A Chat with Jules Aron about Holistic Cocktails
July 9, 2020
July 9, 2020
Meet Jules Aron – Author, Wellness Educator, Holistic Bartender, and Professional Happy Hour Host. As Canyon Catering is always on the hunt for fresh inspiration, ingredients, and ways to elevate our food and bar menu, Jules is an excellent go-to for everything cocktails and virtuous ingredients. We had the pleasure of speaking to Jules about her cocktail-making process and she gave us some insight into her favorite secrets as well as what she considers must-haves in the kitchen for drink-making. Take a look at our interview below:
A: I like an equal mix of fresh lemon and lime juice–the interplay of the two citrus acids play beautifully against the alcohol and sugar in cocktails, making the flavors of the other drink ingredients pop.
A: Replacing refined sugars (agave, simple syrup, cane sugar) with natural sweeteners such as raw honey, maple syrup, or better yet using the natural sweetness of fresh fruit. I’m also a fan of infusing spirits with antioxidant-rich herbs, spices, and superfoods for incredible flavor and added health benefits.
A: Use what you have, keep it simple, have fun, and make it with love.
My top recommendation for pantry-style cocktails is definitely tea. There are so many varieties and flavors to choose from and you can use the tea as either a mixer or a tasty tea syrup to add both flavor and sweetness to your drinks. Just follow the recipe below:
A: A strategically placed garnish adds a decorative touch to your drink, but should also provide integral, complementary flavors and aromas. A citrus peel on a side of a drink that a guest can rub and squeeze will release just a touch of aroma to stimulate the senses. Edible flowers, fruit, berries, and herbs also create overall sensory impact. Whether it’s fresh citrus, edible flowers, or dehydrated fruit, make sure your garnishes are always edible.
A: Spirits including Bourbon, Rye Whiskey, Scotch (blended), Gin, Vodka, Rum, Tequila, and/or Mezcal. Liqueurs and fortified wines including Vermouth (dry), Vermouth (sweet), herb-based liqueurs such as Campari and Chartreuse, and orange-based liqueur such as Cointreau or Pierre Ferrand dry curacao
Jules’ Pro-Tip: Always favor quality or small-batch brands.
As for the must-haves for Mixers and other ingredients:
Aromatic bitters, such as the classic Angostura, Peychaud’s orange bitters, or artisan bitters in unique flavors.
Fresh citrus (lemon, lime)
Natural sweetener (raw honey, maple syrup, coconut sugar)
Fresh and/or frozen fruit
Seltzer, ginger beer and tonic water
And don’t forget about Tools of the trade:
You’ll also need a cocktail shaker, a jigger measure, a strainer, a bottle opener, a blender, a knife, a small cutting board, a citrus juicer, a muddler and a copy of my book: Zen and Tonic.
A: Fresh fruit, herbs, and citrus are best kept cool.
Infusions and homemade syrups are best kept refrigerated, as are vermouths and aromatized wines.
Spirits can be kept on shelves at room temperature with no issue.
A: I’m heavily inspired by nature. I’m always looking to different herbs or medicinal flowers for inspiration; and of course flavors and textures in culinary creations.
A: I tend to favor low abv spritzes or a glass of wine.
A: I love a classic negroni or better yet a Cardinale ( a negroni with the sweet vermouth swapped out for dry vermouth
You can find Jules on social media: @julesaron
And you can find all four of her books about holistic cocktails and happy hour on Amazon.