"You've tried Ryan Seng's Drinks, right? I mean, YOU of all people have tasted the things he's doing down at Grange, right?" These are the sentiments that were repeated to me continuously as I got into this cocktail series. Seng hosts a bar that is not only fun to drink at, but creates a cocktail tasting experience as well.
From working at New York establishments that are now showcased at the New York Times to the corporate world of bartending and waiting tables, Seng has quite a storied past working his way up the ranks. However, it was his new family that brought this Midwesterner to California, and that's when the cocktailing really began. From working with Patrick Mulvaney to Kurt Spataro, Chevy's to Il Fornaio, he's got a story for all types, and with it brings a wealth of knowledge to his customers.
He concocts drinks such as Tusk – a Boar Bacon simple syrup Manhattan with a garnish of candied bacon. Sinful. I know most people are getting over the bacon craze, but for those die-hard bacon and bourbon lovers (me), there's nothing better. This delivers savory, sweet, smooth and satisfying.
Another soon-to-hit classic began in the world of beer cocktails, making a twist on a recipe that he found, Seng crafted a salted-honey beer cocktail made with Hendrick's gin and finished with a pilsner. So honed in his craft, he's far more than just the pretty face and quick hands at the bar, but also has a palette to match. Which is why he was choosen to go to Kentucky's famous Woodford Reserve and help select and create the bourbon that is the showcase to many a foodie dinner under Chef Michael Tuohy.
Unlike many of his peers' drinks, Seng's drinks don't sock you in the face (Tusk being an exception). I'm personally a fan of a drink that whips your head around, but there's a subtle complexity that accompanies all the drinks Seng makes that no doubt comes from is New York Art School background. You can taste and see the layers of flavor that are created when drinking at his bar. He's not just an artist of the bar, but also of the canvas. Seng showcases his work at downtown hot spot Shady Lady Saloon on the wall (it's hard to miss all those beautiful...colors), but to catch his work on the Web, go to ryanseng.com.
Me: How did you get your start in bartending?
Seng: I started bartending for my parents when I was about six. We, my three brothers and sister, would wake up my folks with Bloody Marys. I remember we would put a lot of effort into the drinks, good rimmers, garnishes etc. After that I started making my own drinks in New York City when I was a waiter. Then I moved to California and eventually started making drinks at Il Forniao, Spataro, and Shady Lady.
Me: Whats your Favorite drink/ cocktail?
Seng: I would say my favorite drink is the Sazerac or the Manhattan. Not only because they are terrific when done right, and there are so many variations of them, they also create a great structure to experiment with.
Me: To you, what's the difference between a mixologist and a bartender?
Seng: Mixologist=Cocktologist. Honestly these terms kind of bother me. There are some great bartenders who can create an atmosphere that is electric and invigorating, but they can not mix a drink. Then there are really talented "Mixologist" who are just straight A-holes. I guess what I am always looking for is both, minus the A-hole part.
Me: What is the next big thing to watch for in drinking/cocktails/mixed drinks?
Seng: The next big thing is probably people making more and more of their products, bitters, vermouth, liquors. Breaking down everything that goes into the drink and making a personal stamp. Blowing glasses, building a still…
Me: What's your signature recipe cocktail??
Seng: My signature drink right "Scratch Manhattan". I make it with our Grange Woodford house blend, a bourbon I got tot go to Kentucky to blend. Then bitters I made in cooperation with Del-Rio farms. Suzanne picked some bitter plants for me to infuse with high proof spirits, dried cherries. Then I made a vermouth out of pomegranate seeds, brandy, zinfandel and herbs. Served up with cured dried cherries.
Me: What's the best way to get a bartenders attention?
Seng: Just like everyone I have never really enjoyed this process of getting a bartenders attention. I would say just stand there and try to make eye contact, and don't take it personal if we can not get to you fast enough, It takes more effort to ignore someone than it does to serve them. I'm older and I usually avoid places that are that busy.
Me: Where do you drink?
Seng: I like drinking at the Shady Lady. I also enjoy going out to the new bars all over Sacramento and San Francisco to see new techniques and cool drinks being made.
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