News
Bryan Tetorakis—Rogue 24 & Gypsy Soul
December 5, 2014
Bryan’s cocktails are what he calls “a little cheffy.” Maybe that’s because he’s a culinary school grad. Take The Martyr, for example. It combines bourbon, fermented pineapple, Cocchi Americano, piloncillo sugar, lime, smoked paprika and celery ribbons. The drink won him Rising Star status in Star Chefs this November, and is inspired by tepache, a moonshine of sorts made from fermenting pineapples in buckets for three days. “Everybody’s trying to find the next big ingredient,” he tells us. “This constant push, plus consumer education is putting DC in a cocktail baby boom.” You'll also find him playing with liquid nitrogen and other toys that'll leave you talking about his drinks.
