We Ask Jersey Bartender Matt Brown About Using Coconut Oil Washed Aperol in cocktails
Matt Brown’s journey into bartending began while he was managing tours for emerging rock bands. During a break between tours, with student loans looming, he needed a way to support himself that would still allow him the flexibility to return to the road.
Bartending seemed like the perfect solution. When the band he was working with went on hiatus, Matt found himself transitioning into bartending full-time, marking the beginning of his new career.
Today, Matt bartends at Osteria Crescendo, a high-end Italian restaurant in Westwood, NJ. What sets this establishment apart is its focus on Italian wines and spirits, with each menu item incorporating at least one Italian ingredient. We ask Matt to tell us more about his life behind bars and about his favorite ingredient right now.
Who has been most influential in your development as a bartender?
The biggest influence on my career has been Tom Richter. While I’ve never had the pleasure of working with Tom behind the bar, he has taught so many great bartenders tricks along the way that I was able to receive his second and third hand knowledge from the people who gave me my opportunities throughout my career.
Do you have any advice for novice/ at home bartenders?
If I could give one piece of advice it would be to know your flavors and train your pallet as best you can. Not every cocktail needs to be a ten-touch tropical extravaganza but if you know your flavors and trust your pallet, you can make restaurant quality drinks too.
What is your favorite ingredient right now and why?
I love working with fats and oils right now. I’m sure that will change in a month but the textures and flavors you can achieve through taking a more culinary approach to cocktail making has taken my creativity and finished product to new heights.
How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?
I know I’m supposed to say I write everything out and meticulously plan my cocktails but that would be a flat out lie. Every day, I scope out my liquor storage and find an ingredient that triggers an idea. From there I build around that ingredient and create something that’s blue and that I think my guests will enjoy. After that I make one for my staff and it gets served that night.
Do you have a special technique you use or a tip for making a particular drink?
My biggest secret behind the bar is that I like to split my simple syrup with velvet falernum. Adds extra flavor and texture to simple cocktails.
Where do you see the bartending/cocktail culture headed?
Cocktail culture appears to be heading away from overindulgence and more of a low abv focus. The guest is looking for quality of technique and ingredients over alcohol content and I’m more than happy to oblige them.
Preparation
Combine all ingredients into a mixing glass, fill with ice, stir for 25 rotations and strain into the Nick and Nora glass.
Use a slotted spoon or julep strainer to add the pineapple air to the top of the cocktail.
Additional Notes
*Coconut Oil-Washed Aperol
Pour Aperol into a metal Bain and set aside. Melt down a jar of coconut oil (approx. 415mL). Slowly pour the melted coconut oil into the Bain with the Aperol. Once all the oil is in, stir to combine ingredients and cover the Bain with plastic wrap. Refrigerate until the coconut oil solidifies, then strain the solids and rebottle the Aperol.
**Pineapple Air
Combine 100g of pineapple juice with 1g of soy lecithin powder. Hit the mixture with an immersion blender until foam starts to form.
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