BARTENDER Magazine Spring 2024

CHRISTIAN JOHNSON

FOOD

HUMOR

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Nora Foley

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SOCIAL MEDIA: Julia Loffredo

SPECIAL CONSULTANTS: Alli Torres, Michael Cammarano, Jake Jacobsen, Rene Bardel, Robert Suffredini, Egon Gronau, James D. Zazzali, Dave Conroy, Chester Brandes, and over 260,000 readers and subscribers.

Welcome to the Spring 2024 issue of BARTENDER® Magazine, we’re glad you’re here!

We recently had the privilege of meeting the amazing competitors in the 2024 StarBack competition, presented by our friends at Don Julio. Eight incredibly talented finalists from across the country competed at the Dead Rabbit in New York, and the winner was flown to Los Angeles to bartend an after-party for Hollywood’s biggest night. You can read more about the StarBack program on Page 10 (and the winner Orestes Montero Cruz from Atlanta, on Page 12), and hopefully we’ll continue to be involved in this prominent initiative for years to come and can continue to introduce you to more remarkable bartenders from all over the U.S. who compete in this exciting program.

Also in this issue (Page 28), meet 2023 Bar Boss winner Mirian Dautaj from Drinkology in Queens, NY (who graces the cover of this issue), and Carlee Carvalko from Terminal Bar in Denver. Speaking of great bartenders and great bars, be sure as well to check out Alli Torres’ list of new trends, bars, and people to watch, Page 8.

In this Spring issue we’re also excited to bring you a terrific feature article from freelance food and beverage writer Pamela Vachon about the importance of good ice (Page 16).

As always, please know how much we appreciate and value your support of our magazine and our continued efforts to bring our friends and colleagues together within our pages.

Jackie Foley Publisher

Creative Creative

Cocktails

WATERMELON DELIGHT

11/2 oz. 21 Seeds Cucumber Jalapeño

1 oz. Watermelon infused simple syrup

1 oz. Watermelon Juice

1 fresh jalapeño

➜ Shake, top with club soda. Garnish with fresh

—Emily Grieco, Bartender & Winner People's Choice Award - 21 Seeds

"Girls Call the Shots" Cocktail Competition

Proving Ground Waterfront Dining, Highlands, NJ

POSTAGE STAMP

1 1/2 oz. Glenmorangie Original

¹⁄₃ oz. Elderflower Cordial

¹⁄₃ oz. Orgeat

1 oz. Lemon Juice

1 dash Orange Bitters

➜ Shake all ingredients with ice. Serve in a coupe. Garnish with a twist of orange zest on rim.

—Glenmorangie

Scotch Whisky

To be included in the next issue of BARTENDER ® , send your creative cocktail to info@bartender.com

LYCHEE LEMONADE MIMOSA

2 cans (15 oz.) lychee

3 medium lemons

1 cup white sugar

4 oz. Lychee Lemonade

1/2 oz. Yuza Syrup

4 oz. Prosecco/Cava/Cremant (brut in style)

Garnish with lemon or lime zest

➜ Take lemons & apply pressure with your palm, roll on countertop to soften, making easier to juice. Cut each lemon in half & use citrus juicer to extract juice. Strain juice through a fine-mesh sieve. Pour lychee & syrup into container. Add in fresh lemon juice & 1 cup of white sugar. Using a blender, blend the Lychee Mix on low for 30 seconds. Make sure to keep the Lychee fruit pulpy. Make sure the sugar is completely dissolved.

—Sue Kim, Playground ATX, Austin, TX

CHERRY BLOSSOM  HIGHBALL

11/2 oz. Hatozaki Finest Whisky

1/2 oz. Fresh Grapefruit Juice

¾ oz. Cherry Liqueur (Schladerer)

4 Cherries, Pitted High Quality Ice Club Soda (Fever Tree)

➜ Muddle pitted cherries in a cocktail shaker, then shake cherries, grapefruit juice, cherry liqueur and whisky over ice. Strain into a glass filled with ice, and top with club soda and a cherry garnish.

—Ethan Fixwell

ETHAN FIXELL

Good Thoughts

11/2 oz. Ashwagandha clementine tea

infused hat trick gin

¾ oz. Acid adjusted pineapple juice

1/2 oz. Calendula flower honey syrup

1/2 oz. Italicus

bergamot liqueur

1 egg white

Dehydrated orange wheel and calendula flower, Garnish

➜ Combine all ingredients. served up in a coupe

—Ruth Wetenhell

Bar Manager

Herd Provisions

Charleston, SC

Cristallino

2 oz. LALO Blanco

Tequila

1/2 oz. Ancho Reyes

Chili Liqueur

1 oz. Lime

¾ oz. Agave

Basil

➜ Combine all ingredients. Shake & strain over frozen butterfly pea tea ice cube.(Butterfly pea tea is a pH sensitive tea that changes color from blue to purple when acidity touches it)

—Jocelyn

Jolley Head Bartender Michaels on Naples Long Beach, CA

Polynesian Spritz

Taha’a Vanilla Infused

Campari

Homemade Passion Fruit Syrup

Smirnoff Vodka

Red Vermouth Champagne

—Aurélie Marie, Bar Manager, Conrad Bora Bora Nui

The Empress Rose

Empress Gin Rose

Lemon Juice

Simple syrup

St. Germaine

Topped with prosecco

Garnished with edible rose petals

—Madison Odlin

Assistant Food & Beverage Manager, The Driskill, Austin, TX

Trends, BARS

THE FACES MAKING WAVES & BARS

BY ALLI TORRES

As the snow melts and we climb out of hibernation, it’s time to spring forward and hype up for a new season of trends, bars, and the faces making waves. We’re going to dive (pun intended) into some personal favorites we ventured to this year, and some up-and-comers we just can’t shut up about.

