Rob Montgomery is one of Toronto’s top mixologists.  Having put in time behind bars of some of the cities most influentual restauarants (Al Friscos, Far Niente, Reds) over the last 15 years, Rob currently pushes the envelope as Executive Bar Chef at Vertical. His love of music led him to some notable DJ residencies (Rivoli, Czehoski, Indian). Well respected amongst the industries best sommeliers, chefs, and owners, if food, wine and music are your game, you should grab a seat at Rob’s bar.

What are your favorite tastes/flavours?
Sour / bitter / fat.

What is your favorite utensil?
Fine strainer.

What is the most useful piece of bar equipment and design?
No piece is greater then the others. All are important, what is essential is the integration of the elements you need. Traffic flow stands out as a major issue. Staff and/or guests need to flow freely.

What is your favorite season?
Autumn.

What is your favorite drink?
Negroni.

How do you decide what to mix?
My decision is based on drinks (classics) I find inspiring and ingredients that are seasonal. The decision is directed by a flash of inspiration.
 
What inspires you?
Everything.

What are your likes and dislikes?
I have no tolerance for unbalanced cocktails, unsanitary conditions, confusion and chaos. I like consistency, quality, standards and searching for new standards.

What is your favorite meal?
Steak frites. Side of rapini.

How can you inspire others to enjoy great drinks and mixology?
By showing them that there’s a world of difference between what they might know, and what they should expect.  Great cocktails and mixology have little in common with  mediocre drinks and cheap ingredients.  Being exposed to this difference first hand is paramount in understanding great cocktails. Once you have had a well made cocktail you will know the difference for the rest of you life.

How did you get BEHIND BARS?
My father was a partner in a restaurant, and I started as a busboy 20 years ago.

What are your top five ingredients?
Top ingredients cannot be limited. All ingredients have the potential to be revered. Quality, season, personality, handling, balance and other factors can impact any given recipe.

What are your mixologist secrets?
There are no secrets; share all the knowledge you know.

What are your top tips?
Mixology is about being aware. Awareness creates an oppurtunity for inspiration. Inspiration will lead to interpretation, which should lead to evolution.

What is your favorite “RTD?”
Bottle of red wine (“walla walla” appelation if I can get my hands on it).

Can you give us a piece of advice for the home bartender?
Ice, ice, ice…. you can never have enough fresh cold ice. That ice from the back of your freezer, from last summer, in Superman’s Fortress of Solitude, is actually super stale.   Fresh, tasty drinks need fresh ice.

Recipe that you are “rocking” at the moment?
One of my new hires showed me this margarita recipe.

Tommy Margarita

30ml             reposado tequila
juice from 1 whole lime
15ml             Agave nectar

Combine all ingredients in boston glass.
Stir well to disolve Agave nectar.
Fill shaker tin with ice, and shake all, until well chilled and mixed (about 60 seconds).
Strain over fresh ice in rocks glass and garnish with lime wedge.

Sometimes the simplest things are the best. This cocktail has all the trademarks of a well balanced drink. Sour (lime), Sweet (agave nectar), Strong (tequila), Weak (ice). Some may prefer a salt rim, but I like it as is.

Have you ever ridden a horse?
No. I hope to ride a horse later this year, while touring some wineries in Prince Edward County, during the grape harvest.