Joshua Peter Smith, is a cocktail mechanic who likes to ‘fix drinks’ and is a proud part of what he sees as America's cocktail renaissance of the past decade.
Smith was raised in Holland, Michigan, in a house that emphasized food and providing that food with one's own hands. Smith moved at a young age from his family's kitchen to a professional one, at a local Italian spot called Fausti Pazool's. One night a bartender failed to show for his shift, and the manager, knowing that Smith was out of high school and had just celebrated a birthday, put Smith behind the bar. But Smith had turned 17, not 18, and so he got an early start on his mixing career.
In 2006, Smith took a job at the Keg, a steakhouse in Lakewood, Colorado and became uncommonly serious about tending bar. Working his way through some serious spots like Le Rouge, Twelve Restaurant, TAG and Williams & Graham, Joshua then moved to Aspen where he took over Justice Snows and made it one of the area’s best cocktail destinations.
Joshua has now set up shop at legendary San Francisco cocktail bar Bourbon and Branch, where he continues his passion of making great drinks with great hospitality.
“Star of the show, the Cherry Heering in the Singapore Sling”
Garnish: Pineapple, cherry, orange zest & pineapple frand
Method: Shake all ingredients with ice and strain into ice-filled glass.
1½ oz Clement Agricole rum
½ oz Cherry Heering
¼ oz Almond liqueur
¼ oz Picon
¾ oz Pineapple juice
1 oz Freshly squeezed lime juice
½ oz Sugar syrup
1 dash Vanilla tincture
Holland, Michigan, USA