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Smell Everything You Put In Your Hands And Near Your Mouth
The number one thing I learned working with the best bartenders in Los Angeles
About six years prior to the pandemic, I decided to pull back on writing — my career for the better part of the last 20 years — and do something different.
Inspired, in part, by my urban studies education and subsequent interest in third places, I decided to pursue work in the bar industry. Specifically, I wanted to learn about the burgeoning craft cocktail scene as it meets hospitality.
With zero experience, I went where I thought I had the best chance of getting hired. A local dive bar.
I was right.
I sold myself with my life experience, reliability (I would always be early) and desire to learn. Having seen one too many actual bartenders crash and burn, I think my lack of direct experience appealed to the person who hired me.
Long story short — within weeks on the job I was behind the bar trying to figure out how to make craft cocktails. The image that anchors this article shows my actual setup from the early days when I had no idea what I was doing. Making my own syrups, squeezing fresh juices and writing up specials that I tried to get guests who favored “a beer and a shot” to try.
