A couple months ago I had the great opportunity to be part of a group of three bartenders chosen by The Black Grouse to be part of their Distinctive Bartender Tour Miami Edition. The way this opportunity came about was through the use of social media to be precise Twitter, a platform I use regularly in combination with…Continue Reading
Great news for our audience we are coming out on Sept 16 with a series of cocktail video tutorials of drink recipes, cocktail history and spirit information. A collection of classic cocktails such as Sazerac, Ramos Gin Fizz and Blood and Sand plus a series of some of my most popular signature cocktails. This Video is just a sneak peek. Available for purchase and download on this site. This is how to prepare a delicious Tipsy Fresa at home. Enjoy!
It’s not unusual to see a bar borrowing techniques, ingredients and recipes from the kitchen to be applied onto craft cocktails, but now the swarming knowledge gathered behind the bar is spilling back into the kitchen. Enter Jane’s Sweet Buns, a pastry shop located in the East Village where owner Ravi DeRossi (Death and Co, Mayahuel, Cienfuego) and bartender extraordinaire Jane Danger (CBGB, Death and Co, Cienfuegos) are offering pastries inspired by classic cocktails like the Old Fashioned buns (peacans, bourbon,
It’s good to know that my Cocktail Menu at The iconic Forge in Miami Beach is still holding strong. Haute Living magazine rates it number One. Here’s the article: It’s time to ditch your old stand-by drink, Miami. Restaurants and bars are expanding their cocktail horizons while a new breed of Miami bartenders has taken the city by storm with ambrosian concoctions that incorporate unique blends, infusions, methods, and ingredients that teeter on the border between bartending and alchemy. We’ve
A couple of days ago I had the chance to come in to Ciro’s speakeasy and guest bartend with my own cocktail menu where I featured six cocktails, two of them classics and the other four my creations. Among them the classic Vieux Carré and the Improved Sandia Collins a variation on a cocktail I had created for the Mr. Chow menu. The cocktails were well received by the guests that night. I guess I’ll be coming back there for
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NYC and San Francisco have long been the epicenters of American cocktail culture, Finally a few months ago I had the chance to travel for the first time to San Fran with the intention of checking out what was happening there. I made a list of all the bars I’d heard of and ones that had been recommended. On the top of my list was Bourbon and Branch, a bar styled as a modern-day speakeasy. This bar is located in
The origin of the Old Fashioned dates back to the 19th century, a libation that follows the original recipe of what was defined in “The balance, and Columbian Repository” of 1806 as a cocktail -spirit, sugar, water and bitters. This classic done the right way ( with out the muddled fruit salad of cherries and oranges in it) has to be one of my favorites, Here Ro Patel makes a killer one, layering the ingredients + the Bourbon directly into
One of the great things about tending bar is that your always hearing about what’s happening in the industry directly from spirit distillers, bar owners, liquor reps, brand ambassadors, other bartenders etc.. In this case, a few months ago, a colleague sat at my bar and told me about some bar in, of all the places….Tampa, that was making some noise in the industry. He said that they were doing all the right things good bartenders look for: good booze,
It’s always great to see former colleagues making big moves, especially when its people like Kenny McCoy who has worked his ass off to get were he’s at right now. I had the good fortune to bartend with him at a place in Tribeca. With the help of Michael J. Neff and Abdul Tabini they opened “Ward III” in mid 2009. A bar that differentiates itself from other “bespoke” bars by allowing the guest to help in the co- creation of
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