12 years ago I started my first bar gig. At the age of eighteen years old, I stood in a bar where a lone bartender couldn't seem to remember to finish the Guinness he had started for me. He remembered to charge me for it, now if only among a sea of people awaiting his attendance, he could turn to me so I could make a motion to help him remember that I was thirsty and waiting patiently. When he did approach me with my settling beer I asked him a question that would change my life. "Are you looking to hire another bartender?" Needless to say I started the next week.
I had filled in bar tending a couple times before at restaurants that I worked at, but never ran the show before. I had studied menus at local diners with their never ending list of "classic cocktails" and even attempted to make some of them at parties for my friends. For no apparent reason, I had always felt confident I could pull it off.
My first night tending bar was pretty rad. What I didn't know in recipes I made up for in speed and friendliness. Made a fairly painless $200 and couldn't have imagined that sole bartender doing that night without me.
Fast forward to age 21, the year I decided to make the move from Long Island to Boston.
I move with one connection to write in the Boston Herald, one boyfriend from Quincy and his roommates and friends are the only people I know. In one weeks time I went from no job and all free time in the world, to one job at the Boston Herald, one job bar tending job in Waltham and 3 night classes at Framingham State.
My first bar gig in Waltham isn't important other than the fact that one single customer introduced me to my future. He advised me to leave this dump I was working in and work up the street at The Lincoln.
The Lincoln (also called the L) was a brand new martini bar up the street that seemed to be more empty than more full so I was hesitant to even consider it. I met one of the owners of the bar, in my bar and we spoke of me starting in May when they would hopefully pick up their business and keep me happy there. I got frustrated at the bar I was working at and ended up quitting in March. On a Monday, I wandered into the L and told them I had full availability if they happened to need someone. I started that following Wednesday. They asked me to work the next night, then I had Wednesdays, Thursdays and Fridays from then on.
This bar wasn't super fancy, but it had some old school martinis and a fun vibe with a great live jazz band on Thursday and more music Fridays and Saturdays which was an assortment of young adults who promised they'd bring 20+ friends.
This was the bar that held my hand while I entered adulthood. I had come in a know-it-all 22 year old and left as a 25 year old that would go on helping the same team of mangers open their next restaurant and the next after that. Not only did I learn a certain art of making a cocktail, I learned how to run a bar and make people want to come back.
I always enjoyed making martinis. While some bartenders dread the order I embraced the ritual and mastered the art of the perfect pour. I liked putting different twists on classic drinks trying to create different specials. That is the driving reason I think I'm still doing it.
Right now in my career behind the bar, I have artistic freedom. I can use bold flavors and balance them into delicious cocktail creations. I'm excited to try the newest, oddest craft spirits my distributors can find and I want to make you something that will awaken your senses. Even more than that, I want you to trust me to recommend the next drink that comes after that.
I've learned my own craft from my experience behind the bar and I believe that is what has made me versatile. Trial and error is a powerful tool. You need to get it wrong a whole lot before you start really getting it right. Drinking out shouldn't ever be boring. You are peering into someone's own creations, thought process and drinking habits, whether you realize it or not.
Right now my latest obsession is the Vieux Carre. I had a really good one at Carrie Nation and have been re-creating different riffs on them ever since. I have always loved the flavor of Benedictine. It's spicy and bold and it blends well into everything from Brandy (your classic B&B) to gin and tequila.
For a classic recreation use
1 oz Bulleit Rye
1 oz Hennessey VS
3/4 oz Carpano Antica sweet vermouth
1/2 oz Benedictine
1/4 oz lemon juice
2 dashes Angostura bitters
2 dashes Peychards bitters
Well the lemon juice isn't classic but I like a bit of acidity in it.
I tend to go through liquor phases of sorts and that is what I plan to report back to here. When I get obsessed w something that is just what it is, so you will hear about it here.
Another obsession is IPA. I never had Harpoon IPA before I moved to Boston and I immediately LOVED it. Currently, I am in love with Stone Enjoy by 2.14.14. I mean, what a cool concept to brew and distribute this ultra fresh brew within a time span of one month's time. I had one bomber from my local packie and immediately rushed back and bought 2 more. The night after I first drank one I found it on tap at the Kinsale and now I haven't had it in a week :(
Life goes on. Lagunitas is a staple in my fridge, as is Dogfish 90 minute, as is anything else I am remotely intrigued by while wondering the aisle of my local liquor store.
