Christy and Chad working with Kanon Vodka at the No.6 for 01 Magazine party
When it comes to signature cocktails that aren't either neon-colored or come with a crazy straw--seriously, what is with some restaurants today?--people everywhere are looking to the cocktail menus of years long gone by. In New York City, if you're looking for one of the best ways to relive some history at the bar then look no further than the gang over at Cuff & Buttons, one of the city's leading cocktail catering companies. We asked them some questions and even got the scoop on some of their favorite cocktail recipes. Bottoms up!
What is Cuff & Buttons?
Christy Pope: We are a cocktail service and beverage consulting service that does events throughout the United States. Chad (Solomon) and I have an extensive consulting background for the spirit and beverage industry in everything from hotel chains to individual restaurants to bar concepts. From small apartment parties to fashion week extravaganzas to Broadway premieres, we’ve been running the gambit in the spirit world. We’ve kind of helped drive the concept of beverage catering and have been in existence since 2006.
How did the concept for Cuff & Buttons come about?
Christy: Starting in 2001, working behind the bar at Milk & Honey. What we noticed was that the clientele was more and more into cocktails. People would come us to say, “We’re having a party this weekend, can we have a bartender come to our event?” There’s a thousand different reasons people need bartenders at their event, especially more cocktail-oriented craft drinks. We just answered the market’s need essentially.
Chad Solomon: We both got involved in the industry after 9/11, essentially by working at the craft cocktail bar Milk & Honey. We were hooked by the historical angle and the elevated trade-craft involved in craft cocktail bartending, which was a very different approach from the norm at that time.
What drink order or request makes you immediately angry?
Christy: I don’t know if there’s a drink that makes you necessarily angry but it can be frustrating when you’re three deep at the bar and someone walks up and orders a Ramos gin fizz. It’s just frustrating because one will go out and it’s so tasty, it’s a viral cocktail. Everyone sees it and wants one. It makes for a hairy night…
Chad: It’s a drink we love obviously but there’s an appropriate time and place. It’s a bad move to walk up to a bar that’s buried on a Saturday night and order a Ramos gin fizz. It’s not the time to do it.
CONTINUE READING INTERVIEW WITH A BARTENDER: CHRISTY POPE AND CHAD SOLOMON.
