This month’s cocktail recipe, by the lovely Ms. Wiznitzer, is a lightly-sweet blend, with low-alcohol content, ideal for daytime parties.
You just attended Tales of the Cocktail in New Orleans and were busy giving seminars and classes. What are you focused on right now?
Right now my focus is on Seamstress and our team at the venue. We have a busy fall coming up and a killer team behind the bar and on the floor that keeps expanding and making every night really memorable for our guests. With menu changes on the horizon and some fun tricks up our sleeves, Seamstress keeps me pretty busy. Beyond the bar I have our amazing USBGNY chapter programming that keeps me attached to my emails and phone, some incredible projects with brands, travel and cocktails weeks, and just leading healthy lifestyle by keeping to a workout regiment and eating well.
Did you see any new trends that intrigued you?
The most outstanding trend that is sweeping our country right now is a focus on the health and wellness of bartenders. There is a stronger emphasis on not only eating well and working out, but also taking social responsibility by drinking less and keeping the “partying” to a more appropriate level. I felt that this year at Tales was and exemplary one with many bartenders and industry professionals really honing in on their behavior and enjoying the week without getting overly intoxicated. In fact, there are loads of people who are cutting out alcohol altogether!
For cocktails, there is a shift towards low proof/session drinks and also incorporating more unique spirits onto a cocktail menu. Vermouth and sherry were stars of the show and incorporated into many of the cocktails currently on menus across the country. As well, the appearance of spirits such as applejack, pisco, Raicilla, Sotol, Eau de Vie, Cognac and other more obscure liquors are finally getting their chance to shine at bars. It’s an exciting time for the smaller spirit producers from these categories because consumers and bartenders are both seeking our new flavors for their programs.
You’ve switched bars from way downtown (The Dead Rabbit) to the upper east side…how would you say the clientele compare?
New York clientele are the best! I love that the majority of guests who come to Seamstress are locals from the UES, as well as many doctors, nurses, teachers and some other business individuals who work uptown. A phenomenal part of our guests happen to be other industry personnel who work in restaurants and bars above 59th street and love to join us post shift for a great cocktail. As well, many of my guests from the Dead Rabbit (along with my old co-workers from the bar) have traveled uptown to visit, which means the world to me. I really love the people who come to eat and drink with us every night and love to see the returning faces week after week!
There’s a wee store in the entryway of Seamstress, with a great selection of handmade items, how do you choose who to include?
Steve Laycock and Josh Mazza help to curate the store. We focus on American goods that are of the highest quality and reflect the same ideals that we have at Seamstress (craftsmanship, attention to detail). We currently have syrups from Max Messier’s company Cocktail & Sons, Original drawings from artists Meredith Wing (@moomooi on instagram), Lotuff leather bags, Shinola watches from Detroit and Pendleton Blankets. You can check out our store online to see all of the updates: