From the beginning, our goal at Published has always been to focus on seasonality and creativity to drive our menu, and that ethos carries through from our food to our cocktail program. Our bar team takes cocktail innovation to a whole new level, experimenting constantly with new ingredients, fermentation techniques, and consistently pushing themselves to bring drinks to the menu you’d never find anywhere else. Bar Manager, Dylan Riches gave some insight into the process of creating two of our newest cocktails – the Published Piña Colada and the Pressed & Polished – from the moment the idea was sparked to serving it up for the first time.
What appears to be a tall, refreshing glass of sparkling water, is the Published Piña Colada, served on a clear ice spear. “One of my not-so-guilty pleasures is a Piña Colada,” explains Dylan. “It’s a perfect summer cocktail but I wanted to give it a little face lift”. The idea came about one night while the bar team was messing around with carbonated drinks. A guest had asked for a Piña Colada-esque cocktail and they wanted to create a total surprise. “I love the look of shock and wonder on someone’s face when they get served a drink that looks like one thing but tastes like another”. Then the idea of putting it on tap was floated, and the rest was history.
While the “how” of getting the crystal clear cocktail packed with those heavenly tropical flavors is a trade secret, Dylan did give a peek into the acid syrup which plays a crucial role. “Texture was a big part of this cocktail. The drink needed substance, which sugar is great for, but it needed to be balanced to appeal to everyone. Adding acid to our syrup was the answer. We use a blend of citric, tartaric, and lactic acids to create a more complex and dynamic “sour-ness”. Citric acid provides a nice base, binding everything together and mimicking a quick squeeze of lime. Tartaric acid is a little sharper, lifting fruity notes and mimicking that prickly feeling you get from a bite of pineapple. Lactic acid gives a subtle creaminess without making you feel like you drank a pint of milk.” This combined with two types of rum, and a little Published magic results in a bubbly and crushable cocktail that’ll make you feel like you’re sitting on your own private beach with your toes in the sand. Just please try to keep your shoes on while you’re here.
Pressed & Polished was inspired by sake, and its light frothy finish makes it the perfect summer sour. “We love picking things apart and seeing what makes them tick,” explains Dylan. “We’ve been pouring some beautiful sake alongside our dishes for awhile, and with our love of all things fermented, this was a no brainer.” Rice is the primary ingredient in sake which is where this cocktail started. Baijiu and sōchū are both rice-based spirits at the centre of this cocktail along with a rich orgeat-type spirit made with rice milk. The freshness in the cocktail comes from melon juice that was acid adjusted for extra brightness. The name is a nod to steps of the sake making process, polishing and pressing the rice, and a cheeky reference to getting all gussied up to come out for a drink.
We’ll be continuing to infuse that summer feeling into cocktails throughout the next month; on the menu and with occasional features! Come by to try them all.
