“I killed it, man,” David Ponte said, explaining his first time behind the bar at Nobu at the Hard Rock Hotel. That night, more than 10 years ago, Ponte, then a busser, filled in for a bartender who had given his notice just a few minutes before the venue opened. “Then, I killed it again,” said Ponte, when another bartender quit suddenly, moving him permanently into a bartender role.
Ponte’s can-do attitude, knowledge of spirits and dedication to a profession he’s loved since college has led him, almost 11 years later, from a bartending gig at Hard Rock’s Nobu to being named beverage manager at Nobu Caesars Palace, the largest Nobu in the world.
“Bartending, it fits my personality and I decided to jump in and see how far I could take it,” Ponte said. “I’m also creative—I’m very meticulous, pay attention to detail, always creating.” You can spot some of Ponte’s own creations, the Cracked Basil and Hakka Nigori, on Nobu’s cocktail menu.
These days though, Ponte spends less time behind the bar … but, “I step in when and where I’m needed,” he explained. “I’m never going to ask my staff to do something that I either haven’t done or can’t do myself.” When someone needs help, Ponte’s there to step up to the plate.
He explained it’s all just part of the Nobu experience. “We take what we do very seriously. We’re proud of our product. We’re on point with food, service, quality, cocktails. We uphold that stuff, and we like to share it.”
Grapefruit on the Rocks
Grapefruit on the Rocks
It’s “very fresh, with a crisp taste,” Ponte said of the flavor profile of the Grapefruit on the Rocks. The cocktail mixes Beefeater 24 gin, Domaine de Canton ginger liqueur, St-Germain elderflower liqueur, fresh-squeezed grapefruit juice and lychee syrup, and is garnished with a lemon wedge. The balance of grapefruit tartness and sugary lychee makes for one tasty combination. Ponte explained that Beefeater 24 fits perfectly with the restaurant’s culinary profile, too, because of its use of two extra botanicals: Japanese and Chinese teas.
