In our #ThirstyThursday series, TIPSY AND TAN, we ask consummate mixologists from New York City’s white-hot new restaurants and bars to create OC-exclusive drinks for our readers. Drinking on the job? Don't mind if we do...
Housed in the cavernous old Nabisco factory in South Chelsea, Toro is a Barcelona-style tapas restaurant helmed by James Beard Award-winning chef Jamie Bissonnette and co-chef Ken Oringer. These culinary masterminds experiment with traditional tapas preparation and local ingredients to create an eclectic menu of mouth-watering items ranging from smoked beef heart to fried bass bones.
Meanwhile, the cocktail offering is decidedly more focused, taking inspiration from the Spanish staple, the gin and tonic. Bartender and alcohol aficionado Chrissy Hassel was quick to explain how different gins are manufactured with different botanicals, and therefore work better with their own specific flavor pairings. For Toro’s OC-exclusive creation, the Juniper Bangkok Smash, Hassel chose a juniper-rich gin that could stand up to the curry and lime flavors of the drink. Don’t worry, it goes down easy.
Name: Chrissy Hassel
If this drink had a soundtrack, what would it be? “Welcome to the Jungle” by Guns N’ Roses
Best place to get day drunk: I love grabbing a bottle of rosé, going to Fort Greene Park, and people watching.
Hangover cure: Sleep. Eight hours, man!
Your summer getaway: Rockaways. Big time
Favorite summer tradition: Tales of the Cocktail. It’s in July in New Orleans and it’s a week-long cocktail event. And Camp Runamok. It’s a place for bartenders to learn about whiskey and bond together.
What are some red-light signs that someone’s been overserved? Ordering a Grey Goose vodka instead of a Grey Goose and soda… [Laughs]
Are there any personality traits that are essential to a being a bartender? You have to be personable and humble. We’re in the business of serving people, helping people, and giving people what they want. At the end of the day, it’s our job to take care of people. That, and passion.
Exclusive Recipe: Juniper Bangkok Smash
OC Alcohol Scale*: 6.5
“It’s a standard 2 oz. pour and it goes down pretty easy.”
1. Begin with 2 oz. Blue Gin.
2. Add 1 oz. of Cointreau and 1 oz. of lime juice.
3. Squeeze 1 half blood orange.
4. Add 1 half teaspoon of green-curry paste.
5. Smack the Thai basil to “wake it up” and then add 5 leaves.
6. Fill a tall glass with crushed ice and strain the drink into the glass.
7. Garnish with some fresh Thai basil and serve.
*OC's Alcohol Scale ranges from 1 ("like sippin' from a juice box") to 10 ("take me home—right now").
Want a second round? See more Tipsy and Tan HERE
Housed in the cavernous old Nabisco factory in South Chelsea, Toro is a Barcelona-style tapas restaurant helmed by James Beard Award-winning chef Jamie Bissonnette and co-chef Ken Oringer. These culinary masterminds experiment with traditional tapas preparation and local ingredients to create an eclectic menu of mouth-watering items ranging from smoked beef heart to fried bass bones.
Meanwhile, the cocktail offering is decidedly more focused, taking inspiration from the Spanish staple, the gin and tonic. Bartender and alcohol aficionado Chrissy Hassel was quick to explain how different gins are manufactured with different botanicals, and therefore work better with their own specific flavor pairings. For Toro’s OC-exclusive creation, the Juniper Bangkok Smash, Hassel chose a juniper-rich gin that could stand up to the curry and lime flavors of the drink. Don’t worry, it goes down easy.
Name: Chrissy Hassel
If this drink had a soundtrack, what would it be? “Welcome to the Jungle” by Guns N’ Roses
Best place to get day drunk: I love grabbing a bottle of rosé, going to Fort Greene Park, and people watching.
Hangover cure: Sleep. Eight hours, man!
Your summer getaway: Rockaways. Big time
Favorite summer tradition: Tales of the Cocktail. It’s in July in New Orleans and it’s a week-long cocktail event. And Camp Runamok. It’s a place for bartenders to learn about whiskey and bond together.
What are some red-light signs that someone’s been overserved? Ordering a Grey Goose vodka instead of a Grey Goose and soda… [Laughs]
Are there any personality traits that are essential to a being a bartender? You have to be personable and humble. We’re in the business of serving people, helping people, and giving people what they want. At the end of the day, it’s our job to take care of people. That, and passion.
Exclusive Recipe: Juniper Bangkok Smash
OC Alcohol Scale*: 6.5
“It’s a standard 2 oz. pour and it goes down pretty easy.”
1. Begin with 2 oz. Blue Gin.
2. Add 1 oz. of Cointreau and 1 oz. of lime juice.
3. Squeeze 1 half blood orange.
4. Add 1 half teaspoon of green-curry paste.
5. Smack the Thai basil to “wake it up” and then add 5 leaves.
6. Fill a tall glass with crushed ice and strain the drink into the glass.
7. Garnish with some fresh Thai basil and serve.
*OC's Alcohol Scale ranges from 1 ("like sippin' from a juice box") to 10 ("take me home—right now").
Want a second round? See more Tipsy and Tan HERE