Successful Endeavors

At Eberly in Austin, Texas, Connor Bovich shows off his creative side.

Connor Bovich’s bartending career began in 2017 at a small restaurant in Breckenridge, Colorado, and one year later he accepted a job at the Breckenridge Distillery Restaurant. “After about six months there I took over the beverage program—this was a unique experience, especially at that time, because I could only use the spirits that we distilled on-site,” he says. “This led to a creative challenge to create balanced menus with limited products, but I would say we were extremely successful.” Bovich stayed on in this role until 2022, when he moved to Austin, Texas to pursue new opportunities.

After a year bartending at an Italian restaurant in his new city, Bovich accepted a job as operations manager at Eberly, a sprawling space that includes a dining room, study, rooftop events space, and the historic Cedar Tavern’s 50-foot mahogany bar, which was carefully transported to the space from Greenwich Village in New York City, where the Cedar Tavern had been in operation from 1866 to 2006. After about a year as operations manager, Bovich was offered the bar manager position, overseeing Eberly’s beverage program, which he calls “approachable but creative,” including seasonal signature cocktails, rotating local and imported beers, and a list of roughly 200 wines from around the world.

On the cocktail side (drinks are $14-$16), Bovich leans toward seasonal and local ingredients while paying homage to the classics. “I’ve always taken the time to speak with the chefs I work with to find new flavor combinations,” he says. “I enjoy creating my own syrups and shrubs, which allows me to develop flavor in my cocktails that you can’t get from most store-bought items. Gin and whiskey have long been my two favorite spirits to work with, but most recently aged rum has grabbed my attention.”

His Lower East Elixir ($16) comprises Ilegal Joven mezcal, Flor de Caña 7-year-old rum, Green Chartreuse liqueur, house-made orgeat syrup, lime juice, and Bittermens Elemakule Tiki bitters, while his Autumn Rhythm II ($15) features Wild Turkey 101 Bourbon, house-made carrot and fennel shrub, and lemon juice. “I appreciate that people take the time to come to our restaurant or sit at our bar, and I want them to leave having enjoyed their time with my team and our space,” Bovich adds. “When we get positive feedback from our guests, whether it be in the moment or days later, I feel like we’ve been successful in our endeavor.”

Connor Bovich’s Recipes

Lower East Elixir

Ingredients

1 ounce Ilegal Joven mezcal;

½ ounce Flor de Caña 7-year-old rum;

¼ ounce Green Chartreuse liqueur;

¾ ounce orgeat syrup¹;

½ ounce fresh lime juice;

5 drops Bittermens Elemakule Tiki bitters;

Edible flower and lime twist.

Recipe

In an ice-filled cocktail shaker, combine mezcal, rum, liqueur, orgeat, lime juice, and bitters. Shake and strain into a crushed ice-filled tall tiki glass. Garnish with an edible flower and lime twist.

¹Make a simple syrup on the stovetop with 1 cup water and 1 cup sugar. Lightly toast 2 cups unsalted, sliced almonds. Crush the toasted almonds and add to the simple syrup. Let steep for 2 hours, then blend and strain through a chinois.

Autumn Rhythm II

Ingredients

1 ounce Wild Turkey 101 Bourbon;

1½ ounces carrot and fennel shrub²;

¾ ounce fresh lemon juice;

Lemon swath.

Recipe

In an ice-filled cocktail shaker, combine Bourbon, shrub, and lemon juice. Shake and strain into a rocks glass over a large ice cube. Garnish with a lemon swath.

²Combine 500 grams fresh carrot juice (requires around 2 pounds of peeled carrots) and 300 grams fresh fennel juice (3-4 fennel bulbs) and strain through a cheesecloth. Blend together juices, 200 grams sugar, and 2 tablespoons apple cider vinegar.