A Muddled Thought

jordan Salcito of Gilt creating the Green and Silver Fizz.

Hidden away in Midtown bordering a few blocks from where the Theatre District starts, is the NY Palace Hotel. Within its walls exists Gilt a 52 seat New-American Restaurant. Playing along side this intimate dining setting is a bar that’s offering up some interesting cocktails to its visitors.

I was recently invited down to exam their Cocktail Program, run by Jordan Salcito.
Throughout Jordan’s career, she’s worked with many culinary greats including Daniel Boulud, and Sam Lipp (of Eleven Madison). Her initial background was in the culinary arts, until she discovered her passion for wine during her time with Daniel. She then went on to both work the harvest in France and then move on to co-manage a wine estate in Montalicino,Italy. It wasn’t until working in a head sommelier position under Sam Lipp that she began to discover her passion for cocktails.

Having heard that Jordan had been only working with cocktails for about a year and half, I was skeptical on what my visit to Gilt would yield. My skepticism was all for naught, the cocktails I experienced were brilliantly executed.

For someone whose background is based primarily wine and the culinary arts Jordan is a genius in the making when it comes to cocktails. The menu she’s put together is comprised of a mix of classics such as the gin and countreau based White Lady, the rum and ginger beer based Dark and Stormy, and some modern creations such as the citron vodka and sake based Lady in Red, the Mezcal and Crème De Violette based Mariposa and the Tropical Mint Julep that’s made using a homemade pineapple simple syrup.

Gilt’s cocktail program seems to get everything right, down to the classic sampling technique of checking each cocktail with a straw that the barkeeps perform before serving each drink. While this is now common in cocktail lounges, you don’t yet come across this being performed at most restaurants.

A sampling of a few of Gilt’s Cocktails.

Tropical Mint Julep-
2 oz-Woodford Reserve Bourbon
1 oz-Pineapple Syrup
Mint
Vanilla Beans
1:1 Fresh Pineapple Juice Simple Syrup with 3 Vanilla Beans

A Tropical Mint Julep. A Combination of Bourbon, Mint, and Pineapple Infused Simple Syrup.

The Lady in Red-
2 oz Strawberry Puree
½ Oz Grey Goose Citron Vodka
1 ½ Oz Junmai Ginjo Sake
Splash of Lemon Juice
Shake vigorously with ice. Top with Champagne.

The Lady in Red made with Citron Vodka, Junmai Ginjo Sake, Strawberries and Champagne.

Jordan mentioned this is Gilt’s biggest seller. It managed to achieve the right balance of sweet and stay refreshing while still being simple in it’s execution.

The Mariposa-

The Mariposa. A Combination of Mezcal, Agave Necat and Violet Syrup.

1 oz of Mezcal (The mescal is balanced with a 1:1 ratio with Tequila)
½ Oz Agave Nectar
¼ Oz Violet Syrup
Serve in with chopped ice in Old Fashioned. Top with Violet Candies.

This drink had the perfect balance of refreshing and spice, and would make a great summer drink, It was reminiscent of a spicy lemonade.

I also had the opportunity to two items that are creations Jordan hasn’t placed on the menu yet.

Taking inspiration from Charlie Sheen’s character on “Two and a Half Men”, Jordan created the “Fickle Bachelor”. A drink comprised of jalapeño infused Woodford Reserve Bourbon, mint leaves and served in an ice-filled highball glass. This drink covers incorporates all aspects of Charlie’s personality, with the drink standing in for the exotic side, and being paired with two sides of simple syrup. One of pineapple infused simple syrup to cover the sweet side, and one side of jalapeño infused simple to cover the spicy side of Charlie. Jordan mentioned that she wanted to give the customer the option play with the flavor of the drink to suit their mood.

2 Oz Jalapeno Infused Woodford Reserve Bourbon
3/4 Oz Pineapple Simple Syrup
2 Broken Mint Leaves

Serve in Highball Glass filled with Ice

Present with sides of

1 oz Pineapple Infused Simple Syrup (The Sweet)
1 oz Jalepeno Infused Simple Syrup(The Spicy)

Note: To infuse bourbon with jalapeño, place one jalapeño pepper in the bottle of Woodford Reserve for a period of no less than one hour.

The Fickle Bachelor with it's side of spicy and sweet.

