THE BEVERAGE NETWORK’S 1| Lisa Pittman BARTENDER/DJ, STUDIO 54, NEW YORK CITY

What is the most popular / drink at your bar? Bartenders Red Bull & . Which mixologists, living or dead, are to most inspirational to you and why? Watch I really admire all the up and comers because they are constantly taking it up By Jeffery Lindenmuth another notch. My inspiration are all the bartenders that participated in the 10 42 Below cocktail competition held in New Zealand!

Which is your favorite classic cocktail What is your favorite thing about f you’re looking for the and what is your secret to mixing it? bartending? I love placing spins on classic recipes All the interesting people I meet every night. future fashion designers of with all the flavored that are now the world you might turn available - i.e. a traditional Cape Cod is Which original drink will be your legacy? I transformed into a Raspberry Cape Cod. Royal Bull Lisa's Nectar to Vogue. And you can count 3/4oz. Crown Royal 3/4oz. Bacardi Orange If you were not behind the bar, what 1/4oz. 1/4oz. White Crème de on Vanity Fair to identify the would you be doing? Float Kaluha Coco Oscar winners of the next I am doing what I love! I have the oppor- One oz. shot dropped 4oz. of Orange Juice tunity to bartend and DJ at Studio 54. into a glass of Red Bull And a splash of 7up Served as a shot Served in a decade. We too are captivated Life can’t get better than that. by the sparkle of rising stars. We’re proud to have our res- Peter Abbay ident master mixologist Dale 2| DeGroff bring you the latest in HEAD BARTENDER, THE BELMONT, WEST HOLLYWOOD, CA

cocktail culture each month, What is the most popular cocktail / is that I stir it, and in many ways his celebrity drink at your bar? not shake it, which would Ketel One and Rockstar. (a Red Bull like water it down. We also has rekindled an art and energy drink). garnish our Manhattans with homemade brandied inspired the mixologists of the Which mixologists, living or dead, are cherries. future. By polling our peers, we most inspirational to you? This father of my uncle’s wife, he’s 93. If you were not behind the bar, what identified ten of today’s young He worked as a bartender for 40 years would you be doing? bartenders to see where the at Carl Hopple’s restaurant on Baldwin, I would be making movies six months out Long Island. I worked there for him as a of the year, and trying to help people in profession is headed. And we bartender, too. I also like to talk to the need the other six months. Through guys over at Musso and Frank’s Screen Actors Guild, I volunteer with are delighted to report that the Steakhouse. They really know what Book Pal. I’m just trying to be a decent revolution of good taste and they’re doing. human being.

great talent is alive and well. Where do you find inspiration for cre- What is your favorite thing about As in the 19th century, the best ating new drinks? bartending? When I’m dared to do something. I don’t By the end of the night, if I met a couple bartenders are still inventors, always succeed, but that’s my inspira- of nice people, and they’re going to entertainers, confidants, and tion. Or, if a customer comes into the bar come back, then it’s a success. and asks for something different. culinary masters. Here’s to bar- Which original drink will be your legacy? Which is your favorite classic cocktail The Belmont Breeze: Equal parts tending, and ten stars to watch and what is your secret to mixing it? mandarin orange vodka and in the next generation. The Manhattan. At The Belmont, we juice, a shot of 7-Up, dash of grenadine, make classic drinks. My secret to the garnished with an orange slice. “My inspiration Nadia Kovacova for creating new 3| drinks comes BARTENDER, BLUE , WASHINGTON, D.C. from customers.”

What is the most popular cocktail / drink at your bar? Raspberry Martini made with fresh raspberry puree, which tastes just like a creamsicle.

