Benjamin Krick, part of the Chilled 100, shares a cocktail recipe.
- 1 oz. Pastis
- 1/2 oz. Sambuca
- 1/2 oz. Benedictine
- 1/4 oz. Crème de Menthe
Preparation: Shake all ingredients for ten seconds then strain (shake instead of stirring for the proper louching). Pour over crushed ice into an 8 oz. glass. Layer the top with 6-8 dashes of Peychauds bitters. Garnish with a healthy sprig of mint.
Meet Benjamin Krick
Chilled 100 Member – San Antonio
Benjamin Krick has been actively working in the service and hospitality business for eighteen years now. He has taken on every position within the industry that has led him to bar ownership. Born and raised in Atlanta, he has moved and lived in seven US states and two countries. A true believer in continuous education with numerous certifications that back his work ethic. Benjamin has traveled close to forty countries in means of seeking out new perspectives as well as gaining inspiration which he applies to his passions and visions regarding the beverage world.
His dedication to the craft has earned him multiple awards and mentions throughout the globe. A studied at Bar 5 Day and was awarded the ‘Rising Star’ award along with a Top 10 placement from Tales of the Cocktail for best bar Central USA for his previous bar Juniper Tar and for both of his new creations Pastiche and Jetsetter. He now is on to his next vision for the city of San Antonio with a couple of new concepts that will open come springtime. He will once again use all of his worldly influences to bring these beautiful bar experiences to life!