The Pairing:
David Piscuskas, 1100 Architect
David Hollenberg, University of Pennsylvania

Cocktail designed by:
Toby Cecchini, Bartender + Author
David Moo, Bartender

David Piscuskas, FAIA, Founding Principal, 1100 Architect; 2017 President, AIA New York
View 100 Architect's Projects

David Piscuskas, FAIA. LEED AP, co-founded 1100 Architect in 1983. He believes well-designed, functional, and astute architecture can act as a powerful catalyst of inspiration, change, and growth. Following these beliefs, he has completed several award-winning buildings, including the University of Pennsylvania’s Perry World House (Philadelphia), the Little Red School House and Elisabeth Irwin High School (New York), and the Irish Hunger Memorial (New York). Piscuskas serves as the 2017 President of AIA New York. He received a Bachelor of Arts degree in Art from Brown University in 1979 and a Master of Architecture degree from UCLA in 1982. Piscuskas is an NCARB Certificate Holder, Member of the Chamber of Architects in the State of Hessen, and a Fellow of the American Institute of Architects (FAIA).



David Hollenberg, University Architects, University of Pennsylvania; Adjunct Professor, PennDesign

David Hollenberg, has served as University Architect at the University of Pennsylvania since June 2006. In this role he is responsible for oversight of the design of the physical development and preservation of the campus, supervising a staff of 16, including the Principal Planner, the University Landscape Architect, and the Environmental Sustainability Coordinator. He has had oversight of the design of major campus projects since 2006 that have emerged from the Penn Connects Plan, such as the Music Building, Penn Park, Shoemaker Green, the ARCH, Weiss Pavilion at Franklin Field, and Golkin Hall. Prior to this position, he worked from 1992 to 2006 for the National Park Service. Serving as Associate Regional Director for Design, Construction and Facility Management, he was responsible for major programs and services affecting all National Park Service structures in the 13-state Northeast Region, and supervised a staff of 35-40 in four divisions: Architectural Preservation, Development, Engineering, and Facility Management. He had primary Regional Office responsibility for implementation of the Independence National Historical Park General Management Plan, which involved planning approximately $320 million in design and construction involving four new buildings and three blocks of new public open space. In addition, he served as NPS representative on the jury for the Flight 93 National Memorial Competition.



Toby Cecchini, Bartender & Author
Toby Cecchini is a writer and bartender based in New York City. He has written on food, wine and spirits for GQ, Food and Wine, and The New York Times. His first book, Cosmopolitan: A Bartender's Life, was published in 2003. He is currently at work on his second book, a travelogue of spirits based on his travels for The New York Times' Living and travel magazines. He began bartending at the Odeon in 1987, where he is credited with creating the internationally recognized version of the Cosmopolitan cocktail in New York. He followed that with stints in several bars including Passersby, which he owned until 2008. In 2013 he reopened the shuttered Long Island Bar in Cobble Hill Brooklyn.



David Moo, Bartender & Author
Toby Cecchini is a writer and bartender based in New York City. He has written on food, wine and spirits for GQ, Food and Wine, and The New York Times. His first book, Cosmopolitan: A Bartender's Life, was published in 2003. He is currently at work on his second book, a travelogue of spirits based on his travels for The New York Times' Living and travel magazines. He began bartending at the Odeon in 1987, where he is credited with creating the internationally recognized version of the Cosmopolitan cocktail in New York. He followed that with stints in several bars including Passersby, which he owned until 2008. In 2013 he reopened the shuttered Long Island Bar in Cobble Hill Brooklyn.

• 2 oz. Anchor Old Tom gin or
• Siete Leguas Reposado tequila
• 1/2 oz. Giffard Banane du Brésil liqueur
• 1/2 oz. Cynar
• 1 barspoon (7 ml.) Cinnamon tincture*

Combine all ingredients in a mixing glass over ice and stir until well chilled, up to 45 seconds. Strain into a double rocks glass with one large cube. Twist a peel of orange, skin side down, over it, and discard the peel.

Cinnamon Tincture:
In a Mason jar or other sealable container, combine roughly 500 grams of cinnamon stick with one liter of a very strong neutral spirit, such as Everclear or 100-proof vodka. Leave for at least a week, shaking jar once a day or so. You can extract small amounts of the tincture, which will get stronger the longer you leave it on the cinnamon, and replace what you take with fresh spirit. Keeps indefinitely.