Meet mixologist Jorge Aguilar and learn more about his dive into molecular mixology and his inspirations.
Name:
Jorge Aguilar
Location:
Jinotega, Nicaragua, but currently in Orlando, FL
Go-To Cocktail:
Rye Old Fashioned or Manhattans
Instagram:
@drinksbyimpeccablegentleman
Tell us a little bit about yourself. How did you first get into mixology? Who/what/where taught you what you know?
I got into bartending out of necessity. Long story short, I moved to Orlando with my pregnant wife. I applied to work at my favorite theme park as a stocker. The money wasn’t enough to support a family, so I asked my bartenders if what they made could support a family. The answer was, “of course”. So I started getting behind the bar and learning different cocktails from them, when my managers allowed me. I bought the Bartenders Black Book and began to memorize the more common cocktails.
Fast forward, and I worked my way up to become a bartender. One night the bar was super slow and I became curious about the certain liquor bottles that we had, but never really used. I tasted different things and began to think of recipes in my mind on how to use them and serve them to my guests. I was blessed enough to have cool bar guests and supportive managers that would allow me to use them a guinea pigs for my crazy little creations. The movie “Ratatouille”, influenced me a lot. I’ve been blessed to work with culinary chefs as well. I think that the combination of all of these things and just being curious enough to try new things is what got me into Mixology. Having bartenders, mentors, coworkers, and my wife believe in me enough, turned a necessity into a passion.
What are you excited about in the world of mixology right now?
Molecular Mixology. I’ve just made cocktail pods recently, using the “Reverse Spherification” method. I used 2 key ingredients, Sodium Alginate and Calcium Lactate Gluconate – it sounds more complicated than it really is. This method basically creates an edible membrane around your drink of choice. When done correctly, they become spheres or pods. This has opened my mind to new things and I can’t wait to experiment more with this method. Here’s how I made them:
WHITE CHOCOLATE EXPERI-MINT SPHERES
- 2.5oz vanilla vodka
- 1.5oz scratch made white chocolate sauce
- .5oz scratch made mint syrup (mint leaves, water, sugar, mint extract)
- 2.55g Calcium Lactate Gluconate
- Garnished with mint leaves
Method:
In order to make these pods, you’ll need 2 key ingredients: Sodium Alginate & Calcium Lactate Gluconate, which I purchased from Modernist Pantry, but you can also find online. You’ll also need a precise kitchen scale to weigh these ingredients accurately.
First, combine 0.05% Sodium Alginate per volume of distilled water. Blend, set aside in the fridge until the liquid becomes clear (usually about 3 hours or more).
Then mix 0.02% Calcium Lactate Gluconate per volume of your cocktail mix. I used the recipe above.
Next, blend all of the ingredients together. Put in semi-circle silicone molds and freeze overnight.
When ready, pop 1 semi-circle at a time into the Alginate bath and agitate for about 3 minutes.
Scoop out with a slotted spoon and place into a cold-water bath. Scoop out of the water bath, pop it in your mouth, and enjoy!
Repeat this process with all of the semi-circles.
Where do you draw inspiration from?
I draw inspiration from a lot of things. If you look at my cocktails, I draw inspiration from world events, anime, puns, flavors, countries, people, movies, video games, words, cultures. Too many things to mention. As I mentioned earlier, the movie “Ratatouille” really got me thinking about different flavor combinations. If you’ve ever watched the movie, I’m referring to the scene where Remy the rat is eating a piece of cheese and then combines it with a strawberry for a different flavor combination. It may sound silly, but that made a profound impact on me. It opened my eyes up to how some of the best culinary chefs think. Gastronomy has played a major role in inspiring me. My fellow mixologists and bartenders always inspire me.
What is one recipe that you created on your own that you’re really proud of?
Ah, that would be the one that I created for, and dedicated to, my wife. It was early into my Mixology days and I was learning how to layer properly.
Mariposa Bella
For the Butterfly Pea syrup:
In a small pot or sauce pan, combine equal measurements of water and butterfly pea flowers. Simmer and stir until all of sugar is dissolved. Leave on the burner until it reaches your desired consistency. Strain out the flowers and pour in your desired vessel.
For the cocktail:
- 1 oz. Nicaraguan Rum, Flor De Caña Centenario 18
- 1 oz. Rye Whiskey
- 1 oz. Cointreau
- 1 oz. Lime juice
- 1 oz. Butterfly Pea simple syrup
- Garnished with an edible butterfly
Method:
- Pour butterfly pea infused syrup in a rocks glass and set aside.
- Combine all of the remaining ingredients into a shaker tin filled with ice.
- Shake until it’s nice and chilled.
- Fill rocks glass with ice of choice.
- Strain and layer the contents into the rocks glass.
- Garnish with an edible butterfly.
