Issue link: http://digital.copcomm.com/i/133302
Michael Gray, Plat99, The Alexander Hotel John Luros, Moon Dog Tavern Although many bartenders got their start pouring watery beer for boisterous students, some have a food-centric background. For Michael Gray, Mixology Manager at Plat99, the connection to the craft was historic, too. His family has had a restaurant for more than 90 years. Moving into Plat99 was the culmination of this food background. "The passion of creating menus and concepts on the restaurant side carried over to teaching up-and-coming bartenders the craft, says Gray. "Mixology came from " the culinary side: The first cocktail menu I ever did was based on farmer's markets and gathering up local and seasonal ingredients. " But the moment Gray knew he had a breakthrough behind the bar was when he created The Wayworn Road. Its poignant name has a culinary nod: thyme, muddled with fresh lemon, syrup infused with pepAt Indianapolis's Moon Dog Tavern, the sports bar genre will be augmented by mixology. Here, owner John Luros displays his "Le Grand Orange" Old Fashioned. The Wayworn Road has been a staple in Michael Gray's repertoire since 2010. A favorite at Plat99 Mixology Lounge at Indianapolis's The Alexander Hotel, Gray garnishes it with a generous portion of lemon peel. percorn—and more thyme. Although Gray considers it the crown jewel of his repertoire, he's not resting on his laurels, or the buzz about Plat99. "The guild was a huge benefit in going from passionate bartender to being involved in the greater community. There's no way I'll ever get complacent. There's a friendly competitiveness, and it's reinvigorated my love of hospitality. " Having success with a sports bar concept is a relatively safe bet in athletics-crazed Indiana. But John Luros has been on his game for a long time, and he knows that, come tip-off, some guests at his Moon Dog Tavern might want a different sort of libation. "I realize the importance of the craft cocktail niche, " says Luros. "I'm thinking about adding some very specific recipes to the program here. " Luros, who is currently in the second of the Academy's classes, has been impressed with classics such as the Negroni, and the Sazerac. A survivor of lymphoma, Luros served a strawberry Martini for a one-month fundraiser to benefit lymphoma and leukemia research. But to keep things fresh and new, Luros has come up with a riff on an Old Fashioned. "I like to use orange juice instead of soda, for an extra bit of citrus, he says. "This will be the one that " gets introduced first. " " Le Grand Orange Old Fashioned ◗ 2 oz. Bulleit Bourbon ◗ 4 shakes bitters ◗ 3 oz. orange juice ◗ 1 Maraschino cherry, muddled ◗ 1 orange slice, muddled The Wayworn Road ◗ 2 oz. Backbone Indiana Bourbon ◗ ½ oz. black peppercorn and thyme syrup ◗ 3 dashes Bitter Truth Jerry Thomas Bitters ◗ 1 lemon slice, muddled with fresh thyme With the burst of creative, local mixology approaches we witnessed on our visit to Indiana—all supported by Southern and the Academy of Spirits and Fine Service—maybe Left and Right Coast critics should take a pit stop in Indiana in lieu of the usual fly-over. They would no doubt experience some extraordinary artisan cocktailians in their midst. june 2013 / the tasting panel / 83 TP0613_080-119.indd 83 5/23/13 5:30 PM