Expert bartender Evan Masterson brings ten years of experience to the table at The Bar at Bulrush.
Throughout the decade of arduous work in the industry and being behind every type of bar in cities like St Louis, Chicago, and New Orleans with only a driving force of passion Evan has for creating drinks that will put smiles on the faces of imbibers.
When it comes to making exceptional concoctions, Evan believes nothing is more important than the sheer power of knowledge. “Follow your instinct. The only critique that matters lies at the bottom of an empty cocktail glass. The versatility of understanding what your guests like leaves a greater impact than understanding how to stir the perfect cocktail.”
All these key pointers make up the foundation of a skillset, which Evan exercises at the Bar at Bulrush in St Louis. The space was established to tell the story of Ozark foodways, and their team does so by exploring 18th and 19th century letters, journals, and archaeology of the indigenous people, the settlers, and the enslaved people of the area at that time. While the restaurant looks at foraging, farming, and preservation, the bar focuses on researched and found inventories from the early to mid-19th century, using each as the launching point for the bar menu. Currently, they feature menus based on an 1837 and 1874 menu, but also the renowned St. Louis African American bartender, Thomas Bullock. The whole team takes immense pride in gaining inspiration from Thomas Bullock and these other forefathers from St. Louis and the Ozarks.
To optimize the beverage program at Bulrush, Masterson and every member of the staff is confident in their united vision. They strive to make a menu that reaches “from mindset to mindset and mood to mood.”
Fully opening this past July after the COVID setback, Evan feels confident that Bulrush will continue to bounce back and tackle adversity head-on. “With Chef Rob Connoley, and FOH team Cydney Duff and Kyle Swehla at my side, this group feels more like a family than a team. I think our story is truly beginning at the bar here at Bulrush.”
Here’s Evan’s words to live by to fellow bartenders:
- There’s no such thing as right.
- Experience brings technique.
- People will always have an opinion.
- Try everything you can.
- You’re here to make others feel better, not to impress.
The post We Ask Bartender Evan Masterson About Creating a Cocktail Menu from Mindset to Mood appeared first on Chilled Magazine.
Source: Mixology News
