Steven Kincade, Bar Bete

Steven Kincade, Bar Bete image 1

Steven Kincade, Bar Bete

Steven Kincade is originally from Tucson, Arizona, but has been calling New York City home for the last decade.

Always keeping busy, he has held such involved positions as the general manager at Biergarten at the Standard Hotel and the beverage director at the Ace Hotel which included the Breslin, Ace Hotel Lobby Bar, and The John Dory Oyster Bar. These days you can find him in Carroll Gardens in Brooklyn at the upscale French bistro, Bar Bête.

Citrus

Created by Steven Kincade, Bar Bête, NYC

ency 10 image

1.5oz Ragtime Rye
1oz Italicus
.75oz spiced blueberry shrub
.5oz fresh lemon juice
.25oz ginger syrup
1oz soda water
Picked and sugared blueberries for garnish

Method:
All ingredients except soda water into a shaker tin. Shake to combine and dilute. Strain into a highball over ice and top with Soda water.

Inspiration:
The local ingredients being used are upstate high bush blueberries that we've stabilized with vinegar to maximize life and flavor. We chose blueberries for their soft and unmistakable flavor.

Blueberries are a late summer / early fall favorite and not only produce a beautiful color but a flavor that with a little help from italicus to round out and add balance really hit a home run for us with guests. I wanted to keep the beautiful bright flavors of blueberries into winter. And no better way to do that than to make a shrub.

I spiced the berries up with a little nutmeg and fresh juniper berries and rested the juice on a mix of sherry and apple cider vinegars for a few days. The end result came out this beautiful bright violet color that pairs perfectly with the spice of rye whiskey. Ragtime Rye is from our friends over at New York Distilling in Williamsburg.

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