Originally from: Melbourne, Australia
Profession: Bartender & bar owner
At: New York City
Sam is a bartender, who develops cocktail programs and teaches regularly about the craft of classic cocktails.
Starting out in a high-volume café at the age of 15, Sam quickly fell in love - in lust, you could say -with the operations of working a bar. After finishing school, he helped his mother and sister open their own cocktail bar in Melbourne, Australia, called Ginger in 2001. And it wasn’t long before cocktails were all he could think about.
In 2004, as all Australians tend to do, Ross took his show on the road for the bright lights of New York City. He started working with Sasha Petraske and was part of the opening bar team at both Little Branch and East Side Company Bar. It was through working with Petraske, and during the year he spent at Audrey Saunders’ Pegu Club, that Ross became tuned into the art form of the classic cocktail. Even after moving over to Milk & Honey, Ross managed to create drinks programs at Comme Ça in Los Angeles and Las Vegas, while also assisting with the launch of Noble Experiment in San Diego. And his efforts have been recognized with a number of Tales of the Cocktail Spirited Award nominations and the 2011 prize for American Bartender of the Year.
In March of 2013, Ross re-christened the famed Milk & Honey space at 134 Eldridge street as Attaboy, where he continues to produce cocktails and provide hospitality.
“I love the Singapore Sling!”
Sam’s Singapore Sling
Glass: Collins
Garnish: Lemon slice and cherry
Method: Shake first 5 ingredients with ice and strain into ice-filled glass. Top with soda and float Cherry Heering.
• 1¼ oz Gin
• ¼ oz Bénédictine
• 1 oz Triple sec
• 1 oz Pineapple juice
• ¾ oz Lemon juice
• Top with Club soda
• Float ½ oz Cherry Heering
