Name: Andy Stewart
Year’s bartending: Coming on for 8 years now.
Favourite tool (behind a bar): A decent bar spoon where the spiral is just right and the spoon bowl fits beautifully. Having said that, I do love my PUG muddler.
Most useless tool (behind a bar): Those pointless little citrus presses, especially if they're shaped like a fish! I have opposable thumbs you know, even if I am from the NE of Scotland
Your secret ingredient: Bitters. I fricking love them. They can add so much more to a drink or they can blend disparate ingredients together seamlessly.
Mojito or NO-jito? That's a toughy. It's a much maligned drink, but at the end of the day it's pretty basic and no more time consuming than say a Bramble, yet we, as bar tenders, hate them. Guess it's because it's a fashion drink: "Aye min, gies 10 Modge-Eetos, like". I'm going say No-jito for this.
Preferred spirit/drink: Rum. That is all. :) Something like a Matusalem Gran Reserva is ideal - if you're offering? Cocktail-wise: I'll gladly live on Sazeracs.
Most disgusting find at the end of a shift: Christ, where to begin. Any night of the week regards the toilets in Cafe Drummonds? The humping couple down the backstairs where she had more facial hair than him? Funniest would be coming in one morning to (unnamed venue) to find one of the staff had left her bra and pants behind after an intimate tête-à-tête the night before after locking up.
Thanks Andy! I've had the pleasure of working with Andy twice now (Snafu and Rumour), and aside from his weird greetings ("alright *sweetheart/sugarcup/sweet-cheeks" - *delete as appropriate), there isn't anyone more passionate about good drinks. You guys are in for a treat!
Andy will be guest bartending and presenting his cocktail list this Sunday 9th Jan at the Corpse & Cocktail. Expect the expected (Sazerac) and the unexpected (any cocktail other than a Sazerac).
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