Congratulations to Jason Furst and the bar team at BoccaLupo and the 2023 MICHELIN Guide Atlanta Exceptional Cocktail Award Winner, presented by Basil Hayden! From mixing his parent's Beefeater with Gatorade to lagers and Irish Whiskeys, Furst's cocktail journey has been one of synergy and adventure.
We find out from Furst about what it's like working with Chef Logue, how the drinks work with the menu, and what his perfect pairing is. Below, Furst dives into why collaboration and cocktails are so important. Cheers!
How were you introduced to the world of cocktails?
My cocktail journey began with an adventurous mix of Beefeater (that I swiped from my parent’s cupboard) and Gatorade. I quickly realized that I was not destined for the frontline of bartending, but I certainly had a taste for the industry. Since then, I have had the great fortune of enjoying cocktails at some of the best bars around the world. The bartenders at BoccaLupo continue to introduce me to new layers of cocktail creation.
How has your relationship with cocktails changed?
Today, I stand not with a shaker in hand, but with a vision. Managing BoccaLupo has taught me the art of synergy between a genius chef’s food and the symphony of our cocktails. Chef Bruce Logue sets the tone at BoccaLupo, and the drinks are intended to complement his direction. Managing a cocktail program is not about me, but the brilliant team that ensures each drink is as memorable as the last.
At BoccaLupo, we talk about the idea that everyone can choose their own adventure. We allow for autonomy and believe the best results will follow. The other key is collaboration, which Kyle Curry, our lead bartender, has embraced and excelled at. Cocktails should be fun! The menu reflects this with the smattering of emojis throughout, representing the talented bartender who created the drink.
What are you drinking these days?
It depends. I still enjoy a lager and Irish Whiskey with Atlanta’s best burger at the Euclid Ave. Yacht Club after a hard night at work. I have also long been a fan of bourbon. Depending on the bourbon, I’ll enjoy it neat or on a big cube.
Favorite non-alcoholic drink?
Coca-Cola! I’ve definitely cut back in recent years, but the flavor, carbonation, and nostalgia still have a hold on me.
How have your cocktail tastes changed over the years?
After my Beefeater experience, I swore off gin for years. Connor Hammond, one of our terrific bartenders, created a cocktail called “What Are You, the Police?” It is a gin based clarified cocktail that includes mint, lemon, dill, and cucumber. We then add in Greek yogurt, instead of milk, as the clarifying agent. From the moment the drink hit my lips, I knew my disdain for all things gin was over.
What’s the biggest misconception about mixology or cocktails in general?
Base spirit is all that matters. I myself had that misconception until about a year and a half ago. Instead of which base spirit you like or dislike, we are much more interested in matching your desired flavor profile with one of our cocktails. We actually changed the menu itself to combat this misconception. We no longer offer a list of ingredients, but instead our menu reads as fun names and descriptions that act more as a wink. We try to dig a little deeper to find the cocktail you will actually enjoy the most in that moment.
What’s your ideal meal and pairing?
Easy! My mom’s brisket and sweet potato pie with a nice glass of red wine. Growing up, she would always cook brisket for Jewish holidays and special occasions. Back in the day, I was drinking Manischewitz. A few weeks ago, we drank a bottle of Frappato from Occhipinti. I remember thinking that it would pair nicely with the brisket.
Hero image: Jeff Moore/BoccaLupo
