THE ENTERTAINER! MAGAZINE MAY 2016
THE NIGHTOWL
113
SIP » UNLEASH » MIX » MINGLE » PULSE » SHAKE
MAD MIXOLOGIST
Getting down and dirty with the Valley’s hottest shot slingers
Alison Bailin Batz » The Entertainer!
A
s beverage specialist for the Westin Kierland Resort & Spa, Matt Allen keeps busy. He oversees the mixology and cocktail programs for the resort’s seven signature dining and beverage spaces—Nellie Cashman’s, Deseo, Brittlebush Bar & Grill, The Scotch Library, The Rim Lobby Lounge, Waltz & Weiser Whiskey Bar and Cantina and J. Swilling’s Pool Bar & Grill. Tell me about the oddest drink request you’ve gotten. While it may not seem odd today, as little as three or four years ago, we would have guests come into several of our restaurants requesting “Arizona-specific” spirits in their cocktails. And while we had a great list of select Arizona beers and wines, these guest requests actually helped to inspire us to go as local when it comes to cocktails too. Since then, we have made it our goal to give locals and guests alike who are visiting the resort the chance to “drink local” whenever possible. For example, we’ve been able to incorporate several of the AZ Distilling Company’s brands—including
Copper City Bourbon and Desert Dry Gin—as well as Desert Diamond Distillery’s offerings into our cocktails, especially at Nellie Cashman’s where we have an 1890s theme to our menu. What is your number one pet peeve when working? People who are in a hurry! I got into this business to create experiences for people—and to talk to them along the way. We actually created several “class” opportunities, including my muddling and “Cocktails with Matt” classes, respectively, to give people the chance to slow down, learn about the cocktails they are drinking and have some fun with me along the way. What is your go-to drink when you’re at a bar other than your own? An Old Fashioned. It is such a great barometer of a bar. There are only three ingredients, but if one is even slightly out of balance, the entire drink is ruined. If they can perfectly balance an Old Fashioned, then my second drink will likely be something a little more adventurous from their menu.
What does ordering an Old Fashioned say about a person? Based on the above, it means you are awesome—and a genius. But really, it is a drink that has come full circle in terms of generational popularity. If you order an Old Fashioned, you could be an 80-year-old Army veteran whose been drinking them for six decades, or you could be a 22-year-old hipster with all of a year of cocktailing under your belt. What is one cocktail would love for us to feature in the magazine this month? Our Barrel-Aged Martinez What do you like about this drink? The Martinez first appeared in the 1880s and it is believed to be the evolutionary link to the modern martini. Gin is amazing in drinks, and the combination of these ingredients is an elegant, complex, delicious cocktail. My variation swaps the historic “Old Tom Gin” for an elderberry gin, and I use some local orange bitters, and it’s all smoothed out and sophisticated by aging it in a barrel for six weeks. I believe that sipping on a cocktail like this lets you taste and feel the history of the bartending craft.
MAKE YOUR OWN
BARRELAGED MARTINEZ
2 oz. House-Infused Elderberry Gin 1 oz. Sweet Vermouth 1 bar spoon Luxardo Maraschino Liqueur 2 dashes AZ Bitter Lab “Orange Sunshine” Bitters (From Chandler) METHOD Add Gin, Vermouth and Luxardo Maraschino Liqueur to a mixing glass. Add fresh ice and stir for 30 seconds. Strain into a coupe glass. Garnish with lemon zest.
Modern Margarita
MISSING THIS. MISSING THIS. MISSING THIS.
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