- May 12, 2025
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Ingi Sigurdsson, lead bartender, and Nick Vaccaro at Jack Dusty
Four new cocktails coming to the Jack Dusty bar: Over the Barrel, Young Man and the Sea, Up Spirits and The Princeton.
Over the Barrel (Angel’s Envy Rye, Plantation XO rum, Pierre Ferrand 1840 Cognac, demerara syrup and flarnom bitters)
Nick Vaccaro revealing the smoke topping to the Over the Barrel.
Nick Vaccaro revealing the smoke topping to the Over the Barrel.
Nick Vaccaro revealing the smoke topping to the Over the Barrel.
The Princeton (Maker’s Mark, orange curacao, aprol, lemon, grapefruit and ginger beer)
Up Spirits (Pussers Rum, lime, honey and Scarlet Sour Ale)
Young Man and the Sea (Papa’s Pilar 3 year rum, smoked salt syrup, lime and egg white)
“Joffrey’s” Coffee Rubbed N.Y. Strip (seasonal mushrooms, crushed Yukon gold potatoes and house steak sauce)
Local Honey Braised Pork Shank (blistered jalapeno creamed corn, crushed Yukon gold potatoes and pork shanks)
BBQ Fried Oysters (Winter Park “Sunshine Blue” cheese, pickled onions, oysters)
Kale & White Cheddar Salad (Winter Park aged cheddar, local baby kale, bacon, apple, blackberry and almond)
Strawberry & Tomato Gazpacho (marcona almonds, strawberry relish, prosciutto)
Organic Chicken Breast (tagliatelle pasta, local rocket, “Faithful Farms” tarragon cream, tomato and lump crab)
Ingi Sigurdsson adding the smoke from a bourbon barrel over the samples of Over the Barrel
The Ritz-Carlton, Sarasota's in-house restaurant Jack Dusty unveiled four new nautical themed cocktails. Presented by lead bartender Ingi Sigurdsson, the four cocktails were created by four bartenders on staff at Jack Dusty, and they explore the range of the liquor shelf and flavor profiles on the menu. The four beverages' (Young Man and the Sea, Up Spirits, The Princeton and Over the Barrel) names sound like the titles of compelling short stories and storytelling is Sigurdsson's mission.
"All my favorite drinks have a story and a history," says Ingurdsson. "Storytelling adds so much more to the drink. Now everyone doesn't want to be taught a history lesson while at the bar, but if customers want to talk, I will talk their ear off."
In addition, executive chef Caleb Taylor presented seven new dishes ranging from light appetizers to full and compelling entrées.
Below are the new drinks and menu items to be added Jack Dusty's regular rotation.
Drinks:
Young Man and the Sea (Papa's Pilar 3-year rum, smoked salt syrup, lime and egg white)
Up Spirits (Pussers Rum, lime, honey and Scarlet Sour Ale)
The Princeton (Maker's Mark, orange curacao, aprol, lemon, grapefruit and ginger beer)
Over the Barrel (Angel's Eye Rye, Plantation XO rum, Pierre Ferrand 1840 Cognac, demerara syrup and flarnom bitters)
Food:
Strawberry & Tomato Gazpacho (marcona almonds, strawberry relish and prosciutto)
BBQ Fried Oysters (Oysters, Winter Park "Sunshine Blue" cheese and pickled onions)
Kale & White Cheddar Salad (Winter Park aged cheddar, local baby kale, bacon, apple, blackberry and almond)
Red Inca Quinoa Cakes (Carrot and cumin puree, local market vegetables)
Local Honey Raised Pork Shank (Pork shank, blistered jalapeno creamed corn, crushed Yukon gold potatoes)
Organic Chicken Breast (Chicken breast, tagliatelle pasta, local rocket, "Faithful Farms" tarragon cream, tomato, lump crab)
"Joffrey's" Coffee Rubbed N.Y. Strip (seasonal mushrooms, crushed Yukon gold potatoes, house steak sauce)
