Interview With New York Mixologist Justin Noel
Justin Noel is the owner of the New York bar Sweetwater Social, and is also the brand ambassador for Mionetto prosecco. We recently had the opportunity to sit down with him and ask him a few questions.
The Daily Meal: What was your first-ever bartending gig?
Justin Noel: My first bartending gig was when I was 18 and it was a stint in London at a place called Hippodrome in the late 90's. It was a nightclub back then.
You've worked all over the world. Is there any country that left a lasting impression and still influences your style behind the bar?
I would say I am still influenced by my time in Queenstown, New Zealand. It's a well-known city in the southern hemisphere and is starting to get a bit of recognition due to the cocktail resurgence and social media. However, when I was there I came across and got to work with some of the best bartenders in that part of the world that no one had really heard of who were doing things at that time that are becoming popular now. These guys and gals really taught me about fresh ingredients, playing with flavors, and making amazing low ABV cocktails. To this day I still pull inspiration from my time there, using some outside the box techniques, including utilizing sparkling wines into cocktails, with some ingredients that are unique to that part of the world.
What is the difference between a bartender and "mixologist?"
I think this is the modern million-dollar question in the food and beverage industry. I can't speak for the rest of my peers, but to me a mixologist is someone who is capable of creating and executing cocktails that are elaborate, artistic, delicious, balanced, and press worthy. Almost like a chef who understands all different styles of cooking techniques and flavors and ethnic cuisine, and then uses that knowledge to create a dish. To me a 'mixologist' or 'mixology' has to be learned through years of training, learning, playing around, and executing. A bartender to me is a jack-of-all-trades. They are a part time mixologist, part time master of ceremonies, part time matchmaker, part time sage, and part time therapist. A bartender can be a mixologist; a mixologist has to learn to become a bartender.
What drink, in your opinion, is the most versatile?
What a subjective question. This is a cheeky ask. Not sure if you are referring to "drink" in terms of what spirit or beverage is the most versatile or what cocktail is. I would start with cocktail and say there isn't one cocktail that is super versatile, but a family of cocktails that is and that is the sour. I feel like the combination of sour, sweet, and spirit really is the most versatile combination of flavors for anyone to drink, use, or play off of. From that combination you can add other flavors onto that foundation to fit seasonality or make something more sessionable, etc. If you were asking about spirit, beer, or wine, I would probably say that prosecco is really versatile. You can drink it by itself any time of day, any time of the year, etc. You can use to enhance a cocktail by replacing it in a cocktail that calls for, say, soda water. This elevates that cocktail and adds another layer of complexity since wine has a flavor. Or you can craft a classic or original cocktail with it or use it a large punch for your house parties.
What's your favorite or go-to cocktail right now?
My favorite go to cocktail is not always the same. I kind of go with the seasons. That being said, now that we are in summer I really love a Paloma Royale. Which is essentially a classic Paloma recipe but topped off with sparkling rose instead. I make mine with reposado tequila, simple syrup, lime juice, and fresh grapefruit juice, topped with rose prosecco. Little pinch of salt and a lime wheel. It's the perfect day drinking cocktail.