This Bo Knows the Fine Art of Mixology

Story By Randy Gross rgross@harrisburgmagazine.com

Photos By Paul Vasiliades

There was an advertising campaign in the late 1980s called “Bo Knows” that played up the dual-sport athleticism of pro football & baseball star Bo Jackson. Linglestown native and current Mechanicsburg resident Bo Bonitz may not be a pro athlete, but he does stay fit hiking, fishing, and working part-time for his family’s personal training studios and gym. Moreover, the slogan “Bo Knows” could be just as applicable to this Bo, because as this month’s selected bartender, Bonitz definitely possesses more drink know-how than the average mixologist.

Just spend a half hour listening to Bonitz describe the drinks he is so adept at mixing, and you’ll understand completely. Absinthe wash , an ingredient in a Sazerac, one of his favorite cocktails, is just one of many terms you may need to Google. (For those who don’t want to take the time, it’s defined as “ a method of coating the inside of a glass with absinthe ”). But the creativity and, yes, the flavorfulness of the artful concoctions Bonitz has been mixing up regularly during his eight years as a bartender at Gilligan’s Bar & Grill, the last five at their Carlisle Pike location, far outweigh any kind of technical mumbo jumbo.

As the old saying goes, “the proof is in the pudding.” On a showery January morning, Bonitz treated our tastebuds to the following: the popular Espresso Martini (“because everyone orders them here,” says Bonitz); an original drink called a Simon LeBeaux , a visually-appealing mix of blueberry vodka, lemon, and violet liqueur; the aforementioned Sazerac which, in addition to the Absinthe wash, features rye whiskey, bitters, sugar, and a plain lemon peel; and February’s featured drink, perfect for Valentine’s Day, the Queen of Roses (recipe at the end of this article).

As head bartender, Bonitz himself is 75 percent responsible for coming up with new drinks, with the other 25 percent coming from ideas submitted by the bartending team. “But everyone looks forward to the R&D process,” he says. It is quickly evident that Bonitz loves exercising his creativity, a prime reason why he started bartending right after turning 21. “It’s a lot of fun,” he says with a relaxed smile. “I make up drinks! If someone says, ‘surprise me,’ I can make something for them. And watching them enjoy that [drink] is a big part of why I actually like being a bartender!”

Whether behind the bar, hiking a favorite trail, watching sports (“I’m a huge Philadelphia sports fan,” he says), or enjoying his favorite Gilligan’s menu item (“definitely the Prime Rib!”) the “fun” Bonitz has experiencing life shows. Pull up a stool at Gilligan’s Bar & Grill, 5002 Carlisle Pike in Mechanicsburg, and we think you’ll agree that Bo Bonitz knows the fine art of mixology. And, when it comes to lively banter and a friendly ear … well, he’s not too shabby in those areas either .

Bo’s Dossier

Words of advice to home mixologists:

-Don’t be afraid to try a new spirit, something that’s outside your comfort zone. It helps your palate and knowledge expand.

Inspirations:

Making sure all my guests have a good time. People go to a bar to have an experience and forget about life’s problems. Connecting with guests and getting to know them makes the job fun.

Favorite spirit straight: Rum is probably my favorite. Although I do like to partake in the occasional shot of Rumple Minze.

Recommendations of two or three spirits to try:

-Ketel One Botanicals. Each flavor is fun to play with.

-Diplomático Rum. Makes the best traditional daiquiri.

Favorite spirits to mix:

Definitely the Ketel One Botanicals. It’s my Swiss Army knife of spirits. Goes well with anyone who orders “something sweet and fruity,” or a take on a Moscow mule.

Most commonly ordered drinks at your bar: Espresso Martini. Hands down.

Philosophy on drinks:

There’s nothing better than a good cocktail. Traveling to different cities and states and seeing how they differ from one another, you can really learn a lot about places by trying their cocktails.

Thoughts about your cocktails: I always enjoy putting my time and effort into my cocktails. Whether it’s a simple Vodka Cranberry or a Sazerac, I always want to make sure it’s the best drink that person has gotten. To me there’s nothing better than seeing someone’s eyes light up when they take the first sip.

Your day job (if bartending isn’t your day job):

I work for my family on my days off. They own 2 personal training studios and a gym. My mom and her husband actually won the most recent “Simply the Best” award [for their business, Perry Strength & Fitness Center].

What days/times do you typically work at the bar:

Wednesday through Saturday nights. Always the back bar.

Drink Of The Month

1.25 oz Ketel One Grapefruit and Rose Vodka

.75 oz PAMA Pomegranate

Liqueur

.75 oz lime juice

.75 oz grapefruit juice

.5 oz cranberry juice

Shake, strain into a martini glass, and garnish with a lime.

Nourishing Bites/Jacquelyn Duplessis