I still remember the first time I came across Giffard Banane du Bresil. I had it in the Bananarac which is a great rift on the classic Sazerac offered at Nitecap. After sampling a bit of it on its own … Continue reading
Thailand is probably not the first country you think of when it comes to rum. Despite its lack of recognition in the general world it has the climate necessary to produce great growing conditions. Intricate to Phraya rum is its … Continue reading
The Volstead Act Company is a brand new company formed in July 2013. They are a family owned and ran business. Currently they produce a limited range of 2 different varieties of bitters and 2 different syrups. In this review … Continue reading
This drink was created in 1970’s at the Aviary Bar in Kuala Lumpur. It belongs to a small and exclusive club of tiki drinks that call for Campari. This drink has strong flavors courtesy of blackstrap rum and Campari but … Continue reading
Mayahuel is completely dedicated to Tequila and Mezcal. While I never had the bad memories associated with it like most, I just never developed a taste for it. It was a spirit that did nothing for me. Mayahuel single-handedly changed my entire perception of Tequila. So today we chat with Phil Ward, Co-Owner and Beverage Director, of Mayahuel.
How did you become so interested in cocktails?
I stumbled into a busier barback position at Flatiron Lounge 6 weeks after they opened. Got curious, got obsessed, haven’t looked back.
What is your approach when it comes to formulating cocktails and what inspires you?
Its all about balance and templates. Every good cocktail is a blueprint for other good cocktails. What inspires me is a pretty cheesy question no offense. I like inventive and delicious things.
You mentioned that asking about your inspiration was a cheesy question. I find it fascinating though to find out what inspires bartenders to create drinks that reflect them as an individual. So to that affect how would you describe your style as a bartender? How do your drinks reflect you as an individual?
Your assuming drinks reflect an individual. Sorry to be a pain in the a– but I don’t know that is always true. Though if I had to say how my drinks reflected me as an individual (if they do) I’d say that they are simple yet complex.
One of my favorite drinks on Mayahuel’s older menu is the “On the Bum”. What was the inspiration behind that drink?
It was based off the Mai Tai.
No wonder I enjoy it as much as I do, seeing how the Mai Tai is one of my all time favorite drinks. Now how did you come up with the name “On the Bum”?
It was a tribute to Beach Bum Berry
Jamaican rum has a characteristically funky flavor and mezcal tends to have a smoky quality. What led you to combining these two strong flavored spirits in the same drink?
Well I always say when you put two tyrants in a room they will either kill each other or figure out a way to make peace and work together. I also maintain that any two things can go together if you find the right bridge to bring them together.
You mentioned that if you find the right bridge you can bring what could be opposing forces together. In the On the Bum what was the bridge and how did you go about finding it? Was there a particular direction or flavor profile you were seeking?
The orgeat was probably the main bridge in the drink. I just knew that orgeat played nice with both separately which is generally the best clue as to what can bridge the gap between two things.
I noticed that one of the ingredients of the On the Bum is Medley #2. It reminds me of how Don the Beachcomber created things like Dons Spices #2 and Dons Mix. Was this intentional? Did you want to leave something to drinker’s imagination?
Yes and yes
So what is the secret mix that makes up Medley #2?
Its a blend of Cane Sugar and Regan’s Orange Bitters
Simple yet effective.
Do you have any projects or drinks you are currently working on?
Yes I am helping with all the Fatty Crab/Cue Venues including the one we just opened in Hong Kong. I also will be helping open Ebanos Crossing in Los Angelos in two weeks.
Sounds like you are quite busy with all these projects. How was it different creating drinks for the Hong Kong market? Did you find it a challenge? If so How?
Every place is different. Hong Kong is a “younger” market as in cocktails haven’t quite created a market for themselves there to a large degree. There are some places but its not quite taken off completely yet. (won’t be long in my opinion) Biggest thing in such markets is to make drinks accessible for newbies.
Thanks again Phil for taking the time out of your packed schedule to chat with us.
On the Bum
1 oz Del Maguey Vida infused with Pineapple
1 oz Smith and Cross
3/4 oz Fresh lime juice
3/4 oz Orgeat
1/2 oz Medley # 2
Shake all ingredients with ice and pour into a low ball glass filled with crushed ice. Garnish with a mint sprig.
304 East 6th St
NY, NY, 10003
Oogave is a relatively new line of organic sodas. Besides the classics like Cola, Root Beer, and ginger ale, they bring some new and interesting flavors that could revolutionize the soda game. The question remains: is it all hype wrapped … Continue reading
Unfortunately this will be the last Cocktail Overhaul column on Serious Eats. It was a fun ride and I really wish to thank my editor Maggie Hoffman for all the help she extended. So without further adieu: Despite this drink’s … Continue reading
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Often when people hear the words milk punch, their minds immediately jump to that quintessential creamy drink made famous in New Orleans. I want to introduce to you a wholly different animal: the clear English Milk Punch. Yes, it involves … Continue reading
This drink comes to us from the blog boozeinprettycups which is run by 2 Australian bartenders, Bill and Dee. This recipe was a collaboration between the two of them for a competition. It was originally named the Seven Year Stone … Continue reading