Bartender, I’d Like a Classic, or Maybe a Specialty Drink
Now, basking in the glory of its first Michelin star, Longman & Eagle restaurant and whiskey bar is trying to up the ante. With a background in fine dining and a worldly approach to flavors, Longman’s principal bartender, Derek Alexander, has taken gourmet out of the kitchen and put it behind the bar.
On a recent morning, which started by stirring a pot and ended with pouring a drink, Mr. Alexander offered his ideas on rye’s resurgence, reinterpreting the classics and creating the perfect winter cocktail. This interview has been condensed and edited.