Reigning from home sweet home, New York City, Romeo’s is a St Mark’s revival raised on the shoulders of Evan Hawkins. Neon-soaked pink lowlights offer a 90’s feel (if you couldn’t tell by the name, a nod to the DiCaprio version) with one of the better bar programs this season. Must have? The Pistachio Mai Tai. It comes in an elongated pilsner, fantastic texture and a mint bouquet bigger than my Valentine’s Day gift. Also, ummm their highball menu? Exquisite and pulled all from the tap - not only do you praise the flavor, but also the

technique to execute this.

Next up, a nostalgic new concept… Tiger Bar in Nashville. A nod to the 1930s sideshow, transporting to a bygone era. The extensive menu mixes classics, signatures, and innovative shaved ice cocktails! A unique highlight is the Tom Thumb, a miniature martini that packs a punch. There’s also a Zoltar machine and a Love Tester for all your fortune-telling needs.

Murray’s Tavern, a Nickel City sister in Austin, is Travis Tober’s spot that he’s wanted to open for a decade. Inspired by the likes of old NYC taverns, it’s a neighborhood joint that welcomes all walks of life. Offering prime rib to fish & chips, and Rob Roy’s to a cold pint of Guinness, it has a little something for everybody. The vibe is dimly lit, cozy, and transformative. On the menu is a frozen Brandy Alexander in addition to Grandma Murray’s Rob Roy, two

Romeo's, NY

of Travis’s grandmother’s favorites, in homage to her life well-lived.

We cannot be more excited about Robbie Felice’s new opening this summer Bar Mutz in Westwood, NJ. I was able to snag a minute from Tommy Voter, Director of Ops, to chat through inspo points. Their riff on a Ramos Gin Fizz, it has the froth grow in a coupe! He can’t wait to see the look on people’s faces as the foam rises about the edges. On the other side of the debate, a clarified NY Sour. The crystal-clear liquid is suspending a big cube in a glass you could read the newspaper through! Topped by a Lambrusco egg white foam. Tommy gets that we live in the time where the phone drinks first, so he wants to bring the WOW factor, without the gimmicks. Steeped in Italian spirits and amaro liqueurs, the menu is maintaining authenticity with an edgy spin. I’m beyond thrilled to see what these guys do this year!

The team of Better Days in Miami came together to run a pop-up at Casa Tiki, which is turning into their own concept this summer. Elevated yet unpretentious, where community and hospitality come first, it has a 1970s / 1980s “vintage basement” aesthetic (arguably the best description I’ve ever heard, from their fearless leader of the bar, Lexi). The space is created with the industry in mind, creating a place where our friends who work in the bar and restaurant business will receive that same hospitality they provide to others every day. Think Cheers but in 2024. They also plan to partner with food vendors and businesses to help support the local community in Little Havana. Swing in and ask for the Papaya God, tequila based with papaya, peanut, coconut, cilantro, citrus and a bit of heat.

Moving on to our nation’s capitol… Snappy’s is a place that makes my tiny cold heart sing. A true BAR. I love everything about this place, especially the dino chicken nuggets. (You read that right.) They’re not trying to reinvent the wheel, rather, in a city where everyone misses home (or just people from DC who are tired of fluff) Snappy’s wants everyone to feel at home. It’s not meant to be shiny, and people from everywhere say it reminds them of their “favorite bar back home.” The signature (which I fully expected to be a beer & a shot) is the Ranch Fire, a take on a Ranch Water but with some smoky flavor from mezcal and heat from Tajin. Hey, where there’s smoke, there’s fire.

And finally, back to Miami where the newly launched MODE is getting all the buzz it deserves. Housed in an 80-year-old building used as a Cold War fallout shelter, MODE features distressed wooden walls that exude a relaxed, inviting atmosphere. Atop their exquisite signatures is the Miami Spice, which combines mezcal, merlot, lemon, a 24-hour housemade spicy tincture, Angostura, and topped with a spicy mango cube. It’s a harmonious blend of flavors that encapsulates the spirit of Miami.

Tiger Bar, TN

MELANIE RUSSELL

2024 StarBack

PHOTOS BY AARON MOSES ROBIN

StarBack 2024 presented by Tequila Don Julio was a huge success and we at BARTENDER® Magazine were so grateful to be a part of it for the second year in a row. This year, we did eight total stops around the country where one winner would bartend Hollywood’s Biggest night with Global Bartending Champion Charles Joly! One finalist from New York, Chicago, Tampa, Phoenix, Columbus, Atlanta, San Francisco, and Austin would compete in the finals in NYC!

This year’s competition was not only bigger but also had new fun and engaging rounds for each competitor to showcase their creativity with Tequila Don Julio.

For the first round in the regionals, the competitors had to make a “Daytime style” cocktail using Tequila Don Julio Rosado, which was a great way to kick off the competition. Next,

they were asked to make a cocktail with the newest member of the Don Julio Family, Tequila Don Julio Alma Miel! Finally, their last drink had to be a “high-energy” cocktail featuring Tequila Don Julio 1942! After these three cocktails were made our amazing judges at each location tallied up the scores and named a winner.

