Mystic lake casino club card

the most imaginative
BARTENDER
IN AMERICA
2012
IT’S NO SECRET THAT WE’RE LIVING IN A
COCKTAIL RENAISSANCE , BUT WHO IS LEADING THE
WHAT WENT INTO THE
WINNING COCKTAIL:
“I made a syrup with
many of the flavors you
find in a classic pho bowl.”
FULL RECIPE INSIDE>
REVOLUTION? BOMBAY SAPPHIRE INVITED THE BEST BARTENDERS
IN THE COUNTRY TO LAS VEGAS TO COMPETE FOR THE TITLE OF
THE MOST IMAGINATIVE BARTENDER IN AMERICA. THEY ALL
POURED THEIR HEARTS OUT, BUT THERE’S ONLY ONE WINNER.
MEET NATHAN GERDES, THE MIXOLOGIST’S MIXOLOGIST.
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Sherwood Stripe Tie, Chequers Waistcoat and Chette Suit Trousers
WINNER NATHAN GERDES
FROM PORTLAND, OREGON
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LEFT TO RIGHT: Lorilei Bailey, Cleveland;
Nathan Gerdes, Portland; Quinn Johnson,
Los Angeles; and Aaron Defeo, Phoenix
Photographed at the Neon Museum, Las Vegas
neonmuseum.org
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ULTIMATE MARTINI COCKTAIL
WITH FILTHY FOOD'S® BLUE
CHEESE STUFFED OLIVES
3 parts BOMBAY SAPPHIRE® Gin
Dash NOILLY PRAT® Original Dry Vermouth
FILTHY® Blue Cheese Olives
M ETHOD :
Pour ingredients into a shaker filled
with ice. Stir thoroughly and strain into
a chilled coupe martini cocktail glass.
Garnish with FILTHY® Blue Cheese
Olives. ENJOY!
filthyfood.com
ON THE CROWDED BAR: “I think people underestimate what a bartender sees and hears.”
GQ EXCLUSIVE ADVERTISING SECTION
LEFT TO RIGHT: Robert Caskey,
Philadelphia; Lindsay Heffron, Houston;
and Jeremiah Blake, Nashville
TIP: Like any
professional, a
barman should
dress like he or
she takes the
job seriously.
THE TWO CARDINAL RULES TO GETTING A BARTENDER’S ATTENTION: Eye contact and patience.
LEFT TO
RIGHT:
Paul Johnsen,
Orlando; Clay
Livingston,
Atlanta; and
Kris Dopek,
Chicago
THE BEST PICK-UP LINES are straightforward, confident, and friendly.
TIP: Try putting
a FILTHY FOOD'S® blue
cheese stuffed olive in your
BOMBAY SAPPHIRE®
martini cocktail.
THIS IMAGE: Joe Aceto, Hartford; Jesse Hedberg, Providence; and J. Douglas DeHaven,
Fort Lauderdale ABOVE: John Myers, New England; Dawn Heidemann, Orlando/Tampa;
Joey Houghtaling, Milwaukee; and Jason Michael Long, Dallas
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TIP
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THE
The inspiration for Nathan’s winning recipe: “I was
thinking of something to enjoy in the hot summer
weather we were having in Las Vegas. It needed to
be incredibly refreshing, yet still showcase the gin—
a difficult balance sometimes. What popped into my head
was the aroma of pho, a Vietnamese soup. It can be rich,
herbaceous, refreshing, and bright all at the same time.”
TURN THE PAGE FOR THE FULL RECIPE>>
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TIP: For a
garnish that
adds beauty and
flavor to a drink,
try seasonal,
edible flowers,
like lavender or
day lilies.
TIP: Finishing
a dish with
BOMBAY
SAPPHIRE Gin
can be an exciting
way to add to the
flavor profile.
There used To be a convenTion ThaT There were food ingredienTs and There
were cockTail ingredienTs. These barTenders have shaken all ThaT up and
served iT Their way. wheTher They’re adding avocados or bean pasTe To a
drink (boTh have happened), iT’s all fair game and iT’s all abouT flavor.
Tip: When
getting creative
with your own
cocktails, it’s
always a good
idea to think
seasonally.
Tip: For cocktails
that pair well
with food, keep the
alcohol content low.
LEFT TO RIGHT: Ernie Salotti, Seattle; Ray Ramos, Miami/Fort Lauderdale; Chris Goad, Seattle; Dustin Haarstad, San Diego;
Lawrence Picard, Montreal; Jeremy Hightower, Dallas; and John Mayer, Boston
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TIP: A bow tie, a
handlebar mustache,
or a great pocket
square are the first
signs that you’ll
enjoy a bartender’s
conversation as much
as his drinks.