Which mixologists, living or dead, are most inspirational to you and why? I would pick my dad, who has a vineyard south of Slovakia. He If you were not behind the bar, what would makes the best wines and sparkling wines. you be doing? If I were not behind the bar I would definitely be in the fash- Where do you find inspiration for creating new drinks? ion business. I love fashion, clothes, designing my own out- My inspiration for creating new drinks comes from customers. fits and accessories. Many times, people, especially women, come up to the bar and they don`t really know what to order, so I`ll try to figure What is your favorite thing about bartending? out what flavors they like to have — sweet, , fruity, bitter... My favorite thing about bartending is meeting new people. this is my inspiration, to make everybody as happy as I can. Bartenders are lucky, our work is to hang out and have a good time. I mean, other people are paying for that. Which is your favorite classic cocktail and what is your secret to mixing it? Which original drink will be your legacy? My favorite classic drink is made with premium My signature drink is Desire, made with vanilla vodka and a vodka, my favorite being Chopin. I make it shaken, no ver- splash of ginger ale, served up in a chilled Martini glass. As mouth, straight up… with three blue cheese olives. garnish, I add fresh, cut strawberries and at the end I pour Chambord slowly, so it stays at the bottom of the glass.

made with El Dorado 15 Years Old, which is Gilles Bensabeur one of my absolute favorite rums, a dash of 4| orange bitters, a demerara brown sugar cube, stirred with all the love in the world, EVENT BARTENDER, RUBY GROUP LTD, zested with a large orange zest, and served NEW YORK, U.S.A. AND LONDON UK over cubed ice in a rocks glass.

If you were not behind the bar, what What is the most popular cocktail / would you be doing? drink at your bar? I think I would be a rum producer. The most popular drink at the events I do is Ruby Wednesday: 2 oz. Ruby port, 1 What is your favorite thing about bar- shot Funkin raspberry puree, 1 tsp caster tending? sugar, 2 oz. cranberry juice. Dissolve the The best thing about bartending is to have sugar in the Port, shake the rest of the the perfect customer that comes to the bar ingredients together with ice and strain into and just wants to enjoy and appreciate my a tumbler glass filled with cubed ice. drinks, and chat all night about all sorts of things, in a very relaxed atmosphere. Which mixologists, living or dead are most inspirational to you and why? Which original drink will be Dimitri Lezinska and Andreas Masso. I Where do you find inspiration for creat- your legacy? started working behind the bar with these ing new drinks? Polish Strike: 2 oz. Zubrowka (Bison people in London some years ago. Their As I love cooking, and also always like mix- Grass flavored vodka), dash of apple devotion, passion and care for the bar are ing and discovering new flavors, I love play- , dash of apple Manzana , one of the reasons that really inspired me to ing around with the best spirits, , 1 tsp of vanilla sugar, six white grapes and work in this industry. These guys are con- fruits and herbs available. 4 oz. of fresh apple juice. Muddle the stantly pushing the industry in their own way grapes in a mixing glass, combine all ingre- on an international scale, and in all these Which is your favorite classic cocktail? dients with ice and shake. Served over ice years, their love for the bar constantly My favorite drink is definitely a Treacle, an in a highball glass and garnish with a bit of grows. Old Fashioned with rum. It would have to be finely diced apple. “It is our philosophy here | Brian McGrory Which is your favorite classic cocktail 5 and what is your secret to mixing it? at Public never A good drink all starts with the right glass- to serve a drink BEVERAGE DIRECTOR, ware. You want to use a glass that has a nice PUBLIC, NEW YORK CITY round feel to it with a nice bit of weight in the with a straw. hand. The glass size should always be at Why ruin your What is the most popular cocktail / least 11 oz. Anything smaller is a shot. As far drink by drink- drink at your bar? as the drink, use a ton of ice, or even better The Clear Ginger Cosmopolitan. a block of ice. A generous amount of vodka ing it through a should be used; we have a heavy pour here straw when you Which mixologists, living or dead are at Public. The ratio between vodka and tonic can have a most inspirational to you and why? is also key, not too much tonic as you want The Chef De Bar Extraordinaire Adam to savor the taste of the vodka. As far as gar- chilled glass to Farmerie, now a co-proprietor of Public. His nish, only the freshest and juiciest lime your lips to infusions and unique style exude simplicity, wedge will do. It is our philosophy here at elegance and über coolness. Mango and Public never to serve a drink with a straw. heighten yuzu infused vodka over ice is intense, yet Why ruin your drink by drinking it through a the taste simple and full of flavor, a Farmerie classic. straw when you can have a chilled glass to sensation?” your lips to heighten the taste sensation? Where do you find inspiration for creat- ing new drinks? If you were not behind the bar, what Typically I modify some of the tired, old sus- would you be doing? Which original drink will be your legacy? pects by giving them a new and refreshing I’d be back in my homeland, Scotland, wear- Strawberry and Cucumber Mojito: twist, like our Clear Ginger Cosmopolitan, a ing my kilt and working in public relations in It’s more stylish approach to the regular the hospitality industry. a play on the English classic summer cooler Cosmopolitan. I infuse 42 Below Vodka with Pimm’s. I muddle the greenest mint leaves freshly squeezed ginger juice, add a dash of What is your favorite thing about with a few wild French strawberries, lime cranberry and Cointreau and shake it up bartending? juice and sugar. Shake this with ice and a with a dash of white cranberry juice. The phone numbers. generous serving of Bacardi Silver and top it with some cubed cucumber.

