024 | vinepair.com | Jack J. Schramm

An infinite amount of work can go into crafting a high-quality cocktail, from the basics of using fresh juice and good ice to the painstaking complexities of things like house-made infusions, clarification, and force carbonation. But, ultimately, only a very small percentage of guests at any given bar will be there primarily to taste that labor of love.

Sep 17, 2024 | vinepair.com | Jack J. Schramm

For the first few years of my career as a bartender, I was vehemently anti-garnish. At Booker and Dax, we were dogmatic in that everything in the glass needed to be there for a reason, and the reason could not be frivolity. It was a decade ago and Dave Arnold’s pioneering techniques hadn’t taken root in the broader bar world yet, so in order to avoid being pigeonholed as a gimmick program, everything had to be austere when it came to the service of the drinks.

Aug 28, 2024 | vinepair.com | Jack J. Schramm

It’s impossible to overstate Dave Arnold’s impact on the world of cocktails. The New York-based food scientist, bartender, and technologist pioneered techniques like centrifuge clarification, force carbonation, rapid infusion, liquid nitrogen chilling, and nitro-muddling, just to name a few. His book “Liquid Intelligence” is a James Beard and Spirited Award-winning masterwork that changed the way bartenders around the world make drinks.