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 chat with Rod Redford of Calgary’s classic cocktail hot spot Milk Tiger Lounge.
Describe your job in under 140 characters. Go.
In the simplest form, I provide people with a great environment to imbibe in.
How did you start in this business? What was the inspiration for your career route?
I started in the bar industry as a door guy and then went through the motions of helping a local company re-open a nightclub. Finding the cocktail scene, I managed to weasel my way into Milk Tiger and realized how much more I enjoyed that side of being a bartender; it added a more personal touch to everything.
That is what attracted me to the cocktail scene – being able to talk to someone sitting at the bar and find out how they’re feeling that evening, and the ability to create something from that feeling.
What’s the latest trend you see in bartending? What’s something the newest generation of bartenders is bringing to the job?
One great trend that’s happening right now is everyone is revisiting the classics. Those cocktails are such a great foundation for anyone to start on and should never be pushed aside. Many among the newer generation of bartenders, myself included, are just eager to learn. They have realized that being a bartender is a great opportunity. They have new approaches to making cocktails and putting twists on classics. There are so many different ways to achieve your desired balance, and bringing a new way of doing things to the table is great.
What’s the best part of what you do on a day-to-day basis? And what’s the most challenging part?
Doing something I’m passionate about. I get to make a living doing something I love to do, which also allows me to be creative and express myself. The challenge is trying to push yourself as much as you can to progress from rookie bartender into whatever you desire to achieve for yourself in this industry.
Why is London, England such an important player when it comes to the latest and greatest cocktail trends?
You have such an amazing spectrum of places to go to for cocktails – places like the Drink Factory, for instance. Tony is doing amazing things in his labs and pushing boundaries for everyone. On the other end of you the spectrum, you have countless other establishments creating and providing people with classics as well. London is a booming city and is on the forefront of this industry, providing us not only with great spots to go for a cocktail, but also giving us amazing spirits to work with.
What is it about gin that makes it so unique & versatile?
Working with gin is great because each one is unique; it can provide you with several different notes encapsulated in a single bottle, and can be that gateway spirit to help open up someone’s ideas about cocktails. The Beefeater 24 gin I am using in my cocktail is both bold and delicate. The tea notes intertwine with the citrus notes in that gin to create such a nice flavour.
What’s your favourite gin cocktail – both to make for someone else and to drink yourself?
One of my favourite times while working is when someone comes in and doesn’t know exactly what they want – but they do know they like gin – which is great for me to work with. I’d say 99% of the time my instinct is to make them a Corpse Reviver #2. It’s a simple, balanced cocktail that doesn’t punch you in the face. As for myself, my go-to is a Negroni.
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?
If I could sit down in the Savoy and order myself a Corpse Reviver #2 that would be ideal. I wouldn’t need to talk to anyone or say anything besides my drink order. I could just sit there and soak in the history of the building while enjoying one of the many drinks they had published in the Savoy cocktail book.
What is it about London that inspired your cocktail?
London is a progressive place to be for anyone making cocktails. I’m trying to draw inspiration from that progression to create a balanced cocktail. There are so many landmarks, people, places, and events that have happened throughout London’s history that are inspiring.
What does success look like to you? Other than a strong martini, of course.
Success to me is being able to do what I am passionate about and introduce people to that world. I’d love to do that through my own bar one day. It wouldn’t need to be anything too crazy, just a nice room where people can have a good time and enjoy great drinks… but also a place to pass everything that I have learned onto another generation of bartenders.
What’s the best (gin) order someone could ever give you?
I really enjoy the freedom of talking with someone and figuring out what they like. When someone tells me they love gin and I’m able to find out what that person likes about it and what they normally pair it with, that’s the best for me. I like being able to personalize the experience for them.
What’s the most memorable moment you’ve ever had standing behind a bar?
One of the best times I’ve had behind the bar wasn’t when I was working, but when we hosted a Black Box competition that brought friends in the community down from Edmonton and from all over the city to compete. It was an opportunity to show everyone our bar, where I work, and to do the same things they do. It was a great night to hang out with everyone and enjoy the time behind the bar with people I’d usually not have the chance to work with.
If you could have a gin cocktail with anyone in the world (James Bond doesn’t count) who would it be and why?
I’d love to share a drink with Richard Brautigan. He was an amazing writer and I feel that being able to sit down in a bar with that man and just talk about life would be amazing. I still think he would be able to shine a light and just be a great drinking partner in general.
And finally, what – to you – is notable?
You need to care about what you’re doing – it doesn’t matter if it’s making drinks, being a lawyer, or working as a bike messenger. You should want to care about what you do so that you do it the best you can. Along the way, people will take notice that you are giving attention to certain details.
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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