Best of Bar Shift: 9 Signature Cocktails from Bartenders Around the Country
Posted on Oct 03, 2015
During his shift at Miami’s Broken Shaker, Alex Renshaw of Chicago’s Drumbar served this balanced blend of Bacardi 8 rum, bitter amaro, apple juice and Demerara syrup as a tribute to his home city’s brisk climate.
While in Chicago for his Bar Shift, Gui Jaroschy scored local lemongrass and marigolds for his signature cocktail while exploring Millennium Park. A sunny glass of Bacardi Heritage, lime juice and a kaffir-citrus cordial mixed with rosemary and St-Germain, the Southernmost State of Mind personified Jaroschy’s native Miami perfectly.
The spicy Mangapeño put Enzo Cangemi on the map. Inspired both by his early years in Los Angeles and his Italian heritage, the Mangapeño combines Grey Goose Vodka, Aperol, mango syrup, lemon juice and a slice of muddled jalapeño.
One of Yael Vengroff’s signature Bar Shift hits, this warmly-spiced coupe is made with Dewar’s White Label, D’ussé Cognac, St-Germain, green cardamom pods, lemon juice and bitters. The addition of aromatic cardamom was inspired by Vengroff’s time spent in Mumbai, India, and a playful green-apple fan provides the finishing touch.
Pam Wiznitzer’s bubbly New Orleans: #RAD was inspired by her favorite moment during the annual Tales of the Cocktail convention. Following the last Tales event on Sunday night, the industry takes over a local bar and breaks out the sparkling rosé to the chant of “rosé all day.” Wiznitzer captured the energy of this moment with her specialty cocktail, made with cognac, St-Germain, strawberry puree and absinthe and topped with a float of sparkling rosé.
During his Bar Shift in New York City, Daniel Victory’s Brandy Crusta served as a reminder of his native New Orleans. The legendary cocktail was invented there and has been the base formula of countless other drinks that have inspired Victory since.
Caitlin Laman’s complex glass of Bacardi Gran Reserva, Fernet-Vallet, rich simple syrup and coffee bitters paid homage to her travels in Switzerland. During a visit to Bern, she spent each morning drinking strong Swiss coffee and each evening drinking local bitter liqueurs. The combination of the two led her to this unbeatable structure that works with just about every spirit out there.
This cocktail is Vince Toscano’s ode to Miami’s Broken Shaker, where he was blown away by the high quality cocktail ingredients. Made with a combination of Bacardi Gran Reserva Maestro de Ron, cinnamon syrup, lime and pineapple juices and sweet vermouth, the Captain is a guaranteed crowd-pleaser.