I've been working in bars and restaurants for a long, long, very long time. I started out as a bus boy cleaning out ashtrays. Staying up all night sleeping all day and making art in between. I've pretty much done everything in a restaurant besides cooking the food (those people are nuts.) Most of my experience has been bartending I am not a mixologist. That term for me is juvenile. Mixology is just one small part of the job and if that's your focus you are a Dork loser and nobody wants to sit at your bar. Any who I thought I might share some of my concoctions with you so you can make them at home. I've been really lucky to have worked with some incredibly talented people. Most recently my partner in crime Alexis Ortega who I collaborate with to push the cocktails we make over the top without being to complicated or contrived. Our collective goal is to create drinks that are refined and elegant. So first up... The "French New Wave"
1.5 ounces milk washed Plymouth Gin.
.5 ounces Canton Ginger Liquor.
.5 ounces grapefruit infused simple syrup.
A "fat" .5 ounces of fresh squeezed lemon.
Combine all ingredients in a metal shaker, add ice, and shake vigorously. Serve up in a cocktail glass, garnish with a twist of lemon, and enjoy.
Note: if there's any terminology or products you are unfamiliar with in these posts just do a quick Google search it's all easy stuff and fun to explore.