When Tony Abou-Ganim first took up tending bar at the Brass Rail in Port Huron, Mich., he thought it was just a temporary gig, said Jim Meehan in GQ.com. But he fell in love with the “ritual,” eventually moving to New York, where he “made a name for himself” working for a then-unknown Mario Batali.
In San Francisco, where he reopened Harry Denton’s Starlight Room, Abou-Ganim created a signature drink “inspired by the Crusta—a 19th-century libation served in a citrus peel–lined, sugar-rimmed glass.” He replaced the cognac with spiced rum and named it after a San Francisco icon. Recipes for both this and another rum drink, named in honor of Abou-Ganim’s first job, are in his new book, The Modern Mixologist (Agate Surrey).
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