Secret’s Out

Metro-010714-SpeakeasyAnthony Murata, bar manager
(and creator of this drink)

CHEF CHAI

“What I do is I make an in-house mixed berry simple syrup. It’s a combination of blueberries, raspberries and blackberries.

“I shake some fresh raspberries in the mix, so you have a little bit of the raspberry pulp. The Bulleit Rye is high alcohol, so you still get that whiskey kick. It’s sweet and then, boom. It’s closer to a Manhattan or an Old Fashioned. It’s a spin on that. You’re going to get that full, robust flavor, but a little bit of sweetness from the berries and a nice tanginess, too.

“I went to a bar in San Francisco, and it was modeled after a Prohibition-style (bar): All the windows were shut; it was real dark and woody inside. They made whiskey punches with a lot of fresh fruit. I thought, this is a good idea: Make it a simple martini-style on the rocks. That’s why it’s called The Speakeasy.

“You have one of these before dinner, and the berries gets the acidity in your stomach going. You get hungry. It gets you started. It wakes your taste buds up and gets you rolling.”