Matthew Waldman | Vol. 09 "more the cocktail."

Vol.09 “more the cocktail.”

Last week’s Vol.08 featured an interview with Sam Lipp, manager of “11 Madison Park,” one of the best cocktail bars I know, and its bartender, Leo Robitschek.
This time, as “more the cocktail.,” we present an interview with Gregory Seider. He is the chief mixologist at “Minetta Tavern” and a world-renowned bar consultant.

Words and photos by Matthew Waldman

NYC: A World of All Excellent Bartenders in One City

—What’s your approach to “mixology,” creating cocktails by freely combining herbs, spices, and more?

My approach to creating cocktail menus is to evoke nostalgic feelings, moments of elegant relaxation, and inspiration for the unknown through each sip of every cocktail at each bar. This idea might stem from a specific person, place, or experience, or it might depend on particular points I envision in my mind at each location…

Cocktail “The Dodd”
PHOTO BY Jim Franco of Williams Sonoma

Cocktail “murray sour gin blossum”
PHOTO BY Jim Franco of Williams Sonoma

—What’s your favorite cocktail to make?

For me, my favorite cocktail to make is probably “Right know.” It’s a sour that simply blends Japanese whisky with fresh lemon juice, orange juice, and toasted cardamom. One sip is sure to evoke exotic and nostalgic feelings.

—So, what’s your favorite cocktail to drink?

My favorite cocktail to drink is an “Old-Fashion” made with a special blend of bitters that enhances the exceptional aroma and flavor of my chosen bourbon or rye whiskey.

— Is NYC the cocktail capital of the world?

Cocktail “rhubarb sophie” PHOTO BY Jim Franco of Williams Sonoma

NYC is a world within one city. It has all the excellent bartenders who come to New York from all over the world. Therefore, you can experience a wealth of knowledge and skill that surpasses any other city.

What I discovered for myself is that I’ve become able to sense the subtle nuances of the ingredients in a drink and the balance of their flavors. I’ve undoubtedly evolved to another level. And I believe that’s what has led me to success, something other bartenders haven’t achieved.

—I’ve been feeling a recent return to cocktails using whiskey or bourbon. What do you think is the next trend?

I believe dark spirits like bourbon and whiskey will continue to gain attention. As the general public becomes more sensitive to the quality of liquor, they will also become more attuned to what interesting cocktails taste like and what goes into them. Rum, for example, is in the midst of such a movement. This is because people can enjoy rum at a very affordable price, despite its high quality and long aging process. I aim to highlight the spirits themselves by combining spirits based on processes that aren’t overly complex, creating special bitters and tinctures that bring out a deep flavor.

—Thank you!

Now, honestly, I don’t go to bars or clubs that often, but in my experience, you can enjoy fantastic cocktails at the following places. The food is also incredibly delicious, but it’s quite difficult to get a reservation (though the bars don’t require reservations).

11 Madison Park, 11 Madison Avenue, NYC.
www.elevenmadisonpark.com

Minetta Tavern, 113 Macdougal Street, NYC.
www.minettatavernny.com

Macau Trading Company, 311 Church Street, NYC.
www.macaonyc.com

References (English):
http://www.nytimes.com/2009/06/24/dining/24guide.html
http://www.nytimes.com/2009/06/21/fashion/21shake.html?_r=1&hpw