Team Hidi 5 Unites Bartenders
Team Hidi, now in its 5th year, has brought together an amazing collective of chefs, bartenders, artists and community in order to raise money for The Giving Kitchen. The Giving Kitchen provides emergency assistance grants for Atlanta area restaurant workers facing an unanticipated hardship. This year, the event raised over $500,000 and I had the opportunity speak with several of the bartenders about their drinks and what Team Hidi means to them. Have a look below.
What's your Name, Restaurant Name, and Position? Ben Richardson. Staplehouse. Bartender. What was the name and recipe of your cocktail? Thing 1 & Thing 2 Thing 1 recipe: 1.5 oz gin, .75 oz Aperol, .5 shrub, .5 tonic. We made a giant batch of this (300 portions) and diluted by 25%. So a cup of water per quart of base. Then we carbonated it. Thing 2 recipe: 1 oz grapefruit, .5 oz bourbon, .5 oz Cynar, 3 oz pilsner. We batched everything but the pilsner and poured 2 oz of base and topped with 3 oz pilsner. What was the process like for coming up with the drink? It kinda fell in to place fairly easily. For Thing 1 I had made this shrub hoping to use it for HIDI. When we got assigned gin and Aperol it seemed like a no brainer. I had the idea of doing some sort of cinchona syrup but our new AGM Melissa Davis happened to have a homemade batch of delicious Kaffir lime tonic that worked perfectly. For Thing 2 we got someones allotment because they were not going to be able to make it to HIDI. It was bourbon and Cynar. Melissa and I were talking about how the Stiegl Radler is the best thing to drink for these kind of events because it's low octane and really refreshing. So we took the idea of a grapefruit radler and applied that to our bourbon and Cynar. We taste tested both of them to figure out ratios but it went through very little tweaking. We kinda knew what we wanted before we started mixing and they were both fairly straight forward. Thing 1 wasn't inspired by anything in particular other than thinking certain thing would taste good together. Thing 2 was for sure a grapefruit radler.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? I think it is incredible. It is a true testament to how tight knit the restaurant community is. I didn't know at least 70% of all the folks working the event but I have full confidence it wouldn't be hard to strike up a conversation with any of them. Team HIDI and TGK are very tangible example of how powerful community can be. Out of tragedy goodness was born. And that goodness continues to build momentum each year. That is truly incredible
What's your Name, Restaurant Name, and Position? Evan Milliman, Ticonderoga Club, Bar Manager. I was working with my wife. Amber Aristy Milliman What was the name and recipe of your cocktail? Lost Voyage
Recipe: 1.5 oz clément vsop the agricole, .5 oz yzaguirre Rojo reserva vermouth, .5 oz becherovka, .5 oz lemon, .5 oz spiced lemon cordial, .25 oz Campari What was the process like for coming up with the drink? The inspiration for the drink was to take a old rum sling/sour and give it a spiced and savory finish. The Campari came in as a bitter element when I was searching for a way to balance the acidity without adding any extra perceived sweetness. Overall I loved the drink myself, but tasted it around my staff and bar partners. Simply bc feedback and constructive criticism should always be welcome. Sometimes the flavors one person likes doesn't translate into a crowd pleaser. And with so many people at an event like Team Hidi you want your drink to be pleasing to all not just the cocktail aficionado.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?
This was only the second Team Hidi I've participated in, but boy howdy how it's grown since year 1. It's just a joy to be able to come out and do what you love and be surrounded by people who love what we do. All the while knowing that every ounce of energy going into the event is out of love and kindness for helping others. That's what community is all about. I just hope the event continues to grow and maybe one day our community will be a national one, hell maybe even international. The more people that can be reached and helped when in the most dire of circumstances the better the world will be as a whole. Because that's what being part of a global society is all about. Bettering the world for our fellow people. ________________________
What's your Name, Restaurant Name, and Position? Stephen Racheff, Holeman and Finch Public House, General Manager What was the name and recipe of your cocktail? Dry Personality
Recipe: 1.5 oz Gin, 1 teaspoon st. George Raspberry liqueur, .5 oz vanilla thyme Demerara, .5 oz lemon juice, .25 oz grapefruit juice, 8 dashes bittermens tiki bitters What was the process like for coming up with the drink? It was tough. We went though about 20 variations. I knew the profile I wanted, but even though the raspberry is delicious it over powers any drink very quickly. We finally found the base, but couldn't get which bitters to use so we tried every bitters we could until tiki bitters just hit he spot.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? It is an amazing event and this is my second year. We have been going through some transitions and Holeman and Finch, but no matter what I knew we had to be a part of it. It is about showing people the gratitude for supporting our industry. The giving kitchen gives a lot, but it's the people that come to these events our patrons that make it possible for TGK to do what they do.
