Meet Your Mixologist: Steve Olson of Viktor & Spoils
I just want to make people happy. It’s about good drinks.
Steve Olson has been in the service industry for over 40 years. Starting as a waiter, he has worked in all facets of the business, making his mark with his knowledge of spirits. He teaches, lectures, and writes about all manner of beverages, runs an intensive training school called the Beverage Alcohol Resource (BAR) Program, owns consulting firm AKA Wine Geek, and has designed beverage programs all over the world at such high-end venues as the Borgata and Grammercy Tavern. In short: he knows his stuff.
His current project is heading up the cocktail program, along with Andy Seymour and Leo DeGroff, at the new Lower East Side taqueria and tequila bar Viktor and Spoils in the Rivington Hotel. Find your way past the unmarked door covered in Spanish bills and you’ll find yourself enjoying creations by one of the world’s leading experts on tequila and mezcal.
Olson focuses on high quality handcrafted cocktails that are flavorful, accessible and fun, but don’t call him a mixologist. “I would never use that word,” he tells us. “I’m just a server. Calling myself a mixologist makes it too special. I just want to make people happy. It’s about good drinks.”
"Good" is the key word. Viktor & Spoils has curated the highest quality selections of tequila and mezcals from 13 different types of agave from 9 different states in Mexico. The signature drink and Olson’s recommendation for newbies is the Oaxacan Dream. Made of Vida Mezcal, pineapple juice, cranberry, lime, and agave, it tastes like a grilled pineapple.
For more serious connoisseurs, there is the $69 Decadent Daisy, made with Don Julio 1942 Anejo Tequila, Grand Marnier 100th Anniversary, Del Maguey Santo Domingo Albarradas Mezcal, fresh tangerine, fresh lime and agave. For those looking for something more classic, try the margarita Smokey Daisy, a blend of Siete Leguas Blanco, Del Maguey Vida, Grand Marnier, fresh lime, and Agave Nectar.
All drinks are perfect compliments to chef John Keller’s creative take on authentic Mexican fare and Olson serves up a variety of spirits for those not interested in tequila. All sound complicated, but don’t expect to wait too long at the bar. “We do things fast and furious here,” Olson says. “In the two and a half months we’ve been open Viktor & Spoils is getting better everyday.”
