What happens when an aspiring chef discovers his palate has as much of a passion for cocktails as food? They kick up drink mixing to a new taste level!
The Bartender
Danny Barragan’s extensive kitchen experience climbed to Sous Chef in a Michelin-starred establishment. Then… he walked away. He made a deliberate decision to exit the kitchen and explore the broader hospitality industry. His goal? To open and operate his own establishment.
His culinary journey continues today. Along the way, he embraced a deep appreciation for working in a bar in front of and for appreciative customers.
Lulu and I met Danny years ago and actively seek him out wherever he’s mixing. We regularly enjoy his flavor combinations at the bar inside Mister O’s in Studio City, California. During the pandemic and beyond he, and his father Chris, designed intimate bar pop-ups with a different theme. We’re always ready for the next new cocktail experience he dreams up.
Danny’s “style” combines his Italian and Mexican heritage, deep love of food, and appreciation of fresh (often foraged) ingredients, with the transformational effect of cooking. The result is a sublime elevation of seasonings and textures.
Like most chefs, Danny’s palate is broad. His unique process is often complex, and he’s as comfortable with a savory drink profile as he is with sweet sips. For a cocktail connoisseur who loves to experience deeply layered flavors, Danny is a dream bartender. One glass of his latest creation is enough to turn a casual customer into a devoted Danny Barragan follower.
Stirring Things Way Up
Danny’s presented his featured drink to me where he can be most often found – at Mister O’s. His Negroni Cacio e Pepe is a culinary-driven Negroni that shares absolutely zero ingredients with a classic Negroni, combines Italian and Mexican influences, and – one taste tells you – it is undoubtedly a Negroni.
Negroni Cacio e Pepe doesn’t just pay homage to its namesake – it’s a flat-out offspring.
The Transformation
Danny starts by whipping up a luscious, classic cream sauce of Parmesan, cream, and crushed peppercorns. Then, he re-purposes the sauce as a clarifying agent with Mal Bien Lucio Morales Lopez – Espadin in the form of fat-washing. Yes – mind blown. Fat washing with a cheese sauce. Hang with me. It gets better.
The final cocktail stirs the washed Mal Bien, a bit of Cynar 70 (as a substitute for the Campari,) and Luxardo Bitter Bianco. The long, even bitter of the Luxardo extends the profile well into the after-taste. Naturally, he garnishes the drink with a thin shaving of parmesan and a tiny touch of freshly ground pepper.
The Recipe
Negroni Cacio e Pepe by Danny
Mezcal Mal Bien Lucio Morales Lopez – Espadin, parmesan-washed
Cynar 70
Luxardo Bitter Bianco
Garnish:
parmesan slice
fresh crack peppercorn
A Sublime Sip
This negroni-not-a-negroni is outstanding. The rich spice of the pepper is the front of the bouquet, followed by the sharp and pleasantly bitter flavors of the cocktail. The palate opens up to the herbal nature of the Cynar. The mouth-feel is luxurious; sipping a bit larger and holding it on the tongue reveals a monumental smooth texture from the wash with its parmesan and cream notes in this jewel-toned drink.
Mezcal. Parmesan. Cynar. Bitter Bianco. Nothing in common with a Negroni, yet everything from its heart. It would be challenging to make this cocktail last an evening or even a half hour. Everything about Negroni Cacio e Pepe makes you want to return to explore what it has to offer.
Nightcap
Some people drink to enhance their food. Some eat to augment their cocktail sips. Danny Barragan teaches his customers to appreciate a harmonious balance between the two. His next creation might solve world peace.
Danny Barragan (@when_fernet_met_tequila) can be found at Mister O’s most nights. If you order a Negroni Cacio e Pepe, tell him you heard about it from Salt, Sweet, Spirits.
#MezcalMalBien, #cynar, #luxardo, #LuxardoBitterBianco, #negroni
So Many Cocktails, So Little Time
Did we pique your curiosity? Did we get your taste buds all in an uproar? If yes, then GOOD. That’s our mission.
Hi there, We’re Tracy “Ty” Hall and Lisa “Lulu” Hall. We drink adult beverages.
We absolutely love food and drink. We think the best table at a restaurant/bar is – where else? – at the bar. For us, one of the best parts of our weekend is watching someone behind the stick move at lightning speed, mixing and shaking – especially when they are concocting something new and delicious.
Over the years, we’ve made friends with so many bartenders and restaurant managers, and eat/drink establishment owners, we thought it was time to share the adventure. We started our Instagram channel (follow us please) in 2019 and pivoted our blog this year from food to (mostly) all cocktails.
So glad you found us! Now comes the big pitch. We want to feature you and your cocktail on our blog. Are you a bartender with a fantastic recipe you want to talk about? Are you a bar manager with an amazing story? Just leave a comment below.
Salt, Sweet, Spirits. 