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What's your Name, Restaurant Name, and Position? Erik Ellickson, Muss & Turner's/Eleanor's, Lead Bartender
What was the name and recipe of your cocktail? Old Man Martinez
Recipe: 1.5 oz High West American Prairie Bourbon, .75 oz Miro Rojo Vermouth, 1 barspoon Cynar, 3 dashes Orange Angostura Bitters, 1 Luxardo Maraschino Cherry. Stir in glass, strain, add ice, garnish with cherry. What was the process like for coming up with the drink? I wanted to showcase what Eleanor's is all about in terms of creativity, originality, and the ability to call back to crafting/riffing on classic cocktails. The Old Man Martinez features the flavor profiles of an OLD Fashioned, a MANhattan, and is proportionally designed like a Martinez.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?Team Hidi is an inspiring event that proves year in and year out that the Atlanta restaurant industry as a whole is a force to be reckoned with. It brings out the best of us in terms of creativity, hospitality, and generosity.
What's your Name, Restaurant Name, and Position? Bobby Dudley, SOS Tiki Bar, Bar Manager
What was the name and recipe of your cocktail? Pretty Pomelo
Recipe: 1.5 oz Avion Blanco, .75 oz Lime Juice, .5 oz Giffard Pampelmousse, .5 oz Cocchi Americano, .33 oz SOS Tonic Syrup, B.S. Punt e Mes, 2D Jamaica #2 Bitters. Short shake and strain into a Collins glass, top with soda and garnish with an orchid and parasol.
What was the process like for coming up with the drink? I just wanted to make a nice refreshing, light grapefruit & Tequila cocktail. There are many variation on this flavor profile, most notably the Paloma cocktail. This was a basic variation on that adding a bit of bitters and fortified wine to spice things up a bit. I sat down at Victory Sandwich Bar, Decatur on the Tuesday afternoon before Team Hidi and had my buddy Joe mix this cocktail up a couple of times during his shift while we honed it in. Just a sunny day drinking Tequila. Thats what we wanted everyone to feel drinking this cocktail.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi is first of all the coolest, most fun event I’ve ever been part of. It was truly a pleasure to work the event, and I cannot give a more props to everyone that organized and executed. I was honored to be part of such an important event for our community, and I think that that is where the charm to Team Hidi lies. The mood in the room is electric. Everyone is smiling and laughing. You can feel all the good will both in the volunteers and in the patrons. It feels good to be a part of something good, plain and simple.
What's your Name, Restaurant Name, and Position? Navarro Carr, The Sound Table, Bar Manager
What was the name and recipe of your cocktail? Johnny Blood
Recipe: Rittenhouse Rye, Pommeau de Normandie, Lemon, Blood Orange Cordial, Angostura Bitters
What was the process like for coming up with the drink? Yes, I collaborated with the owner of the Sound Table (Karl Injex, who made the cordial) and my partner at the event (Cameron Reno). We did go thru several variations..but mainly simple proportion changes. I originally looked at the Scofflaw Cocktail for inspiration.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? I think the event is amazing! So much talent under one roof, and all for a great cause. I would buy a ticket to this event if I wasn't working it.
