Meet Your Mixologist: Dushan Zaric
"We were bartenders before mixologists existed. We gave birth to the mixology movement. It was us and a few other guys," says Dushan Zaric, an extremely established New York City bartender and mixologist, and co-owner of renowned cocktail establishments Macao Trading Co. and Employees Only. Sitting at the bar at Macao Trading Co., Zaric reminisced about starting his life in the bar industry, traveling for cocktail inspiration, and putting his expertise on the mixology map.
How did you get into bartending?
I was an immigrant and couldn't find work in the field that I went to school for, so the restaurant was the next best thing. I fell in love with the lifestyle. Being behind the bar seemed very natural to me, so I stayed there.
Let's talk about Macao. How did you come up with the cocktails there?
This is a very unique cocktail program. We were bartenders before mixologists existed. We gave birth to the Mixology movement. It was us and a few other guys. When we create menus, we keep in mind that a cocktail menu is like a food menu. You have to think about several different things. Macao was a total challenge because you could not pinpoint any historical Macanese cocktail culture to draw inspiration from. We went to Macao in China and we researched the food and flavors, the vibe and the feel of it. We came back and created what we thought would be an original Macanese cocktail menu. This is progressively our best work because everything you see here is custom made.
What is your favorite cocktail to make at the moment?
Right now it's the Malena (at Macao Trading Co.). The name Malena is referring to the movie in which the star is Monica Balucci the actress. Her voluptuous figure and femininity inspired me to make the drink so luscious and round. You have Wild Turkey Rye Whiskey, Campari and Port Wine. It's a negroni variation but not necessarily, the measurements are not the same. There is some orange blossom water, orange bitters and ground cinnamon on top. It's a wintery drink, it's delish. Served on the rocks. Very complex, very good aperitif.
What is your favorite spirit to work with at the moment? What about non-alcoholic ingredients?
I like working with Calvados. It's very seasonal and great for the winter. I get inspired by the alcohol I am using, and build the body and structure of the cocktail around it. My favorite non-alcoholic ingredient is ice.
Why do you think being a bartender or mixologist is becoming such a cool profession?
It's the way bartending is being taught. People have a greater appreciation for the art of creating cocktails and what it takes to be a great bartender. There is a respect for the lineage of American bartending.
