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his year’s batch o bartenders towatch have more in commonthan a penchant or inventingand shaking up tasty cocktails.They’re using resh and oten local ingre-dients, adding savory herbs to drinks, andmaking sure the execution o each cocktailis consistently stellar.These standout mixologists, some with im-pressive training under their belt, some thewinners o national and international cocktailchallenges, are also quite infuential, both in-troducing quality cocktails to the underservedareas o the country, as well as impressing jadedvacationers in Vegas and Aspen. They impactthe community through bartenders’ guilds,banding together to infuence the purchases o control state boards, and educating the pub-lic with classes and seminars. These men andwomen help elevate both the crat o mixol-ogy and the consumer palate simultaneously.Let’s raise a glass to the class o 2008.
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text by
Camper english
 photos by
Thomas mangieri
   P   h  o   t  o  g  r  a  p   h  e   d  a   t   t   h  e   D  o  n  o  v  a  n   P  a  v   i   l   i  o  n   i  n   V  a   i   l ,   C  o   l  o  r  a   d  o
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The Beverage Network’s
TrendsettingMixologists
 
TrendsettingMixologists
 
TrendsettingMixologists
 
 
Charles Joly, executive general manager atChicago-based bar and restaurant group ThreeHeaded Productions, is also chie mixologist orThe Drawing Room at Le Passage, a “culinarycocktail lounge” where drinks are shakentableside by one o only three bartenders. In thebusiness or ten years, he’s a graduate o the12-week Southern Wine & Spirits’ Academyo Spirits and Fine Service in Chicago. He’salso been a nalist in competitions like IronBar Che Chicago and the Shake It UpCompetition at the Bar & Nightclub Show inLas Vegas this year.
Wt dt d yu k -u?
A tu maascino c, not band oboubon. W’ making ou gnadin omscatc. W us 100% s uit uics opus. I did a ock and  inusion o twint monts, and I was making om-mad masmaows acd wit Navan andGand Mani, and aming tm tabsidwit a toc.
Wt’ t bt t but b btd?
T gatst att as a batnd is wnsomon ods a dink.
D yu u c dt yu cckt?
Fams makts a coming up in aw wks and C and I wi b tv wknd. W av tons o ocaocad uits.
Wt u cckt cct wudyu k t v  dk wt?
It’s unn bcaus I’v tougt about tis.Dav Att om Insomniac. Cas Bu-kowski. It woud b un to av a cocktaiwit im, and pobab gt into a ba fgtatwads. I’d ik to s w AntoinPcaud cam om. Can ou imaginNw Oans in tat a? It was suc amting pot.
Wt d yu dk  yu dy ?
It dpnds on w I’m dinking bcausou nd a batnd ou can tust. I can’tav cocktais in most bas I go to. So I’go wit a boubon o  on t ocks wita spas o wat. But I’m an qua oppo-tunit imbib.
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ChArleS jOly
The Drawing Room at Le Passage, Chicago, Illinois
Patricia Richards’ workload will double thisDecember with the opening o the Wynn Hotel’snew tower, Encore. She’s the hotel’s beveragemixologist, overseeing training o bar sta,teaching a spirits education class to the butlersand cocktail servers, and developing recipes orall the hotel’s bars and restaurants. A 23-yearindustry veteran, she’s been a nalist or winnerin the Bacardi Martini Grand Prix, Tabasco’sHottest Bartender contest, Travel + Leisure’sBartending Challenge competition, and theLevel Vodka competition at Caesar’s Palace.
Wt dt  yu y wt w?
Pomganat was ot two as ago,tn bubis, tn pas. lat it’sbn dow and I’v bn wokingwit St. Gmain.
Wt’ xt?
Using s bs and woking wit gin innw was. It’s suc a vodka dominatd in-dust, spcia in Vgas. I’m ting to avmo u avos, wt it’s a aspbvania moito, o I’v don cucumbs witPmout gin and s di as a igba.Cocktai and ood paiing — I tink tat’s apac w can tak it to in t utu.
i yu cud  yu d b, wtwud t k k?
Fo m, it’s not ust about t cocktais. Itwoud b a bautiu spac, not too oudand obnoious. T ba woud av gatood, as w as gat cocktais. evn tic woud av to b t bst.
Wt d yu tk   d w  t  b?
lack o stoag and not noug spac;tos a t two main ons.
i t  cckt dt tt yuw xtd?
I am not app wit t bood oang sit-uation. Wn bood oangs a in sa-son it’s pnomna, but I can’t soucan ingdint tat’s not avaiab aound. I’v tid pus but t’s nobating tm s. Fo t Ba Sow inlas Vgas w ad to us a oca ing-dint (in t cocktai comptition) andfnding a oca ingdint to Vgas wasa itt bit canging. Not muc w cando wit cactus.
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PATrICIA rIChArDS
 Wynn Hotel, Las Vegas, Nevada
 
