National Bartender Day (12/6)

Mark: I have one year as a Bartender, and four subsequent years as a Bar Lead under my belt. Additionally, I’m one year into my role as Cocktail Bar Manager, and I previously worked for two years at a wine and liquor store.

Keith: I changed careers in 2019 and have been working behind bars for the last 5 years. I started as a bartender and have steadily taken more leadership roles for Atlas’ cocktail programs.

Mark: I have been with Atlas for six consecutive years.
Keith: I’ve been at Atlas for 5 years.

Mark: The two most formative toys I had growing up were Pokemon cards and Legos. That being said, it should be no surprise that I gain immense pleasure from collecting for and curating my bar’s spirit list, and putting those building block flavors together in fun and interesting ways. I love being able to pull just the perfect bottle to introduce to a guest, or whip up a custom drink based on my guests’ parameters.

Keith: I love learning about spirits, cocktail history, and being able to craft a bespoke guest experience centered around storytelling.

Mark: It depends on where I am. I will always shoot for wine when I’m out for dinner. At cocktail bars, I’ll order from the menu to see how they do things, or if I trust them a 2:1 Gin Martini. And at dives either a beer and a shot, or a scotch and soda, I’m not picky.

Keith: What I order depends on my evaluation of the skill of the bartender making my drink. That being said, in ascending order I would drink whiskey neat, 50/50 gin martini, or amaro daiquiri. If the bartender is super engaging and skilled, I would ask them to get creative.

Mark: Everyone thinks there’s a single drink that answers this question, but that’s not the case. The act of making an Old Fashioned doesn’t bring me any more or less joy than making a Margarita. So, the way I like to answer this is simply with whatever my guest is in the mood for, despite it sounding like a cop out. Ultimately, I want my guests to have the best possible experience I can offer. You want a heady convoluted cocktail? I’ve got you! You want to explore and discover a new spirit category? I’ve got you! You want a Jack & Coke. Stop me if you’ve heard this before: I’ve got you! I am a guide to help guests to their destination, not a force to dictate what should be consumed.

Keith: That’s a loaded question because I have so many favorites. If I had to choose one, it would be a Clover Club. It’s a classic cocktail that has a great relevant story which spans over 100 years, and it’s a luscious tart fruity botanical driven egg white drink. What’s there not to like!

Mark: Again, no one drink brings more or less joy than another, the act of making a drink is simply a repetitive motion with different bottles each time. With that being said, some require more work and can be annoying in the moment, like a Ramos Gin Fizz, but it’s delicious enough to be worth the effort in the end. What can be frustrating is when a guest doesn’t quite know what it is they’re asking for, and communication breaks down between them and the bartender. For instance, being asked “Can you make me something sweet?” leaves a lot open for interpretation. A lot of general consumers will conflate “sweet”, a measurable amount of sugar, with “fruit flavors”, the aromatics of specific fruit that differ from species to species. If I make a drink like an Old Fashioned which is inherently sweet, but what they really wanted was something fruit oriented like a Cosmopolitan (tart and dry, mind you), then I’d miss the mark. “But you asked for sweet, right?” Of course they did, they just didn’t have the proper lexicon to best describe what they actually meant. I’ve gotten good about dotting my i’s and crossing my t’s to make sure these issues are quashed before they arise, but every now and again there’s a request that will come over the bar that trips me up.

Keith: I don’t want to upset anyone, but my least favorite cocktail to make is a martini style cocktail. It’s ordered entirely too much, let’s just leave it at that.

Mark: I’ll be honest, when I go to other Atlas properties it’s primarily for dinner, so I like to enjoy wine. I’m not familiar enough with the programs I don’t personally oversee, so I can only really speak to The Elk Room and Order of The Ace. Currently, I’m particularly proud of A.K.A. (Also Known As Rose & Oat), and Eternal Sunshine over at The Elk Room, and Many Paths Up The Mountain, and Founding Father at Order of The Ace. I can’t put a name to a fifth, only because I’ll say I’ve trained my bartenders across both bars very well in the art of dealer’s choice and bespoke drinks. I highly recommend sitting down with them at their respective bars and testing their mettle. Tell them Mark sent you.

Keith: These are my favorites from current cocktail menus: Empechement (Monarque) – Four Roses Bourbon, brown butter, and peach is a winning combination 100% of the time Splitsville (Elk Room) – It’s a Rum banana split in a glass. Sign me up!!! Tuxedo Junction (Bygone) – It’s a perfect winter cocktail. Cognac, egg, biscotti(yes cookies), and walnuts. Setsuna (Azumi Baltimore) – Four Roses Bourbon paired with coconut, banana, and bitter mizunara oak. It’s so dynamic that it keeps me coming back for more. Karasu (Azumi Baltimore) – A Japanese gin, shochu, strawberry, egg white cocktail that’s easy to drink and introduces guests to ingredients that probably can’t get anywhere else.

Mark: I don’t have one specific answer as I tailor spirit free drinks to each of my guests. Instead, I’ll offer a plug and play recipe anyone can try at home. First, think of your favorite herb, something like rosemary or mint. Next, ask yourself if that herb goes better with lemon or lime, then pick one. Lastly, look through your local liquor store’s spirit free section for bottles that also sound like it’d pair well with your herb of choice. Brands I trust are Seedlip and Everleaf. Next, you’ll make an herb syrup. Take about 30g by weight of your herb and 500mL of water, bring to a light simmer for 10 minutes, then strain and reweigh the liquid. For every gram of liquid, add 1 gram of white sugar, then stir to combine. Now, in a shaker tin, add 2oz of your spirit free bottle, 1oz of your syrup, cooled to room temp, and 1oz of your chosen citrus juice, strained of course. Shake, then strain into a Collins glass with ice and top with club soda. Mix and match, experiment, and have fun manipulating the flavors.

Keith: I’d recommend something tart, bright, and botanical; with those adjectives the creativity of the bartender should be able to pull something together. Many of Atlas’ cocktail menus have spirit-free offerings that are well thought out and taste great