F E AT U R I N G
BARTENDERS FROM
T H E G R E AT O R L A N D O M I X E R .C O M
O R L A N D O W E E K LY . C O M
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Publisher Graham Jarrett Publisher Graham Jarrett editor Sullivan editor ErinErin Sullivan
EDITORIAL EDITORIAL arts & culture editor Jessica Bryce Young arts & culture editor Jessica Bryce Young calendar editor Brendan O’Connor calendar editor Brendan O’Connor Web editor Jacki Web editor Jacki MickMick coPy editor Thaddeus McCollum coPy editor Thaddeus McCollum
TA AB B LL EE O O FF CCOONNTTEENNTTSS T Introduction 7 Introduction Welcome to to Mixer Mixer Welcome 9 Remix Remix The Boulevardier Boulevardier 10 Remix Remix The Monkey Monkey Gland Gland 11 Remix Remix The The Bees’ Bees’ Knees Knees 13 Tristyn’s “Old “Old 13 Tristyn’s
Fashioned Fashioned Florida” Florida”
Tristyn Tristyn Cook Cook -- The TheHen Hen House House 14 14 Melone Melone Picante Picante Christina Christina Eglin Eglin -- Prato Prato 17 The Firm Firm 17 The Jerid Jerid Johnston Johnston --Luma Lumaon on Park Park
18Cinnamon Cinnamon 18
SuspensionMartini Martini Suspension
AlejandroMunoz Munoz- -Kasa Kasa Alejandro Tapas Tapas 21 21The TheEnglish English
Channel Channel
Rene ReneNguyen Nguyen- -Hanson’s Hanson’s Shoe ShoeRepair Repair 22 22Kentucky KentuckyRed Red Bryan BryanAhlstrand Ahlstrand- -The The Rusty RustySpoon Spoon 25 25Real RealMcCoy McCoy Michael MichaelStudley Studley- -Don’t Don’t Tell TellAnyone Anyone 26 26Sofrito SofritoMartini Martini Heather HeatherDawkins Dawkins&& Lindsay LindsaySantone Santone- -Church Church Street Tavern Street Tavern
ADVERTISING ADVERTISING advertising director Matthew advertising director Matthew GullGull account Manager Jerrica Schwartz account Manager Jerrica Schwartz senior sales exec Winkler senior sales exec DanDan Winkler retail sales execs Bowers, Sandy Coppola, retail sales execs JonJon Bowers, Sandy Coppola, Dave Freedman, Ian Ian Smith, MattMatt Whiting Dave Freedman, Smith, Whiting classified line exec Jerrica Schwartz classified line exec Jerrica Schwartz classified account exec Shannon McIntyre classified account exec Shannon McIntyre Marketing/ProMotions Andreina Icaza Marketing/ProMotions Andreina Icaza Marketing/ProMotions interns Haleigh Neel, Marketing/ProMotions interns Haleigh Neel, Carley SelfSelf Carley
CREATIVE CREATIVE creative director Adam McCabe creative director Adam McCabe Production Manager Shelby Sloan Production Manager Shelby Sloan graPhic designer AlexAlex Clark graPhic designer Clark
BUSINESS BUSINESS
Manager Elizabeth Hubbard Manager Elizabeth Hubbard assistants Andreina Icaza, Danetta Mahoney, assistants Andreina Icaza, Danetta Mahoney, Veronica Solorzano Veronica Solorzano
CIRCULATION CIRCULATION
Manager Fabio Aranguibel Manager Fabio Aranguibel
NATIONAL ADVERTISING NATIONAL ADVERTISING
voice Media grouP 1-800-278-9866 voice Media grouP 1-800-278-9866
EUCLID MEDIA GROUP EUCLID MEDIA GROUP
regional Publisher Michael Wagner regional Publisher Michael Wagner
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elcome to Mixer, a celebration of Orlando’s cocktail culture. Mixology, if you care to call it that (and most of us don’t), has gained a strong foothold here in Orlando in the past couple of years. It used to be that you’d go into a bar and ask for a Jack-and-coke or a vodka tonic; now, our choices have exploded with bars all over town exploring a profusion of cocktailing ideas. Ideas, in fact, are what we are here to celebrate at Mixer. Creative bartenders who research innovative methods and techniques like barrel-aging and smoking. Bar managers who seek out the new and the niche, bringing the best new spirits to Orlando. Chefs who use their know-how with flavor profiles to create delicious sodas and mixers. Smallbiz owners who capture wild flavors in a bitters bottle. Home bartenders who
