If anyone can show you how to serve cocktails at home like a mixologist, it’s this guy. I’ve never seen a more well-stocked bar, between tools, spirits, fresh herbs and concocted syrups. Learn the tricks.
Mixologist Rafael Reyes and his wife love throwing parties in their lovely Brooklyn apartment. HOBNOB stopped in to investigate the scene and got some great tips on hosting guests and making creative cocktails.
How did you get started in the spirit biz?
My journey started in the early days of the cocktailing about ten years ago, when I worked in Northern NJ with the former bar manager of Patria. It was the first time I saw someone create cocktails with fresh juices daily—pressing fresh cane and even coconuts. Soon after that experience, I ended up working at a cocktail lounge in Nolita. After my shift I would visit Remy and Tim Cooper at Gold Bar and was amazed at how great a team they were. There was something about the style of Gold Bar that I really identified with—it was fast paced, with great cocktails, badass bartenders and that rush of having massive amounts of people in front of you and wanting more. I was determined to get to this level.
I had the chance to work on the opening of Yerbabuena Perry and was able to push my craft further with the help of Cervantes (PDT, Little Branch, The Ship) and Artemio (Pegu Club), who had deep roots in the classics. After that I started venturing off by myself, doing brief stints with renowned chefs where I was exposed to a variety of culinary toys and ingredients. It made me realize that my cocktail style was definitely kitchen-inspired. With this focus, I continued to develop my style at 1534, ECC, and with Chefs Jesus Nuñez, Andres Grundy and Didie—and most recently at Betony, where the level of skill and discipline was mind blowing. I will forever be grateful to Chef Bryce Shuman and Eamon Rockey for welcoming me into in their kitchen and allowing me to stage and put my free time to learn from their chefs.
What are your 5 statement bar essentials?
 Herbs I’m the biggest sucker for herbs—I cannot create a menu or live without them in my apartment. When delicate herbs like lemon verbena are in season, it makes me happy! Basil blossoms, lemon balm, flaming shiso, anise hysop, lemon thyme, coriander flowers… the list goes on and on.
I buy herbs from websites like Fresh Origins and the Chefs Garden. They are a bit pricey, but the key is to always have more than one use for them. To save money, my wife and I grow them at home and make sure to grow a diverse selection during the warm months, so we can use them for parties all year round.
 Spices I’m a big believer that you should always try to introduce people to new flavors, and the options with spices are unlimited, and the level of complexity that you can add to your drinks is amazing. As opposed to herbs, most spices are not too expensive and last for a long time.
My style has never been classic, the more obscure an ingredient, the more I want to use it. My rule of thumb: For every weird ingredient, balance it with a familiar one. Examples: cherry tomatoes and champagne, or Orujo liqueur & grapefruit with IPA. Some of my favorite spots for buying spices are Lhasa Karnak and Mountain Rose Herbs. If you prefer using extracts, Terra Spice has pretty good ones, just be careful with amounts, as they are not quite like bitters, and need to be used sparingly.
 European Hawthorne Strainers & Multilevel Bell Jigger Some people dislike Hawthorne strainers, but I feel it’s the only one you need at your bar for making stirred, rolled and shaken drinks, plus, it allows you to drop pours really high, with a perfect flow. Multilevel bell jiggers are also my favorite. It takes practice getting the measurements correct, but once mastered, it becomes a pretty stylish and functional tool. I like how it allows for flair and stylish moves behind the bar.
 Sous vide & Dehydrator I love the Sous vide machine. If you love to create amazing syrups and infusions you should own one of these. Controlled temperatures can help you in so many ways. There is no evaporation, stronger flavors, better infusions. It is also pretty handy during cold months, for making hot drinks.
The dehydrator allows you to create edible garnishes and preserve delicate herbs, especially, when they are hard to find and you want to to keep them in your repertoire.
 Kitchen & Home Bar Throughout my career, every cocktail program I have created has had deep roots in the kitchen. I love to cook and I believe the more you do it, the more you develop your palate, thus giving you a point of reference for future creations. At home I have an open kitchen which allows me to view my all my spices and liquor bottles while I’m cooking, making for inspired choice in drinks, food or desserts.
My wife eats super healthy. She is Paleo and also owns a paleo, gluten-free dessert company. So there are always some healthy factors that play into the dishes that I cook for her (Yes, I do the cooking!). No flours, no sugars, no dairy, etc. always creates an exciting challenge. (Me on the other hand, I eat whatever I want to eat! haha.)
Give us some of your party throwing tips.
You might say my wife and I are party-friendly people. We love to fill the room with great friends, cocktails, charcuterie and cheese platters, and plenty of foodie-food for everyone. We even sneak in the healthy desserts.
Every Christmas, we throw a big party. Last year, there were about 20 of us up on the roof, where we sent paper lanterns into the sky and made wishes for the next year. It was a very unique moment with special people—what I think the holidays are all about.
In our kitchen, we have a self serve wine unit that is meant to store 3 bottles at selected temperatures that lets you press a button and fill your glass. We use it at parties for bottled Negronis, Rum Manhattans or any kind of a stirred drink, creating a kind of a self serve, easy access bar.
On the bar there are about 300 bottles to choose from—so anything’s possible. We also set up a cooler on the counter, full of sherry and other vino options. Usually, someone will start making drinks for everyone and when they start shaking, everyone starts cheering them on. There is no fakeness in the room. You get a sense of community and friendship, which reminds me a bit of the holidays back home in Colombia—lots of smiles and laughing. It is an affirmation of what I stand for. No matter what, its always, always, ALL ABOUT THE PEOPLE.
We love the new bottle for Santa Teresa Rum, the spirit featured in this issue’s bar—it’s so elegant. What other mixers do you recommend with this spirit?
The new bottle was designed to portray the rum’s premium level, while still showing that nothing inside has changed. Santa Teresa 1796 has always been perfect to drink on its own, like any good whiskey or cognac. It’s blended with spirits aged from 4 to 35 years, and has hints of dry fruits and American and French Oak. It finishes dry, which makes it perfect for cocktails like an Old Fashioned. It also tastes delicious in long time classics like a Right Hand or a Presidente. Perhaps you can make an amazing daiquiri or a tasty Hemingway. I personally invite you to get out of your comfort zone and let this rum express itself in a stirred drink, like a Manhattan or a Negroni. Keep it simple, though, in this case less is more!