Tony Devencenzi from Bourbon and Branch on How to Make The VOC Cocktail [VIDEO + PHOTOS]

Happy Friday, you guys! Whew, what whirlwind a past few days it has been. Life is just go, go, go!

We have been very busy for the past few week creating a video for Tony Devencenzi (see dashing photo below). If you don't know Tony, you totally should! In addition to being a very passionate and talented bartender at the Wilson and Wilson Bar, Tony is also the Beverage Academy Coordinator at Bourbon and Branch, President of the NorCal USBG, co-founder of the Bartenders' Relief Fund, and board member of SF Cocktail Week—so just a tiny bit accomplished and involved in the community. :-)

This time, we did a video spotlight on Tony who shows you how to make his original drink, The VOC—a malty, bright, and airy Bols-Genever-based cocktail with the very innovative ingredients of curry syrup and saffron tincture. Mouth watering yet?

The video was for Tony's third round in the Bols Around the World 2013 competition. It's a fierce contest of bartenders from all over the globe who are competing to become the global brand ambassador for Bols (think bartending + Iron Chef + Quiz Bowl). Our challenge was to shoot and edit it all in one week. I am happy to say we survived!

Here are a few behind-the-scenes shots, in addition to the video itself.

Tony readying for the lights, camera, and action.



We get ready to do a few shots of Tony in some egg-crackin' action.

Here is Kimberly, our expert production assistant, Chicago correspondent, and bouncer at a bar (haha, never gets old).



And now The VOC in its full glory:



Finally, without further ado, here is Tony's video! Watch in 1080p for best effect. Enjoy and let us know what you think! Happy Friday!

Recipes

The VOC
2 oz Bols Barrel Aged Genever
.5 oz Gran Classico
.5 oz Fresh Grapefruit Juice
.5 oz Fresh Lemon Juice
.75 oz Yellow Curry Honey Syrup*
barspoon Saffron Tincture*
.5 oz Eggwhite
Garnish with Cracked White Pepper, Orange twist

Yellow Curry Honey Syrup

295 ml. water (1 1/4 cups)
5 ml. yellow curry powder (1 tsp.)
24 ml. mustard seed, lightly crushed (2 Tbls.)
474 ml. honey (2 cups)
Bring water to near boil. Remove from heat; add curry and mustard seed, steep for 12 minutes. Strain and reserve liquid. Add liquid to honey, stir gently until combined.

Saffron Tincture

Macerate 3-4 strands of saffron in 10 oz of high proof (100+) neutral spirit for up to one week. Remove saffron and store in a sealed container.