Each of these amazing finalists was flown to NYC to compete at one of the world's most iconic bars.

For the finals, our amazing finalists were tasked with three final rounds and judged by an incredible crew. BARTENDER® Magazine’s own, Jackie Foley, Charles Joly and the 2023 StarBack Winner, Tia Barrett

The stage was set and round one challenged each competitor on their speed and efficiency as they had to make a Tequila Don Julio Blanco Marg, Tequila Don Julio Reposado Paloma,

REGIONAL WINNERS (from left to right)

Dakota Davis•San Francisco

Ivan Toxqui•NYC

Orestes Cruz • Atlanta

Michael Ching•Columbus

Bridget Kimbell•Austin

Brenda Juarez• Phoenix

Santiago Cobar•Chicago

Ki Choe•Tampa

and a Tequila Don Julio Añejo Old Fashioned. For round two, the finalists were able to showcase themselves in the glass as they were allowed to use the full Don Julio Portfolio to make their own original cocktail. Finally, to prep them for the grand prize, they were asked to make an award-worthy cocktail using Tequila Don Julio 1942. The judges tasted some incredible cocktails throughout the finals but there could only be on winner and Orestes Cruz from Atlanta was crowned the StarBack 2024 Winner!

Thank you to everyone who helped bring this to life and to all who competed and judged around the country. We at BARTENDER® are so grateful to have met so many amazing people during this competition and hope to see them all again very soon. Special thanks to Adrienne Smith, Lisa Petrella, Charles Joly, Tia Barrett, and Tequila Don Julio Brand Team at Diageo.

Judges Charles Joly, Jackie Foley, and Tia Barrett (right) standing with winner Orestes Cruz.

Turn the page to read more about StarBack 2024 winner, Orestes Cruz

Featured Featured BARtender

OORESTES MONTERO CRUZ ATLANTA, GA

restes Montero Cruz is a Bartender and visual artist living and working in Atlanta, GA. Growing up between Mexico City and New Orleans, Orestes is inspired by the cultures of his hometowns, as well as the years he spent in the Basque Country of Spain. Cruz has been in the hospitality industry for 10 years, perfecting his craft and expanding his expertise in the agave spirits and technique. Orestes has most recently been a Top 10 finalist in the Most Imaginative Bartender competition

SIGNATURE COCKTAIL

Another World

2 oz. Tequila Don Julio 1942

3 Apple Slices

5 Basil Leaves

¾ oz. Fresh Lime Juice

1/2 oz. Honey Syrup

1 teaspoon Dry Vermouth

1 teaspoon Cream of Coconut

1 dash Orange Bitters

➜ In a shaker tin, muddle apple and basil gently. Add Tequila Don Julio 1942 and remaining ingredients. Shake with ice. Double strain using a fine mesh strainer into a chilled Nick and Nora glass. Garnish with a thin apple slice half coated with ground black pepper.

(Bombay Sapphire & TOTC), a finalist in the Woodford Reserve Manhattan Experience, a Patron Perfectionist regional finalist, and is currently Top 30 in the 2024 USBG Presents World Class Sponsored By Diageo competition. And now the winner of Tequila Don Julio StarBack program where he will batch cocktails for the stars on Hollywood's Biggest Night! He uses his travels and love for film and history to create cocktails that spark a conversation and transport you to another world.

Orestes Cruz joined Charles Joly and Israel Barón to bartend the Governors Ball

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BROOKLYN’S FORT HAMILTON DISTILLERY RAISES A GLASS TO DOUBLE BARREL BOURBON AND RYE

BY PARKER PELLHAM

Just beneath the Verrazzano Bridge on the edge of Brooklyn, where the echoes of history meet with the clink of glasses, Fort Hamilton Distillery stands as a beacon of liquid artistry since 2011. As founder Alex Clark, a seasoned veteran of the bartending scene, prepares to launch Fort Hamilton’s Double Barrel Bourbon and Double Barrel Rye in April, his hub of heritage and innovation is poised to elevate the spirits scene once again. These offerings, set to be available in 1-liter bottles, aren’t just a testament to Fort Hamilton’s commitment to the finest local ingredients but also a reflection of Clark’s philosophy of crafting high-quality products at a bartender-friendly price.

“The best thing about making our own product is that we stand behind it; it’s our recipes,” notes Clark. “We have a philosophy to make better-quality products at a price that bartenders can enjoy. As a bartender myself for many years, I’m sensitive to that.”

This commitment to quality and authenticity infuses every aspect of Fort Hamilton’s repertoire. Take, for instance, their meticulously crafted New York Manhattan, showcasing locally

grown rye, or their innovative take on redefining classic cocktail ingredients, like using fresh citrus in the New World Gin. These examples highlight Fort Hamilton’s dedication to pushing the boundaries while staying true to the essence of mixology.

Anticipating the launch of the Double Barrel Bourbon and Double Barrel Rye, it becomes evident that Clark’s vision isn’t just about creating exceptional spirits but also meeting specific needs of bartenders. Responding to demand to keep cost per serve down, these new offerings embody Fort Hamilton’s principle of being built by bartenders, for bartenders.

Clark’s journey toward establishing this principle wasn’t an overnight development. Reflecting on European travels alongside his father and brother, the founder attributes these experiences as the cornerstone of his

worldly palate and passion for cuisine. “At an early age, I was exposed to some interesting flavors and had started to grasp that things weren’t all just Sunday roasts,” he reminisces.