The second item, which Jordan calls a cocktail geek’s dream is the Green and Silver Fizz. This invention was inspired by The Savoy Cocktail Book, by Harry Craddock. Jordan created the Green and Silver Fizz, an absinthe and gin based cocktail that’s based on Harry’s Rattlesnake cocktail. Jordan’s version replaces the Whiskey that Harry’s recipe had with Gin, and adds edible silverleaf and a stripe of Angostura Bitters.

The Green and Silver Fizz. A Combination of Gin, Absinthe, Simple Syrup, Lemon Juice and Cava.

The Green and Silver Fizz
1 ½ oz Tanqueray 10 Gin
¾ oz Lemon Juice
½ oz Simple Syrup
1 Egg White
Combine all ingredients and dry shake(no ice).
Add Ice and then shake a second time.
Pour into a Champagne Glass that’s been rinsed with Kubler Absinthe .
Top with Cava or Champagne
Place a small piece of edible Silver Leaf(If Available)
Drizzle a stripe of Angostura Bitters

A closer look at the Silver Leaf and Stripe of Angostura Bitters.

Harry Craddock’s Original Rattlesnake Recipe-
1 ½ Blended Whiskey
1 Teaspoon Lemon Juice
½ Teaspoon Powdered Sugar
1 Egg White
Shake all ingredients with ice, strain into a cocktail glass, and serve.

The Bar at Gilt NY.

The Exterior of Dutch Kills.If it wasn't for the bar sign would you know what awaited you inside?

If Milk and Honey had existed circa 1880, Dutch Kills is what it might have looked like.
Sasha Petraske and Richard Boccato have brought their seasoned skills to Long Island City. The two master “barkeeps” behind the infamous Milk and Honey, Little Branch, White Star and East Side Company have brought that same amazing jaw dropping cocktail goodness to Dutch Kills.
After coming across what was once an old fish market, in August of 2007 Sasha and Richie signed the lease and broke ground on the building in December of 2007. After two years of building and obtaining all the necessary licenses, Dutch Kills opened shop to the public on Friday May 1st.

The Booths at Dutch Kills share that same vibe as Milk and Honey and Little Branch.

This 1800’s influenced cocktail den seats about seventy people spread across three rooms, and includes a ragtime band on the weekends.

The Back Room, where on weekends the ragtime band plays.

Not to leave out any detail, Dutch Kills also includes an antique cash register behind the bar.

Along with fresh ingredients such as freshly squeezed juice, hand cut ice, they’ve also made all cocktails $9. So think of this place as Milk and Honey’s Long Island City’s younger cousin.

One of the key components that all good “barkeeps” or mixologists will mention is the ice you use. And just as is done at Milk and Honey, Little Branch, and White Star the ice is hand cut on a drink by drink basis to fit the cocktail.

The Ice behind the drinks.

While Dutch Kills might be the new kid on the block, in terms of cocktail lounges. The roll call of “barkeeps” reads like a who’s who of the cocktail industry. Along side Sasha and Richie, are Giuseppe Gonzalez (Of Flat Iron Lounge, The Clover Club and Little Branch), and Alex Day(Of Death and Company).

As I spoke to Richie, I took the time to also sample a few of the menu items for this month. Engulfing two thirds of the wall space behind the bar a, chalkboard sprung to life with the names and ingredients in the featured cocktails of the month. The plan is to rotate these every month.

The Bar Spanning Cocktail Menu of Dutch Kills.

Don’t worry there’s also a portable version available for those not seated at the bar.

Richie mentioned that this version of the menu was researched at the New York City Library and the design is also based on a bar menu's from the 1800's.

No visit would be complete to Dutch Kills without mentioning the cocktails.

My first cocktail was the Steinway Punch.

The Steinway Punch. A combination of Rye Whiskey, Lemon, Curacao, and Soda.

To continue my research on the cocktails of Dutch Kills, I decided to try the Netherland.

The Netherland. A combination of Cognac, Curacao and Orange Bitters.

For my last experience of Dutch Kills, I decided to go for bartender’s choice.

Giuseppe Gonzalez was behind the bar at this time, and asked for my ingredient of choice. As I still think Absinthe gets a poor rap, I’m always curious to see what a master like Giuseppe is able to create.

He suggested the Robert Burns, which is based off the concept of the Manhattan only replacing the bourbon with Scotch.

The Robert Burns. A combination of scotch, sweet vermouth, absinthe and angostura bitters.

He was also kind enough to provide the specific recipe-

2.5 Oz Famous Grouse Blended Scotch
¼ Oz Sweet Vermouth
¼ Pernod Absinthe
2 Dash Angostura Bitters
Note: Guiseppe was serving Kubler Absinthe to a few customers the traditional way. However he chose to utilize Pernod in the Robert Burns. As to why, he felt the Kubler would be to dry to work in the cocktail.

