Chilled Magazine - Volume 15 Issue 1

Page 32

THE LOCALS

BARTENDER SUBMISSIONS

Rich Williams Otium Los Angeles, CA

RICH WILLIAMS TENDED BAR WHILE transitioning into what he believed was his real-world career in marketing. One day, it struck him that behind a bar was where he felt most happy. “It was like a light bulb clicked on,” remarks Rich. “I fell in love with the controlled chaos of it all, the feeling of being on stage, and the immediate feedback bartending provides.” He hasn’t looked back and currently tends bar at Otium in downtown LA, where the vibe is a rare mix of upscale and casual components. Rich credits Naomi Schimek, a fellow mixologist, for helping him get to where he is today, “She was the first to recognize and encourage my talents behind the bar.” When it comes to tossing around new ideas, Rich says all of his creative methods show themselves in different ways at different times. He adds, “It’s far from a specific process. Sometimes I have a specific ingredient or flavor profile I’m using. Sometimes a cocktail name will materialize, and I build a cocktail to fit the name. Sometimes there’s a general theme or color scheme I’m looking for. I guess the only somewhat specific process for me is constantly thinking cocktails and jotting down ideas.” Rich sees a lot of promise in the bartending culture. He believes it will continue along the path of focusing on physical and mental health. Like the way he found happiness in mixology, he hopes every single person preserves their ability to keep smiling.

30

CHILLED MAGAZINE

WHISKEY MANGO FOXTROT INGREDIENTS

PREPARATION

¼ oz. Cruzan Black Strap Rum ½ oz. Plantation Pineapple 1 oz. Michter’s Rye ¼ oz. Banane Du Bresil ½ oz. Aperol ¾ oz. lime juice ¼ oz. simple (or 1 barspoon rich simple) 1 oz. mango puree

Whip with crushed ice, dump, top with fresh crushed ice. Garnish with Chili mango, dehydrated lime, and mint sprig.


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Articles inside

Drink Well - Novo Fogo Bar Strength Silver Cachaça

4min
pages 94-97

That's the Spirit - Caorunn Highland Strength Gin

2min
pages 98-99

Bartender Know-How - Tips to Crafting the Perfect Sour

3min
pages 92-93

Beyond the Bottle - Absolut Vodka

1min
pages 90-91

Bartenders Choice - iichiko shochu

2min
pages 84-85

Beyond the Bottle - Monkey In Paradise Vodka

2min
pages 86-87

Crafting Cocktails - The History of the Old Fashioned

2min
pages 82-83

Italy’s Classic Comeback - Chanti Classico

1min
pages 78-79

Italy’s Fruit Basket - Zonin Prosecco

2min
pages 72-73

In the Land of Wine - Casa Vinicola Sartori

2min
pages 74-75

The Gateway to Italy - Luna Nuda

1min
pages 76-77

Drink In History - The Amaretto Sour

3min
pages 62-63

Ask a Bartender - Chris Morris, What to Know About Wine

3min
pages 66-69

Riff on a Classic - Remy Espresso Martini

1min
pages 64-65

Winemaker Profile - Maynard James Keenan, Tool

3min
pages 58-59

5 Things with Beverage Director Morgan Dickerson

2min
pages 56-57

Portfolio Profile - Terlato Wine Group

3min
pages 46-47

Distillery Profile - Clonakilty Irish Whiskey

2min
pages 48-49

Bar Profile - Mashahiro Urushido, Katana Kitten

2min
pages 40-41

Bar Profile - Warren, Fort Lauderdale

1min
pages 44-45

Portfolio Profile - Spirit of Gallo

2min
pages 42-43

Brand Ambassador Profile - A-K Hada, Bacardi

1min
pages 50-51

Industry Event - The Chilled 100 Spirits Awards Gala at BCB

1min
pages 34-35

Bartender Submission - Rich Williams, California

1min
pages 32-33

Cool Cans - Can You Dig It?

0
pages 20-21

Wine Labels - From Grape to Glass

1min
pages 26-27

A Message from Mike Mignella

1min
pages 16-17

Behind the Ultra-Smooth Scotch Whiskey Bar

0
pages 28-29

How to Create Wine Cocktails

3min
pages 22-23

Anatomy of the Bottle - Dekō Cocktails

0
pages 24-25

Cool Bottles - Bold Bottles

1min
pages 18-19

Bartender Submission - Millie Watkins, Texas

1min
pages 30-31
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