During Clark’s teenage and young adult years, this palate continued to broaden, highlighted by his exposure to Chibuku while teaching in Zimbabwe – a corn-based brew considered the “Guinness of Africa.” Upon returning to London shortly after, however, Clark ventured into a role as an exotic currency options broker. Despite his overall dissatisfaction with the job, it served as the catalyst that led him to New York, marking the true beginning of Fort Hamilton.

It was here that Clark left the broker industry and began bartending at the Eastside Company, owned by proprietors of the famous Milk & Honey Bar. This influential establishment, a pioneer in modern speakeasies and origin of cocktails like the Paper Plane and Penicillin, played a crucial role in shaping his mixology journey. This time served as the foundation for Fort Hamilton, where Clark gained invaluable inspiration and mentorship for the brand we know today.

As the echoes of Fort Hamilton’s rich history meet the anticipation of the upcoming launch, founder Alex Clark’s journey from bartender to distiller comes full circle. Rather than a mere spirits unveiling, it’s a testament to Clark’s commitment to crafting top-tier, bartender-friendly libations where each bottle tells a tale of innovation. To experience this innovation firsthand, Fort Hamilton openly invites bartenders to its tasting room in Industry City, Brooklyn, where they can shoot some pool, savor exceptional drinks and take part in Fort Hamilton’s ever-living history.

SIce The Price of

IIce Ice ce

BY PAMELA VACHON

imply put, ice has never been hotter. Cocktail ice has seriously evolved over the past decade, with industry experts noting that the last five years have seen a huge increase in interest for clear and large format ice. “In the last 20 years everyone started using fresh juice, getting nice glassware, and sending their staff to all kinds of training,” says Andrew Amron, owner of Gainsville’s Ice Doctor. “[Ice] needed to get the same amount of attention.”

With ice expert Camper English demystifying directional freezing in “The Ice Book,” and clear ice delivery springing up throughout the country, many bars now have ice programs that go beyond standard ice machines and silicone molds.

Ice obviously matters when it comes to quality. “I am a firm believer that ice is the most important ingredient that you put in a glass,” says Alexa Delgado, Director of Bars for Miami Beach EDITION. “Nobody wants a watered down drink or one that’s too

“I am a firm believer that ice is the most important ingredient that you put in a glass.”

strong. You want something balanced, and having the perfect ice allows you to do that consistently,” she says, whether that’s pebble ice for tropical cocktails, Kold-Draft cubes for carbonated highballs, or clear, large format ice for spirit-forward rocks cocktails. Not to mention the aesthetic of clear ice. “It can be breathtaking,” says Tony Gonzales, CEO and founder of Ghost Ice and The Ice Designer. “When you see a diamond-cut, clear cube in the glass, and the bartender pours the Old Fashioned over the diamond…it’s gorgeous. It’s fine dining.”

—Alexa Delgado, Director of Bars for Miami Beach EDITION

While there is a wow factor, some believe consumers have come to expect fancy ice as a given, especially in light of cocktail influencer culture, as well as programs such as Netflix’s “Drink Masters” bringing high end cocktail creation to the mainstream. “I think our biggest challenge now is that people expect it,” says Delgado, “so there isn’t always that surprise and delight moment, because it’s so saturated on social media.”

Gonzales notes, during the pandemic, a

rising interest in cocktail making among non-industry people also shaped consumer expectations. “Everyone that was making cocktails at home had also learned to make clear ice,” he says. Following the ease of COVID restrictions, “one of the first things that got cut from high end bars was ice programs,” he says. “Customers who had been making clear ice at home were like, ‘what the heck is going on?’” Eventually, post-COVID demand for clear ice skyrocketed. Gonzales created Ghost Ice in order to empower bars to make their own, less expensive clear ice, but ice delivery is also on an upward trajectory. “We’re waitlisting people,” says Amron, of his market in central Florida.

“Depending on what type of ice you’re using, it bleeds into the drink. You’re gonna get cloudy ice, and that cloudiness is a lot of calcium, with flavors and smells that get trapped in the ice.”

—Tony Gonzales, CEO and founder of Ghost Ice and The Ice Designer

While patrons are becoming aware of the importance of good ice, they aren’t always aware of its associated cost, which isn’t something that simply gets made in-house from a public utility. Rising cocktail prices may create sticker shock, but, “If we’re not accounting for the cost of specialty ice in a cocktail or rocks pour, it’s absolutely decimating our profitability,” says Delgado, especially in markets where clear, large format ice can cost upward of $2.50 per cube or more, if they are imprinted with logos, or incorporate gold leaf or flowers. Even bars who carve their own clear ice have to factor in the labor cost of doing so. Ice businesses themselves have costs that not only include the equipment, space, and labor to create and carve custom ice, but also the necessary overhead to obtain food handling permits, and maintain a delivery mechanism.

Most bars paying for specialty ice simply build it into the price of cocktails, however some bars include an upcharge for good ice as a separate line item. “I’ve got a few accounts that don’t build the ice cost into anything,” says Amron. “So every time they use one of my cubes, that receipt is going to show what they’re charging. And their usage is way lower than accounts that just build the cost in.” With an increase in a cocktail’s printed cost by a dollar, not only does it cover the cost of the large cube, which Amron charges about 70 cents for, but it also turns the bar an additional profit.

