Master Mixologist: JASON WALSH of Cocktail Logic and Grata in NYC

Jason Walsh is a New York based bartender/mixologist whose goal is "always to design a cocktail that is truly unique and has both a 'wow' factor, and distinct flavor with many interesting layers and to achieve a perfect harmony with those flavors." His passion for mixology and personable approach to clients allows him to make drinks according to individual taste preferences, providing an experience both familiar and excitingly new. To him, making the perfect cocktail is a case by case endeavor, and his energy behind the bar and subtle showmanship are a compliment to his creations.

Walsh pairs an extensive understanding of cocktail history with an innovative personal style. He approaches mixology as a craft undertaken with a culinary perspective and using only fresh ingredients. Walsh believes that balance is the secret to the perfect cocktail, no matter what ingredients are used. Additionally, he practices a philosophy which tries to use common ingredients in a new and refreshing way, that everyone can relate to and make those common flavors more relevant once again. He has worked behind the bar since 1998 at some of New York's most acclaimed bars, including Head Bartender at the acclaimed Monkey Bar, Salinas, Butai, Le Madri, and Lacondo di Bacco, Devi, Bistro La Promenade,Botanic Lab and BEA. Walsh has been awarded and featured in numerous publications around the world including; Wall Street Journal, Liqour.com, Gothamist, Shecky's Night Life, New York Magazine, 101 Best cocktails by Gary Regan and various others.

Broadwayworld.com had the opportunity to interview Jason Walsh about his career and the restaurant he is working with in New York City, Grata.

When did you first become interested in the cocktail culture?

That's hard to explain as it was more of a progression of interest than a sudden interest. I believe it became more serious when I was working at Le Madri (Pino Luongo's place in 2003) we used all fresh juices, herbs, cucumber, ginger and that sort of thing. It was quite a memorable place to work for me

What innovations in mixology and bartending do you find fascinating?

I find barrel again cocktails very fascinating. It's amazing how once you age a cocktail in an oak barrel for 1-2 months how caramelized the ingredients become and absorb the flavor of the oak. The Negroni is a great example of a timeless classic cocktail that is great to barrel aged and impart on it a new interesting twist who was made an honor of the famous Italian count "Camillo Negroni"

How do restaurant and bar guests encourage your creativity?

Well they are most of it, I try something new and then run it by them and they seem to appreciate the care and attention I give them with both cocktails and service. The customer is is my boss and I have a great respect for the guest and the guest will always be the driving force for my creative process and inspire me to keep going

What are your preferred "classic cocktails" and why?

I have been a "Boulevardier" fan since Le Madri, I was introduced to the cocktail at that time through my French Tunisian manager whom also introduced me to my first black truffles lol. The Boulevardier is basically a whiskey Negroni stirred and served up, a true thing of beauty.

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

Well currently on my menu at Grata, I'm using Lavender and Saffron. I'm calling both "house-made elixirs" however technically these type of infusions are called "Tinctures" which are just over concentrated and over steeped infusions, so a step up in that regard.

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

I'll tell you about 2, one is the Bitter Duchess, which is made with silver mezcal, campari, orgeat almond syrup (house-made) and fresh lime juice. Think of it as a margarita that meets a mai tai but with bitter sweet tones with a slightly nutty flavor and acid to balance it out, an amazing crowd pleaser for sure. Here's another, the "Gunpowder Bramble" lapsang Souchong tea infused whiskey, creme de mure, and fresh lemon juice. This cocktail is a simple twist on a classic favorite. The Lapsang is a wonderful tea ingredient I really enjoy using in cocktails and has always been a favorite of mine as it provides a deep, smoky, intense flavor that has a very distinct flavor

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

Okay take Vietnamese chicken salad with grilled shredded chicken, and cabbage with lime juice, garlic and fish sauce and pair that with a South-East style gimlet, so take cilantro and impart it into gin and then add Calamansi and fresh lime juice. Shake it up with ice and strain into a martini style glass. The boldness of the cilantro but with the sweet soothing tones of the calamansi will stand up to the bold flavors of Vietnamese food quite nicely and pairs very well in my opinion.

Tell us a little about your company or restaurant.

Grata at 59th and 1st in NYC is a new project that I've been commissioned to undertake. We feature an old style antique one of a kind Alaska Ice Crusher made of cast iron which is a hand crank mechanism to crush ice so I'm looking forward to showcasing that in my cocktails. We will also feature such cocktails as my signature Metropolitan Sour and the Yellow and Gold cocktail made with Spanish saffron. Lastly we're also featuring prohibition classics such as the Hanky Panky designed by a wonderful mixologist of her time, the great Ada Coleman at the historic Savoy Hotel in London during prohibition. I'm looking forward to making the place a cocktail destination in Manhattan.

To learn more about Jason Walsh, visit his web site at http://www.cocktaillogic.com/.

Grata is located at 1076 1st Avenue (at 59th Street), New York, NY 10022. Call (212) 842-0007 or visit them at http://www.gratanyc.com/.

Photo Credit: Courtesy of Jason Walsh

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