THE ENTERTAINER! MAGAZINE JULY 2016
THE NIGHTOWL
87
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MAD MIXOLOGIST
Getting down and dirty with the Valley’s hottest shot slingers is a French culinary term that basically translates to “putting in place,” as in set up. Professional—and even some home— kitchens use the concept of mise en place to arrange every single ingredient from meats to cheeses to spices and vegetables that their team expects it will need during a shift. If one person doesn’t buy into the concept and does his or her own thing, it can disrupt a bar just as badly as it can disrupt a kitchen.
What is your go-to drink when you’re at a bar other than your own?
to find the bourbon that best fit our needs. We wanted something rich and oaky with hints of vanilla and a smoky finish that could be enjoyed on its own and stand up to being used in cocktails. Finally, we met with the proprietor, Tom Bulleit, who shared with us that he revived his great-great-great grandfather’s family recipe in 1987 to create the 10-year brand. I am sharing this journey to share the result. We launched our custom 10-year Bulleit this past spring, and the Bittersweet is one of the first crafted cocktails we developed specifically to pair with our exclusive barrel.
By looking at me, I bet you’re thinking I am a strictly whiskey kind of guy? While I certainly like a neat whiskey or an old fashioned now and then, I actually love dry Riesling from Dr. Loosen; true champagnes like the pinot noir based Egly-Ouriet; or even a rosè. Right now, I am really into Chinon rosè, which is a cabernet franc from France.
What does ordering rum and Coke say about a person?
Alison Bailin Batz » The Entertainer!
M
att Doerr dubs himself a people person. Initially setting his sights on becoming a chef, Doerr fell in love with the front of the house and bartending when he joined the Fairmont Scottsdale Princess in 2006. Eventually mentoring under some of the top beverage consultants and mixologists in the nation through the Michael Mina Group, who operates the Princess’ award-winning Bourbon Steak, Doerr was formally made cocktail curator and resort beverage manager in 2015.
Tell me about the oddest drink request you’ve gotten. I have a tie with two stories that could not be more different from each other. I once tended bar during a convention. Used to being challenged to mix hot drinks of the moment, I had to laugh when a couple of the convention guests challenged me to get them a Silver Bullet (aka a Coors Light) and CMD. While the Coors Light was doable enough, the CMD stumped
me. Turns out he wanted a Crown Royal with Mountain Dew. Believe it or not, this was an actual challenge. Have you ever been to a restaurant or bar that had Mountain Dew on tap? On the complete flip side, I still remember being challenged to create a Ramos gin fizz—and to do it quickly. Seems easy enough, right? Wrong! First, the Ramos gin fizz has double the amount of ingredients as most traditional cocktails, including gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water and soda water. And second, because of how you need to treat the egg to ensure a perfect fizz, it takes about 10 to 15 minutes to make just one of these suckers. Believe it or not, I accepted the challenge and created a secret recipe that helps me to batch the cocktail without diluting it—making the Ramos gin fizz a snap.
What is your No. 1 pet peeve when working? This goes back to my culinary days. Three words: mise en place. Or, to be more specific, the lack thereof mise en place. If you’ve seen “Top Chef,” you are probably familiar with the term. But it
It might mean that they are set in their ways. I often take an order like a rum and Coke or Diet Coke as a chance to tell them a story—be it the story of rum and its evolution, the history of the cocktail scene itself or even a story of other drinks that people love if they love rum and Coke.
What is one cocktail would love for us to feature in the magazine this month? The Bittersweet, a blood orange colored cocktail with a very special ingredient (noted below).
What do you like about this drink? In October 2015, we had the chance to visit the Bulleit Bourbon Distillery to help choose a custom 10-year Bulleit barrel solely for the use of Bourbon Steak at the Princess. We would be the first restaurant worldwide to do this with Bulleit. First, we met with one of the lead distillers, who took us on a full tour, showing us the process of their distillation. We then went to the cooperage facility and walked through the steps of how they make their own barrels and the toasting process. Then, we tasted samples
BITTERSWEET Yield: Makes 1 cocktail Recipe: 1 1/2 oz. Bourbon 3/4 oz. Blood orange puree (Perfect Puree) or fresh blood orange juice when available 1/2 oz. fresh lemon juice 1/4 oz. Aperol 1/4 oz. Cynar 3 mint leaves Pinch coarse black pepper METHOD Measure all ingredients and combine in a mixing tin. Add ice and shake well. Double strain into a martini glass. Garnish with an orange wheel and mint sprig.
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