The Bartender Diaries - Marcos Tello

A One In Seven Grand…

When I met Marcos (down at Tales of the Cocktail in New Orleans) the first thing that bowled me over was his pure, unadulterated passion for cocktails. This is something I crave, respect and relate to in a person. (Cocktail “geeks” of the world, unite!)

Of course, his boyish good looks, mischievous grin and high energy are the next qualities that hit with a wallop. When all that registers, and you sit yourself down in the illustrious Seven Grand for one of his well-crafted cocktails, that’s where the real fun begins.

This LA-native “got his feet wet” bartending at friends’ parties at the age of 17. When he turned 21, he started bartending at T.G.I.Friday’s. But, he considers his bartending job at Island’s, in 2005, as the first place where he got to “take a crack at Mixology.” He explains, “We did specialty drinks. That’s when I fell in love with the craft.”

His enthusiasm for cocktails grew and he enrolled in Gary Regan’s Cocktails in the Country, in 2006. Upon return to LA, with a few more tricks up his sleeve, Marcos began designing drinks for the Hacienda Golf Club, where he worked closely with the chef to create symbiotic menus. From there, he bellied up to the bar at Table 8, where he met his cocktail co-conspirator, Damian Windsor.

The two founded their own cocktail consulting company which helps restaurants and bars to retrain bartenders (when to shake and when to stir) and instill impressive cocktail programs. In fact, they have just been hired to create the cocktail line-up for this year’s Emmy Awards. (Way to go, guys!)

Both Marcos and Damian can be found behind the bar at Seven Grand, in downtown LA, most days of the week. If you have not been there yet, you are definitely missing something. It is masculine and gritty and glamorous, all at the same time. It’s the kind of watering hole where lawyers, artists, “Hollywood types” and cocktail connoisseurs all play pool together, while imbibing a quality beverage.

Vincenzo Marianella (one of my all-time favorite barmen who is currently at Providence – and on The Liquid Muse lineup) came up with Seven Grand’s original cocktail list. Five of his drinks remain, while Marcos and Damian have since added more. Marcos recalls, “When Cedd (Seven Grand founder) came back from London and saw what they were doing, we added 10 drinks of our own and categorized them according to the old standards of the 1890’s: punches, fizzes, juleps, daisies, crustas and sours.”

Marcos is a sponge for learning from the top guys (and gals) in the country, and while in New Orleans, this past July, he took a Mint Julep class with Chris McMillan at the Ritz, who is known for the best juleps in the country.

Marcos and Damian oversee the bar staff at Seven Grand, ensuring that every drink is as good as the last. “We make sure bartenders are stirring for a 30 seconds and shaking for a good 10 seconds. Ramos Gin Fizz, for example, requires shaking for a full two minutes. If necessary, we hand it off to each other. That dedication breeds a bartender who has pride in their work and can balance their cocktails.”

They’ve gone so far as to create a bartender manual for the crew, which is strictly enforced. Marcos says, “We do trainings every month. They know that if they aren’t up to par, they could be out the door. On top of that, they have to learn everything about whiskey. We are constantly asked questions about whiskey so we have to be on top of our game. We give everyone a whiskey bible.”

Seven Grand is the kind of place that pays attention to every important detail, including glassware. (I shot a video of Marcos at Seven Grand giving a glass presentation for The Liquid Muse Cocktail Show, a few weeks ago. That will be going up shortly.)

When not honing his craft behind the bar, Marcos pursues theatre and sports. He runs the LA Marathon annually, and challenges himself with a new physical activity each year. He shares, “Last year, it was rock climbing. This year it’s surfing.” I’m guessing that if he approaches those endeavors with the same gusto as Mixology, he’ll be tearing up Hawaii’s North Shore before the year is out.

Star Suckers

All That’s Fit to Suck Down on the Red Carpet

I offer a hearty “well-done” to two of LA’s most prominent Mixologists, Marcos Tello and Damian Windsor who created some gossip worthy cocktails to accompany this Sunday’s 59th Annual Emmy Awards:

Fade to Black
We haven’t stopped believing that Tony and his family made it out of the diner.

2 parts Jim Beam Black® Bourbon
¾ parts sour cherry purée
¾ parts fresh lemon juice
¾ parts egg white
2 Dashes of Peychaud’s® Bitters
Top up with Cherry Club Soda

Shake the first five ingredients vigorously and strain into an ice-filled hi-ball glass. Top up with Cherry Club Soda and stir.
Sour cherry purée: 1 can of sour cherry preserves, 4 oz. Peter Heering® Cherry Heering, and 2 oz. water, blended well.

