This time on Behind the Bar, we spoke to Aaron Deary of Suraya, Fishtown’s newest hotspot. Deary, who has been the bar manager at Suraya since its opening in November 2017 and previously spent two years behind the bar at ROOT restaurant & wine bar, was born in Derry, Ireland and moved to Philadelphia five years ago. We chatted about milk punches, where he likes to fish, and what he really thinks of frosé.

 

Aaron Deary (AD): Suraya is a Lebanese-inspired restaurant with a lot of meaning behind it. The name comes from the owners’ [brother and sister Roland Kassis and Nathalie Richan] grandmother, and this was a restaurant they wanted to do for a long time. It’s a culmination of a lot of things - mostly Lebanese cuisine but with a modern American twist, especially in the cocktail program.

 

AD: ROOT, and before that, I was at Vesper. Before that, mostly Irish bars.

 

 

AD: Milk punches or any sorts of clarified cocktails.

 

AD: Frosé.

 

AD: Irish whiskey is making a comeback - ones like Teeling. They’re using different casks finishes and different mash builds, so you’ll see Irish Whiskey with more character and not just that mellow, smooth cereal flavor you’re used to.

 

 

AD: I enjoy fishing, anywhere I can. The most beautiful places I’ve fished so far is Key West or the Gulf Coast.

 

AD: Anything from Half Acre.

 

AD: Rum, to work with and to drink, especially the funky ones.

 

AD: Boulevardier [a Negroni variation made with whiskey].

 

 

AD: Anyone who’s willing to dive right in, doesn’t have too many restrictions, and lets me lead them into what they should be eating or drinking based on their preferences. If you’re at my bar, ask a lot of questions.

 

AD: Sweet vermouth, a good bottle of gin, a cask strength bourbon, Campari or Contratto Bitter, and a bottle of green chartreuse — just because.

 

The Tempest: El Dorado 12 year rum, éclat-contratto, rhum barbancourt, chocolate bitters, urfa-vermouth

 

AD: Canyon at Philadelphia Distilling for delicious cocktails and good times, Daryl at Smith’s (my local spot), my man Steve at Root —and I love going to anyone at Fountain Porter for a beer and a burger.

 

AD: Hospitality.

 

AD: Frank Sinatra, and we’d probably end up drinking Jack Daniels. He oozes cool.