1.5 oz. Citadelle Gin
.5 oz. St. Germain Liqueur
.5 oz. Aperol
.5 oz. Grapefruit Juice
Shake all ingredients in an ice filled cocktail shaker. Strain into chilled cocktail glass.
Regarded as one of Boston’s most talented bartenders, John Gertsen is also recognized locally and nationally as an expert on the history of cocktails. For several years he served as an integral part of the award-winning No. 9 park bar program before
collaborating with Chef Barbara Lynch on the opening of Drink. An avid cocktail historian, John and his cocktails have been profiled in several publications including Boston Magazine, Stuff@night, Esquire, Bon Appétit and Food & Wine. John was nominated for “Bartender of the Year” at the 2008 Pernod Ricard Cocktail Spirit Awards and Drink was nominated for “World’s Best New Cocktail Bar” at the 2009 Pernod Ricard Cocktail Spirit Awards and “Best American Cocktail Bar” by the same organization in 2011. In 2010, Drink was judged as the Best Bar in America at the Tales of the Cocktail Barroom Brawl sponsored by Grand Marnier. Drink was also listed as one of the top 10 cocktail bars by Bon Appétit in August 2010. In 2013, DRINK was awarded “World’s Best Cocktail Bar” at the Tales of the Cocktail Spirited Awards.
Recipe by Joey Fredrickson
at Society Lounge
1 oz. Citadelle Gin
1 oz. Cherry Heering Liqueur
1 oz. Dolin Rouge Vermouth
1 oz. Fresh Orange Juice
Shake all ingredients with ice and strain into a cocktail glass. Garnish with an orange peel.
Joseph Fredrickson recently relocated to Cleveland, Ohio to open Society Lounge, a vintage cocktail bar located on the exquisite East 4th. He has been diligently working to organize a cocktail program and team of skilled bartenders. His career began at Nicholson’s Tavern and Pub while earning his finance and accounting degree at the University of Cincinnati. After graduating, he started a group called “World of Whiskey” which revolved around a diverse whiskey selection, education and food pairings. Fredrickson found his passion lied in sharing his knowledge and love of spirits and food with others. In Fall of 2011. he started Nicholson’s craft cocktail program that revolved around themed drinks that would coincide with the Broadway shows which played across the street. Through this program, Fredrickson created more than 30 unique cocktail lists, made steady news appearances on local news and national blogs, won awards and took a leadership role on the company’s corporate beverage team.
Recipe by Nick Vitulliat The Famous Cocktail Barin Los Angeles
.75 oz. Black Pepper Syrup
.5 oz. Fresh Lime Juice
4 to 5 Fresh Basil Leaves
1.5 oz. Citadelle Gin
Muddle basil into lime juice in a shaker. Add remaining ingredients and shake.
Double strain into coupe and garnish with fresh cracked pepper and a smacked basil leaf. Black Pepper Syrup: Boil 1 c sugar and 1 c water, lower heat, add 2 oz ground pepper, simmer for 30 min. Strain, cool, use.
Nick Vitulli took the bull by the horns to learn more about the second-oldest profession in the world. After learning to bartend in New York City, he made the move west to Los Angeles, and he is now known for creating some of the best drinks in town. Vitulli is head program developer at The Famous in Glendale, which is located in Glendale’s historic Huntley-Evans building across from the Americana At Brand shopping center.
Recipe by Sean Hoard
at Teardrop Lounge in Portland
1.5 oz. Citadelle Gin
.75 oz. Cocchi Americano or Lillet Blanc
.5 oz. Fresh Grapefruit Juice
1 tspn Fresh Lemon Juice
1 tspn 2:1 cane syrup
(2 parts unrefined cane sugar : 1 part water)
Combine ingredients in a shaker, shake with ice. Fine strain into a chilled coupe and garnishwith freshly grated nutmeg.
