THE LOCALS
BARTENDER SUBMISSIONS Photo courtesy Kelly O’Shea
Ronald Flores
Culinary cocktail creator Ronald Flores is a former professional skateboarder who now spends most of his time with the ArtBar Team in Washington D.C. formulating seasonally fresh reductions and infusions that often become the key ingredient in his cleverly developed libations. In the adjacent restaurant, Art and Soul, Ronald is a regular in the kitchen using it as his “laboratory” to create cocktails that expertly pair with their comprehensive bar menu. Ronald’s expertise was recognized at ARTINI 2011, a cocktail competition featuring D.C.’s top 12 mixologists, Ronald was the first-ever competitor to win both Fan Favorite and Critics Choice awards. “Working at ArtBar felt like a natural transition from skateboarding,” says Ronald. “I enjoy the freedom to be artistic and creative in my work, and both careers have allowed me to do that.” In similar fashion to today’s chefs, Ronald has a current fascination with experimenting with fresh juices and super fruits. One of his favorites, yuzu juice, is a flavor that most of the world knows, yet is vaguely unfamiliar in America. He admires the unique character and taste of yuzu, which is stronger than most citrus flavors. Crafting infusions that surprise and delight guests is a passion of Ronald’s, often achieved by pairing two different flavor profiles to create an entirely new flavor and sensory experience.
Mark Up IngredIents
4 Wedges Fresh Lime 1/2 oz. Yuzu Juice 1/2 oz. Simple Syrup 2 oz. White Whiskey (infused with limes for at least a day) PrePArAtIOn
Place 4 lime wedges in mason jar. Add 1 tbsp sugar. Muddle lime and sugar, add ice cubes, pour in Yuzu and whiskey. Seal mason jar and shake vigorously and serve.
30
CHILLED MAGAZINE
