Service Bar Chat with Gregg Guertin

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Gregg Guertin knows the ins and outs of restaurants – literally – having moved his way from the valet at No. 9 Park to the kitchen to the bar. Now bar manager (and resident rum lover) at MIDA, Guertin delves into the beauty of a balanced daiquiri and the hair-on-fire fun of being a bartender.

How did you get involved in restaurants and bartending?

I was in college, working as a valet at No. 9. Edward Hawkins, who was the service manager at the time, opened the door one day and said “Forget this valet business. Come work for us!” So I gave it a shot and instantly fell in love with the sense of family you find among restaurant staff. A couple years later, there was an opening for a bartender position. The bar manager at the time, Ryan Lotz, offered to show me the ropes despite my zero experience. What continues to captivate me day in and day out, is the endless amount of knowledge in this field, from the history to all the little intangibles that give spirits their unique character. Taking all that, putting it together in front of a guest, and watching their reaction to what you’ve served them is priceless.

photo credit: Skalawag Productions

What’s your favorite drink to make?

I love making all types of daiquiris. They can vary so much depending on the rum you’re using and whatever sugar is in it. There’s also a common belief that daiquiris are supposed to be this very sweet drink, so, when folks dive into a balanced daiquiri, their minds are blown. There isn’t a drink out there I don’t like making. I’m in the business of providing people with what they want. If a vodka soda is going to make them happy, I’ll make them the best damn vodka soda they’ve ever had.

How do you feel about the ‘mixology’ movement?

It’s interesting. I think the term started out as a way to recognize those who were skilled at well-made cocktails. With anything, there are always a few bad eggs out there who came across as pretentious and alienating to folks who sat at their bar. I think the term has done some good in the sense that it’s pushed creativity to new heights and focuses on execution. And it’s great because whoever’s on the receiving end of that well-made cocktail is most likely going to appreciate it. At the end of the day, mixologist, bartender, who cares what you’re called. All it is, is making something tasty, well crafted, and being engaged with those you’re creating for.

On your days off, where can you be found and what would you be sipping?

My days off are usually spent checking out other restaurants. There are so many places opening up these days that it’s getting harder and harder to keep my go-to’s in my repertoire. Working in this industry, it’s important to see what everyone else is doing. I’ll usually start off with a cocktail just to check out what a restaurant’s bar program is like. But, wine is a huge passion of mine, and I usually spend my days off pulling out my hair over which bottle to order.

What do you always keep stocked at home? 

Right now I have a ton of rhum thanks to a trip to Martinique a year ago. I think I stuffed about a case of it in my suitcase. (Don’t tell U.S. Customs!) I think the aged expressions of rhum are perfect for those snowy days to warm you up. Sipping on it has a transformative effect for me, which, can be a welcome break from the harsh winters. When friends are over, I love making ‘Ti Punches — swizzlin’ that rum and sugar together is so much fun. For special occasions, I usually break out a bottle from that trip to sip on. Until recently, I had a 30 year from La Favorite that was designated for special occasions. Now I fill the void with something I picked up from that trip.

Are you excited about one spirit in particular? Is there something really overrated or underrated, in your opinion?

Rum as a whole has a really interesting history and was integral in early American history. It’s incredibly diverse and blending them together only adds to that. Did I mention it’s delicious?! While not technically a spirit, I find vermouth to be underrated. It’s been given such a bad rep over the years. I find it to be not only a lighter, more complex way to open your palette, but it also adds beautiful mouthfeel and complexity to cocktails, while keeping the ABV reasonable. Vodka is overrated. I’ll just leave it at that.

What’s something you wish the average guest knew about your job?

One thing I wish more folks would understand is that a lot of us choose to do this as a profession, and maybe one day it will lead to an opportunity that’s less demanding on the shoulders. We love learning and displaying that knowledge through the form of a cocktail or just a glass of something tasty. Also, it’s fun. When you’re running around with your hair on fire, it’s exhilarating. Call me an adrenaline junkie, but I’ve had all kinds of jobs—this is the most rewarding, by far.

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