Cocktails: Dale DeGroff's Legacy and the Innovative Techniques of Modern Mixologists

Dale DeGroff, widely known as the “King of Cocktails,” almost single-handedly shifted the industry toward the use of fresh juices in drink recipes. If you’re a beverage aficionado, you may have read his book, “The Craft of the Cocktail.” At the time it was published in 2002, it seemed revolutionary. But today, bartenders continue to develop new techniques—sometimes based on old practices—with delicious results. At Native Son in Santa Ana, the team uses basic chemistry to create its paloma, which is served on draft. This rendition of the classic drink is devastatingly good and utilizes malic and citric acids to give it a clarified look in the glass while also delivering the desired flavor profile. And at Broadway by Amar Santana in Laguna Beach, mixologist Jade Bustamante takes a modern approach to storied practices from other cultures. “I love to use a Korean syrup-making method called cheong,” she notes. “It’s an anti-microbial syrup made by adding sugar to anything from plums to pineapple and beyond, then letting it sit in an air-tight container for an extended period of time at room temperature. This creates some of the most potent and silky syrups I’ve ever personally experienced. I use it as a vehicle to add rich and bold flavors to my cocktails and mocktails.” nativesonbar.com , broadwaybyamarsantana.com