Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.
Issue link: https://read.dmtmag.com/i/490399
www.cheersonline.com 8 • April 2015 WHAT I'M WHAT I'M WHA Brandon Wise CORPORATE DIRECTOR OF BEVERAGE OPERATIONS FOR SAGE RESTAURANT GROUP IN DENVER, CO. Lately I've been transfi xed by the classic Martini and its many variations. One that I'm particularly fond of is the Atty cocktail, which has over time also been loosely referred to as the Attention or Arsenic and Old Lace. The Attention cocktail was fi rst seen in publication in Hugo Enselin's 1916 tome Recipes for Mixed Drinks, but it has been vastly improved upon since. Harry Craddock adapted this recipe in his masterpiece, The Savoy Cocktail Book, and it is this more restrained recipe that has endured the test of time. The devil certainly is in the details in the mixing of this enigmatic Martini riff: Without careful measure, any one ingredient can become a dominant fl avor and send it out of balance. But when in harmony, these ingredients sing together unlike any other combination in the Martini family—a true classic to be sure. ATTY COCKTAIL 2 oz. London Dry gin ¾ oz. Dolin Dry French vermouth ⅛ oz. Rothman & Winter Crème de Violette liqueur ⅛ oz. Kubler absinthe Lemon twist Build all ingredients in mixing glass, except for absinthe, add ice and stir until well diluted and chilled. Add absinthe to coupe glass fi lled with ice to chill glass and coat the interior. Discard contents of coupe glass once the glass is well chilled, then strain mixture into the absinthe rinsed coupe. Garnish with manicured twist of lemon after expressing oils over the top of the drink. Tony Abou-Ganim Modern Mixologist Timothy Baldwin Director of Food and Beverage The Little Nell Stephen Beaumont WorldofBeer.com Heather Berry Director of Beverage and Bakery Operations The Cheesecake Factory Restaurants, Inc. Sandy Block, MW Vice President of Beverage Operations Legal Sea Foods David Brown Vice President Operations Support Houlihan's Cindy Busi Director of Worldwide Beverage Hard Rock International Wesley Cort Director, Restaurant & Beverage Development and Operations Norwegian Cruise Line Doug Draper Director of Adult Beverage & Bar Development HMSHost Dale DeGroff King Cocktail Matt Durbin Vice President, Beverage & Bar, Carlson Restaurants Tylor Field III Vice President, Wine & Spirits Morton's The Steakhouse John W. Fischer, M.S., CHE Professor The Culinary Institute of America Doug Frost, M.S., M.W. Consultant Beverage Alcohol Resource, Inc. Jill Helmerick Director of Beverage Red Robin Gourmet Burgers Patrick Henry President Patrick Henry Creative Promotions Inc. Daniel Hoffman Director Equipment & Beverage Specifi cations Global Operations Services Marriott International Inc. Doug Jackson Senior Director of Beverage Development Darden Restaurants Scott Kinsey Director of R&D and Corporate Chef Hooters of America, Inc. Patrick Kirk Marketing and Brand Manager Buffalo Wild Wings Edward M. Korry Department Chairman, Beverage and Dining Service College of Culinary Arts Johnson & Wales James Kramer Vice President Beverage Operations Landry's Restaurants Inc. Larry McGinn Partner iMi Agency Mary Melton Director of Beverage P.F. Chang's China Bistro Robert Plotkin President BarMedia Blake Rohrabaugh Vice President, Beverage Operations and Innovation Bar Louie Restaurant Operations, LLC Fernando Salazar Vice President, Food and Beverage Wyndham Worldwide Glenn Schmitt President MarkeTeam Kevin Settles President Bardenay Restaurant Stacey Smith Beverage Director Pappas Restaurants Monica Tary Vice President of Beverage & Training Cheeseburger in Paradise David Tetens Director of Beverage & Bar Development/ North America Division Starwood Hotels and Resorts Ryan Valentine Director of Beverage Operating Partner Cameron Mitchell Restaurants Suzan Waldschmidt Director of Beverage Outback Steakhouse Editorial Advisory Board Cheers