The Manhattan - Easy to make well, easier to make awful. There may be a few holdovers from the bad old days of bartending think Manhattans should be shaken. As a young idiot bartender, I recall being taught to shake Manhattans ‘within an inch of their life’. With gusto, I would serve a foamy watery mess of a drink and confidently place a bright red-dyed syrupy maraschino cherry on top. This was before the cocktail renaissance of the late ‘00s and none of us knew any better. I also wore Guy Fieri-style bowling shirts. If I show up at your Manhattan party and demand mine shaken, just go easy on me.
Pete Vasconcellos is a life-long restaurant professional and currently the general manager and bar director of the Penrose in New York City. Since he was 14 years old, Pete has worked in cafes, delis, night clubs, dive bars, banquet halls, and fine dining as a dishwasher, line cook, bartender, security guard, server, bus boy and manager. As a bartender/mixologist, Pete has created cocktail programs for notable establishments such as Blue Hill, The Dutch and The Crown.
He joined the Sleeping Giant Group in 2012 to open the Penrose and design the bar program. Since 2012 the Penrose has proudly served as the premier gastro-pub on NYC's Upper East Side.