use Orlando Weekly’s monthly Remix column to mix their own cocktails at home. And most of all, the thirsty crowd of Orlando thrill-seekers who are always looking for a new sensation and a new destination. This magazine also coincides with the Great Orlando Mixer, Orlando’s biggest cocktail party – a Jazz Age extravaganza featuring cocktails created especially for the event by some of Orlando’s most inventive bartenders, serving a crowd costumed in their finest Roaring 20s garb. Not to mention music, food and dancing, all in the beautiful antique setting of the Cheyenne Saloon. (Every now and then we need to remember Prohibition so we can be grateful that it’s over!)
There are so many reasons to raise your glass. We hope you find a few more in here.
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The TheMonkey MonkeyGland Gland We promise: This Jazz Age We promise: Jazz Age cocktail tastes This better than it cocktail tastes better than it sounds. sounds.
By Jessica Bryce young By Jessica Bryce young ey there, lovebirds! You probably ey there, lovebirds! You probably want a cocktail that’ll really get want revving a cocktail really get things in that’ll the bedroom, things revving in the bedroom, right? Just kidding: Sophisticated readers right? readers like you Just knowkidding: that’s aSophisticated ridiculous notion – like you know that’s a ridiculous notion the more cocktails you imbibe, the less – the more cocktails you imbibe, the less revving is likely. revving Anotheris likely. ridiculous notion is having Another monkey ridiculous notion is having chopped-up balls surgically imchopped-up balls but surgically implanted in your monkey own testicles, that horplanted in yourisown testicles, that horrifying practice exactly whatbut this drink exactlyGland what cocktail, this drink is rifying namedpractice for. The is Monkey is named for.inThe Monkey Gland cocktail, first recorded Harry MacElhone’s 1927 first recorded in Harry MacElhone’s 1927 recipe guide, Barflies and Cocktails, merecipe guide, Barflies and Cocktails, memorializes the surgical specialty of one morializes the surgical specialty of one Serge Voronoff, a Russian doctor who Serge Voronoff, a Russian doctor who speculated that grafting monkey huevos speculated that grafting monkey huevos onto the corresponding human bits would onto the corresponding human bits would slow the aging process and cure, ahem, slow the aging process and cure, ahem, bedroom problems. Let it never be said bedroom problems. Let it never be said that Jazz Age bartenders didn’t have a that Jazz Age bartenders didn’t have a grim sense of humor. grim sense of humor. With such aa colorful With such colorfulname name(and (andsuch suchaa graphic backstory), it’s a little surprising graphic backstory), it’s a little surprising how howhumdrum humdrumthe thedrink drinkitself itselfis:is:equal equal parts gin and orange juice, pinked parts gin and orange juice, pinkedup upwith with grenadine grenadine– –a arevolting revoltingsubstance substance– –and and served in in anan absinthe-washed served absinthe-washedglass. glass.Since Since absinthe was outlawed absinthe was outlawedininthe theU.S. U.S.shortly shortly after the drink’s genesis, bartenders after the drink’s genesis, bartenderssubsubstituted stitutedBénédictine, Bénédictine,ananherbal herbal liqueur liqueur that, that,frankly, frankly,works worksmuch muchbetter betterininthe the drink. This Remix drink. This Remixofofthe theMonkey MonkeyGland Glandisis more complex, more complex,but butI think I thinkyou’ll you’llfind findit’s it’s a much more enjoyable a much more enjoyableexperience. experience.Toast Toast each eachother otherwith withone one(or (ormaybe maybetwo). two).IfIf
H H
you’re not toasting a beloved, it goes you’re not toasting beloved, down just as sweet witha friends old it or goes new. down just as sweet with friends old or new.
