Thomas Waugh
San Francisco, CA
About Thomas Waugh
Thomas Waugh is the former Director of Bar Operations for Major Food Group, a restaurant group based in New York City. Waugh, a seasoned 15-year veteran of New York City’s craft cocktail movement, has been behind some of the city’s most category-redefining dining and drinks destinations. They include THE GRILL, THE BAR, THE POOL, Carbone, Michelin-starred ZZ’s Clam Bar, Sadelle’s, Parm, Dirty French and Santina, which are all under Waugh’s purview.
Prior to joining Major Food Group, Waugh was Head Bartender at Death & Co, a mainstay of New York City’s craft cocktail scene. While at Death & Co, Waugh mastered the art of leading a bar team. His work in the city has also included stints at luminary bars such as Clover Club, and Maison Premiere.
Miyazaki Martini
by Thomas Waugh
2oz Imo Shochu (Sweet Potato), Kiroku, Watanabe, Miyazaki
1oz espresso
1/2 oz Japanese sweet potato syrup
2 drops vanilla extract
1 dash pink salt water (10:1 ratio)
Garnish with shaved nutmeg
Add all ingredients and shake with ice. Fine mesh strain into a small rocks glass. Garnish with freshly grated nutmeg.
Shiitake Drift
by Thomas Waugh
2.5oz Imo Shochu (Sweet Potato), Satsuma Kuradashi Genshu, Kagoshima
1oz Dried Shiitake-infused Noilly Prat Ambre Vermouth*
1 dash Angostura Bitters
1 dash pink salt water (10:1 ratio)
1/4 tsp soy sauce
Garnish: Shiitake Cap and Fresh Cracked Pepper
*Shiitake Vermouth Infusion
6 Shiitake Mushroom Caps
One 750ml Ambre Vermouth
For the Shiitake Vermouth infusion, let steep for 24 hours and strain.
Stir with ice. Serve up in a cold cocktail glass (neat). Garnish with a shiitake cap and fresh cracked pepper on top of the shiitake cap.
