Sam Ross is a renowned bartender and mixologist who has made a significant impact on the cocktail industry. His innovative approach to mixology has earned him numerous awards and accolades, and he is widely recognized as one of the most influential bartenders in the world.
Some of the awards and accolades that Sam Ross has received throughout his career:
- James Beard Foundation Award for Outstanding Bar Program (2018) - awarded to The Dead Rabbit, where Ross served as a founding partner and creative director
- Tales of the Cocktail Spirited Awards: Best American Bar Team (2015), Best American High Volume Cocktail Bar (2016) - both awarded to Attaboy, the bar that Ross co-owns
- World's 50 Best Bars: Attaboy ranked #4 in 2020, and The Dead Rabbit ranked #18 in 2020
- Drinks International: Attaboy named #1 on the World's 50 Best Bars list in 2015 and 2016
Ross began his career in the hospitality industry in his native Australia, where he worked as a bartender at several popular bars and restaurants. It wasn't until he moved to New York City in 2004 that he truly made a name for himself. Ross quickly rose through the ranks at the legendary Milk & Honey, where he worked alongside some of the most respected bartenders in the industry, such as:
- Sasha Petraske: The founder of Milk & Honey, and is widely considered one of the most influential bartenders of his generation. He was known for his focus on classic cocktails and attention to detail, and his approach to bartending had a profound impact on the industry.
- Michael McIlroy: A bartender at Milk & Honey for many years, and he and Ross went on to co-found Attaboy together. McIlroy is known for his expertise in cocktail history and his dedication to using the finest ingredients in his drinks.
- Eben Freeman: The head bartender at Tailor, a bar in New York City, and worked at Milk & Honey before that. He is known for his innovative approach to mixology, and has been instrumental in popularizing techniques like molecular mixology.
During his time at Milk & Honey, Ross developed a reputation for his innovative cocktail creations, which blended classic cocktail techniques with modern twists. He also became known for his meticulous attention to detail and dedication to using only the highest-quality ingredients.
In 2009, Ross opened his own bar, Attaboy, in Manhattan's Lower East Side. The bar quickly became a favorite among cocktail enthusiasts, and Ross's inventive drink menu earned him widespread acclaim. At Attaboy, Ross continued to experiment with new flavor combinations and techniques, pushing the boundaries of what was possible in the world of mixology.
Ross's impact on the cocktail industry has been immense. His approach to mixology has inspired countless other bartenders around the world, and his dedication to quality and innovation has helped to elevate the craft of bartending to new heights. In addition to his work at Attaboy, Ross has also been involved in several other successful bars and restaurants, including the renowned The Dead Rabbit in New York City.
He has created many innovative and memorable cocktails throughout his career. Here are a few of his most famous creations, along with the bars where they were first served:
- Penicillin: This cocktail is made with blended Scotch whisky, lemon juice, honey-ginger syrup, and Islay Scotch whisky. Ross created the Penicillin in 2005 while working at Milk & Honey in New York City.
- Paper Plane: This cocktail is made with bourbon, Aperol, Amaro Nonino, and lemon juice. Ross created the Paper Plane in 2007 while working at the Violet Hour in Chicago.