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Behind the Stick: Kegged Cocktails And More From The Tippling Brothers

By Paul Leddy in Food on May 31, 2013 7:10PM


There are two cocktails today on “Behind the Stick” as we visit and learn about the cocktail program at Tavernita. Tavernita is known for it’s fun atmosphere and the great food put out by Chef Ryan Poli. They also have one of the biggest kegged cocktail programs in the city. Kegging cocktails is a method where, simply put, cocktails are pre-made in large batches and put into a keg where they can be served quickly to a customer. To most people that seems like an easy thing to do, but as Tad Carducci and Paul Tanguay discuss in the video, there is a lot of planning and trial and error that goes into serving cocktails this way.

Paul and Tad started a company called Tippling Brothers that provides consulting services to new bar and event concepts. After consulting on the menu for Mercadito in New York and Chicago, they saw a fit in what that restaurant group was doing and became partners with them. Their approach when creating cocktails for any of the properties is for them to be fun, light-hearted and food-friendly.

In today’s video we will hear how they came up with their kegged cocktails and watch them make the “Irie” Big Nose cocktail (wait until you hear the story behind the “Big Nose” cocktails that pop up on their menus.) We will also see them make a cocktail called the Devil’s Claim that uses cayenne extract to give the cocktail a little heat.

Tad and Paul are extremely entertaining to talk with and they bring a refreshing enthusiasm to any discussion of cocktials and liquor. In fact, they will be hosting a Mezcal class at Double A this Tuesday. It will surely be an entertaining and educational evening.

Devil’s Claim

2 oz Devil’s Cut Bourbon
1 oz Lemon juice
.75 oz Cinnamon Syrup (1:1)
4 raspberries
Cayenne extract to taste

Add ingredients to a shaker tin and add ice. Shake and strain over ice in an old-fashioned glass. Garnish with a lemon wedge.