For those of you who have seen the hit TV series, The Thirsty Traveler, you’ll likely have said to yourself, “That guy has the BEST job in the world.” Few would argue that point, including Toronto native Kevin Brauch - or the Thirsty Traveler himself. “Thirsty” as he’s known to some of his friends, took the time to talk shop with Food Trends about the cocktail scene and what’s hot in the world of cool drinks.
Food Trends (FT): Tell us a bit about you and how you became known as The Thirsty Traveler?
Kevin Brauch (KB): I killed a guy outside a bar in Reno once… he had this card in his wallet that said Thirsty Traveler, so I took it from him and started calling myself by that name the very next day.
*(Writer’s Note: Kevin, as you’ll read, has a fertile imagination. Maybe it was that snake baijiu that helped fuel it?)
FT: How did you become such a beverage connoisseur?
KB: Practice, practice, practice! Actually, many wines, beers and spirits (cocktails too!) have really interesting origins and stories. I think it’s good to know something about what you’re drinking.
FT: I agree. Tell us about the Bar Chef trend and why it's continuing to gain momentum?
KB: As people think and care more about what they put into their bodies (food wise) I think they’re doing the same with drinks, craft beers, organic wines, better cocktails. Better, fresher ingredients, juices, premium spirits. It’s fantastic to watch someone talented, make you a great cocktail.
*(Writer’s Note: Bar Chefs are expert mixologists who are borrowing ingredients and techniques from their chef colleagues in making everything from organic syrups, gelatines, infusions and foams for use in custom-crafted cocktails).
FT: Old school cocktails seem to have made a comeback. Why?
KB: I think it’s a generational trend for sure – movies like Swingers years ago reminded us how cool it was to drink martinis, smoke cigars, and wear suits again. Besides, when something is made well, like a Manhattan, a Vesper, or a Negroni… they really are hard to beat – everyone can appreciate a classic!
FT: What are some of the most interesting drink trends you're seeing right now?
KB: - Designer ice – either made with specific water (eg. Evian) or, large spherical ice balls or ice-initials (Bar “j”) or ice-icons (football shaped ice) to keep drink cool but allow less surface contact to keep drink from watering down.
- Drinks prepared in two stages – cocktails started by one bartender or bar back – finished by and served by the main mixologist/bartender
- Cocktail Flights – mini cocktails themed and served in 3,4,5 styles eg. “sours”, lemonades, rye, etc.
FT: Anything new and exciting for holiday get-togethers?
KB: I’d like to see people start bringing better wine with them to house and dinner parties – or wine with a personal story behind the bottle and why they chose it for the guest.
FT: Strangest beverage you've ever tried?
KB: Snake Baijiu – from Snake Alley in Taipei, Taiwan. A distilled rice or sorghum spirit with the glands, testicles and penis from a King Cobra – and people say I have the best job in the world.
FT: You do- except for the Baijiu. Coolest 3 bars you've been to?
KB: Subjective and if you ask me tomorrow I might change my mind but…
- Death + Company, Manhattan
- Saphire Bar, Berlin (one ‘p’ in Saphire)
- Jimmy Lik’s, Sydney
FT: Which cities' bars are the trend setters that the rest of the world follow?
KB: New York, San Francisco, Las Vegas, London, Sydney, Berlin (sorry to those I didn’t mention.) Honourable Canadian city: Vancouver
FT: When you're at home entertaining- what's your signature cocktail?
KB: The Stag’s Head cocktail – I made it myself – a concoction of Jägermeister, Rum, Cointreau and other – it’s sweet, savoury, and delicious!
FT: What's one drink trend you wish would go away for a long, long time- and why?
KB: Those friggin’ automated frozen slurpee style machines with pre-mixed concoctions like piña colada.
FT: Your favourite hang over cure(s)?
KB: DENIAL, DENIAL, DENIAL! And maybe water, a run, sunglasses and espresso.
FT: And finally- how does Toronto rate compared to other big cities in its cocktail scene?
KB: Toronto thinks it’s there and wants to be there and should be there…collectively, we’re not there yet. Too many university students tending bar for cash ‘n giggles. There’s not enough good people practicing the art of drink-making, bartending, cocktailing, mixology.
Catch the next instalment where mixologist extraordinaire Kevin Brauch himself, shares his famed Stag’s Head Cocktail with Food Trend readers- just in time for the holidays!
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
