The Spirit of Experimentation

GQ Bartender in Residence Carley Gaskin and ice artist Leslie Kirchhoff riff on each other’s creative process to create a truly one-of-a-kind BOMBAY SAPPHIRE® cocktail.

Released on 11/27/2018

Credits

Starring: Carley Gaskin and Leslie Kirchhoff

Transcript

00:01
[liquid splashing]
00:02
[ice clattering]
00:03
And there you have it.
00:04
Nice.
00:05
[jazzy music]
00:07
Bartending, it's fun because
00:10
there are no creative boundaries, honestly.
00:11
It's just as big as your imagination
00:13
can let you go.
00:14
[jazzy music]
00:17
[camera whirring]
00:18
Disco Cubes started as an ice experiment art project.
00:22
The term ice sculpting probably brings to mind
00:25
big swans on the table, but no one was doing
00:28
little sculptures within the cocktail glass.
00:31
[jazzy music]
00:37
[traffic sounds]
00:41
So, for the Most Imaginative Bartender Competition
00:44
the cocktail that I created is called Geb's Reviver,
00:46
which is a zero-waste cocktail.
00:48
Geb was the Egyptian god of the earth.
00:50
So I used every single ingredient in its entirety.
00:53
Sustainability in my approach to cocktail making
00:56
is really important to me,
00:58
to kind of showcase that you can waste a lot less
01:00
and reuse things
01:02
to make really beautiful cocktail ingredients.
01:04
Today's going to be very exciting
01:06
because I've never worked alongside someone else
01:08
and I love making something together
01:10
and collaborating on the design of the cube.
01:12
So this is Geb's Reviver that I made
01:14
for Bombay Sapphire's Most Imaginative Bartender.
01:18
Start by juicing half of a lemon and then
01:21
there will be 3/4 of an ounce
01:23
of the pineapple lemon oleo-saccharum.
01:27
And then 1/4 of a bar spoon of matcha.
01:29
You don't want to get too much
01:30
because then you'll just be wired all night.
01:32
An ounce and a half of Bombay Sapphire.
01:35
The matcha and the lemon pineapple play really really well
01:38
with the botanicals in Bombay Sapphire.
01:40
[ice clattering]
01:43
Now I'll strain it into the glass
01:44
and you see it's that nice bright green color.
01:47
It's beautiful.
01:48
And then, four to one pineapple juice to carrot juice.
01:54
And this canister will turn it into a foam?
01:57
Yeah.
01:58
[shaker whooshing]
01:59
Then we're going to top with the pineapple carrot foam.
02:02
And there you have it.
02:03
Nice.
02:04
That is beautiful.
02:05
It's very different from anything I've ever made a cube for
02:08
because usually when I make the cubes
02:10
I try to put them in clear drinks, where you can see it.
02:13
Now I'm trying to think what we could do
02:15
and since the colors are so great, we could
02:17
kind of turn it inside out a little bit
02:21
and use the matcha in the cube.
02:23
I think that we could do without the foam.
02:25
I love that.
02:26
Because I wouldn't want to cover up this beautiful cube.
02:28
Yes.
02:29
Yeah.
02:30
I think we can just deconstruct both components
02:31
of the cocktail into one cube.
02:32
Perfect.
02:33
And then we kind of are referencing
02:34
the layers of the colors.
02:36
Yeah.
02:37
Love it.
02:38
Definitely.
02:39
[jazzy music]
02:42
[car revving]
02:44
I really love shopping at markets like this
02:47
because you find such cool stuff.
02:49
Yeah.
02:51
It's always really fun finding something
02:53
that you think would elevate your cocktail that much more
02:55
that you would've never thought of otherwise.
02:57
So what should we get for tonight?
03:00
I think we're definitely gonna need some lemons.
03:04
We'll need a pineapple, a couple carrots.
03:07
[woman laughing]
03:08
And some matcha.
03:10
Cool, let's do it.
03:12
So I've made a lot of sphere cubes that are
03:14
clear with things inside
03:15
but I've never layered the colors inside
03:17
and I think having a layer of ice around the outside
03:21
to keep it in it's just gonna add a little layer of beauty.
03:24
Okay.
03:25
So I'm sure you've seen this ice sphere mold.
03:29
Very familiar, yes.
03:31
If you take it out at just the right time
03:33
it's only gonna be frozen a little bit from the outside in.
03:37
The way it freezes, molecularly,
03:39
it pushes all the impurities out and only the water freezes.
03:42
It's gonna be very crystal clear and we are going to
03:46
extract the center out of it.
03:47
How are you going to get just the center out of that?
03:49
I prefer this handy wood burning tool.
03:53
So smart.
03:54
It's super hot, and it'll go right into the center there.
03:57
We'll have to see how far we need to dig in.
03:59
I could watch that all day.
04:01
And then now we can put this in there.
04:04
That's so cool.
04:06
I would have never thought of this.
04:08
This is so cool.
04:09
This is a first for me, I really love this.
04:11
It's like a mad scientist.
04:13
It really is.
04:17
And then you're left with this crystal clear ice sphere.
04:21
It's super cool.
04:23
Then we can fill it up layer by layer.
04:26
So you're thinking probably carrot juice
04:29
really thinly, or matcha, and then pineapple juice?
04:33
Yeah, that's perfect.
04:34
So then do you fill it all the way up
04:36
or do you leave a little space?
04:38
A little bit of space is good
04:40
because it expands inside a little bit.
04:43
We have a few great little guys.
04:49
This one you can see it from the side.
04:51
The matcha leaked into the pineapple just a little bit
04:54
but I kinda love it.
04:55
It's a nice gradient.
04:56
I love the imperfections.
04:59
This is so cool.
05:00
We can throw them in their glasses so they're
05:02
ready for us to pour the drink on top of.
05:05
This is awesome.
05:06
[liquid splashing]
05:07
[ice clattering]
05:08
[liquid splashing]
05:09
Photographing the cubes is so fun and important.
05:12
The same thing with cocktails
05:13
because it is a temporary object
05:15
but that photo will last forever.
05:17
And you just use a clamp light and
05:19
a piece of poster board?
05:21
I like to play around with it as I go
05:22
and just see what is best for the colors.
05:26
[jazzy music]
05:27
[sphere splashing]
05:29
[jazzy music]
05:30
[camera clicking]
05:34
Cheers.
05:36
[jazzy music]