•45ml pastrami fat-washed Bulleit Bourbon
•10ml pickle brine
•15ml Russian dressing mix
•130ml tomato juice
•Strip of pastrami, a celery leaf and pickled vegetables to garnish
Place all ingredients (except the garnish) in a mixing glass. Add ice and stir until mixed and chilled. Pour the cocktail into a wine glass filled with ice. Garnish with pastrami, celery leaf and pickled vegetables.
Meet the bartender
“The moment we open the doors is my favourite,” says Flavio Tripepi. “That moment when you are expecting a busy night and you want to be ready for it. I find it very thrilling.” Tripepi has worked as a bartender at Zeta Bar just on a year and enjoys the variety of guests a hotel bar gets throughout the week. “On Saturday night we operate as a nightclub, so our crowd changes into a younger one. It’s nice to find a hotel bar that has a buzzy vibe and DJ sets.” For this project, he chose to cross a Bloody Mary with a New York-style Reuben sandwich. “I find a Reuben is amazing to accompany a Bloody Mary. Except for the tomato juice, I changed the classic ingredients.”