At the Thunderbolt Cocktail Bar in Los Angeles Echo Park, guests are enchanted by Southern-inspired dishes, hospitality and seemingly endless cocktails. However, with a hidden menu available and unusual drinks that refuse even garnish, attention is paid to the details behind the scenes.
“We use technology և a unique methodology to create a unique cocktail program without the smoky mirrors (or high prices) of other science-based bars,” said Thunderbolt owner and operator Mike Kapoferry. The technical work simply takes place out of sight. “Our goal is to eliminate the ambition associated with so many cocktail bars without sacrificing product quality.”
For this reason, Thunderbolt uses simple descriptions of each cocktail on the menu, offering a few basic flavors or ingredients, an icon showing the cup in which it is served, and a brief explanation of what the cocktail is for. Bar Tropipop is a carbonated և canned reef. Pina Colada made of rum, pineapple, coconut and lactose. From day one, the menu describes it as a cocktail list, simply like “pinna cola soda you never knew you wanted.”
“I tell guests that this is all they love about Piña Colada, but without the fall,” says Capoferi. “I think the way we describe it on the menu is the best way to sell it.”
Built in a large batch of about 16 liters, which is about 67 doses, Tropipop spares no detail. “The first step is to process the pineapple juice with a pectinase enzyme containing vegan wine before purifying it in a centrifuge so that it can be carbonated without foam, which will serve as just over half the dilution. “Cocktail,” says Capoffrey. 15% lactose solution is the rest of the dilution. Lactose provides the creamy texture that regular Piña Colada gets from coconut cream.
For Tropipop Essential Alcohol, Thunderbolt uses a blend of Magdalena, lightly aged rum rum from Guatemala, and Rhum Clément Mahina Coco, a rum-based coconut liqueur that adds the expected coconut element. The lactic acid solution softens the sweetness of the cocktail, as well as adds roundness, which enhances the perceptible creamy texture of the drink. To finish, Capoferri adds a portion saline solution“Because salt makes everything tastier,” he says.
These ingredients are packaged in batches, divided into 2-liter bottles with carbon caps, refrigerated in a special refrigerator to 20 ° F, just above their freezing point, which, according to Capoferi, is the ideal temperature for converting to CO.2: soluble. Then there are the bottles power carbonated three times before resting at night under pressure. The next day at the peak of the gas, the drink is distributed in 8-ounce jars, ready for service.
Capoffrey և and his team spent some years tiring with Tropipop until they finally got to its current horse, which has a lower ABV than the original and has a more creamy feel than its ancestor. (The latter formula is ideal for higher levels of carbonation).
Although the drink has been diligently processed, Capoffrey says the drink never stops. “We are constantly trying to improve the methods and quality, even of the drinks we have been serving for more than two years,” he says. “I can not imagine when it will be removed from the menu, but I doubt we have seen the final egg. “There is a good chance that Tropipop 3.0 will appear at some point.”
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