Spin Doctors
Creative mixologists shake things up with
modern interpretations of classic sips.
By Kelly Magyarics
a drink’s components, swapping out ingredients or turning to eclectic techniques move the bartending craft forward, while still giving a nod to the cocktail’s heritage. We asked innovative operators and mixologists to share some ideas on how to keep classically focused libations fresh and inviting. T e easiest way to re-envision a well-known drink is by
T
At Beretta Pizzeria and Bar in San Francisco the Diablo, made with tequila, lime and cassis is a popular drink.
applying a new riff . “Start by examining the basic fl avors and thinking about how those elements might work with other fl avors,” recommends Bobby Heugel, owner and bartender at Anvil Bar & Refuge, a sixty-fi ve-seat casual venue in Houston. Reinventing the basic Sour, for example, can be accomplished simply by substituting one or more of its basic components— base spirit, sweetener and citrus. Heugel recommends pouring a spirit infused with fruit, tea or herbs, juicing an alternate citrus fruit (perhaps Meyer lemon, ruby red grapefruit or yuzu) or
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heir timeless appeal is undeniable, but classic cocktails can still benefi t from a facelift to attract new guests and keep return customers’ interest piqued. Deconstructing
HARDY WILSON
