Mixology Maestro Byron Raudales Shakes Up Son Cubano with Signature Cocktails
Mixology Maestro Byron Raudales Shakes Up Son Cubano with Signature Cocktails
From Salad Prep to Cocktail Connoisseur
In the bustling heart of West New York, NJ, where the cocktail shakers hum in harmony with the city's rhythm, sits Son Cubano—a haven for those with a penchant for meticulously crafted libations. Meet Byron Raudales, the alchemist of the spirited arts at Son Cubano, whose ascension from humble salad prep to the venerated Mixologist and Bar Manager is nothing short of a cocktail fairytale. With a shaker in hand and a twist of wit, Raudales is blending more than just spirits; he's stirring a narrative of relentless passion garnished with a zest of hard-won triumph.
Introduction to Byron's Journey
Q. Byron, your journey from a salad prep to a renowned mixologist is truly inspiring. Could you share with us a defining moment in your career that you believe was pivotal in setting you on this path?
My journey in the restaurant industry began approximately 16 years ago at Hudson Tavern, where I started as a salad prep with no prior experience. Over the course of seven years, I immersed myself in various front-of-house roles, including two years as a bartender. This diverse experience exposed me to different restaurant environments and laid the foundation for my career.
However, it was my time at Son Cubano that truly shaped my path as a mixologist. The opportunity to work at Son Cubano was a turning point for me, as it allowed me to explore and develop my skills in mixology. I'm immensely grateful to the ownership and management teams for entrusting me with this role and providing the environment for my growth.
During my tenure at Son Cubano, I had the privilege of collaborating with other talented mixologists who inspired me to pursue this career path further. Their mentorship and the vibrant atmosphere of Son Cubano fueled my passion for mixology.
Creative Process in Mixology
Q. The art of mixology requires a balance of creativity and precision. What is your process when developing new cocktails, and how do you decide which flavors will complement each other?
When developing new cocktails, I start by selecting seasonal fruits that harmonize with corresponding seasonal spirits. For me, creatively crafting a cocktail is like conducting experiments in a laboratory. I explore various measurements and recipes, continuously experimenting until I achieve a perfectly balanced and uniquely flavorful cocktail.
Signature Cocktails
Q. Your cocktail list at Son Cubano features some unique and bold choices. Can you walk us through the inspiration behind one of your favorite creations on the menu?
Our seasonal cocktail menu at Son Cubano draws inspiration from seasonal fruits and spirits. Among our offerings, you'll discover unique and creative aperitif cocktails, such as the Just Peachy Cocktail crafted with Bourbon, or the indulgent Chocolate Bliss, designed as a digestif. We take great care to ensure that each cocktail complements our delightful food menu.
Next-Generation Consumer Trends:
Q. How do you stay ahead of the curve in anticipating the cocktail trends that will resonate with the next generation of consumers?
As a modern Cuban restaurant, we strive to innovate traditional Cuban cocktails. Our approach involves incorporating uncommon fruits that capture guests' attention and pique their curiosity, enticing them to indulge in the drink. This method allows us to remain at the forefront of evolving cocktail trends and meet the preferences of the next generation of consumers.
Advice for Aspiring Mixologists
Q. Drawing from your own experiences, what advice would you give to young mixologists just starting out in the industry?
My advice for young mixologists is to stay humble, stay inspired and always stay open minded. Believe in yourself and be willing to share your knowledge with others as you continue to grow and evolve in this dynamic field.
Food and Cocktail Pairing
Q. Son Cubano boasts a vibrant menu of modern Cuban dishes. In your opinion, which of your signature cocktails pairs best with a classic dish from the restaurant, and why?
In my opinion, the Old Havana cocktail is an excellent complement to many of our dishes, particularly the Pernil Pork Shank. This cocktail boasts aromatic, citrusy notes, along with a crisp and bubbly texture. It’s refreshing qualities serve to balance and enhance the richness of the Pernil, harmonizing beautifully with the diverse flavors of the dish.
The Role of Heritage
Q. How does the Afro-Cuban heritage of Son Cubano influence your approach to mixology and the overall cocktail menu?
The Afro-Cuban heritage deeply influences our mixology philosophy at Son Cubano. Our cocktail creations predominantly feature a rich array of spices, herbs, and Afro fruits, which are central to the essence of our heritage. By incorporating these authentic ingredients, we ensure that our cocktail menu authentically reflects the Afro-Cuban tradition and delivers an immersive experience for our guests.
As the last droplet from a perfectly shaken Old Havana drips off the cocktail spoon, one can't help but savor the taste of Byron Raudales' creative genius. His story, a blend of heritage, hustle, and heart, lingers on the lips like the minty whisper of his signature cocktail. Raudales doesn't just mix drinks; he pours his soul into every glass, crafting an experience that resonates with the vibrant rhythm of Son Cubano. His advice rings as clear as the clink of ice against glass: stay humble, inspired, and ever-curious. Whether it's the zesty tang of the Detox Water or the smoky serenade of the Tour of Oaxaca, each cocktail tells a tale of innovation and tradition, a testament to Byron's craft. Here's to the magic in the mix, to the stories in the spirits, and to the maestro behind the bar who reminds us that the essence of a great cocktail, much like life, lies in its balance. Cheers, to Byron Raudales—may your story continue to inspire and your cocktails continue to enchant.
Old Havana Cocktail Recipe | Son Cubano
The Old Havana is a unique and delightful combination of a Modern Mojito and a French 75 cocktail.
Ingredients:
1.5 oz Spiced Dark Rum
1 oz House-made Guava Pure
0.75 oz House-made Mint Syrup
0.5 oz Fresh Squeezed Lime Juice
4 dashes of Aromatic Bitters
1.5 oz Champagne brut
Preparation:
Combine all the ingredients (except the Champagne brut) into a cocktail shaker, start with juices and
syrups then add the rum and ice. Shake vigorously for 7 seconds. Strain into a coupe glass. Top off with
Champagne brut.
Garnish:
6 drops of mint oil and a dried blood orange
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