“I’ve got a thirst to learn!”

Ran Duan is a freshly minted Johnson & Wales graduate who describes himself as a budding bartender. During culinary school Ran enjoyed a fondness for food, but in short order discovered that his true passion lay in the high art of cocktail making.

Arriving on Boston’s bar scene in 2009…

Ran put himself on a barstool at the epicenter of Boston’s discerning bar scene. His research took him to spots like Eastern Standard Grill, Deep Ellum, and Drink where he observed techniques, trends, and absorbed cocktail history from the city’s top mixologists. Ran benefited from having the perfect laboratory for practicing his new skills; his family’s Sichuan Garden Restaurant and Bar in Woburn, MA. No matter the staggering Boston bar tabs generated by his son, Mr. Duan senior never wavered in fueling his son’s dream, generously turning over the family’s bar to serve as a platform for showcasing Ran’s developing talents.

Customer raves include…

posts by restaurant patrons like Aliza B. from Hartford, CT. Here’s an excerpt from her Yelp profile:
“What an impressive and drool inducing drink menu.  [Sichuan Garden Bar] makes all their mixers in house!  These are some professional mixologists. The care and attention given to every detail of their drinks is top notch.  The bartenders are exceptional, friendly, & generous. I will absolutely be making this spot my go-to bar!”

 

Tools of the trade…

Fueled by customer feedback, Ran continued to build knowledge around the gadgets of the trade. He points to Adam Lantheaume, owner of The Boston Shaker, as a key resource. His cocktail supply store in Somerville, MA made it possible for Ran to locally procure the finest tools and quality ingredients for his cocktail making.

Entering competitions

Brimming with recipe concepts, practiced in the trade, and equipped for every challenge, Ran began entering cocktail contests facing off against bartenders from establishments like The W Hotel and Aquitaine Restaurant. He found himself earning first place, as well as being featured in Gary Regan’s 2011 annual Manual for Bartenders. Despite humble remarks about owing everything to his father and the Boston bartending community, there’s no doubt in our minds that Ran Duan is on his way to becoming a top mixologist. On July 20th he heads to New Orleans for the biggest cocktail convention in the world, Tales of the Cocktail.

Ran’s Apfel Eis Recipes


Apple a Day Keeps the Doctor Away Cocktail

1 1/2 oz Apple Ice Wine
1/2 oz Midori
1/2 oz Lemon
1/4 oz Fee Brothers Falernum
10 Thai Basil Leaves

  1. Shake with Ice
  2. Tea Strain in a Coupe Glass
  3. Garnish=Lemon Twist or Apple Foam
Apple Ice Foam

 

4 oz Apple Ice Wine
1 1/2 oz Lemon Juice
1 oz Simple Syrup (1 to 1 ratio)
4 egg Whites

  1. Put all ingredients in a Isi Cream Canister.
  2. Add 1 charge chill.
  3. When serving add another charge, total 2 charges.
  4. This is a foam you can top on ice cream, dessert, or a cocktail.

Stay tuned to the Still River Winery Facebook page where we’ll share more recipes showcasing the magic Ran creates with our apple ice wine!