Q&A with Mixologist Simone Bailey

Bar & Restaurant recently had the chance to chat with Mixologist Simone Bailey, who has over 12 years of experience in bartending and mixology. Simone has brought innovation and cross-cultural influence into high-end dining across New York.

Her studies as an expatriate across a multitude of Caribbean islands is present in the new menu items she has inspired across restaurants such as NY Burger & Lobster as well as Kokomo.

Now, as an operating bar manager, she continues to push the limits on creativity and imagination when it comes to discovering new flavors. 

We discussed trends, Bailey's flavor influences, advice for other mixologists, and more! Read the full Q&A below!

 

Bar & Restaurant (B&R): Tell our readers more about your background in the hospitality industry.

Simone Bailey (SB): When I first started bartending, it was just a way for me to make some extra cash. I started bartending in clubs, and for me, at first, it wasn’t something that I thought could be a career—let alone my career. Then I started working at Burger & Lobster and met my mentor, Jennifer Sandella.

She introduced me to a whole new world essentially. From there, I just fell in love with mixology. The history of it all, the flavors, the aromas. Something as simple as looking at a guest's face when you’ve made them a well-balanced drink. That satisfaction for me is unmatched.

B&R: Your experiences as an expat across numerous Caribbean islands inspired your cocktail menus at Kokomo as well as NY Burger & Lobster. How did this inspiration make its way onto the cocktail menus? What are some ingredients/experiences/cocktails you aimed to pull from your experiences?

SB: When I started to travel, I would just bring back whatever that country's national liquor was. It was fascinating to me the different flavor profiles of everything and the history of the particular spirit—then tasting the different fruits and spices. I just knew I wanted to create different flavorful cocktails with these ingredients. I love putting unexpected ingredients in a cocktail and introducing people to new flavor profiles.

 

B&R: Do you have any advice for other mixologists on creating a cocktail menu?

SB: My advice to other mixologists would be to just try. Whatever you’re thinking of making, whatever flavors you’re thinking of working with, just try! Don’t be scared to try something new. You can only make magic if you try.

 

B&R: What are some recent cocktail trends you’ve observed?

SB: I’m loving the current trend of over-the-top garnishes for cocktails. It adds such an elegance to even the simplest cocktails, and I’m here for it.

 

B&R: Can you share one of your favorite cocktail recipes?

SB: Can’t go wrong with a Daiquiri. Banana Combier is one of my favorite liqueurs.

Banana Daiquiri

2 oz Rum of choice

.75 oz Lime Juice

.75 oz Simple Syrup

.5 oz Banana Combier

2 Dashes of Angostura Bitters

 

 

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