CLASSIC CLASSIC • 2 ounces gin 2 ounces gin • • 2 ounces orange juice 2 ounces orange juice • • 1/4 ounce grenadine 1/4 ounce grenadine • • dash of absinthe • dash of absinthe Swirl the absinthe in a chilled glass to coat the Swirl the absinthe in a chilled glass to coat the sides, then dump any excess. Pour the gin, orsides, then dump any excess. Pour the gin, orange juice and grenadine into a cocktail shaker ange juice and grenadine into a cocktail shaker with ice and shake well, then strain into the with ice and shake well, then strain into the glass. glass.
R RE EM M II X X • • 2 ounces gin 2 ounces gin • • 2 ounces fresh-squeezed orange juice 2 ounces fresh-squeezed orange juice • • 1/2 ounce Luxardo Maraschino liqueur 1/2 ounce Luxardo Maraschino liqueur • • 1/2 ounce Hum Botanical Spirit 1/2 ounce Hum Botanical Spirit • • 2 ounces cava or prosecco 2 ounces cava or prosecco • • 8 drops blood orange bitters 8 drops blood orange bitters • • dash of Bénédictine dash of Bénédictine Swirl Swirlthe theBénédictine Bénédictineininaacoupe coupe glass glass to to coat coat the thesides, sides,then thendump dumpany anyexcess. excess.Pour Pourthe the juice, juice, gin, gin,Hum Humand andLuxardo Luxardo into into aa shaker shaker with with ice, ice, shake shakewell, well,and and strain strain into into the the glass. glass. Top Top off off with withsparkling sparklingwine. wine. Add Add bitters bitters (do (do not not stir) stir) and andserve. serve.
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actly like mine.) actly like mine.) I stuck closely to the original recipe, tinI stuckonly closely theproportions original recipe, tin-of kering withtothe and, kering witha the proportions and, of course,only adding tasty amber Oktoberfest course, tastyan amber Oktoberfest Märzenadding brew. Iaused easily obtainable, Märzen brew. ISpaten, used an easily obtainable, not-too-dark but should you want not-too-dark Spaten, but should youtime wantof a lighter, brighter cocktail at any a lighter, brighter cocktail at any time of the year, try this Remix with a corianderthe year, try this Remix with a corianderscented witbier like Hoegaarden or Witscented witbier like Hoegaarden or Wittekerke instead – it’s especially refreshing tekerke instead – it’s especially refreshing in the summer heat. in the summer heat. Despite the addition of beer, this is a Despite the addition of beer, this is a refined concotion; get out your nicest refined concotion; get out your nicest stemmed coupe glass for serving. stemmed coupe glass for serving.
