New York City bartender Garvey Alexander is making his mark in the hospitality industry
As the Brunch God. Becoming nationally known as mixologist and founder of Brunch God, NY, Garvey has been featured on NBC Today and many media outlets for his expertise in New York-Style Brunch cocktails. His book, Brunch God is aimed at cocktail lovers and anime lovers alike, in this manga-style recipe book. The full-color illustrations help at-home and profession bartenders transform to stars behind the brunch bar, with recipes for fresh-fruit infusions and other must-make additions for a fun-day-Sunday brunch get-together.
Chilled chatted with Garvey to learn more.
Talk to us about your book, Brunch God.
Brunch God recipe book is where manga style illustrations meet cocktail recipes to form the perfect focal point for any coffee table, home bar or bookshelf. All recipes are free from artificial additives and most use homemade fruit syrups to achieve vibrant colors. It’s the perfect way for you to raise the bar while at home and guaranteed to help you wow any company you have over. You’ll learn 12 cocktail recipes per edition while being astonished by the unique comic book style format.
What inspired you to write the book?
When the Coronavirus pandemic caused a worldwide shutdown, I lost my job as general manager of a well-established restaurant in Williamsburg, New York. I felt the need to take my power back after dedicating my time and energy to a job only to have all the stability swept from under my feet. I was going through the roughest time while waiting for unemployment and had spent many days staring at the ceiling, trying to figure out what to do. Not only was the hospitality industry temporarily closed but so was my other pursuit, which was entertainment. I have modeled for well over five years and my agency was temporarily closed. I was in fight-or-flight mode financially. I’m from New York, one of the most expensive cities to live in. There was no option for failure and no family home to have a brief hiatus during that time. I had to make it out of the trenches by going into the abyss of my mind and come up with something that encompassed my personality completely. Thus, BRUNCH GOD was born.
What inspired the use of manga?
I am an avid fan of anime shows. I can remember my brother and I as kids watching the anime Case Closed on a late night in our shared bedroom. This memory has always stuck with me. This show was about a detective, but the twist was he was an adult stuck in a kid’s body. It was animated like a show for kids, it was as witty and suspenseful as a show for adults. Manga is for all ages and can range from educational to adventure and everything in between. I’m fascinated with the way artists tell compelling stories using cutting edge technology and how some are still hand drawn frame by frame. One of my goals is to have Brunch God at comic con.
Talk to us about the popularity of brunch.
Breakfast you take before heading out for a day of work or school. Lunch for many is a quick 45 minutes to an hour in between your workday. By the time dinner rolls around, you’re tired from your day and you have to slap something together for the family. None of that sounds like much fun. Brunch on the other hand is usually Saturday or Sunday and lasts all day or half the day at many restaurants. Brunch is breakfast, lunch, and dinner rolled into one menu. It’s common to drink during brunch, in fact it’s encouraged. Many people have the rest of the day off which allows them to indulge in another round of libations. Since it’s traditionally on the weekend it’s an experience that is easily shared with the family. Also, many movies and TV shows have scenes at brunch, with your favorite character drinking a Mimosa or even a Martini during the day. These are a few reasons why brunch has achieved worldwide popularity.
What (IYO) makes the cocktails, food, and the entire experience something people continue to love.
In my opinion people continue to love brunch because of the innovation behind many dishes and cocktails. There’s always a new fresh way to serve a pancake or French toast. Cocktails seem to get more and more visually appealing like a Bloody Mary topped with maple coated bacon, gruyere cheese cube and fresh herbage. Chef and mixologist across the world keep raising the bar and that keeps society interested.
What is your favorite part about Sunday Brunch?
My favorite part of Sunday brunch is the cocktails and music! The combination can drive your soul and steer you to chat, take pictures and even dance. My favorite restaurants and bars in NYC allow you to cut a rug next to your table. There is a certain air of freedom when someone can let loose and not have to worry about going to work.
What are some of the must-have elements for a successful brunch?
The ambience is extremely important, that can range from lighting to music and even how dishes are plated. Also, consistency is key within this industry and that’s how you make a stranger into a repeat customer. A crucial element is a staff with menu knowledge and rockstar personalities.
Any innovative trends new to today’s brunch experience that you really like?
An innovative trend I’ve noticed these past few years is the traveling pop-up brunch. Many have limited seating and the exclusivity creates a taste bud mystery that customers want to solve. They see an experience that will only be obtainable for three days this month and want to join in. Another trend would be cocktails using coffee, teas, and even matcha. You get a nice jolt of caffeine with alcohol which energizes and inebriates you.
Anything you would change or do without?
We can change the traditional Mimosa a bit! Don’t get me wrong, I love orange juice and champagne. But it’s just time that we level up and redefine this cocktail. I made it a bit more intricate yet true to the traditional cocktail in the sense that I’m using fruit and a bubbly. People literally stood on line when I debuted the Kiwi Raspberry Mimosa in New York. My Mimosas have three to four elements. Sauvignon blanc or rosé, a champagne or sparkling wine, a fruit purée and or homemade fruit syrup. Its more visually appealing with more flavor and more bang for your buck.
Kiwi Raspberry Mimosa
(Yields 2 cocktails)
Recipe from BRUNCH GOD Volume 1.
Ingredients:
(yields 2 cocktails)
- 8 oz. Sauvignon Blanc
- 4 oz. raspberry syrup
- 4 oz. fresh kiwi juice Cava
- 1 oz. blended kiwi juice
- 2 raspberries (for garnish)
Preparation: Add Sauvignon blanc and raspberry syrup in a cocktail shaker and add ice Shake, strain, and pour into a round stem wine glass. Pour Cava into bulb glass until it’s half full then add ice to the glass.
Garvey says of the cocktail, “I debuted this cocktail in Williamsburg, New York. Its visual appeal caused people to stop and watch. Instantly customers would gravitate towards the bar and ask, “What are you making.” This is not a typical Mimosa. It’s more of a souped-up version—Sauvignon blanc is brightened with homemade fruit syrup, mixed with cava, and topped with blended kiwi.
The post Get to Know The Brunch God, Garvey Alexander appeared first on Chilled Magazine.
Source: Mixology News
