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Nick’s bartending style: Crafty but simplistic with added subtle elegance — and making sure every guest has an immediate sense of feeling welcomed.
Corey Arnold The Aviator, lead bartender
Years bartending: 12
Ingredients:
1.5 oz. Maker’s 46
.75 oz. Amaro Nonio
.5 oz. Aperol
2 dashes orange bitters
1 dash chocolate bitters
Directions:
Stir all ingredients in a mixing tin, then strain into rocks glass over a large cube. Express orange peel across drink. Smoke cocktail (smoke topper) and finish with orange peel and a torched sprig of rosemary.
Nicholas Davis Cleveland Chop, bartender
Years bartending: 6
Ingredients:
3 oz. house-infused plum and blackberry Hornitos Blanco Tequila
.5 oz. lime juice
.75 oz. house-made simple syrup
1 oz. Caymus Conundrum Red Blend
1 oz. house-made plum juice
Directions:
Combine ingredients and top with soda water. Garnish with a fresh fruit medley, a dash of rose gold edible glitter and a sugared rim.
Corey’s bartending style: A blend of precision and creativity centered on hospitality, where every pour and gesture aims to connect, comfort and captivate the guest.
Jericka Rudolph Decades, bar manager
Years bartending: 15
Ingredients:
1.25 oz. Hornitos Reposado Tequila
1 oz. pomegranate thyme simple syrup*
2 oz. fresh lemon juice
3 oz. Prosecco
Directions:
Mix tequila, simple syrup and lemon juice in shaker. Add ice, shake and strain into champagne flute. Top with Prosecco and garnish with lemon twist.
See page 57 for pomegranate thyme simple syrup directions
Jericka’s bartending style: Creating bold flavor combos that make a beverage unforgettable.
De’ja’s bartending style: Patience.
De’ja Lloyd Society Speakeasy, bar lead & trainer
Years bartending: 6
Ingredients:
2 oz. Basil Hayden Bourbon
.5 oz. lemon juice
.75 oz. apple spiced syrup* red apple cinnamon
Directions:
Stir all ingredients with ice and strain over a large cube. Add allspice dram floater (a couple of drops). Garnish with a thin slice of red apple and small drops of overproof (light). Add a sprinkle of cinnamon for flair.
*See page 57 for apple spiced syrup directions
Gerard Stefan Metropolitan at The 9, bar operations
Years bartending: 5
Ingredients:
1 oz. Maker’s Mark Bourbon
1 oz. Campari
1 oz. Cocchi Vermouth
1 spoon Madagascar vanilla bean paste
2 dashes black walnut bitters
Directions:
Stir ingredients and strain over a large rock. Garnish with an orange peel and a Luxardo cherry.
Gerard’s bartending style: Building relationships from behind the bar through conversation — with a great cocktail, of course.
Tracy’s bartending style: Creating memories and connections with guests through delicious cocktails and wine.
Tracey
Sisley Salmon Dave’s, bartender
Years bartending: 26
Ingredients:
1.5 oz. Knob Creek Bourbon
.5 oz. spiced apple simple syrup*
.5 oz. Tawny 10-year Port
2 dashes Angostora bitters
Directions:
Combine all ingredients and serve on a large cube in a rocks glass with rim coated in apple dust, cinnamon and sugar.
Matthew’s bartending style: Creating cocktails that feel personal, in the moment and tailored to each guest’s experience.
Kyle Whittaker
Sora 天 , bar manager
Years bartending: 8
Ingredients:
1 oz. gingersnap-infused Maker’s Mark Bourbon*
.75 oz. Knob Creek Rye
.25 oz. brown butter washed Frangelico
.25 oz. homemade gingerbread syrup*
2 dashes molasses bitters
Directions:
Combine all ingredients in mixing glass, add ice and stir until chilled. Strain into rocks glass over a large ice cube and garnish with one gingerbread man cookie.
