Cocktail culture is thriving in large part due to a passionate contingent of exceptional bartenders and mixologists. This feature places a spotlight on the craftspeople behind the bar, and not just the structure itself.

NAME: John Coltharp
BAR: Seven Grand

1. Do you consider yourself a bartender or a mixologist? What’s the difference?
A mixologist-bartender. I prefer the two together. There is enough respect with just bartender, but I create drinks and research their history.

2. How did you become interested in mixology?
By drinking good drinks.

3. What’s your first cocktail memory?
Vodka and orange juice. Now I prefer Gin.

4. What’s your current favorite spirit or liquor?
Rye whiskey

5. Which cocktail is past its prime?
The ‘Apple-tini’

6. What’s the cocktail of the future?
The one in front of you.

7. Describe one of your original cocktails. What’s it called and what was your approach?
The Seven Sins- Rye, Applejack, lemon juice, house made grenadine, cinnamon on top. Fall flavor with a complex finish.

8. Do you have a cocktail mentor, and what did they teach you?
Sammy Ross. He started my education.

9. Outside of your bar, what’s your favorite bar in town and why?
The Association. Great style.

10. Who’s another mixologist you respect and why?
Marcos Tello and Eric Alperin. They know their stuff, and they’re humble about it.

11. If you had a bar of your own, what would you call it?
Lurie’s.

12. What’s the best simple cocktail for people to make at home, and what’s the recipe?
The Bee’s Knees. - 2 oz Gin, 3/4 lemon, 3/4 honey (that is brought down to 75% strength) shake, strain, cocktail glass, no garnish.

Related Posts

1. Q&A with Copa d’Oro bartender-mixologist Vincenzo Marianella
2. Q&A with mixologist Beau du Bois (RH bar at Andaz)
3. Q&A with bartender/mixologist Christine D’Abrosca (Malo)
4. Q&A with Bartender/Mixologist Ryan Magarian
5. Q&A with bartender/mixologist Ben Browning (Bar Centro)

1. mattatouille, February 3, 2009:

   cut. and dry.

2. Anais, February 5, 2009:

   Very straight to the point, isn’t he!

This entry is filed under Bartenders and Mixologists.