Meet The Mixologist :
DRINK CULTURE
WHAT DID YOU LEARN ABOUT COCKTAILS AND BARS FROM WORKING IN ASIA ?
One that sticks with me to most is the use of a minimalist approach to cocktail presentation . Working in Las Vegas , I ’ ve designed menus with the opposite mentality — creating over-the-top presentations through glassware , garnishes , and more , while still making a cocktail that tastes good . While in Asia , I saw a new , completely different outlook on cocktail creation that was elevating the experience through bold flavors but with sleek and well-mannered presentations , keeping the focus on the drink itself .
WHAT IS YOUR FAVORITE SPIRIT TO WORK WITH AT THE MOMENT ?
Oh , that ’ s a hard one . Other than whiskey , I ’ d have to say gin . It ’ s a spirit that early in my career didn ’ t get the credit it deserves . Gins across the board have so much complexity and are incredibly fun to work with .
Meet The Mixologist :
Tony Arnone
Tony Arnone is lead mixologist at The Barbershop Cuts & Cocktails inside The Cosmopolitan of Las Vegas .
WHAT WAS YOUR FIRST JOB IN THE BEVERAGE OR HOSPITALITY INDUSTRY ?
My first industry job was as a dishwasher for a restaurant chain called Cheddar ’ s . A friend got me a gig washing dishes there . Eventually , I worked my way up to a bartender . I sort of fell into it by accident and had no idea , at the time , how much I would fall in love with bartending .
HOW OFTEN DO YOU USE YOUR FLAIR BARTENDING SKILLS AT THE BARBERSHOP ?
Every second I can behind the bar . Flair is using the bar in any aspect to entertain your guests . It can be more than just juggling or lighting things on fire . It ’ s about the bartender ’ s personality while behind the bar and the way they interact with guests . That ’ s the true cornerstone of flair , and it ’ s where I start before throwing anything around .
WHAT IS THE FOCUS OR SPECIALTIES OF YOUR BEVERAGE PROGRAM ?
The Barbershop Cuts and Cocktails ’ beverage program is focused heavily on bourbon and Scotch . We offer a wide variety of whiskeys and whiskies and create different ways to enjoy them whether in a cocktail or served straight .
WHAT DRINKS ARE POPULAR NOW ?
I have noticed , especially among a younger crowd , that the classics are being ordered more . Drinks like Negronis , Manhattans , Tom Collins , etc . With social media , people have the opportunity to be a little more adventurous and knowledgeable when it comes to cocktails , so I think they ’ re broadening their horizons .
WHAT ’ S YOUR CURRENT GO-TO COCKTAIL OR BEVERAGE ?
If I ’ m out and about , I will always ask for a menu . The menu is a beautiful tool for seeing into the language and ideas of the bar . If something catches my eye I ’ ll order from there . Now down the street , at my go-to spot , you can never go wrong with a pint of Guinness and a shot of whiskey .
WOULD YOU SHARE A FAVORITE RECIPE ?
Oil & Ore is my favorite cocktail off of The Barbershop menu . It ’ s a whiskey lover ' s dream , with notes of cherry and citrus complemented by bold smoke .
OIL & ORE
2 oz . Booker ’ s bourbon 1 oz . Averna ½ oz . Grand Marnier 2 dashes Scrappy ’ s orange bitters 1 dash Angostura bitters
Smoke a rocks glass with cherry wood . Combine ingredients over large rock in glass . Garnish with a dehydrated orange .
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