BBS BEVERAGE CO.

BBS BEVERAGE CO. At bbs beverage co. Bring the bar home.

our philosophy is to create a craft beverage using fresh seasonal ingredients coupled with time-honored bar practices, while distinctively pushing the understanding of what craft bottled beverages can be.

“She’s purrrdy...” ~Anonymous So is the Lychee VesperDM for inquiries 🍸
04/22/2021

“She’s purrrdy...”

~Anonymous

So is the Lychee Vesper

DM for inquiries 🍸

“She’s purrrdy...” ~Anonymous So is the Lychee VesperDM for inquiries 🍸 ...
04/22/2021

“She’s purrrdy...”

~Anonymous

So is the Lychee Vesper

DM for inquiries 🍸

Iced Out~ **For beginners and enthusiasts**If you’ve ever gone to a true cocktail bar you’ve probably witnessed the bart...
04/13/2021

Iced Out~ **For beginners and enthusiasts**

If you’ve ever gone to a true cocktail bar you’ve probably witnessed the bartender set your glass on the bar, reach down into an ice bin and produce a hunk of ice. But not just any ice, but instead the clearest ice you’ve ever seen. Maybe it’s in a sphere. Or maybe he carves the hunk into a sphere, chipping away at its corners. Maybe he just shaves it down with an ice knife until it fits comfortably in the glass. And as you stare mesmerized by the clarity of the diamond-like ice in your glass, the bartender pours the spirit or cocktail of your choice over it and slides it in front of you. You take out your phone and take a picture because it is in fact beauty and your friends should recognize!!

If you’re anything like me, you want to replicate that beauty at home for yourself or for when you invite your friends over for drinks, so you go and buy ice molds in spheres or various size cubes. Fill them and wait patiently to amaze your friends only to remove the ice from the mold and find the only thing your ice has in common with that amazing bar picture you posted is in size. And sure, size matters (don’t let anyone tell you differently 😊)! But you notice that the ice itself is cloudy. Your ice is fugazi. And look, that’s also fine, it will chill your drink but it will melt fast and actually over dilute your drink as it sits. But regardless of that it’s a quick suitable option for home use, I should know since I own several different molds. But then I thought why not have my own amazing hunks of ice with diamond-like clarity in my own freezer, for my convenience??... So I purchased a mini cooler. Removed the top. Filled it with warm water. Placed it in the freezer. And 24 hours later (yes, literally 24 hours later, it is a process) I had a block of ice that was clear and all my own. So am I saying if you have 24hrs to kill that this is how you should spend it? No! But I am saying respect the time, energy, and effort that goes into the beauty that is prepared for your enjoyment. Support your restaurants and bars as they reopen for you 🙏🏾.

Like many I enjoy a good martini stirred, never shaken!! And who doesn’t feel more bad ass then when casually sipping an...
04/09/2021

Like many I enjoy a good martini stirred, never shaken!! And who doesn’t feel more bad ass then when casually sipping an amazing martini? Throw in a well put together outfit and you just might even start to feel a hint of elegance, intrigue, and mystery associated with your favorite fictional British M-16 secret agent. The Vesper, aka the Vesper Martini, was first made famous by James Bond. It was Ian Fleming’s (James Bond author) contribution to cocktail history. The drink first appeared in his 1953 book “Casino Royale”, and was named after the fictional double agent Vesper Lynd.

Today’s Vesper recipes vary but typically consists of:

2 oz London Dry Gin

1 oz Vodka
5 oz Lillet Blanc

Lemon twist

After two weeks of experimenting and tweaking I’m pleased to announce a new Spring/Summer ‘21 addition to the line up... The Lychee Vesper. My take on the classic balances the botanical notes of gin, with local vodka, aromatic lychee, the classic French aperitif Salers which introduces gentian root (often used in beverages to add bitter elements), Amaro Alta Verde, lemon bitters, and olive bitters. Yes, olive bitters too!! The result is an aromatic dry martini that begins with notes of lychee that dry out on the palate and end with the slightest hint of brine salinity.

Can’t wait for you all to try it!!...Stay tuned for release date!!

Follow for content for the beverage novice, enthusiast, and professional. And if you come across something cool as it relates to beverage let me know!

Be human/e !!!



This passed weekend I had the pleasure of catching up with a good friend and talented creative ! We challenged each oth...
03/31/2021

This passed weekend I had the pleasure of catching up with a good friend and talented creative ! We challenged each other with creating a gin based cocktail for one another using

Chef Neal used a combination of fresh citrus and floral notes to highlight his creation:

Ingredients: , , Fresh mandarin juice, fresh lemon juice, muddled kumquats and clementine peel, agave, aquafaba, and garnished with calamansi blossoms.

Stellar!!

For Chef Neal I wanted to pair savory notes of miso, soy, salt, and local raw honey against the botanical nature of gin and highlight it with citrus.

Ingredients: , salted miso-soy honey syrup, , and fresh lemon juice, and garnished with a dehydrated lemon slice.

!

Follow for content for the beverage novice, enthusiast, and professional. And if you come across something cool as it relates to beverage let me know!

Be human/e !!!

Warmer WatersThis cocktail is my twist on the classic margarita. I infuse toasted cacao nibs into a reposado tequila whi...
03/25/2021

Warmer Waters

This cocktail is my twist on the classic margarita. I infuse toasted cacao nibs into a reposado tequila which imparts dry dark chocolate notes. The tequila is then paired with pineapple liqueur, mint, elderflower, and saline creating a warm tropical beach in a bottle!

Ingredients: , , , , , ,

Follow for content for the beverage novice, enthusiast, and professional. And if you come across something cool as it relates to beverage let me know!

Be human/e !!!

The pandemic plowed through and heavy-handedly changed most if not all industries. While food & beverage (restaurants/ba...
03/24/2021

The pandemic plowed through and heavy-handedly changed most if not all industries. While food & beverage (restaurants/bars/hospitality) suffered closures and capacity restrictions throughout the year 1 great thing to emerge from it is to go bottled cocktails. Every bar/restaurant has used this new resource (thanks !) in hopes of bringing in more revenue during these challenging times.

It has been equally cool to watch the birth of brands that emerge to meet the challenge of finding ways to support the to go bottled beverage movement. A good friend brought to my attention as they package individualized items that would go with some of your classic to go cocktails, like brandies cherries for your Manhattan, or bleu cheese stuffed olives for your martini. They also do cocktail kits for your personal home needs. Check them out~

Follow for content for the beverage novice, enthusiast, and professional. And if you come across something cool as it relates to beverage let me know!

Be human/e !!!

One of my new favorite bitters to work with! The Bitter Melon — also known as the bitter gourd belongs to the gourd f...
03/22/2021

One of my new favorite bitters to work with!

The Bitter Melon — also known as the bitter gourd belongs to the gourd family and is closely related to zucchini, squash, pumpkin, and cucumber.

It’s cultivated around the world for its edible fruit, which is considered a staple in many types of Asian cuisine.

The Chinese variety is typically long, pale green, and covered with wart-like bumps.

In addition to its sharp flavor and distinct appearance, bitter melon has been associated with several impressive health benefits ranging from antioxidants to skins, bone and blood health.

Be human/e !!!

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