A SSSSIICC CC LL A • 2 ounces gin • 2 ounces gin • 1 ounce honey syrup • 1 ounce honey syrup • 1 ounce lemon juice • 1 ounce lemon juice First, make the honey syrup: Whisk together First, make the honey syrup: Whisk together equal parts of honey and warm water in a small equal parts of honey and warm water in a small saucepan,bring bringto toaagentle gentleboil, boil,then thenlet letstand stand saucepan, off heat until the mixture comes to room temoff heat until the mixture comes to room temperature.Pour Pourinto intoaaglass glassjar jarand andrefrigerate. refrigerate. perature. Pour gin, gin,honey honeysyrup syrupand andlemon lemonjuice juiceinto intoaa Pour shaker filled with ice. Shake well and strain into shaker filled with ice. Shake well and strain into chilledcocktail cocktailglass. glass. aachilled
The Bees’ Knees
We remix remix the the honey-tinged honey-tinged We Prohibition-era classic by by adding adding Prohibition-era classic beer beer By Jessica Jessica Bryce Bryce young young By
L
ast fall fall II was was looking looking for foraacocktail cocktailto to ast Remix by by adding adding beer, beer, in in honor honor of of Remix Oktoberfest. Then ThenIIread readsomewhere somewhere Oktoberfest. read that that September September is is National National that I read Honey Month, Month, and and the the penny penny dropped: dropped:Of Of The gin-and-honey-based gin-and-honey-based Bee’s Bee’s course! The Knees – a Prohibition-era Prohibition-era classic classic probably probably to mask mask the the taste taste of of bathtub bathtubgin gin invented to – was the perfect perfect candidate. candidate. “Beer “Beer knees knees thought. (After (After II mixed mixed the the drink, drink, II it is!” I thought. gave a cursory cursory Google Google and and found found II wasn’t wasn’t clever bear bear to to come come up up with with that that the first clever name, though though II didn’t didn’t run run across across any any exex-
MIIXX RR EE M 1 ounce gin, chilled • • 1 ounce gin, chilled 1 ounce honey syrup, chilled • • 1 ounce honey syrup, chilled • 1 ounce lemon juice, chilled • 1 ounce lemon juice, chilled 2.5 ounces cold Märzen beer or witbier • • 2.5 ounces cold Märzen beer or witbier It’s important important that that all all the the ingredients ingredients are are It’s chilled,since sincethis thisdrink drinkisisneither neithershaken shakenwith with chilled, norserved servedover overice. ice.(While (Whileyou’re you’reatatit,it,put putthe the nor glassininthe thefridge fridgetoo.) too.)Combine Combinethe thegin, gin,honey honey glass syrupand andlemon lemonjuice juiceininaamixing mixingglass glassand andstir stir syrup withaabar barspoon. spoon.Pour Pourininthe thebeer, beer,then thentranstranswith fer the themixture mixtureto toaachilled chilledstemmed stemmedglass. glass.IfIf fer you’rethe thesort sortfor foraafancy fancygarnish, garnish,aasprig sprigofof you’re lavenderor oraalemon-peel lemon-peelspiral spiralwouldn’t wouldn’tbe beout out lavender ofplace. place. of Lookfor forRemix RemixininOrlando OrlandoWeekly Weeklyinin Look thefirst firstissue issueofofeach eachmonth! month! the
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The Boulevardier Our Remix Remix of of the the 1920s 1920s cocktail cocktail Our is a spicy kick in the head is a spicy kick in the head By Jessica Bryce young By Jessica Bryce young
S
ome cocktails are so perfectly balome cocktails are so perfectly balanced that they really can’t be imanced that they really can’t be improved upon, upon, merely merely played played with. with. proved Improvisations on a solid theme can be Improvisations on a solid theme can be worthy; after after all, all, who who doesn’t doesn’t love loveaagreat great worthy; cover tune? tune? It It doesn’t doesn’t diminish diminish the the statstatcover ure of of the the original. original. And And so, so, while while II haphapure pily Remixed the Boulevardier this week, pily Remixed the Boulevardier this week, I I strongly encourage encourage you youto toenjoy enjoythe theorigiorigistrongly nal as well. nal as well. While some some mixologists mixologists call call itit aa “Ne“NeWhile groni with whiskey” (subbing whiskey for groni with whiskey” (subbing whiskey for the Negroni’s Negroni’s gin), gin), you you could couldalso alsothink thinkof of the the Boulevardier as a twist