As A Muddled Thought is based out of Astoria, finally having a cocktail den about ten minutes is a nice change. Having one of Dutch Kills caliber, with near perfect drinks might even keep us out of the city for a while. Located only a few blocks from Queensboro Plaza in Long Island City, and accessible by N,W or 7 Trains the location is convenient enough for even downtown cocktail fans to swing by and check out . Dutch Kills is worth every second of your trip to experience and then some.

A final shot of Giuseppe Gonzalez creating a perfect cocktail at Dutch Kills.

In an odd occurrence I recently came across an article on cocktails in an Airline Magazine while visiting family. The article described the author being introduced to the magic of cocktails after visiting PDT’s and ordering a Maker’s Mark, neat.

The author’s introduction came via PDT’s head mixologist, Jim Meehan. Jim, who after seeing the writer order bourbon, recommended he try PDTs take on an Old Fashioned, The Benton which is made utilizing bourbon infused bacon.

Jim and Don Lee are two of the cocktail guru’s behind the menu that has constantly drawn people to PDT’s night after night since it opened several years ago.
The writer of this article also made mention of a new drink that Jim’s been experimenting with dubbed the El Burro. As a lover of most of the ingredients that were mentioned (Absinthe, Tequila, and Ginger Beer) I had to see if I could obtain this recipe from Jim. He was kind enough to provide it to me.

El Burro
1.5 oz Siembra Azul Reposado Tequila
.75 oz Lime Juice
.75 oz Pineapple Juice
.25 oz Vieux Pontarlier Absinthe
.5 oz Simple Syrup
1 oz Ginger beer

Add all of the ingredients to a mixing glass, then add ice
Shake and strain into a Collins glass filled with ice
Garnish with a lime wheel and candied ginger
(Jim Meehan, Winter 2008)

While I’ve been to PDT’s numerous times in the past several years, I’ve never had the opportunity to try the infamous Cinema Highball that Don Lee devised. Somehow they’ve always been out of the infused Flor De Can Rum that Don uses in the recipe. So while I had Jim providing some of his secrets, he was also kind enough to ask Don about the recipe Cinema Highball.

Cinema Highball
2 oz Butter Popcorn Rum (Flor de Cana is recommended)
4 oz Coke
Build in a tall glass with ice.

Popcorn infusion
120g unsalted unbuttered popcorn
3 table spoons of melted clarified unsalted butter
infuse popcorn in white rum for 20 mins and strain
add melted butter to rum and infuse for 12 hours
place mixture in freezer and strain off solidified butter

The original article that inspired this post. Originally by Coleman Neary.

Two weeks before Phil Ward (formerly one of the cocktail masterminds behind Death and Company) and Ravi DeRossi’s (Of the Bourgeois Pig, D&C,Desnuda and The Rabbit Club) new tequila and mescal influenced cocktail lounge is set to open, A Muddled Thought had the opportunity to sit down with Phil and discuss this new endeavor.

Upon walking into Mayahuel, it felt as if I was walking into a Speakeasy had they had existed decades ago in Mexico. Mayahuel, throughout its two floors continues to portray this feeling and impress.

Do these stairs lead to a certain tequila based fate?

The Upstairs Hideway

Complete with View of the Bar from Above

So who else is behind the bar at MayaHuel?

Some of the other talent includes alum from The Clover Club and The Flat Iron, Jim Kearns (formely of Freemans) as well as New York newcomer, Rob who hails from DC Based Restaurant, Me Jana and Kevin who originates from Williamsburg based hotel, Delmano.

Kevin and Rob creating tequila and mescal masterpieces.

Phil mentioned he has a few other possible tricks up his sleeves when he it comes to future cocktail offerings. The possibility of weekly specials labeled under the guise of a “The Fugitive Section”. This section would change on a weekly basis, allowing Phil and the rest of his staff to filter new cocktails into the mix for short periods.
Also while no plans for punch served in bowls(ala Clover Club) , the possibility of pitchers was hinted at.

The story behind the origin of the Cerveza Cockails. Phil mentioned that the idea for these originated when Ravi during his time at the Bourgeois Pig, came to him to create a cocktail menu, without using liquor. While the Bourgeois Pig serves wine, champagne and beer, it does not possess a liquor license . Phil was able to devise a menu of cocktails using these three components and in turn this gave birth to Mayahuel’s Cerveza Cocktails.

