Page 34 December 2 0 1 4 Local spirit maven is the character behind the cocktail By Amanda Savage Full name: Travis Nass Position: Spirit Guide of Last Drop at the Hermosa Where was your first job? I worked as a paperboy in Alaska when I was 12. When did you get your start in the bar business? My first bartending job was at Benihana, filling in when they were short-handed. Where may have people seen you around town? At a vintage store or antique store, Cartel Coffee, a dog park or a farmers market. But in all likelihood: a bar. How do you spend your free time? Hugging my wife and my dog. What’s your guilty pleasure? Flower Child What’s a fact people might not know about you? I used to be a teppanyaki chef at Benihana. What is your favorite thing about being a bartender? Making people’s day better. Nobody goes to a bar to feel worse and I feel very lucky that people choose to come visit us for that. What about your least favorite thing? Cutting people off. It is an awkward situation for everyone. Don’t make me do it. If a bartender puts water in front of you, drink it. If a bartender puts food in front of you that you didn’t order, it is time to stop drinking and call an Uber. If you could only pick three things that embody a great bartender, what would they be? A great bartender is a gracious host, with an amazing memory and is great at multitasking. What’s the oddest request you’ve ever gotten from a customer? The most recent weird requests that I can remember are warm milk by the pool, and a Shiraz and Coke. It’s a given that as a bartender you get hit on, or see others get hit on, what is the worst pickup line you’ve ever heard? Any. Chances are if you are using a line, it is the worst. What’s your go-to drink when you’re out? I don’t really have a go-to drink. I think it is my duty to drink everything, so I switch it up a lot. Lately, it has been a lot of agave and cane spirits. Where are some of your favorite local spots to hang out at (besides Last Drop, of course)? I usually end up at Crudo, Shady’s, The Gladly or The Parlor since they are all just down the street from work. And I have been loving the Linger Longer Lounge lately. What’s your favorite cocktail from Last Drop? The Fernet-Me-Not is all of my favorite things in a glass. Ransom Old Tom Gin, Fernet Branca, Yellow Chartreuse and AZ Bitters Lab’s Orange Sunshine Bitters. A great nightcap and a nice contemplative sipper. What’s a festive winter/holiday drink everyone should try? (Please include a recipe.) I am a huge fan of flips. They are a really old style of drink made with a whole egg, similar to egg nog but without the cream. They can be made with pretty much any spirit or liquor; here are two of my favorites: SHERRY FLIP • 2 ounces sherry (Pedro Ximenez or Oloroso) • 1 whole egg • grated nutmeg, for garnish Shake like hell, strain into a port glass. Garnish with fresh grated nutmeg. RUMCHATA FLIP • 1 1/2 ounces Rumchata • 1/2 ounce Fernet Branca • 1 whole egg • grated nutmeg, for garnish Shake like hell, strain into a port glass. Garnish with fresh grated nutmeg. It’s your day off, you have nothing to do, money is not an object – what would you be doing? Hugging my wife and dog – with a cocktail. And maybe some jerky, or pickles. Travis Nass is the man behind the cocktails at Last Drop at the Hermosa Inn.

Page 35 December 2 0 1 4 602-956-0178 4144 E. Indian School Merry Christmas from the Tee Pee q q q q closed Christmas Day Order your tamales and book your holiday parties today! www.theforgepizza.com 602-955-0334 2502 e camelback road phoenix EAT DRINK biltmore fashion park EASTSIDE + HANDCRAFTED PIZZA Create a seasonal cocktail for every festive occasion INGREDIENTS • 1 ounce spiced pear infusion (see recipe below) • 6-8 ounces apple cider, heated • 1 cinnamon stick, for garnish • 1 pear slice, for garnish SPICED PEAR CIDER SPICED PEAR INFUSION • 4 pears, cored and halved • 1 liter 10 Cane Rum • 3 cinnamon sticks • 2 whole anise stars • 2 vanilla beans (split lengthwise) • 1 tablespoon whole cloves • 1/2 cup raisins • Heat oven to 350 F. Wrap cored and halved pears in aluminum foil. Roast for about 25 minutes, or until softened. Once cool enough to handle, cut into slices. In a clean, dry jar, combine sliced roasted pears and remaining ingredients. Let it sit for 48 hours. If a stronger pear flavor is desired, let it sit for another 48 hours. Strain the mixture and then bottle it. • Fill a coffee mug with hot apple cider and add Spiced Pear Infusion. Garnish with cinnamon stick and pear slice. INGREDIENTS • 1 cup milk • 2 tablespoons sugar (or to taste) • 1 ounce water • 1 tablespoon unsweetened cocoa powder • 1/4 teaspoon vanilla extract • 1 1/2 ounces Godiva chocolate liqueur • 3 mini marshmallows, for garnish • gourmet chocolate pieces, for garnish PREPARATION • In a saucepan over medium heat, combine the milk, sugar, water, cocoa powder and vanilla. Stir constantly until it starts to boil. Place in fridge until completely cooled. • Combine the cooled hot chocolate and chocolate liqueur in a blender with 4 ice cubes. Blend until smooth. (Add and blend additional sugar, if needed.) Pour the blended mixture into a glass. Garnish with mini marshmallows and chocolate pieces. FROZEN HOT CHOCOLATE INGREDIENTS • 1 ounce Grand Marnier • 1 ounce passion fruit liqueur • 3/4 ounce passion fruit puree • 3/4 ounce orange juice • 2 dashes of Angostura Bitters • 1/2 ounce pasteurized egg white • 1 ounce champagne • orange twist, for garnish • ground nutmeg, for garnish PREPARATION • Combine the Grand Marnier, passion fruit liqueur, passion fruit puree, orange juice, bitters and egg white in a cocktail shaker with ice. Shake vigorously for 10 seconds. Add about an ounce of champagne to the mix and stir. Strain the mixture into a martini glass. Garnish with orange twist and a sprinkle of nutmeg. PASSION ROUGE Recipes from Kim Haasarud’s book 101 Sangrias and Pitcher Drinks