Joe Schofield & 1966- One of Heering´s 200 years

Words by: Maggie Beale

Modern history shows that art students often have an affinity for finding summer jobs in the hospitality industry – at entry level it’s pretty easy and you get to meet new people all the time. Usually it’s not a permanent career – but Joe Schofield has made it so.

One step at a time, Joe has gained experience under some of the most accomplished experts in the bartending world. Principally at some of London’s internationally renowned cocktail bars – including The Zetter Townhouse; and The American Bar (No. 2, The World’s 50 Best Bars 2016)and Beaufort Bar at The Savoy; and including stints in Melbourne and Sydney, Australia.

“When I was 16 I took a part-time job in a local pub which was 10 minutes away from my house,” Joe said recently, “Two years later when I went to university in Leeds to study contemporary art, I started working at cocktail bars there, and that’s when I fell in love with the cocktail world.”

His rapid climb up the regional bar ranks was assured when he placed in the top five of the Bombay Sapphire World’s Most Imaginative Bartender competition, Followed quickly by coming in as a Global Finalist at the Beefeater Mix London. And as well as being picked to judge at the Bacardi Legacy regional finals in the United Kingdom, Joe most recently took his place as an International Bartender of the Year top 10 contender in the Tales of the Cocktail’s 2017 Spirited Award – all in the span of four short years.

In 2016, Joe had moved from behind London’s legendary bar venue at The Savoy to Asia to join the Tippling Club in Singapore – a city where he had – like many before him – enjoyed his first drink of the Singapore Sling in The Long Bar at Raffles Hotel.

With 10 years of experience behind the bar, he is well equipped to take on the position of Head Bartender at Tippling Club and Group Bar Manager overseeing the bar programmes for Ding Dong, Open Door Policy and Open Farm Community.

Dedicated career moves or serendipity? Perhaps a magical combination of both!

“It’s a challenge, though one that I embrace, to develop bar programmes for various establishments. It’s important that they complement the distinctive cuisines offered and yet are strong enough to stand on their own,” Joe rightly avers.

Shortly after settling in, Joe introduced Tippling Club’s latest memory-triggering cocktail programme—the Sensorium Menu. Conceived together with Chef Ryan Clift, the bespoke menu delivers an olfactory drinking experience that trigger a number of carefully curated scents into rousing memories and emotions through 12 unique cocktails.

As Joe explains, “The menu and drinking experiences are definitely going to showcase the synergy we have between kitchen and bar, in terms of both flavour and technique. I think a drink should always tell a story and be representative of the venue. In the new menu, we have developed quite a few out of left-field garnishes with help from the kitchen. And some drinks will tell a story using conceptual ideas.”

Their menu has since won the plaudits of industry experts and bartending authorities alike, paving the way to a prestigious top 10 spot in the World’s Best Cocktail Menu category of the Tales of the Cocktail’s 2017 Spirited Awards.

“I believe that the current trend in the industry today is with more and more bartenders starting to look towards the kitchen for inspiration. It is a huge privilege being able to do this on a daily basis at Tippling Club. There’s always so much to learn from that side of the F&B world!”

Joe further explained how to increase staff knowledge and experience. “At Tippling Club we actively encourage all team members to spend more time learning from different departments and aspects of hospitality. Some of their options is to spend time in the kitchen as well as taking part in wine training and tastings with our sommeliers.”

Of course, all of this continuous research has gained attention, and since joining Tippling Club, Joe has been instrumental in racking up an impressive array of accolades for the bar. In 2017 the venue placed at No. 11 in Asia’s 50 Best Bars awards, brought home the title of Best International Restaurant Bar at the Tales of the Cocktail’s 2017 Spirited Awards as Singapore’s only winning entry, and by being named Best Restaurant Bar for a second consecutive year at The Bar Awards Singapore.

In celebration of Cherry Heering’s 200th anniversary, Joe says his cocktail was inspired by the extremely iconic Cherry Red Ford Mustang that was created in 1966.

