Tyson Buhler

Training at Le Cordon Bleu Culinary Academy gave Tyson Buhler a formal base that shows up in the precision of his bar work. That discipline runs through his approach: careful, controlled, and attentive to the small adjustments that shape a drink’s final expression. From there, he moved into Beverage Director at Death & Co in New York, a post that placed him inside one of the city’s most closely watched bar programs. The shift from culinary classroom to bar leadership was less a break than a continuation, with technique and invention meeting in the glass.

At Death & Co, Tyson Buhler oversees beverages while also serving as vice president of product at Gin & Luck, splitting his attention between daily execution and broader product direction. The work asks for both control and range: not only how a drink is assembled, but how a program, a flavor, and a perspective can extend beyond a single room. Popeye Doyle is one clear expression of that thinking. Cherry Heering and kirschwasser are set in deliberate contrast, giving the drink cherry notes with both juiciness and earthy depth.

Buhler described the cocktail in plain terms, but it carries its own atmosphere, built for evening rather than daylight. “I wanted a big, nightcap style of drink, the sort of thing a character from Mad Men could throw together in their home or office bar.” That gives the drink its posture: polished, a little smoky in spirit, and meant to hold after the moment passes.

Tyson's signature dishes include Popeye Doyle, Idle Wild, Sierra Madre, Lipstick Vogue, and Bolero. Together, they sketch a profile of a bartender who works with titles that feel distinct and memorable, each one carrying its own rhythm and personality. Even without elaboration, the list suggests a range that moves across moods and styles while keeping his emphasis on clarity of flavor intact.