Moses Makes It To Mr. Boston

Have you picked up the most recent copy of Mr. Boston? This year's special 75th Anniversary Edition has the addition of one of Red Rooster's own! Known as the "Bible of Booze," Mr. Boston was first published in 1935 right after the repeal of Prohibition. It is the official bartender's guide for all drinks, old and new.

Red Rooster's very talented mixologist, Moses Laboy made it to this year's new Mr. Boston edition with an original drink created by him, the Apollo (page 73). This token cocktail is a tribute to Harlem and the Apollo Theater with the combination of gin, sage, and bitters for a true Uptown taste!

So pick up a copy of this year's Mr. Boston to own one of Moses' original cocktails! Or feel free to stop by Red Rooster and have Moses make you one himself! We're sure he'll love the attention. Congrats Moses and keep mixing!

Photos: Cyndi Amaya

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Red Rooster's Mixologist Moses Takes Three Wins

MarcusSamuelsson.Com wants to send out a shout out and a big congratulations to Red Rooster's talented mixologist, Moses Laboy!

On September 25th the First Annual Sangria Competition was held at Huckleberry Bar in Williamsburg Brooklyn. There were 8 very talented competitors at hand including Moses Laboy from Red Rooster Harlem and Alicia Rebensdorf from Tuffet wine Bar in Brooklyn. The competition was tough and Ms.Rebensdorf took 1st place by the judges but Mr. Laboy walked away with both the People's Choice and 2nd Place wins!

This win was followed by day two of competition on the 26th for a new product to market by Remy Martine called Remy V, where Moses took 1st place in a deconstructing the cocktail competition.

Once again, congrats Moses! We're very proud to have you on our team! To see Moses in action, stop by Red Rooster Harlem to try one of his signature cocktails! To read the recipe for Red Rooster's famous Sangria, the Rooster Punch, click here.

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Seeing Red: Mixing Your Favorite Cocktails

With Labor Day weekend in our midst we're sure cocktails are on your mind. What better way to show you Red Rooster than with an interview with Red Rooster's own mixologist, Moses? Today on Seeing Red, we ask Moses a few questions to get a better look into the world of mixology and drinks.

Tell me a little bit about yourself.

My name is Moses Laboy and I'm born and raised in New York City, in Spanish Harlem to be exact. Went to college at the University of Michigan and studied Political Science. I've been bartending for about 10, 11 years. I've probably been referred to as a mixologist for about five.

What is the difference between a mixologist and a bartender?

Well the difference is that you know, when I was slinging drinks, I was more of a beer and shot pourer while mixologist create cocktails and drink concepts. Mixologists use herbs, spices, and other ingredients like egg whites- you're more of a creator of artisanal cocktails. You also pride yourself in being educated in classic cocktails and do a lot of background study on spirits and quality spirits.

What got you interested in bartending and mixology?

Well at first I started bartending because the money was good while I was in school; I was making more money than the average student. Then it just became a craft for me, I met people that really cared about the business and studied under them and really became proud in what I do, and here I am today.

What are some of your interests outside of Red Rooster?

I'm an avid golfer and I play tennis. I enjoy visiting my friends at their local bars and seeing what they're up to and what they're creating. I love getting tattoos! Currently I'm working on getting the seven deadly sins as a sleeve tattoo, right now I've got two- five more to go. I have a bar spoon tattoo on my forearm to represent what I do. A bar spoon is for stirring and whenever you don't have juices in a cocktail, you want to stir your cocktail as opposed to shaking it so you don't dilute the spirit.

What is one of your favorite cocktails at Red Rooster?

I love the Fig & Pear Bourbon Negroni, it's more of a bitter cocktail, I love bitter cocktails. It does have a bit of sweetness in it because of the Vermouth, but I think it's the perfect marriage between boozy, sweetness, and bitterness- but it is sort of an acquired taste.

What's your go-to drink?

It depends, if I'm heading to a bar after work, it's normally a beer and a whiskey shot. If I'm going to check out friend's bars, I'll check out whatever looks interesting, but then I'll just end up going back to whiskey and beer again. What I do stay away from is vodka, I don't think it has much to offer. I like to call vodka the "tofu" of spirits- it doesn't bring anything to the table as far as taste is concerned.

 

Stop by Red Rooster Harlem at night to check out Moses and his tats and be sure ask him to make you a hand-crafted cocktail. Who knows what crazy concoction he might come up with?

Photos: Cyndi Amaya

How To Make A Well-Crafted Cocktail

How To

If you're curious about how to make a well-crafted cocktail, try watching a professional mixologist making a drink. This might not be so hard - celebrity mixologists could be coming soon to a bar near you! Guest bartending is a hot trend-drink experts spend time at their primary bar, but visit other cocktail havens on request. The world of serious mixology is small-in this community, dedicated bartenders work hard on honing their craft, collaborating with each other and sharing drink secrets.

Philip Ward owns Mayahuel, a tequila and mescal-centric East village bar. But Ward frequently makes guest appearances at Dram in Brooklyn and 1534 in NoLita. For the mixologist, a guest gig is like a vacation, while the host gets publicity and free advice. "It's about the cross-pollinating dynamic of the cocktail scene right now," Frank Bruni writes for the New York Times. Unlike chefs, who are more actively competitive and have a harder time adapting to foreign workspaces, bartenders can easily use another bar's ingredients.

"Brand ambassadors" also encourage guest bartending. Liquor companies frequently sign experienced, well-known bartenders on to promote a particular spirit. The "brand ambassador" travels on company dime to make drinks using the company liquor. But many bartenders participate in exchange programs that don't involve special brands. For instance, Death & Company, another East Village hotspot, switches bartenders with Chicago and San Francisco bars.

Ultimately, guest bartending is about having fun and learning more about mixology. Check out this list of great bars for seasonal drinks or make your own Rose Marie, a rosemary and gin-based drink.

Photo: mountainhiker on flickr

15 Years Of Exciting Drink Trends

Over the last 15 years, the world of drinks has been rapidly evolving-new spirits from around the globe have been introduced in the U.S., and food trends like the locavore movement have inspired bartenders to experiment. Looking back, it's amazing to see how diverse beverage options have become. In the mid-1990s, sushi soared in popularity. As a result, sake became a beverage of choice for Americans enjoying Japanese food. Sake is brewed from rice and a special starter mold called koji. When Nobu opened in 1994, sake slowly started going mainstream, and today it's often paired with non-Japanese food, too.

At the turn of the millenium, Latin food suddenly exploded in the States. As Nueva Latino cuisine increased its hold over the American imagination, drinks from the same culinary genre took hold, too. From the Cuban mojito to the Brazilian caipirinha, muddled drinks with mint began appearing on drink menus across the country.

Once the local, organic, and sustainable trend started influencing restaurants, drinks needed to meet new standards. Craft beers, super premium tequilas, single-barrel bourbons, and biodynamic wines provoked excitement in food enthusiasts. These products attempt to distill the "foodie ethos" into liquid form by focusing on great ingredients and refined techniques.

The last 15 years have been immensely exciting for drinks. As the food world continues to expand, mixology will grow today, incorporating new techniques and beverages into an encyclopedia or alcoholic deliciousness. To read more about drinks from specific countries, click here. For a list of the 15 drink trends of the last 15 years, click here.