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MIXOLOGIST BRIAN KIMMET
DOLCE ENOTECA E RISTORANTE
8284 Melrose Avenue
Hollywood, California 90046
(323) 852-7174

Biography »

Interview:
Pamela Lewy: You’ve been working in the restaurant industry since you were 15 years old. What drew you to restaurants and in particular, to the bar?
Brian Kimmet: I like the theatrical and entertaining aspect of this industry. I use the bar as a stage in which I can perform. I also enjoy the social aspect of mixology. It’s an interesting way to meet and talk to new people.

PL: Were you trained in bartending or mixology?
BK: I’m self-taught. I learned along the way by working in many bars and through experimentation.

PL: What are some current trends you’ve seen in the cocktail market? How have trends changed?
BK: It seems like people are up for trying new things. Customers used to only order classic or basic drinks like vodka tonics or gin and tonics. When the martini craze resurfaced, people became more open and ready to experiment with new drinks. People’s palates have also matured in respect to drink and food, so more people are beginning to order more sophisticated cocktails.

PL: What goes into creating a new cocktail? How long does it take to create a new cocktail?
BK: Creating a drink is part imagination and part trial and error, but sometimes mistakes can create great drinks. It’s important to train your own palate and recognize different flavors. If a new type of liquor has come out, a cocktail creation can happen very quickly. Sometimes creating a drink can be tough because it seems like everything has already been done, but this is where reintroducing old cocktails come into play.

PL: What inspires you when creating a new drink?
BK: I like using the element of surprise and consider the reactions on my customers' faces when they try my drinks. I sometimes look at food to inspire me, and sensing the way my palate is inspired can help me create that same effect in a drink. I also like to infuse the subtleties of fragrances into drinks, such as rose petals.

PL: What is your favorite cocktail to drink?
BK: I like Manhattans.

PL: Where do you see yourself in five years?
BK: I’d like to own and run my own bar.


 

BRIAN KIMMET
StarChefs Sylk Cream Liqueur Mixologist
Dolce Enoteca e Ristorante | Hollywood, CA

Mixologist Brian Kimmet knows the sexiest accessory to an evening of fine dining is a glamorous cocktail. His drinks, designed to arouse the palate, are an ideal beginning and ending to a delectable meal. With a bottle of vodka in one hand and a cocktail shaker in the other, Kimmet works the bar, pouring liquid dreams of passionate elixirs topped with fresh, flirty garnishes. Perhaps Kimmet's cocktail creations are part of what makes Dolce Enoteca e Ristorante so sweet.


Sylky Smooth

Mixologist Brian Kimmet of Dolce Enoteca e Ristorante – Hollywood, CA
Adapted by StarChefs

Yield: 1 Serving

Ingredients:

    Sylky Smooth
  • 2 ounces chai-infused Turi vodka (recipe below)
  • 3 ounces Sylk Cream Liqueur
  • 1 ounce water
  • Ice
  • Honey, for garnish
  • Cinnamon sugar, for garnish
  • Cinnamon stick, for garnish

    Chai-infused Turi vodka
  • 1 bottle Turi vodka
  • 3 cinnamon sticks
  • 1/4 teaspoon cardamom pods, crushed
  • 1/4 teaspoon black peppercorns
  • 2 cloves, whole
  • 1 teaspoon fresh ginger, grated
  • 1 bag jasmine tea
Method:

Sylky smooth:
Rim martini glass with honey then dip in cinnamon sugar. Set aside.
Fill cocktail shaker with ice and add 2 ounces chai-infused vodka, 1 1/2 ounces Sylk Cream and 1 ounce water. Shake vigorously. Strain into martini glass, garnish with cinnamon stick and serve.

Chai-infused Turi vodka:
Combine all ingredients and let steep for 24 hours.



 

 Published: March 2004

  

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