Issue link: https://digital.copcomm.com/i/21004
DAN LONG, 33 Big Bar, Los Angeles would continue perfecting his craft. He has since started work at Big Bar in Hollywood, a neighborhood bar that allows him the freedom to “make specialty drinks for neighbors.” A Long contends that the two-ounce pour may seem like a trend to some, but predicts “the shot will become more of the norm. These are baby cocktails that allow us to work in precise measures. The Shotology movement allows us to create not just for the palate but for the eyes. The drinker decides whether he or she wants to sip it or shoot it.” ■ ■ ■ ■ ■ HARLEM EXPRESS 1 oz. HARLEM Kruiden Liqueur ¾ oz. chilled espresso ¼ oz. vanilla syrup ¼ oz. cream Float cream on top of shot. Dan Long. fter learning bartending techniques at such hot spots in L.A. as First & Hope and STK, Dan Long made the decision that he David Ruiz. DAVID RUIZ, 26 Mr. Smith’s, San Francisco ADAM GARVANIAN, 32 McFadden’s, Chicago in a good way,” he adds. Young women are known to dance on bar tops and the music always flows: the new and the classics. Garvanian began his bar craft at 18 and then headed to culi- nary school in Sorrento, where he picked up his complex palate. “Shotology is a fantastic movement,” he points out. “It offers an ideal opportunity to make miniature profiles, and the inspiration seems limitless. But what really sets it apart is the instant flavor burst,” he says with a snap of his fingers. And with his HARLEM Night, that instant recogni- tion of Christmas proves his theory to be on the money. W HARLEM NIGHT ■ 1 oz. HARLEM Kruiden Liqueur ■ Equal parts chocolate liqueur and Bailey’s Irish cream Dash of Goldschlager Cinnamon sugar ■ ■ ■ Shake vigorously and strain into a glass rimmed with cinnamon sugar. Adam Garvanian. december 2010 / the tasting panel / 95 ■ ith almost 30 locations throughout the U.S., McFadden’s is an “out of control” bar scene, according to Adam Garvanian. “But r. Smith’s is a hole-in-the-wall cocktail bar,” David Ruiz says as an aside. “I moved up to San Francisco from Santa Cruz and took a job as a bar back.” When he landed the job at Mr. Smith’s, Ruiz was trained and worked his way to become a new breed of bartender. “You have to know balance and mea- surements to be a proper Shotologist,” he insists. “To be limited to two ounces makes it more of a challenge, and some- times garnishes go out the window.” What gave Ruiz an edge for the San Fran competition was his housemade marmalade. “When I tasted HARLEM, I tasted citrus, so I made my own jam.” “M ■ ■ ■ HARLEM MARMALADE 1 oz. HARLEM Kruiden Liqueur ¾ oz. lemon juice 1 bar spoon homemade triple citrus orange marmalade Add HARLEM and fresh lemon to shaker. Add jam and ice; shake hard to break jam down. Double-strain into a shot glass.