Ask an Insider is an interview series that talks to the people that make, serve, shake, sip, pump, pour, crush, distill, and bring life to this industry.  (For other interviews in the series, click the Ask an Insider tag at the bottom)

Sother Teague, Beverage Director
Amor Y Amargo

Sother Teague

Where are you currently working and how long have you been there?
Currently I’m the Beverage Director at Amor Y Amargo on 6th street at A in NYC’s East Village. It’s the most unique bar I’ve ever been a part of. It’s intimately small, only 13 seats. We’re a bitters tasting room with over 30 tincture bitters (think Angostura and Peychaud’s, as well as several more modern flavors like Chocolate Mole, Sriracha or celery) and we have close to 90 potable bitters (AKA amaro’s like Campari, Cio Charo, and a host of Fernets). We don’t use any juice so none of the drinks are shaken. All of our drinks are basically “brown, bitter and stirred”. There are only 2 ingredients on my bar that are non-alcoholic, water and bubbly water. So the drinks are pretty stiff. Additionally, we’re a “General Store” of sorts. We sell bitters, bar ware and cocktail books. We also teach classes about bitters, amaros and vermouth. It’s amazing.

What is it about bitters that capture your attention?
Bitters have long been a key ingredient in cocktail preparation. The original cocktail, the Old Fashioned, was cited simply as “Sugar, Water, Spirit and Bitters.”  Now that bitters are undergoing a renaissance, there are literally hundreds of choices on the market. If we use that “recipe” as a template, there is no limit to the number of Old Fashioneds that we can make. Classically, Rye, Angostura, a sugar cube and a splash of water can become Rum, Demerrara sugar syrup and Tiki bitters (Island spices like nutmeg and mace). A rum Old Fashioned is not to be beat. The combinations are limitless. The enormity of flexibility that bitters have is what captures my attention.

Tell me about the concept of Amor y Amargo, specifically how you’re not using citrus or syrups?
We remain true to the spirits: amari, vermouth and bitters, by not adulterating them with juice or syrups. We pay close attention to the ABV% of each product and do our best to blend drinks that are balanced and palatable (obviously with a slant toward bitter). Also, by only using ingredients that come from a bottle, it means that we can make any drink that we’ve ever made at any time. It also means that our guests have a great chance at making our drinks at home. We’ll gladly write you the spec and you can pick up the bitters at AyA and grab everything else you need at the liquor store. Win, win.

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Tags: Amor Y Amargo, Ask an Insider, Bitters, Dram, East Village, ggadex, NYC cocktails, Pouring Ribbons, Sother Teague