FOOD & MIXOLOGY

GA Voice - - Food & Mixology - Tend­ing bar with Tony Jackson

By SHAN­NON HAMES

Ear­lier this year, mixol­o­gist Tony Jackson walked away with Ge­or­gia Voice’s Best of At­lanta award in the Bar­tender cat­e­gory. Tony has been pour­ing at the At­lanta Ea­gle for over eight years now, and has been a wit­ness to many shifts and changes in the gay bar scene. We caught up with Tony to talk to him about his ca­reer, his pas­sion for peo­ple and to snag his fa­vorite cock­tail recipe, “Santa’s Milk.”

Ge­or­gia Voice: How did you get started in mixology?

Tony Jackson:

I started be­cause it was a lot of fun and I al­ways wanted to open my own bar. I was work­ing on my un­der­grad­u­ate de­gree and it fit well with my school sched­ule.

I be­gan at a leather bar in Ari­zona. Af­ter it closed down, I moved to At­lanta. I worked at 3 Legged Cow­boy for about three months, and then started work­ing at At­lanta Ea­gle and have been there ever since. This is my eighth year at the Ea­gle. But I’m also an ad­junct art pro­fes­sor at a tech­ni­cal col­lege, too. I teach art history as well as cre­ate my own art paint­ing with acrylics.

You’ve been a mixol­o­gist for 13 years. You must love it. What is it that you find the most sat­is­fy­ing about your ca­reer?

ic hour, ev­ery­thing cranks up. We have a guy out­side who cooks the best burg­ers in town. At 10, our leather shop opens, the black­jack ta­ble opens, the DJ starts spin­ning. It all starts up and ev­ery­one has the best time.

Are women wel­come, too?

Oh, we have TONS of women! They come in all the time. We are also for­tu­nate enough to be one of the only bars in town right now that hosts a trans­gen­der group that comes in. We have a lot of trans­gen­der cus­tomers.

Bar­tenders have the rep­u­ta­tion for help­ing peo­ple. Do you feel like that’s part of your job?

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