Mickey Mullins, a New Orleans-based bartender at The Bower, traces his path into bartending to his deep love for hospitality.
He reflects on how the profession has helped him overcome his natural shyness,
“As someone who is really shy, bartending has helped free me from myself. I can engage with so many different people about things I love.”
His bartending journey began accidentally one Saturday night when a nightclub was short-staffed. “My ability to think on my feet landed me behind the bar, and it stuck!”
We asked Mickey to tell us more about his journey into bartending.
What inspired you to become a bartender?
I love hospitality! As someone who is really shy, bartending has helped free me from myself. I’m able to engage with so many different people about things I love! I started bartending by accident in a nightclub that was short staffed on a Saturday night. My ability to think on my feet landed me behind the bar and it stuck! I started in hospitality in the back of the house; I’ve always had a passion for food and flavors being able to transcend so many boundaries over things we enjoy brings me so much satisfaction & it’s simple and pure.
Where do you tend bar now? What makes it unique?
The Bower. The space itself has an amazing aesthetic full of live plants and an enormous courtyard. The drink menu serves to highlight not only New Orleans, but our thoughtful dishes as well. Our team is really what makes the space! COVID obviously changed the way we felt about working in food and beverage and going through that experience with our people has honestly been a blessing.
Who has been most influential in your development as a bartender?
Honestly, it would be fellow industry workers across the city. The sense of community New Orleans has is unmatched. Peers genuinely support one another here and that is my driving force.
Do you have any advice for novice/at home bartenders?
Have fun! While the amount of work can be overwhelming at times, those moments of connection are priceless. If it tastes good, it is good! Don’t be phased by trends or rules; do what tastes and looks good to you.
What is your favorite ingredient right now and why?
Montenegro! I’m using it in a few cocktails on the menu (low ABV). It adds the right amount of sweet and bitter and plays well with others.
How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?
It usually happens by accident, like “Do these two things taste good together?” It starts there and kind of becomes organic if it clicks.
Do you have a special technique you use or a tip for making a particular drink?
Balance. Always just try and balance your sweet/citrus/bitter/spirit, etc. Let your main ingredient do the work for you and compliment them well. Compliments get you everywhere.
Where do you see the bartending/cocktail culture headed?
Trends and fads will come and go, but people will return if something or someone is simply good. Was your interaction good? Was the drink satisfying? When you take away all the noise, people want to be connected & the most accessible way we can do this is by sharing food and drinking together. I think that will always remain what I look forward to.
Preparation
- Shake hard.
- Strain.
- Pour into chilled Nick & Nora.
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Interested in joining The Chilled 100?
Our group of passionate and talented bartenders love the art of crafting cocktails. We are always on the lookout for the best bartenders. Membership is free. For additional information about this amazing opportunity, contact Chilled 100 National Director wendy@chilledmagazine.com or visit chilled100.com.
The post Get To Know Chilled 100 Member Mickey Mullins appeared first on Chilled Magazine.
Source: Mixology News
Stevan Miller, the Bar Lead at Esmé, leverages the Michelin-starred kitchen as an extension of the bar to craft a diverse selection of spirit-free drinks tailored to the ever-evolving tasting menu, available both as part of the menu and individually.
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