Master Mixologist: Caitlyn Ritz of HO-HO-KUS INN AND TAVERN

Caitlyn Ritz is the Mixologist for Ho-Ho-Kus Inn and Tavern, the historic restaurant in Bergen County, New Jersey. Caitlyn lives with her mother, step-dad and dog, Henry. In 2015, she graduated from Bloomfield College with an English Literature degree. While attending college, Caitlyn worked at the Inn. Upon graduating, she found that she was more passionate about mixology than her college English degree. Caitlyn never went to bartending school and doesn't plan to. She has learned everything about mixology from experienced, fellow bartenders. Caitlyn doesn't believe that she would be who she is without them. She continually engages with social media to learn about new techniques and trends. But, her favorite way of learning is by watching other bartenders and mixologists. Caitlyn recently visited a few craft bars, and watched how each bartender efficiently created interesting cocktails. She loves watching bartenders that maintain their composure while they have drink tickets constantly printing and 30 guests begging for a drink.

Caitlyn has worked at the Inn for about seven years, starting as a hostess and working her way up to head bartender. She said that it has truly has been the best experience. Caitlyn has worked alongside many great people at a place that is deeply rooted in history. She has always had an appreciation for crafting fine cocktails. When she thinks back on her first experience in the cocktail world, she remembers the women of her family that includes her grandmother and mother making whiskey sours. She was only seven or eight years old, but she still remembers them enjoying a sip and agreeing that it was a "damn good drink." Whether she is making something inventive for her best friend Steph, her so-daring taste tester or a drink in its simplest form, a gin martini stirred NEVER shaken, for her bar regular Gene, Caitlyn is always very happy in her work.

When did you first become interested in the cocktail culture?

I first became interested in cocktail culture when I went to my first real cocktail bar and saw all the interesting techniques they used.

What innovations in mixology and bartending do you find fascinating?

As far as innovations, I'm more into using seasonal ingredients locally sourced. Mixed with the right spirit you can taste the difference. I also really enjoy making multi-layered syrups to enhance cocktail flavor.

How do restaurant and bar guests encourage your creativity?

They embrace my creativity, and usually let me have fun. I love making something special for each customer, even if it's just the perfect Beefeater Martini with a twist, stirred and shaken, for my wonderful 'regular' bar guest, Gene.

What are your preferred "classic cocktails" and why?

I really love the Old Fashioned. It's a perfectly simple classic cocktail, that never disappoints. Add a few bourbon soaked cherries. HEAVEN.

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

I'm really into floral style cocktails with the use of herbal or black teas. Lately, I'm obsessed with lavender. If I could put it in every cocktail I would!

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

I would say that the "Little Girl Blue" is distinctive because of the blueberry lavender syrup I make. Also I would say the picante pineapple because it's the perfect summer cocktail. We also offer a Cardamom Mark Sour made with cardamom bitters which is simply divine.

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

For the cocktail pairing, the "Grape Escape" cocktail would pair well with any of the fish options- the acid from the grapes and lime compliments well with the salinity of the fish. And it's an overall bright refreshing cocktail that won't overpower the fish

Tell us a little about your company or restaurant.

The renovated physical space at the Ho-Ho-Kus Inn maintains its beloved status among locals, but with a fresh, new look in today's culinary scene. In years past, the restaurant was a 'celebratory' dining destination for many locals. The Inn has been able to strike a better balance, becoming a warm, welcoming neighborhood family-friendly restaurant that is as appealing for a casual weekday dinner as it is for a grand wedding rehearsal or a high-tech business luncheon, being able to book rooms as needed, if you need special AV equipped rooms, or for a la carte dining. We can customize menus for special occasions and events as well. The menus for the Tavern, dinner, desserts, cocktails and wines, and even beers are reworked to reflect new trends and seasonal ingredients to fit the needs of every guest, focusing local farms in the region of NJ, Pennsylvania, and New York state whenever possible. In an effort to make families feel at home, the Inn even offers a three-course children's menu of healthy, kid-friendly fare. Weekly specials every day of the week keep guests yearning for more with Mondays BYOB and a kids eat free promotion, Tuesdays are a discounted day for seniors/veterans/active military, Wednesdays are our live entertainment on the bluestone patio, Thursdays are Ladies Night, and Sundays are our wonderful Brunch Buffet. We have monthly scheduled events, including a Cellar Club Wine Tasting, Craft Beer Tasting with a different theme or brewery featured, cocktail mixology events, and exclusive wine dinners.

Ho-Ho-Kus Inn and Tavern is located at 1 Franklin Turnpike, Ho-Ho-Kus, New Jersey, 07423. Call them at 201.445.4115 and visit their web site http://hohokusinn.com/.

Editor's Note: Stay tuned to Broadwayworld Food & Wine a feature piece about Ho-Ho-Kus Inn and Tavern.

Photo Credit: Courtesy of Caitlyn Ritz

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