Sean Hoard started his service industry career in 2009 as a barback at New York City’s Please Don’t Tell (PDT). It wasn’t long before Sean moved up to tending bar and shortly thereafter head bartender. During his time at PDT, Sean won the 2010 42 Below Cocktail World Cup as a part of Team USA and was nominated for a Star Chefs Rising Star Award. After over two years at PDT, Sean moved to his native Portland to begin work at the Tales of the Cocktail Best Hotel Bar nominated Clyde Common and one of Food & Wine’s 50 Best Bars in America: Teardrop Cocktail Lounge. He is currently the bar manager of Teardrop, owns a Cairn terrier named Charles Barkley and lives in sunny Portland, Oregon.
1.5 oz. Citadelle Gin
5 oz. Pur Pear Liqueur
5 oz. Aperol
1 dash Scrappy’s Grapefruit Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Jim Romdall grew up in Seattle and studied film at the University of Washington. After bartending in Seattle and Los Angeles, he joined Vessel 5th Avenue in 2006, becoming manager in 2008 and co-owner in 2011. Jim earned national attention when he was awarded the Rising Star Award for Mixology in 2009 by StarChefs based in Manhattan. He is a judge at the San Francisco World Spirits Competition, the largest and most prestigious international competition of its kind. Jim is co-founder of the Washington State Bartenders Guild, an organization that promotes education, professionalism and “raising the bar” behind the bar.
Jim is a sought-after consultant and speaker, as well as a guest bartender at some of the finest establishments across North America. He is passionate about staying on the forefront of the evolving cocktail landscape. More importantly, Jim’s ambitions are matched by the amount of fun he has on the job.
Recipes by Joaquín Simó
at Pouring Ribbons in New York
2 oz. Citadelle Gin
.75 oz. Honey Syrup
.75 oz. Fresh Lemon Juice
Combine all ingredients into a mixing tin, add plenty of ice and shake vigorously until very cold. Strain into a chilled cocktail glass and serve immediately.
Joaquín Simó, 36, has traveled a long way from his native Ecuador in his search for the perfect daiquiri. Raised amongst Cuban family in Miami, he grew up eating fruits and vegetables fresh from his grandfather’s farm and helping his father at his French bakery. His epicurean roots firmly established, he sought out new seasons in New England, graduating from Boston University with a degree in English and religion. He began tending bar in crowded college dives, raucous rock n’ roll bars, neighborhood restaurants and trendy hot spots, all the while furthering his education on food, spirits, flavor combinations and balance.
As part of the opening staff at New York’s acclaimed cocktail bar Death & Company, he finally put that English major to good use as he cheerfully regaled customers with the colorful stories and hallowed history of classic spirits and cocktails. Joaquín served as deputy editor for the 2009 and 2010 Food & Wine Cocktail books, contributing the Latin Drinks chapter, front and back matter, as well as recipe-testing both books. He has also worked on several food-cocktail pairing dinners with underground supper club NY Bite Club. He was awarded BAR Ready status following his completion of the BAR Five Day Intermediate Certificate Program in September 2009 and named one of Playboy’s Top 10 Mixologists in 2009. A finalist at the 2011 Spirited Awards, Joaquín was awarded the 2012 Spirited Award as American Bartender of the Year at this year’s Tales of the Cocktail. He has served as a panelist at Tales of the Cocktail, the Manhattan Cocktail Classic, the Copenhagen Spirits & Cocktail Conference, Paris Cocktail Spirits and the Gourmet Latino Festival. Joaquín is also currently a partner in Alchemy Consulting, working with such clients as Diageo, Pernod-Ricard, and Hyatt Andaz Hotels. Joaquín can be found behind the stick at their NYC flagship bar, Pouring Ribbons, which opened in fall 2012.
1.5 oz. Cardamaro
.5 oz. Fresh Lemon Juice
Dash Simple Syrup
Add lemon juice, simple syrup, gin, and Cardamaro to a shaker tin.
Fill shaker one third full of ice.
Shake, strain into a chilled coupe glass.
Growing up in a restaurant family, Kyle Davidson has had a lifelong tenure in serving food and drink. Kyle has sought a wide array of experiences and responsibilities in order to continually round out and blend the technical aspects of making drinks with the warm welcome of hospitality.
