VUE

"A lot of bartenders get so focused on the craft that they forget that the industry is all about hospitality," he said. "Even in [cocktail] competitions, the judges look at personality a lot. Aside from making a good drink, you just can't forget about hospitality." Ruiz, who emigrated from Peru to the U.S. at the age of eight, began his career as a teenager working at The Ryland Inn in Whitehouse Station. Ruiz credits both his background in fine dining and his mentor, Christopher James, for helping him develop his hospitality skill set. Coincidently, The Ryland is also where he was first introduced to Anthony Bucco, Executive Chef of all dining at Crystal Springs Resort. Though he went on to develop bar programs at Washington House in Basking Ridge and Agricola in Princeton, at just 24 years old his path would ultimately lead him to Crystal Springs Resort. While Ruiz might've become one of the state's top mixologists by dazzling both patrons and competition judges with his unique cocktails and charisma, he believes that it's important for both bartenders and bar- goers alike to understand what makes a good drink. To ensure flavors don't compete, Ruiz balances his cocktails by using ingredients that highlight what the spirit is made of. "Take gin for example, it's made from juniper berries; so why not make a juniper syrup to highlight it rather than use other flavors that overpower the gin?" he explained. "Think of the main spirit first, gin is light so you'd go with light ingredients. If you're using rum, you can go with heavier ingredients. Same thing with whiskey. The lighter the spirit color, the lighter ingredients you use." As such, one of the biggests parts of the recent cocktail renaissance are the ingredients. Mixologists are utilizing local, fresh produce and are skipping on extra added sugars and flavors in favor of custom mixes and bitters. For bartenders today, fresher ingredients mean better cocktails. Ruiz and his staff abide by this, sourcing the bulk of their produce right from the organic Chef's Garden at Crystal Springs Resort. This, in part, is instrumental to helping Ruiz and his bartenders create new, delicious cocktails. Aside from making a good drink, you just can't forget about hospitality. VUE ON DINING V U E N J . C O M 102

• Cover