The Bartender's Off-Duty Drink
Photo credit: Anna Huerta/StockFood
Today’s craft cocktail bartender will sling innumerable drinks over the course of an evening. He (or she) will keep a bevy of thirsty and not-always-polite patrons satisfied thanks to his instant recall of up to six variations on the Manhattan. And will know his way around a sticky jar of burgundy-hued maraschino cherries.
Wouldn’t, then, on vacation or elsewhere far from work, he care to indulge in a few of the masterful concoctions he’s poured for others?
The answer is “No.” Definitely no.
"You spend your whole time at work thinking about how to make other people happy," explained Todd Thrasher, the bar director of PX and Restaurant Eve in Alexandria, Virginia. “[I want] something mindless, that I’ve done a million times and that I don’t have to think about.”
Same goes even when someone else is pouring. “This is what I do for a living: I make cocktails,” Thrasher said. “So I’m just hypercritical of everything that goes on. I just like to order something where I know there’s no chance they’re going to mess it up.”
Other bartenders evidently feel the same way. When we asked a few mixologists for their go-to off-duty drinks on Twitter, Facebook, and email, nearly all cited straight-from-the-bottle libations or easy-as-sin-to-make drinks. (And Negronis. Lots and lots of Negronis.)
See for yourself:
“Beer and a bourbon if after a shift. Perfect rye Manhattan up if I’m out and about,” –Trevor Frye, beverage director at Jack Rose Dining Saloon in Washington, D.C.
“Aperol Spritz on my deck. So refreshing and easy,” –Julie Reiner, owner and beverage director of The Clover Club and Flatiron Lounge in New York City.
“Whiskey. It’s like the dinner bell to Pavlov’s dogs. I know what follows next is relaxation and rest. OK, sometimes karaoke,” –Derek Brown, Washington, D.C.-based mixologist behind the Columbia Room, the Passenger, Eat the Rich, and others.
"Recently it’s been Riesling, and Montenegro on the rocks,” –Theo Lieberman, head bartender at Milk & Honey in New York City.
"I’ll make a little homemade shandy with grapefruit soda and lager, or if I head to a bar with coworkers after my shift and I see Abita’s Strawberry Harvest, I’ll have one of those,” –Katie Nelson, bartender at All’onda in New York City.
“Dry Sherry. Usually Fino, Amontillado or Palo Cortado … Never gives me a hangover. [It doesn’t make me] feel like I’m drinking [and it’s] just nice to appreciate a drink that makes me happy no matter the exhaustion of a shift,” –Chantal Tseng, bar manager at Mockingbird Hill in Washington, D.C.
"The Negroni Sbagliato: Campari, sweet vermouth, prosecco,” –Toby Cecchini, co-owner of Long Island Bar in New York City.
"My favorite is a classic daiquiri. [It’s made with] three simple ingredients that mix very well when chilled properly. Refreshing and a bit tart,” J.P. Caceres, a Bolivia-based bartender formerly of Washington, D.C.’s Del Campo, and the founder of consulting firm Menehune Group.
“Tallboy of Schlitz/Natty Boh/etc. and a Negroni on the rocks. Both ordered at the same time. I drink the beer before the Negroni to let the drink dilute a bit further,” Sam Haltiwanger, sommelier at Rasika in Washington, D.C.
"After making cocktails all week I’m ready for a change. I like an ice-cold pilsner and a short pour of El Dorado 12-yr Rum,” –Timothy Miner, bartender at Long Island Bar in New York City.
"Give me a white lady or give me death,” –Brian Van Flandern, formerly of Per Se and owner of Creative Cocktail Consultants.
OK, then!
