The Art of Mixology

Have you ever wondered what inspired the signature cocktails of the places you dine? We have, which is why we are thrilled to showcase the mixers and shakers of our favorite dining venues. They have not only created cocktails that raise the bar in delicious drinks, they infuse our spirit for adventure by sending our taste buds to places we long to explore.

MŌLÌ Restaurant & Bar in Greenwich, CT

Anthony Carrera, Beverage Director, www.moligreenwich.com

Anthony Carrera is a career-long hospitality professional based in the New York metro area. Having worked at some of New York City’s top cocktail bars such as Oscar Wilde, Peak, and Tavern on The Green. Today, Carrera elevates the cocktail experience at MŌLÌ in Greenwich, Connecticut. His technique mixes an exquisite focus on detail, riffs on the classics, and savory infusions. 

MŌLÌ is centered around a Chinese inspired concept. That being said, I dove into extensive research throughout many regions in Asia. I’m starting with Pandan, a fragrant plant that grows wild in the Southeast, which aligns effortlessly with coconut and led me to use the cream of coconut. To elevate the flavor profile while keeping an Asian descent, I went with lemon grass. It has the same oils as lemon but with a tangy, cooling flavor, with hints of ginger. To give it the kick it needs I selected ginger. Gin, one of my favorite spirits, is known to be versatile which allows it to pair perfectly with these ingredients. The final product is bursting with a luscious experience upon each sip.

PANDA PANDAN

PANDA PANDAN

pandan infused gin

cream of coconut

lemongrass shrub

lime

ginger juice

Blu on the Hudson & Blu Sushi Bar

Jeremy Le Blanche, Concept & Beverage Director for BLU Hospitality Group, New Jersey, www.bluonthehudson.com

Jeremy Le Blanche is originally from Southern France’s Mediterranean Coast, in the port city of Toulon. In 2012, he started working in hospitality at the age of 22. His career launched at 5-star hotels such as La Réserve Ramatuelle and Le Byblos in St. Tropez. Le Blanche later moved to Australia and worked at L’ananas by The Argyle. He eventually returned to Europe and worked at Bar de Beau-Rivage Palace, Lausanne before relocating to London, where he refined his mixology skill at Bluebird Chelsea, The Gibson London, and German Gymnasium. In 2019 he moved to New York to open Queensyard London in Hudson Yards and later opened Thyme bar in 2020, and Chanson Le Salon in Tribeca at the end of 2021. In 2023 he opened Blu on the Hudson where he is currently working as Beverage Director. Le Blanche opened a consulting company at the end of 2022, partnering with upper-echelon brands such as Hard Rock Hotel in Time Square, London Essence, Arbikie Distillery, Tanduay, and YSL Beauty to name a few.

Photo by Scott Feranda @ Eighty6

Awards and acknowledgments

Eater: Jeremy Le Blanche shows you how to elevate your dessert cocktail featuring Glenmorangie, 2020.

Chicago Drinks Guide: 13 Bartenders on upcoming drink trends, 2021.

Chilled: Beverage Director Jeremy Le Blanche rethinks cocktail presentation.

Eater: Thyme Bar, 2021.

NY Bucket List: Thyme Bar #4 best speakeasy in NY.

Chilled: Thyme bar cocktail program, 2021.

New York Times: Chanson Le Salon Opening, 2021.

BEACHLESS CITY – Photo by Joanna Lin @ Ready Set Jo

BEACHLESS CITY

2 oz Arbikie gin

1.5 oz beet juice

1 oz lychee & shiso cordial

1 oz lime juice

“The inspiration behind our cocktail menu at BLU on the Hudson was to create something accessible for everyone, easy to understand – bringing a touch that nobody has seen in New Jersey yet. Customers love our Silver Garden which is a unique twist on a Mojito (floral and refreshing), The Dual, a twist on an Old Fashioned (Smooth and Smoky) and last but not least, Beachless City which is more on the experimental side using fresh Beet Juice combined with shiso and Lychee flavors. All three are very different from one to the other, but also very eye appealing. I feel very lucky and blessed to have the opportunity to showcase my creativity to the U.S scene and I look forward to many more adventures.” — Le Blanche Jeremy

Bourbon Steak DC (Four Seasons)

Engidawork Alebachew, Lead Bartender at Bourbon Steak DC (Four Seasons) www.bourbonsteakdc.com

A former student of bioengineering, Engidawork Alebachew hadn’t originally planned on becoming a bartender, but it was the convivial familiarity reminiscent of his big, close-knit family that initially drew Alebachew to the hospitality industry. Now he serves as Lead Bartender of the award-wining Michael Mina restaurant BOURBON STEAK anchoring Four Seasons Hotel Washington, DC, where his engineering training serves him well – as he is always looking to improve upon and re-design classics.

Engidawork Alebachew – Photo by Jennifer Chase

Originally from Ethiopia, Alebachew moved to the United States in 2004; several years later, he took on part-time work as a busser when BOURBON STEAK first opened in 2010. He was simultaneously juggling an education in bioengineering, a role as shift manager for a data processing company, and his work at BOURBON STEAK. While helping out behind the bar at Michael Mina’s new American steakhouse, he often fielded questions from guests about the bar program that he had to redirect to the bartenders, before quickly deciding he wanted to study basic techniques so he could engage thoughtfully with guests. “I started working behind the bar, witnessing my mentors create mixology magic and interact with people. I love seeing the interaction between guests at the bar,” recollects Alebachew, “I knew this is where I wanted to work moving forward.” With the support and mentorship of his colleagues, Alebachew had embarked on a new career path.

In spring 2021, Alebachew was appointed Lead Bartender after rising the ranks at BOURBON STEAK for more than a decade. He’s been a familiar face behind the BOURBON STEAK BAR since its opening, memorizing drink preferences, sharing stories and consistently improving upon his knowledge in mixology. The spring of 2021 marked another career milestone for Alebachew: it was the first time the seasonal cocktail list at the award-winning BOURBON STEAK was entirely of his own creation.

I AM FAMOUS – Photo by Jennifer Chase

“I AM FAMOUS”

1 oz dry gin

1 oz campari

.75 oz blueberry-basil syrup

.75 oz lemon

Zardetto Prosecco

Shaken, served over Collins ice, top off with Zardetto Prosecco in a high ball glass. Garnished with blueberries.

“I was inspired by my Hotel GM’s and food beverage director’s favorite drink, the Negroni. The name started as an inside joke with my coworkers ribbing me about all the articles and social media attention that I was getting. They kept telling me that I was famous and so I made a drink called “I AM FAMOUS”.