VUE

"In the garden, I take anything that catches my eye. Something I do that maybe out of the ordinary is I light things on fire. For instance, I'll light mint on fire to bring the smokiness out, and to create a more aromatic sense. I experiment to find what smells best together, then I'll create a cocktail from that," Ruiz explained. "If it tastes good, I keep developing it. It's sort of my first step in creating something new. It might seem a bit backwards, but I like to get aromatics first then I taste." When it comes down to it, the texture and smell of fresh rosemary or a carrot is just different than buying it. And for someone like Ruiz, who will pick fresh produce in the morning, it's how things come full circle as he adds each ingredient to a cocktail. Ultimately, the ingredients also start a conversation with the customer and create an interaction, a conversation about the craft and everything that goes into it. And that of course, is where hospitality comes into play. Equally as important for creating a good craft cocktail are the number of ingredients used. Over the last decade, we're seeing fewer ingredients put into signature cocktails—and that's a good thing. Instead, ingredients are usually kept to a maximum of four. "When I first got into mixology, I used to put like eight to nine ingredients in a cocktail," Ruiz chuckled. "That wasn't going so well. Because if you're working at a really busy bar, you need to have it ready fast, especially if you're in New York or New Jersey. Now I like to keep it to four ingredients." Ultimately, the more simple the cocktail, the better it will be. But while Ruiz tries to accommodate his guests as much as possible, he still enjoys utilizing that one key ingredient that takes someone out of their comfort zone. "I use ingredients that people understand and throw one in there that's a little different—a little curveball. You have to look at your audience, and for me, I look at the market here in NJ. I look for something that catches people's eye. It's interesting to introduce these new techniques to people, for me it's been working." Of course, presentation plays a role as well. When people see a drink that looks good, they're going to order it, sometimes without even knowing what's in it. As we get into the heart of fall, Ruiz and his team will use more brown spirits in their cocktails, but with winter on the horizon, they'll have to harvest as much fresh produce as possible while the season's graces last. "I try to utilize as much as I can now from the garden before winter, but I'll freeze whatever I can. Typically I'll juice produce and freeze it for winter. I try to use as much natural sweetener as possible—even in the colder months," he said. "It's important to use what's in season while you can." VUE ON DINING V U E N J . C O M 103

• Cover