Which mixologists, living or dead, are and all I have left to do is sling some bottles most inspirational to you and why? around to see what I can come up with. | Pete Gugni Oscar Hernnedias from Detroit, Michigan. 6 I grew up in Detroit and was bussing tables If you were not behind the bar, what BARTENDER/ BAR MANAGER, at a popular restaurant where Oscar was would you be doing? RESERVE NIGHT CLUB, CHICAGO the bar manager. He always let me come If I were not working as a bartender, I would behind the bar when I had finished my work be teaching elementary school art. I have a to learn how to pour drinks and teach me all B.F.A from the University of Michigan and What is the most popular cocktail / about , and wine. I started off my would like to one day teach. I have always drink at your bar? bartending life with Oscar, and it was his loved working with kids but I’m just not The Cosmopolitan. You’d think there would patience and knowledge that got me where ready to have a day job yet in my life. be a new trend by now, but no, I still seem I am today. to pour 50 Cosmos in a night. What is your favorite thing about Which is your favorite classic bartending? cocktail and what is your My favorite thing about bartending is You’d think there secret to mixing it? socializing with the guests, meeting new My favorite classic cocktail is people and having fun behind the bar with would be a new the Margarita. My secret to mix- my coworkers. trend by now, but ing it is very simple: fresh lime, lemon juice and . Which original drink will be your legacy? no, I still seem to And high-quality ! I don’t know if this drink will be my legacy, but pour 50 Cosmos in the drink that I make that is the most popular Where do you find inspiration is the Pineapple Upside-down Cake a night. for creating new drinks? Martini. You take and soak them First, new products are always in vanilla vodka for two weeks. You then take fun to play around with and see 2 oz. of the infused vanilla vodka, 1/2 oz. of what new concoction I can coco rum and a splash of pineapple juice. make. The times I find myself Shake ingredients with ice and poor into a getting the most creative are on Martini glass. Garnish with whipped cream, those nights when work is slow shredded coconut and a cherry. ple/Thai basil infused aquavit with the next day I infused aged rum with man- Chartreuse, and fresh pressed pineapple gos, limes, and chilies; two weeks later, I juice, and the Aquapolitan, our version of added fresh lime juice, and mango puree, the monolithic Cosmopolitan. and thus was born the Spicy Mango Martini!

