Sunday, September 14 1:00PM—2:10PMBitters Mixology Workshop
BiographyToby Maloney, 39, has worked in the service industry since the tender age of 13, innocently incurring the wrath of the local sheriff in his home state of Colorado when he poured his first drink on a Tuesday night at the local mercantile. Undaunted, Maloney began commuting over an hour from his dry Colorado town to bar back at the neighboring town’s watering hole. Thus began a lifetime’s adventure of traveling the world in search of the perfect epicurean experience.
His wanderings have led him from the exclusive resorts of Thailand, concocting fresh coconut and Sang Thip cocktails for unapologetic hedonists, to pulling beers at Oktoberfest in Austria.
Toby was the first head bartender at the nationally acclaimed cocktail bar Milk & Honey, in New York, and spent some time behind the stick at Pegu Club, Flatiron Lounge and Freeman’s. He is currently a managing partner and the head mixologist at The Violet Hour in Chicago, as well as Chief Creative Officer of Alchemy Consulting in NYC.
Summer NY Sour
Mixologist Toby Maloney of The Violet Hour – Chicago, IL
Adapted by StarChefs.com
• 2 ounces Woodford Reserve bourbon
• ¼ ounce Demerarra syrup
• 9 drops homemade orange bitters
• 7 drops Peychaud’s bitters
• Lemon peel
• Homemade tangerine bitters
Build cocktail in a rocks glass, with 1 large chunk of ice. Add bourbon, syrup, and bitters, and garnish with a thick slice of lemon peel and homemade tangerine bitters.