“I wanted to work with flavours that play well with Cherry Herring and were relevant to our beverage philosophy at Tippling Club where we blur the lines between kitchen and bar. In the Mustang we use an Apple Cider Gastrique, a combination of caramel and apple cider vinegar that works beautifully with the flavour profile of the Cherry Herring.”

 

MUSTANG

35ml Bourbon

15ml Cherry Heering

27.5ml Apple Cider Gastrique*

1 Dash Peychaud Bitters

Glass: Rocks

Method: Stir all ingredients with ice and serve on one block ice

Garnish: Long lemon and long orange twists

 

*Apple Cider Gastrique:

20ml Caramel Syrup

7.5ml Apple Cider Vinegar

Caramel Syrup:

200g Caster Sugar, 4tbsp Water

Heat caster sugar in pan with water on a medium/high heat without stirring.

Gently brush sides frequently with a wet pastry brush. In 5-8 minutes the bubbling mixture will turn to a light blond colour.

Allow to cool for 10 minutes and then add70g additional water

Cherry Blossom Festival Washington.com – Cherry Heering

Cherry Blossom Festival Food and Drink Specials

http://www.washingtonian.com/articles/visitorsguide/18696.html
Againn
The British gastropub Againn in DC’s Penn Quarter features an inventive Cherrio cocktail ($9) with vodka, Cherry Heering liqueur, fresh lemon juice, rosewater, and egg whites. Beer lovers can grab a Sam Adams Cherry Wheat for $6. On the restaurant’s dessert menu is a cherry trifle for $8. special Asia 9
A complimentary cherry bellini (sparkling wine with cherry purée and cherry liqueur) or iced cherry-apple cider sweetens the deal on this three-course set menu ($39 per person), starting April 1. Guests have a choice between two options for each course, such as crispy shrimp or chicken-pâté spring rolls with sweet-cherry marmalade; grilled pork chops with cherry chutney and Asian slaw; and cherry sorbet with chocolate-covered cherries and whipped cream. (Click here for a full menu.)
Dino
This Cleveland Park haunt is known for its sustainable Italian food, extensive wine list, and craft cocktails. This year, Dino serves up a $10 tart cherry-gin cocktail featuring two cherry liqueurs, gin, lemon juice, simple syrup, and club soda from March 26 through April 10.
Kellari
Taverna Greek seafood restaurant Kellari celebrates this year’s festival with a host of menu items including a cherry-blossom salad with jumbo shrimp and cherry-balsamic dressing ($16.95), pan-roasted fish with cherry demi-glace ($34), and Greek yogurt with sour-cherry preserves ($7.95). On the drink menu is a cherry cocktail for $7. Specials run March 26 through April 10.
Kushi
This pulsing izakaya and sushi restaurant celebrates a bit of its home-country culture with a spring-themed cherry-blossom cocktail ($10), a hanami bento box ($15; takeout only), and a deluxe hanami bento box ($40). Specials run March 26 through April 10.
Mie N Yu
This Asian-fusion restaurant/nightclub is offering dinner and cocktail specials for the festival. There’s a sweet-and-sour beef tartare ($14) and a cherry blossom cocktail ($13) made with vodka, rose-petal syrup, Lillet, and branded cherry. Quill
This bar in the Jefferson hotel is featuring a hibiscus-flower-and-cherry martini for $19 during the festival. The drink comes with touches such as a lemongrass-sugar rim and a side of vanilla cotton candy. The special runs March 26 through April 10.

Heering; Weblogtheworld.com

……
Singapore Sling
This mixed drink is a staple in Singapore. It was invented at the Raffles hotel and can now be found served all over SE Asia. The original recipe uses gin, Cherry Heering, Bénédictine, and fresh pineapple juice. The hotel now serves up a pre-mixed version because of the high volume of orders to be filled. You’ll pay almost $30 at the Raffles, but you can get a cheaper version at almost any bar in Singapore. We also found them all over Southeast Asia, of course. It’s the perfect tropical treat, and I enjoyed a few during our two weeks in Bangkok.
http://www.weblogtheworld.com/countries/eastern-asia/singapore/city-singapore/10-must-try-drinks-around-the-world/

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