Tools of the Trade is a series in which we ask chefs, bartenders and other restaurant folks which tools they simply can't live without.
Alex J. Berliner/ABImages Christiaan Rollich
Christiaan Rollich has a lot to juggle. As head barman at all three of Suzanne Goin and Caroline Styne's restaurants, Rollich has to keep the drinks flowing at Tavern, Lucques and now at A.O.C., where earlier this year he launched an all-new cocktail program (in its former location, the restaurant had served only beer and wine).
With all those bars and all those cocktails, we figured it would be interesting to see what tools Rollich can't do without. When I first asked him about the tools he uses, Rollich said, "My tools are my syrups and tinctures. The tinctures are fairly easy to make, but they do add an extra layer to every drink I make." With that in mind, we asked him for a recipe -- and he gave us one for homemade cola. It's a project for sure, but it will give you enough for a lifetime of use, unless of course you're planning on opening a bar (or three). But first, Rollich gets mystical about a chef's knife ...More »