Bottoms Up! An Interview with Mike McSorley, Cocktail World Cup Hopeful
Mike McSorley's winning cocktail, the Saffron Julius
Ricky Gomez of Portland, Oregon, and Mike McSorley, bar manager of Naga Cocktail Lounge in Bellevue, are bound for the Big Apple to represent the Pacific Northwest in the 2010 Cocktail World Cup.
Thirteen cities across the United States will host a regional competition for the 42 Below Vodka World Cup this week. The top two finalists from each participating market will be flown to New York City for nationals, and if they make the grade, then to New Zealand, 42 Below's homeland, for a shot, so to speak, as the world's reigning mixologist. Bartenders throughout the Pacific Northwest were asked to submit their original 42 Below Vodka-inspired cocktail recipe for review, and only the best of the best were invited to showcase their work at a Dlist Magazine sponsored night of dancing, drinking and judging last Tuesday. We went, we voted, and we got a chance to learn more about the art of mixology from Seattle's Cocktail World Cup hopeful, Mike McSorley.
Mike, how long have you been bartending?
I've been bartending since January 2006, and I've pretty much been all over Belltown and the surrounding area, at: Six Seven in the Edgewater, Karma Lounge, Tini Bigs, Marjorie's old Belltown location, the now-defunct MacKay restaurant Troiani, and now at Naga, located in Chantanee Thai Restaurant in downtown Bellevue.
What makes a really great bartender, in your opinion?
Great bartenders have that perfect balance of genuine hospitality, wit and a sense of humor, skill at making drinks that their guests like, and the ability to make their job look really easy; regardless of how busy they are. Great bartenders are also proficient and unpretentious.
(left to right) Mike McSorley, Sidonie Rodman, Ricky Gomez
Ever since the Luau Polynesian Lounge in Tangletown Closed, I've kind of been bouncing around various bars that are on my way home from work and that are around my house in Greenwood. When I'm drinking for leisure, I tend not to order fancy cocktails or mixed drinks... I'm really just a whiskey and a beer type of guy. As such, I favor places with a nice whiskey selection. Snoose Part Dieu at Greenwood and Holman rd. has become my local go-to bar because they have a great spread of scotches and bourbons.
Favorite drink?
Lagavulin 16 year Distillers' Edition, Neat and/ or a Manny's pale ale.
What's your favorite drink to make? And conversely, what's the biggest pain in the ass to make? Or at least, what's the most annoying drink selection in your opinion?
I'd have to say that there are two drinks that really I enjoy making for guests: the Mint Julep because it's a beautiful expression of how a Bourbon Cocktail can be elegant and smooth while keeping its whiskey backbone. It really shows off how a cocktail can be tactile as well as flavorful and aromatic. When made in the proper metal julep cup, the finely-crushed ice really sucks the heat out of your hand; cooling you in the process-- When drunk in a very hot climate it can be a real lifesaver!
The Ramos Gin Fizz, because it's a great example of how texture can make something that tastes great in to an ethereal experience. I'd like to think that it's the official drink of the Judeo-Christian concept of heaven.
As far as drinks that I hate making... The first one that comes to mind is the XTRA XTRA DIRTY VODKA MARTINI with a stupid amount of extra olives... come on, people. Grow up. Perhaps you need more salt in your diet?
How do you come up with your drink ideas for both these competitions and for menus?
I always start with great-quality, preferably homemade ingredients and build my ideas around them. I'm a really big fan of having an array of as many kinds of bitters, tinctures, and house-made syrups as possible; so I can start with a particular flavor and then layer other flavors, aromas and textures on top of a base component.
Also, I try to make sure that I test something that I have just come up with on several guests and co-workers to ensure that other people than myself think that the drink is delicious, interesting, and appealing to look at.
If you win the world cup in New Zealand what will be next for you? Are we going to see you on the Food Network hosting a show on mixology or something?
Hmm...The Food Network? Maybe if the show was more like Three Sheets with Zane Lamprey and less like Rachael Ray.... Ha! I doubt I have what it takes to be in front of the camera all the time. Maybe in another life!
Any hints on what ingredients you're gonna work with at the Finals in NYC
We will be required to present our winning drink from our regional competition in the National Finals. So, for those of you who weren't at the regionals, I will be presenting The Saffron Julius: which has: Buddha's hand citrus infused 42 below vodka, Saffron Tincture, Jasmine and Honey Syrups, Milk and Cream, and Soda Water... It's a lot like a ramos gin fizz in its appearance and texture.
Check out Mike's detailed recipes on his blog.
