Rostov bar manager on properly drinking and making infusions

We continue our column «Don Appetit,» which tells about local cuisine and those who create it today. Before the New Year, on our website, you could read recipes for anti-hangover cocktails. This time, bar manager of the restaurants «Larisa Zharit,» «Larisa P»yet,« and »Kazak« Mikhail Grigoryev told 161.RU how to properly drink infusions and whether they can be made at home.

Information in the Public Domain

— Tell us, how did you get into this industry?

— We went to Moscow with a friend. We wanted to get a job in a bar, but at that time, we had zero experience and knowledge. But gradually, I got hooked and it all took off. There were moments when I doubted that this was my story—I looked towards other fields.

I«ve been working since 2015. I started in Moscow, where I worked in a regular establishment. There was no alcohol mixing there. Then I came to Rostov. Here, I worked in clubs and restaurants. In my current company, I»ve been working for over five years.

— Did you take any special courses for this?

— I didn«t take any courses in an »offline« format. I prefer reading condensed information—it»s easier to absorb. Plus, it«s important to keep an eye on trends in the global bar industry.

— Is a mentor needed for development?

— If you have one, it«s a big plus. But now, actually, there is enough information in the public domain. I watched a lot of videos on YouTube. They were more than enough. You can also read a few books on the topic—there»s no problem with information now.

Tasting 100 Infusions

— How did the menu at «Larisa P»yet« come about?

— The alcohol menu is entirely my development. We were just making a mini-series «Open an Establishment in 90 Days.» In a short time, we had to come up with 100 infusions.

We broke everything down into several stages. A kind of panel was assembled. We invited, for example, people from social media whom we didn«t know. If most participants liked the taste—we kept it. We got some comments—we refined it.

Not all 100, of course, but most of them were immediately a hit. We had five or six intense evenings. By the end, the tasting turned into a fun gathering.

Since then, our menu has been updated. To this day, we«ve had a total of 120-130 flavors. We try to keep 100 in the menu at any one time.

How to make a French 75 cocktail

You«ll need gin and sparkling wine. The sweet part: sugar syrup is boiled 1:1 (sugar and water). You can make it in a pot at home—literally in five minutes. The sweet-sour part: for example, grapefruit juice, squeeze a lemon—there are many options here. You can garnish with a piece of lemon or dried orange.

— Where do you get ideas for creating infusions?

— We started development with classics: limoncello, khrenovukha (horseradish vodka). Coming up with 100 flavors is difficult. So, first, I was inspired by what«s around. For example, in the store, I see a »Snickers« and start thinking how to adapt it to an infusion. For that, you need to take the chocolate part, peanuts, and somehow combine them so that it resembles the bar, but in a liquid alcoholic form. We have, for example, recently added a sour taste—a childhood candy that many have tried. Sometimes, some combinations just come to mind.

We don«t have an office where we create infusions. An idea comes—you can quickly jot it down in notes so you don»t forget. The thought itself can come out of nowhere. For example, when listening to music.

— What«s the most unusual thing that inspired you to create an infusion?

— From the latest update: in the summer, I ate creamy ice cream with blackcurrant—I became interested in transferring this flavor combination to an infusion. So, we got a new shot.

Infusions with the Taste of Sprats and Sauerkraut

— Why do you think infusions are so popular today?

— I think the boom started with small infusion places. In Rostov, it caught on—we have many large shot bars. At our «Larisa P»yet,« the presentation is interesting—there are the Voroshilovsky and Railway bridges, a Ferris wheel, barges, benches, and so on.

— What flavors do Rostov residents love the most?

— I was surprised that khrenovukha is the least drunk here. In our other project, «Kazak,» it«s a top seller. But here, jam-based infusions are popular. Actually, our entire bar menu works. There are no slow-moving infusions.

They drink a lot of sweet combinations: raspberry-barberry. Among sour ones, they love calamansi, limoncello.

— Which infusions, in your opinion, have a Rostov taste?

— Not long ago, we conceived something strange and unclear. We filmed reels about a sprat infusion—now it«s popular.

Then we went a bit further and made an infusion with sprat in tomato sauce. For some reason, it reminds me of Rostov. Maybe it«s a childhood memory. For me, it»s even more interesting than sprats. We only have positive reviews about it. In terms of sales volume, it can«t compare to classic cherry, which is drunk by the ton, but it has its fans.

Many know and love the sauerkraut at the Central Market. We have a variation: vodka, sauerkraut, and lingonberries.

Classic mulled wine: a bottle of red wine (0.75 L), orange (juice and zest), three tablespoons of honey, spices: two cinnamon sticks, five cloves, a pinch of nutmeg.

— Is it difficult to make an infusion at home?

— Not difficult, but it takes a lot of time. If you have all the tools for creating it, you can implement the idea within a day. Classically, you need to infuse for at least 14 days, some need a month or more. The sous-vide technique allows you to do it in three to four hours. It doesn«t affect the taste at all.

1000 Liters

— How many liters of infusions do you need to prepare?

— When we opened the establishment, we made 10 liters of each—totaling 100 liters. Now we maintain roughly the same volume. We have a mini-factory where work goes on every day. One or two people work on preparation.

— And how much do Rostov residents drink in a month?

— If we«re talking about our establishment, over 1000 liters per month.

— What are the most unusual reviews you«ve received from visitors?

— We have many reviews about childhood flavors. For example, the candy «Mu-mu.» Only now, you«re drinking its »adult version.« In the same vein, we have »Poppy Seed Bun.«

— Are there any trends now in making infusions?

— In St. Petersburg and Moscow, for example, non-alcoholic alcohol is gaining popularity now. I«m not a big drinker, but I don»t quite understand this trend.

The previous trend was about decorating drinks with something fresh—fruits, berries, etc. Now, in my opinion, there«s a trend towards some kind of understandability. Without 20,000 complex ingredients, when the guest themselves doesn»t understand what they«re drinking, and the bartender didn»t explain.

A variation of the «Bloody Mary» cocktail by Mikhail Grigoryev: tomato juice, Tabasco, bell pepper infusion, and cucumber infusion. Add a little salt and mix. If there«s no cucumber infusion, you can replace it with pickle brine.

— Give advice on how to properly drink infusions?

— Drinking water is definitely necessary to make the morning easier. I don«t really understand when people knock back the whole shot. I like to drink in small sips. If you knock it back—you won»t taste it, but intoxication will come immediately, so I advise drinking in small sips.

If we«re talking about berry infusions, you can drink them with ice—they open up better that way.

Another piece of advice: if you«ve started drinking vodka-based infusions, it»s better to continue in that direction—don«t mix with other bases. Also, avoid a lot of sugar—that»s what causes hangovers. I repeat: to avoid feeling rough in the morning, you need to drink a lot of water.