Drinking in America

Manhattan is a serious town filled with serious people. It’s no joke. And right smack in the heart of it all is Compose, and this place is serious about their cocktails.  In fact, each day, starting at 8:00 a.m, you can reserve a seat at the bar. 8:00 a.m. Like I said, no joke. Behind the bar at Compose, you’ll find Eamon Rockey. Put yourself in his hands and you’ll get one serious cocktail.

Which 3 words best describe Compose?

Tradition, Refinement, Fun

I walk into Compose for the first time. Do you have a signature cocktail that I have to order from you?

I’d order a Pisco Sour; I’ve been working on my rendition for over a year and I finally feel good about it!

We had the martini trend. The single malt scotch trend. The single barrel bourbon trend. The high-end tequilas. What’s next for 2011?

Barrel Aged Cocktails seem to be headed into a trend-like category.  Last year, my team and I clarified a few gallons of lime juice and made a barrel-aged daiquiri that we still have in the cellar.  It is delicious.

With more and more people calorie counting their cocktails have you been serving lighter cocktails?

I am happy to tailor the drinks I make to suit nearly anyone’s preferences, but flavor, aesthetic appeal and balance are always the most important considerations for me.

What’s the best thing about bartending at Compose?

The best thing about bartending at Compose is that we are not just bartenders; we are sommeliers, psychologists and dream-weavers.

Are you experimenting with any new ingredients?

Our Kola Soda is expressive, delicious, and a great example of the lengths to which we are prepared to go to improve even on the seemingly standard or mundane ingredients behind a bar.

Somebody asks you what you do for a living. Your answer – bartender or mixologist?

For me, bartenders are responsible for managing a bar and the experiences of the people in it.  The term mixologist seems to only imply a study of combining spirits; there is a place for that, but Compose values hospitality as much as skill.

Most memorable night behind the bar was when _______.

The entire bar erupted in laughter and clapping as every bartender at Compose each shook two Pisco Sours in unison until our hands nearly froze

What’s your favorite drink to serve right now?

A properly made Tom Collins is my favorite drink to serve right now; I plan on drinking them all summer long, and like the Daiquiri, it is a truly beauty in simplicity when well made.