on the Manhatthe Boulevardier as a twist on the Manhattan (just (just add add Campari Campari instead insteadof ofbitters bittersto to tan the Manhattan’s whiskey and sweet verthe Manhattan’s whiskey and sweet vermouth). It’s It’s odd odd that thatthe theBoulevardier Boulevardierisn’t isn’t mouth). better known, known, considering considering the theubiquity ubiquityof of better those drinks drinks in in the the craft-cocktail craft-cocktailcrowd. crowd. those The Boulevardier Boulevardier is is said said to to have have been been invented by by Erskine Erskine Gwynne, Gwynne, and and named named invented after the the literary literary magazine magazine he he and and fellow fellow expatriate Arthur Arthur Moss Moss launched launched in in Paris Paris expatriate in 1927. 1927. The The cocktail, cocktail, II think, think, was was his his betbeteffort. Boulevardier Boulevardier folded folded with with little little ter effort. trace, but but its its namesake namesake lives liveson, on,aasmooth smooth
yet complex potion; the bitter Campari yet complex potion; the Campari gives it complexity, but bitter the sweet vergives complexity, but the sweet vermouthit keeps things soft. mouth soft. My keeps Remixthings has sharper edges, due to Mypresence Remix has due to the of sharper Hum, a edges, hibiscus-based the presence of with Hum, aa kick-in-the-head hibiscus-based 70-proof spirit 70-proof withofa botanicals kick-in-the-head aromatic spirit bouquet includaromatic bouquetpepper, of botanicals including cardamom, ginger and kafing cardamom, pepper, ginger kaffir lime leaf. Hum has such big and shoulders fir lime leaf. Hum has such big shoulders that I went with bourbon instead of rye, that I went with bourbon instead of rye, my usual spirit of choice in a Boulevardier, my usual spirit of choice in a Boulevardier, and used Apérol rather than Campari as and used Apérol rather than Campari as the bitter component. (Apérol is like Camthe bitter component. (Apérol is like Campari’s little sister: a bit more sugary, a bit pari’s little sister: a bit more sugary, a bit less bossy.) The result of swapping in just less bossy.) The result of swapping in just a bit of Hum for some of the vermouth is a bit of Hum for some of the vermouth is a gloriously spicy, ruby-red libation that’s a gloriously spicy, ruby-red libation that’s perfect for cool-weather drinking. perfect for cool-weather drinking.
CCLLAASSSSI ICC 2 ounces whiskey, rye or bourbon • • 2 ounces whiskey, rye or bourbon • 1 ounce Campari • 1 ounce Campari 1 ounce sweet red vermouth • • 1 ounce sweet red vermouth Pourall allingredients ingredientsinto intoaamixing mixingglass glasswith withice. ice. Pour Stir until well-chilled. Strain into a rocks glass Stir until well-chilled. Strain into a rocks glass withice. ice. with
MI IXX RREEM 1 1/2 ounces Bulleit bourbon • • 1 1/2 ounces Bulleit bourbon 1 ounce Apérol • • 1 ounce Apérol • 3/4 ounce sweet red vermouth • 3/4 ounce sweet red vermouth 1/4 ounce Hum liqueur • • 1/4 ounce Hum liqueur Pourall allingredients ingredientsinto intoaamixing mixingglass glasswith withice. ice. Pour Stiruntil untilwell-chilled. well-chilled.Strain Straininto intoa aglass glasswith with Stir onelarge largeorortwo twomedium mediumlumps lumpsofofice. ice.Garnish Garnish one withgrapefruit grapefruitpeel. peel. with Lookfor forRemix RemixininOrlando OrlandoWeekly Weeklyinin Look thefirst firstissue issueofofeach eachmonth! month! the
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TRISTyN COOk TRISTyN COOk
AABBOOUUTT
The Hen HenHouse Houseisislocated locatedininthe the The middle of ofWall WallStreet StreetPlaza. Plaza.Maybe Maybe middle you’ve missed missedthis thistiny tinybar-dello bar-dellowhile while you’ve stumbling down downthe thebrick brickstreets, streets,but but stumbling stop in in once onceand andyou’re you’resure sureto toreturn. return. stop We specialize specializeinincraft craftbeers beersand and We unique unique cocktails cocktailsand andboast boastthe theonly only hand-pumped hand-pumpedcask caskale alearound! around!Tristyn, Tristyn, the the head head bartender, bartender,has hasbeen beenatatThe The Hen Hen House Housesince sinceits itsearly earlydays daysand and has has been been sharing sharingher herpassion passionfor forgreat great drinks drinksfor forover overtwo twoyears. years.
