Growing up in the Midwest, Channing Centeno landed his first job in the industry washing dishes when he was fourteen years old. He graduated from the Ohio State University in 2012 with a degree in hospitality management. Centeno went to join the Cameron Mitchell restaurant group, working as a server, busboy, and eventually bartender, which led to a newfound passion for hospitality. He eventually relocated to New York City to help open Ocean Prime, before joining the team at Momofuku as a bartender in 2017. Centeno moved on to Seamstress and then to Otis, where he was lead bartender and creative director. 

Coming out of the pandemic lockdown, Centeno collaborated with various liquor brands to host pop ups around the city, but he missed life behind the stick. In 2021, he joined the team at Win Son, where he met Chef Calvin Eng. When he heard Eng was opening his own restaurant, Bonnie’s, Centeno knew he wanted to continue working with the chef, and approached him about a job. In December 2021, Centeno joined the opening team at Bonnie’s, where he has continued to offer thoughtful, dynamic drinks inspired by the restaurant’s Cantonese-American cuisine.

Cocktail

Frozen Blackcurrant Lemonade
Bartender Channing Centeno of Bonnie’s | Brooklyn, NY

INGREDIENTS

Lemon Cordial:
Yield: 3 quarts
1.5 kilograms sugar
Peels of 12 lemons plus 2 quarts lemon juice
To Assemble and Serve:
Yield: 1 cocktail
2 ounces blackcurrant concentrate
1 ounce lemon cordial
1 ounce honey syrup
1 ounce lemon juice

METHOD

For the Lemon Cordial:
In a 4-quart, nonreactive container, combine sugar and lemon peels. Cover and let sit 8 hours (or overnight). The following day, remove and discard lemon peels. Add lemon juice and whisk until sugar is dissolved. Transfer to a Vitamix blender, then blend until incorporated. Strain. Reserve in nonreactive containers or bottles.

To Assemble and Serve:
In a Vitamix blender, add all ingredients and 1 cup pebble ice. Blend until smooth. Pour into a glass.

Cocktail

Frozen Thai Tea Espresso Martini
Bartender Channing Centeno of Bonnie’s | Brooklyn, NY

INGREDIENTS

Toasted Coconut Syrup:
Yield: 6 quarts
6 quarts unsweetened coconut flakes
6 quarts sugar

Thai Tea Concentrate:
Yield: 9 quarts
190 grams loose leaf Thai tea

To Assemble and Serve:
Yield: 1 cocktail
1.5 ounces cacao-flavored white rum
1 ounce cold brew coffee liqueur
Sweetened coconut flakes

METHOD

For the Toasted Coconut Syrup:
Heat oven to 300°F. Place coconut flakes on a sheet tray. Toast until golden brown, frequently shaking the tray to prevent from burning. Place the toasted coconut flakes in a 12-quart, nonreactive container. Add 6 quarts boiling water. Cover and let steep 23 minutes. Strain through a chinois into a clean, 12-quart, nonreactive container. Whisk in sugar until completely dissolved. Transfer to a Vitamix blender; blend until smooth. Return the mixture to the nonreactive container and let cool. Strain through a chinois once more to remove coconut fat film. Distribute to 6 quart containers. Refrigerate.

For the Thai Tea Concentrate:
Place a rondeau in the center of an induction burner, then add 9 quarts water. Bring to a boil. Add thai tea, cover, and continue boiling 23 minutes. Strain through 2 stacked chinois into a large, nonreactive container. Let cool. Distribute to 9 quart containers. Refrigerate. 

To Assemble and Serve:
In a Vitamix blender, combine rum, coffee liqueur, 1.5 ounces Thai Tea Concentrate, 1 ounce Toasted Coconut Syrup, and a small tin of ice. Blend until smooth. Pour into a rocks glass, then garnish with coconut flakes.

 

Content and recipes developed in partnership with Channing Centeno, StarChefs and Vitamix Commercial.