Don’t call them bartenders. Over the last few years, “mixologist” has become the nom du jour for
those working the bottles behind the bar — and they’re not only there to pop bottle caps for you.
Modern-day mixologists are mixing and creating tastes that will have you push the wine bottle
aside and make your dining experiences more than just about the food.
The title may be modern but the rise of the mixologist stemmed from the revival of classic cocktails
that were spruced up with new flavours and ingredients. Here are some of the restaurants in the U.S.
with the most creative cocktail lists and inspired mixologists:
Freemans, New York City – Maxwell Britten, Mixologist
A few years ago, Freemans lead the charge in rejuvenating the NYC cocktail scene. Think traditional
liquors and old-school concepts with new twists like the Apple Crusta (applejack, Benedictine, lemon
juice, bitters) or the Perfect Old Pal (rye, campari, sweet & dry vermouth, bitters).
More about Freemans here…
Beretta, San Francisco — Thad Vogler, Consulting Bar Manager
Highly-regarded consultant, Vogler, took vintage recipes and recreated them with more natural
ingredients, that are less processed and more pure. A slew of highly-qualified mixologists continue
his efforts serving up drinks like the Rattlesnake (rye, lemon, maple, bitters, egg whites) and Airmail
(rum, honey, lime, prosecco).
More about Beretta here…
Comme Ça, Los Angeles — Sam Ross, Consulting Bar Manager
Recalling the creativity of Prohibition era drinks, Ross (from the famed Milk & Honey Bar in NYC)
created a cocktail program that features small-batch distillery spirits for more artisanal flavours in
drinks like the Pepper Smash (rye, honey, muddled lemons, basil, red bell pepper) and Bobby Burns
(scotch, sweet vermouth, Benedictine).
More about Comme Ça here…
Read Mixing it Up, Part 2 focused on Asia!
Know of a place that serves great cocktails in a fantastic atmosphere? Let us know and we may post
it on DesignEats.com!
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