Bar Star Find her behind the bar at: Danton’s Gulf Coast Seafood and Steaks, 4611 Montrose Hours: 11 a.m.-2:30 p.m. and 4-10 p.m. Monday-Friday, 11 a.m.-10 p.m. Saturday, 11 a.m.-3 p.m. Sunday
THE HOUSTON BAR SCENE IS FULL OF PERSONALITIES — BAR STARS, IF YOU WILL. EACH WEEK IN PREVIEW, WE’LL FEATURE ONE OF THESE MIXOLOGISTS TO LET YOU KNOW MORE ABOUT THEM, ASIDE FROM HOW GOOD THEY ARE AT MAKING YOU FEEL GOOD.
LISA ALEXANDER
The Houston bar scene is full of personalities — bar stars, if you will. Each week in Preview, we’ll feature one of these mixologists to let you know more about them, aside from how good they are at making you feel good. Length of time working at current place? Three years Lamest pickup line you’ve heard at the bar? I once heard a guy tell a chick, “Hey, you look just like Celine Dion, and that really turns me on.” The look she gave him was priceless as she replied, “Celine Dion? Really?” Most famous person you’ve ever served a drink to? Douglas Brinkley, CNN’s presidential historian. Super nice guy. Becoming friends with customers: yes or no? A definite yes. I work in a neighborhood restaurant, so 95 percent of my customers are regulars. Being able to know them on a personal level is an honor, and it is one of my favorite things about my job. Most common customer complaint? It’s too cold or too hot. What’s the sloppiest, drunkest thing you’ve seen on the job? One night when the bar was full, a lady was saying rude things to a guy she didn’t even know, her friend was bawling over a boyfriend and the guy on the end of the bar slipped off his chair onto the floor. The whole show was like a bad movie. What’s the most outrageous request you’ve ever gotten? Maybe not too outrageous, but when someone asks me to make something they had somewhere else and they clearly don’t have a clue what was in it. But they assume because I’m a bartender I should absolutely know what is in every drink. Where do you like to go have a drink when you’re not at work? Komodo Pub in Midtown. It’s a laid-back, industry hangout, and I like knowing all the people that hang out there. What’s your specialty drink, and how do you make it? I’m a sucker for martinis. A popular one on our menu is the Elderflower Martini: Reyka Vodka, St. Germaine, a splash of sweet and sour, muddled mint and cucumber strained in a martini glass. What’s something your customers might not know about you? How extremely passionate I am about my job, how much time I spend creating new drink ideas and perfecting the classic drinks by honoring how they were traditionally made.