Our Mixologists and their Preparations
Benson Liam Serr
Ben is a guitarist, a songwriter, and a seriously tattooed gentleman. The Long Island native has been a resident of Puerto Rico for several years, and can be found at Old San Juan’s La Taberna Lupulo, where he is the Senior Bartender.
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The Don Justino 2 oz rum (preferably Ron de Barralito, the calssic Puerto Rican brand) 1/4 oz Di Saronno 1/4 oz Cynar 1/2 oz Cinnamon Sugar Syrup 1/4 oz lime juice Dash Orange Bitters (Angostura or other) Dash Allspice Dram Shake all of the ingredients together well. Single strain into a coupe, and garnish with a cinnamon stick! Toast the globally unifying power of music!
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Hunter Thore
Hunter Thore is an actor, model, musician, and bartender at such notable spots as The Playwright, Social (48th & 8th) and Ethyl’s (85th and 2nd). He can be seen on television's My Big, Fat, Fabulous Life (TLC), and he is the front man of the NYC-based Metal/Hardcore band Plague of Jackals.
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1.5 oz Vodka Blueberries Mint 1.5 oz Simple syrup .5 oz Lemon juice Muddle blueberries and mint together in a shaker. Add the vodka, lemon juice, and simple syrup. Shake. Strain into a martini glass or on the rocks. Garnish with 2 blue berries (symbolizing... well, imagine). Toast how much we sacrifice for great music |
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The Minimalist Mule (Blueberry Edition) 1.5 oz vodka Blueberries .5 oz Simple syrup .5 oz Lime juice Ginger beer Muddle blueberries and the simple syrup. Add ice to a glass and pour in the vodka. Add the lime juice.Top with ginger beer Strain the blueberry and simple syrup mixture into the vodka/lime juice/ginger beer. Stir. Garnish with lime, a few blueberries, and a sprig of mint (optional). Toast: whatever you like, but repeat it until entranced. |
Carlos Crowcell-Avelar
Carlos Crowcell-Avelar is a New York City born-and-raised musician. He’s been celebrated as a mixologist at such diverse spots as the Wolf and Deer in Park Slope and, conversely, Lucky 13, a somewhat notorious dive bar, strip joint, and music venue in Brooklyn’s Gowanus district. He plays drums in the progressive melodic Death Metal band Solemn Vision.
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The Madamina
Pour equal parts (1 oz) Amaro Nonino or equivalent, Aperol, and Bourbon of choice. Serve in a rocks glass with a cheeky Orange Wedge. While drinking, think of Sunny Spain and reminisce your past conquests, real or imagined.
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The Countess Geshpritz Pour ¾ oz gin and ¾ oz Lillet Blanc (or medium sweet vermouth) over ice in a tumbler… Fill with Perlwein -- or similar quality (but still somewhat louche) -- German Sekt. Garnish with wedge of passion fruit, if possible, or common lime, if necessary. Toast the memory of your worst dating choices. |
William Berger
Although now a notorious tee-totaler, this one-time barista at the San Francisco Opera Shop café conjured up some special treats for a select clientele after (and sometimes before) performances. This tasty gem dates from the Summer of 1982, during a run of The Barber of Seville. Inspired by the Bellini, it is as authentically Venetian as that cocktail classic but with an eye toward Paris, where Rossini would become a celebrated fixture in society.
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The Rossini 3/4 oz Cointreau 3/4 oz peach brandy Champagne, chilled - as much as needed Mix Cointreau and any peach brandy in a tall flute. Top with champagne. Traditional toast: "Tutti mi vogliono, tutti mi chiedono..." ("Everyone wants me, everyone calls for me...") |
Casey Emerald
Part of the small but formidable nexus of Metal/Opera enthusiasts, the emerging fashionista Casey has been a memorable mixologist at private and arts events as well as such as boîtes in her native New York City as Blue Ruinn.
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The Palais Garnier 2 ounces gin 1 ounce Gran Marnier 3 ounces Champagne, a good Prosecco or Blank de Blank sparking will also do just fine Orange rind for garnish Simple Syrup (optional to taste) A flame source Add gin, Gran Marnier and symple (if desired) to your tumbler with ice and shake. Pour half way, or less if you would like a lighter cocktail. Top with Prosecco then garnish with and orange rind. Twist the rind and apply fire, a lighter, or a match to the rind -- not to scorch, but to enhance and awaken the oils of the citrus. Gently whisk around the rim of your coupe before dropping in the center. ...à votre santé! |
Dino Colacito
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The "Tremava Tutta Roma" 1.5 oz of Sambuca Romana ½ oz of Cointreau 2 or 3 oz of fresh squeezed Sicilian blood oranges ½ oz of lime juice (or more to taste) A dash of orange bitters Mix all ingredients in a shaker with ice. Strain and serve on the rocks in a tumbler of choice. Garnish with a knife through a twist of the blood orange rind. Drop the knife/orange rind garnish on table and invoke the toast “Or gli perdono” (“Now I forgive him”) as you drink. |
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