Master Mixologist: Fredrick Arvil Laurente of RARE BIRD at Ramsey Country Club
Committed to continuous growth, Laurente has expanded his expertise through collaboration with peers and industry professionals
Fredrick Arvil Laurente is a seasoned mixologist for Rare Bird Restaurant at Ramsey Country Club in Ramsey, NJ. Laurente is from West Orange, New Jersey, and has nearly a decade of experience in the hospitality industry. Specializing in bartending, he has built a reputation for delivering elevated guest experiences through both technical skill and genuine hospitality.
Laurente began his career at Rare Bird—formerly The Lakeside Grille—where he started as a busser and barback before earning his place behind the bar. His early dedication and work ethic led to the opportunity to train under Brian Fazekas, former Head Bartender and now Food & Beverage Manager. Under Fazekas’ mentorship, Laurente developed a strong foundation in classic cocktail techniques, wine knowledge, and high-level guest service, while learning to balance efficiency with a warm, welcoming presence.
Committed to continuous growth, Laurente has expanded his expertise through collaboration with peers and industry professionals. These experiences have sharpened his ability to remain composed under pressure, prioritize effectively, and deliver high-quality service at speed.
Known for his attentive, efficient, and guest-focused approach, Laurente takes pride in crafting memorable experiences for every guest while maintaining precision and consistency behind the bar.
Broadwayworld had the pleasure of interviewing Fredrick Arvil Laurente about his career and his position at Rare Bird at Ramsey Country Club for our "Master Mixologist" feature.
When did you first become interested in cocktail culture?
My interest in cocktail culture began organically during his early days at Rare Bird, when I was working as a busser and barback. Being immersed in the energy of the bar and observing skilled bartenders sparked my curiosity. As I transitioned behind the bar, that curiosity quickly evolved into a passion—particularly as I began learning the history, balance, and craftsmanship behind classic cocktails. What started as exposure became a true appreciation for the artistry and discipline of mixology.
What innovations in mixology and bartending do you find fascinating?
I am especially drawn to the growing emphasis on precision and technique in modern mixology—from advanced batching methods and clarification techniques to the thoughtful use of seasonal and locally sourced ingredients. I also appreciate how bartending continues to evolve alongside culinary trends, with chefs and bartenders collaborating more closely than ever. The balance of innovation with respect for tradition is what I finds most compelling.
How do restaurant and bar guests encourage your creativity?
Guests at Rare Bird play a significant role in shaping my creativity. Their preferences, feedback, and openness to trying something new often inspire me to refine existing cocktails or experiment with new combinations. Whether it’s customizing a drink based on a guest’s palate or introducing them to something unexpected, those interactions keep the creative process dynamic, and guest driven.
What are your preferred “classic cocktails” and why?
I gravitate toward timeless classics such as the Old Fashioned, Negroni, and Manhattan, all of which serve as the backbone of Rare Bird’s cocktail philosophy and menu development. At Rare Bird, these classics are often reinterpreted through the restaurant’s own signature cocktails—each building on those foundational structures while incorporating modern elements, seasonal ingredients, and refined presentation.
I appreciate these cocktails for their balance, simplicity, and versatility. Whether served in their purest form or elevated through Rare Bird’s menu-driven variations, they represent the essential techniques and flavor profiles that define great mixology.
What are some of your favorite infusions and how do you like to use them in drinks?
I enjoy working with herb-forward infusions like rosemary and thyme, as well as citrus-based infusions that brighten a cocktail’s profile. These elements are often used to enhance depth and complexity without overpowering the base spirit. I also incorporate subtle spice infusions, which add a layered, unexpected finish to otherwise classic builds.
Tell us about a few of your signature cocktails and why they are distinctive.
My signature cocktails reflect my foundation in classic technique with a modern twist. I often starts with a familiar structure—such as a whiskey-forward or citrus-driven cocktail—and introduce nuanced variations through texture, balance, or presentation. My drinks are distinctive for their precision and approachability, offering guests something refined yet accessible. Each cocktail is designed not just to taste exceptional, but to create a memorable experience.
Some popular cocktails are: The Old Fashioneds such as: The Rare Bird made with bourbon, orange, cherry syrup and angostura bitters; The Kyoto made with Toki whiskey, black sesame syrup and yazu bitters or the Smoke Signal made with mezcal, anjeo tequila, ancho chili agave syrup and mole bitters. Also, the Agave drinks: The Pina. Fuego made with resposado tequila, ancho reyes poblano, coriander, infused agave, pineapple juice and lime juice or the Sol Dorado made with tequila blanco, mint agave syrup, grapefruit juice, lime juice and soda. Also, we have a great cocktail menu of Clear Spirits; Spritzers and Mocktails.
Give us your perfect pairing for a cocktail and a culinary selection.
At Rare Bird, I look to pair cocktails in a way that enhances both the drink and the dish. A standout pairing is one of the bar’s spirit-forward, whiskey-based cocktails—often inspired by an Old Fashioned or Manhattan—alongside a rich entrée such as a steak or braised short rib. The depth, oak, and subtle sweetness of the cocktail complement the savory intensity of the dish beautifully.
For lighter fare, I often recommend one of Rare Bird’s citruses-forward or herb-driven cocktails—such as a fresh spritz or a bright gin-based drink—paired with seafood selections like grilled fish or shellfish. The acidity and freshness in the drink elevate the natural flavors of the dish while keeping the overall experience balanced and refreshing.
Seasonal cocktails featuring fresh herbs or fruit-driven profiles also pair exceptionally well with the restaurant’s lighter starters and salads, creating a cohesive, elevated dining experience from first sip to last bite.
Tell us a little about your company or restaurant.
Rare Bird Restaurant at Ramsey Country Club offers a refined yet welcoming dining experience, blending elevated cuisine with a thoughtfully curated cocktail program. The restaurant emphasizes quality, creativity, and hospitality, providing guests with both classic and contemporary offerings. The bar program reflects that same philosophy—delivering expertly crafted cocktails with consistency, precision, and a focus on guest experience.
Rare Bird at the Ramsey Country Club is open to the public. It is located at 105 Lakeside Drive, Ramsey, NJ 07446. For more information, hours of operation, and menus, please visit About the Restaurant - Ramsey Golf and Country Club and call 201.327.0009.
Photo Credit: Courtesy of Rare Bird
Videos
