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B&B 70th Anniversary Master Mixologist Showcase |
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John Myers John Myers comes from a long, if intermittent, line of saloonists.
Currently plying his trade in Portland, ME—a drinking town with a
fishing problem—Myers might be characterized as a librarian with a
bartending problem. Boasting volumes of text from The Casco Bay
Institute for Applied Intoxicological Studies, his collection of
bartending literature is one of the most substantial
In addition to sitting on the Board of Advisors for The Museum of the American Cocktail, Myers’ column “The Land of Forgotten Cocktails” appears in Portland’s bi-weekly, The Bollard. He is currently at work on the guide, "What Would Jesus Drink: Cocktails for the Second Coming.” The Touchable 1 ounce B&B Shake all ingredients and strain into a Martini glass. Garnish with a cinnamon stick.
Philip Greene Based in Washington, D.C. Philip Greene is one of the founding members and legal counsel to The Museum of the American Cocktail. By day, Philip is an intellectual property law attorney with the U.S. Department of Commerce and also consults to the bar and restaurant trade. He recently concluded a one-year teaching and research fellowship at Victoria University School of Law in New Zealand. Due to his native ties, Greene has become an authority on New Orleans’ history and rich cocktail tradition. Coincidentally, his Orleanian ancestors include Antoine Amedee Peychaud—creator of Peychaud’s Bitters and father of the original Sazerac. The Claiborne Cocktail 1 ounce B&B In a rocks glass, add ice, set aside
LeNell Smothers In the fall of 2003, LeNell Smothers opened LeNell’s Ltd., a wine and spirits boutique in Red Hook section of Brooklyn specializing in American whiskey, bitters, and small family wineries. Receiving accolades from numerous publications and organizations, LeNell’s Ltd. was rated by GQ as one of the “Best 50 Stores in America,” by New York Magazine as the city’s “Best Liquor Store,” by Whiskey magazine as the “U.S. Retailer of the Year,” and by the New York City Department of Small Business Services as “Small Business of the Year.” Her background includes work in all aspects of the beverage industry--bartending, restaurant management, retail liquor sales and wholesale wine sales. In addition, Smothers is an American whiskey ambassador, owning her own brand called Red Hook Rye, and an honorary Alabama Colonel. Fecamp Frappe 1 ounce B&B Put egg white in shaker and shake for about five seconds to emulsify. Add spirit and strained juice. Shake hard with ice. Pour into a 9 ounce cocktail glass filled with crushed ice. Top with dashes of bitters.
Naren Young Before leaving his native Australia for New York in 2006, Naren Young was considered one of the country’s top authorities on spirits, mixed drinks, and the bartending profession. Currently at New York’s BoBo, Young has been bartending for 12 years and worked at high profile, influential bars, including Grand Pacific Blue Room and Bayswater Brasserie in Sydney; Atlantic Bar & Grill and Match in London; and Pegu Club, Pravda, Public and La Esquina in New York. Young has been invited to judge leading bartending and cocktail competitions around the world. As a competitor, he participated in the inaugural Bols 200—a global mix-off attracting thousands of bartenders, where he took top prize and was named “World Cocktail Master.” He writes about spirits, cocktails and travel for major U.S. publications, including: Cigar Aficionado, Cheers, Imbibe, Beverage Media and Santé, among others. Spice Market 1 1/2 ounce Wild
Turkey Rye Place all ingredients and ice into a shaker and
shake well |
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