Modern bartending is about so much more than just the drinks.
The service, ambience, and conversation are all essential aspects of the experience that complement what’s in the glass.
We caught up with eight bartenders from young professional hot spots across the country who deliver the entire package and asked them to let us in on their craft. We were especially curious about their thoughts on what makes London, England – home of the beloved Beefeater gin – such a special cocktail city.
Today we’re chatting with Mike Webster of Toronto’s Little Italy hot spot Bar Isabel.
Describe your job in under 140 characters. Go.
I’m a professional barman who creates and evolves the cocktail/spirit program at Bar Isabel, dedicated to fine service and creating incredible guest memories.
How did you start in this business? What was the inspiration for your career route?
I started in the service industry, ahem, 22 years ago (stretches arms widely) as a line cook at The Keg. My curiosity for the bar, spirits, and front of house service grew vastly. Before I knew it, I was tending the bar in London, Ontario under the supervision of a great man who kept an amazing collection of legendary cocktail books in his basement library. As I continued my pursuit for stardom as an actor, I continued to bartend, as it left my days open to audition for roles. As time passed I organically demanded more from myself than simply pouring drinks and making classic cocktails…I began collecting rare bottles while travelling, winning competitions, and eventually creating my own cocktails, which I will stand behind forever.
What’s the latest trend you see in bartending? What’s something the newest generation of bartenders is bringing to the job?
I see a lot of clever infusions and some molecular stuff happening from the next generation, which is impressive. The level of passion and creativity has definitely been growing amongst the younger barman/woman of tomorrow. The collective cocktail culture has grown so quickly; these eager beavers want to be the first to create a new technique or method to get their name on the map.
What’s the best part of what you do on a day-to-day basis? And what’s the most challenging part?
Turning people on to cocktails while they sit barside with me. I love creating a drink for someone who expresses disdain for one particular spirit, only to have them love the cocktail…then I drop “that’s got two ounces of liquor in it” once they’ve had two or three drinks. Jaw drops galore. A challenge right now is managing a crazy busy restaurant while at the same time attempting to open another.
Why is London, England such an important player when it comes to the latest and greatest cocktail trends?
London is simply legendary. As prohibition left many aspiring bartenders who were evolving their craft in a standstill, London didn’t have the same experience. Barmen/women who travelled to London for work exploded with ideas as the spirits available were different than those from America and elsewhere. The level of hospitality in London is mind-blowing; having just travelled there three months ago, I was blown away with the legendary hotel bars and how detail-oriented they are towards making a guest experience a truly memorable one.
What is it about gin that makes it so unique and versatile?
The subtleties of gin’s botanical expression are unlike any other spirit. Juniper is such an uplifting, lively ingredient; it wants to play nice with everyone. As the range of gin varies so greatly, there are so many expressive additions that add romance and intrigue in so many different brands.
What’s your favourite gin cocktail – both to make for someone else and to drink yourself?
Is this even a question? NEGRONI. If someone is looking for something they’ve never had before, I will attack with a Ramos Gin Fizz…then go for shoulder rehab immediately afterwards. I love that drink and I burn about 500 calories making it.
If you could have a gin cocktail in any bar in London, England, where would that be and why? And, of course, what would you order?
I would go back to the American Bar at the Savoy when Tom Walker is there, and ask him to make me something with gin that he’s keen on/working on…that guy is a master of his craft.
What is it about London that inspired your cocktail?
EVERYTHING! The elegance of a perfectly made gin martini at Duke’s turned me on to another level of martini perfection. I wanted to cross that fine art with the influence of my time spent in Brick Lane with Mr. Marian Beke, sourcing obscure and unique ingredients to try out in infusions/tinctures/bitters/shrubs and syrups.
When it came down to a final cocktail, I had so many options, but I truly wanted to showcase the subtle influence of a few different dried flowers and one fresh vegetable I found in Brick Lane, used in an effective way to blossom the botanical backbone of Beefeater gin.
What does success look like to you? Other than a strong martini, of course.
Success looks like the new restaurant that I’m opening with some very close friends. I trust all the hard work and planning/developing we have done over the past eight months will produce a beautiful new dining/drinking destination not only for Toronto to enjoy, but for the rest of the world as well.
What’s the best (gin) order someone could ever give you?
“Make me one of your creations with gin please!”
If you could have a gin cocktail with anyone in the world (James Bond doesn’t count) who would it be and why?
Nick Cave. People always tell me I look like him, which is beyond flattering as I consider him to be one of the most interesting and talented humans to ever exist. His poetry and songwriting brings chills to me every time.
And finally, what – to you – is notable?
Notable is someone who exists as they wish, fulfilling their personal will by expressing themselves as they desire, evolving and learning as they grow in age, exhibiting humility and power at every stage.
Click here for your chance to win a trip for two to London England that includes a VIP tour of the Beefeater distillery.
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Photographs provided by Vito Amati / www.medianeeds.ca.
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