As a rare diamond or precious gemstone adorns the summit of a royal crown, so does the town of Saratoga Springs rest above the peak of the Hudson Valley, approximately thirty-six miles north of New York’s capital city of Albany.
For over two-hundred years the quaint hamlet has been a goldmine of tourism, entertainment and nightlife, earning its well-deserved reputation as one of the most beautiful and popular destinations in all of the North Eastern United States.
The town name was inspired by the presence of naturally occurring underground reservoirs of fresh water enriched with above-average levels of mineral content. The indigenous people of the Mohawk tribes regarded the water as sacred basins full of vitality that could dramatically improve your health in many ways. The Mohawk’s trust in the restorative benefits of the springs was followed by the later-arriving European settlers. They wasted no time and spared no expense building spas and bathhouses near the water sources, leading to rapid development of commercial real estate like the Grand Union Hotel, in its heyday, the biggest hotel in the entire world.
In modern times, the springs are still flowing. They’re now accompanied by the exceptional Saratoga Performing Arts Center (SPAC) complex, an architectural marvel of an amphitheater that has presented live musical performances of every genre, from classical to the first rock concert there by The Doors in 1968, to Willie Nelson’s Outlaw Music Fest in 2023. The other major attraction every summer are the thoroughbreds that compete around the legendary Saratoga Race Course, the scene of high hopes, high payouts and high fashion since 1863.
The local tourism website DiscoverSaratoga.org proudly proclaims “Saratoga Springs is a year-round destination filled with world-class attractions, thriving arts and culture, exquisite restaurants, upscale retail and boutique shopping, and a vibrant nightlife scene.” Visitors from far and wide look forward to experiencing not only the healing powers of the mineral water in Saratoga, but they also enjoy indulging in the refreshing qualities of a drink in the pubs, restaurants, and wine bars of the Broadway District and sprawling along Caroline Street.
With such an exceptional pedigree of natural and cosmopolitan character for over two centuries, it takes a world-class bartender of extraordinary talent to build on and enhance the cultural cachet of Saratoga Springs. Mixologist Michael Bohm not only lives up to the task, he exceeds it with his veteran’s playbook of hospitality industry skills, dedication to quality, and easygoing, naturally friendly charm.
We quizzed Michael about his favorite cocktails for Spring and his experiences working around the history-rich town affectionately known as ‘Toga.’ Looking for a ‘French Vacation’ but your travel budget is more aligned with a road trip up Interstate 87 North than a round-trip flight on Air France? Read on and take notes as Michael kindly provides his insight on the best of nightlife in Saratoga Springs.
How long have you been in the Mixology / Bartending world & where did you get your start?
I’ve been in the game for about a decade now. I started barbacking at an awesome little beer and bourbon bar called Bondurants on the Upper East Side (of Manhattan). Got to work with some really talented people and learn what it takes to be behind the bar. I’ll never forget the first time I shook a cocktail and got reprimanded for not shaking with rhythm. Now I get compliments on it.
What are some places you’ve worked around Saratoga, or anywhere important to your career?
My first Saratoga gig was at the Adelphi Hotel on Broadway. Awesome Victorian hotel with a really great cocktail program. This is where I really started to get into the mixology side of the bar business. Playing with new ingredients, techniques and tools really helped to expand my concept of what was possible in the world of cocktails.
What is your favorite Spring cocktail to serve to customers out and about in this season of renewal and rebirth?
An old favorite of mine was something I called a French Vacation. It’s a pretty straightforward riff on a French martini but uses a really good white rum and adds some egg whites. We garnished it with some bright yellow edible corral which creates lots of bright, contrasting colors like a big beautiful bouquet of spring flowers.
Ingredients
- 2 oz. of white rum
- 3/4 oz. of pineapple juice, the freshest possibly available
- 1/2 oz. crème de cassis
- 1/4 oz. lime juice
- 1 egg white
Preparation
- Combine all into a cocktail shaker with ice and shake.
- Strain into a chilled Martini glass.
- Garnish with yellow edible coral.
{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”French Vacation”,”description”:”A delicious cocktail recipe for French Vacation”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/French-Vacation-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“2 oz. of white rum”,”3/4 oz. of pineapple juice, the freshest possibly available”,”1/2 oz. cru00e8me de cassis”,”1/4 oz. lime juice”,”1 egg white”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all into a cocktail shaker with ice and shake.”},{“@type”:”HowToStep”,”text”:”Strain into a chilled Martini glass.”},{“@type”:”HowToStep”,”text”:”Garnish with yellow edible coral.”}],”recipeCategory”:”Cocktail”}
What is your personal favorite Spring cocktail to make for yourself if you had every ingredient & top shelf spirit at your disposal?
