Hol­i­day Recipe

GA Voice - - Food & Mixol­ogy -

It’s so mul­ti­fac­eted. You have to wear so many hats. You’re an ex­pert on ev­ery­thing for the most part. You’re a part-time psy­chi­a­trist, a hair­styl­ist, you give re­la­tion­ship ad­vice. You just meet so many dif­fer­ent peo­ple and noth­ing’s ever the same, ever. Every day is a new day.

What are your pet peeves about the job?

As much as I try to give at­ten­tion to all of our cus­tomers, a bar­tender is al­ways busy. Whether it’s prep­ping, count­ing al­co­hol, mak­ing sure we have cold beer. And then when you have on the man­age­rial hat as well, you have to go do ta­ble checks and make sure the cus­tomers are happy while main­tain­ing your bar.

And when your bar guests are ask­ing for drinks, you also have a ser­vice bar as well, so you’re mak­ing drinks all over the place while mak­ing sure you don’t run out of any­thing. And since we use all fresh lime juice and lemon juice, I have to juice all of this stuff too [laughs]. It just doesn’t end.

What are your spe­cial­ties or most pop­u­lar cock­tails?

Saz­erac

1.

Chill an Old Fash­ioned glass by fill­ing it with ice. Let it sit while you move on to the next step.

2.

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