IslandVibesIOP.com 20 Born and raised in Charleston, Thomas Riano began his career in the food and beverage industry while attending college at Clemson. At Tiger Town Tavern, he started his first job working in the kitchen and switched to bartending there when he turned 21. When the time came for a new chapter, he moved to the Upstate where he was hired as a bartender at a gated resort called The Reserve. Missing his friends and family who have lived in Charleston for generations, Riano returned to his hometown where in 2019, he took a position at Shelter Christmaspolitan • 2oz Bottoms Up vodka • 1oz spiced cranberry juice • .5oz St. Elizabeth’s Allspice Dram • .5oz lime juice • Absinthe rinse in the glass Present in a coupe-style glass garnished with a fresh rosemary sprig garnish. Of the many unique beers on tap at The Dinghy, Riano said his favorites are the Tropicalia Island and Holy City Light Lager. Also popular, he said, are the Columbia Craft and a rotating sour by Snafu. Hands down the best-seller, though, is the Natty Light. Any of the brews pair well with the bar menu, which features alligator bites, Daly also created the ‘Egg? Nah!’ as a play on the classic. “For the nog itself, we have a secret recipe, which we jazz up with additional ingredients,” he said. For the eggnog, Country Living Magazine recommends this recipe. Egg? Nah! • 1 cup heavy cream • 2 tsp. pure vanilla extract • 2 cinnamon sticks, broken • ¼ tsp. freshly grated nutmeg, plus more for serving • 4 cups whole milk, divided • 8 large eggs, separated • ¾ cup granulated sugar • Pinch of kosher salt • ¾-1 cup dark rum, bourbon or cognac Whether entertaining or unwinding at home this holiday season, deck the bar with this selection of themed cocktail recipes created by Jason Daly, bar manager at The Refuge. His “Christmaspolitan” is made as follows. FOOD & BEVERAGE Flavor of the Month Holly jolly cocktails By Sarah Rose Behind the Bar Good times on tap with Thomas Riano By Sarah Rose Combine heavy cream, vanilla, cinnamon, nutmeg and 2 cups of milk in a medium saucepan. Bring to a simmer over medium heat until tiny bubbles begin to appear around the edge of the pot, without letting it boil, for two to three minutes. Remove from heat and let steep for 30 minutes. Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase speed to high and beat until thick and very pale in color, 2 to 3 minutes. Strain spiced cream mixture, discarding solids; return liquid to pot. Slowly beat 1 cup warm cream mixture into yolk mixture on low speed. Return to the pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture coats the back of the spatula, nine to 10 minutes. Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in remaining 2 cups of milk. Just before serving, beat egg whites with an electric mixer until soft peaks form, one to two minutes; fold into eggnog. Serve topped with grated nutmeg. Then add the following “Egg? Nah!” ingredients. 6 oz homemade eggnog 1.5oz Grand Marnier .5oz Disaronno Caramel syrup Grated nutmeg Additionally, Daly created the “Peppermint Snow Plowed,” which he said, “Tastes exactly like a thin mint cookie with a tequila punch!” Here’s how he makes it. Peppermint Snow Plowed • 1oz Vanilla-infused-tequila • 1oz Peppermint schnapps • 1oz Godiva liquor • 1oz Frangelico Christmaspolitan Peppermint Snow Plowed Kitchen + Bar in Mount Pleasant. The first two years he spent cooking in the kitchen and then bartended there for three years until he left in 2024. Seeking a change of scenery, Riano took on a bartending role at The Dinghy, where he discovered a laid-back environment and the regulars who have become the highlight of his job. “Bartending is fun but it’s also hard work and late nights. It’s not the most glamorous job but the locals who come in to see me on a consistent basis mean everything. That’s why I’ve stuck with this career for a decade.” calamari, cheese sticks, clam strips, coconut shrimp, Dirty Elvis sweet potato fries with peanut butter, Dot’s pretzels, fried mushrooms, jalapeno poppers, mac and cheese bites, onion rings and half-a-dozen jumbo wings served with a selection of sauces from which to choose. Sandwiches include the B.L.T., bologna, the club, Cuban, flounder, French dip, grilled cheese, mahi and Philly cheesesteak. When Riano is not behind the bar, he enjoys playing golf, hanging with his mix-breed dog Miller, playing video games, listening to music and traveling with friends. Two years ago he took a trip to Italy where he attended the Ryder Cup in Rome and visited Naples. This past summer, he went to Portugal where he attended a music festival. Pop by The Dinghy to enjoy a good beer with even better company.
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