I just had my first ever Naked and Famous yesterday and I’m pretty sure that’s all I’ll be making for the next couple of months. I love Last Words but this might be the superior version.
Ingredients
- 3/4 oz. of Mezcal
- 3/4 oz. Yellow Chartreuse
- 3/4 oz. Aperol
- 3/4 oz. fresh lime juice
Preparation
- Combine all into a cocktail shaker with ice and shake for 20 seconds.
- Strain into a chilled cocktail coupe glass.
{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Naked and Famous”,”description”:”A delicious cocktail recipe for Naked and Famous”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/Naked-And-Famous-scaled.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“3/4 oz. of Mezcal”,”3/4 oz. Yellow Chartreuse”,”3/4 oz. Aperol”,”3/4 oz. fresh lime juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all into a cocktail shaker with ice and shake for 20 seconds.”},{“@type”:”HowToStep”,”text”:”Strain into a chilled cocktail coupe glass. “}],”recipeCategory”:”Cocktail”}
Ingredients
- 3/4 oz. of Gin
- 3/4 oz. Green Chartreuse
- 3/4 oz. maraschino liqueur
- 3/4 oz. fresh squeezed lime juice
Preparation
- Combine all into a cocktail shaker with ice and shake for 20 seconds.
- Strain into a chilled cocktail coupe glass.
- Garnish with a brandied cherry.
{“@context”:”https://schema.org/”,”@type”:”Recipe”,”name”:”Last Words”,”description”:”A delicious cocktail recipe for Last Words”,”image”:”https://chilledmagazine.com/wp-content/uploads/2024/09/Last-Word-1.jpg”,”author”:{“@type”:”Person”,”name”:””},”prepTime”:”PT5M”,”cookTime”:”PT0M”,”totalTime”:”PT5M”,”recipeYield”:”1 serving”,”recipeIngredient”:[“3/4 oz. of Gin”,”3/4 oz. Green Chartreuse”,”3/4 oz. maraschino liqueur”,”3/4 oz. fresh squeezed lime juice”],”recipeInstructions”:[{“@type”:”HowToStep”,”text”:”Combine all into a cocktail shaker with ice and shake for 20 seconds.”},{“@type”:”HowToStep”,”text”:”Strain into a chilled cocktail coupe glass.”},{“@type”:”HowToStep”,”text”:”Garnish with a brandied cherry.”}],”recipeCategory”:”Cocktail”}
When you’re off-the-clock & not taking a break from the nightlife, what’s your favorite place (or places) to have a drink & why?
Tough to pick just one in a town full of great bars and restaurants but I love Seneca, Rhea, Hamlet and Ghost and 9 Maple. And if there’s a better dive bar than Desperate Annie’s anywhere, I haven’t seen it.
What is the strangest experience you’ve ever had working behind the bar?
Easily the time I asked a firefighter to stop sleeping on my bar and he implied that I was being rude and as a result he might be inclined not to come fight a hypothetical future fire at my bar. Firefighters are heroes and deserve our respect but c’mon.
What do you love about bartending?
I love getting to work with my hands, to create something that people enjoy right in front of me. Collaborating with talented people and that indescribable rush of relief and achievement after a busy service.
What inspires you about mixology?
I think the opportunity to elevate simple spirits with seasonal produce and ingredients is such a rewarding experience. It’s nice to see those of us in the front-of-house getting to do what the back-of-house has been doing forever. Making something, putting my signature on it and then seeing it be embraced is just the best feeling.
If / when you have the finances to open your own bar what will it be called, where located & what will the vibe be like?
I haven’t given a ton of thought about this beyond knowing I want a lot of rich leather and hardwood. Something homey but elegant, with an amazing bourbon selection and some good food. Somewhere that looks like a million bucks but only charges $20. Come to think of it, Ghostwood Country Club isn’t a bad name for a bar.
Prime Restaurant at Saratoga National Golf Club is located at 458 Union Avenue in Saratoga Springs, New York. Ghostwood Country Club is an independent American music label owned and operated by the author.
The post The Best of Saratoga Springs with Mixologist Michael Bohm appeared first on Chilled Magazine.
Source: Mixology News
Recent Comments