Mixing it up with cocktail mixologist Stephen Gaessler at AGO’s Frank

By Patricia Noonan

There’s a saying about life imitating art and at Frank, head bartender Stephen Gaessler puts in a lot of research to create and curate the cocktail program, inspired by artists and their work. The first time the Frank management team thought of creating cocktails designed to accent the exhibits, it was for the David Bowie Is exhibit back in 2013. That success inspired even more creative flair with cocktails like Monet’s Garden, one of the stunning drinks that was available during the Mystical Landscapes exhibit. Now, the Georgia O’Keeffe show (running until July 30, 2017) has Gaessler in full creative mode with cocktails to match. [Photo credit: Craig Boyko]

From science guy to world class mixologist, Stephen Gaessler’s degree in physics (U of T) seems a perfect fit for the research and study he sinks into this work. But it’s the advanced course in mixology he took in Stockholm at The European Bartender’s School that has helped him hone his skills; the focus was on pre-prohibition drinks history, making products, from bitters to tinctures, shrubs, and syrups, with a focus on the visual aspects of the cocktails. “I do lots of reading and research to visualize a cocktail I’m working on. Name creation is important too,” Stephen adds, saying that he has also learned a lot of art history along the way.

The Georgia O’Keeffe exhibit features floral cocktails after her famed artistic period of floral canvases. Georgia’s Bloom uses Hendrick’s Gin, which has a rose floral component in the botanical mix, St. Germain elderflower liqueur, which has an almost intoxicating aroma, lemon juice, wildflower honey syrup, grapefruit bitters for zing, Szechuan tincture and egg white with orange blossom water. Watching Gaessler make the drink is part of the show.

First, the ingredients get what’s known as a dry shake to blend the flavours, then ice is added for a short and vigorous shake to chill, but not dilute the ingredients too much. This also creates a voluminous layer from the egg white, which acts as a white canvas in the glass. The final touch is a stenciled flower from several he had made, spritzed with an edible organic "paint." Guests have been known to order several so that the cocktails arrive with different blooms, creating a bouquet effect.

And this is only one of the cocktails on the menu! Stop by Frank on your next visit to the AGO and experience the cocktail list for yourself. It’s a memorable addition to the gallery experience!

Cheers!