Foodservice Ideas and Tips ˜ Fine Dining
Make them feel at home: Sunkist® Fresh Squeezed Orange Juice is a Staple for Travelers
Also known as The Modern Mixologist, Tony Abou-Ganim is a leader in the beverage industry. Tony is well known for making creative cocktails using only the best ingredients including fresh citrus and top shelf alcohol. Tony's talents began to gain notoriety at "Harry Denton's Starlight Room" atop the Sir Francis Drake Hotel in San Francisco. It was here that Tony created his first "Specialty Drink Menu" which included such classics as the Sazarac, Between the Sheets, and the Negroni, as well as several original cocktail recipes including the Sunsplash, Starlight, and Cable Car.
In 1998, Tony was hand-picked by casino mogul Steve Wynn to create the cocktail program for his new $1.7 billion Bellagio Las Vegas Resort. Tony immediately implemented his philosophy of bartending and drink preparation using quality ingredients and proper techniques to create hundreds of original cocktails for the resort's 22 bars.
Currently, Tony operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development. Tony's cocktail tips can be seen daily on the Fine Living Network as part of their "Essentials" series. He also talks cocktails weekly on KSFN - AM as co-host of the show "Taste of Vegas," writes a monthly column for Las Vegas Magazine, and is working on his first book, entitled "The Modern Mixologist." Tony lives in Las Vegas where he hones his craft daily by creating, sharing and enjoying the very best cocktails. But don't take our word for it; try out his recipe for a colorful libation he calls The Picasso, developed by Tony for Sunkist for the 2006 Santé Magazine Restaurant Symposium. It's a delicious citrus-inspired martini with a twist.
Recipe:
The Picasso
1 - ounces Grey Goose Le Citron Vodka (or other citrus-infused vodka)
1 - ounce Campari
2 - ounces freshly squeezed Sunkist orange juice, strained to remove pulp Lime twist garnish
Add all ingredients to a shaker with ice. Shake and strain into a chilled martini glass. Garnish with a twist of lime.
To learn more about Tony Abou-Ganim, visit his website at: http://www.themodernmixologist.com/
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