Spirit pours on the rocks, however, can be a potential source of controversy. Clear, large format ice is better for maintaining the integrity of the spirit, controlling both temperature and dilution. “Depending on what type of ice you’re using, it bleeds into the drink,” says Gonzales. With big rocks made without directional freezing, “you’re gonna get cloudy ice, and that cloudiness is a lot of calcium, with flavors and smells that get trapped in the ice,” he says. “If you pour whiskey over it and look closely, you’ll start seeing floaties,” which are calcium bits melting out of the ice. “It actually looks kind of gross.”

But even the perception of being charged for ice on rocks pours incites passion. “I have been the receiving end of guests that get angry,” says Delgado, who recalled an instance where someone found her on instagram to complain about having been charged for ice, which wasn’t even the case — Delgado’s bar includes an upcharge for spirit pours, rocks and neat both, to account for the additional half ounce portion, not for the ice.

“The conversations are getting easier the more customers get accustomed to seeing good ice,” says Amron. “If they’re asking for a big rock, they’re probably aware that there may be an additional charge.” Gonzales concurs: “We tried many different ways of doing it,” he says, training staff to give a good cube for spirits above a certain price point, and offering one or the other, with the upcharge stated, for spirits costing below that point. “I’m telling you, if it was in a group setting, and someone said regular ice, and another asked for good ice, when it came to the table and everyone oohed and ahhed, the next round everyone was getting good ice. Most people that pay for value, don’t worry about paying for value.”

Pamela Vachon is a freelance food and beverage writer based in New York, NY, whose work has frequently appeared in Wine Enthusiast, SevenFifty Daily, and VinePair, among others. Formerly a bartender at New York's 2-Michelin star restaurant The Modern, she is also a certified sommelier and leads wine, cocktail, and cheese tastings through Night Inn Experience and New York's Murray's Cheese. Pamela is also a voiceover artist and musician.

Spring Sips

1SAKURA SYRUP RECIPE:

8¾ oz. Water

1 oz. Sakura Powder

171/2 oz. White Sugar

➜ In a saucepan, bring water to a simmer. Kill the heat and add the Sakura Powder. Let steep for 5 minutes. Add sugar. Bring back to a simmer.

Let simmer until all sugar is dissolved

Remove from heat.

Cool to room temperature. Store in the refrigerator for up to one week.

Yield: 16 oz

Cherry Bounce Highball

2 oz. Nikka Days Japanese Whiskey

¾ oz. Sakura Syrup1

1/2 oz. Lime Acid2

4 oz. Soda Water3

➜ In a vessel, add ice and combine all ingredients. Give a quick stir to combine. Top with Cherry Foam. Express peel over the cocktail and dust with Sakura Powder. Enjoy!

—Not Too Sweet Ventures (@ntsventures)

2 CHERRY FOAM RECIPE:

2 oz. Luxardo

Cherry Syrup

1 oz. Luxardo

Cherry Liqueur

4 Egg Whites

➜ In a iSi whipper canister, combine all ingredients. Seal the canister. Shake vigorously for 1015 seconds. Charge

canister with 1 nitrogen charger. Shake again for 10-15 seconds.

Store in a refrigerator or on ice until ready to use.

3 LIME ACID RECIPE:

30 oz. Water

1¼ oz. Citric Acid

1/2 oz. Malic Acid

➜

In a non reactive container, combine all ingredients. Stir until acids are dissolved.

Store in a refrigerator until ready to use.

Yield: 1 quart

SWIZZLE MEDIA/ALEC

JULIAN GARZA

Kalimera

1 oz. Orange juice

1 oz. Peach nectar

4 oz. Sparkling Rosé (of choice)

1 Thyme sprig

➜ Add ice, orange juice, peach nectar and sparkling rosé to a wine glass. Gently stir. Garnish with thyme sprig. Serve immediately & enjoy!

—Thomas Mizuno-Moore Senior Beverage Manager

Aba, Austin, Texas

Lady on the Lake

¾ oz. Botanist Gin

¾ oz. Fords Gin

1/2 oz. La Belle Peach Schnapps

1/2 oz. St. Germain Elderflower Liqueur

1/2 oz. Lavender syrup

¾ oz. Lemon juice

4 dashes orange bitters

➜ Add all ingredients to the shaker tin. Add ice and shake for 7 to 10 seconds. Double strain into a coupe. Garnish with a fresh lavender sprig.

—Leif Jennings Senior Beverage Manager Uptown Sports Club, Austin, TX

Libary Libary

The Tequila Ambassador V.O.

By Tomas Estes, Jesse Estes, Phil Bayly and Mitch Wilson

Available at Wonkpress.com

$60

➨ The Tequila Ambassador V.O. is a new 408-page book that documents the legend, legacy, and learnings of the late drinks industry icon, Tomas Estes. Inspired by the original book of the same name - co-authored by Tomas in 2012 with Simon Difford and Ian Cameron - this new iteration is crafted by agave ambassador Phil Bayly, Black Tot Rum Ambassador Mitch Wilson, and Tomas’ son, Jesse Estes. It offers dedicated sections covering Tomas’ biography, tequila culture, the making of tequila, stories from the road, and insights from other tequila luminaries. Written from a series of interviews leading up to Tomas’ death, The Tequila Ambassador V.O. is an essential volume for the next generation of Tequila enthusiasts that pays homage to his unique philosophy on life.

