Master Mixologist: GREEN FIG Beverage Manager Zack Khalifa

Zack Khalifa is the Beverage Manager of Green Fig at YOTEL in Hell's Kitchen. Zack is a Washington, D.C. native who first became a part of the cocktail scene in that area. He earned acclaim for a cherry blossom water cocktail he created for the Japanese restaurant Sushiko with whiskey, beet and clove puree, orange juice, yuzu. He moved around a lot growing up, living in Peru, Venezuela, Germany and the States. And over the years he came fascinated with restaurants, particularly with the beverage program and bartenders. Zack says, "From prepping the drink to pouring it, the bartender is the focus behind the bar and the star of a show."

Broadwayworld.com had the opportunity to interview Zack Khalifa about his career and Green Fig.

When did you first become interested in the cocktail culture?

About a year ago, I became very interested in the cocktail scene in Washington D.C. I was working under some really talented people at the time and was learning more quickly. It wasn't long until I started to buy every cocktail book off the shelf and start following big names around the city, like Owen Thomson, Derek Brown, Adam Bernbach and Jose Andres. Through research and observation I started to perfect my skills and put new techniques to practice.

What innovations in mixology and bartending do you find fascinating?

I find the obsession with ice and dilution to be fascinating. We shake and stir cocktails at different rates and with different techniques to get that optimum dilution that will bring a cocktail full circle. We now have different shapes and sizes of ice cubes that determine how our cocktail will be composed. The ice cube is the most essential part of a cocktail and is important to explore the possibilities that revolve around cocktail dilution.

How do restaurant and bar guests encourage your creativity?

Guests are always looking for something new and hip. It is important and essential to stay ahead of the consumer palate. It is also just as important to appeal to every individual's flavor needs. One of my favorite things to do is to make a cocktail from scratch for my guests. I let them pick a spirit and tell me what kind of flavors they enjoy. I ask, 'do you like sweet, salty, bitter, acidic, herbaceous etc.". Once I get some information from them I head to our kitchen produce fridge and come back with a handful of ingredients. As bartenders, it is important to keep innovating and changing to keep today's audience interested. The second you stop being creative and innovative is the second you lose your audience.

What are your preferred "classic cocktails" and why?

My favorite and preferred classical cocktail has to be the Negroni. Yes, it tells you the ingredients behind every bottle of Campari but I love judging a bartender off how they make a Negroni. Do they shake it? Stir it? What kind of vermouth are they pairing with their gin? I also really enjoy ordering gin martinis. I am huge fan of vermouth and gin so this cocktail takes the cake for me. For such a simple cocktail there are so many details. I can really see from how a bartender makes a gin martini that they know what they are doing behind a bar.

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

I really enjoy infusing spirits with herbs and local produce. I recently infused gin with red shiso which transformed the gin into bourbon like spirit. This was a perfect substitute for bourbon used in a Manhattan -- it made for terrific aromatic cocktail. At Green Fig, we are experimenting with many Mediterranean ingredients used in the kitchen. We are infusing with herbs like fennel, which gives that delicate anise flavor and even using ingredients like tahini, a condiment made from sesame seeds. Tahini has been a challenge for my bartenders for about a week now and might start a whole line of sesame cocktails for us.

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

The Greek Smuggler - fennel-infused vodka, Fernet-Branca, limoncello, agave and ginger beer. This cocktail is based after one of my favorite cocktails, the Moscow Mule. The delicate anise flavor with the citrus from the limoncello and ginger beer dances on your tongue with every sip. I wanted to make a cocktail that reflects and complements our Mediterranean cuisine at Green Fig while still appealing to every guest. What better than a Moscow Mule?

One of my favorites I have made in the past was my wasabi-themed cocktail The Abekawa. I created a wasabi reduction syrup that paired very nicely with Hendrick's gin, cucumber, and yuzu. This is one of my signature Asian acidic cocktails that is perfect for a hot summer day.

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

You cannot go wrong with a take on a Pisco Sour like our Green Mustache cocktail and our Cantine Cauliflower [with feta, toasted almonds, mint and cilantro]. The acidity of the pisco pairs very nicely with the delicate cauliflower and the herbaceous mint and cilantro.

Tell us a little about Green Fig and the beverage program.

We designed the wine list to be affordable and appealing to every guest. We have a wide selection of wine on tap that features predominantly American wines while our bottle list features wines from Europe, Israel, Lebanon and the United States. Green Fig features a 3 price tier system that includes a "Casual" ($35), a more complex "Smart" ($50) and a higher end "Formal" ($65). Our wine list is accompanied by a terrific locally-sourced and American beer list that provides a wide variety of craft brews.

Our cocktail list is very reflective of the Middle Eastern and Mediterranean cuisines. We currently use many aromatic, fruit forward and acidic flavors ideal for the summer and the list is starting to move more towards the seasonal, herbaceous and autumn ingredients to prep for the fall. We look to source local and seasonal ingredients that complement the Modern Israeli concept.

Green Fig is located inside YOTEL at 570 Tenth Avenue (between 41st and 42nd Street) NYC. Call them at 646-449-7790 or visit: www.greenfignyc.com. You can follow Green Fig on Twitter @greenfignyc.

Photo Credit: @RatedRuwan

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