Down the Hatch
This drink is enjoyed by Losties, Others and Tailies alike.
1 ½ parts Hornitos™ Reposado tequila
¾ parts lime juice
½ part simple syrup
1 part pineapple juice
1 tsp sweet ginger puree
¼ part egg white

Dry shake vigorously, ice and shake again. Strain onto fresh ice in a highball. Granish with a lime wedge and cherries on a toothpick.

The Dwight Delight
Celebrate your Dundie Award with a toast of the Dwight Delight. It goes well with bacon.
1 1/2 parts Makers Mark® Bourbon
1 part Starbucks™ Coffee Liqueur
1/2 part lemon juice
1/2 part orange juice

Shake and strain over ice into a rocks glass, garnish with an orange twist.

The McSteamy
The debate continues...the dreamy or the steamy...whatever.
2 parts Courvoisier® Exclusif Cognac
1/2 part Lemon Juice
1/2 part DeKuyper® Orange Curacao
1/2 part DeKuyper® Blackberry Brandy
4 blackberries

Muddle the blackberries in the bottom of a mixing glass. Add the ingredients and shake vigorously with ice. Strain onto fresh ice in a rocks glass and garnish with a lemon twist.


The Manhattan Mode
Break out your poncho while sipping our favorite assistant.
1 1/2 parts Knob Creek® Bourbon
≤ parts fresh lemon juice
1/2 part simple syrup
1 part fresh orange juice
2 dashes peach bitters

Shake all the ingredients with ice and strain into a rocks glass filled with ice, garnish with a peach slice

Ari Margarita
“Join the entourage”
2 parts Hornitos™ Reposado Tequila
1 heaping barspoon agave nectar
1 part fresh lime juice
2 oz. cucumber foam*

In a mixing glass dissolve the agave nectar into lime juice by stirring with a bar spoon. Add the Hornitos™ Tequila and shake and strain into a half salt-rimmed cocktail glass. Top with cucumber foam.
Cucumber foam: 4 oz. each: cucumber juice, sugar syrup, egg white and water. Add all to a .5 liter dessert whipper and charge with a cream bulb, shake vigorously and chill.

The Cheerleader
Toast the cheerleader, save the world
1 1/2 parts Canadian Club® Whisky
≤ parts Belle de Brillet® Liqueur
≤ parts fresh lemon juice
1/2 part honey syrup
3 Dashes of Peychaud’s® Bitters

Shake all ingredients and strain into a chilled cocktail glass, add a pear slice on rim of glass.

*Images courtesy of Darko Zagar

Prefer a little wine with your Award Shows?
Beaulieu Vineyards is being served for the 4th consecutive year at the Governors Ball at the Shrine Auditorium, immediately following the show. The 2005 Beaulieu Vineyard Carneros Chardonnay and the 2003 Georges de Latour Private Reserve Cabernet Sauvignon at the table and will be paired with Master Chef Joachim Splichal's impressive menu. Also, in keeping with the green eco-friendly theme of this year's Primetime Emmy campaign, following the celebrations, all 2400 empty BV bottles will be recycled.

Finally, while you’re enjoying all these drinks, don’t forget to thank the Academy for one more reason to party…

Celebrity Sips

Mark Burnett’s Gold Rush!

Emmy Award winning Executive Producer Mark Burnett (Survivor, The Contender and The Apprentice) launches Gold Rush this fall. AOL and CBS team with Burnett, marking a groundbreaking collaboration between interactive online and on-air entertainment.

Burnett, formerly in the British military, parlays his hunger for adventure into block-buster shows. Gold Rush begins with thirteen armored trucks driving off to hide over $2 million worth of gold bars in various locations across America. Twelve of the trucks contain a value of $100,000 and the thirteenth carries gold worth $1 million.

What happens next? Each week new clues are found within CBS TV programs, sponsor commercials, AOL.com® web site and other media properties. Then, real-life treasure seekers embark on a race to find the gold, in other words - a national treasure hunt.

Mark Burnett explains, "Unlike reality TV shows, where 16 hopefuls take part to win, 'Gold Rush' allows potentially millions of players to look for the gold in mediums which are omnipresent, such as the Internet, radio, network television and print magazines. It is a game-changer in the way that the first 'Survivor' changed the game."

Mixologist Leo DeGroff (son of famed “Cocktail King” Dale DeGroff) created three cocktails for the show’s recent launch party in Los Angeles. Get all three recipes and read Leo’s interview here.

Gold Rush Mint
Mixologist: Leo DeGroff

3/4 ounce lemon juice
1 1/4 ounces simple syrup
3 juicy orange slices
6-8 mint leaves
1 1/2 oz Maker's Mark Bourbon whiskey

In pint glass, muddle the lemon juice, simple syrup, orange slices, and mint leaves together. Add liquor and shake with ice. Strain over new ice. Garnish with a mint sprig and orange slice.