Cool Cubes: While mastering cocktails in Mumbai, Coterie mixologist Jeremy Buck perfected a process for creating crystal-clear stamped ice.
Coterie mixologist Jeremy Buck
Well Read: “I like people who can suggest a good book. Right now, I’m reading Bubble in the Sun, about the Florida boom in the 1920s.”
Key Ingredient: “Bitters. People don’t understand, it’s the salt and pepper. It brings the flavors of a drink together.”
Top Tool: “I use pink wine keys while working so they don’t walk off. If we are talking about my favorite, an olive wood Laguiole.”
Cocktail Twist: “Mezcal Last Word; you substitute Mezcal for gin and add green chartreuse, lime, and Luxardo Maraschino.”
Sipping Songs: “Blakroc by the Black Keys makes a great ‘station’ behind the bar; with multiple influences you get a good mix.”
Plus his signature crystal-clear, okra-stamped ice cubes