HTC BARTENDER
HTC Bartender Denise Wilcox was pursuing a career in theater production when she took her first restaurant job. While working as a hostess 15 years ago, her manager asked if she wanted to learn how to bartend. The more she mixed cocktails, the more she wanted to learn. She began studying and creating new drinks of her own. What started out as a side gig became her primary job.
She joined the Union 10 years ago at the Rainbow Room’s Bar SixtyFive.
Denise’s mixology philosophy is to “get behind the stick” — she says there’s no better teacher than mixing and making your own drinks.
Denise’s signature cocktail, La Bacca, is a twist on a classic Negroni. She came up with it after a three-week trip to Italy last fall. The cold weather had her hungering for summer, so she wanted to make a drink that feels like sitting by the pool and enjoying the sunshine.
La Bacca (The Berry)
INGREDIENTS
1.25 oz Grey Whale Gin
1.25 oz Cocchi Rosa infused with strawberries
1 oz Poli Gran Bassano Rosso Vermouth
4 dashes of Fee Brothers Foamer (or vegan foamer)
FOR INFUSION
- Place one bottle of Cocchi Rosa with one cup of cut strawberries in a glass container.
- Refrigerate for at least 48 hours (up to 4 days).
- Strain strawberries.
- The infusion will be good for 1 month if kept in the refrigerator.
PREPARATION
- Mix all ingredients in a shaker tin and add ice.
- Shake vigorously.
- Strain into coupe glass and sprinkle with strawberry powder.
