John Lermayer had humble beginnings behind the counter of a deli in Queens making sand-wiches and egg salad. But his real passion was the art of mixology, and he immersed himself into this world by studying the history of the cocktail from the days of the Prohibition Era and worked under some of the nation’s top mixologists. He landed his first bartending job at Jet East in the Hamptons, and became the official mixologist of the Morgans Hotel group in Miami overseeing the concoctions at Skybar and the Florida Room. The secret to Lermayer’s specialty cocktails is in the ingredients, using fresh-squeezed juices and layering complex liquors. Lermayer’s recipes and dedication |to the art have paid off, as he took home the $10,000 grand prize and title of Bartender of the Year at the Domaine de Canton competition in St Martin this spring, beating out hundreds of entrants. He has also placed as a finalist in the Hennessy Cognac contest and 42 Below Cocktail World Cup in New Zealand.

– Hillary Latos

La Sandia

4 Large watermelon chunks
Fresh ginger
¼ oz Fresh squeezed lime juice
¼ oz Agave nectar
1 oz Domaine de Canton
1 oz Patron Silver
1 oz New Zeland Sauvignon Blanc

In a mixing glass, crush ginger with muddler, add watermelon and muddle til juiced, add fresh lime, agave nectar, ddc, tequila, sauv banc, shake thoroughly and double strain into chilled martini glass, garnish with a watermelon spear