Let’s drink to World Bartender Day with mixologists Trevor Luke and Andrew Weir
Published:Thursday | February 24, 2022 | 12:05 AMKrysta Anderson/Staff Reporter
The key to any good drink is finding the right balance between flavours, creativity, secret ingredients, technique and, of course, high spirits. Today is World Bartender Day, so let’s drink to this special occasion with local bartender and mixologists Trevor Luke and Andrew Weir.
Tipping the usual scale by creating the sipping concoction of artistic expressions in every glass, these magicians go above and beyond the bar to entice and excite palates. They are truly delighted when the compliments reflect their accomplished mission. So let’s celebrate these talented men who make it their mission to shake up the drinks culture.
Luke began his journey in the hospitality industry 18 years ago and has actively participated in the industry’s evolution, growing to satisfy the taste of the most discerning customers. Starting out in banqueting at the Hilton Hotel, the 37-year-old went on to become a waiter at the Wyndham before finding his spirited calling at V Cub, located in Portmore, St Catherine.
“I never always got it right, but I always appreciated the feedback and the chance to fix a drink properly going forward,” he explained to Food, adding that his findings over the years saw Jamaicans yearning only for what he describes as the regular drink mixes – rum and Coke, and the occasional mojito. He would be happy when veteran locals or international guests would challenge him in the drinks department.
Becoming certified in bartending and mixology at The Academy of Bartending, Spirits and Wines in Kingston was his next major step towards upgrading from self-taught to official. In garnering that knowledge, he switched gears in his approach to mixing. “I’m a lover of art, so if I’m creating a drink, I think of it like artwork. It’s not just creating a drink, but creating one that speaks to whomever I’m making it for,” Luke added.
It is a philosophy that has found its way into his skill set today, working at The Spanish Court Hotel, as well as his mobile bespoke cocktail catering business, Cocktail Blaque. “A lot of people don’t really know what to do with rum besides adding sodas or energy drinks. But there are so many things that can be added to compliment the different rum profiles, and there are so many ways to mix and pair rum with meals,” Luke shared.
He is not just a creator of mixes, he is also one to introduce new flavours by making his own syrups and juices as well. And there’s no questioning his creatively tasty presentations of shaken, smoked and muddled cocktails.
Weir is another mixologist who is also aware that the industry needed a different taste. The all-rounder is happy to be that agent for a change. “What really brings my ideas to life is the food and nutrition subject that I studied in high school. It was weird at the time being one of only two boys among so many girls, but most of my food pairing ideas come from that experience. I also did food preparation, and I am now a maitre d’. So I have the whole experience of being a chef, a waiter, a bartender, mixologist and bar supervisor,” Weir revealed.
He recalled infusing avocado and the fruit of the West Indian locust, otherwise known as ‘stinking toe’, into cocktails and having guests marvel at the mouth-watering combination. Weir hopes that his future is brightly lit with creating refreshing and interesting cocktails for restaurants and bars islandwide.
Both mixologists recommend that aspiring bartenders step outside of the typical cocktail menu by adding individuality and mixing and matching ingredients until a new mix feels or sips just right. “That’s what makes us bartenders Jamaica’s favourite chefs,” Weir added.
Because the pair participated as Monymusk Rum Bartenders in 2019, training up-and-coming mixologists on the basics of mixing with rum, the rum company challenged the two to a mixing duel. Luke chose a blend of rosemary, pineapple and coconut rum. Weir went with a sweeter approach, fusing coconut with vanilla ice cream and chocolate. Join in on the celebrations, and try their recipes for yourself.
Trevor Luke’s Whispering Rose Pine
INGREDIENTS
4oz pineapple juice
2oz Monymusk Whispering Breeze
½oz lime juice
½oz rosemary-infused simple syrup
Rosemary and pineapple
DIRECTIONS
1. Add the Monymusk Whispering Breeze and all ingredients to a cocktail shaker over ice.
2. Shake for eight to 10 seconds.
3. Strain and pour the mixture over fresh ice into a cocktail glass.
4. Garnish with rosemary sprigs and pineapple slices.
Rosemary Simple Syrup
INGREDIENTS
Half-cup of granulated sugar
Half-cup of water
8 rosemary sprigs
Pinch of salt
DIRECTIONS
1. Heat the water in a small saucepan over medium-low heat until hot, but do not bring it to a boil.
2. Stir in the sugar until fully dissolved.
3. Add the rosemary sprigs.
4. Let the syrup cool to room temperature before using or storing. Using a funnel if needed, transfer the simple syrup into a glass jar and store it in the refrigerator for up to three weeks.
Luke’s Reserved New Fashion
INGREDIENTS
1/2oz lychee-infused simple syrup
4 slices of lemon
6 mint leaves
2oz of Monymusk Plantation Special Reserve
Chocolate bitters (optional)
Lemon and mint leaves
DIRECTIONS
1. In a shaker, muddle the lemon, mint leaves and lychee-infused simple syrup.
2. Add the Monymusk Plantation Special Reserve.
3. Add three to four dashes of chocolate bitters and ice.
4. Shake for eight to 10 seconds.
5. Strain into a rock glass over fresh ice.
6. Garnish with lemon and mint leaves.
Lychee-Infused Simple Syrup
INGREDIENTS
Half-cup of granulated sugar
Half-cup of water
8-10 lychees
Pinch of salt
DIRECTIONS
1. Heat the water in a small saucepan over medium-low heat until hot, but do not bring it to a boil.
2. Add the sugar and stir until fully dissolved.
3. Add the rosemary sprigs.
4. Let the syrup cool to room temperature before using or storing.
5.Using a funnel if needed, transfer the simple syrup into a glass jar and store it in the refrigerator for up to three weeks.
Andrew Weir’s Caiprisma
INGREDIENTS
1.5oz Monymusk Overproof Rum
1oz pineapple-infused simple syrup
4 cubes of pineapple (diced)
2 wedges of lime
2 sprigs of fresh mint
DIRECTIONS
1. In a shaker, muddle the pineapple, lime and pineapple-infused simple syrup.
2. Add the Monymusk Overproof Rum and ice.
3. Shake for eight to 10 seconds.
4. Strain into a rock glass over ice.
5. Garnish with mint leaves.
Weir’s Whispering Paradise
INGREDIENTS
1oz Amaretto liqueur
1.5oz Monymusk Whispering Breeze
3oz of vanilla ice cream (whipped)
½oz chocolate syrup
DIRECTIONS
1. Add the Monymusk Whispering Breeze and all the ingredients to a shaker with ice.
2. Shake for eight to 10 second.
3. Strain the cocktail into a chilled martini glass, with chocolate syrup as the base.
4. Garnish with whipped cream, crushed chocolate cookies and a cherry.