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MAD MIXOLOGIST THE ENTERTAINER! MAGAZINE JULY 2017

Getting down and dirty with the Valley’s hottest shot slingers past three years, Young has worked with the chefs and fellow bartenders to create an ever-evolving, seasonal cocktail menu that boasts everything from rosemary gin lemonades to cinnamon spiced sangrias and strawberry jalapeno margaritas.

Tell me about the oddest drink request you’ve gotten? Oh, that is easy. It was a Jack and Coke. But—wait for it—with a beer on the side. Once the gentleman had both in hand, he mixed them together and drank it like it was the fanciest cocktail ever made. I had to ask him about it. It turned out he’d seem some gorgeous woman drinking it one night and tried it (most likely to impress her) and got himself hooked on the odd combination of flavors.

Alison Bailin Batz » The Entertainer!

estled atop a mountain 1,800 feet above the city, Different Pointe of View (DPOV) is known for its views, fine modern American cuisine and internationally acclaimed wine cellar. But those who haven’t tried its cocktail program are missing out. It uses fresh herbs from the mountainside chef ’s garden, as well as house-made syrups and its own bottled cocktails. Emmy Young, one of the stars behind the bar, chats about her rise in the industry and approach to mixology as well as what’s in store at DPOV. Young thought about getting into bartending while working as a cocktail server in Texas. “I was itching at a young age to make up my own recipes and dream up my own takes on mixes and syrups,”

says Young, who eventually got her first shot at a sports bar in Austin. A sports bar is not often top of mind when it comes to sinking one’s teeth into the world of cocktail couture. But, it gave Young the confidence to make one very bold move when she moved to Arizona in 2013 to attend nursing school. “I would always pass this gorgeous building on a mountain on my way to school, so finally one day I just drove up the hill to see what it was,” says Young, who would visit DPOV for the first time that day in 2014. “In just looking at the menu—and then seeing the garden—I knew I found something special. It’s not the longest-tenured AAA Four Diamond Restaurant in Arizona for nothing!” Young found it so special, in fact, that she went through a full orientation at the Hilton, which manages DPOV, and worked in different areas of food and beverage before earning herself a position on the DPOV team. For the

What is your No. 1 pet peeve when working? We are very lucky here are DPOV that we get to host weddings—often for 300 to 400 people—onsite nearly weekly. That often means we also get 300 or 400 drink orders from the guests at the exact same time (cocktail hour!), and while nothing beats the electricity and energy of our team at times like that, it also often means our tidy stations end up a little wet, a little sticky and out of order after an hour or two. After the wedding festivities as we are all cleaning up, I always tell myself that next time we are all going to be perfectly organized and neat no matter what. It is, however, impossible. Even for our all-star team. What is your go-to drink when you’re at a bar other than your own? I absolutely love ginger beer, so I most often sample Mules when I am out and about. In recent years, because Mules have become all the rage, sampling them has become an adventure. I had one with pineapple and mint just a few weeks ago, and they are even starting to sub out the vodka for tequila at some venues. And yes, it is delicious. What does ordering a Jack and Coke say about a person? Given the first question above, as long as the guest doesn’t order it with a beer then mix it together and drink it, then I am

happy! But, in all seriousness, it usually means the guest is a male, who either doesn’t know what else to order or doesn’t feel like drinking beer. I’m in nursing school, so I sometimes take on a guest like this as my “patient,” and ask them lots of questions so I can “prescribe” them something a little more exciting.

What is one cocktail you would love for us to feature in the magazine this month? Seasonal Buck ($12.50) What do you like about this drink? We freshly muddle seasonal berries in this cocktail, which gives the drink such a summery flavor, perfect as it gets hotter out. And, because we use quality vodka (Hangar), the berries really shine through. This cocktail also has a little love from our award-winning chef in it too, as he makes us fresh ginger syrup for it each night.

SEASONAL BUCK

1.5 ounces Hangar 1 Vodka .75 ounce ginger syrup .25 ounce fresh lime juice 2-3 seasonal berries Top with soda water Muddle seasonal berries.

Build all ingredients in mixing glass with ice and shake. Strain in to rocks glass. Top with soda water. Garnish with berries and fresh lime wedge.