 Jeremy Strungis is the head mixologist and bar manager o SM23 inMorristown, New Jersey. The cocktail lounge also mixes drinks or thetwo adjoining restaurants, and turns into a nightlie venue with DJs threenights a week. Mirroring the multi-use space, the drinks menu is dividedinto sections eaturing resh, pre-dinner, dining, radical, and après-dinnercocktails. In the past, Strungis’s customers tended to order “simple andsweet” drinks. Today, he aims to take the bar program beyond easy drinkswith eggs, elderfower, and a love o the blowtorch.
Wt dt  yu y wt t dy?
Cov sup, mongass, c, and d cii ppp. Waso us cooing ingdints to countact t at o tcii, ik cucumb.
Wt’ yu c  dk ct?
W us ingdints tat an’t so noma – onsuck tact, anddint kinds o ows o inusions I ust did a Bvd inu-sion wit acai b and kp, wic a v ig in nutints andantioidants.
Wt’ t t u dk t yu b?
T gid pinapp and cackd ppp matini, wic is ppp-con-inusd Bvd, s gid pinapp, camomi sup,and mon uic.
D yu t t u y c dt  yu dk?
W do ik to us tomatos. W av a signatu roastd Ma. Wus js tomatos, and w sic tm, spink tm wit Caunsasoning tn bow tm wit bowtocs and pu tm.
Wt d yu dk  yu dy ?
Usua Kt On o Bvd and soda. I’m a simp gu outsido t ba.
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jereMy STrUNGIS
SM23, Morristown, New Jersey
 As the head bartender or the Beverly Hills Hotel, Matt Martinezoversees the cocktail program or both the Polo Lounge and Bar Nineteen12. He’s a relatively new two-year LA resident, having spentthe previous 14 years at the Park Hyatt in San Francisco where heworked his way up to senior bartender. Martinez won the Travel +Leisure Bartending Challenge in Hawaii in 2007.
i t  cut dt yu’ y wt?
I’m a big an o Apo ts das. I ov Apo.
a yu db cckt (td  T la T)  tty  jut  vty?
Dfnit a novt. It was un cating ts tings but at t ndo t da I’m not going to ask o a igt o dib cocktais. I tinkaving a cocktai in a gass is t pop wa to do it.
Wt’ t t u dk t yu b?
Cassic matinis. W s a ot o matinis. Tat’s t od standb.
i t  ct t b  d btd?
Caing about wat ou’ putting out. A ot o pop ust sot osap somting togt witout caing about t actua cat. And,knowing tat it’s spctab doing wat w’ doing. It’s a cooto watc ts gus and gas coming up wo tak pid in catinga good and pop cocktai.
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MATT MArTINez
 Beverly Hills Hotel, Los Angeles, California
 
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Scribd

Chefs are to food as Mixologists are to cocktails. Are you lucky enough to have one of trendsetting Mixologists nearby?

reply07 / 26 / 2011
Scribd

Chefs are to food as Mixologists are to cocktails. Are you lucky enough to have one of trendsetting Mixologists nearby?

reply07 / 26 / 2011
Scribd

Chefs are to food as Mixologists are to cocktails. Are you lucky enough to have one of trendsetting Mixologists nearby?

reply05 / 18 / 2011
photosilva

please any one can actually tell me where i can place some of my recipes mixology cocktails?wich blogs can you recommend?

reply06 / 08 / 2009
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