Zack
Gelnaw-Rubin
An NYC Cocktail Bar Veteran
I cut my teeth in the “Milk & Honey” style of bartending pioneered by Sasha Petraske, first on the opening staff at his Dutch Kills Bar and then at Attaboy, where I work to this day. I’ve been honing my skills in this style for 16 years, originating dozens of cocktail recipes along the way.
From 2011 to 2016, I created three cocktail programs, one as head bartender at Sweetleaf Cocktails (Queens, NY) and two others as a consultant with M. Wells Diner (Queens, NY), and Hotel N’vY (Geneva, Switzerland).
During this same period, I co-founded and ran Hundredweight Ice, the first company in the United States producing large-format ice for cocktails.
In 2016 I opened a bar of my own, Lion Lion, in East Harlem. After three rewarding years, we made the difficult decision to shut down during the Covid pandemic.
After this, I spent some time getting back to my roots behind the bar at Attaboy. Now, I am taking what I’ve learned over my career and sharing it with others.
