The Mixology Talk Podcast
Flavor Extraction without Alcohol: Learning from Jared & Absinthia from Nickle Dime Syrups
This post may contain affiliate links. Check out this disclosure for more info. Thanks for your support!
The Mixology Talk Podcast, Episode #154
Making specialty syrups? This is your episode! We’re talking with Jared and Absinthia from Nickel Dime Syrups this week and learning all of their tricks for flavor extraction.
In today’s Episode…
We’re talking about flavor extraction with some true experts on the topic: Jared Hirsch and Absinthia Vermut from Nickle Dime Syrups.
You might remember them from the shout out we gave them in Episode 144, when we visited the San Francisco Fancy Food Show and were absolutely blown away by their “Fairy Dust™ cocktail syrup. It tasted just like Absinthe, but, y’know, without the alcohol.
So how do you extract flavor without alcohol? Listen in to find out!
But first, a bit more about our guests:
About Jared Hirsch:
Jared Hirsch is a Mixologist, Bar Manager at Oakland’s Sidebar, and co-founder with Absinthia Vermut of Nickel Dime Cocktail Syrups. Jared is a former child actor, theatrical Lighting Designer, and Production Manager who hung up his theater robes to move into the hospitality industry.
A decade later he has won multiple awards for his drinks, syrups and bar program, including the Four Roses National Cocktail Challenge at Tales of the Cocktail, Jameson’s Movember competition, and was a finalist in Belvedere’s National Project (Red) competition in New York.
He lives with his wife Justine, their 5 year old twins Penelope and Violet and a litter of kittens who are looking for new families to love on.
About Absinthia Vermut:
Absinthia Vermut is an entrepreneur with a passion for making things that help others make better cocktails. Her first taste of absinthe was in 1996. She served her first bootleg bottles to friends a few months later on April Fool’s Day 1997, where she received the nickname, Absinthia. She continued making absinthe until suddenly one day, March 5, 2007 to be exact, the ban on absinthe was lifted. Never expecting absinthe to be legal in her lifetime, she knew she wanted to produce an organic absinthe.
In 2013, she legally changed her name to Absinthia (Vermut is on her birth certificate), trademarked it, and founded Absinthia’s Bottled Spirits, LLC in order to bring her organic absinthe to market. Finally able to sell her absinthe legally in September 2017, Absinthia™ Organic Absinthe Superieure began to appear in bars, restaurants, and bottle shops and won its first gold medal at the San Francisco World Spirits Competition 2018. Six awards and one year later, Absinthia Organic Absinthe is currently available in California, New York, and Louisiana. Absinthia is a member of the Women’s Cocktail Collective.
During this time, Jared Hirsch, bar manager of Sidebar Oaktown, approached her with his amazing spicy tamarind cocktail syrup. The two founded Nickel Dime Cocktail Syrups in 2014 with Caged Heat cocktail syrup and now have a line of four delicious syrups: Fairy Dust, Crimson Smoke, and Cherry Bomb.
Absinthia, trained in the martial art Muay Thai, earned her MBA from Babson College. She lives in Oakland with her two daughters and their Havanese pup.
Stuff we Mentioned:
Thanks for Listening!
Never miss an Episode - Subscribe!
Subscribe to our YouTube channel and you'll catch all new episodes as soon as they are released!
Follow the link in the button above to go straight to iTunes, or just search your favorite podcast app for "Mixology Talk Podcast"
What do you do when a coworker hates their job and makes your life miserable? Before you quit in exasperation, here are some ideas for trying to make things better.read more
Ever used Mead in a cocktail? It might just be the next big hipster beverage, and this week have we have Mead expert Samuel Boulton on the podcast to teach us all about it!read more
It’s already conference season! Bar Convent Brooklyn is coming in just a few weeks, and is a great event if you’re a bartender looking to learn and grow. Join us this week as we chat with their head of education (and a man who needs no introduction), Angus Winchester.read more
We believe great bartending is about hospitality and caring about your craft.
We're here to share what we learn and help our industry learn and grow.