Beverage director Fionna Gemzon has emerged as a noteworthy figure in the St. Louis cocktail scene, transitioning from a barista to a celebrated mixologist highlighted by Imbibe as one of the “75 People to Watch.” At None of the Above (NOTA), Gemzon emphasizes the importance of communication within the hurried environment of the bar. This lesson was essential in setting up NOTA, where she faced the challenge of establishing baseline knowledge around liquor and cocktails for her team.
Gemzon draws inspiration from her experience at Niche, where access to sophisticated tools permitted her exploration of gastronomic techniques. This experimentation includes creating unique cocktails that welcome guests to savor diverse flavor profiles while having a bit of fun. Recognizing the significance of pairing cocktails with food, the menu at NOTA features savory drinks that complement savory bites like seasonal burrata and charcuterie.
To balance traditional favorites with innovative creations, NOTA offers classic cocktails like Old Fashioneds and Sazeracs, made with unique twists—to maintain tradition while allowing for creativity. Examples include a dirty martini with a secret blend of gin and vermouth, enhanced with an olive oil infusion and garnished creatively.
With an eye on the future, Gemzon sees St. Louis’s beverage community growing and becoming more playful with flavor profiles in cocktail offerings. She highlights other local favorites, such as CBGB and Kenny’s Upstairs, and remains optimistic about the expanding variety in St. Louis cocktail bars.
In addition to her insights, Gemzon shares a recipe for a Clarified New York Sour:
Clarified New York Sour Recipe
Ingredients:
- Sugar
- Rittenhouse rye whiskey (1 liter)
- Sfumato Amaro
- Amargo Vallet
- Bay leaf
- Angostura bitters
- Regans orange bitters
- 2% milk
- Red wine (Cabernet or Malbec)
- Orange peels
- Lemon juice
- Cinnamon stick
Instructions:
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Infuse the Earl Grey Tea leaves into the Rye Whiskey: Combine 50g of Earl Grey tea and 1L of Rittenhouse Rye Whiskey in a large container for five hours. Strain out the tea leaves.
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Make tart cherry and black lime cordial: Combine 32 oz. tart cherry juice and 20g black limes in a pan on medium heat. Simmer and dissolve 32 oz. sugar. Cool and strain.
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Create clarified milk punch: In one container, add the milk and in another, mix Earl Grey rye and yuzu juice. Combine and stir; allow to curdle for two hours then strain through coffee filter until clear.
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Make the red wine syrup: Simmer red wine (16 oz.), sugar (2 cups), orange peels, cinnamon stick, bay leaf, Amargo Vallet, Regans orange bitters, and Angostura bitters until reduced. Cool and strain.
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Make red wine foam: Combine the cooled syrup, lemon juice, filtered water, methylcellulose, and xanthan gum in an iSi whipped cream dispenser. Chill and foam.
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Serve: Pour 4 oz. of clarified milk punch into a chilled glass, add red wine foam on top, and enjoy!