I GI N I NAAL LRR OORRI G EE CC I PI P EE
TrisTyn’s“Old “Old TrisTyn’s FashiOnedFlOrida” FlOrida” FashiOned Fill old fashioned glass with ice and • • Fill old fashioned glass with ice and saturate with homemade orange bitters saturate with homemade orange bitters Muddle until dissolved • • Muddle until dissolved • • 1.5 oz of Woodford Reserve 1.5 oz of Woodford Reserve • • Add a dash of fresh squeezed orange Add a dash of fresh squeezed orange juice juice Gently cocktail spoon Gentlystir stir5 5times timeswith with cocktail spoon Garnish orange slice, and a a Garnishwith withlocal, local,fresh fresh orange slice, and cocktail cocktailcherry cherry
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CHRISTINA eglin CHRISTINA eglin
AABBOOUUTT
OORRI IGGI INNAALL RREECCIIPPEE
Working atata arestaurant MelOne Working restaurantlike Prato like Prato MelOnePiCanTe PiCanTe allows us to have access allows us to have accesstotothe thesame same • • 1.25 ounces Nolet’s Gin 1.25 ounces Nolet’s Gin fresh and seasonal fresh and seasonalingredients ingredientsthat thatthe the • • 1 lemon wedge, squeezed 1 lemon wedge, squeezed chefs use. This helps me and my chefs use. This helps me and myteam team • • 0.75 ounces Canton Ginger Liqueur 0.75 ounces Canton Ginger Liqueur ofof mixologists create mixologists creategreat greatbalanced balanced • • 1 ounce fresh watermelon juice (adding 1 ounce fresh watermelon juice (adding craft cocktails. simple syrup to taste) craft cocktails.AArecent recentfavorite favoritewas was simple syrup to taste) the “Melone Picante.” the “Melone Picante.”Making Makingfresh fresh • • 3 dashes habañero bitters 3 dashes habañero bitters watermelon juice watermelon juicewas wasthe thestart startofofthis this delicious cocktail, delicious cocktail,which whichisisbalanced balanced out with a dash ofofhabañero out with a dash habañerobitters bittersfor for a aspicy spicyfinish. finish.
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JERId JOhnsTOn JERId JOhnsTOn
AABBOOUUTT
born Floridian, Floridian, Jerid Jerid AA born moved to to Orlando Orlando toto moved go to to UCF, UCF, receiving receiving go his Chemistry Chemistry degree degreeinin his 2008. After After graduating, graduating, 2008. Jeridstarted startedbartending, bartending, Jerid startinghis hislove lovefor forcraft craft starting cocktails. Jerid Jerid has has worked workedat Luma on at Luma on cocktails. Park for for over overaayear yearand andappreciates appreciatesthat that Park the restaurant restaurant has has given giventhe thebartenders bartenders the the the creative creativefreedom freedomto toexperiment experimentwith with cocktails cocktails and and drinks. drinks.
