Jeff Josenhans, Grant Grill
Josenhans was a Stockholm nightlife nomad, spending several years at different bars, pubs and nightclubs before finding himself at one of the largest hotels in Sweden—The Grand Hotel, working behind the Cadier Bar. “That was kind of the place,” he says. He won the mixology portion of the 2010 and 2012 Chef Showdown and is now at the Grant Grill.
BEST KNOWN FOR? The Centennial Manhattan. High West Rye Whiskey, Dolin Vermouth Rouge, Fee Bros bitters, blended and aged in oak barrels for 100 days.
YOUR THING? We’ve been using the Champagne method to produce cocktails, bottling them and adding yeast for carbonation. We were the first in the U.S. doing that.
THE HOTEL GROWS FOR YOU? We’re working on a new “raw cocktail” menu concept where we fresh squeeze one whole fruit per drink. Simultaneously, we’ll be attempting to take the cougar factor out of the Apple Martini.