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Greg Morales
By Natalia Otero
Being a bartender, for Greg Morales, manager of 1001 Restaurant & Bar in West Hartford, Connecticut, is not just about alcohol. For him, a cocktail is like creating a work of art. Morales ensures that each cocktail not only tastes delicious, but also looks beautiful. Even the name has to be attractive. After a 10-year career, and 12 working in the industry, he has managed to perfect the consistency of his cocktails, in all their dimensions.
It's been a month and a half since 1001 Restaurant opened its doors and the cocktails have been a hit. Morales says consistency is key – he is meticulous with the measurements and ingredients.
He cares about the quality of the herbs and the fruits. He experiments with blueberries, blackberries, strawberries, basil, thyme, mint, sage. He makes sure that they are fresh.
“My measurements are special and I have spent a lot of time making sure everything is consistent, to make sure that if someone tries a cocktail once, they get the same flavor later. I don't replace products I like, nor do I use substitutes. I think that's why people love the cocktails I make,” Morales says.
One of the most popular cocktails is the Angry Flamingo, as reinvented by Morales. It's a fresh take on the Spicy Paloma, made with Luna Azul Blanco, El Silencio Mezcal, Lilet Blanc, fresh lime, fresh grapefruit, cranberry, and most importantly, served over jalapeño cucumber ice cubes that Morales makes in-house. And topped off with a splash of Club Soda.
“It's known as Spicy Paloma, but I call it Angry Flamingo because if you don't pay attention to the cocktail, the longer it sits there, the angrier or spicier it gets,” Morales says.
For this upcoming spring season, Morales recommends one of 1001 Restaurant's most popular cocktails. It is called “Once Upon a Time in Mexico,” and it is a reinterpretation of the Mexican Mule. He does it with the same Mexican touch, but more botanical: he replaces the lime with lemon, adds blackberry and sage, obtaining a floating flavor from ginger.
Morales says being a bartender should not be motivated solely by money.
“The cocktail business is very profitable, that's definitely how it has been for us. Above all, it is about the way you promote yourself, making sure your cost-benefit is efficient and doing it well: if you are good, people will buy more than one.”
Natalia Otero is a freelance writer based in Bogota, Colombia.