While the name alone may draw attention, it is the spectacular beverage service and tasty bites that keeps revelers returning to The Parched Pig in Palm Beach Gardens. Lead Bartender Zach Clark is responsible for a great part of the magic.
A native of Tucson, Ariz., he made his way to Yellowstone National Park which ultimately led him to the hospitality business where he found and nurtured his mixology talent. We caught up with him between stirs and shakes.
Q&A
Why bartending?
It’s the perfect balance of hospitality and artistry. I have always enjoyed meeting and connecting with new people, and the excitement I receive from creating something unique for them is always the best part. You can have fun doing what you are good at every day.
Drink everyone needs to know, and why?
“Naked and Famous.” It intertwines two of my favorite cocktails (“The Last Word” and “Paper Plane”). It’s an intro level, simplistic and balanced mezcal cocktail and an easy and approachable drink to encourage people to step outside of their comfort zone.
Bar trend you’d wish would fizzle out?
Frozen drink machines. I’m a sucker for a good slushie, but not when enjoying my spirits.
If I wasn’t a bartender, I’d be a…
I would be a Park Ranger. After spending many moons working as a seasonal employee, my respect for nature and preserved land is abundant.
Rule you wish people would break?
“I’ll take a [insert any craft cocktail here], ‘no sugar.’”
The minimal amount of sugar in the drink is not there to necessarily sweeten but needed to help make a cocktail balanced and more well-rounded. I would like the stigma behind sugar to be broken. A spoonful of sugar does help make the “medicine” go down!
Best bar snack?
Mozzarella Sticks. End of story.
Three words that describe you?
Creative. Logical. Energetic.
Ingredient that absolutely does not belong in a cocktail?
Red Bull (energy drinks in general) should not ever go in a drink! Keep it classy and classic, order an Espresso Martini.
What’s the trendy drink right now?
Good thing or bad?
Neither good or bad, the classic Espresso Martini is definitely making a comeback. No cream, no chocolate syrup.
Who, living or not, would you want to make a drink for? Why?
I would love to make a cocktail for Anthony Bourdain. He and I shared the same passions and interests, he was a total foodie and had a deep love for travel and culture. What an honor it would be to go back and pick his brain about food pairings, flavor profiles, and have some genuine banter about the restaurant world and the world outside of those walls, too.
Purple Cat
The Parched Pig “Drink Me” menu is an Alice in Wonderland-inspired cocktail menu featuring “Purple Cat” from the iconic and well-known character in the novel. The theme brought eccentric colors and whimsical tastes, and The Parched Pig is always striving for that timeless but modern and new-age vibe.
Ingredients:
1½ oz. G4 Blanco tequila
¾ oz. lemon
¾ oz. honey simple syrup
4 dashes Lavender Bitters + Lemon Bitters
½ oz. Giffard Apricot Liqueur
¼ oz. Luxardo Bitter Bianco
1 rosemary sprig (Aggressively muddled)
Butterfly Pea Flower Tea-Infused G4 Blanco tequila, (steep 1 Tbs. tea in 1 bottle of tequila (750 mL) for 2 hours, then strain)
Instructions:
Muddle rosemary to release the flavors. Combine remaining ingredients into shaker, shake to combine. Double strain over 2 x 2 (big cube) ice in a rocks glass. Top with the Butterfly Pea Flower float. Garnish with dried lavender sprig and rosemary sprig.