PRACTICAL MAGIC
getting where I need to be in making a difference.”
Being on his feet does take a toll on Millay as he’s been in three major accidents.
“I’ve had problems with my spine and hopefully will be able to make it to Albuquerque to visit Dr. Beau Hightower,” he says. “I’ve been watching him on YouTube for years.”
When it comes to bartending, Millay’s not about the flash.
“Flaring and throwing things in the air is something you can put on a show with,” he says. “For me, bartending is having your patrons and them telling you about their day. You’re there to listen. Sometimes, all a person needs is an ear or a shoulder. I take a lot of pride in being a bartender. You’re there for them to vent.”
Millay’s love for the craft has grown over the years as well.
When it comes to his drink of choice —it’s a Blue Moon.
“For somebody that doesn’t drink beer, I love the balance of orange and coriander,” he says. “I’ve been drinking that since I was legally allowed to.”
Making a drink for somebody, he keeps in mind the benefits of some of the ingredients.
“Ginger, lemon and honey,” he says. “Those are the classics. You can drink alcohol and get a little health kick with those three ingredients.”
He’ll often recommend an old fashioned or Manhattan.
“One of my favorite drinks right now is the mojito,” he says. “You have to make it with crisp mint leaves because it’s fresh. You get the aroma and it hits the spot.”
Millay’s slowly creating a community in Santa Fe and is hopeful his moves will make an impact.
“I just want to be the best for myself, my wife, my job and my community,” he says.
NIGHT ON THE BORDER (SPICY MARGARITA) 2 ounces Espolón Blanco Tequila ounce cold-pressed lime juice ounce Aperol ounce house-made habanero agave Plaza Fiesta Chile Salt (A mix of maple sugar, hickory smoked sea salt, chiles, lime, coriander, paprika and chocolate extract. It is a locally bought spice here in Santa Fe.)
Add the first four ingredients to a cocktail shaker and shake. Pour into glass rimmed with Plaza Fiesta Chile Salt.