One of the most recognized mixologists in the Midwest – and some say the godfather of cocktails – Ted Kilgore has been in the business of drinks for 12+ years, training under industry leaders like Paul Pacult and Dale DeGroff. Together with wife and fellow bartender Jamie, Ted has been putting St. Louis on the national craft cocktail map with exquisite cocktail parlor, Planter’s House.
How has the cocktail scene evolved since you moved to St. Louis?
When I moved to St. Louis in May of 2006, there was one other place that I knew of that used fresh juice and was consciously trying to resurrect classically styled cocktails. You could only get Angostura Bitters in the market. I ordered several other bitters on line and was first known as the guy with a bunch of weird bitters. Back then you were as likely to pour a Red Bull and Vodka as to make a classic cocktail. Slowly, people (both customers and other bartenders and restaurateurs) started to see the attention being put into the details drinks and it caught on.
From 2006 to 2009, it was very slow going, but that year saw the opening of Taste as the first cocktail “specific” focused Bar and restaurant in STL. Restaurants started paying attention to the cocktails and spirits side of their bar programs. Since then, things have progressed much faster. I would say there is hundreds of new products in the state that were not available back then. These days the customer is likely to have an opinion about what Rye goes into his Sazerac and probably the proper way to make it.
When people go to a bar now, they expect to get a good quality product and for the person behind the bar to be knowledgeable about it. It’s a completely different cocktail and spirits world in the city now. While I am a new classic cocktail advocate and always will be, you can find people doing tap, molecular, bottled cocktails–you name it. We even have a gin-centric bar in St. Louis. Things just keep getting better.
How do you conceptualize new cocktails?
Lots of different ways – I have a set pattern for the basic formulas, but the actual cocktail creation can come from a new product, a name idea, a phrase, a dish from the kitchen, some place you ate, your favorite jeans, fresh produce–you get the idea. And, yes, sometimes I do have a dream that leads to a new cocktail. You never know where inspirational can come from as long as you continue to learn, grow, read, etc. Regardless of where inspiration comes from, I do always outline menu changes and try to drive flavors seasonally.
What’s in the works for Planter’s House cocktail program this spring/summer?
A lot of people are talking about fun these days in cocktail bars. Personally I have always thought the best cocktail bars have to be fun even if people think we are a one of those “mixology” places. That being said, we have a seasonally changing category on our menu showcasing riffs on the classics. Each bartender contributes their version of the designated classic for that list: we’ve done a Daiquiri List, an Old Fashioned list, Margarita, etc. In March we decided to have a little fun with it and do Cocktails Inspired by Spring Break. S. The rest of the menu will change in the beginning of April. While we don’t have set recipes yet, we always lighten things up in the spring/summer. We have been doing a lot of house liqueurs with flavors that you don’t normally see, like Saffron Golden Raisin. For this spring, expect to see things like Salted Celery Grapefruit Liqueur and Rhubarb Szechuan pepper. I have been on a kick of what I call complexity through simplicity.
What’s on your cocktail radar for 2016?
Vermouth consumption. It needs to be understood as a product that is amazing, both on its own or in cocktails. There are so many fantastic bottlings out there, and if we don’t learn to drink more, we are in danger of losing them again. Let the year of vermouth begin!
How is it being part of a husband and wife cocktail & bar tending/owning team?
I could talk all day about this but the bottom line is, I wouldn’t have it any other way. I am a cocktail/spirits nerd at heart and from our first visit to New York Jamie encouraged me to pursue my dreams. Jamie also happens to be a fantastic bartender, but is way more talented in other ways than I will ever be. She is our bookkeeper, our designer, our handy woman, our contractor supervisor, the event planer, and much more. Most importantly, if we didn’t work together, we’d hardly to get to see each other. When you like each other as much as we do, it’s way more fun and gratifying to do things together.
Find out more about Ted Kilgore at his CHEF’S ROLL Industry Profile.
