Leah and Jay are a duo of mixologist from Omaha, Nebraska bringing a cocktail revolution to the forefront of 2020. With Covid on the rampage and most bars and restaurants suffering from the lack of being open, home mixology has seen an increase in the last 6 months. Take it from them, its art. Checkout our interview with Jay and Leah of Instagrams @gastronomcocktails.
What initially started your project and why did you decide to bring your journey on Instagram?
L&J: We started a blog in 2012, starting out as a food blog, and found out through trial and error that our readers liked cocktails! We then started doing all cocktails, boozy food and spirited travel (wineries, distilleries, and breweries) on the blog, which then turned to social media. We started posting on Instagram to try it out, and it quickly turned into a place that we have a whole different set of readers than even on our blog! We love all our followers no matter where they read about our recipes and posts!
Some people talk about the “golden age” of cocktails, which are defined as pre-Prohibition. Would you agree that those classics are the best? Or are they a good starting point for the cocktails we have today?
L&J: We believe they are a great starting point. There are a lot of good classic cocktails that we really enjoy, but there are some that are in the “classics” that needed a little modernization.
Tell us about some influencers in your life. Has anyone or anything had a direct impact on the type of cocktails you create?
L: For Jay it is definitely some bartenders that we have had interaction with in the past. We have had some great classic cocktails that were pushed to the edge with new innovation. The owner of Mercury in Omaha, Nebraska was really influential in our love of cocktails here in the city we live in. Our favorite bar away from home is PCH in San Francisco, where we were super inspired after a trip there 2 years ago. It involved 2 separate visits where we spent probably 8 hours at the bar talking to the bartenders! Another moment, was early in our cocktail journey at Joel Robuchon in Las Vegas, where we sat at their bar before being seated and had a great conversation with the bartender as he told us why he chose certain ingredients for the Sazerac he made us. It was the first time we have heard someone speak so passionately about individual ingredients that made up a whole cocktail. Our eyes were also opened on that trip about the wonders of pairing cocktails with food, or with a certain food dish that was so meaningful, and could be done just like wine pairings!
For Leah, it was definitely a love of local food and spirits, which was cultivated during years in college. Majoring in Hotel and Restaurant management, I got to work with chefs and people in the spirits industries from all over the world. It was eye opening, and really made both Jay and Leah focus on local ingredients a lot when making cocktails, and use local alcohols when we can too.
Is there a type of spirit you love working with over another? i.e scotch, gin, vodka, etc?
L&J: We love gin and whisk(e)y of any sort. They are both so versatile and we love them all year long!
Jay and Leah, we have to know, what are your top 3 favorite cocktails, let’s start at number 3 and work our way to number 1.
L&J:
Jay
- Cherry Vanilla Whiskey Sour
- Old Fashioned
- Gin & Tonic
Leah
- Gin & Tonic
- Sherry Cobbler
- Old Fashioned
What’s one fact or idea you think more people should know?
L&J: Simple syrups are something you can do easily at home. Please don’t buy them. Unless it’s something that you cannot infuse at home, please make it!
I’m giving you a cell phone that can send one 140-character message to yourself at 18 years old. What do you say?
L&J: Always jump in with both feet even if Jay says no. (We have known each other since Leah was 19!)
How has your mixology philosophy evolved throughout the years?
L&J: We are much more open to using a more spirit forward balance in a cocktail than we used to be. Before we focused more on mixers and maybe not the drink as a whole.
Your Instagram is beautiful and vibrant. Are you both photographers? Do you have any tips for us amateurs who want to shoot alcohol better?
L&J: No, Jay is the photographer, I am definitely the amateur!
Tips – get some light behind the drink, or let the light shine through the drink. Or, add a circular polarizer to your equipment.
After Covid 19 comes to an end hopefully by the end of the year, what do you hope 2021 brings. Is there anything we should be on the lookout from you two in the coming years?
L&J: We hope 2021 brings travel as well as more time spent in bars and with friends. We hope to do more video and more focus on the good classic cocktails! We have some merchandise for the blog coming out, and who knows maybe a book!
What is the one thing mixologists do wrong when crafting the perfect old fashioned?
L&J: Using crushed ice. We’ve seen it. Or muddling the crap out of fruit. (we call it the fruit salad). Please stop.
Anything else you’d like to share with our readers?
L&J: We love our jobs, and we love to share our passion for cocktails with you. We want you to take time to take the time on craft cocktails, don’t settle for mediocre cocktails, life is too short!
