Beverage director and cocktail diva extraordinaire,
Bar, Carlyle Hotel, 35 E. 76th St.
Cocktail Philosophy: Balance of flavors, proper dilution.
Biggest Cocktail Pet Peeve: Nonchalant bartenders. "If
you don't take it seriously, you don't belong behind the bar."
Craziest Concoction Attempted: For her Earl Grey MarTEAni,
Saunders thought "it would be so cool" to top a gin-sour
base with an Earl Grey foam. "It was absolutely delicious,"
until the foam disintegrated, making it look "like a melted
sundae." She finally infused the tea into the gin.
Gin or Vodka Martini? Shaken or Stirred?: Saunders indulges
in the occasional Pink Gin, a shot of "good, room temperature
gin" in a glass that's been rinsed in angostura bitters. Why
room temperature? "So you can really taste all the botanicals,"