Matthew Hallas
Marble Room Steaks and Raw Bar, bar manager Years bartending: 4+
Ingredients:
2 oz. ginger-infused Haku Vodka
1 oz. lemon juice
1 oz. spiced pear/rosemary syrup
2 dashes Angostura bitters
Soda water
Directions:
Combine all ingredients and serve in a Collins glass with ice, dehydrated pear and a rosemary sprig.
Kyle’s bartending style:
Taking familiar ingredients and cocktails and adding an element of cocktail technique or a more exotic ingredient to make the experience feel relatable — but also take the drinker into a new direction they might not have been expecting.
Douglas’s bartending style: Everyone came to the bar to have fun — so be the party.
Jamie Cook
JACK Thistledown Racino, lead bartender
Years bartending: 18
Ingredients:
2 oz. Toki Japenese Whisky
1 oz. honey syrup
.5 oz. matcha powder
1 splash lemon juice
Topping: 2 oz. liquid egg whites
1 oz. simple syrup
1 oz. lemon juice
1 oz. lime juice
Directions:
Coat the rim of a martini glass with a mix of matcha powder and sugar. Mix the drink ingredients in a shaker and strain into glass. For the topping: Mix ingredients in a shaker and pour on top of drink. Sift a little matcha powder on top for additional color.
Douglas G. Caveney Via Roma, director of operations
Years bartending: 18
Ingredients:
1.5 oz. Roku Gin
8 oz. red wine
1 tsp. brown sugar
1 cinnamon stick
1 fresh-squeezed orange
1 clove
Directions:
Allow orange, brown sugar, cinnamon, red wine and clove to reduce in a saucepan over medium heat. Chill. Pour Roku over ice. Garnish with allspice, orange twist and a cinnamon stick. Pour mixture over the top and enjoy.
Jamie’s bartending style: Making each individual experience great while tending to customers’ needs.
Georgina Karim Barnett
The
Ivy, manager Years
bartending: 7
Ingredients:
2 oz. Jim Beam Pineapple
.5 oz. simple syrup fresh jalapeños
5 dashes lime bitters
Directions:
Muddle jalapeños with simple syrup and bitters. Add ice and Jim Beam Pineapple, then stir. Garnish with a Tajin rim, jalapeno ring and pineapple chunk on a skewer.
Georgina’s bartending style: Creativity with a chill vibe — whipping up unique cocktails that taste great and look awesome while connecting with guests.
Here you’ll find the syrups, infusions and other homemade touches featured throughout the cocktail recipes in this guide.
Pomegranate thyme simple syrup (Ya Filthy Animal, page 53): Mix 16 oz. 100% pomegranate juice with 2 cups pure cane granulated sugar and five stems of fresh thyme. Bring to a simmering boil for 10 minutes, whisking frequently. Let mixture sit for 10 minutes.
Apple spiced syrup (Spiced Holiday, page 53): Combine 4 cups water; 4 cups raw sugar; 1 red apple, diced; 1 orange, quartered and squeezed; 1 lemon cut in half and squeezed; 5 cinnamon sticks; 1 tbsp. whole clove; 1 tsp. ground allspice; 1 tbsp. honey; .25 cup fresh cranberries. Bring to a boil.
Spiced apple simple syrup (Spiced Cider Manhattan, page 54): Combine 1/2 cup brown sugar; 1/2 cup granulated pure cane sugar; 1/3 cup honey; 3 cinnamon sticks; 1-2 thinly sliced honeycrisp apples; 1.5 cups boiling water. Set aside for 24-48 hours in refrigerator.
Gingersnap-infused Maker’s Mark Bourbon (Can’t Catch Me, page 55): In a mason jar or other container, add bourbon and then gingersnap cookies to fill. Allow to infuse for 2-3 days and then fine strain using a funnel and coffee filter.
Homemade gingerbread syrup (Can’t Catch Me, page 55): Combine 500 grams brown sugar; 475 grams water; 25 grams fresh ginger juice; 8 cinnamon sticks; and 10 cloves in a medium saucepan and bring to boil. Simmer for approximately 10 minutes. Allow to cool and then fine strain with a mesh strainer.
