“I have two jobs. I work at Ataula as a bar manager. I provide an exceptional guest experience utilizing the best that Spain has to offer. I also work for Angels Envy. They do a Port finished Bourbon. I’ve been with them for six years. I have helped build what was once a small urban brand to international recognition.”

“The Old-Fashioned is always going to be a whiskey cocktail but it can be a lot more. I do a Mezcal Old-Fashioned…. What is good with Mezcal? Agave! … and then I put a little salt in it.  And then I add these Mole bitters instead of like regular Angostura and then I add a little orange bitters to to pick it up on the acid side and then I do a flamed orange peel.

You can also buy smaller bottles of Amaros or Benedictine that we call modifiers. So you can just add a bar spoon of that and a bar spoon of whatever sugary you choose. I like Amaro Nonino that really changes the flavors. With just bar spoon it really influences the cocktail. Benedictines is a great one. You could add Dry Curaçao to do like a bourbon Old-Fashioned and then just add a bar spoon of that and a bar spoon of the sugar, a little bit of orange bitters and you’ve got a whole new taste profile.”

A lot of the techniques that #bartenders are using across the country came from Portland, OR – Angel Teta

Angel Teta – In Portland people are more open to ingredients and weird kind of things.

A Negroni with a bitter saline is just perfect!- Angel Teta

Angel Teta – Bitters are the salt and pepper of the bartending world!

Angel Teta

Ataula

Angel’s Envy

Angel’s Envy

Toast The Trees Microsite

Ataula restaurant

Jeffery Morgenthaler

Pharmacy Bar (Toronto)

Leyenda (Brooklyn)

Jacobsen Salt

Speed Rack

Sherry Manzanilla

Expatriate

Proud Mary Coffee

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