"Like jazz and baseball, the cocktail is a unique American cultural contribution."

- Bartender Chris McMillian, Bar UnCommon, New Orleans

Bartender Chris McMillian does things the old fashion way, one step at a time. Considered one of the most skillful bartenders in America, Chris isn't jumping on a craft cocktail trend-bandwagon, he's been muddling fresh herbs and hand-crushing ice for decades.

You can find this fourth-generation barman mixing classic cocktails and sharing historical anecdotes about the cocktail's origins at Bar UnCommon in New Orleans' Renaissance Père Marquette hotel.

What's the next trend in cocktails?

"Bitter -- the industry right now is in love with the Italians. I think we're going to see more more savory and bitter-sweet cocktails."

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What cocktail are you loving right now?

"I really like the Campari Mojito. The interaction between the mint, the lime and the Campari is surprising and very good."

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What's your favorite vermouth?

"Carpano Antica Formula -- what a spectacular product. There is almost nothing that you use it for that it is not so much better. But the flavor is so big, that you have to match it with equally big flavors."

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Which bitters are you using?

"Angostura, Peychaud's and The Bitter Truth Orange Bitters -- those are the three really classic bitters."

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Any unusual mixers?

"Dr. Brown's Cel-Rey -- celery shares many of the same kinds of qualities as cucumber does, and it has a peppery quality to it, which makes it suitable for the Bloody Mary."

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