Behind the Bar with Leibi Kagan

Leibi Kagan runs KGNMixology, a kosher event bartending business, with his wife, Rikki. They offer a wide range of services, including high end mixology/bartending, classes, wine tastings and pairings, and cellar organization and curation. In addition, Leibi works as a sales rep for a wine and liquor distributor focused on kosher products in the Tri state area.

How did you get started as a mixologist?

I grew up in a family that valued good wine and a delightful gin cocktail. Over time, I ventured into the wine industry and later transitioned into bartending at events. I continued to learn through YouTube and experimentation, and eventually, I opened my own company.

How would you describe your personal style as a bartender?

In terms of my personal style, I value balance in ingredients and while I like to stick to many of my tried and true classic cocktail recipes, I also enjoy experimenting, and bringing my own twist.

When developing a new recipe, I typically begin with the old-fashioned method, as I appreciate the stirred cocktails. However, when crafting recipes for my events, I like to venture outside my comfort zone.

What keeps you passionate about bartending and the hospitality industry?

For me, the heart of bartending and hospitality lies in prioritizing our guests. There’s a genuine joy in seeing people appreciate and savor the drinks I make. It’s also been really exciting to see the kosher market evolve, with companies like Fee Brothers bringing more and more fantastic ingredients to play with and come up with new and interesting creations.

What inspires your creativity when crafting new cocktails? 

Most of the time, when I’m creating a new cocktail, I come across an ingredient that sparks my creativity. From there, it’s a matter of choosing between classic or unique flavors. I enjoy experimenting with different techniques to enhance the taste in a fresh and innovative way.

Personally, I prefer working with whiskey and rum, but I also like to venture beyond those options and explore new possibilities.

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

I love having the Fee Brothers Orgeat and Falernum Syrups, since we don’t have kosher available versions. 

Fee Foam has become a staple in my bar as well.

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

Keep learning, and use quality ingredients. 

Watching others on YouTube has taught me most of what I know. 

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

My signature cocktail is the Pineapple Basil Smash. I created it as a crowd pleaser, and to step away from my usual style and tendencies. 

I was surprised by how much I like this drink when I made it.

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

Stirred Mai Tai Riff (Fee Tai)

• 1.5 oz aged rum
• 0.5 Jamaican rum
• 0.5 oz Fee Brothers Orgeat Syrup
• 0.5 oz dry curaçao  
• 6 mint leaves 
• 2 dashes Fee Brothers Lemon Bitters 
• 2 dashes Fee Brothers Molasses Bitters
• Garnish: Mint leaves, Fee Brothers Toasted Almond Bitters, and Fee Brothers Old Fashion Aromatic Bitters

Muddle, then stir with ice. Strain to serve over fresh pebble ice. Garnish with mint and a dash each of Fee Brothers Toasted Almond Bitters and Fee Brothers Old Fashion Aromatic Bitters.

Learn more about Leibi Kagan on his website or follow him on Instagram at @kgn.mixology.