Learn from the best: Super Lyan takes Tennessee Nitro Tours to Imbibe Live

Imbibe Editorial

Imbibe Editorial

27 June 2018

Any bartender who’s had to shake up a large round of Espresso Martinis at the end of a long shift will no doubt appreciate the genius of Super Lyan’s latest innovation, the Tennessee Nitro Martini. As its Tennessee Nitro Tours (TNT) draw to a close in the UK, the Super Lyan gang is coming to Imbibe Live to show us just how it’s done.

The Tennessee Nitro Martini is essentially an Espresso Martini smashed together with a Jack Daniels and cherry cola and pulled through a nitrous keg system. In line with Super Lyan’s policy of forgoing perishable ingredients, it’s made with cold-brew coffee, rather than fresh, to avoid any waste.

‘We use a combination of CO2 and nitrogen,’ explained Super Lyan’s Ally Kelsey. ‘The CO2 dissolves into the liquid and the nitrogen is used to force it out the keg at a higher pressure, and we put it through a Guinness nozzle that creates the same kind of foam on top that you get on a fresh Espresso Martini.'

It took them a year to perfect and is meticulously measured out to the gram when it’s made, but the result is that it takes three seconds to pour and one second to garnish.  So basically, you get a four-second pour Espresso Martini that you know is going to be perfect every time.

The aim of the TNT tour is to demystify the process for bartenders. The team will be showing the equipment, going through the process and sharing the knowledge – and mistakes – that they accumulated along the way,  all so you don’t have to!

‘It’s really not complicated,’ said Kelsey. ‘You have to invest in a little bit of equipment, but it’s not crazy amounts and if you’ve got a beer system in place, then you can attach it up through a different line and font.’

The benefits of the system are obviously time-saving, consistency and increased stability, which can be a month easy if you’re not using fresh ingredients and you keep it cool. Of course, one major concern with prebatching is always that loss of bar theatre, but Kelsey says that having the drink on draught allows more time for being hospitable to the customer and explaining what it’s all about.

‘Sometimes when customers see it’s on draught, they think it’s cheating and you need to explain the reasoning behind it,’ he explained. ‘As long as you communicate what the drink is clearly and the process it’s gone through, then 99% of people are more than happy and end up loving it.’

Super Lyan is continuing to experiment with draught cocktails, and technically there are no limits as to the type of cocktail suited to the technology (although batching up fresh ingredients could be wasteful if you’re not going to get through 18 litres in sufficient time).

‘You can do fizzy drinks with CO2, or ones with foam with the mixed gas, or you can just use nitrogen and it won’t interact with the liquids,’ Kesey said. ‘Technically, you could do any cocktail you wanted.’

Find out how to do it the Super Lyan way at The Tennessee Nitro - An Introduction to Kegged & Batched Cocktails on 2 July from 14:30 to 15:15 in The Cocktail Lounge.

 


While you're here…

Have you registered for the on-trade’s favourite drinks show yet? Imbibe Live is taking place on 2 and 3 July at Olympia London.

If you don't already know, Imbibe Live is the innovative and interactive annual exhibition for anyone who sources, buys or serves drinks in the licensed on-trade. From sommeliers to buyers and from managers to publicans and bartenders, this essential date in the drinks calendar will see the industry’s finest come together.
Register today: www.imbibe.com/live

We can’t wait to see you there!

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