39 Degrees, Sky Hotel

Mixologist: Denis Cote
Number of bars & restaurants worked in: 11
Signature Cocktail: Corpse Reviver 39
The Backstory: “The Corpse Reviver was traditionally made with Hendrick’s gin, St-Germain elderflower liqueur, Grand Marnier, Lillet Blanc, lemon juice with muddled raspberries and double-strained in a cocktail glass.”

If you could serve any celebrity dead or alive, who would it be? Charlize Theron

How should we stock our liquor cabinets to make vintage cocktails at home? Gin, Cognac, rum, whiskey, bourbon, Grand Marnier, sweet/dry vermouth and bitters. And why not mezcal…? Then we have a party!

Why a comeback in vintage cocktails? Vintage cocktails have always been around, they were just forgotten. They are an integral part of our profession. Bartenders should at least know the basics and be familiar with the fundamentals

Il Mulino New York

Mixologist: Ryan Reidel
Number of bars worked in: 8
Signature Cocktail: The Smoked martini
The Backstory: “I use a charcoal vodka, like Ketel One. You take a really peaty Scotch, like a smoky Ardbeg or Laphroaig Islay malt whisky, wash a chilled martini glass out with it, dump it and bruise (shake really hard) a vodka martini.”

If you could serve any celebrity dead or alive, who would be at your bar? The Rat Pack

How should we stock our liquor cabinets to make vintage cocktails at home? Vodka, ginger beer, lime and fresh ginger

Of the bars you’ve visited, who had the most innovative cocktail list? The Monk’s Kettle in San Francisco. It’s primarily a beer house, but it does serve some wine. It has 24 beers on tap and 180 bottled. The staff matches your dinner with beers, Belgian-style.

The Library, Hotel Jerome

Food and Beverage Director: Casey Kaut
Number of bars worked in: 8
Signature Cocktail: The Aspen Crud
The Backstory: “Invented when the J-Bar at Hotel Jerome turned into a soda shop during Prohibition. Skiers would come down from Independence Pass, ask for The Aspen Crud and give the bartender a wink. That meant a vanilla milk shake with smuggled Kentucky bourbon.”

If you could serve any celebrity dead or alive, who would be at your bar? Johnny Depp or James Franco

How should we stock our liquor cabinets to make vintage cocktails at home? Rye, absinthe, and a high-end single-malt Scotch

Why a comeback in vintage cocktails? It’s a good reaction to the frou-frou drinks with all the kooky-fl avored vodkas that were popular over the last decade. I think people are interested in going back to basics.