Barry K. Johnson

Expert Interview: Barry K. Johnson

Behind the Mixologist

When did you decide to become a mixologist?
When I returned to NYC from the role of General Manager to the role of Actor. It made the most sense to keep a roof over my head.

What countries, places and environments inspire your style?
I am inspired by the natural beauty and flavor of fresh fruits, herbs and spices. Recipes influence my flavor pairings. I once created a cocktail at Gramercy Tavern inspired by their pastry chef, Claudia Flemings' Lemon-Lavender pound cake.

What are your signature drinks?
On the menu we offer Johnson's Soda. It started as a way to extend the Concord Grape season, and became so popular that we decided to keep it on the menu and change the flavor seasonally. I'm hoping to have Johnson's Rhubarb Ginger Ale ready for spring. Plus they are all gin based.

What is your beverage of choice? How do you make it?
Presently The Brunette. A cocktail that incorporates our housemade 44 cordial and espresso.

Do you drink it alone or are there foods you like to pair it with?
A great way to finish a meal and/or pair with dessert.

What is your least favorite beverage?
Vodka. What's the point? And with respect to our chef's Bavarian heritage...Kummel, a caraway flavored liquor.

Which cocktails do you recommend for spring, summer, winter and fall?
I think a properly made Ramos Gin Fizz is a fantastic representation of Spring. Summer, I think of fresh tomatoes, possibly a tomato water Martini. You cannot have just one Rickshaw, a cocktail I created that includes gin, lime juice, and basil syrup. During fall and winter, I find that the brown spirits comfort me. The recent discovery of Allspice Dram has excited me.

What trends have you been observing in the mixology world? What do you think about them?
I so appreciate the clever sensibility of these scientific cocktails, where familiar flavors are turned into "pop rocks" et al. I just don't have the patience. I prefer the classic.

What are your favorite gadgets to use when making cocktails?
Shaker and a bar spoon

What is your favorite ingredient to use?
Gin

What was your worst mixology disaster?
A Ramos gin Fizz exploding all over me in mid shake in front of guests.

What is your favorite cocktail to make at home?
Spirit, simply over ice or chilled. Odd infusions that involve mason jars.

What is your number one rule when making cocktails?
Keep it simple, and keep an open mind. No synthetic flavors, please.

What liquors should no home be without?
Gin, bourbon, Luxardo triple sec or Cointreau, and Campari are a good start.

What brands of vodka, gin, whiskey, etc. do you swear by?
PLYMOUTH Gin. I love any Pappy Van Winkle bourbon I can get my hands on.

What boutique liquor producers have you been impressed by?
Bluecoat Gin, D H Krahn Gin, Jean Marc XO Vodka, and Pikesvile Rye

What are your 3 best tricks, tips or techniques for creating cocktails?
Again keep an open mind. Use ingredients that you like to cook with. Practice. A good measured pour means a good, balanced cocktail.

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Expert Profile

A former actor with a gregarious personality to match, Barry Johnson directed the cocktail program at Atria. Johnson, who began working in the restaurant industry at age 14 was immediately drawn to the theatrics of hospitality and decided to attend East Stroudsburg University to pursue a degree in hotel/restaurant management. Upon graduation, Johnson moved to Philadelphia and began working with the Four Seasons Hotel Group. Acting as an assistant manager at Fountain Restaurant under esteemed Chef Jean-Marie Lacroix, he learned innumerable lessons about running a fine-dining establishment including attention to detail and the classic French definition of hospitality. Johnson then moved to New York to work at the restaurant 5757 before switching gears and moving to the Morton's of Chicago Steakhouse group. Johnson worked with Morton's for eight years, moving his way through restaurants in New York, Chicago, Dallas and Denver. After more than 10 years as a manager, Johnson decided he wanted to give the theatre another try, so he returned to New York and began tending bar to support his acting career. Johnson immediately connected with the role of a barkeep: the bar as his stage, he would perform for his patrons, and found himself (and his regular guests) drawn to the show he would put on every night. Johnson worked behind the bar at Gramercy Tavern, overseeing the cocktail program there. In November 2007, Johnson joined the team at Grayz as a bartender and jumped out from the bar to be a part of the restaurant's incarnation, Atria. At Atria, Johnson takes center stage, directing the cocktail program. He infuses his love for the classics with his own handmade concoctions, to create signature cocktails like Johnson's Soda, a rotating cocktail that incorporates the most seasonal ingredients. Inspired by the old cookbooks and cocktail books he pours over in his free time, Johnson pays homage to forgotten and classic cocktails at Atria's gin-heavy bar. Johnson's passion for classic, innovative and handmade cocktails made with the finest spirits and seasonal ingredients were showcased in Atria's well-balanced and exceptional cocktail menu providing guests with various choices to pair with modern, European cuisine.

(Photo courtesy of Gary Landsman)