After moving to Chicago from his hometown of Minneapolis, he managed to get in to bartend at the just opened Violet Hour in 2007. Drawing heavily from his time there and travel to any country that will accept him, Kyle now runs the bar at Blackbird, and feels at home there next to the modern but timeless cuisine and space. HIs path has not been a linear one, spending time behind the line, beverage consulting, managing, and even as the meat buyer at a butcher shop. Pulling from all experiences Kyle strives most to make drinks for the heart and ensure everyone’s enjoyment of their time at the bar.
Stylistically Kyle likes to stay as close to minimal and traditional as possible without limiting possibilities, hoping to find just the right drink for everyone’s context.
Recipe by Marco Zappia
at Eat Street Social in Minneapolis
2 oz. Citadelle Gin
1 oz. Dolin Dry Vermouth
1 Dash Bittercube Orange Bitters
Stir until proper dilution and temperature are achieved, strain into martini glass. Garnish with a lemon twist.
Marco Zappia dropped out of middle school because everyone was dumb, was accepted into Stanford’s advanced placement program, promptly got into too much trouble and ran away from Palo Alto into the patchouli scented bosom of Berkeley, where he studied Sartre, Derrida, and Plato.
California girls didn’t like him, so he went to the east coast to Bard where he partook in many dinner parties, drank a lot of Yellowtail and tasted super exotic cheeses. Being the all-star philosopher that he thinks he is, the only logical solution to life was to drop out of college and bus tables. His grandmother was very proud. He met his mentors Nick and Ira of Bittercube when the Eat Street Social was beginning to take shape, and they forced Marco to start bartending and also proceeded to use him for free labor until they felt guilty, and decided to make him a managing partner, thus more free labor! Then he won best bartender in the Twin Cities (grandma, I’m looking at you). Marco spends his days writing emails, drinking gin, figuring out ways to reverse engineer lime juice, and making drinks come true.
Recipe by Mike McDonald at Blue Jacket in Milwaukee
2 oz. Citadelle Gin
.25 oz. Lavender Syrup*
1 Dash Bittercube Jamaican #2 Bitters (or 2 dashes Peychaud’s Bitters)
12g Dried Lavender
1 quart Hot Water (Boil Temp)
1 quart Granulated Sugar
Steep lavender in hot water for five minutes covered. Strain and measure back up to 1 qt. Whisk in 1 quart of sugar slowly.
Stir and strain into a rocks glass with ice. Garnish with a lemon disk.
Mike began his career in the industry serving local regulars and friends when a friend needed help behind the bar at Koz’s Mini Bowl. He continued his development as a bartender at Café Hollander, where he learned a great deal about Belgian beers and customer service. Then came his time at Harbor House where the demand for a Manhattan and Martini took precedence. That demand and his personal interest in the newly resurrected cocktail culture helped push him to become a more knowledgeable and creative bartender. The friendships Mike developed within the service industry provided him the opportunity to further his craft, allowing him to work with colleagues as he experimented with a variety of recipes and flavors to create cocktails with both a classic and innovative approach. Working with Bittercube proprietors Ira Koplowitz and Nick Kosevich encouraged Mike to develop his palate, strive for balance, and spearhead a cocktail program. Through their continued guidance, Mike has become a true professional whose goal is to create unique cocktails that appeal to the diverse tastes of the Blue Jacket’s clientele.
1.5 oz. Citadelle Gin
.75 oz. Suze Liqueur
.75 oz. Grapefruit Juice
.5 oz. Simple Syrup
.5 oz. Fresh Lemon Juice
Combine all ingredients in mixing glass without ice and dry-shake, 10 seconds. Add ice, and shake, 25 seconds. Strain into chilled Collins glass. Top with Champagne, garnish with a few drops of Angostura Bitters.
Ryan Maybee is a restaurateur with expertise in the fields of wine, spirits and mixology. To him, the craft of bartending is more than just making a drink.
Rather, he believes bartending is a true skill akin to the professionalism of chefs and their culinary educations. This belief in bartending as an art form has been the basis for his career and educational pursuits in the beverage industry. He began his career as a bartender at a Kansas City icon, Pierpont’s at Union Station in 1999. In 2006, he opened JP Wine Bar and Coffee House in Kansas. JP’s phenomenal success allowed Maybee to invest further in his beverage education – Maybee became a Certified Specialist of Wine (CSW) and in 2012 became the first person to complete the Bar Master Certification from Beverage Alcohol Resource (B.A.R.).
