Tony Abou-Ganim, Modern Mixologist

The Restaurant Guys

The Banter

The Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.

The Conversation

The Restaurant Guys are eager to hear from Tony Abou-Ganim’s about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he’s doing to leave a legacy for those who come next.

The Inside Track

The Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff’s eye.

Tony on bringing craft cocktails to Las Vegas in the 90s:
“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,” Tony Abou-Ganim on The Restaurant Guys Podcast 2024

Bio

Tony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars.

He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled.
Tony is a founder of TAG Global Spirits Awards.

Info

Tony’s Website
https://www.themodernmixologist.com/

TAG Spirit Awards
https://tagspiritsawards.com/
Tony on Instagram
https://www.instagram.com/mdrnmixologist/

Atlas Obscura Article of Victorian Drink Maps
https://www.atlasobscura.com/articles/victorian-drink-maps

Mai Tai Recipe
[modified from Trader Vic]

¾ oz. Appleton’s V/X Jamaican Rum
¾ oz. El Dorado 12yr Demerara Rum
½ oz. Rhum Agricole Vieux
¼ oz. Grand Marnier
1 oz. fresh Lime juice
¾ oz. Orgeat syrup
1 d. Gomme syrup
1 d. Angostura bitters

Combine in a mixing glass and shake with ice.
Fine-strain to a sours glass over fresh ice.
Garnis

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