Making craft cocktails involves more than just following a recipe, it’s an art form. Joey Fredrickson, our cocktail guru and an essential part of our beverage program has it down to a science. It takes a lot of time, passion and knowledge!

Joey is the mastermind behind our brunch cocktail menu, our Aronoff show themed menus and our holiday specialty drinks. We like to call him our very own “Sir-Mix-A Lot.”

Making a trip to Findlay Market for an ingredient or getting to work early to create a fresh puree or infused liquor is part of the everyday routine for Joey.

I sat down with Joey to ask him a few questions and find out more about him and his craft.

How did you get started making craft cocktails?

I’ve been really into craft cocktails for about 3 years now. I got into it when I helped Molly Wellman open Japps. That experience built up my self-confidence and gave me the opportunity to practice making different cocktails for a large amount of people. I brought the idea of balancing cocktails and knowledge to Nicholson’s. Since I’ve been creating craft cocktails at Nicholson’s, I’ve been able to develop my skills and have a fun time.  Don’t get me wrong, I love beer and whiskey but the ability to create something new is really cool.

What inspires you when you are creating cocktails?

Most of my cocktails are focused on the Aronoff Center shows or a particular season so that gives me a good jumping off point. For example, with our Beauty and the Beast cocktail menu I created the Enchanted Rose.  I began by brainstorming rose flavors and try to find cool and unique ways to incorporate rose into the drink. I ended up using some edible rose petals and rose water. I use a flavor bible a lot and I find complementary flavors and pick out ones that catch my eye. I also test the different flavors a lot.

When you go to the bar, what do you order?

I love Manhattans so I will typically order a Manhattan. I like my Manhattans extra smooth and extra delicious. The problem with being such a perfectionist with craft cocktails and balancing flavors is that it’s hard for me to find a drink that is better than the drinks I make for myself.

When a customer at Nicholson’s asks you for a recommendation, what do you tell them?

I try to feel them out and get some information on what they are craving.  If they are into cocktails I usually recommend a drink I call the “Spring Blossom.” It’s one ounce and ½ of Gin, ½ ounce of lemon juice and ½ ounce of simple syrup. It’s really fresh. I throw a dash of orange blossom on it which gives it a nice floral nose. The flavors of gin complement everything in the cocktail. I’ve never had any complaints. When spring comes around it’s definitely going to be on our cocktail list here at Nicholson’s because it’s such a great, refreshing cocktail.

Why do you love working at Nicholson’s?

I love Nicholson’s because the management and team are great. We produce high quality food and beverage products that I can be proud to serve. Mostly, I love that I get creative control. It’s exciting because it allows me to use my brain and create something that customers will enjoy.