Issue link: https://digital.copcomm.com/i/376390
1 14 / the tasting panel / september 2014 Eric Witz: An Educated Cocktail Enthusiast Eric Witz's passion for mixology came as "love at first craft cocktail." He dis- tinctly recalls, "I was at the newest bar in town in Boston when I ordered the most innovative cocktail on the menu. I was so fascinated by all the ingredients that I had never heard of before—it was like trying to learn a new language, and it just snowballed from there!" Witz's interest in bartending and mixology continued to grow as he dove head first into a vast array of books and experimented with different ingredients in his garage, developing his knowledge of spirits and cocktails: "I was kind of like a mad scientist in a lab. There was a lot of trial and error without any set rules. To be honest, not much has changed," he laughs. Regardless of his unorthodox techniques, Witz is clearly on the right path—his Magritte Cocktail, this year's Broker's Bowler Cup Eastern region winning cocktail, is a true testa- ment to his talent for the craft. While Witz has been delighting crowds with his bartending skills since that life-determining day in Boston, he's first to admit his lack of experience in large-scale cocktail batching. "In the days leading up to Tales of the Cocktail, I was nervous for the Broker's tasting room because I knew it would be like no other experience I've had before in serving cocktails, and I was right. It was very fast-paced and action-packed, but I made it through! I may not have won the whole thing, but the entire experi- ence is a huge personal win for me," Witz concludes. He returns to Boston with an even greater interest in continuing his educa- tion and developing his craft: "Being at Tales of the Cocktail was an unbeliev- able experience, slightly overwhelming at times, but it was the kind of chaos that I appreciate. I was able to surround myself with other enthusiasts in the industry, and their level of skill has inspired me to learn even more!" For Witz: "Knowledge is definitely power, in and out of the bar!" The Magritte Cocktail ◗ 1 oz. Broker's London Dry Gin ◗ 1 oz. Laird's Bonded Apple Brandy ◗ ½ oz. fresh lemon juice ◗ ½ oz. Bénédictine ◗ ¼ oz. real maple syrup ◗ Dash Fee's Whiskey Barrel-Aged Bitters ◗ Shake very well with ice and fine-strain into a chilled coupe glass. Garnish with three drops of Ardbeg Uigeadail and a thin, cinnamon-dusted apple slice— run through with a cocktail pick so the slice balances on the edge of the glass. ◗ 3 drops Ardberg Uigeadail and cinnamon-dusted apple slice for garnish