Hot Shotz: Brock Massaro, Gold Cash Gold 

When you walk into Corktown's Gold Cash Gold a foyer of colorful stained glass greets you. The effect, even on a dreary, overcast day, is brightening. Once inside, the light colored walls and bar work in the same way. After a quick interaction with the staff you'll notice that brightening effect is a theme here.

On a chilly March Wednesday we met with Gold Cash Gold's head bartender Brock Massaro and before we even set down our bags, he had a fresh and refreshing non-alcoholic shrub waiting for us at the bar. Massaro's accommodating attitude is mirrored by the rest of the staff, creating an inclusive environment meant to be enjoyed by all.

"I love being a listening ear," he says of his bartending philosophy. "The more you open up to people, the better you are as a bartender."

Massaro, who recently returned to the area after living in New York City for over a decade, also happens to make some rather delicious cocktails. While most of them do include some form of liquor, he says he doesn't believe a good drink needs to be alcoholic.

Massaro makes what he refers to as "culinary cocktails." He and the kitchen staff work together to use each other's scraps, which results in highly complementary food and beverage menus.

During our visit, he whipped up a Dad's Trophy, which Massaro says is one of their most popular drinks. Maybe that's because it's made with hardly anything but liquor. Massaro says the flavor reminds him of the Bazooka Joe bubble gum, though the bitters do bring a cinnamon taste into the fold.

Dad's Trophy

1 3/4 ounce Old Overholt Rye

3/4 ounce Rabarbaro Zucca Amaro

1 dash whiskey barrel bitters

1 dash orange bitters

Rinse the glass with Laphroaig 10 and discard, stir all ingredients over ice, and serve in rocks glass with one large ice cube. Garnish with flamed orange peel.

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