Más Punches and Cervesa Cocteles Por favor

As with any place that has Phil devising the concoctions that fill the menu, the bar is filled with a variety of unique ingredients. This includes home infusing all blanco tequila utilized in the cocktails, such as with Lapsang Tea.

The Home of Tequila and Mescal-The Bar at Mayahuel's

A Bottle of Home Brewed Lapsang Tea Infused El Jimador Blanco Tequila

A Lapsong Punch-Featuring Lapsang Infused Tequila, grapefruit and whiskey barrel bitters.

Git Ur Lapsang Souchong-Featuring Lapsang infused Tequila, agave nectar, and Tamarind Soda.

Putting the Finishing Touches on a Division Bell

The Final Product- A Division Bell-Featuring Joven Mescal, Aperol, Maraska and Maraschino, Lime and Grapefruit Peel

When asked to sum up Mayahuel, Phil is hoping people will think of his new home for not just amazing cocktails, but also for amazing food. Phil and Ravi managed to snag Chef Luis Gonzalez(Of Coffee Shop and Knickerbocker Bar and Grill) to design and shape the food offerings.

Mayahuel, named after the Aztec goddess, of Agave, who with her death gave life to the plant, and in the same tone, she’s now bringing new life to cocktails, with a little help from Phil.

Courtesy of Live the Lush Life Phil Ward’s Maya Huel Menu.

Scheduled to open in the beginning of May, we were able to obtain a preview of part of the menu from Maya Huel, the East Village’s newest cocktail den.

The Cocktail Menu at Maya Huel

Más Punches and Cervesa Cocteles Por favor

Strange Stirrings and Tea-killa Cocktails

For the past several weeks, I’ve been hearing rumors that Phil Ward, of Death and Company Fame is planning on opening up his own lounge in which most of the cocktails are to be tequila and mescal based.

After a great deal of digging I was able find out that this new cocktail den would be located on East 6th Street between 1st and 2nd Ave. I’ve been unable to find out when exactly the date,the doors would be open to the public, but have been told it would be sometime in May. After continuously hearing all these rumor infused tidbits, I decided to head down to East 6th and investigate for myself.

If the name, Mayahuel is any indication, once this place opens cocktail enthusiasts will not be disappointed. Mayahuel in Spanish is the female god most commonly associated with the maguey plant. Maguey is also the type edible caterpillar (yes you read that right) that frequently infests maguey and Agave plants, which are the basis for most forms of tequila and mezcal.

I was unable to get a peek inside, however I did seem that from the outside they were almost ready to open up.

I leave you with a picture of the outside of Maya Huel.

Location-The lower east side area of Manhattan.

The scene- a nondescript door next to a fortune teller.

The only indication of anything out of the norm is a dangling white star above the door. Placed in a way that conjures up images of mistletoe hanging around Christmas.

You walk into this place not knowing what to expect.

You’re greeted by a small bar with a few randomly scattered patrons. On initial glance, it seems to be reminiscent of most other bars, you’ve been to before, you continue on past the bar and up a small flight of stairs. Your presented with several wooden booths, or if you’re with a large group of people, the back room seems to be the right fit.

Welcome to White Star- Another bar in the ever-expanding Sasha Petraske, cocktail empire. The man behind the original NYC speakeasy,Milk & Honey, he opened White Star in August 2008. Originally meant to focus on Absinthe,and sipping liquors such as Whiskey and Scotch, the menu was revamped several months ago to incorporate some of Sasha’s signature creativity

The menu, is presented on a clipboard.

One page dedicated to cocktails

And another covering the Absinthe Selection

In the corner of the backroom, the eye of a La Fee Absinthe Fountain eerily watches as you partake in your nectar of choice.

In attempt to pay homage to the Absinthe inspired roots of White Star, we ordered a few different drinks that incorporated Absinthe as a main component.

The Waldorf- Sweet Vermouth, Sazerac Rye Whiskey and Absinthe

The Purgatorio- Prosecco and Kublar Absinthe

The Seafizz-A combination of Abinstihe, Seltzer, Eggwhite and Lemon Juice

Absinthe Sampling

The mansithe(Marilyn Manson’s own brand of Absinthe) and Duplais(originating from Switzerland)

Whereas Little Branch, feels like the easy accessible version of Milk and Honey, White Star somehow manages to give off that same classic vibe yet, at the same time is reminiscent of your neighborhood pub. What if your local pub happened to be manned by one of the best mixologists in the country from time to time? (Sasha’s still rumored to work his magic on Mondays).

