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Cocktail + gfx V2.vtt

English

{{00:00:00}}
The idea behind a bioactive cocktail
isn't that we're going to cure you of

{{00:00:04}}
what might ail you, but it's to add an
incentive for consumers who are more

{{00:00:08}}
concerned than ever about health and
wellness to attract them to the bar and

{{00:00:12}}
become participants in our bar program.

{{00:00:22}}
My name is Jim Griffin.

{{00:00:23}}
I'm a professor at Johnson Wales
University in Providence, Rhode Island.

{{00:00:25}}
I'm also a food consultant.

{{00:00:27}}
My name is Nicholas Kazdia.

{{00:00:29}}
I used to be the bar manager
at Blue Hill Stone Barn.

{{00:00:39}}
Bioactive cocktails are drinks that
use bioactive ingredients that improve

{{00:00:44}}
the health profile of the cocktail.

{{00:00:46}}
And the idea behind a bioactive cocktail
isn't that we're going to cure you, Of

{{00:00:51}}
what might ail you, but it's to add an
incentive for consumers who are more

{{00:00:55}}
concerned than ever about health and
wellness to attract them to the bar and

{{00:00:59}}
become participants in our bar program.

{{00:01:01}}
In other words, we're using bioactive
cocktails as a way of upselling our

{{00:01:06}}
bar to health conscious consumers.

{{00:01:08}}
Bioactive cocktails include
a proper dose of alcohol.

{{00:01:12}}
It can also be, they can also
be made with a lower ABV, so

{{00:01:16}}
a half portion or even lower.

{{00:01:18}}
But they are thoughtfully created
and crafted with ingredients that

{{00:01:24}}
improve their health profile.

{{00:01:25}}
And typically those ingredients are
selected for their mineral content

{{00:01:29}}
for their antioxidant properties
or other active ingredients

{{00:01:33}}
that help with human wellness.

{{00:01:43}}
For us, we see the idea of health and
wellness With relation to cocktails

{{00:01:48}}
as an untapped opportunity and
what consumers have done is they've

{{00:01:51}}
shifted their attention to drinks
that eliminate ingredients that

{{00:01:54}}
they deem to be no longer helpful.

{{00:01:56}}
We're trying to do the same with
cocktails, so we're trying to create

{{00:01:58}}
cocktails that use ingredients
that are special and that will

{{00:02:01}}
take us down the same path with
cocktails that we saw with sodas.

{{00:02:04}}
So it's really a mindset change
where we're moving toward health

{{00:02:07}}
and wellness as a company.

{{00:02:08}}
primary component when we create and
innovate in the cocktail category.

{{00:02:16}}
I've created cocktails that
we're talking about today.

{{00:02:18}}
The first one being a lab
martini,  which is basically a

{{00:02:24}}
play on a 50 50 gin martini, a
lower alcohol variation martini.

{{00:02:29}}
And what this is doing is we're taking
basically lacto fermented blueberries.

{{00:02:34}}
And those blueberries themselves are then
kind of fermenting, pickling,  depending

{{00:02:38}}
on what you're kind of looking at
there,  adding that bioactive ingredient.

{{00:02:42}}
And so instead of this byproduct of these
lacto fermented blueberries, the liquid

{{00:02:46}}
itself getting tossed down the drain,  we
take that and we then utilize it in the

{{00:02:51}}
cocktail itself to both add nutritional
value, but then save something that would

{{00:02:56}}
have gone down the drain or been a waste.

{{00:02:57}}
So we take that byproduct,
creating an actual product with it.

{{00:03:01}}
Which is really exciting.

{{00:03:02}}
We have two other ones as well.

{{00:03:04}}
So that would be the forage sour.

{{00:03:06}}
And this one kind of highlights
a little bit more about,

{{00:03:10}}
the idea that you should go out
and use the bioactive ingredients

{{00:03:14}}
of your local microbiome, right?

{{00:03:16}}
So you have these, these wonderful
things that are growing around

{{00:03:19}}
you that you might not notice.

{{00:03:20}}
So like juniper and pine, right?

{{00:03:22}}
They're great for your lungs.

{{00:03:24}}
So why don't we take that
experience to you and utilize that?

{{00:03:27}}
Plus we are also using
something called aquafaba.

{{00:03:29}}
Aquafaba.

{{00:03:31}}
And if you're not familiar,
basically you'd pour out, you

{{00:03:33}}
know, the chickpea juice from the
can of chickpeas down the drain.

{{00:03:37}}
And we're using that as the frothing
agent instead of using an egg white.

{{00:03:40}}
And then the final one here
is,  a yuzung milk punch.

{{00:03:43}}
So this one's pretty fun.

{{00:03:45}}
The yuzung milk punch is
really cool in the fact that,

{{00:03:49}}
We're taking a product way.

{{00:03:51}}
So in this case, we're making
basically a reverse ricotta

{{00:03:54}}
utilization where we're taking that
way, infusing it into the cocktail.

{{00:03:57}}
And then the main thing here is the yuzu.

{{00:03:59}}
And that yuzu juice is adding a phenomenal
amount of actual, like,  vitamins and

{{00:04:05}}
minerals that are necessary for us.

{{00:04:14}}
I've always said throughout my
career that, you know, cocktails

{{00:04:17}}
are an extension of the kitchen.

{{00:04:19}}
Pastry and cocktails are
basically the same thing.

{{00:04:22}}
One's just in complete liquid form.

{{00:04:24}}
And so, when you're looking for
this, you look for collaboration.

{{00:04:28}}
And that's really what it comes down to,
because the kitchen might have something

{{00:04:31}}
that they're just gonna throw out.

