Celebrity first came to Colin Asare-Appiah in London as co-host of The Cocktail Kings, a British show on Discovery Travel and Living. The show, he explains, was pioneering, the first time an entire TV show was devoted to the craft of the cocktail. Colin did not set out to be a bartender; he saw bartenders long before their role was reinvented as mixologists, harried people slogging it out behind the bar. But loving the opportunity to interact with people, finding great pleasure in connecting them with food and drink, he saw bartending bring his creativity and open-mindedness to the art of mixing drinks.
Talent and charm may lead the way where he is concerned, but Colin Asare-Appiah, who now resides in Brooklyn with his wife and family, has become a renowned and respected force in the spirits world through intuition and perseverance. Unconcerned with titles and status, he is happy to pour as a friend for A-list celebrities’ private parties but is never one to name-drop. After all, his passion is his passport to the finest restaurants and bars in the world. Indeed, we’re chatting about his past, present, and thoughts on the future of mixology in the happening East Village hangout in downtown NYC, Bar Belly, a must-visit for seasonal cocktails and fresh oysters from the team behind the renowned restaurant, Fat Radish. The approach to cocktails and cuisine here is farm-to-table within the context of modern British cooking. So, it’s only natural that Colin would include garden-fresh ingredients in the Caviar Martini he makes for us.
His focus is on what lies ahead, encouraging and inspiring women, individuals of diverse ethnic backgrounds, LGBT+, etc., to adopt mixology as a career. “What’s critical for the future of the spirits industry is fostering opportunities for diverse voices. It’s time that cocktail culture genuinely reflects the different audiences that are vital elements of our world. Discovering and mentoring this next generation of talent is building a community, a family of sorts is tremendously important as we deal with the aftershocks of the pandemic.”
One trend Colin has been glad to see emerge is a new fearlessness when making cocktails at home. “There’s an exciting feeling of confidence we’re observing now. People feel empowered to step it up and create exceptional and inventive cocktails, getting behind the bar themselves.” Of course, going out and enjoying a cocktail in a setting full of vitality and modern energy is still something we relish after such isolation.
With moderation in mind, he suggests we’ll appreciate Caviar Gems, dehydrated caviar, as a luxurious indulgence that delivers all that fresh caviar promises. Given its extended shelf life, this caviar option is an affordable luxury, accessible for the bartender to keep on hand and easy for us to enjoy spontaneously.
And so, with a flourish, looking dashing in his bold, patterned jacket made from traditional African fabric, a nod to his heritage (he is originally from Ghana), Colin presents his signature Caviar Martini.
CAVIAR MARTINI
· 2 oz Grey Goose Vodka
· 1 oz Noilly Prat Original Dry Vermouth
· Sprig of fresh dill
· Fresh lemon peel
· Pinch of Fleur de Sel
· Cubed ice
· Caviar Gems (a spoonful)
· Chilled martini glass
Place a sprig of dill in a large mixing glass. Add Noilly Prat Original Dry Vermouth and stir. Fill it with ice and add Grey Goose Vodka. Squeeze lemon peel over the mixing glass. Stir all ingredients for 20 seconds—strain into a chilled Martini glass. Sprinkle a pinch of Fleur de Sel and garnish with Caviar Gems on a Caviar spoon.
MIXING IT UP
Bringing delicious, coveted drink recipes now revealed by the world’s top mixologists, Black Mixcellence is the go-to drink guide for any wine and spirits connoisseur. New Yorkers can experience these enviable concoctions, drinks that will resonate with us at three Harlem bars during February. Happy Hours will feature cocktails from the book and other relevant cocktails created by each bar celebrating Black Mixology from February 7th through the 22nd at the following restaurants 67 Orange Street, Sugarmonk, and HoneyWell.