Editors Note: As we concentrated on cocktails during this trip, we plan to go back and further sample more of the absinthe selection.

You’ve gotten to almost every “amazing” cocktail den in New York City in the past year and a half, but alas one has continued to escape your grasp…until now. For years I heard rumors about this place existing, similar to how explorers would hear rumors of Shangri-La or El Dorado. Like them, I’ve tried searching for this place to no avail. I’ve tried several times to ask around for an invite, or any information beyond the snippets I was able to find online.
Yes kids, I’m talking about the original NYC cocktail lounge: the up-until-recently impossible-to-get-into Milk & Honey. This hidden sanctuary for all cocktail nerds, geeks and followers alike, had been harder to get into than heaven itself, which is what it is in a cocktail lover’s eyes. Sasha Petraske had devised Milk & Honey back in January 2000 as a literal speakeasy in the heart of Manhattan’s lower east side. Instead of a password, Petraske used a slightly more modern interpretation: a constantly-changing phone number. Only those who knew the phone number, or knew someone who knew someone who knew the phone number, could get reservations for the intimate space. Due to M & H’s overwhelming popularity, Petraske converted the spot to a “private club” with membership fees ($500 per year or $2500 per five years) last October. The fee included access to both the original New York location and the more recent London Milk & Honey as well several other properties owned by the company behind the venues. Benefits included easy access to Milk & Honey, and priority reservations any day of the week.
But miracles do happen, and Petraske released the “secret” Milk & Honey number to the public about a month ago, i.e. it was no longer secret. I was able to get a reservation for April 26th. After confirming my 8:00 pm reservation via email the day before (a prerequisite), I arrived with a friend, several minutes early and was asked to wait outside. Upon entering, along with a group of three that also had a reservation, we were seated in a booth near the bar.

This bill scribbled on a business card somehow suits the atmosphere that is Milk & Honey, a dark brooding place that conjures up visions of gangsters in hiding while plotting their next heist, circa the 30s.

The place is a lot to take in and at the same time not much at all. It’s simple in its execution, yet perfect. Walking in you begin to understand why the reservation system is the way it is. With room to seat only about 30 people, scattered among about six or seven booths and a few bar stools, it all makes sense in what Sasha was and is trying to accomplish. It makes you appreciate the entire experience from lucking out with a reservation to sipping that perfect custom cocktail.

That brings me to the experience of ordering a cocktail at Milk & Honey (an experience unique unto itself):

When the waitress came by for cocktail inquiries, she began discussing drink options and thoughts with us rather than bring us any form of menu (there are none). The friend I was with wanted something gin-based and sweet with fresh fruit. The waitress suggested a raspberry lime rickey, a fairly classic cocktail that was presented to us in a highball glass with a metal straw and a hand-cut ice cube engulfing the glass. My first drink choice was a Right Hand, which is based around Bittermens Xocolatl Bitters, rum, Campari and Carpano Antica
A few minutes after our drinks arrived, another couple came in. However they weren’t buzzed in like we were, rather they had been granted a key to this Mecca of cocktail dens. After entering the key used was passed back to the hostess, who promptly seated the couple. I’m assuming the key will be filtered back out to another member, which is all I can guess that this person was.
After noticing our drinks waning, the waitress returned and again started discussing options with us. My friend decided to order another fruit-based cocktail, and went with a blueberry fizz featuring fresh muddled blueberries, limejuice, sugar, and champagne. I discussed what they could do based around bitters (I’m a bitter fan), and the waitress referred me to Jerry, the man behind the bar for the night. He mentioned that they had a small amount of Jerry Thomas Bitters, a rare find in the US, which due to the inclusion of snakeroot is banned by the FDA (something about a minor carcinogen known to cause kidney damage).
Jerry fashioned a take on a South Side using Bols Genever, Jerry Thomas Bitters, mint and some limejuice served in highball glass, again with that signature metal straw. By utilizing Bols Genever, a malt wine-based grain spirit and those Jerry Thomas Bitters, the drink had a mild clove flavor with citrus undertones.

Milk & Honey is a place of rare ingredients, one-of-a-kind drinks, and unparalleled creative talent behind the bar, whether it be Petraske or one of his esteemed colleagues. It truly lives up to its oft-heard legends and lore…and more significantly, my own expectations.
Note- As Milk & Honey strictly prohibits internal photography, I’ll leave you with a picture of the outside door.

