The Story Behind The Drink

A cocktail could be considered a restaurant’s first impression, and at Evelyn’s Restaurant, the new oceanfront Mediterranean eatery in the Four Seasons Hotel and Residences Fort Lauderdale, Lead Bartender Matthew Dress guarantees you’ll be impressed.

Dress, 37, who joined Four Seasons straight out of college, is not only an artist behind the bar, but a creative storyteller as well, something that shines in the exceptional cocktail program. Inspired by Evelyn Bartlett (for whom the restaurant is named), Dress is quick to tell diners all about the luminary who, along with her husband, Frederic, lived in the historic Bonnet House nearby. We caught up with him for some delicious details.

Q&A

With so many bar choices out there today, tell us why folks should head over to Evelyn’s bar.  What makes it special/stand out?

Evelyn’s eastern Mediterranean concept is unique to the area and offers the opportunity to elevate the connection between flavors and ingredients found in the cuisine with the cocktails. I created a selection of inventive combinations based on the food and destination.

There’s a story behind each drink, can you explain?

The restaurant name honors Evelyn Fortune Lilly Bartlett, the “lady of Bonnet House,” a local landmark estate known for its historical significance and natural beauty situated just a few minutes away from Four Seasons. Each of the cocktail names on the menu allows us opportunities to share stories and the connection to the Bonnet House.

What do you think Evelyn Bartlett would order?

I think she would want to try The Rangpur Daiquiri. After all, it’s her recipe! We’ve added Za’atar to fuse spices that match our restaurant’s concept, which adds a nice herbaceous flavor note. I would have loved to hear what she thought of it!

Favorite quote? Why?

My mother introduced me to Maya Angelou’s insightful quote, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Everyone has their own story and you never know what someone might be going through at a particular moment. I always keep this in mind as I meet new people every day.

You can design your own cocktail napkin – what would it be or what would it say?

It would be fun for the napkin to have prints with historical and geographic information, flavor profiles and relative facts about the special spices and elements.

Bar trend/drink you wish would go away?

Espresso Martini. I always make it a goal to use the best, most fresh ingredients in cocktails. The best espresso martini requires a fresh shot to be made at the moment the drink is being prepared. Some bars may make a batch of espresso ahead of time or use a coffee concentrate, which isn’t aligned with my mixology philosophy.

Best piece of advice you ever got?

Travel, explore and try new things. After all, it’s this same advice that ultimately led me to an exciting opportunity at Four Seasons in Fort Lauderdale.

Best bar snack?

House-made kettle chips and pistachios (in the shell)

Who, living or not, would you want to make a drink for? Why?

Any cast member from “Friends” because it’s my favorite show. I’ve been watching the show since I was in high school and to this day, I turn it on at night as I’m falling asleep. I love each character because they’re all different and unique but equally great and I also always find ways to relate things in everyday life to the show. No matter what’s going on in life, I can always watch “Friends” and it will always make me smile.

The Rangpur Daiquiri

The Rangpur is a modern version of one of Ms. Bartlett’s recipes displayed in The Bonnet House’s Shell Museum. The cocktail was originally made in a pitcher for sharing and entertaining.

Ingredients

2 oz. Plantation Xaymaca Rum

1 oz. Rangpur lime juice (or Persian lime)

.5 oz. Za’atar-Maple Syrup*

*  Recipe for Za’atar-Maple syrup: Infuse 1 tablespoon of Za’atar spice [found in Middle Eastern markets] per 1 cup of maple syrup. Allow to sit and infuse overnight then strain through a fine mesh strainer to remove any sesame seeds [found in Za’atar].

Directions:

Combine all ingredients in a cocktail shaker. Shake well for 15-20 seconds. Strain into a cocktail coupe. Garnish with a dehydrated Za’atar-coated lime wheel.