Bartenders’ group launches virtual tip jar
A tip jar stuffed with virtual cash aims to help bartenders cope with COVID-19, as the Canadian Professional Bartenders Association (CPBA) launches a Gofundme campaign coast to coast.
The campaign, a joint effort between the Montreal-founded Fireball Whisky and the CPBA, sees the distiller start things off with a $45,000 donation to the tip jar, pledging to match all additional donations up to $75,000. Bartenders who are members of the association (membership is free right now) and whose jobs have been affected by the pandemic can apply for relief from the fund to a maximum of $100 a month.
The CPBA has 800 members across the country, with 150 in Alberta.
Bartender Chuck Elves from Edmonton’s Restaurant Yarrow, a mixologist with 14 years of experience, is one of those affected by restaurant and bar disruptions across the country.
“I think it’s a great idea,” says Elves of the campaign. “I think it’s important because these companies make all their money off people drinking, and bars and bartenders, and it’s great when they give back.”
Elves began his career at The Sugar Bowl Cafe and has tended bar at popular cocktail spots and eateries, including Three Boars, Woodwork and Cafe Linnea. He has been out of work since midmarch when Restaurant Yarrow, a new concept by chef Ben Staley, was forced to close. Elves says the restaurant, which features a cosy bar area with 12 seats, opened in January and was just getting on its feet when the virus struck.
The campaign asks Canadians to donate while enjoying Zoom cocktails with friends, or when sipping libations at home. Participants are encouraged to share their virtual cocktail pictures on social channels with the hashtag Canadas biggest tip jar. Tips can be made through gofundme. com/f/fbcanadasbiggesttipjar.
The Journal talked to Elves about the culture of bartending, where he gets his cocktail inspiration, and the special drink that awaits the moment Yarrow reopens.
Q How have you been keeping busy during your unexpected time off?
A I’ve been doing instructional videos on Instagram (chucked_ out) at my home bar. My house was built in the 1950s and my bar looks like it. I’ve been giving people pointers on how to set up a bar, and producing a series of videos about cocktails that have been pretty fun, including original drinks I created for Bar Yarrow. It’s kept me busy and has been interactive, with people making suggestions as well. We just found out that we were approved for the 75 per cent small business subsidy. We haven’t figured out
what that will mean, and how we’ll be going back to work. But we can start doing some foraging for ingredients; spruce tips and asparagus are coming up soon. Then we’ll start to preserve and prepare things so that when we can reopen, we’ll have an amazing stock of cool things from spring.
Q Cocktails have been having an extended moment. What makes them such a draw for customers?
A It’s the whole experience, not just the drink. You get to have a part in it. If you order a martini, you can call the gin, say wet or dry, change the garnish. It’s an intimate thing. Or you can let bartender take over and make it dealer’s choice.
Q What do you miss most about not being behind the bar?
A I miss two things. I really love the creative side and sharing knowledge about cocktails. I love learning about classics, making your own bitters and vermouth and coming up with new drinks. I definitely miss that. But the other side is the social aspect, and that’s the bigger part for me. People will ask if I am a mixologist, and I say, in part, that I am. But I like the term bartender because it speaks to someone who tends and takes care of the bar. It’s about keeping it orderly and clean so it looks nice. It’s taking care of guests and using their names and remembering what drinks they like, the stories that you have shared. It’s creating an atmosphere for people to come and to share space, and time.
Q What special concoction awaits customers at Bar Yarrow when it opens again?
A The first day we were shut down, we put together a new cocktail, and stored it in a five-litre oak barrel. We won’t pull it out again until we are able to reopen. It’s based on an old classic, The Martinez. Our version takes Strathcona Spirits gin, our housemade sweet vermouth, a little bit of Angostura Amaro and some Cointreau. It’s going to be pretty spirit-forward. Storing it in the barrel will add flavours of toasted coconut and vanilla, and we’ll serve it in a rounded, old-school coupe with a simple orange zest or wheel. It’s called the Quarantinez.