The Entertainer! - Jan. 2017 by Times Media Group

MAD MIXOLOGIST

Getting down and dirty with the Valley’s hottest shot slingers He has invigorated the beverage program for many of JNK’s concepts nationwide, not to mention helping to launch the program in 2008 for Scottsdale’s Roka Akor, which specializes in contemporary Robata Japanese cuisine, along with sushi, sashimi, tempura and extraordinary desserts. He oversees Marigold Maison, located in Phoenix, as well. He is passionate about working with resident talent to integrate locally inspired products and ingredients. This continuous focus on developing solid relationships allows Roka Akor to carry exclusive items that couldn’t be found elsewhere. Going even further, he pursued and earned certification as a Sake Professional by the Sake Education Council and is an established judge for the Los Angeles International Wine competition. The Entertainer! Magazine recently sat down with this multifaceted and multitalented mixologist to dish on all things behind his bar.

Tell me about the oddest drink request you’ve received. Several years ago, I had a customer ask me to make him a cocktail with every single flavor of Stoli. Yes, everything from the raspberry and blueberry to the vanilla and orange. He wanted it mixed with both Red Bull and cranberry juice—and then finished with two straws, for some reason I have yet to understand. He even named his concoction—the Tall Cat.

far beyond the traditional London Dry options used for years. It should be noted, in fact, that London Dry is coming out with some great options if that is your spirit of choice. Mixology scientists are playing with the botanicals in gin more and more every day, and it makes for some impressive stuff to pair with that tonic more and more. And, if the juniper flavor is the issue, I recommend trying Malfy, Hendrick’s, St. George Rye to switch things up a bit.

What is one cocktail would love for us to feature in the magazine this month? Well, because we just celebrated the New Year at the stroke of midnight on January 1, what better cocktail to feature than “The Midnight Hour,” crafted by our Roak rock star, Alex Riddle.

What do you like about this drink? In short, it transports you to a cabin in the Canadian woods in front of a perfect fire. Don’t believe me? Come visit and give it a taste.

What is your No. 1 pet peeve when working? Eye contact. Look up! If you aren’t looking up from your drinks and well, you aren’t connecting with the guests, greeting new guests or making sure everyone has what they want and need. Alison Bailin Batz » The Entertainer!

ob Holder started working in the food and beverage industry in 1999. Thanks to a great mentor in Paul Carter—known for his work with Tarbell’s and the Boulders Resort— by 2000 he got his first big break leading the wine and spirit program at Barcelona Restaurant Group in Scottsdale. He would go on to develop successful programs throughout the Valley before partnering with Roka Akor’s parent company, JNK Concepts, in 2008. There he embraced the opportunity to hone in on his true passion for wine and spirits in a unique fine dining atmosphere.

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What is your go-to drink when you’re at a bar other than your own? I love a good vesper martini, which was invented and named by Ian Fleming in the 1953 James Bond novel “Casino Royale.” Though it was only ordered by Bond that one time in that one novel before his much more famous request—a vodka martini, shaken, not stirred—the vesper variation stuck.

What does ordering a gin and tonic say about a person? I think it means they have quite good taste. It is the National Drink of Spain, for example! Gin is one of the most exciting spirits on the market right now—going

THE MIDNIGHT HOUR

1.5 ounces Basil Hayden’s 1 ounce Maple Carpano Vermouth 3/4 ounce lemon 1/4 ounce walnut oil 1 egg white 1 dash Bitter Truth Spiced Chocolate Bitters Dry shake, then hard shake with ice. Strain into snifter or rocks glass, top with a drop of chocolate bitters.