What's your Name, Restaurant Name, and Position? Adrian Fessenden-Kroll, Kimball House, Bartender
What was the name and recipe of your cocktail? Hopped Blood Orange Daiquiri
Recipe: Diplomatico Anejo, Aixa Bianco, Lime, Blood Orange Sherbet, Simcoe Hop Tincture
What was the process like for coming up with the drink? The drink came from David Chapman's creative mastermind. He started wanting to do a take on a Scofflaw, which turned into something more like a daiquiri.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? The guys I work for were all good friends with Ryan, and are still great friends with Jenny. I think what they are doing with Team Hidi is like nothing else you can find in any other city. The Hospitality community here is already so strong, it's amazing to know that we have this to bring us even closer together and to know that people are there for you, always, no matter what life throws at you. ________________________
What's your Name, Restaurant Name, and Position? David Chapman, Kimball House, Head Bartender
What was the name and recipe of your cocktail? Hopped Blood Orange Daiquiri
Recipe: 2 oz Diplomatico Anejo Rum, .75 oz Aixa Vermouth Bianco, .5 oz lime juice, .5 oz Blood orange sherbet (a rich syrup flavored with citrus zest with juice folded in), 2 droppers of simcoe hop tincture
What was the process like for coming up with the drink? Coming up with the drink was fun. I was assigned a really good aged rum and white vermouth to mix with. I wanted something refreshing with those ingredients, so I referenced the classic Scofflaw cocktail, which combines rye whiskey and dry vermouth with lemon juice and grenadine. I basically just took our specs for that drink and translated it to a rum drink that ended up tasting like a good daiquiri. In order to play off the rum a bit more and because it's citrus season, I swapped out the grenadine for a rich blood orange component. I love rum and citrus together, so this is a good time of year to work with the two. I added the hops to dry the drink out a bit more and add a pleasant, subtle bitterness in the finish.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? I love team Hidi. This was my second time working it, and I never want to miss it. It's a big party, but it's also a physical reminder of the community we as restaurant workers are a part of and the responsibility we have to each other. You look around the room while you're putting up really good drinks and food as quick as you can, and it's full of industry friends and regulars, and all the while there are people throwing up auction paddles and putting up huge amounts of money so The Giving Kitchen can continue the work of looking after us and keeping us on our feet if something goes wrong in any of our lives. The people who run TGK and the love they have for this city and its restaurant workers is the reason you get that group of talent in the room every time. Thanks to the TGK and all their volunteers for putting on the most fun, positive, and worthwhile event every year. ________________________
What's your Name, Restaurant Name, and Position? Brandon Kemp, The Bookhouse Pub, Bar Manager
What was the name and recipe of your cocktail? El Camino
Recipe: Resurgent Rye, Cynar, Campari, New Orleans Coffee bitters, Antica Carpano, Del Maguey Vida floater, Orange twist
What was the process like for coming up with the drink? I was inspired by simple plays on manhattan's and the boulevardier cocktail. Mild and bitter tones with a beautiful soft finish.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi has been an event that I hold dear to my heart. The ability to spring forth so much talent and love into one event is overwhelming-I mean GOD!!! There is not another event like. Its why I love this industry.
What's your Name, Restaurant Name, and Position? Kellie Thorn, Empire State South, Bar Manager
What was the name and recipe of your cocktail? Safe Passage
Recipe: Great King Street Scotch, Fino Sherry, Green Tea, Coriander, Lemongrass, Lemon Juice
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi is such a special event. A lot of us donate our time and talents throughout the year for various causes. This event gives an opportunity to raise money to help people in our vibrant hospitality community, and it is always an honor to get to serve beside all of these legends.
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What's your Name, Restaurant Name, and Position? Adam Rowe, Leon's Full Service, Bar Manager
What was the name and recipe of your cocktail? Dutch Revolt
Recipe: 1.5 oz Highwire Hat Trick Gin, .5 oz Boosma Cloosterbitter, .25 oz (3:1) Honey Syrup, .5 oz. Fresh Squeezed Grapefruit Juice, .25 oz. Fresh Squeezed Lemon Juice, 20 drops of Hop Bitters. Shake/double strain/garnish with a grapefruit peel
What was the process like for coming up with the drink? This cocktail came together pretty quickly. The first version was a touch too sweet for what I wanted so I dropped the honey and added a bit more bitters. The cocktail could be traced back to several classics but was not directly inspired by them.
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?
I am honored to be a part of a community of talented individuals that help to make Team Hidi happen every year. It shows how much we all appreciate one another and care for each other's well being. I look forward to being a part of Team Hidi for many years to come.
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What's your Name, Restaurant Name, and Position? Dan Durnell, Amer, Restaurant Manager
What was the name and recipe of your cocktail? Goose Got Me Loose
Recipe: 1.5 oz Fords Gin, .5 oz Gran Classico, .75 oz lemon juice, .5 oz Grapefruit sherbet (a syrup made from grapefruit juice and grapefruit oleo saccharum), .75 oz Goose Joose ( a Gooseberry syrup made with 5 oz gooseberries, 2 cups water and 2 cups sugar, blended)
What was the process like for coming up with the drink? Gin and citrus were born for each other so us being given fords gin and gran classico ( an orange forward amaro) my partners and I felt that a shaken sour cocktail would be best. Like most drinks we like to showcase to the public, this drink went through many variants. Each of the varients was a sour but balanced with different ingredients. We settled with a gooseberry syrup as gooseberries were something new to us at the time (and we love new toys) and we felt that a tart and earthy fruit would work nicely in a sour, thus we have "Goose Got Me Loose"
What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?
It’s hard to fully explain the how appreciative we are that the Giving Kitchen is an available resource for our staff and the wider restaurant community. The Team Hidi event was a great showcase to see the faces of many of the beneficiaries of the Giving Kitchens charity. What better way to raise money for such an essential charity than to eat great food and drink great drinks.
