Growing Bar Chef

Lately I have been scouring the internet for the trendiest trends in craft cocktails for ideas for my fall cocktail menu! I'm seeing so many cool things: shrubs, infusions, homemade bitters and tonics, savory herbal combinations, and no more foofy martinis. I'm doing bacon-infused vodka for a fabulous green Bloody Mary that I have dubbed The B(V)LT...I won't divulge the ingredients just yet, but let me just say, I am SO EXCITED about this drink! I am also experimenting with bitters, fig syrup, falernum, orgeat, some spicy flavors and planning on creating a shrub or two. This is a big year for the restaurant (Rodney's On Broadway), our 4th, and I am so proud to have been a part of it's growth and success! More to come. Cheers!