Behind the Bar with Drew Rice

Drew Rice is a Bar Manager from Shortsville, NY, USA. He works at Iron Smoke Distillery, an internationally renowned farm distillery known for their unique applewood smoked Bourbon.

How did you get started as a mixologist?

I was very fortunate to learn this trade under amazing mentors at a cocktail bar called The Principal’s Office in Colorado Springs, CO.  Years later I helped open another cocktail bar in Colorado Springs called NEAT Whiskey House, and now I’ve moved across the country to run Iron Smoke Distillery.

How would you describe your personal style as a bartender?

I like to think I have a good balance of passion for classic cocktails and history, as well as pushing the boundaries of what goes into a well made drink.  If I come up with an idea for a flavor profile, or image I’m trying to create, I like to think anything can be possible.  I always want people to be immediately intrigued by what they read on a menu, then a look of wonderment or awe as the drink is presented, followed by the enjoyment of a well balanced cocktail.  Hitting all three of those marks is a sense of pride for me, and I aim to hopefully achieve it each time I create something new.

What keeps you passionate about bartending and the hospitality industry?

It’s actually a combination of things really, and I believe there’s no other job like it.  I’m hosting a party each night, and this profession is physical, mental, and there’s a good dash of creativity in there as well.  I love the idea of making someone’s day a little better while putting a well thought out, unique cocktail in front of them.

What inspires your creativity when crafting new cocktails? 

It’s when I have an idea of a cocktail and I think “Oh man!  I’ve never heard of, or seen a cocktail like that!” Then it’s a question of how to do it.  So everything is on the table when it comes to achieving whatever that goal may be that’s in my head.

What’s your favorite Fee Brothers product to work with, and why? 

Tough question because I’ve worked with so many Fee Brothers products! I will go with the Plum Bitters because I find them to be very underutilized and I’ve used them in everything from Japanese styled old fashioneds, N/A summer cocktails, to sangrias.  The flavor of these bitters, as well as every Fee Brothers product really, is exactly what you’re expecting and wonderful.

What advice would you give to someone aspiring to become a better mixologist?

Be humble and always be open to learning from your mentors. You’re never done learning, and EVERYONE can teach you something even “once you’ve made it”.  I have new hires that are brand new to the industry come to me with great ideas.  You’re not a hot shot!  We’re all in this together, and mixology is meant to be fun.  Take it seriously of course, but know when to take a step back and enjoy what you’re doing.

What is your signature drink, and what makes it special? 

“Deathbed” was a cocktail I made while managing NEAT Whiskey House in Colorado Springs, CO.  It was a Manhattan variation that was clear in color without clarifying it using white whiskey, cherry liqueur, dry vermouth, and Fee Brothers Gin-Barrel Aged Orange Bitters.  I served it in a rocks glass with a king cube. I added a small dash of brandied cherry syrup poured over the king cube, looking almost like blood cascading over the king cube into the glass.  A tad morbid, but hey, I’m a big fan of punk/metal and that’s definitely a factor in my style as a mixologist as well.

Do you have a favorite recipe in which you use Fee Brothers products?

I’ve had a couple now that I specifically crafted with Fee Brothers in mind. Here’s the recipe for “It Comes In Waves”:

Ingredients:

• 1.5 oz Cask Strength Bourbon
• .5 oz Licor 43
• .75 oz Smoked Simple Syrup
• 1 oz fresh lemon juice
• 6 dashes Fee Brothers Fee Foam
• 4 dashes Fee Brothers Whiskey Barrel-Aged Bitters
• For Garnish: Fee Brothers Whiskey Barrel-Aged Bitters, a black lace Tuile crisp, and float of blackberry shrub

Instructions:

Chill the glass with ice, set aside.

Combine the clarified cocktail and Fee Foam to a shaker. Dry shake, then wet shake. Empty the ice from the glass and double-strain the cocktail into the glass. Add the blackberry shrub, Whiskey Barrel-Aged Bitters and the tuile crisp for garnish. Enjoy!

Recipe Notes:

This recipe uses Iron Smoke Distillery’s CASKet Strength Bourbon.

Everything is clarified except for the blackberry shrub.

Learn more about Drew on Instagram at @Drukkake.