December’s Mixologist of the Month, Jeremy Oertel, is both a craftsman and an artist. Having accrued a foundation for the finer points of bartending at the late Cornershop (Broadway and Bleecker), Jeremy is pursuing mixology with more passion than ever at Tom Chadwick’s South Williamsburg cornerstone, DRAM. He also designed the neighborhood-themed cocktails at Berlyn, the new restaurant across from BAM, in collaboration with his wife Natasha. With a background is in visual art he is an accomplished painter (JeremyOertel.com) aside from his life behind the bar. He brings his understanding of the importance of craftsmanship and the excitement of creativity to every drink.
Tess Rose: How did you get started in the world of spirits and cocktails?
Jeremy Oertel: I sort of fell into it, I was bartending to support myself while studying painting.
TR: At what point did you realize mixology was more than just a side job?
JO: When I started working here at DRAM. This place shows the depths [mixology] can be taken to. I’m around amazing people who are so passionate about the product they’re creating, it’s really inspiring to be around that.
TR: How long have you been working at DRAM?
JO: Since it opened in March 2010.
TR: Do you have a favorite cocktail to make?
JO: It depends on the mood I’m in, a favorite has always been the Manhattan; I like the simplicity of it, and there’s something nice about making a stirred cocktail and the craft behind it, everything has to be balanced to achieve that silky smooth experience.
TR: Do you consider mixology a craft or an art?
JO: It’s both, like in painting. There’s a lot of craft involved: you have to stretch the right canvas and get the right paint, and with cocktails you have to stir the proper way and use the right ice cubes. High quality ingredients are important, so that’s the craftsmanship part of it which I find very appealing. And then the art part keeps it challenging and interesting. I’m not always making Manhattans, I get to make infusions or try a new syrup, and there’s definitely a creative part that’s very important.
TR: Do you have any culinary background?
JO: I don’t. I feel like that would be very valuable right now. If one went to culinary school they’d know more about the chemistry of making a syrup, or infusing something, also a better knowledge of what flavors are available.
TR: Do you drink cocktails at home?
JO: Not as much as you’d think. We have a whole shelf of liquor in our apartment but we rarely drink because after making cocktails all day we usually just want a glass of wine or a beer.
TR: What are some of your favorite bars?
JO: Dutch kills, I think they are attentive to every little detail; Death and Co; I love the Sherry cocktails at Mayahuel; and Vandaag is doing a lot of interesting aquavits and genever, they also have a great selection of beers.
TR:What ingredient do you feel is underused by most bars?
JO: Fortified wines, Amaros. There’s a whole shelf of Amaros back here that most people have never tried.
TR: What’s your favorite bar tool?
JO: A ¾ ½ jigger. You can make every drink with that. It’s very versatile.
TR: If you weren’t doing this, what would you be doing?
JO: Just painting. I also like the idea of doing something really productive and useful like working on a farm, building furniture or fixing houses.
TR: Where do you see yourself in 5 or 10 years?
JO: My wife Natasha David and I have talked about opening a place, we work very well together and we love the hospitality industry.
Cocktails To Try:
Madero Road:This smoky and savory concoction combines Lapsang Souchong infused Tequila, orange bitters, Cocchi Americano, Benedictine, and sweet Vermouth stirred over crushed and whole ice cubes for a frosty Autumn flavor. The marriage of the strong smoky tea with the sweet complexities of Reposado Tequila results in the best of both worlds, showcasing bold and distinct flavors.
The Far Side Swizzle: It’s hard to go wrong with Rum, Gin, limejuice, Orgeat and cane sugar all swizzled up in a tall frothy glass, but add a Gosslings 151 and Angostura float and a sprig of fresh mint and you’re practically on a cruise vacation! The spicy and tropical flavors mix wonderfully with the tart lime and warming spirits. Both refreshing and soothing.
Betty Carter: This plumy and sultry drink is made by shaking Bourbon, Amaro, lemon juice, and PX Sherry. The earthy flavors balance out the sweetness creating a depth of aromatic intoxication. This smooth drink creates a blanket of flavor perfect for a chilly fall evening.
Drink it in Brooklyn: You can check out Jeremy and his cocktails at DRAM, as well as Berlyn where he and his wife Natasha David curate the multicultural cocktail list.
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