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Ingi Sigurdsson, 36, knows his drinks.
An impressive 18-year-long career in the food and beverage industry paired with his signature creative approach has earned him coveted positions like spearheading the cocktail program at the prestigious 2 Michelin-starred Sixteen Restaurant and earning the title of one of The World’s Best Bars while working at Chicago’s The Aviary restaurant. Today, he oversees the beverage program at The Ritz-Carlton, Coconut Grove’s classy watering hole, The Commodore. We stopped by to say hello.
Q&A
Why bartending?
After three years of cooking at the 3 Michelin-starred restaurant Alinea, I started feeling burnt out. So, I ventured into bartending. I had grown fond of cocktails and wanted a more rounded restaurant experience. Starting in bartending reminded me of learning to balance salt, acid, sugar and fat as a young cook. Though initially a brief detour, I fell in love with crafting drinks — it was like learning to cook all over again.
You can design your own cocktail napkin – what would it be or what would it say?
Napkin design should match the bar’s style. For The Commodore, a cloth cocktail napkin resonates with its elegance. A casual bar could feature napkins revealing funny messages when wet or using magician’s flash paper as a fake napkin which when lit could add drama to a smoky or spicy cocktail.
Drink everyone needs to know, and why?
The classic Daiquiri. For non-bartenders, it’s a delightful sip; for a novice, it’s a lesson in balance. Just four ingredients: white rum, lime juice, simple syrup and water from melting ice. An off ingredient and the drink’s imbalance is evident. It’s also a favorite for teaching an ingredient’s role in the final cocktail.
Bar trend you’d wish would fizzle out?
The extravagant cocktail garnishes on Instagram/social media. I appreciate aesthetics, yet practicality matters in a busy bar. A garnish should enhance aroma, flavor or the story of the cocktail, not hinder.
Best piece of advice you ever got?
Not spoken advice, but a hard-earned lesson I share often:
Never cut corners. Amidst the rush, it’s tempting to serve an imperfect drink, “I’ll make it better next time” creeps into the heads of chefs and bartenders every day. Yet, for those guests there is rarely a next time as you will likely lose them forever. You see that cocktail for a few seconds, but the guest is stuck with that drink for far longer. Cutting corners isn’t worth it.
Best bar snack?
The ideal bar snack is one tailored to the bar’s identity. Dive bars align with pretzels; crispy spiced chickpeas are incredible at the bar at a Mediterranean restaurant and crispy pork skins are best at a barbecue spot.
What’s your favorite drink? Why?
It depends on the moment. After a tough day at work, simplicity wins: Miller High Life with a neat bourbon, nothing special — that way I can relax and not overthink what I’m sipping.
If I weren’t a bartender, I’d be…
Cooking, it is my first passion and I still love it.
Who, living or not, would you want to make a drink for? Why?
I don’t have a specific individual, but I thrive on introducing people to cocktails. Memorable moments arise when guests, initially uninterested in cocktails, become intrigued when watching our bartenders make cocktails. Seeing the guest evolve from being curious to ordering their first real craft cocktail is immensely satisfying.
Show Your True Colors
Serves: 1
Ingredients
¼ oz. Dolin Genepy
¼ oz. Galliano L’Autentico
¼ oz. Mastiha
¾ oz. fresh lime juice
¾ oz. Snap Pea Syrup
1½ oz. Empress Gin to float
Rocks glass with ice cubes
Garnish: cherry skewered with peacock feather
To Make Snap Pea Syrup
3½ oz. snap pea juice
½ cup sugar
Mix using a rubber spatula until sugar is dissolved. Do not heat.
Mix before using.
Shake ingredients and pour over glass with ice. Add garnish.