Originally from Knoxville, Tennessee, Shawn Lickliter was a touring musician for ten years, traveling around the country until he found himself in Los Angeles. Looking to take on some extra shifts in between gigs, Lickliter washed dishes, served, and worked behind the bar at local establishments. Over time, he realized that his love for creating cocktails was beginning to outweigh his love for song writing, and so he decided to pursue bartending full time, going on to join the team at Bouchon in Beverly Hills.
En 2015, Lickliter a rejoint l'équipe de la ville, l'une des entreprises par Chefs Walter et Margarita Manzke. Aujourd'hui, Lickliter est directrice des activités des bars de tous les restaurants des Manzkes. Elle supervise les programmes de République, Manzke, Bicyclette Bistro, Petty Cash Taqueria et Sari Sari Store. En tant que directeur des boissons, il s'est consacré à développer et à former son personnel, ainsi qu'à créer un sentiment d'appartenance à la famille au sein de son équipe. Dans les six restaurants, Lickliter propose des cocktails simplistes, intentionnels et axés sur le marché.
Watermelon Cocktail
Bartender Shawn Lickliter of Republique | Los Angeles
Ingrédients :
Shiso-Infused Gin:
10 shiso leaves
750 milliliters gin
Watermelon Syrup:
1 kilogram watermelon juice
400 grams cane sugar
1 gram kosher salt
Pour assembler et servir :
Yield: 1 cocktail
⅕ ounce génépy
1 ounce lime juice
1 dash lavender bitters
2 dashes saline solution
MÉTHODE :
For the Shiso-Infused Gin:
Bring a pot of water to a boil. Add shiso and blanch 30 seconds. Transfer to an ice bath to chill. Remove the shiso and squeeze out any excess water. Place the shiso in a Vitamix blender and add gin. Blend on medium-high speed for at least 1 minute or until the shiso is well incorporated. Strain through a cheesecloth or coffee filter. Transfer to a bottle and refrigerate.
For the Watermelon Syrup:
In a Vitamix blender, combine all ingredients. Blend on medium speed or until the sugar has completely dissolved. If using a refractometer, slowly add sugar until the syrup reaches 33 brix. Transfer to a bottle. Refrigerate up to 3 days.
Pour assembler et servir :
In a cocktail shaker, combine all ingredients with 1 ½ ounces Shiso-infused Gin and 1 ½ ounces Watermelon Syrup. Add ice. Shake, then strain into a coupe glass.
TCMT Frappe
Bartender Shawn Lickliter of Republique | Los Angeles
INGRÉDIENTS
Coconut Cream:
¾ cup cream of coconut
¼ cup coconut milk
Pour assembler et servir :
Yield: 1 cocktail
2 ounces cold brew coffee
2 ounces brewed Thai tea
Whipped cream
Grated nutmeg
MÉTHODE
For the Coconut Cream:
In a bowl, stir to combine cream of coconut and coconut milk. Transfer to a nonreactive container and refrigerate.
Pour assembler et servir :
In a Vitamix blender, combine coffee, tea, 2 ounces Coconut Cream, and 1 cup small ice cubes. Blend on medium speed until smooth. Pour into a Collins glass. Top with whipped cream and nutmeg.
Content and recipes developed in partnership with Shawn Lickliter, StarChefs and Vitamix Commercial.