Bartender at Bin 707 Foodbar
Years of Bartending Experience:
Who is your hero and greatest inspiration in your work?
I wouldn’t necessarily say I have a hero, though, I am and have been inspired by many of my coworkers over the years. Watching and learning, picking up various approaches – it’s all helped me become a well-rounded bartender. I feel it’s not always about mixing the perfect drink, but understanding what we do and why we do it. I’m the direct outcome of the people who took the time to show me the ropes. I’m very thankful for that and to them.
What is your favorite rum cocktail?
It’s hard to beat a classic mojito on a warm Colorado day. It’s the ultimate patio drink. When I’m feeling tropical, I tend to lean towards the Mai Thai – throw it in a pineapple. Actually, throw any rum concoction in a pineapple, and I’m set.
How do you use Montanya rum in your bar program?
We are fortunate enough to feature Montanya rum as our house rum. Here at Bin 707, we like to source locally first, so I’m constantly reminding guests that the rum they’re enjoying is from a super cool, local distillery. Montanya’s Blanco rum is also featured in our “Ernest Hemingway.” It’s a spin on a mojito with house-made lemon bitters and muddled cucumbers.
What do you wish more people knew about bartenders who develop craft cocktails?
I’m not really sure people truly understand the time that can be spent developing craft cocktails. For many of us, it has become our livelihood. We spend hours studying, dreaming and developing individual components. From bitters to shrubs, to the type of spirit that’ll work best in the drink. There’s a lot of trial and error and it can become very discouraging at times.
Turning that late night concept into a reality can be a lot harder than it seems. Pushing through can be a necessity in distinguishing yourself as a bartender. As they say, the juice is worth the squeeze.