Bartender Submission - Tim Rita, Las Vegas

Tim Rita

T-Mobile Arena Las Vegas, NV

Photos courtesy of T-Mobile Arena

For some, bartending is in their blood. Tim Rita grew up watching his father work behind the stick in downtown Honolulu. Then, at a crossroads in his career, Tim was offered an opportunity at a luxury resort in Hawaii as a bar porter. At the time, the bar program was being created by King of Cocktails, Dale DeGroff. From there, his journey began.

As the craft ice carver for the Las Vegas T-Mobile Arena, Tim experiences two things he loves—NHL games and making craft cocktails. He adds, “It’s love, not work.” For Tim, quality ingredients are a big part of making great cocktails, and the ice must be proper. So, when creating new cocktails, he uses all top-notch ingredients, flawless ice, and will base the foundation of the drink on what the guest wants at the time. He then adds something special to it.

Along with creating good-tasting cocktails, a bartender’s personality is just as pivotal to a memorable experience for guests. “It’s not all about how much you know technically, Tim says. “We’re not only selling the drinks. We are selling an escape. It’s how you treat your guests and your sincere hospitality that is a bartender’s superpower.”

Along the way in Tim’s career, his father wasn’t the only bartender who had influenced him. While in Las Vegas, Tim had the opportunity to work with Tony Abou-Ganim—his 9th island brother. He also got to work with his close friend, Manny Hinojosa. It was Hinojosa who helped Tim find his love for tequila. Throughout his career, the people around Tim have helped him develop a strong work ethic. “These bartenders who have influenced me all have one thing in common, and that’s hospitality.”

ATOMIC COCO COLLINS

INGREDIENTS 2 oz. New Amsterdam Stratosphere Gin 1 oz. The Perfect Purée Prickly Pear Puree 1 oz. The Perfect Purée Coconut Puree 1 oz. lime juice Fever-Tree club soda

PREPARATION Combine ingredients except Fever-Tree club soda into a shaker with ice. Shake and strain over fresh ice and top with Fever-Tree club soda. Garnish with a lime flag.