Hot Bartender, Cool Drink: McGrath's Saloon

In between pouring drinks, he answered 5 questions for us:

What do you wish people knew about bartending?

That I want you to feel like you’re my only customer, but also understand that I’ve got other things going on besides just making drinks for the people at the bar.  I’m doing the service bar, too, and I’m always washing dishes—things like that.

Is this your career, or is it just paying the bills?

It’s a fall-back position.  I used to own art galleries, but people aren’t spending a lot of extra money on art nowadays.

Bartenders talk to a lot of people every day—tell us about the most bizarre person or experience from work.

At another bar where I worked, this one customer used to come in all the time—at least 3 times a week for about 3 years—just himself, and he would get a couple rounds of drinks in the corner of the bar.  I always treated him very well, but he never left a tip, at all.  Then, a few days before Christmas, he came in and got his usual drinks, and tipped me $500.  I never saw him again after that.

What one quality separates a regular bartender from an unforgettable one?

Conversation—there is a fine line between chatting and talking too much.  You have to realize that the people want to talk to their friends, too.  Also, you have to have tact, and be observant.

People come to you to let off some steam and relax—what is your favorite spot in town to do the same?

Sam Diego’s, and here—that’s how I got this job!

For Greg, it’s all about presentation.  Wow someone special with this recipe:

Margatini

In a shaker with ice, pour:

2 oz. Patron

0.25 oz. Cointreau

0.5 oz simple syrup

Fresh squeezed juice from ½ of a lime

Shake and pour into a martini glass with a ½ salted rim

Drizzle blue Curacao into the center (it will sink to the bottom and look really great)

Garnish with a lime wheel

Sit back and enjoy the best of both worlds!