Bernard "Bernie" Waters has made a name for himself in the mixology world, tending the bars at Fontainebleau, the Raleigh, the Mondrian, and since 2012, Delano's Rose Bar. There he has crafted a roster of speakeasy-inspired and moonshine cocktails, spearheaded the popular Whiskey Wednesdays, and lent his talents to the drinks menu at the hotel's Umi Sushi and Sake Bar.
For fall, Waters says “warm, dark spirits” are on his mind. Case in point: Rose Bar's autumn-themed Pumpkin King libation, a layered mixture of homemade pumpkin liqueur, lime ginger beer, and Scotch. Beyond new recipes and flavor profiles, Waters also considers the ice in his cocktails. “Bartenders are cutting ice made-to-order,” he notes on the current trend of hand-cut ice.
Still, however exciting it may be to experiment with the latest ingredients and techniques, bar bible standards remain the foundation. “Bartenders are more fluent in classic cocktails and are reinterpreting them to today's modern palate,” says Waters. “The evolution of our craft has been preserved by delving back into the past and rejuvenating what our [predecessors] had founded.” 1685 Collins Ave.