Master Mixologist: Gary Wallach of SUSHI ROXX in NYC

Gary Wallach is the Director of Bars at SUSHI ROXX in New York City. Wallach, formerly of Morgans Hotel Group and Apartment 13, opened Isola Trattoria & Crudo Bar and Enoteca with veterans Jason Apfelbaum, Steve Olson, Andy Seymore & Leo Degroff. He is passionate about the quest of knowledge behind the history of cocktails & spirits, the relationships he builds with guests and co-workers and his philosophy that there is a story to be told behind every pour, bottle and drink. Now, reuniting with Apfelbaum, Gary Wallach has created a diverse, flavorful, eye popping program that blends classic cocktails with innovative ideas all while incorporating Asian flavors and fresh ingredients. Gary is also a music veteran and has been a featured artist at South by Southwest. He has opened for the likes of Bon Jovi and One Republic and has headlined at the Bamboozle Music Festival & Warped Tour.

When did you first become interested in the cocktail culture?

I first became interested when I was hired by Morgans Hotel Group to work at The Mondrian in Soho. I started to tend bar to help support my music career, however the bars weren't at the level of The Mondrian. On my first day, Anne Louise Marques, a great bartender, and now ambassador for Grand Mariner, trained me. After watching her for one shift I knew this wasn't something I could just pretend to do - and do well. I began to hit the books and study spirit history, technique, and anything else that I could get my hands on. However, what I ended up focusing on the most were my interactions with the guests. It's important to know everything you can behind the bar, but at the end of the day, the relationship you build with your guest is the true test of any bartender. I believe that's what led me to this position at Sushi Roxx.

What innovations in mixology and bartending do you find fascinating?

What's fascinating to me these days in the cocktail culture is how people are serving drinks. It's no longer just normal style glasses, but punch bowls in many different shapes. You will find glassware shaped like whales, dragons, or Tiki heads. Cocktail culture could be stuffy sometimes and it's exciting to see bars begin to let loose. People come to bars and restaurants to soak up good energy. If a bartender enjoys being where he/she is, and the program is interesting and fun, the guest will absorb all of that.

How do restaurant and bar guests encourage your creativity?

Anyone who has been to Sushi Roxx can easily see how and why it inspires me. It has to be the most invigorating, exciting, and energetic restaurant in New York City. With a concept like ours I try my best to keep the cocktails intricate yet inviting to our guests. We like to name the cocktails in ways that shadow the energy of the restaurant itself, examples being The Kung Fu Hustle or The Double Dragon. I believe the influence of the guest is portrayed by all the different flavors available on the cocktail menu. We go from a fresh cucumber cocktail to a buttered rum cocktail. People have different tastes and desires when they come to a restaurant, and at Sushi Roxx we try to offer an array of options to make everyone feel welcome.

What are your preferred "classic cocktails" and why?

If we are talking about drinking classics, my two favorites are a Sazerac (stirred) and a Daiquiri (shaken). Snackuris (Daiquris in shot form) are usually my shot choice for the guests of Sushi Roxx. A Sazerac and a Daiquiri both represent a simple ingredient list and leave room for creating variations. For myself, classics are the ground level for any cocktail I have created while working at Sushi Roxx, or prior.

What are some of your favorite infusions and how you like to use them in drinks?

We have a really wonderful tea list at Sushi Roxx and I've found my way into them for a few different infusions. We dove into fat washing rum with butter to create a mixture with maple syrup, yellow chartreuse, and two types of bitters... Delicious!

Tell us about a few of your signature cocktails and why they are distinctive.

I am very proud of every cocktail on our menu, however, the following are my favorites:

Double Dragon - Bombay Sapphire, Amaro Nonino, Green Tea, Lemongrass, Fuji Apple, Lemon, Apple Bitters. All the flavors here play so well together, which is why I am very proud of this cocktail. Each of these items were the first to come to mind when I was hired at Sushi Roxx. The green tea sits in the gin for thirty minutes. Then it is strained. We make a wonderful lemongrass syrup by cooking fresh cut lemongrass in water and splitting it with cane sugar. It gets shaken with the rest of the ingredients to create a cocktail that boast flavors of tea, lemon, and apple, yet has this silky texture.

Marty McFly - Avion Reposado, Muscat Grape Jelly, Sesame Honey, Lemon, Sparkling Wine. Named after our back to the future friend, this cocktail boasts a beautiful purple color while giving off an array of refreshing flavors. Starting with the earthiness of the tequila, followed by the nutty and sweet flavor of the sesame honey, finished by the jelly that blends into that sparkling goodness we all love.

Hadouken (Large Format) Bacardi Superior, Bacardi 8 Year Old, Lime, Passion Fruit Sorbet, Hibiscus, Strawberry. Like watching Ryu and Ken fight on screen at an old arcade, this drink packs a punch. Served in a copper plated punch bowl, for four to eight people, this punch bowl will help you party all night. The fruit flavors bring on enough sweetness to play with the spices found in the rum. Just make sure you don't get Knocked Out.

Give us your perfect pairing for a cocktail and a culinary selection.

Sushi Roxx has a great list of specialty rolls and dishes. If you get the chance, I would come in for a Spice Girl Roll (tuna, cucumber, avocado, pickled Jalapeno inside - basil oil, Sirracha, and a thin slice of Serrano pepper outside) with a Kung Fu Hustle (Absolut, Lime, Cucumber, Thyme, Sparkling Water). This fresh pressed cucumber cocktail settles down the spicy roll that you won't be able to get enough of.

Tell us a little about your company or restaurant.

Sushi Roxx is unlike any New York City restaurant. We pride ourselves on having a great cocktail program and food menu. We offer a relaxing and intimate lounge that's great for any occasion. Behind the lounge stands our main dining room, a room that sends you into sensory overload. The room is the brainchild of owner Jason Apfelbaum, and was made into a reality by designer Devin Bruce. Respected chef Edwin Purnomo runs our kitchen, while I, Gary Wallach, am the beverage director of the establishment. With all the love and passion that is given to our food and Beverage program, the true game changer is our staff. Our service staff are all entertainers. Throughout your time dining with us you will experience different performances, all by the people who serve you. Our in house DJ, DJ Mokalicious, is there every night, keeping the energy high, which ends up turning every evening into a party. Every day we get to do what we love, and we hope you will come and experience this amazing place with us.

SUSHI ROXX Is located within The Tuscany Hotel, 120 East 39thStreet (between Park and Lexington) New York, NY 10016. Call 212.726.9500 or visit their web site at http://www.sushiroxxnyc.com/.

Photo Credit: Courtesy of Gary Wallach