We Are Upstate NY With Spirits Nerd Anton Kinloch Founder of Lone Wolf

First, let’s start by saying the words…TIKI BAR. Yes, the Hudson Valley has an authentic Tiki Bar! Every Sunday, the LONE WOLF hosts a day of enchantment with tropical-inspired cocktails served in ceramic vessels (many with scary faces), elaborate garnishes and drinks bursting in flames just before serving for that over-the-top wow factor. While that’s all you need to know to encourage a visit to this tantalizing hot spot, there’s so much more to this story.

INSIDE+OUT Upstate New York recently caught up with the masterminds behind the Lone Wolf, Anton Kinloch and Lisa Dy. Anton, a graduate of the famed Culinary Institute in Hyde Park, brings his culinary skills, love for libations, and four years of experience running his previous business, Fuchsia Tiki Bar in New Paltz, to this exciting new venture. Located on Foxhall Avenue in Kingston, NY, the very space that used to house the popular and much-loved Lis Bar, Lone Wolf is an intimate craft cocktail lounge serving classic cocktails while educating guests on techniques behind the program. Pull up a seat at the bar and enjoy the anticipation of your first sip as our bartenders expertly whip up dazzling craft cocktails. The excitement builds as you peruse the drinks menu with names like Earl Grey Mar-Tea-Ni, Deadly Stinger, Pandan Old Fashioned, Mezpresso Martini and their signature drink – The Lone Wolf. They also offer wine and beer for the less adventurous. And you have to love a place that offers a cocktail on tap – The Kingston Negroni. Cocktails and mocktails are beautifully paired with delicious Asian-influenced dishes: Mushroom Bao Buns, Bone Marrow with White Miso Butter, Spicy Tuna Crispy Rice, and Pork Belly Boa Buns, to name a few.

Let’s learn more about Anton Kinloch and the Lone Wolf…

INSIDE+OUT UPSTATE NY: Where are you originally from, and how did you wind up in the Hudson Valley?

ANTON KINLOCH: Originally I hail from St. Petersburg, Russia but have spent the majority of my life in the Hudson Valley. I can’t imagine myself living anywhere else frankly, it’s a beautiful blend of urban and rural that makes it so unique.

Tell us about your background and how you came to the world of cocktails and mixology.

Cocktails were not in the cards for me originally. In fact I had graduated from the CIA in Hyde Park with a degree in Culinary Arts & prior to had a B.S in management. The long term goal was to be a chef/owner, post graduation from the CIA that’s when I was exposed to the world of cocktails. I taught myself from the originally published book “Death & Company” when it first got published and I have immersed myself in cocktails and spirits ever since.

Do you consider yourself a mixologist?

I think the term is loosely used, much like “chef”. The very best chefs that I’ve worked with, be it Michelin Star level or anything else, we’re all “cooks”. Similarly I feel that bartenders are the same way, we’re just incredibly passionate bartenders who are excited to sway our guests to try something new.

Describe what makes Lone Wolf a unique cocktail bar.

We pride ourselves on our staff education as the core principle of all of our concepts. We realized (from personal experience) that it’s impossible to sell a product if you don’t understand all of the facets of it. If your staff aren’t passionate about a product, how can they endorse it?

Tell us about your bar menu. What are the signature drinks at the Lone Wolf, and how often do you change the menu?

The food & drinks menu is scheduled to change every six (6) months. Typically with whatever produce and ingredients are readily available to us from local farms. Our cocktails are no different, highlighting a variety of ingredients. We opted to keep the menu approachable by offering a simplified explanation of the cocktail. Every single drink on the menu is a signature item for the simple fact that we don’t place emphasis on one item over another. It’s more about balance.

In your opinion, what makes a great drink and do you create your own recipes? What does that process look like?

In order to be a great drink vs a good drink, there has to be purpose & balance. What is the specific purpose of this cocktail, does it remind the guest of a memory of flavor profile? The creative process often involves looking at other bar’s recipes either in the form of books or articles and dissecting the choices made. Is there something that we can omit/replace and if so what? A cocktail menu may contain recipes from others but it should aspire to showcase the venue’s own unique creations.

Shaken or stirred?

