From Behind the Bar: Nicholas Akira Amano-Dolan of Trick Dog
We could not be more excited to launch a series of interviews with bartenders starting with Nicholas Akira Amano-Dolan the general manager of the award-winning Trick Dog bar. The bar just recently released their 17th menu, “In Good Spirits.”
How would you describe your bar?
At Trick Dog, we pride ourselves first and foremost on being a solid neighborhood cocktail bar. With that being said, as the sun goes down Trick Dog definitely turns into a party. We're not precious with our cocktails, our bartenders like yelling from across the room and we love playing Too Short right around midnight.
What drink(s) have you added to the menu recently?
One of my favorite drinks on the menu is the Sturgeon Moon. While this probably isn't the most appetizing way to describe it, it kind of tastes like Tzatziki sauce. We infuse cucumbers into a mixture of Banks 5 rum, Ahus Akvavit & a Spanish vermouth named Vermut Lacuesta. We emulsify Greek yogurt into a simple syrup, add some fresh lime juice then serve the drink over crushed ice with some sumac and a cucumber garnish. I really enjoy incorporating savory flavors into cocktails and pulling inspiration from odd places and I think this drink definitely checks off both of those boxes.
Sturgeon Moon ( home version)
Trick Dog Bar, San Francisco
1.5 oz Aquavit
0.5 oz Banks 5 year rum
0.5 oz Vermut Lacuesta
0.75 oz Freshly squeezed lime juice
0.75 oz simple syrup
3-4 cucumber discs
1 tbsp Greek yogurt
sumac & cucumber ribbon (for garnish)
Measure out and add all of your ingredients into a tin. Throw in one small ice cube and shake, making sure you shake hard enough to beat up the cucumber. Fill a glass 3/4 the way with pebble ice then pour your cocktail over, making sure to strain it through a fine mesh strainer. Garnish with your cucumber ribbon, add a straw and then top off your drink with more pebble ice. Finally, sprinkle some sumac over the top of the drink and enjoy!
*At the bar, we infuse cucumber scraps into the Aquavit overnight. To incorporate the Greek yogurt, we use Ticaloid 210-S, which is a combination of gum arabic and xanthan, to emulsify the simple syrup and yogurt together. This helps us cut out a few steps so we can be efficient serving the drink.
How do you stay up to date with current drink trends?
This is a great question, with how quickly everything is moving in the cocktail world these days it is definitely difficult to stay on top of all the new techniques and trends. One thing that has helped me is following the food trends first. The cocktail world pulls a ton of its inspiration from the culinary world and they typically are a few steps ahead of us. So, I try to keep all of my chef friends close and keep an eye on what is capturing their attention.
Which new (or new to you) spirits have you been using lately and why?
I feel like over the past few years I have tasted an insane amount of new Amari coming to market. I am rarely disappointed but it is not often that one stops me in my tracks. The line from Brucato Amaro has been one of my favorites and an absolute stand-out. We have included the line in our past two menus in drinks that are wildly different, which is one of my favorite things about it in how versatile its applications are. The Brucato Orchard, in particular, is definitely a stand-out for me (Orchard was a NY International Spirits Competition Silver winner).
What do you love and dislike most about the industry?
Hands down, what I love most is the community. I remember my first time traveling across the country, sitting at the bar and experiencing kinship with the team despite having never met before. It feels like you have friends all over the world because well, you just do when you work in hospitality.
What I dislike the most is some of the old traditions and toxic systems that have plagued this industry for too long. It's an extremely long list of disgusting behavior that has, quite frankly, been perpetuated and enabled for quite some time. However, I am extremely happy to have so many leaders in this industry to learn from and that bring so many of these issues to light. We have a long way to go but I think we are headed in the right direction.
Who’s your favorite bartender or mentor and why?
My favorite bartender is Masahiro Urushido, without question (editor’s note: he is also author along with Michael Anstendig of The Japanese Art of the Cocktail). No one has as much fun being a bartender as Masa does. His drinks and technique are great, but to me, what really sets him apart is all the little extra things he does to create extraordinary experiences for people sitting across from him at a bar. Recently, my friend was visiting New York and I told her to stop by Katana Kitten and say hi to Masa. When she got there she replied, "I think I found him, he's dressed up in a full lion costume."
My favorite mentor is Ashtin Berry. She was in charge of the bar consulting group at PDXCW when I first met her and she’s been a true inspiration ever since. From the first moment I heard her speak, it opened my eyes up to so many new perspectives I quite frankly just had not thought of. Once every couple of weeks or so, Ashtin will make a post or statement that leaves me with that same feeling. If everyone in the bar world listened to her a little bit more I think this space would be a much better place.
What drew you to your current bar and what keeps you there?
I remember my first time walking into Trick Dog and it just felt like absolute magic. I was handed the Trick Dog for President menu and was blown away, as this was the first time I ever was handed a menu that was well, not a “normal” menu. I always dreamed of working here and to be able to now be a part of this team as the General Manager feels pretty special.
There are so many things currently working for Trick Dog that are extremely fulfilling. The company's ethos in regards to charitable donations, speaking out against wrong-doings both in our industry and the world, as well as its commitment to health and wellness and better lifestyles for people behind the bar are all things I truly feel grateful to be a part of.
What’s your after-work drink?
If I'm at the bar, it is probably a glass of wine or a dealer's choice from one of our bartenders. If I am at home, then it's tea.
What cocktail or spirits book have you read recently?
Girly Drinks, A World History of Women and Alcohol. A beautifully written book from Mallory O'Meara that I highly recommend!
Any techniques that you’ve been experimenting with?
I've been really into emulsification lately for incorporating different types of texture into cocktails. Basically, I just do whatever Dave Arnold says.
What jigger do you use and why?
I use Japanese-style jiggers, specifically the double jigger technique with a 1/2 & 3/4 as well as a 1 & 2 oz jigger. I use this style because I have found it to be personally the most efficient for high-volume bars. Also, being half Japanese, I feel like this is the perfect representation of my style. Japanese jiggers for slower and more accurate pours, but doubled up for speed.
What fresh ingredients are you using this time of year?
I am extremely excited to start playing around with tomatoes! Again, I am always fascinated by incorporating savory ingredients. I have had a few absolutely delicious cocktails incorporating tomato water and I am very interested in giving my own version a shot!