photo by David Olsen
At just 26-years-old, Andrew Record is quite the accomplished bartender. In fact, the word bartender hardly contains the range of the storied Beverage Director of HUB Restaurant and Ice Creamery (266 E. Congress St., HubDowntown.com) and General Manager of the new bar recently opened just a few doors down—Playground at 278 E. Congress St.
If not bartender, maybe a mixologist moniker will do the trick?
“No pun intended, I have mixed feelings about the word,” Record says. He admits he has reservations about that title, but found a bit of history that put it in a more favorable light. “When I first heard the word bandied about I figured it was a trend, but then while looking through stacks of out-of-print cocktail books in the Library of Congress—lo and behold— there it was on a book from 1898, ‘Mixology: The Art of Preparing all Kinds of Drinks’.”
This food-and-drink fanatic didn’t start out focused on the art of the mixed drink. As a University of Arizona English and creative writing student, Record started an illegal wine and cheese club in his dorm. “Illegal in that we were underage, but wanted to appreciate fine pairings. Not because the wine or cheese was illegal,” he clarifies.
But it was while studying for sommelier exams as an employee of 58 Degrees & Holding that Record reached the section on cocktails and was won over entirely. He went on to work as sommelier of Hacienda del Sol for two years, before becoming general manager of Pasco Kitchen & Lounge when it opened, where he was able to flex his creativity as architect of the much-buzzed-about cocktail menu.
In 2011, Record competed and won the title of “Arizona’s Most Inspired Bartender” in the annual contest sponsored by GQ Magazine and Bombay Sapphire. His entry—boasting lavender and white jasmine bitters, with toasted fennel and local honey syrup—may not have won him the national title at the finale event in Las Vegas, but it proved quite the adventure.
“I had a great time and got to chat with mixologists from around the country,” he explains.
On Trends in Mixology: “I think this goes for both local and global, but it’s great to see bartenders caring about the craft again—being aware of the ingredients they’re using, how they treat those ingredients, and ultimately giving guests the best drinks and experience possible. I’ve also noticed mescal and bacanora cropping up, making a resurgence here lately. It’s good to see two agave spirits being claimed and utilized.”
Favorite Ingredients: “Lillet Blonde (a slightly sweet French aperitif), which is a beautiful compliment to gin, and Aperol (an Italian aperitif). I tend to keep things seasonal so as far as fruits and herbs go, it changes depending on what’s available. I like to check out the farmers market that day, see what’s fresh, and build around it.”
The Epiphany
2 ounces Peated Irish Whiskey
1/2 ounce Benedictine
1/4 ounce Cherry Heering
4 dashes of mole bitters
Combine ingredients with ice, stir and strain into coupe. Garnish with an orange twist
