Cocktails are all about the love, according to 'Modern Mixologist' Tony Abou-Ganin, a leading

consultant in the creation of specialty and classic cocktails, who got his start 25 years ago, at his
cousin's Brass Rail Bar, in Port Huron, Michigan. So often the missing ingredient in a cocktail is
what Tony calls, “a little extra caringness.” Take the Mojito, probably our town's most popular
drink. “Living in Miami, you know it better than I. The Mojito, made properly, with hand-
extracted lime juice, crushed ice, not cubes, and served in a frosted glass, should be a particularly
wonderful drink,” says Tony, who honed his skills in the early 90's working with Mario Batali at Po
in New York City. He then returned to San Francisco and helped open Harry Denton's Starlight
Room, an elegant nightclub and watering hole, located on the 21st floor of the landmark Sir Francis
Drake Hotel. There he created his first 'Specialty Drink Menu', which included his instant-classic
'Cable Car' cocktail. He spoke to me from New York City, where he is very excited to be back, and
working on the opening of Bar Milano, with Joey ('inoteca) and Jason (Lupa) Denton. The goal, he
says, is to serve “great Northern Italian food with a great wine program and great cocktails. After
all, a well-made libation should be part of the whole dining experience.” Abou-Ganin gives as an
example the Daiquiri. This simple, yet misunderstood classic cocktail, needs just three ingredients,
but they must all be just right. “You can't make a Ferrari out of Ford parts,” he says.

Another legendary bartender, and Jim Beam International Ambassador, Bobby Gleason, known as
Bobby G, who trained with Tony at Las Vegas's Bellagio Hotel, travels around the world extolling
the virtues of a properly made cocktail. “When people have to wait for a cocktail, and with prices
going up, $12-$15 a cocktail or more, customers want a good cocktail! Bartenders don't want to be
told 'This is how it's done.' But when you teach them why they should use ingredients like fresh
lemon sour, and give them the tools, and the stories behind these great cocktails, then they
understand the particular result you are aiming for, and they buy into it.” Bobby managed the old
Deco's Nightclub (Mansion sits at 1235 Washington Ave now), on South Beach back in 1989. “It
was a lot different then, with maybe one or two clubs on the beach. You didn't know if you should
even be out on the streets,” he laughs. And although times have changed, he agrees with Tony
about the well-made Mojito. “It's along the same lines as a Mint Julep. You have to muddle in
fresh ingredients. It's not difficult to do, it just takes a little commitment.” Another classic cocktail
that often takes a beating, the Margarita, gets reinvented as the Spicy Pepino (Cucumber). “Muddle
cucumber, cilantro, and jalapeño, combine with fresh lemon sour, and add Sauza Tres Generaciones
Plata Tequila. In season, you can substitute tomatillos for the cukes. It's a great alternative to the
standard Margarita,” says Bobby, who often does Tequila tastings with 100% Blue Agave offerings

A big part of the attraction of fresh fruits and other high-quality, handmade ingredients in cocktails,
is the lack of chemicals or high fructose corn syrup often found in pre-made mixes. And these can
lead to not just a disappointing drinking session, but to a crushing hangover. “Here's my best
advice, although I know, realistically, it's not always easy to follow,” says Tony Abou-Ganin.
“Drinking on an empty stomach isn't smart. Try to drink one full glass of filtered water per
cocktail. Avoid crappy spirits; whether it's part of a Bloody Mary or a Martini, you still have to
process it. Take precautions, like a couple of aspirin before bed.” And if none of that works, and
you wake up with that familiar pounding? According to Tony, “Hair of the dog always eases the
blow: Champagne, a Ramos Gin Fizz, something to get the cobwebs out and put some steam back
in your engine. And then you're really getting the party started all over again!”
Now there's a concept that won't have any trouble resonating in Miami.

Master Mixologists Tony Abu-Ganin and Bobby 'G' Gleason are both appearing at the Sobe Wine
& Food Fest For more info go to sobewineandfoodfest.com.
For more info on Tony Abou-Ganin go to TheModernMixologist.com

Bobby G on the Classic 'Old Fashioned'(Courtesy Bobby 'G' Gleason)

The Old Fashioned was created in the 1880's at the Pendennis Club in
Louisville, Kentucky in honor of Colonel James E. Peppers a local bourbon distiller.
There are two conflicting styles associated with the making of this
cocktail, one that muddles, and one that doesn't. I prefer to muddle as
I feel that the oils released from the peel of the orange add distinct
flavor to the cocktail.
There is no doubt that the cocktail was made with bourbon although the
bourbon used is really up to the bartenders' discretion. My choice here
is one of my favorite bourbons, Knob Creek. May people feel that it is a
sin to use such great bourbon in a cocktail but my philosophy is, to
make great cocktails use great ingredients!
1.5 oz. Knob Creek
1 half orange slice
1 stemmed cherry
2-3 dashes Angostura Bitters
1 - 2 sugar cubes
Soda water
In an Old Fashion glass muddle the orange, cherry, bitters, and sugar
cubes. Fill glass with cracked ice and add bourbon. Gently stir cocktail
to bring the fruit up and around the ice. Spritz with a splash of soda
water stir one more time and serve with a smile!

Tony Abou-Ganin's Cable Car (Courtesy of TheModernMixolgist.com)

Ingredients:
• 1 ½ ounce Captain Morgan Spiced Rum
• ¾ ounce Marie Brizard orange Curacao
• 1 ½ ounce fresh lemon sour *

Directions: In an ice filled mixing glass add Captain Morgan, orange curacao and fresh sour; shake
until well blended. Strain into a chilled sugar-cinnamon frosted cocktail glass* and garnish with an
orange spiral – (Orange spirals can be easily cut fresh using a citrus zester, also known as a channel
knife). Mixing 2 parts fresh squeezed lemon juice with one part simple syrup will easily make fresh
lemon sour.
Hint: To sugar-cinnamon frost a cocktail glass, first chill the glass, rub the rim’s circumference
approximately ¾ inch in depth with a lemon wedge, then dip into a bowl of superfine sugar –
(regular granulated sugar does not adhere as well).