Issue link: https://digital.copcomm.com/i/101724
Saturdays, we would end the night with simultaneous drum solos to Phil Collins's "In the Air Tonight." It became such a popular end of the weekend celebration that the whole bar would become full with other industry folk. We always recruited the unsuspecting last few guests in the restaurant too. B.A.: What is your favorite drink? M.R.B. The Vieux Carré. B.A.: What is the worst cocktail to make? M.R.B. Anything with soda. B.A.: Do you prefer to work alone or with a fellow barman? If with a fellow barman, who and why? M.R.B. I usually work alone, or with a barback, but I miss having a fellow barman to joke around with. It will usually make the rough nights go smoother and the slow nights go a bit faster. I worked at a crazy busy spot back on the East Coast and my fellow barman and I would put Thai chilies in each other's drinks or he would dose my coffee with olive juice. We had a yellow lag that we would use to call bar penalties on each other too. B.A.: Where do you go to have a cocktail and why? M.R.B. I usually only go out after work, and when I do I like to have a drink that I don't have to think about. Many times I'll order a Manhattan. By the way, my hands down, favorite after work spot is The Matchbox in Chicago. B.A.: What recommendations do you have for aspiring successful bartenders? M.R.B. I always suggest working in different environments, which makes you versatile. Most important is making connections with your guests. It is important to read, study and know your cocktail history, but nothing is as important as the person or people on the other side of the bar. B.A.: How do you keep up your own personal momentum with the aggressiveness of the beverage industry? M.R.B. I follow up on articles, blogs, lists from other cities but usually I try to focus on perfecting my own techniques and putting my palate to good use. Mixing with Pierre Ferrand Pierre Ferrand is a 100% Grande Champagne cognac—a luxurious expression that sings when mixed with fruits of the season. Cieux de Jasmin A signature recipe by Bridget Albert, Midwest Regional Director of Mixology and Education, SWS While spending time at the Pierre Ferrand château this summer, there were fields of jasmine on the property that I thought were beautiful. I wanted to tie in the jasmine flavor to the Pierre Ferrand Ambre product. ◗ ◗ ◗ ◗ ◗ ◗ ◗ Bridget Albert, our contributing columnist and Regional Director of Mixology and Education for SWS, with Mary Rose Braun. B.A.: What is your day like five years from now? M.R.B. I'm very interested in getting into the educational side of bartending. The experiences that I've had in Chicago with the Academy of Spirits and Fine Service and the Advanced Mixology Culinary Academy have really inspired me to become an active member of the beverage community. B.A.: Beer, wine or cocktail? M.R.B. Wine. I studied wine years before I began learning spirits. My heart stays with wine, and I plan to continue my studies, but I have a lot of fun making drinks! 1½ oz. Pierre Ferrand Ambre Cognac ½ oz. jasmine syrup* ¼ oz. amaro ¼ oz. lime ¼ oz. orange juice 1 dash Angostura Bitters 1 oz sparkling wine *Based on very dark, heavy-steeped jasmine tea (I use Rare Tea Cellars brand), mixed with sugar. Brew the jasmine to 3 times stronger than for a drinking tea. Use 2 parts tea to one part sugar to make this lighter syrup. january 2013 / the tasting panel / 91