Master Mixologist: CLAIRE THOMAS of the Kitchy Kitchen

Claire Thomas of the "Kitchy Kitchen" is an unabashed food and drink enthusiast. She was born and raised in Los Angeles and has turned the culinary arts into an intellectual and grumbling-stomach driven passion. Because of her proximity to great restaurants and food-stuffs, the dive into the culinary arena has been exciting for an inquisitive gourmand. Being a self-taught chef, coupled with her incurable curiosity about food has pushed Thomas to taste, create, and study anything and everything. Thomas works as a commercial director, food photographer, and writer, using her blog as an experimental playground. She hopes you enjoy reading about her adventures as much as she enjoys filming and writing about them.

Broadwayworld.com had the opportunity to interview Claire Thomas about her interest in mixology.

When did you first become interested in the cocktail culture?

I've always been a bit of a history nerd, so I was immediately intrigued by the story of the cocktail. It's so distinctly American, and surprisingly new, and I basically fell in love with the classic cocktail movement straight out of college. I've never been much of a cosmo/appletini girl.

What innovations in mixology and bartending do you find fascinating?

I love the farm to glass movement I've been seeing. Seasonal, fresh ingredients used in cocktails. The Library Bar at the Roosevelt does spectacular ones based on what's found at the farmer's market that day. You just get such unique and diverse flavor combinations that way.

How do restaurant and bar guests encourage your creativity?

Whenever I come across a unique flavor combination, I always store it in my mind some way. You never know how you can play with those combos later!

What are your preferred "classic cocktails" and why?

Honestly, I usually drink a shot of whiskey with an ice cube, so I like to keep it simple. For me, I want to taste the liquor, and I want it very very dry. So a classic old fashioned with barely any sugar, an american trilogy, or the Daahoud at Angel's Share in New York are all classics (or twists on a classic) I love.

What are some of your favorite infusions and how you like to use them in drinks.

Playing with simple syrups are a great way to subtly add flavor to your cocktail. I've made everything from smoked orange simple syrup for old fashioneds, to chamomile lemon syrup for a champagne cocktail.

Tell us about a few of your signature cocktails and why they are distinctive.

Like I mentioned before, I love simple cocktails. One of my favorite recent ones was playing with the idea of gin vs whiskey. The cocktail is gin based, but uses walnut liqueur, so it takes on an amber color and a gorgeous round flavor. http://www.thekitchykitchen.com/?recipes=/low/

Give us your perfect pairing for a cocktail and a culinary selection.

Martinis and oysters. Margaritas and fish tacos. Old Fashions and Apple Pie.

You can learn more about Claire Thomas by visiting her "Kitchy Kitchen" web site at http://www.thekitchykitchen.com/. Thomas posts some of her favorite drink recipes on the site. You can also follow her on facebook and twitter.

Editors Note: Stay tuned to Broadwayworld.com Food and Wine. Claire Thomas will also be featured in our "Chef Spotlight."

Photo Credit: Courtesy of Claire Thomas

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