A QUICK DRINK: The Speed Rack Guide to Winning Cocktails for Any Mood

By Lynnette Marrero and

Ivy Mix

Available on Amazon.com

$27.50 hardcover

➨ A Quick Drink, which features over 100 recipes from more than 80 international bartenders, expands on this model of high-energy efficiency as a guidebook to creating both original and classic cocktails at home, with drinks that range from approachable to ambitious. Offering recipes from more than a decade of Speed Rack participants and including original recipes from both Marrerro and Mix, the 272-page hardcover book is a manual for making winning cocktails confidently and efficiently at home, based on both what is on your bar cart as well as the occasion, be it a long day at work or a celebration with friends. Shining a spotlight on the most influential women behind the bar today and their inventive drinks, this hot pink celebration of the incredible Speed Rack community is an unconventional, inspiring resource for home bartenders and professionals alike.

Cowboy Cocktails 60 Recipes Inspired by the American West

By André Darlington

Available on Amazon.com

$19.95

➨ Take a swig of the Wild, Wild West with 60 historically inspired cattle kingdom cocktails. Based on trail life after the Civil War, the cow towns at the time, and on the drinks enjoyed there, Cowboy Cocktails gives you a true taste of the cowboy lifestyle. With whiskey-, tequila-, and gin-based cocktail recipes complemented by some serious cowboy lore, this cocktail book full of captivatingly photographed cowboy drinks will transport you to the rough and wild times of the American Old West. At your next cocktail hour, saddle up and enjoy a Dead Man’s Hand, Watermelon Ranch Water, or a Tombstone Tonsil Painter. Every cowboy enthusiast who enjoys a good drink needs this book in their cocktail-recipe arsenal.

COOKING with

Coco Cauli Curry

15 oz. Coco Lopez® Coconut Milk

4 cups chopped sweet potato

1 yellow onion

1 head cauliflower

2 Tbsp.olive oil

1 Tbsp. kosher salt

2 Tbsp. curry powder

1Make the rice.

2Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.

3Heat 2 Tbsp. olive oil in large nonstick skillet over medium-high heat. Add onion & saute, add sweet potatoes & saute. Add cauliflower & ½ tsp. kosher salt & saute another 5 minutes. Stir in 2 Tbsp. curry powder, 1 Tbsp. garam masala, 1 tsp. cumin, and ¼ tsp.cayenne.

1 Tbsp. garam masala

1 tsp. cumin

¼ tsp. cayenne

28 oz. can diced tomatoes

15 oz. can chickpeas

4 cups spinach leaves

Cilantro, for garnish Brown or white rice, for serving

4Add diced tomatoes & Coco Lopez® coconut milk. Bring to a boil, cover, reduce heat & simmer for about 10 minutes until the cauliflower & sweet potato are tender.

5Drain & rinse chickpeas. When vegetables are tender, add chickpeas & 4 cups spinach & stir 2 minutes until spinach is wilted. Add another ½ tsp kosher salt to taste.

6Garnish with chopped cilantro, serve with rice.

Coconut Water Chocolate Chip Cookies

1/4 cup Coco Lopez® Coconut Water

2¼ cups Coconut Flour

1/2 tsp. baking soda

1 ¼ cups coconut oil

1 1/2 cups Coconut Palm Sugar

1 teaspoon sea salt

2 teaspoons vanilla extract

2 large eggs

2 cups dark chocolate chips

1Preheat oven to 350 degrees.

2In a small bowl, whisk together coconut flour & baking soda; set aside.

3In a blender, combine coconut oil & coconut palm sugar. Blend on medium speed until mixed well.

4Reduce speed to low & add sea salt, Coco Lopez® coconut water, vanilla extract, & eggs. Beat for about 1 minute. Slowly add flour/baking soda mixture until combined. Stir in the chocolate chips.

5Drop tbls size balls of dough (2 inches apart) on a baking sheet lined with parchment paper. Bake until cookies are golden brown,15 minutes. Makes approx 30 cookies.

Wine Featured Featured

CRÉMANT DE BOURGOGNE BRUT

SIMONNET-FEBVRE

Maison Louis Latour bought Simonnet-Febvre in 2003. Today, it is led by Paul Espitalié who has brought a new dynamic while keeping its independence, running it as a separate enterprise with its own house style. Simonnet-Febvre has been producing its sparkling wines using the méthode traditionelle since 1840. It is the only Maison in Chablis to produce Crémants de Bourgogne which consist of 60% Chardonnay and 40% Pinot Noir.

For further information: www.louislatourwine.com

AVERAGE AGE OF THE VINES

AGEING

2 to 3 years.

SERVING TEMPERATURE

Between 6° - 8°C.

SITUATION

The Chardonnay is sourced from the Chablis vineyards, and the Pinot Noir grapes are from the slopes of the Grand Auxerrois, located a few kilometers from the Chablis vineyards.

TASTING AND FOOD PAIRINGS

A harmoniously balanced crémant with fine bubbles, a persistant foam and a wonderful length in the mouth. It is fresh and powerful on the nose with aromas of citrus.

Drink this crémant as a chilled aperitif, as it comes, or with a liqueur such as crème de cassis. Why not even drink it throughout a whole meal.

PRESS REVIEWS

➜

Crémant de Bourgogne Blanc

Brut NV - People's Choice Wine

Awards - Winner

➜

Crémant de Bourgogne - The

Guardian - UK - December 2022 -

"A stylish, invigorating aperitif"

➜

Crémant de Bourgogne Brut - 87 pts - IWSC 2021 winners

BEST IRISH DRINKS: $14.95

The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.

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Bartenders don’t rely on just anyone to create the most classic American drink. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps.