Depending on the day this answer will change. A stirred & spirit forward Manhattan is much more welcome in the Fall/Winter as a light & bright Daiquiri is enjoyed in the Spring/Summer.

Tell us your favorite drink per season: spring, summer, fall, winter.

Each season brings its own unique adventures. Spring & Summer time is ideal for lighter & brighter cocktails featuring plenty of citrus whereas Fall & Winter I will reach for more of the spirit forward drinks. In my old age I’ve come to enjoy the spirit forward cocktails more so however.

What do you love most about being behind the bar?

The ability & opportunity to connect. We, as bartenders, have a responsibility to transform an evening. A bar was (and still is) the “third place” that’s not work or home that you can feel comfortable. The ability to tie in conversations together, get dialogues going & generally “guide” the evening for our guests is one of the most rewarding facets.

Every bartender has a good story or two. Tell us one funny or crazy “behind the bar” tale.

Having worked at the casino, I spent less time behind the bar with guests and more time behind the scenes, ensuring products were available and recipes were followed. My office was connected to a service hallway to the nightclub where a particular famous DJ was performing. One of the casino floor managers notified me that this individual was requesting Louis XIII by Remy Martin to be stocked at the bar for his performance. This bottle was over $4,000 and the casino had one in stock and one on reserve. The one in stock was located at the steakhouse on the 21st floor. I had to run from my office up to the steakhouse and deliver it back to the nightclub for this individual. When I returned with the bottle in hand, I cut through my office and the service hallway to get to the club manager. I slammed into and knocked down Lil Jon, the DJ performing that evening. He was quite generous with his time after I got him up and I had the pleasure of pouring his first glass of Louis XIII that evening. He ended up being amongst the first celebrities I got to work with during my time there.

What music do you play when you’re behind the bar?

The ambiance of the space is directly related to the tempo of the evening which is why we often curate a selection of lo-fi, 90’s hip-hop & alt rock (as well as other tunes) depending on the evening’s flow. You just have to check it out for yourself.

Could you share a recipe of one of your favorite drinks for our readers?

A personal favorite (and one of our best sellers) is the Venus Fly Trap, created by my good friend Brian Miller, formerly of Pegu Club, Death & Company and many more. This recipe has been modified to fit our personal tastes.

Venus Fly Trap

• 1 oz Macchu Pisco
• 3/4 oz Gordon’s Gin
• 1 oz Appleton Estate 8-Year
• 1/2 oz Lemon Juice
• 1/2 oz Passionfruit Syrup
• 1/2 oz Maggie’s Farm Falernum
• 1/2 oz House Orgeat (or a blend of 1:1 Orgeat Works Ltd. T’Orgeat + Latitude 29 Formula Orgeat)
• 1 tsp Vietnamese Cinnamon Syrup
• Combine all ingredients in a shaker tin, whip with pebble ice to chill, dirty dump into a footed pilsner or your favorite tiki mug. Garnish with an orchid & pineapple frond.

OK, we’re here to help. Here’s a link to tiki garnishes, and fronds – you’re welcome!

If you had not become a bartender, which profession would you have chosen? Maybe you have a second passion?

I’ve had the time to consider this question & have since realized the sociology and psychology have always been fascinating to me. Behavioral science in the form of consumer psychology would have been incredible, although I went to school for Culinary Arts so here we are.

If you could share a meal with anyone, who would it be?

Marco Pierre White is the youngest British Chef to have achieved 3 Michelin Stars by 33. His focus on excellence is a source of inspiration for what I’ve been striving for. While I know I’ll never land a single Michelin Star, just knowing what he was like then and how he is now over a cocktail and well-made meal would be incredible.

What is your current state of mind?

I’ve had to go back and change this response several times because as an owner you’re in the constant “fight vs flight” state daily. At any given moment I am agonizing over the seemingly insignificant details of the venue from lighting & sound to table spacing and coursing out of food. I’m still in a constant state of “what else can go wrong” but I feel relieved that I have an incredible team who see what I’m doing and are prepared to grow with me.

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Looking for some consulting advice? Connect with Anton Kinloch at his hospitality company, Kinloch Consulting via website

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