Employees Only Sydney celebrates first birthday
In 90s era New York City, Dushan Zaric was a young single bartender, living in a beautiful apartment with fellow bartenders.
The gentleman often threw parties in their home, a weekly ritual that began to draw more and more of a crowd, until there were lines of people waiting to get in. These lines were often filled with uninvited strangers, drawn only by the legendary status of the apartment’s parties.
It was after one of these parties that Zaric and his colleagues-turned-business-partners decided they should open their own venue. This was around the time that the city’s mayor had just outlawed smoking inside bars.
“It was a different time,” reflected Zaric. “There was a loophole in that law which stated, if all the employees are owners, then you can allow smoking. So we said, why don&#;t we open a small place where only we would work? We are all employees, we’re the owners and people can come and still smoke and we will always have business… that was the idea.”
And so the very aptly named bar Employees Only was born. But as they started to build on their idea and create the space, New York state law followed the mayor’s a
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In late , a few guys named Simon Ford, Dushan Zaric, and Jason Kosmas launched a booze line under the banner 86 Company Spirits. For those of you who don&#;t know, 86 is restaurant slang for either we&#;ve run out (&#;86 lobster, we&#;re subbing shrimp&#;) or we threw someone out (&#;Guy on 22 was drooling like a basset hound and tried to pay in nickels, so we 86&#;d him.&#;)
All three of these guys come from the bar, and wanted to create a spirits company specifically accommodating to bartenders. So in this case, the 86 refers to &#;86 the bullshit.&#; As in, we are going to tell you exactly what is in our products, exactly how we made it, in what proportions and in what amount of time. No apocryphal yellowing recipes, no arbitrary ties to great men of history, no juju magic. Here is what we make, here is how, here is why.
That why is important. The transparency alone would be enough, but the fact that each of these products has a why — a real reason to exist — is what makes them so special.
There are way too many craft distillers making vodka and gin and shitty white whiskey and 9 month old bourbon just to do it, and their products neither taste bette
W Aspen welcomes in high-end agave bar Hidalgo
One of the co-founders of New York’s Employees Only, Dushan Zaric, has opened a bar in the W Aspen, named Hidalgo.
Along with Employees Only, Zaric is also the co-founder of Macao Trading Co in New York.
Located in Aspen, Colorado, the concept of Hidalgo is a Tequileria, or a high-end agave bar, where Zaric has thought up a menu of agave-based cocktails that reimagine classic serves with modern twists.
Zaric said the the inspiration for Hidalgo &#;comes from my decades-long love of Tequila and agave spirits in general&#;.
He added: &#;I always wanted to do an agave-specific bar so when I got the chance to do this at W Aspen, I couldn’t have been more thrilled. I’m getting to do all this cool stuff that I’ve never had the chance to do. There’s lots of creativity, lots of great cocktails and lots of great Tequila. We have something for everyone.”
On the menu, guests will find three variations of a Margarita: a House Margarita, a Spicy Grapefruit Margarita and the Improved Margarita Cocktail, the latter of which features blanco Tequila, Cointreau, fresh lemon, lime and grape juices, as well as agave nectar, orange blossom wate
It hit him all at once during a visit to Bulgaria. An epiphany transformed Dushan Zaric’s approach to making and selling drinks in the swanky bars he’s opened everywhere from New York to Los Angeles.
A refugee who landed in NYC in with $2, in his pocket, Zaric launched Manhattan’s award-winning Employees Only cocktail bar in , and later co-founded The American Bartending Institute of New York as well as the TriBeCa restaurant Macao Trading Co.
He sat down with VinePair as he was on the cusp of opening his new, reservation-only concept, Bar Alta, on the mezzanine level of L.A.’s iconic Hotel Figueroa. Months earlier, he had imported Employees Only to Los Angeles. It debuted in Singapore, too, and has plans to open in Sydney, Australia.
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Zaric’s a-ha moment came when he was in Sofia, Bulgaria in The bars he visited were as precious as the best ones in London, or anywhere, really, Zaric thought. It led him to a conclusion about running a successful bar.
The drinks? They aren’t really as important as you think.
That is to say, a perfectly poured brew; a cocktail with a far-out re
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