Now, you can get your martinis straight from the top—from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only martini book you’ll ever need.

WE ACCEPT THE FOLLOWING CARDS: end check or money order to: BARTENDER® Media, P O Box , , N J 07 (Extra shipping fee will be charged for Canadian & foreign customers) www.bartender.com or www.mixologist.com or e-mail barmag2@gmail.com ALL

RTs Featured Featured

MIXOLOGY-LEVEL COCKTAILS WITH NONE OF THE PREP

Inside Brody’s Crafted Cocktails’ Line of Award-Winning, Pre-Made Cocktails

Brody’s Crafted Cocktails offers premium spirit-based crafted cocktails, in classic and imaginative flavors, expertly blended and designed to simplify and elevate any celebration: simply uncork, pour over ice, serve and enjoy.

The brand was founded by Cristy Neunson, who had been searching for a consistent expression of her favorite cocktail, the French75, that she could take with her to parties, as an alternative to beer or wine. The insight that batching cocktails was time-consuming and expensive led to her creation of hand-crafted, pre-made cocktails.

“Spirits-based ready-to-serve cocktails continues to be one of the only expanding categories in alcoholic beverages,” states Cristy Neunson, Co-Founder of Brody’s, “and savvy consumers continue to search for the best spirits-based premixed cocktails available. The positive reception by consumers, retailers, and distribution partners, validating the focus and effort in bringing an exceptional cocktail experience to market, is truly humbling. The energy and excitement we are receiving in our new markets continue to support our goal in providing the highest quality, most unique and authentic cocktail experience to Brody’s

BRODY’S EIGHT AWARDWINNING CRAFT-STYLE COCKTAIL OFFERINGS

Air Mail: Rum infused with rich honey, bright lime and earthy aromatic bitters

Minted Mule: A minty mingle of vodka and spicy ginger with a splash of lime

Touch of Grey: A bittersweet blend of vodka, black tea, bergamot, black raspberry and honey

French 75: Notes of bright juniper gin with a tart lemon kiss and a lingering licorice finish

Black Orchid: A fresh bouquet of vodka, fruit and flowers, featuring black raspberry, citrus and violet

Leading Role: Rich notes of charred oak take center stage with peat, ripe berry, vibrant orange blossom, and zesty lime undertones also starring in this complex, one-of-a-kind bourbon-based cocktail.

Peach Cosmo: White Georgia peach adds a sweet Southern spin to this bright and tangy Cosmo with accents of tart cranberry and blood orange.

Classic Mai Tai: A simple rum cocktail with classic notes of toasted almond, tangy lime, and sweet orange with subtle hints of pineapple and fresh mint for authenticity.

“Spirits-based readyto-serve cocktails continues to be one of the only expanding categories in alcoholic beverages.”

—Cristy Neunson, Co-Founder of Brody’s

newest fans,” she states.

Inspired by the spirit of their founder’s first puppy – who was always the life of the party and the perfect companion to life’s memorable moments – Brody’s pledges a percentage of their proceeds to benefit pet-related non-profits and animal rescues.

Mirian Dautaj

Introducing the 2023 Bar Boss Drinkology NYC

MEET THE NY BARTENDER WHO STIRS WITH PASSION, SHAKES WITH TECHNIQUE, AND ADDS LOVE TO ALL HIS CONCOCTIONS.

Written by Anne-Marie Pritchett

MIRIAN DAUTAJ WAS VOTED IN by the public as the 2023 Bar Boss. This distinguished gentleman is the owner, lead bartender, and face of Drinkology NYC, an upscale cocktail bar and restaurant in the Long Island City/Astoria section of Queens, NY. This is where Mirian orchestrates a symphony of flavors and experiences, stirring up quality cocktails and completely intoxicating the senses. He is a showman of sorts and a most gracious host who has been charming his customers with wit, knowledge, and custom-crafted

concoctions for decades. “As someone with 18 years of experience in Albania and Europe, I’ve honed my craft and developed a deep passion for mixology. With over 20 personal recipes under my belt, I take great pride in my ability to create cocktails tailored to the preferences of each individual customer,” he said.

Mirian meticulously pours everything, from the classic Aviation to his original creation, the Josephine Noir, with pride, passion, skill, and a charming smile. From his early days in Europe to the vibrant bar scene of NYC, Mirian’s journey is not just about mixing drinks but creating an enticing vibe that resonates with patrons. Five years ago, he brought his skills to New York, working in high-end cocktail bars and a speakeasy, immersing himself in the diverse and dynamic cocktail culture.

Drinkology NYC, brought to you by Fratellini Restaurant Group (FRG), the Queens-based

Queens Delight Specialties

(pictured above)

Cilantro and Pepper Infused Mezcal, Avocado Puree, Lime Juice, Tajin Rim

Remmy Style

Vodka, Martini Vermouth, Lemon Juice, Fresh Mint Leaves, Thin Ginger Slices, Pineapple Syrup

Josephine Noir

Vodka, Bubble Gum, Lime Juice, Blackberry Syrup, Coconut Powder

Photography: Dave Laus | Locati on: The Americano Scott sdale Hair/Make-up: Haley Lane | Wardrobe/Styling: Luxe & City

company that operates several fast, casual dining establishments at the TWA Hotel Food Hall at JFK Airport, offers a fusion of classic and modern American cuisine, complemented by thoughtfully curated décor. The distinctive charm of Drinkology lies not just in its cocktails but also in the ambiance, which seamlessly blends European influences with American culture, creating a bar where people fall in love and friendships are forged. Even marriages are celebrated—a testament to the magic that happens when people gather over finely crafted drinks. FRG’s commitment to excellence is evident in the meticulous details they incorporate into every aspect of Drinkology. The attention to detail extends to the cocktails themselves— classic drinks like the Old Fashioned are elevated with unique twists, like washing the glass with maraschino and orange peel to impart a depth of flavor. The uniqueness goes beyond liquid creations to the physical presentation. Mirian invests significantly

in diverse glassware, sometimes even altering shapes with a torch for an extra touch of flair.

