• Jarnard Sutton

Behind the Stick with Bryan Tetorakis of Polite Provisions

Polite Provisions, neighborhood bar in Normal Heights, believes in providing an unique experience with its tasty cocktails, vintage spirits, hip vibes and a dope atmosphere. Bryan Tetorakis, lead bartender, shares his recipe for this dark and bitter, scotch-based cocktail called Golden Goose. Bryan also chats about his journey as bartender.

Golden Goose


2 oz Famous Grouse Scotch .75 oz Nonino Amaro .25 oz Gffard's banana liqueur Dash Scrappy's Chocolate Bitters Dash Angostura Aromatic Bitters

Garnished with grated nutmeg

What's the story behind the Golden Goose?

It was an idea that stemmed from making creative shots behind the bar. I took the idea from the popular San Diego shot called the Bronar, which is half Cynar and half bourbon. I've always had a love affair with Amaro and I wanted to see how I could work with some tropical flavors as well.

Describe the taste?

Dark and bitter, with hints of smoked herbs and cacao.

What's the key component of this drink?

This was an interesting approach, but we built this one from the inside out. The focus of the cocktail was the Nonino and banana liqueur. The other ingredients were discovered after we had the initial flavor contrast. The scotch, I feel, is almost a supporting cast in the drink.

What reactions do you get from customers when they try this cocktail for the first time?

A couple of my favorite regulars were in the other day and tried it for the first time. They usually order some more basic, refreshing cocktails like the Bees Knees and the Southsides. They decided to give it a whirl and their eyes got really big, and were pleasantly pleased of the flavors reminiscent of the banana's foster.

What's a good dish to pair with this cocktail?