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Galleries / Food & Drink

15 Minutes with Jeremy Buck

Photography Kit MaCavoyCourtesy of Simon & Schuster & LaguiolePhotos 7Issue JULY 2021
Cool Cubes: While mastering cocktails in Mumbai, Coterie mixologist Jeremy Buck perfected a process for creating crystal-clear stamped ice.Coterie mixologist Jeremy BuckWell 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.”

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Jeremy Buck, owner of new Indian-fusion eatery Coterie, shares cocktail recipes to cool you off
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