Beyond mixology, Mirian actively engages with the community through charity events and donations, positively impacting Queens. His commitment to his community is evident, with patrons traveling from Long Island, Manhattan, and New Jersey to experience the unique offerings at Drinkology. Mirian acknowledges the support of locals, who have played a crucial role in the bar’s success. “My commitment to crafting unique and unforgettable experiences for my patrons sets me apart. I love to engage with my customers, learning about their tastes and preferences and then using that knowledge to create personalized cocktails right before their eyes. This dedication to providing exceptional service has earned me a loyal following over the years. Each visit

Quick Facts

Signature drink: Queens Delight

Drink of choice: Champagne

Most underrated spirit: Rum

Most popular beer you serve: Duvel Ingredient/garnish you love to work with: Dry orange, mint

Least fave ingredient/garnish to work with: Olives

Nickname: Remmy_Style

Celebrity to play you in a movie: Johnny Depp

Favorite movie centered around a bartender: Cocktails and Dreams

Happy place: Home is my happy place

@drinkologynyc | @miriandautaj Drinkologynyc.com

43-04 34th Ave

BEING A GREAT BARTENDER IS NOT JUST ABOUT MIXING DRINKS; IT’S ABOUT CREATING AN EXPERIENCE, CONNECTING WITH PEOPLE, AND LEAVING A LASTING IMPRESSION.

to my bar promises a one-of-a-kind experience, and I am dedicated to ensuring that every guest leaves with a memorable taste of my craft.” The cocktail recipes at Drinkology aren’t regular drinks; they tell stories. Each has a narrative, like the Josephine Noir, inspired by a secret love story from France.

Looking ahead, Mirian and FRG envision Drinkology to become a household name, aiming to be recognized among the 50 best bars in the US. Follow Mirian on Instagram @drinkologynyc to learn about exciting new cocktails and special promotions.

Long Island City, NY 11101 (917) 396-4144

Colossal is a nationally registered professional fundraiser that inspires people to advocate for themselves and those in need. Colossal’s Bar Boss competition serves as a fundraising campaign for DTCare, a United States 501(c)(3) public charity organization. Bar Boss brings together thousands of bartenders nationwide to vie for the prestigious title and raise awareness for Kind Campaign.

Colossal proudly supports Kind Campaign through the Bar Boss competition. Kind Campaign is an internationally recognized nonprofit organization that brings awareness and healing to the negative and lasting effects of girl-against-girl bullying.

Dog Days

2 oz. brown butter fat washed Dos Hombres Mezcal

1 oz. cornbread simple syrup

.75 oz. lemon juice

Carlee Carvalko

MASTER MIXOLOGIST

.25 oz. Nixta corn liqueur

.25 oz. jalapeño-infused Grand Marnier

Shaken, salt rim

Denver-based bar manager at Terminal Bar, Carlee Carvalko, was chosen by BARTENDER® Magazine as the Master Mixologist in the 2023 Bar Boss competition. A stand-out from hundreds of submissions, Carvalko’s Dos Hombres-based cocktail is a fusion of rich and savory notes complemented by a light and sweet undertone. Carvalko’s nine years of experience immersed in the bar scene of New Haven, CT, Manhattan, and now, Denver shines through in the careful crafting of this mezcal-based creation. The mezcal is fat-washed with browned butter, imparting nutty and smoky flavors. Jalapeno-infused Grand Marnier gives it a spicy kick while striking a perfect balance to avoid overpowering the delicate orange notes. The unique twist comes with a cornbread simple syrup, created by pouring hot simple syrup over store-bought cornbread (for the sweetness) and fine-straining it after an overnight soak. The result is a drink that evokes the nostalgia of childhood barbecues and the warmth of summer. Instagram:

We’re looking for your funniest caption for the “Bartoon” shown here. BARTENDER® will send $200 for the one that we think beats the rest. We’re looking forward to seeing what you come up with!

Email to info@bartender.com, see bartender.com /mixologist.com or mail to:

BARTENDER® Magazine

P.O. Box 651

Short Hills, NJ 07078

THE WINNING CAPTION FROM OUR LAST ISSUE WE NEED YOUR BEST CAPTION!

“ Which way to the snowmen's room?” —Philip Witte

“Ello! I'm from London, Ice to meet you!” —Chris Mazur

“ Bartender: ‘Whatcha wanna hear?’

Snowman: ‘Carrot on My Wayward Son’”

— Tristan Sample, Bar Manager Sfoglia Restaurant, NYC

“Just once I'd like to try a hot toddy.” —Carol Lasky, Cahoots, Boston, MA

Thank you to all who entered. Try this issue’s contest!

and the several we received:

➼ “I'll frost my own mug!”

➼ “Is the AC on?”

➼ “I've been accused of being Frosty!”

➼ “You're so hot, I'm going to melt.”

the ultimate FOODSERVICE SHOWCASE

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