Master Mixologist: Meet Alli Torres of JAMS at 1Hotel Central Park

A tri-state native, Alli Torres ventured to the west coast to train with some of the best, among them Top Chef contestant, Rich Sweeney in San Diego and Jonathan Waxman several years later in San Francisco. She found herself back in NYC overnight with the InGoodCo family where she won Bartender of the Year for her work at the Refinery Hotel, home of USA Today's #1 Rooftop Bar. She couldn't be happier to have landed a position at Jams in the 1Hotel, furthering her collaboration with Jonathan Waxman, and giving her the opportunity to work with a fearless female team. In January, Jams won Cochon555 NYC, and broke more ceilings for women in the industry. Alli continues to create menus, custom home delivery kits in partnership with American Juice Co., and participates regularly in national competitions.

We interviewed Alli Torres for Broadwayworld.com's "Master Mixologist" feature.

When did you first become interested in the cocktail culture?

I've been bartending now for almost 14 years. It started as it does with most people: as just a survivor job. I was young and it was a great way to make money. But then I started getting really interested in it - learning about different products, wanting to sound smart when talking to tables or clientele. I started researching more and participating in pop-ups where they'd teach you about wine and whiskey and what have you, and the more I got into it the more I thought: there's a real future here. It never felt like work to me.

Then about 8 years ago I started working in craft cocktail bars, where I had no idea what I was doing... and was very honest about it. I just wanted to learn more. I started learning everything I could - listening to everybody, hearing what they had to say about different things, and then I finally reached the point where I was developing menus and managing bars and that was it. The rest is history.

What innovations in mixology and bartending do you find fascinating?

There's the farm-to-bar movement, which I'm really excited about. At the 1 Hotel Central Park, where I'm working with Jonathan Waxman, everything is farm-to-table, local, and sustainable. Just as with food, you can really taste the difference when you're using raw, peak-season ingredients.

How do restaurant and bar guests encourage your creativity?

You always need to know your market, that's probably the most important thing I've learned about creating menus - sometimes you could have a great idea, but it can fall flat if people don't really get what you're doing. Sometimes you just have to feel it out and figure it out as you go. I've come up with some fun barrel cocktails in situations like that, just from reading people.

What are your preferred "classic cocktails" and why?

My top 5 are: a good Sazerac, Negroni, Vesper, Last Word, and a French 75 because I love bubbles.

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

Honey + hot sauce + chipotle.

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

I recently had the chance to work with Brugal rum to make some delicious, unexpected drinks. I love the idea of riffing on classic cocktails, as most people in my line of work do. I thought to myself: people love spicy cocktails, so instead of doing a margarita, I made a jazzy version of a Mai Tai. We called it a Spicy Mai Tai. I like pulling obscure things here and there - because you usually wouldn't see a Mai Tai unless you're in a proper tiki bar, but people are familiar enough with the drink that they'd give it a try.

I used a local hot sauce from Brooklyn (Shaquanda's - soo good!), a rooftop honey (you can find them scattered all over NYC), a little lime juice, Orgeat syrup from upstate NY, and of course, some Brugal Extra Dry, and some of their 1888 as a float.

The second cocktail I made was a riff on a rum and cola: we called it a Charred Cherry Highball. The cherries were beautiful (from Red Jacket Orchards in Geneva, New York). I cooked the cherries with a little cinnamon, a little agave, and it broke down and made a nice reduction, which I strained into the cola (Fentimans) before adding the Añejo. The charred cherry cinnamon syrup is really nice for an end of summer/into fall vibe.

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

Try a simple pour of Brugal's 1888 over a coconut water ice cube paired with carnitas tacos made with high quality pulled pork. That combination creates a nice, end of summer blend of something a bit smoky and salty with a nice aged rum.

Tell us a little about your company or restaurant.

Jam is a revamp of Jonathan Waxman's restaurant from the 80's. Showcasing California cuisine with local New York ingredients. It's concept is farm to table, local and sustainable. is run by an all female management team: Executive Chef, Pastry, Food and Bev Director, Director of Events, etc.

About Jams at 1Hotel Central Park

Jams is located at 1Hotel, Central Park. Visit: https://www.1hotels.com/central-park. Follow Jams on Instagram https://www.instagram.com/jams_nyc/.

About Brugal

Since 1888, the Brugal family has created a distinctly different rum. Distilling for dryness, the Brugal method of distillation removes much of what other rums leave in, resulting in a spirit that is cleaner, dryer and less sweet. Brugal is dedicated to cask-aging every drop of their rum, using the same wood policy as the world's finest Single Malt Scotch Whisky. Because the rum is cask-aged in the year-round heat and humidity of the Dominican Republic, maturation is accelerated, contributing to a balanced, sophisticated family of rums unlike any other. Follow Brugal on Instagram: https://www.instagram.com/1888rumusa/.

Photos: Courtesy of Alli Torres

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