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Himitsu alumnus Ben Yabrow takes head bartender job at The Regent Cocktail Club

Ben Yabrow, who recently led the beverage program at Buckhead speakeasy Himitsu under mixology master Shingo Gokan, is now bringing his expertise to The Regent.

“Our focus is what’s in the glass,” says Yabrow. “For our guests, The Regent is a place where they are introduced to something new in a relaxed environment with a knowledgeable staff.”

Guest favorites on the anniversary cocktail menu include the Black Dahlia, made with Tito’s Homemade Vodka, elderflower, blackberry and lemon; a Sazerac blending rye whiskey, cognac, demerara, absinthe and bitters; the Junglebird shaken with rum, Campari, pineapple and lime; and the Pineapple concocted with elyx, pineapple Montenegro, allspice and orgeat.

Yabrow and his staff like to ask first-time guests about their spirits and taste preferences to serve each guest the perfect cocktail. “It’s important to tailor drinks to each guest’s liking,” says Yabrow. “Once we have an idea of what they’re looking for, we focus on creating the right balance of flavors with an array of spirits and fresh ingredients.”

The Regent’s guests enjoy a bar menu created by executive chef John Adamson. Bar bites include tuna poke with avocado, radishes and pine nuts; honey Sriracha wings; and Wagyu beef sliders with beer cheese.

In 2012, LDV Hospitality launched the first Regent Cocktail Club in Miami Beach at the boutique Gale Hotel. In 2013, The Regent was recognized as one of the Top Ten Hotel Bars in the World at the ‘Tales of the Cocktail’ Awards in New Orleans. In the summer of 2015, LDV opened its second outpost in the Hamptons at the Gurney’s Resort and Spa in Montauk. The Regent Cocktail Club joined Atlanta’s cocktail scene on the third level of American Cut in 2016.


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