Tucked away on 54th street between 5th and 6th, is Atria.

This is my second visit to Atria, the first was to sample their March Monday night pairing of scotch and donuts,

Upon visiting Atria I came to discover that they had amazing cocktails, something I had trouble believing existed within the realms of midtown, as most cocktail havens seemed to exist below 21st Street. Each cocktail is made to order, and if your having trouble deciding one of the barkeeps will try and feel out both your mood and what might work best for you at the time.

If you feel like trying something new that’s not on the menu they’ll ask you what you like and bring you something that you’ve likely not tried before and occasionally introduce you to upcoming new menu items, if your lucky.

During my visit to Atria, I had the opportunity to talk to Barry Johnson, the Cocktail Director about what the cocktail experience means to him and the type of experience he hopes he can provide for guests of Atria.

Barry believes that each time someone drinks a cocktail; it should be a new and unique experience. And enjoys any opportunity to introduce someone to a new flavor or cocktail experience.

As Atria’s cocktail menu is often influenced by the changing seasons Barry feels that when someone takes a sip of their drink, a person might recall a memory of a favorite time in life. This was proven throughout the night I spent at Atria. Currently Atria has several signature drinks, the Brunette, an Espresso based cocktail that reminded me slightly of an adult version of Manhattan Coffee Soda, the Johnson Orange Soda, which brought back memories of orange soda and childhood summer barbeques. There’s also Barry’s take on the standard Margarita, the SSC but with the right balance of sweet, spice and acid. A drink inspired by Chef Martin Brock whose uses a balance of salt, sugar and spice in his dishes. The SSC is comprised of Cabo Wabo Tequila, Maple Syrup, and the namesake mixture of Salt Sugar, and Cayenne pepper that it’s name is derived from. As I drank this I felt just the right balance of kick from the cayenne balanced with the salt and sweetness of the maple syrup.

Barry mentioned that they have plans for an Easter themed pairing based around a Ramos Gin Fizz, which is comprised of Old Tom Gin, lemon and lime juices, simple syrup, heavy cream, orange flower water, egg white and topped off with a dash of club soda. After a few tastes of this beverage, it conjured the feeling of spring and washed out the chill of winter that I had when I walked into Atria, and reminded me that we were more than likely on a few weeks away from beautiful weather and a perfect spring night. On that note, the drink did it’s job He was tight-lipped however when asked about what food they might be pairing the Ramos with. He did mention, when asked what else he might have up sleeves for the coming spring and summer months, that he was thinking of a summer version of Johnson’s soda, possibly black cherry or birch beer based. Also mentioned was the addition of an Aviation, which is a gin based drink that incorporates luxardo, crème de violette and lemon juice. A few tastes of this reminded me of a what drinking a newly bloomed flower might be taste like, if bottled perfectly.

Barry putting the finishing touches on the first Ramos Gin Fizz of Spring.

An Avation, From the upcoming Spring Menu

When asked what he thinks every home bartender should have in their liquor collection, Barry mentioned at least one of each of the following: A Rum, a wheat vodka, a sweet vermouth, a dry vermouth, a gin, a bourbon, a few apertifs, such as Lillet, Countreau, Campari and Bitters.

Barry also mentioned a tip for any aspiring home bartenders who are experimenting with egg white. He mentioned that when using egg white in a cocktail, remember to shake initially with ice and then a second time with ice.

When discussing the title of mixologist, Barry corrected me that I should be referring to the individuals preparing the cocktails as Barkeeps.

In addition to having your cocktail menu define your experience, the person preparing your drink is also part of the experience. While anyone who can prepare a good drink utilizing a variety of ingredients can be considered a mixologist, only those individuals that are friendly, social, care about what they are doing and provide entertaining customer interaction can be considered a barkeep, Barry’s preferred choice for the individuals that exist behind a cocktail bar.

After speaking for several hours with Barry Johnson, I can say that the more established cocktail scene that exists downtown has some new competition, and that this man has many new twists in mind for some old favorites. Whether this is the ever-changing Johnson’s Soda, that differs by season, or some unique new versions of tiki inspired drinks that he mentioned he’s currently working on for summer, the man’s always looking for inspiration and seems to be finding it in all the right places. If the goal of someone behind the bar is to introduce someone to a new flavor or a memorable experience, than mission accomplished.

Next time the urge to have an amazing cocktail or to try some place new hits, check out Atria. It will be a memorable experience that will more than likely have you coming back time and time again to see what new recipes have found their way on to the cocktail menu.