Bartender Buddha: Michael Jablonski of Bonefish Grill in Newington

Our Q&A with bartender Michael Jablonski

By Melissa Byron

10:35 AM EDT, October 17, 2013


Michael Jablonski
Found at: Bonefish Grill (Newington)


What ingredients do you want to see used more often?

I think muddling fresh fruit into cocktails makes a huge difference and gives a beverage a more distinguished flavor. Here we muddle blackberries, raspberries, watermelon, cucumber, mango, even herbs such as basil, sage and mint. We muddle Roma tomatoes for our bloody Marys. When we make drinks we rarely get them sent back. I used to think it was a pain to muddle, it's a lot of prep work but seeing the result makes me want to come in on my day off and have a drink.

What cocktails are you making for fall?

We do our version of the apple-tini. We used apple infused vodka, honey, fresh cinnamon a splash of apple juice and a slice of apple. We also make "Bee's Knees" martini. It's gin-based with honey simple syrup, basil, lemon and apple juice. This is our transitional drink into fall. Looks and tastes like summer but has fall ingredients.

Tell me about your happy hour.

We open at 4 and we are packed by 4:30. It's so busy, it's great. Our happy hour is not only cost effective, it's VFW prices. You can get a Stoli and soda for $3.50 and any of our house wines for $3 from 4 till 6:30pm.

What's a drink that's worth the splurge?

I'm one who likes to splurge on a Black Cadillac (Café Patron with a Bailey's floater). Full of calories but totally worth it. You gotta indulge sometimes.