Alex Velez, Chilled 100 Member from San Francisco, shares The Noir Hook, a new cocktail developed for the menu at The Battery Hotel in San Francisco.
- 1 1/2 oz. Armagnac
- 3/4 oz. Rye
- 3/4 oz. House Vermouth Blend
- 1/4 oz. Curry infused Maraschino*
- 4-5 dashes Angostura Cocoa Bitters
- Garnish Grapefruit Flavored smoked bubble
- Top Gruet Rose
Preparation: In a mixing glass combine all ingredients except for the Gruet, add ice and stir until dilution is reached. Pour into chilled glass, top off with Gruet, and proceed to garnish with grapefruit flavor bubble.
*Curry Infused Maraschino
- 2 oz. of Curry
- 5 Ltr. Maraschino
Preparation: Steep for 6 hours run thru a cheesecloth and bottle.
Meet Alex Velez
Chilled 100 Member, San Francisco
Alex Velez got his start in the hospitality industry in Old San Juan, Puerto Rico, where he won several cocktail competitions before moving to Chicago in 2005. Velez has built up a long career in the industry, winning or placing in countless cocktail competitions over the last 15 years. Velez is currently leading the bar concept for the exclusive Battery Hotel in San Francisco and conducting virtual cocktail classes.