For this year’s Drink Issue, we asked local bartenders what wets their whistles at the end of a shift, queried winemakers on their favorite brews, and raised a toast to the time-honored drinks we’ve featured over the years.
Negroni from The Alley Light
.38 Special from The Local
B. Moss from Bang!
Murano from Maya
Where the pros go
Drinking with friends after a long shift
Bartending shifts are long, physically demanding, and often psychologically draining. So it makes sense that there is a deep camaraderie that develops between co-workers and across the industry. Going out for a drink is both an opportunity to relax and a chance to swap stories and connect with bartenders at other spots. So where do some of your favorite bartenders head when not delighting you with their latest concoctions?
“My favorite place to drink after a bar shift, or on a day off, is anywhere where the crowds have cleared out and you can walk in and be a breath of fresh air for a colleague who’s just been through the weeds,” says Drew Kuechler, who spreads his time behind the stick working at Smyrna and consulting at the newly opened Crozet rooftop spot, Bar Botanical.
Andrea Rouillard, assistant bar manager at The Alley Light, doesn’t venture out with the same frequency as she did in years past, but when the mood to hit the town strikes, she has some favorites. “I like to pop by Lost Saint and see a whole bunch of my friends,” she says. “Nicky and Niko there usually have some playful cocktails with good puns or jokes that make me giggle.”
In a state where drink programs are often limited by brands and ingredients, it can feel more difficult to be innovative, so it’s not uncommon for bartenders to swap advice on fixes for impossible to stock products or share specs on a rediscovered classic. Having recently returned to the Charlottesville bar scene to take the helm as bar manager and assistant general manager at Café Frank, John Higginbotham is viewing things with a fresh perspective. After spending the last two years digging into San Diego’s cocktail culture, Higginbothom is eager to put his learnings to work. “I got to work with some of the absolute best in the business, working in and around incredible bar programs and having access to ideas, techniques, and ingredients I hadn’t experienced previously,” says Higginbotham.
He also finds himself in an era of life where nightly bar outings are a thing of the past. “I don’t go out nearly as much as I used to, but when I do make it out I really dig sitting at the bar at Oakhart chatting with the staff, or the patio at Guajiros, anywhere that has a solid daiquiri and mojito on the menu is calling my name.”
Often when their evenings have been spent crafting the perfect cocktails for thirsty patrons, asking for the same experience from another in the trenches isn’t the look, rather bartenders keep it quick and simple when patronizing other spots. Kuechler says the best part of a post-shift drink—or any drink on a day off—is just chatting with whoever is behind the bar, and “a beer and a shot of fernet, or a rail bourbon, depending on the day” hits the spot.
Rouillard agrees. “I’m a huge fan of all the Miller’s bartenders. And a place that serves me shots of tequila or fernet (depending on the night I’ve had), cold Coors Light, and chicken tenders or pretzel bites until 1am is sure to find a way into my heart. And I have a soft spot for Dex over at Brightside, with his Miami Vices and pimento dip.”
As the long days of summer set in, and much of the Charlottesville service industry sees the pace slow, look for your favorite bartender on the other side of the bar, enjoying a cold drink, whatever their go-to may be.—Carrie Meslar
Original WJ Moonshine Punch from The Whiskey Jar
Espresso Martiki from Vitae Spirits
Big City Blues from Public Fish & Oyster
Beer before wine
Local winemakers share their brewery favorites
“It takes a lot of beer to make good wine” is oft repeated among winemakers, though the saying’s origin remains unknown. After a hot and tiring day working in the vineyard, a cold refreshing beer is often the beverage of choice. Curious as to what local brews area winemakers are enjoying, we asked for their recommendations.
Emily Hodson Veritas Vineyards and Winery
Hodson names the Baby Bask from Basic City Beer Co. as her current favorite. She finds the New England-style IPA to be “a balanced IPA with great freshness and citrus quality.”
Ben Jordan Common Wealth Crush Co.
Jordan also includes a Basic City beer among his favorites. The Te Reo, which the brewery describes as a “New Zealand pilsner,” is a distinct lager, dry-hopped with hops sourced from New Zealand. (Jordan’s recently established winery is located immediately adjacent to Basic City in Waynesboro.)
Stephen Barnard Delfosse Vineyards and Winery
Barnard, who recently took over winemaking at Delfosse after leaving Keswick Vineyards, points to the Home Run Hefe from Patch Brewing Co. as his current favorite. Barnard describes the beer as “cloudy, fruity, and full of that yeasty character” that he loves.
AJ GreelyHark Vineyards
A self-proclaimed “sucker for Belgian-style Tripels,” Greely appreciates complexity not just in wine but also in her beer. She finds the Tripel Note from Starr Hill Brewery to be a great example of the style, specifically appreciating the “hints of fruit and spice” that it brings.
Kirsty Harmon Blenheim Vineyards
Harmon favors the Helles Lager from Fine Creek Brewing Company, located in nearby Powhatan. She describes it as a “light and crisp, no-nonsense beer that is refreshing and perfect in hot, humid weather.” Harmon has sampled numerous Fine Creek brews thanks to an ongoing professional collaboration between Blenheim and Fine Creek.
Rachel Stinson VroomanStinson Vineyards
The Raspberries on Acid from Blue Mountain Brewery currently sits at the top of Vrooman’s list. Although she clarifies that she isn’t seeking this flavor profile in her wine, she finds a “high alcohol sour beer so refreshing in the summer.” She also applauds the fact the beer is aged in used barrels from Michael Shaps Wineworks.
Michael Shaps Michael Shaps Wineworks
Speaking of Wineworks, Shaps offers two recommendations. For everyday consumption, he likes the Three Notch’d 40 Mile IPA due to its “slightly richer style,” and notes the West Coast-style IPA has just enough hop character. However, during harvest, he opts for a lighter, thirst-quenching beer and favors the Hardywood Park Craft Brewery Pils, a classic German-style Pilsner.
Matthieu Finot King Family Vineyards
“I was drinking a lot of IPA 10 or 15 years ago, but I have to say with my old age that I am not drinking as much … I need to watch my dad bod!” This is how Finot humorously explains his preference for beers that are, in his words, “everything that is not trendy.” Finot proffers the “light, crisp, and refreshing” Vienna Lager from Devils Backbone Brewing Company as a great example that aligns with his tastes.—Paul Ting