{{00:04:32}}
And, as I spoke to before, you
need to find a way to utilize

{{00:04:35}}
these, but on top of that, you're
also adding a cross collaboration.

{{00:04:39}}
Everyone's being taken care of.

{{00:04:40}}
And overall margins are
better because of it.

{{00:04:50}}
I think my favorite secret
bioactive ingredient is liquid

{{00:04:53}}
from fermentations in pickles.

{{00:04:55}}
On top of that, vinegars as well,
these things that we take for granted

{{00:04:58}}
or don't use most of the time, are
wonderful because we're switching out

{{00:05:02}}
this idea of using traditional acids
for cocktails,  and we're substituting

{{00:05:07}}
with things that,  are a little
bit more flavorful and different.

{{00:05:10}}
They definitely take a little bit more
education to work with, but in the long

{{00:05:14}}
time they add flavor and they add value.

{{00:05:25}}
Drink menus in the next four to
five years are going to continue

{{00:05:28}}
to shift with consumer preference.

{{00:05:29}}
And what we know is this,
younger generations of

{{00:05:31}}
consumers, they're drinking less.

{{00:05:34}}
They're more concerned
about health and wellness.

{{00:05:35}}
They're environmentally conscious.

{{00:05:38}}
And so those macro level trends are
going to drive our attention in product

{{00:05:42}}
development and innovation Toward those
areas of focus and what that means

{{00:05:45}}
is cocktails are going to have to be
crafted in a way that are customized

{{00:05:48}}
to the individual consumer and can
no longer be made or or prepared

{{00:05:53}}
with ingredients or components that
consumers deemed to be non desirable.

The idea behind a bioactive cocktail
isn't that we're going to cure you of

what might ail you, but it's to add an
incentive for consumers who are more

concerned than ever about health and
wellness to attract them to the bar and

I'm a professor at Johnson Wales
University in Providence, Rhode Island.

I used to be the bar manager
at Blue Hill Stone Barn.

Bioactive cocktails are drinks that
use bioactive ingredients that improve

And the idea behind a bioactive cocktail
isn't that we're going to cure you, Of

In other words, we're using bioactive
cocktails as a way of upselling our

Bioactive cocktails include
a proper dose of alcohol.

It can also be, they can also
be made with a lower ABV, so

But they are thoughtfully created
and crafted with ingredients that

And typically those ingredients are
selected for their mineral content

for their antioxidant properties
or other active ingredients

For us, we see the idea of health and
wellness With relation to cocktails

as an untapped opportunity and
what consumers have done is they've

shifted their attention to drinks
that eliminate ingredients that

We're trying to do the same with
cocktails, so we're trying to create

cocktails that use ingredients
that are special and that will

take us down the same path with
cocktails that we saw with sodas.

So it's really a mindset change
where we're moving toward health

primary component when we create and
innovate in the cocktail category.

I've created cocktails that
we're talking about today.

The first one being a lab
martini,  which is basically a

play on a 50 50 gin martini, a
lower alcohol variation martini.

And what this is doing is we're taking
basically lacto fermented blueberries.

And those blueberries themselves are then
kind of fermenting, pickling,  depending

on what you're kind of looking at
there,  adding that bioactive ingredient.

And so instead of this byproduct of these
lacto fermented blueberries, the liquid

itself getting tossed down the drain,  we
take that and we then utilize it in the

cocktail itself to both add nutritional
value, but then save something that would

have gone down the drain or been a waste.

So we take that byproduct,
creating an actual product with it.

And this one kind of highlights
a little bit more about,

the idea that you should go out
and use the bioactive ingredients

So you have these, these wonderful
things that are growing around

So why don't we take that
experience to you and utilize that?

Plus we are also using
something called aquafaba.

And if you're not familiar,
basically you'd pour out, you

know, the chickpea juice from the
can of chickpeas down the drain.

And we're using that as the frothing
agent instead of using an egg white.

And then the final one here
is,  a yuzung milk punch.

The yuzung milk punch is
really cool in the fact that,

So in this case, we're making
basically a reverse ricotta

utilization where we're taking that
way, infusing it into the cocktail.

And then the main thing here is the yuzu.

And that yuzu juice is adding a phenomenal
amount of actual, like,  vitamins and

I've always said throughout my
career that, you know, cocktails

Pastry and cocktails are
basically the same thing.

And so, when you're looking for
this, you look for collaboration.

And that's really what it comes down to,
because the kitchen might have something

And, as I spoke to before, you
need to find a way to utilize

these, but on top of that, you're
also adding a cross collaboration.

And overall margins are
better because of it.

I think my favorite secret
bioactive ingredient is liquid

On top of that, vinegars as well,
these things that we take for granted

or don't use most of the time, are
wonderful because we're switching out

this idea of using traditional acids
for cocktails,  and we're substituting

with things that,  are a little
bit more flavorful and different.

They definitely take a little bit more
education to work with, but in the long

Drink menus in the next four to
five years are going to continue

And what we know is this,
younger generations of

They're more concerned
about health and wellness.

And so those macro level trends are
going to drive our attention in product

development and innovation Toward those
areas of focus and what that means

is cocktails are going to have to be
crafted in a way that are customized

to the individual consumer and can
no longer be made or or prepared

With health and wellness becoming top priorities for consumers, the demand for drinks that align with healthier lifestyles is on the rise. One way the industry is responding? Incorporating bioactive ingredients into their offerings.
Watch James Griffin and Nicholas Kazdia, as they explore the growing trend of bioactive cocktails.