IN THE SPIRIT FEATURING: Karl Steuck, Spirit & Spoon, Creative Director / Owner

TELL US A LITTLE ABOUT YOURSELF:

Hi, I’m Karl. I started this journey close to 20 years ago, while working in the food and beverage industry in the heart of the country. First cultivating my skills and love for hospitality behind the bar, and then as GM of two thriving restaurants on Lake Michigan, my passion for the restaurant business flourished. The Midwest was just the beginning, and in search of adventure and opportunity beyond Lake Michigan, I moved to Los Angeles. Since then, my unique brand of cocktail development has made its way throughout the city. Over the past 15 years, I've worked in a number of positions, and with a variety of clients on different projects, from curating bar programs, to developing creative content, to building partnerships with some of LA's elite, engineering specialty cocktails unique to their events with a healthy splash of personality. One job, in particular, proved to be a turning point in the path to creating Spirit & Spoon. While working as head of Business Development for LA’s second distillery since prohibition, the need for a photographer had me picking up the camera. Although unintentional at the time, shooting content for the brand got me started shooting my own drinkable creations...and that led me to launch this creative media business. Combining photography and content development with cocktail and social media consulting, Spirit & Spoon has earned the moniker of 'a one stop cocktail shop'. If it involves a cocktail and a smile, Karl's your guy! 

WHEN YOU ARE COMING UP WITH NEW DISHES OR DRINKS, DO YOU HAVE A SOURCE(S) FOR INSPIRATION?

Yes. They come from multiple sources, but mostly are inspired by whats fresh in season. Farmers market trips are always huge inspirations for me. Also, dining out and experiencing new food dishes ~ my mind almost always immediately tries to built the perfect cocktail pairing.

WHAT IS YOUR FAVORITE RECIPE YOU HAVE COME UP WITH USING AN ACC PRODUCT? WHAT WAS THE INSPIRATION BEHIND IT? 

The current one. The Tom Collins is a old favorite of mine, one of the first cocktails I learned to make, so when I tried the Georgia Peach syrup I knew exactly what I wanted to do ~ highlight the ingredients without losing all the nuances of the cocktail. I love Peaches and Basil together and also love adding salinity to my cocktails so the basil salt/sugar rim with fresh basil was a no brainer.

WHAT IS YOUR FAVORITE RESTAURANT OR BAR, WHAT DAY OF THE WEEK DO YOU RECOMMEND IT, AND WHAT KIND OF EXPERIENCE CAN A VISITOR EXPECT?

That's a tough one. I'm very fortunate to live in a city, Los Angeles, that has a diverse culture and dining/ bar scene. I tend to frequent many, but do usually gravitate towards weekdays and early hours when I know I can really cherish the experience without taking up valuable time & real estate for the establishment. I tend to always sit at the bar.

 

WHAT INFO ABOUT COCKTAILS DO MOST PEOPLE MAKING DRINKS AT HOME NOT KNOW THAT WOULD BE HELPFUL TO THEM?

Be inspired & learn from others, but honor your unique palate and find its voice. Be patient, don't overthink it, let it come to you. Have as much fun as possible ~ in everything you do.

 

ANYTHING ELSE YOU WOULD LIKE TO SHARE? 

We're all collectively stronger when we lift each other up. Be kind to yourself and others.

 

 


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