I GI N I NAAL LRR OORRI G EE CC I PI P EE
TheFirM FirM The 2 ounces Gentleman Jack • • 2 ounces Gentleman Jack 1 ounce Blood Orange San Pellegrino • • 1 ounce Blood Orange San Pellegrino 0.75 ounces soda water • • 0.75 ounces soda water 0.5 ounces agave nectar • • 0.5 ounces agave nectar 3 dashes grapefruit bitters • • 3 dashes grapefruit bitters
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ALEJANdRO MunOz ALEJANdRO MunOz
KKAASSAA modern
tapas
modern
&
tapas
raw &
bar
raw
bar
AABBOOUUTT Kasa Modern Tapas && Raw Kasa Modern Tapas RawBar Barserves serves upup a truly exciting and innovative a truly exciting and innovativedining dining experience, featuring a menu comprised experience, featuring a menu comprisedofof diverse small plates with global diverse small plates with globalinfluences influences byby Executive Chef Shawn Kaplan, Executive Chef Shawn Kaplan,asaswell wellasas a raw barbar with fresh seafood. Open a raw with fresh seafood. Openfor forlunch, lunch, dinner, drinks and brunch, Kasa dinner, drinks and brunch, Kasaraises raisesthe the barbar in in thethe downtown Orlando dining downtown Orlando diningscene scene byby combining exceptional service combining exceptional serviceinina acool, cool, comfortable and contemporary atmosphere comfortable and contemporary atmosphere with a memorable meal thatsatisfies satisfies with a memorable meal that thesenses. senses. allallthe
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CinnaMOn CinnaMOnsusPensiOn susPensiOn MarTini MarTini • • 1.5 ounces vanilla vodka 1.5 ounces vanilla vodka • • 2 ounces lemonade (homemade sour 2 ounces lemonade (homemade sour mix) mix) • • Couple of dashes of cinnamon powder Couple of dashes of cinnamon powder Mix Mixallallingredients ingredientson onice, ice,shake shakeand and then then strain straininto intoaamartini martiniglass. glass.
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RENE nguyen RENE nguyen
ABOUT ABOUT Rene Nguyenisisthe thehead headbartender bartenderatat Rene Nguyen Hanson’s Shoe Repair. Tucked above Hanson’s Shoe Repair. Tucked above NV Art Bar, you’ll find that he and the NV Art Bar, you’ll find that he and the folks at at Hanson’s Hanson’sare passionate are passionateabout about folks stirred and spirit-forward cocktails stirred and spirit-forward cocktails thatharken harkenback backtotothe prethe prethat Prohibition era. Self-taught craft Prohibition era. Self-taught inincraft bartending, Rene eventually decided bartending, Rene eventually decided to leave leave his office his officejob behind job behindtotopursue pursue to his passion for a proper drink. “I prefer his passion for a proper drink. “I prefer a spirited cocktail. I like to taste what a spirited cocktail. I like to taste what I’mdrinking.” drinking.” I’m
ORIGINAL RECIPE ORIGINAL RECIPE
Theenglish englishChannel Channel The 1.5 ounces Plymouth Gin • • 1.5 ounces Plymouth Gin • 1.5 ounces Carpano Bianco Vermouth • 1.5 ounces Carpano Bianco Vermouth • 2 dashes orange bitters • 2 dashes orange bitters • Cynar rinse • Cynar rinse Chillserving serving glass with ice. Combine Chill glass with ice. Combine gin,gin, vermouth and bitters with and vermouth and bitters with iceice and stirstir forfor 30seconds. seconds. 30 Discard from chilled coupe glass and Discard iceice from chilled coupe glass and rinsewith with three dashes Cynar. rinse three dashes of of Cynar. Strain cocktail into Cynar-rinsed glass. Strain cocktail into Cynar-rinsed glass. Takeanan orange peel and express Take orange peel and express oilsoils overthe thesurface surface the cocktail, over ofof the cocktail, rimrim thethe glassusing using the peel and garnish. glass the peel and garnish. Serve Serveup. up.
