3.

GA Voice - - Food & Mixol­ogy -

I’ve been in the ser­vice in­dus­try since I was 18. I am now 27. I first started out at Texas Road­house in Val­dosta my fresh­man year in col­lege [at Val­dosta State Univer­sity]. I trans­ferred up to At­lanta to fin­ish col­lege at Ge­or­gia State and I worked at Nino’s Cucina Ital­iana [on Cheshire Bridge Road] and did a few cater­ing gigs, and it was through cater­ing that I fell into bar­tend­ing.

After cater­ing I ended up work­ing at Jack’s Pizza, the dive bar over there [in Old Fourth Ward]. I did some work with FEMA [Fed­eral Emer­gency Man­age­ment Agency], like dis­as­ter re­lief and re­cov­ery, so I did a bit of trav­el­ing with that. From there, I came back from a con­tract and ran into Ali and Lana and they gave me a job about three or four years ago.

What was it like start­ing out at Across The Street?

Ini­tially I came in for train­ing just to kind of do a look-see and see how I liked it. They kind of just threw me out to the wolves, man. I went up to my first ta­ble and was like, ‘Hey, it’s my first day. I haven’t trained, so if you have ques­tions I prob­a­bly don’t know the an­swer but I’ll fig­ure it out for you.’ I try to build

I hate when peo­ple come in and say, ‘Make me some­thing spe­cial.’ I’m like dude, I don’t even know what you like, num­ber one. I don’t even know you [laughs]. Like, what do you mean make you some­thing spe­cial? So gen­er­ally I just give them a glass of wa­ter [laughs].

I also hate when peo­ple say they want some­thing strong. I try to make a cock­tail and if they want to pay for a dou­ble shot then great, but if they won­der why they don’t have a lovely cock­tail any­more it’s be­cause it’s loaded up with al­co­hol and it’s not bal­anced any­more.

For the restau­rant, our mar­gar­i­tas are ab­so­lutely di­vine. We use all fresh in­gre­di­ents. A lot of peo­ple use sim­ple syrup and fill it with too much sugar and too much fluff and it comes out giv­ing you re­ally bad heart­burn. We don’t have any of those prob­lems here. But hands down my fa­vorite drink is a Saz­erac. (see recipe)

5.

Dump the whiskey mix­ture into the ab­sinthe-rinsed glass.

6.

De­cem­ber 11, 2015

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