Behind the Bar with Anthony D Pepe

Anthony D. Pepe, known to many as Tony, runs Eris Cocktail Lounge in Portland, OR.

How would you describe your personal style as a bartender?

Frenetic. It has to be good and it has to be funny.

What keeps you passionate about bartending and the hospitality industry?

Many examples come to mind. Supporting local artists, training a new generation of bartenders, constantly learning new spirits and techniques, and meeting interesting people. 

What inspires your creativity when crafting new cocktails? 

It varies. I love to put together different flavors and aromas like a puzzle. 

What’s your favorite Fee Brothers product to work with, and why? 

Fee Brothers Barrel Aged Bitters is my go-to because of its versatility.

What advice would you give to someone aspiring to become a better mixologist?

Read cookbooks. Salt, Fat, Heat, Acid changed the way I created drinks. 

What is your signature drink, and what makes it special? 

The Ronin Holiday. I fat wash a Japanese whiskey with toasted sesame oil and use Kronan Swedish Punsch, Cocchi Americano, and Fee Brothers Cardamom Bitters.

Do you have a favorite recipe in which you use Fee Brothers products?

Ronin Holiday

• 1 1/4 oz. Toasted Sesame Washed Sensei Japanese Whiskey *
• 3/4 oz. Kronan Swedish Punsch 
• 1/2 oz. Cocchi Americano 
• 1 dash Fee Brothers Cardamom Bitters
• Garnish: Lemon Peel

Build in a mixing vessel, stir for 20 seconds. Pour over a big cube and express a lemon peel over the top.

*To create Toasted Sesame Washed Sensei Japanese Whiskey:

• 1 bottle of Sensei Japanese whiskey 
• 6 tablespoons Toasted Sesame Oil 

Add the oil to the whiskey in a container and stir. Let sit for about 4 hours, stirring occasionally. Transfer to the freezer for 24 hours. 

The next day, remove the frozen top layer with a slotted spoon. Filter through a single coffee filter first, then through 2 coffee filters.

Learn more about Tony on Instagram at @erispdx.