![]() I like a glass of dry rosé and a shot of tequila, or a 50/50 martini-equal parts London dry gin and Dolin dry vermouth, a couple dashes of orange bitters, and a dash of saline solution, served up with an olive.īoth have a lot of terroir. If you’re having clams or Automatic’s fried rice that has a little spice, effervescence and a little residual sugar works really well. Effervescence is really good, even if it has a slight effervescence. With whites I like medium acid, some minerality. People assume red wine doesn’t go with seafood but a lot of red wines work. And what do you want at the beach? A frozen drink.Ī lot of times we look at coastal areas. Why not put that all in a martini? I like to keep it to three or four original cocktails and three to four classics. What works perfectly with raw oysters? Gin. With our house ASO Martini I wanted to create a drink to order with a dozen oysters. How do you create a cocktail list for a seafood restaurant? But you also taste the vanilla, caramel and baking spices in the bourbon. When you take your first sip it’s got a little velvet texture. Here we use light brown sugar simple syrup. The type of sugar you use will dictate the outcome. Like an Old Fashioned-the type of bitters you use will dictate how good that Old Fashioned is. If you’re trying to showcase a specific spirit you want your guest to taste that spirit. What are the elements of the perfect cocktail?īalance. So that was another way of being creative. When I worked at a restaurant in Fultondale as a server, I made drinks for my guests because there wasn’t a bartender. ![]() Medina Camacho tells a few stories about becoming a bartender, creating a bar program, and what he gets out of competitive bartending.Įver since I was in high school, I wanted to be a bartender. A side benefit: He’s won paid trips to New York City and to Mexico for the Day of the Dead. He also is a veteran of bartending competitions, where drink-makers showcase their skills while regaling the judges with good stories about those drinks. “You’re coming to Automatic to have a unique experience.” “I try to expose people to something others in the market are not doing,” he says. Medina Camacho has been behind the bar at Adam and Suzanne Evans’ restaurant since it opened in April 2019, developing its wine list, creating specialty cocktails, and building a well-stocked bottle collection with wide appeal. That helps him recommend the perfect wine, cocktail, or beer to accompany raw and grilled oysters, fish crudo, duck-fat poached swordfish, or simply cooked fresh catch. As lead bartender at Automatic Seafood and Oysters in Birmingham, Jose Medina Camacho studies people-their moods, their likes and dislikes, and what they’re eating.
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