Bartender Buddha: Meet Those Shaking Up The Connecticut Cocktail Scene
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Jeff Hodson, Viron Rondo Osteria
Jeff Hodson of Osteria in Cheshire says the trick to inventing a specialty cocktail is getting to know your ingredients: "All cocktail making is basically a base liqueur and always a base spirit. The liqueur is what gives your drink its dynamic flavor while the spirit will mellow it out. A lot of it is very intuitive.
"I've been a mixologist for a long, long time," says Hodson -14 years to be specific. Hodson has worked mainly in Fairfield County before landing at Osteria by chance. His friend was hired as Osteria's bar manager and after Hodson helped set up the bar and their specialty cocktail menu, he stuck around.
He wishes he could do more infusions.
"Space-wise I don't have room to do infusion jars they way I want to do it," says Hodson. Some of his favorites are cinnamon whiskey, vanilla bean vodka and a pineapple tequila - "I make a ridiculous margarita with that."
"If I was on the other side of the bar... that would be the kind of cocktail I would want. I want something made with passion."
Read more about Viron Rondo Osteria's food and drink here.
--Suzie Hunter, email@example.com