In 2009, he opened Manifesto, a small, cozy cocktail lounge whose authentic candlelit and speakeasy ambience highlights the professional staff creating an environment where you are welcomed with beautifully crafted cocktails and warm hospitality. Manifesto has received many accolades including being named one of Esquire Magazine’s Best Bars in America for two years running.
Recipe by Todd Thrasher at Restaurant Eve in Alexandria
2 oz. Citadelle Gin
.5 oz. Simple Syrup (2:1 water to sugar)
4 Slices of Ginger
Small Slice of Lemon Grass
4 oz. Coconut Water
In a shaker, muddle the ginger and lemon grass. Add Citadelle, coconut water and simple syrup. Shake and strain into a hi-ball glass with ice. Garnish with candied ginger.
General Manager, Sommelier & Liquid Savant… True to the slogan, “Virginia is for Lovers,” Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine. Todd came to Restaurant Eve (110 S. Pitt Street, Alexandria, Virginia, 703.706.0450, www.restauranteve.com) with a distinguished vintage palate, a keen eye for the freshest ingredients and the flavors they impart, and a deep love of the hospitality industry.
Never one to handle any task in the requisite manner, Todd has done everything from honing his skills as a scuba diving instructor, to breathing fire a la Gene Simmons, to expertly sabering a bottle of champagne. But it’s his expert wine lists and trend setting cocktails for Restaurant Eve, The Majestic, PX, Society Fair and now Bar TNT that have earned him acclaim and garnered him highly coveted awards. “I strive to do things differently. I want our guests to remember what they drank just as much as what they ate – I want them to experience it the way I do,” Thrasher explains. His passion is evident in the wine pairings he creates to accompany the Restaurant Eve tasting menus, along with his highly coveted Edenesque Cocktails.
Created with exceptional and unique ingredients, most of the cocktails are house-made. Where else could you find house made bitters in 14 varieties? Known as one of the best mixologists in the nation, many, including Washington Post food critic Tom Sietsema, have applauded his specialty cocktails and creations:
“Sipping “Peaches and Herb” through a thin metal straw, I’m reminded that sommelier Todd Thrasher is also one of the best mixologists anywhere., writes Tom Sietsema.
Thrasher is also partner in Eamonn’s A Dublin Chipper, the speakeasy lounge upstairs, PX, The Majestic and Society Fair, allocated in Old Town Alexandria. At PX, named for VIP patrons of Eve, Thrasher executes “bar magic” to guests with whimsical cocktails. At The Majestic, a historic local institution serving Virginian fare, he offers classic cocktails with a nod to their derivations, such as a Mint Julep, also known as the Kentucky Derby cocktail. At Restaurant Eve, highlights include the Gin and ‘Tonic’ prepared with house made tonic and Citadelle gin and The Black Bass, a surprising and delicious concoction of fennel liqueur, fennel syrup, roasted oranges and olives. At the wine centric Society Fair, Thrasher created ‘Tails’ of the Vine, his take on wine influenced cocktails.
Thrasher’s cocktails are not only merely terrific libations, but they also carry a unique back-story. When Chef Cathal Armstrong was trying to quit smoking, Todd’s answer was to create The Smoker’s Delight for PX, which uses Old Virginia Tobacco and Virginia-made honey. This cocktail both celebrated the 400th anniversary of James town and aided his friend in for going his pack a day habit. Thrasher also created the Plight of the Honey Bee—an elixir of honey liqueur, honey vinegar, honey syrup, and Jim Beam that sports the insect’s stripes—to focus attention on the disappearance of these enormously beneficial creatures.
Most recently, the multi talented Thrasher and the team behind Restaurant Eve opened a second outpost of Eamonn’s a Dublin Chipper, in Arlington, VA featuring a rock n roll cocktail lounge named TNT, after Thrasher’s son Tristan Noah Thrasher.