Other
Sam Ross
Bartender
- Discipline
- Other
i. Biography
Cocktail technique moves between house style and repeatable drink architecture. In New York City, Sam Ross built that practice across The Sunburnt Cow, East Side Company Bar, Little Branch, Pegu Club, and Milk & Honey before co-owning Attaboy, carrying classic cocktail structure into a modern bar context without discarding the template. “I love the Singapore Sling!” Sam has said.
Coming Up
New York cocktail rooms of that period trained bartenders through volume, house specs, and close reading of classics. Sam Ross worked as a bartender at The Sunburnt Cow, East Side Company Bar, Little Branch, and Pegu Club, then served as Head Bartender at Milk & Honey. Those posts place his development inside venues where technique, balance, and service discipline were central to the bar program.
The Current Chapter
Bar ownership turns technique into operating culture: hiring, specs, service standards, and consistency over time. In 2013, Sam Ross became co-owner of Attaboy in New York City.
Signature
Signature cocktails include Penicillin, Paper Plane, and Wry Grin.
Recognition
Trade recognition in bartending marks both execution and influence behind the stick. Sam Ross’s honors include American Bartender of the Year (2011).
Profile updated July 2026
FAQ
Asked of Sam
What is Sam Ross's current role?
Sam Ross is co-owner / owner-operator-bartender of Attaboy.
Where did Sam Ross work before?
Earlier in their career, Sam Ross worked at The Sunburnt Cow, East Side Company Bar, and Little Branch.
What recognition has Sam Ross received?
American Bartender of the Year (2011).
