February / March 2007

Amy Rougey

These days mixologist Amy Rougey has had her hands full, and not just with lime wedges and shakers. Not only is she a proud mother, she recently opened Emerson's Restaurant in the small town of Babylon Village, on the south side of Long Island. Here Amy and her husband Pierre live a new life away from the bustle of the city, spending their time with their son and two year old daughter, whom the restaurant is named after.

Born and raised in New York, Amy has worked in many establishments in the New York area including Tar Bar, Madison Bistro and Copa Cabana, so being behind the bar at her new restaurant feels more than comfortable. At Emerson’s, she mixes drinks made from premium, naturally crafted spirits, using fresh organic juices, fruits and produce.

Amy is interested in the “revolution of the cocktail,” and talks about the pioneers who have strived to educate others on the art of mixology and preserve the history of the American Cocktail. She finds inspiration in other mixologists such as Dale DeGroff, and values the significance of the cocktail as an American tradition. She believes the cocktail scene is very important because a restaurant’s cocktail menu can often define its personality.

From her experience behind the bar, Amy finds that sugary sweet cocktails are not as popular as they once were; today, her customers want simpler, traditional “real martinis.” She believes that the trend is leaning toward the “older” drinks and handcrafted cocktails. Amy jokes about the first drink she ever had to make behind the bar, “I was in bartending school and we were learning how to make an old-fashioned… They tell you that an old-fashioned is one of those drinks you will never have to make, but of course that was the one of the first things anyone ever ordered from me!”

At Emerson’s you will find Amy mixing up her classic cocktails, and if you are in the area, make sure to stop by and have her make you one of her famous Lavender Martinis!

Lavender Martini 2 oz Square One Organic Vodka 1 oz Organic Vanilla-Lavender Syrup* 1 sprig of mint Pour vodka and syrup into mixing glass with ice. Shake until icy cold and serve up in a martini glass with organic vanilla-lavender sugar and garnish with sprig of mint. *Syrup Recipe 1.5 cups of water 3 tablespoons organic evaporated cane sugar 1 moist vanilla bean, preferably Mexican or Bourbon (Madagascar) dried organic culinary lavender In a small saucepan, combine the water and sugar. With a thin sharp paring knife, split the vanilla bean lengthwise in half. Scrape out the seeds and add the seeds and bean to the pan. Simmer over moderate heat until reduced to 1 cup, about 10 minutes. Let cool, then discard the bean.