Which mixologists, living or dead, are Which is your favorite classic cocktail the most inspirational to you and why? and what is your secret to mixing it? My first inspiration was my grandfather The . One of my secrets to this Vincent Buckman, a restaurant owner/bar- drink is my use of horseradish infused tender. He was widely acknowledged as the vodka as the base for the drink. Another best bartender of his time in Woodstock, NY, secret is the substitution of fresh celery and later in Kingston, NY. I spent so much juice for the celery salt. I rim the glass with time with him behind the bar as I was grow- dehydrated tomato powder mixed with salt ing up. He taught me how to make my first and pepper. Rusty Nail before I could even see above the Christian Post beer cooler. He was quite fond of telling me What is your favorite thing about 7| that he could teach a monkey how to make a bartending? cocktail, but he couldn’t teach a monkey There is no place on earth that I feel more BAR CHEF/HEAD BARTENDER, how to be a bartender. comfortable than behind the bar. As a bar AQUAVIT RESTAURANT, chef, I am able to express my creativity in NEW YORK CITY Where do you find inspiration for creat- the same way that a chef would, except I’m ing new drinks? not stuck inside a hot kitchen. What is the most popular cocktail / These days, all of my cocktail ideas come drink at your bar? from food. To a large extent, this is one of Which original drink will be your legacy? I check the numbers every day, every week, the biggest differences between a mixolo- It is called the Ruby Slipper: 3 oz. and every month, and it seems to be a gist and a bar chef. Recently, for example, Aquavit, New York White Cranberry Aquavit, three-way tie between the Midnight Sun, a my wife and I were eating at a Caribbean 2 oz. Ruby Port, 1 oz. fresh lemon/lime, grapefruit/lemongrass infused aquavit with restaurant, and we had some sort of a salsa dash simple syrup. Shake ingredients and fresh squeezed Ruby Red with mangos and chili peppers. It was so together, strain into a martini glass and gar- Grapefruit Juice; the Yellow Velvet, pineap- delicious, I had to turn it into a cocktail. So nish with a flaming orange zest.

Which is your favorite classic cocktail Carl and what is your secret to mixing it? | I like the classic Manhattan. The simple 8 De Gregorio tricks are to always include bitters and def- initely stir the drink, don’t shake it. BARTENDER, BOA STEAKHOUSE, SANTA MONICA, CA If you were not behind the bar, what would you be doing? What is the most popular cocktail / I actually perform stand-up every week, at drink at your bar? the World Cafe in Santa Monica. Just like The “BOA Infused,” a vodka-based cocktail bartending, you have to be quick on your that we make at the restaurant using a feet, deal with the crowds, be able to read house recipe. We marinate the vodka with your audience just like you do a guest. fresh cut pineapple and fresh watermelon, and store it in a large glass jar that sits on What is your favorite thing about top of the bar. That’s probably why it sells bartending? so well, because everyone can see it and I enjoy interacting with guests and working asks what it is. Where do you find inspiration for creat- with colleagues. No other job offers the ing new drinks? pace and lifestyle of the bar. Which mixologists, living or dead, are In the winter I’ll lean toward more Bourbon most inspirational to you and why? based drinks, Scotches and nice . Which original drink will be your legacy? Rick Tabber at Wilson’s Bar & Grill in New In the summer, I like making with Russian Mojito: Basically I replace rum York, for his skillful mixing and his ability to seasonal fruits. We serve a Blackberry with premium vodka, even one that’s not read and please guests. More than a few Smash at BOA (created by Tony Abou- Russian like Grey Goose. have become loyal followers after just one Ganim) which is great to serve during the visit. And Tony Abou-Ganim, who possess- spring and summer months, when berries 12 mint leaves 2 whole limes - muddled es an incredible knowledge of various are in season, although we do make it all 2 oz. of simple syrup 1 1/2 oz. of Vodka as well as the ability to read guests year-round. Also, Tony introduced the sea- Muddle mint leaves with lime and syrup. Shake and suggest the appropriate cocktails. His sonal Caipirosca on his cocktail menu, with ice and strain into a Collins glass with ice, creativity is inspiring. Then of course, there which calls for tangerine slices and limes adding vodka and soda water. Garnish with lime is Sam Malone from Cheers. muddled together. and mint. 9| Jonathan Pogash

