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Dazed & Chartreused 1 oz. Green Chartreuse 1/2 oz. creme de cacao 1 muddled tarragon sprig 1/2 oz. fresh lime juice 11/2 oz. fresh pineapple juice ➜ Shake and double strain into Collins’s glass with crushed ice. Garnish with fresh tarragon sprig.
SEAN STRUSS
NEW YORK, NY
S
on of an Italian wine importer, Sean grew up sipping big reds in the back rooms of Italian restaurants in the “tight” towns of Essex County New Jersey. Not long after, his love of history led him to appreciate vintners and distillers from all over the globe. He spent years behind the bars of downtown hot spots such as SoHo’s “Little Ways”. Running beverage programs from the juggernauts of Tao group to small fine dining operations such as Gem. Currently, Sean serves as the Beverage Director of Serafina in the Sky, the newly opened supper club in New York City’s Times Square neighborhood
as well as their speakeasy counterpart UnPublished. UnPublished and Serafina in the Sky will offer the same menu including customer favorites as well as new items such as the Pinsa Roman-Style Pizza, Burrata and Caviar, and seasonal chef curated dishes. Serafina in the Sky will be open 5pm-10pm, Tuesday-Thursday, and 5pm-11pm, Friday and Saturday, guests can make reservations via OpenTable or through their website. UnPublished will be open from 6pm2am, Tuesday-Sunday, and getting a reservation will be a bit more difficult. Guests must obtain a ghost number in order to gain access.
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SPRING 2022
BARTENDER® Magazine
17
