THE LOCALS
BAR OWNER PROFILE
Xan Garcia Her trip with a sip
Xan Garcia-Riley has been working in the service industry for close to twenty years, half of which has been devoted to bartending and mixology. Her passion for creating cocktails started when she was mixing drinks in famous clubs like The Limelight. She began to experiment with infusions and seasonal ingredients, which led local restaurants and clubs to take notice and add her cocktails to their menus. Little Giant, which served her LES Egg Cream, was awarded “Best Spiked Fountain Drink” by Time Out Magazine for her creation. Now she is the owner of two bars, Cornerstone Tavern and The Stags Head, where she brings her passion to Midtown Manhattan satisfying and sometimes even challenging her patrons’ palates to try something fun and different. “In the past 10 years I have watched the New York palate challenged by the new breed of mixologist, becoming more refined when it comes to cocktails,” says Xan. “New Yorkers are more adventurous, passionate and knowledgeable about mixology than ever before. It’s an exciting time to experiment, from a new twist on an old classic to trying to embody an experience in a glass. I endeavor to transport the customer with a sip, to the verandah of an antebellum mansion, the seat by a fire on a cold winter night, or the chocolate room in Willy Wonka’s factory. The customer palate nowadays is far more willing to take the trip with a sip.”
Photos courtesy of The Stag’s Head
Ruby PoRCH SwIng
IngredIents
2 oz. Firefly Sweet Tea Bourbon Splash of lemon juice Splash of Cranberry Juice Dash rose hip syrup PreParatIon
26
CHILLED MAGAZINE
Infuse Bourbon with rose hips and hibiscus. Add dash of rose hip syrup and splash of lemon and cranberry juices.
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