Issue link: http://digital.copcomm.com/i/5037
PRO-fi le: Ezra Pattek "L earn a trade and you can work anywhere." I'm not sure if Ezra Pattek got that advice, but he certainly proved it true. He has worked in Boston, New York, L.A., San Francisco and Hawaii and now hangs his shaker at at Miami's Au Pied de Cochon. He started infusing water- melons with vodka in high school and decided to make a career of it. His most memorable training came from bar legend Tony Abou-Ganim at a stint at San Francisco's Starlight Room. From Tony he gained invaluable experience about cocktail history, the craft of making a proper drink, balance and the utilization of local fresh ingredients. —Eric Tecosky TP: When did you fi rst start taking bartending seriously? Ezra Pattek: I tended bar all through college, then I moved to Hawaii and started really getting in to the bar and culinary scene while working at some great establishments—the Ritz Carlton for one, and a fantastic local bar and grill that served up some really cool cocktails, where we'd use local fresh ingredients like guava, pineapple, etc. TP: What kind of bar are you working at now? EP: I run the bar program at the French restau- rant Au Pied de Cochon, in South Beach. We em- phasize classic cocktails with a mix of modern-day drinks. We use high-quality ingredients, the best mixers on the market and fresh- pressed juices; we make all of our syrups in-house, from grenadine and ginger, to a lavender honey. Right now I have a really tasty pumpkin spice syrup marinating in the fridge for our seasonal cocktails. TP: What skill or skills do you feel make a great bartender? EP: There are a few, but personality is at the top of the list. I think you could pretty much train anyone to tend bar, but try and teach them how to be a people person and have some cha- risma —please!! A solid understand- ing of the spirits with which you work with is also key. I always preach education of product. TP: What is your desert island cocktail? EP: At the moment, it's a Miche- lada, a great beer drink—a mix of fresh lime juice, salt, pepper, Tabasco and Worcestershire, poured over ice with a Pacifi co Clara. But you have to make sure you rim the glass with Tajín [a spicy Mexican pepper, salt and lime mixture]. We serve this at our bar. I could drink them all day long! TP: What is your biggest pet peeve behind the bar? EP: Ineffi ciency! Kills me. Enough said. TP: Who do you identify more with in Cocktail, Brian Flanagan or Doug Coughlin? And why? EP: Oh wow, too funny! Seriously? If I had to say, it would be more on the Doug Coughlin side; I'm more on the mentor now versus the mentee. But you won't hear me throwing around any cheesy quotes, and you will not see me with my head on a table dead, next to a bottle of expensive rare cognac. TP: Least favorite cocktail to make? EP: Sour Apple Martini—yuck! TP: Best customer you ever had? EP: There was this really gorgeous woman sitting at my bar in Maui and . . . well, you know how the rest of the story goes! Au Pied de Cochon, 81 Washington Ave., Miami, Florida; 305-674-4401 90 / the tasting panel / december 2009 Original Cocktail by Ezra Pattek: Le Guillotine 1¼ oz. Miller's London Dry gin ¼ oz. of Bénédictine ½ oz. Cointreau ¾ oz. fresh lemon juice 2 oz. pear nectar In a mixing glass, combine ingredients, stir with bar spoon and strain over fresh ice. Float ¼ oz. Cherry Heering brandy, ½ oz. Xanté pear liqueur; top with soda water and a dash of Angostura bitters. Garnish with a pear slice and two brandied cherries.