In part one of this series, “16 Bartenders Share Their Post Shift Cure to a Hard Shift“, we asked industry veterans to talk about their post work rituals that help them to recover after an exceptionally hard shift behind the bar. Food, exercise and the classic bartenders “handshake” (beer and a shot) featured highly. Not all bartenders are elated by the prospect of having a cocktail after making drinks for guests all night, usually at a frenzied pace. But there are a few exceptions, so for that we asked Bartenders the following question:
Do you have a favorite cocktail to nurse your post shift wounds with? If so, who do you think makes the best iteration of the drink?
“Cocktails don’t usually feature after a shift, but if they were, when you are all sweaty, hot, smelly, and a bit dishevelled, a Daiquiri. It’s the bartenders answer to air conditioning. Mango, a bartender at The Beaufort in Carlton will knock you up one of the best air conditioners in a glass you’ll get.” Nathan Beasley (Black Pearl, Melbourne)
“My favorite cocktail to nurse my wounds would be a nice chilled Negroni. And if I get to choose who should make it, Luca Picchi (Rivoire, Florence), the king of the Negroni!” Jacopo Falleni (JacopoFalleni.com, Los Angeles)
“After my shift if I want a cocktail it is usually something stiff like an Old Fashioned, and I prefer my Old Fashioned to be made with Rum, usually something dark and rich.” – Adam Robinson (Ounce, Taipei)
“I guess if I’m looking to nurse a wound or just leave the day behind, while not a cocktail, I’d call for some Absinthe and a side of water, 3:1 no sugar. I’m not sure if anyone can make it better, just as long as they’re good company.” – Chris Enns (The Diamond, Vancouver)
“Like most of us in the hospitality industry after work I keep it pretty simple. Something cold and preferably with some element of carbonation, or bubbles. But I don’t always want a beer. Could be a french cider or if I am going out for a bite after work I might end up drinking champagne. Champagne always tastes good after a hard shift.” Tommy Klus (La Moule, Portland)
“We usually converge at The Diamond (Vancouver) and rant about our night. I’ve got a die-hard love for a cocktail there called, “The Athenian“. I don’t think I even have to order anymore. They see me at the bar and the drink appears in minutes.” Carolyn Yu (Bauhaus, Vancouver)
“I don’t have a cocktail after a hard night. I usually settle for an ice-cold beer and a couple of shots of either tequila, whisky and even rum” Arthur Wynne (The MacKenzie Room, Vancouver)
“Drinking Manhattans at Aeolus (aka My parents beach side cabin).” Robyn Gray (Prohibition, Hotel Georgia)
Freaks of the Industry, by Matt Grippo (Blackbird Bar, San Francisco)
1oz Fernet Vallet
.5 oz lime
.5 oz agave syrup
Shaken and topped with Linden Street Craft 40 Malt Liquor, though something simple like Miller High-life will work fine.
Garnished with cinnamon dusted lime wheel.