Featured Bartender: John Papp

 John PappWhen did you begin your bartending career?

I started bartending at the first service industry place I ever worked almost 15 years ago. I started out at Maggiano’s  Little Italy at Mayfair Mall as a food runner and loved it. I had never worked at a place that my coworkers would want to go out and get drinks together after every shift before. It was addicting! It didn’t take me long to move my way up to bartending but initially I was a banquet bartender which was actually pretty easy and a lot of fun! I remember we had a Pharmaceutical company buy the space so they could have one of their doc’s teach other doc’s about a new drug or something. This particular event had a really big budget and when I explained the bill they asked me if we could all take shots of Louis XIII, after clearing it with my boss and adjusting the tab, we all took our shots and I asked why they chose Louis, they replied “to spend money” and I was confused why anyone would buy a shot for so much when they could get a lot more shots for less. It literally baffled me! I was so young!

What is your favorite bar right now? And why?

The Tin Widow on 2nd St. in the beautiful Walker’s Point neighborhood! The Tin Widow is where bartenders go to get a decent cocktail. All of their bartenders are amazing at the classics and can come up with a cocktail of their own on the spot! They also have a great Whiskey, Gin, and Vermouth selection that is always growing. I think last I heard they had over 200 Gins. Did I mention how amazing their bartenders are? I also dig Sabbatic across the street for a beer and a shot after work!

Where can we find your drinks?

You can find my drinks at The Iron Horse Hotel. I have so much fun creating drinks here, and so does the rest of the bar staff, come and visit us!

What album are you listening to at the moment?

I’ve been Listening to The Heavy “The House That Dirt Built” and everything The Black Keys touch! Good music!

What is one piece of advice you have for home cocktail enthusiasts?

Most people think that buying a bottle of Whiskey, a bottle of Vodka, and other main spirits is how to start a home bar…. In my opinion, start with a bottle of vermouth, a bottle of bitters, a bottle of triple sec or orange liquor, cause those are the things that build a bar and hang around, and you can use them through multiple bottles of spirits to make cocktails. Also when it comes to recipes, use them as a guideline or starting point and tweak or adjust the drink to your liking!

What drink do you want on your bed stand when you wake up?

Generally I like to wake up to a glass of water. But there has been an occasion where when I know I have the next day off Drunk me will leave a good morning shot of bourbon for myself when I wake up! When that has happened I always think, “Wow, drunk me is so thoughtful”!

If you didn’t bar tend, what other career path might you have chosen?

I actually went to school for Graphic Design & Computer Animation so I guess I could fall back on that, the only problem is I could never work sitting in front of a computer. Aside from that I think I will always work with alcohol because it is so diverse and interesting to work with.

Want to share a recipe with our readers?

My current favorite Manhattan build is…

2 oz Bourbon or Rye Whiskey

1 oz Cocchi Vermouth di Torino

1 Dropper Bittercube Cherry Bark Vanilla Bitters

1 Dash Angostura Bitters

Garnish: Orange peel

Instructions: Combine ingredients in mixing glass with ice until softened. Strain into rocks glass. Express orange peel over the cocktail and insert the peel into glass and enjoy.

Featured Bartender: Nic Nye

NicNyeWhen did you start your bartending career?

I started bartending when I was in my early twenties in Milwaukee. My career started a few years later when I realized how much I loved it and that I could build a career from it.

What is your favorite bar right now? And why?

I’m really digging on Interurban and The Rambler on N Mississippi in Portland. They both have a great vibe and great drinks.

Where can we find your drinks?

I’m currently rockin’ the copper at The KnockBack bar in Portland, OR. We’ve got a great cocktail menu that changes frequently and no shortage of Bittercube bitters in the house.

What album are you listening to at the moment?

Make the Road by Walking

By: The Menahan Street Band

What is one piece of advice you have for home cocktail enthusiasts? 

Taste everything. EVERYTHING!!! Taste things at different times in your life, from different places, with different people. Smell things. Learn the individual notes so it becomes easy to combine them into a great drink.

What drink do you want on your bed stand when you wake up?

Ice cold lemon lime Gatorade or water.

If you didn’t bar tend, what other career path might you have chosen?

I probably would have ended up in sales or marketing. I’ve just been avoiding the suit and tie world as long as I can.

Thanks for taking the time to talk, is there anything else you would like to tell us?

It’s time to get some boots on the ground out here for Bittercube. Everybody loves the juice and I think it’s poised to blow up.

Please share a favorite recipe that uses a Bittercube product.

Drinkin’ Wisconsibly

1 oz Kinnickinnic Whiskey
1 oz Korbel Brandy
.25oz Demerara syrup (2:1)
2 dashes Blackstrap bitters
1 dash Cherry Bark Vanilla
1 dash Bolivar bitters
Combine all ingredients in a mixing vessel and stir until chilled.
Serve in an old fashioned glass over a large ice cube with a clove studded orange on the rim. Gently burn one clove prior to serving.

Featured Bartender: Annemarie Sagoi

Annemarie-2-3_final

When did you start your bartending career?

I began cocktail bartending about 7 years ago.

What is your favorite bar right now, and why?

In Chicago, it’s Sportsman’s Club for sure. They have the best staff, there are always a bunch of friends drinking there and it’s a blast every time. Definitely my “Cheers” of that city. I have to hand it to Pontiac in Hong Kong as well – Beckaly and her girls are killing it. So much fun. Currently I reside in Phnom Penh and there isn’t a huge cocktail scene here, but it’s rapidly growing. My favorite is kind of a dive bar where the staff of girls play you in Jenga, Connect Four and some dice game (that I am too scared to play). If you win, they buy you a shot, and vice versa.

Where can we find your drinks?

At Le Boutier in Phnom Penh.

What album are you listening to at the moment?

I have been going back to my angsty days recently with The Dwarves (Blood Guts and Pussy) and Minor Threat (first two 7″). I constantly listen to Cambodian 60’s Rock n’ Roll because it is part of the concept of Le Boutier. Finally – always, always, always, Cumbia.

What is one piece of advice you have for home cocktail enthusiasts?

Practice makes perfect! Try as many new spirits and cocktails as possible at bars, and then ask your bartender for their tips and advice so that you can make them at home.

What drink do you want on your bed stand when you wake up?

Water. I am a water-aholic! Aloe juice is what I crave for hungover mornings though.

If you didn’t bar tend, what other career path might you have chosen?

I have been a furniture-maker/woodworker (it’s what my BFA is in), classical piano teacher, English teacher in Japan, Community Program Director for a University and many other positions. If I could support myself financially, I would go back to woodworking for sure. Unfortunately it wasn’t very lucrative and I found myself turning to bartending more.

 

Italian Iced Tea

3 oz iced black tea

1 oz Cynar

1 oz Punt y Mes

.5 oz Bigallet China China

.25 oz Combier orange

.5 oz lemon

3 drops Cherry Bark Vanilla bitters on top