LEFT TO RIGHT: Ian Julian, New Orleans; Nishan Nepulangoda, Toronto; Tacy Rowland,
Austin; Shaher Misif, San Francisco; and Michael Cerretani, Denver
THE PRIZE-WINNING
HANOI STRIP
SOUR
INGREDIENTS:
2 parts BOMBAY SAPPHIRE ® Gin
3/4 part fresh lime juice
3/4 part pho specialty syrup*
1/4 part St-Germain elderflower liqueur
To see more recipes and check
out photos from the event, visit
facebook.com/bombaysapphire
M ETH O D :
Anyone who wears sunglasses
inside is hiding something,
but when you’re working an
outdoor party, aviators let the
people know you’re a man of
action. Classic aviators, like this
pair from Oliver Peoples make
everyone look cool.
Shake and serve in an old-fashioned glass on the
rocks. Garnish with a lime wheel and Thai basil sprig.
*PHO SPECIALTY SYRUP:
3 cups of sugar combined with
3 cups of water for simple syrup
2 medium-size jalapenos
1 cup of cilantro leaves
2 cups of Thai basil leaves
1 cup of fresh ginger
2 tbsps grains of paradise
4 whole limes, sliced
M ETH O D :
Place ingredients in a pot and bring to a light boil.
Remove from heat and let cool. Strain and bottle.
A SHOT OF COOL
ANTIQUE GOLD COPTER SUNGLASSES
OLIVERPEOPLES.COM
$535
BARTENDERS ON RIGHT PAGE: TOP: Eric Lee Bennett, Jr., Birmingham; Travis Fourmont, Detroit;
Franz Swinton, Calgary; and Jesse Held, Minneapolis MIDDLE: Ian Farley, Charleston; Stefanie Savoy,
Pittsburgh; Joshua Rice, Columbus; Gary Gruver, Mobile Winner, and Michael Anderson, Louisville
BOTTOM: Casey Walin, New York; Frank Fontaine, Philadelphia; and Meghan French, Indianapolis
GQ EXCLUSIVE ADVERTISING SECTION
Select wardrobe and accessories provided by Thomas Pink, David Yurman, Oliver Peoples, Mosely Tribes, John Varvatos Eyewear, Tumi Eyewear, Vineyard Vines, TOPMAN, Abi Ferrin, Neiman Marcus, Angelo Galasso
TIP
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TAKE YOUR STYLE + YOUR JOB SERIOUSLY: A tie bar looks sharp and keeps everything in place—important for a job where you’re constantly moving.
NATHAN’S FAVORITE BARTENDING TOOL? “A sense of humor.”
MIX IN STYLE
PRESENTATION PLAYS A MAJOR ROLE IN THE EXPERIENCE
OF QUALITY FOOD AND DRINK. THE SAME IS TRUE OF THE
PERSON SUPPLYING IT.
SAPPHIRE ® EAST GIN
& TONIC REIMAGINED
2 parts BOMBAY SAPPHIRE ® East Gin
3 to 4 parts Fever-Tree Tonic Water
Mint leaves
Sprig of lemongrass
Black peppercorns
Lemon and lime zests
ME T H O D :
Add a sphere of ice to a balloon glass before pouring the tonic,
followed by the gin. Garnish with black peppercorns, lemongrass,
lemon and lime zests and mint.
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Tip: Always
be sure to have
enough seats and
plenty of ice.
Tip: Make a
punch. It’s back in
style and it’s an
easy way for guests
to serve themselves.
LEFT TO RIGHT:
Jill Cockson, Omaha;
Jay Jones, Vancouver;
and Brennan Adams,
Washington, D.C.
THE
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The besT pick-up line naThan's ever heard: “Sincere conversation.”
Your right
(WaY) to PartY
ObviOusly a great party needs a well-stOcked bar, but
as in a great drink, all the Other ingredients need tO
cOmplement the spirits.
[1] A good host stays on his feet. He introduces people, gets games going, and makes things happen.
[2] The key to being a good host during a party is getting as much done as possible before the
party. [3] Music is crucial. It cues guests to the vibe of the party. [4] Setting a theme can make the
difference in planning a successful party. It will inform the food and drinks you serve, what music
you play, and even who you invite.
LEFT TO RIGHT: Justin Cardwell, St. Louis;
Leah Dee Stroup, Aspen; Justin Park, Honolulu;
Cricket Nelson, Miami/Fort Lauderdale; and
Rustyn Lee Vaughn, Las Vegas
tools of the trade
all the equipment yOu
need tO mix like a prO.
This collaboration between
Barking Irons and BOMBAY
SAPPHIRE was inspired by
antique medical kits from the
era when gin was heralded for its
medicinal purposes. The waxed
canvas interior is stocked with
all the stainless steel bar tools
required to cure any thirst.
barkingirons.com
BE BRILLIANT AND INSPIRED. DRINK RESPONSIBLY!
FACEBOOK.COM/BOMBAYSAPPHIRE
©2012 Bombay Sapphire, the Bombay Sapphire Bottle Design and device are trademarks and/or registered trademarks. Imported by the Bombay
Spirits Company U.S.A., Coral Gables, FL. Bombay Sapphire Gin – 47% Alc. By Vol.; Bombay Sapphire East Gin – 42% Alc. By Vol. All other marks
are trademarks of their respective owners.