THE ENTERTAINER! MAGAZINE NOVEMBER 2016
THE NIGHTOWL
107
SIP » UNLEASH » MIX » MINGLE » PULSE » SHAKE
MAD MIXOLOGIST
Getting down and dirty with the Valley’s hottest shot slingers Alison Bailin Batz » The Entertainer!
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ing & Louie’s is where “Modern Asian meets American Comfort.” John Banquil, director of brand development and the beverage program, has been with the brand since it opened in Scottsdale in 2008. At the time, the alcohol choices included a few wines, beer and three cocktails. When given the chance to explore the Valley and beyond in search of inspiration to develop a more complex beverage menu, Banquil took inspiration from the mixologists at Jade Bar, local speakeasies and even Z’Tejas. As a result, in 2010, he launched the company’s first true cocktail menu. During the past six years, Banquil has been at the forefront of developing signature cocktails for Ling & Louie’s as well as seasonal favorites and even homages to specific spirits, such as its recent Bourbon Appreciation Month Menu. The Entertainer recently sat down with this self-taught mixology master to dish on drinks.
MIYAGI’S MANHATTAN
Tell me about the oddest drink request you’ve gotten of all time: It was a self-inflicted request to use “pak chee” in a cocktail. I know it sounds fancy, right? “Pak chee” happens to be cilantro in Thai. But, for whatever reason, I always hated it. However, when I saw mixologists like Jason Asher using herbs, spices and even beets in amazing cocktails, I was inspired to try my own hand, starting with an ingredient I didn’t even like. It took a lot of trial and error, but once I thought to mix the cilantro with an herbaceous gin and cut it with some great citrus vodka and homemade ginger-lime syrup, I really had something special. I called the drink the “Pak Chee Martini” in honor of our Asian influence here—and the drink was a bestseller on the menu for years.
What is your No. 1 pet peeve when working? I am right handed. Our entire team is right handed. And we all are creatures of habit. We like our stations just so. Given there are no lefties on our team, when I leave the bar to help in the kitchen or check on guests and come back to find the pour spouts not all facing
2 ounces Nikka Coffey Grain Whiskey 1 ounce Carpano Antica Formula 2 dashes Fee Bros. Plum Bitters 1 dash Angostura Bitters Combine all ingredients in a mixing glass and fill with ice. Stir to combine, and strain into a martini or coupe glass. Garnish with a Luxardo cherry.
the same direction for ease of righthanded pouring, I get a little mental. Organization is the key to speed and accuracy—and keeping the customer happy. They don’t want to see us struggling with product. I’ve even called myself out a few times when I’ve been guilty of this.
What is your go-to drink when you’re at a bar other than your own? Ready for the ultimate “male” answer? Manhattans. And while I am sure you get that a lot, I love testing these seemingly easy cocktails almost everywhere I go because depending on the whiskey used, the bitters used and the bartender’s style, the flavor can
be wildly different from one place to the next. I like a perfect dollop of bitters. So much so, I have been known to ask for a specific measurement. I am also really into Japanese whiskies right now, just on the rocks or cut with the perfect amount of mineral water.
What does ordering a vodka soda say about a person? They like a clean drink. I don’t judge; drink what you like, and don’t let anyone call you out for it.
What is one cocktail would love for us to feature in the magazine this month? Our Miyagi’s Manhattan, which is
expertly mixed with Nikka Coffey Grain Whiskey from Japan, Carpano Antica Formula, Fee Brothers Plum Bitters and Angostura Bitters.
What do you like about this drink? Throughout November, we are really focused on taking American classic dishes and cocktails and giving them a little Asian spin. Perhaps our favorite from the cocktail offerings is this Miyagi’s Manhattan. This unique twist on the Manhattan infuses the cocktail’s traditional assertive flavors with hints of plum and the unique characteristics of the Japanese Whiskey. WWW.ENTERTAINERMAG.COM