Passion in the Bar

What ignites your passion for the craft of the cocktail?

“I am passionate about making things taste delicious, inventing or learning new things or technique, learning history and where all of this came from, and about my philosophy of what cocktails are and are not.  Cocktails reflect the moment and time and situation.  I get solitary pleasure from the knowledge and experience I gain from my craft, but seeing people really enjoy food or cocktails that I make is the real pleasure that keeps me energized, instills the passion and makes me smile.”  – Todd Appel, President/Piranha Brothers and Mixologist/Crimson Lounge – Hotel Sax

somer perez quote“I find the deep historical context of the Cocktail to be very inspiring.  The fact that cocktails were invented in the U.S. and that they have played such an important role historically and sociologically from politics to pop culture truly excites me.  Well, that and thinking of myself as a small part of this great tradition – a little contributor to the great tome of Cocktail History.  It is with this in mind that I tend to create my cocktails.  I like to keep them simple for the most part – like most classic cocktails.  And I like to honor the classics with new and interesting twists on them.”  – Alex Smith, Mixologist/Thirsty Bear

“My passion for cocktails comes from hearing the craft described by the masters of the cocktail field.  Their passion inspires me to create the most well balanced, tasty libations that I can, using fresh ingredients, unique spirits, and my imagination.  It also comes from the overall spirit that the cocktail culture provides.  When people are socializing and having a cocktail there is a lightness that ensues, which helps me forget all my troubles and makes me laugh.” – Dana M. Bruner, The Perfect Purée of Napa Valley

adam seger quote“I get inspired by fresh, seasonal ingredients.  It’s exciting to be able to celebrate food in a way that is drinkable and can elevate someone’s overall dining and social experience.  On social occasions, whether it’s a dinner party, wedding or gathering of friends, the conversations are fueled by drinks and when you have a good one, it just makes that experience more memorable.  While I appreciate the historical context of cocktails and continue to study it, I am most driven by the ingredients and learning about local produce, sustainability and how our farmers do what they do.”  – Kim Haasarud, Founder/Liquid Architecture

“In a phrase: Drink Like You Eat! Local and seasonal ingredients are amazing to use to elevate cocktails.  Off season, frozen purees, preserves and infusions from the summer are great to pull in summer indulgences during the winter.” – Adam Seger, Mixologist

“I always tell people that crafting a cocktail is like living life…..you need to balance all its ingredients together! My passion that fuels my creativity is provided by the appreciation of nature’s ingredients available to us, the expertise throughout the centuries given to us by our ancestors who learnt how to preserve, ferment, distill and even taking the time to age and mix some amazing spirits. My cocktails are just to confirm the evolution of taste through the centuries.” – Francesco Lafranconi, National Director of Mixology and Spirits Educator/Southern Wine & Spirits of America

“I’m constantly inspired by the potential in cocktails. Combining new flavors, aromas, textures and visual appeal with the possibility of creating something that wows your guests is exciting. Being able to introduce people to real, balanced cocktails with fresh ingredients is truly a eye opening experience.” – Charles Joly, Chief Mixologist/The Drawing Room at Le Passage and Executive GM/Three Headed Productions