Introducing Original Outlaw Bartender:
Tim Baer
Hell’s Kitchen Caesars Palace
Original Outlaw Bartender
Las Vegas, Nevada
Tim, what is your general philosophy on life as an Original Outlaw?
30 years of bartending has got me to realize that life is not about the serious things but about the fun things!
Have you ever broken the law?
In my younger days I used to frequent the Beach! I once got a arrested for being on the beach past sunset, having a bonfire, having alcohol on the beach and there may or may not have been some public nudity involved. The charges were dismissed and the beach is much cleaner because of the results of that situation!
What would be the worst thing for the government to make illegal?
Toilet paper for sure!
Can you tell us about the apparatus you are using in the photo below?
It’s a coffee siphon – it uses low heat to reduce the atmospheric pressure of the liquid and pushes it up into the infusion chamber! It allows the liquid to infuse at a much lower temperature. High temperature typically tends to cook ingredients which can lead to bitterness and off flavors when used to make coffee and Tea.
What was your favorite TV show when growing up?
Whatever channel would come in on the only station that was available with my dial in frequency television!
Which is your favorite? Sunora Bacanora Blanco, Sunora Cream De Bacanora Mocha, or Sunora Cream De Bacanora Pineapple Colada?
Definitely my favorite is the Blanco! I just mixed some with a mango jalapeno shrub garnished with feta cheese and a slice of mango and it was amazing! What a versatile product!
Rest assured that you won’t need a chemistry degree to make this cocktail – you can create the same rich flavors for the Boil & Bubble cocktail with simple infusion techniques. By adding dried apricots to Sunora Bacanora Blanco, you’ll be able to experience these wonderful flavors for yourself.
Cocktail Name: The Boil & Bubble Cocktail
Ingredients:
- 1½ oz. Sunora Bacanora Blanco
- 2½ oz. Clarified Tamarindo Nectar
- 6 grams Chai Tea
- 30 grams shredded dried apricots
Garnish:
- Anise Star
Glassware:
- Coupe
Directions:
Using a java siphon, low temperature infused system, clarify tamarindo nectar using cheese cloth. Combine Chai tea and apricot infused Sunora Bacanora Blanco in a mixing glass – Shill without dilution using a fridge or dry ice. Stir and strain into a glass and garnish. Tea and apricot infusion can also be done by adding to the Sunora Bacanora Blanco over a 3 day period and use in a pre-batch for quick service by adding all the ingredients and chilling in refrigerator.
The Boil & Bubble Cocktail, created by Original Outlaw Bartender Tim Baer for the Inaugural Sunora Bacanora Mixology Contest 2018!
We welcome you to join the Sunora Bacanora mailing list – by joining, you’ll receive updates, news and information on new products, events, exclusive online promotions and more!
Manhattan Blanco