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B R yA N a h l s T r a n d B R yA N a h l s T r a n d
AABBOOUUTT The Rusty Spoon The Rusty Spooncelebrates celebratesgreat great food and the neighborhood food and the neighborhoodpub pub Atmosphere! Our Atmosphere! Ourbar barmenu menuisisseasonal seasonal and wewe believe and believeininbuilding buildingstrong strong relationships with relationships withlocals localsthat thatraise raiseand and grow oror catch the grow catch theproducts productswe weuse. use.We We support our community support our communityand andour ourlove love and respect forfor our and respect ournetwork networkofoffarmers farmers asas friends is is the friends thestuff stuffofofsuperheroes! superheroes! What’s ononyour What’s yourplate plateand andininyour your glass started here glass started herewith withtheir theircollective collective commitment responsibilityand andcare, care, commitment toto responsibility and preparedwith withour ourpassion passionfor for and is is prepared usingthe thebest bestingredients! ingredients! using
OORRI IGGI INNAALL RREECCIIPPEE
kenTuCky kenTuCky red red • • Jefferson’s very small batch bourbon Jefferson’s very small batch bourbon • • House made ginger syrup House made ginger syrup • • Averna Averna • • House made bitters House made bitters • • Slice of lemon Slice of lemon Served Servedininaarocks rocksglass. glass.
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MICHAEL sTudley MICHAEL sTudley
ABOUT ABOUT dTA is is Orlando’s Orlando’smost mostexclusive exclusivesocial social dTA club boasting boastingmodern modernday daystyle stylewith with club old world sophistication. Whether old world sophistication. Whether you enjoy enjoy live liveentertainment, entertainment,smoking smoking you cigar or ortempting temptingyour yourtaste tastebuds buds aa cigar
ORIGINAL RECIPE ORIGINAL RECIPE
realMCCOy MCCOy real
1.5 ounces Nolet’s Finest Gin • • 1.5 ounces Nolet’s Finest Gin • 1 ounce lemon juice • 1 ounce lemon juice • 0.5 ounces Grapefruit San Pellegrino • 0.5 ounces Grapefruit San Pellegrino • 1 sprig rosemary • 1 sprig rosemary • 1 ounce simple syrup with one one of ofour oursignature signaturefoods foodsand and • 1 ounce simple syrup with • 0.5 ounces egg whites • 0.5 ounces egg whites
beverages,dTA dTAoffers offersan anexperience experience beverages, like no no other otherin inOrlando. Orlando.We Wehope hopetoto like
seeyou youthere, there,but butplease please…… see don’tTell TellAnyone! Anyone! don’t
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H E AT H E R daw k i n s & H E AT H E R daw k i n s & L I N d S Ay s a n T O n e L I N d S Ay s a n T O n e
AABBOOUUTT With dark With darkwood, wood,ornate ornatetin tinceilings ceilings and turn and turnofofthe thecentury centurylighting lighting fixtures, fixtures,the theChurch ChurchStreet StreetTavern Tavern gives you anan“Old gives you “OldSchool” School”feel feelininthe the heart ofofthe heart theChurch ChurchStreet StreetStation. Station. Our menu is isalways Our menu alwaysfresh, fresh,our ourmusic musicisis classic tunes and classic tunes andwhen whenfootball footballseason season comes around, comes around,bebeprepared preparedfor forSteeler Steeler Nation! We Nation! Weare areTHE THEPittsburgh PittsburghBar Bar and promisetotomake makeyou youfeel feelright right and wewe promise home. atathome.
OORRI IGGI INNAALL RREECCIIPPEE
sOFriTO sOFriTOMarTini MarTini • • Muddle juice from a lime with fresh Muddle juice from a lime with fresh cilantro. cilantro. • • Add 2 ounces Absolut Cilantro vodka Add 2 ounces Absolut Cilantro vodka and 4 ounces Zing Zang bloody mary and 4 ounces Zing Zang bloody mary mix. mix. • • Shake and strain into a martini glass Shake and strain into a martini glass rimmed with seasoned salt. rimmed with seasoned salt. • • Garnish with lime, olive and a cocktail Garnish with lime, olive and a cocktail onion. onion.
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