Issue link: https://digital.copcomm.com/i/2622
PRO-file: Ricky Gomez A fter bouncing around New Orleans from bar to club, where the only talent you needed was speed, Ricky Gomez landed at Commander's Palace. It was at the Palace that Head Chef Tory McPhail instilled the impor- tance of fresh ingredients and creativity. He also pushed Richard and the bar staff to perfect the classic cocktails of the pre-Prohibition era. Ricky now resides at Cure, a new cocktail bar that is quickly becoming an instant classic. —Eric Tecosky THE TASTING PANEL: What separates the bev- erage program at Cure from other bars in the area? Ricky Gomez: Where some other bars accept mediocre as okay and a standard, we push each other to uphold the best quality cocktails and service. New Orleans is a city steeped in cocktail history and we try to expose that cocktail experi- ence to our guests. TP: Biggest pet peeve behind the bar? RG: Cleanliness and organization. I always like a clean bar, hate sticky surfaces and there's nothing more aggravating than reaching for a bottle and it's not where it's supposed to be. Kills any rhythm you may be having. TP: Desert island cocktail? RG: If I had only one cocktail . . . a classic 2-1-1 Margarita. Tequila, lime juice, agave syrup. I never get tired of them. It has been and will probably al- ways be my poolside drink. Simple, classic, delicious. TP: Best bar advice you ever received? RG: Take pride in what you do, but don't take it too seriously. We make drinks for a living; it could be worse. Also, if someone doesn't like a drink you made for them that you think is great, relax—it's just a drink. Make them something else. TP: Cocktail, The Thin Man or Coyote Ugly? RG: Cocktail. Forget the flair BS. Whoever says they weren't attracted to that lifestyle is lying, and the soundtrack is awesome 80s!!! TP: Biggest mistake behind the bar? RG: Worst mistake I believe is breaking glass in your ice. It automatically throws you in the weeds and makes you have to stop bartending completely until it is burned and refilled. TP: Least favorite drink to make? RG: Long Island Iced Tea. Need I say more? TP: Best customer you ever had? RG: I feel that anybody that says "Thank you" is a great customer. I do have favorites though. I cur- rently have one couple that comes in every week- end who are probably in their 60s and act like teens on their first date. TP: In your opinion, what's the "next big thing" in the bar world? RG: Next year is going to be the year of mezcal. I'm also hoping to see more evolution of bartending tools. We are using the same tools bartenders used 150 years ago. I'm not saying they don't work, but I'd love to see people really rethink tool design. A one-handed double strainer would be awesome. TP: Original recipe? RG: The Merchant Swizzle. The Merchant Swizzle 1½ oz. Batavia Arrack ½ oz. Pedro Ximenez sherry 1 oz. lime juice 1 oz. house-made falernum Put all ingredients in a shaker tin. Add ice and shake. Strain over ice in a Collins glass and garnish with an orange zest. Cure, 4905 Freret St., New Orleans; www.curenola.com. PHOTO: DANNY VALDEZ 98 / the tasting panel / september 2009