BARTENDER AND BAR CONSULTANT FOR SOLO RESTAURANT AND PRIME GRILL, NEW YORK CITY

What is the most popular cocktail / been fortunate to work with many trend- drink at your bar? setting bartenders and bar chefs, including The “old” standbys are still moving strong, the Trummer brothers [Albert and including the Cosmo, and Prime Grill’s Big Stephan], who have been my modern inspi- Apple Martini, served up with fresh green ration and teachers. apple puree. At Solo, our flavored Mojitos and the “Passion ,” made with Which is your favorite classic cocktail fresh passionfruit puree and champagne and what is your secret to mixing it? are top favorites. One of my favorite classic cocktails to mix up is the , the old Kentucky Derby Which original drink will be your legacy? Which mixologists, living or dead, are standby. I learned early on how to create Navan Chilled Toddy, sort of a nice year- most inspirational to you and why? the proper julep. A stainless steel mint round assortment of fresh fruits marinated Way back when (four years ago) I was intro- julep glass is a must, along with crushed in Navan. duced to an incredible experience called ice, mint, Bourbon, and simple syrup. The “Cocktails in the Country,” led by master trick is to fill the glass with mint and crushed Mixed fruits (limes, 1 tbsp. each of nutmeg cocktailian, Gary Regan. This relaxing ice and build the drink halfway at first, stir, lemons, oranges, and cinnamon. retreat in the Catskill Mountains, where Mr. and then continue adding crushed ice and pineapple, mango, 1/2 cup of peeled mint apples, pears, kiwis, 5 sticks cinnamon Regan poured out his wealth of knowledge stirring until you have a perfect mint julep, plums, dried raisins) 5 star anise on everything from the history of the “Dark with a dome of crushed ice at the top, and a sliced orange and lemon 1 cup of sugar in the and Stormy” cocktail, to running and main- sprig of mint laying across it so as to inhale rinds raw. taining a bar properly, literally taught me the mint with every sip. 3 to 4 squeezed limes 1/2 cup of simple syrup. everything I know about bartending. If you were not behind the bar, what Cut fruit appropriately and place into a large one- gallon container. Combine additional dry ingredi- Where do you find inspiration for creat- would you be doing? ents, simple syrup, and mix. Fill the container 1/4 of ing new drinks? Not only am I a bartender, but I am also an the way with Grand Marnier. Fill the remainder with I try to listen to what guests at the bar are actor. So, whenever I’m not at work behind Navan and stir vigorously. Allow to marinate into, and go through lots of trial and error in the stick, I’m auditioning and performing overnight, and serve over ice, or for a hot drink, com- bine 2 oz. of the liquid with hot water and garnish creating experiments to try on them. I’ve with my sketch comedy and improv groups. with a cinnamon stick.

tenders at the restaurant, is very inspira- What is your favorite thing about 10| Dani Epstein tional to me, because he has a great way bartending? with clients and we have good chemistry I love talking to people, and making sure BARTENDER, LUNA PARK, working together. Also, my first mentor, Paul they have a good time! I love it when some- LOS ANGELES Yeats, at The Purple Shamrock in Boston, a one arrives in a bad mood, or having had a famous Irish pub, was great to work with. long day, and they leave my bar with a smile He never lost his cool. on their face.

Where do you find inspiration for creat- Which original drink will be your legacy? ing new drinks? I brought the Scorpion Bowl cocktail to The inspiration for new cocktails comes Luna Park. I don’t really like parting with my from my childhood memories. Specifically, I secret recipe, but here it is: was inspired to create the Scorpion Bowl 3 ounces Aged Dark Rum 1 1/2 oz. Pineapple Juice because I had a fond memory of the drink 1 1/2 oz. The juice from 1 1/2 from back East (Massachusetts), and want- 1 1/2 oz. Apricot Brandy limes ed to bring those great flavors to the cus- 1 1/2 oz. Orgeat Syrup A touch of grenadine tomers at Luna Park. 1 1/2 oz. Freshly 151 Proof Rum for the Squeezed Orange flaming volcano What is the most popular cocktail / Juice drink at your bar? The Luna Park Mojito, Which is your favorite classic cocktail because we make the best mojito in town. Shake dark rum, brandy, apricot brandy, orgeat syrup, and what is your secret to mixing it? orange juice, pineapple juice, lime juice, and ice The Sidecar is by far one of my favorite together in a . Strain into Scorpion Which mixologists, living or dead, are cocktails. The trick to making a great Bowl. Add splash of grenadine. Pour 151 proof rum most inspirational to you and why? into the volcano center of the bowl. Set aflame. Sidecar is to use lots of fresh lemon juice. Christopher Amitrano, one of the other bar- Garnish with 2 straws.

DISTRIBUTOR & Tell us about a great Bartender in your neighborhood. Email us at [email protected] SUPPLIER REPS: | and keep an eye out for our 2006 edition of BARTENDERS TO WATCH!